Salad dressing doesn’t just taste good; it helps you digest the salad.
Raw vegetables can take a bit of work to digest. The acidity of the vinegar (5% acetic acid)
helps to:
- activate the stomach enzyme called pepsin that
digests proteins - converts minerals such as iron, magnesium, and
calcium, into ions so that they are bioavailable and can be absorbed into the
bloodstream
The oil (cold-pressed extra virgin olive oil) helps to
absorb plant phytochemicals that are fat-soluble such as: terpenes, carotenoids,
and phytosterols. Plant phytochemicals
are used by cells for many functions such as antioxidants, cell growth and
repair, and modulating immune function by helping to reduce inflammation.
Olive oil itself has anti-inflammatory properties and contains
monounsaturated fatty acids that are important for building cell membranes and
lowering “bad” blood LDL cholesterol levels that helps to reduce the risk of
cardiovascular disease.
My easy homemade salad dressing:
- 1/3 vinegar to 2/3 olive oil ratio (any vinegar
is fine but apple cider vinegar also contains probiotic bacteria that aid in
digestion and would be beneficial for anyone that has difficulty digesting raw
veggies) - 1-2 cloves fresh crushed garlic – garlic
produces allicin once the garlic cells have been crushed and it a potent
anti-inflammatory, allicin is active approx. 10 min. after crushing and will
last for up to 16-20 hours. - ¼ tsp mustard
- ½ tsp Italian spice
- Dash salt
- Optional – 1 tbsp of yogurt to convert it into a
creamy probiotic dressing
