Most bottled salad dressings contain monosodium glutamate, trans fatty acids, and/or lots 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. Almost all processed and packaged foods, including salad dressings, contain MSG, even if it is not clearly stated on the label. In fact, salad dressings, soups, and sauces often have quite high amounts. So check your labels for MSG and MSG, 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 that their product contains NO 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 supposed to be acid-free trans fatty Authorities have said that NO level of trans fatty acids is safe! Furthermore, researchers are well aware that vegetable oils lower immune function, so much so that they are given to transplant patients to lower 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 used as stabilizers, preservatives, artificial colors, and more. Fat-free dressings are likely to contain much higher amounts of sugar than fat-based dressings. Here are a couple of ingredient labels for two common salad dressings:
Thousand Island Dressing Ingredients: Soybean oil, high fructose corn syrup, water, relish 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), Dried Onion, Spice, Calcium Disodium EDTA (to preserve freshness).
Fat Free Ranch Dressing Ingredients (fat and cholesterol free): Water, Corn Syrup, Cultured Low Fat Buttermilk, Vinegar, Garlic Juice, Cellulose Gel, Sugar, Salt, Skim Milk, Sour Cream (dry), Onion (dry), Xanthan Gum, Maltodextrin, Monosodium Glutamate with Potassium Disodium Calcium Sorbate EDTA as preservatives, lactic acid, natural flavor (almost always contains MSG), propylene glycol alginate, cultured skim milk (powdered), artificial color, phosphoric acid, lemon juice concentrate, green onion (powdered). powder), spices, Dl-alpha tocopherol 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, such as essential fatty acids and herbal vitamins and antioxidants, 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 easily goes rancid. This means that it is often deodorized to mask the musty odor, and this process creates trans fatty acids.
Karen’s French Vinaigrette
1 garlic clove (crushed)
2 teaspoons Dijon mustard
2 teaspoons miso (optional)
2 tablespoons organic balsamic vinegar
1/2 cup of Organic Extra Virgin Olive Oil
Chop the garlic in a mini blender, then add the mustard (and optional miso, if using) and vinegar and mix well. Add olive oil and blend 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)
Mix all the ingredients and let it rest 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!
