Be smart when dressing your salad
You think you are being super healthy dressing your salad with the low-fat vinaigrette, don’t you? Hate to break it to you, but new research out of Purdue University says that oil-based dressings are the way to go.
Why? Oil increases the absorption of carotenoids – disease fighting compounds. Such compounds include lutein, lycopene, and beta-carotene that are found in leafy greens and popular veggies such as carrots, sweet potatoes, spinach, kale, collard greens, papaya, bell peppers and tomatoes. Pairing an oil rich in monounsaturated fats with your greens enables your body to process and use the fat-soluble antioxidants more readily.
Try adding 3 grams, about a teaspoon, of oils such as olive or canola (heart-healthy olive oil has about 40 calories per teaspoon).
Now you can get even more out of your already waist-friendly bowl of salad. Enjoy!
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