Most salad dressings contain MSG, trans fatty acids, and refined sugars. Yours too?

Most bottled salad dressings contain MSG, trans fatty acids, and/or a lot of sugar, corn syrup, or other refined sugars, none of which are good for you.

MSG in salad dressings

Store-bought salad dressings almost always contain MSG, which is a brain neurotoxin. Not only has MSG been shown to cause neurological and other problems, and that’s reason enough to stay away from it, but MSG also seems to make you fat! In laboratory experiments, scientists actually induce obesity in laboratory animals by feeding them monosodium glutamate. Nearly all processed and packaged foods, including salad dressings, contain MSG, even though it’s not clearly listed on the label. In fact, salad dressings, soups, and sauces often have fairly high amounts. So check your labels for MSG and monosodium glutamate, as well as natural flavors, textured and hydrolyzed protein, and autolyzed yeast, which almost always contain MSG.

Trans Fatty Acids in Salad Dressings

Salad dressings that are not fat free often contain oils that are highly processed and often rancid and sources of trans fatty acids. Producers can legally say their product does NOT contain trans fatty acids if the level is less than 0.5 grams per serving, so you can actually consume quite a few trans fatty acids over the course of a day with products that are supposedly acid-free trans fats Authorities have said that NO level of trans fatty acids is safe! In addition, researchers are well aware that vegetable oils reduce immune function, so much so that they are given to transplant patients to reduce their immune function enough that their body does not reject the foreign organ.

Refined sugars in salad dressings

Additionally, store-bought salad dressings typically contain refined sweeteners like corn syrup or high-fructose corn syrup, as well as many other chemicals that are used as stabilizers, preservatives, artificial colors, and more. Fat-free dressings are likely to contain much higher amounts of sugar than those with fat. Here are a couple of ingredient labels for two common salad dressings:

Thousand Island dressing ingredients: Soybean oil, high fructose corn syrup, water, pickle sauce, vinegar, tomato paste, salt, dried egg yolk, algin derivative and xanthan gum (for consistency), mustard flour, natural flavors (almost always contains MSG and is far from natural despite the name), dehydrated onion, spice, calcium disodium EDTA (to preserve freshness).

Fat Free Ranch Dressing Ingredients (Fat and Cholesterol Free): Water, Corn Syrup, Lowfat Cultured Whey, Vinegar, Garlic Juice, Cellulose Gel, Sugar, Salt, Skim Milk, Sour Cream (Dry), Onion (Dry), Xanthan Gum, Maltodextrin, Monosodium Glutamate with Potassium Sorbate and Calcium Disodium EDTA as Preservatives, Lactic Acid, Natural Flavor (almost always contains MSG), Propylene Glycol Alginate, Cultured Skim Milk (Dried), Artificial Color, Phosphoric Acid, Lemon Juice Concentrate, Green Onion (in powder), spices, Dl-alpha tocopheryl acetate (synthetic vitamin E)

Homemade salad dressings are a more nutritious addition to your diet.

Homemade salad dressings can add many nutrients to your diet, including essential fatty acids and vitamins and antioxidants in the form of herbs, and the fat they contain can help your body absorb nutrients from food. We recommend using real, pure ingredients like extra virgin olive oil, cold-pressed walnut oil, and buttermilk for your homemade dressings. Even the much-touted canola oil has been shown to have problems: it contributes to vitamin E deficiency and goes rancid easily. This means that it is often deodorized to mask the rancid smell, and this process creates trans fatty acids.

Karen’s French Vinaigrette

1 clove of garlic (crushed)
2 teaspoons of Dijon mustard
2 teaspoons of miso (optional)
2 tablespoons organic balsamic vinegar
1/2 cup of Organic Extra Virgin Olive Oil

Mince the garlic in a mini blender, then add the mustard (and optional miso, if using) and vinegar and mix well. Add the olive oil and mix until creamy. You can add fresh herbs if you have them, and also a little water if it’s too thick. Keeps in the refrigerator for up to 1 week.

Karen’s Homemade Ranch Dressing

3/4 cup mayonnaise
1/2 cup buttermilk
1 teaspoon dried parsley (or 1 tablespoon fresh)
1 teaspoon dried dill (or 1 tablespoon fresh)
1 teaspoon dried chives (or 1 tablespoon fresh)
1/2 teaspoon dried onion powder
1/2 teaspoon dried garlic powder (or 1 clove, crushed)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons Parmesan cheese (optional)

Whisk all the ingredients together and let sit in the refrigerator for at least 4 hours. If you like your dressing thicker, try using sour cream instead of the buttermilk. If you like it thinner, try 1/2 cup mayonnaise and 3/4 cup buttermilk. Bon Appetite!

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