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Salad Dressing Protocol

You must make your own salad dressing

“People who consume higher amounts of vegetable oils (corn oil, soybean oil, safflower oil, etc.) lose their vision 3.8 times faster, and have twice the risk of macular degeneration.” Doctor Paul Beaumont

“Dietary polyunsaturated fatty acids of the omega 6 class found in corn oil and safflower oil may be involved in the development of breast cancer, where as long chain omega 3 PUFAs found in fish oil can inhibit breast cancer.” Bagga et al

“The fatty acids found in artery clogs are mostly unsaturated (74%) of which 41% are polyunsaturated.” Lancet 1994 344:1195

“Animal fats contain many nutrients that protect against cancer and heart disease; elevated rates of cancer and heart disease are associated with consumption of large amounts of vegetable oils.” Fed Proc July 1978 37:2215

“Certain foods contain free radicals which, when eaten, enter the body and damage it. The major sources of dietary free radicals are chemically-altered fats from commercial vegetable oils, vegetable shortening and all oils heated to very high temperatures.” Stephen Byrnes

“Vegetable oil is truly an "external factor", something in our environment that has changed dramatically in the last 100 years (as opposed to our genes, which are essentially the same). A century ago, nearly all fats eaten in the U.S. came from animals. That's how it's been for humans since the beginning of time, with the exception of seasonal nuts and oily seeds for some groups. Polyunsaturated fat (PUFA) consumption in the US has more than tripled in the last 100 years, with the increase coming almost solely from omega-6 linoleic acid-rich seed oils like soybean and corn oil.” Blogger Stephan

“Experiments with a variety of fats showed that saturated fats did not cause tumors but when small amounts of polyunsaturated vegetable oil or linoleic acid itself was added, this greatly increased the promotion of breast cancer.” Carroll K K, Dietary fats and cancer. Am J Clin Nutr 1991; 53: 1064S

“Many laboratories have shown that a greater proportion of polyunsaturated fats are superior to diets rich in saturated fats in promoting the yield of experimental mammary tumors. In such studies, omega-6 linoleic acid appeared to be the crucial fatty acid . . .' and 'Vegetable oils (Corn oil and sunflower oil) which are rich in linoleic acid are potent promoters of tumor growth.”  Professor Raymond Kearney, Sydney University 1987, Note soybean Oil is the richest linoleic source in the US

“Since 1974, the increase of polyunsaturated fats has been blamed for the alarming increase in malignant melanoma (skin cancer) in Australia. ⁽¹²⁾ We are all told that the sun causes it. Are Australians going out in the sun any more now than they were fifty years ago? They are certainly eating more polyunsaturated oils: in Australia in 1995 I saw that even the cream on milk was removed and replaced with vegetable oil. Victims of the disease have been found to have polyunsaturated oils in their skin cells. Polyunsaturated oils are oxidized readily by ultra-violet radiation from the sun and form harmful 'free radicals'. These are known to damage the cell's DNA and this can lead to the deregulation we call cancer. Saturated fats are stable. They do not oxidize and form free radicals.”  Polyunsaturated Oils Increase Cancer Risk

“Saturated fats and animal fats are usually blamed for all manner of diseases in Western society. But look at the facts: In the 19th-century, when animal fats were all that was available, cancers were rare (as was heart disease). In this last century there has been a change in favor of vegetable polyunsaturated fats and oils — and cancer rates have soared.”  Polyunsaturated Oils Increase Cancer Risk

You must make your own salad dressing. Believe me!

"It is certainly true that we should avoid all bottled and commercial salad dressings,. which are invariably made with cheap low quality oils that have been stripped of their nutrients and rendered dangerously rancid by high temperature or solvent extraction processes. Bottled dressings are further adulterated with many ingredients that should not pass between human lips. including stabilizers. preservatives; artificial flavors and colors. not to mention refined sweeteners. These expensive blends of empty calories are bad for everybody,. young and old and should not be allowed in our cupboards."   Sally Fallon

"Olive oil supplies vitamin E and a cornucopia of antioxidants while both the olive oil and raw vinegar provide a wide spectrum of enzymes right at the start of your meal where they belong."   Sally Fallon

I am often quite lazy so I resisted for years as I searched for a healthy salad (See Salad Protocol) dressing. But reading the labels (See Label Reading Protocol) and being deceived turned out to be a heck of a lot more work AND expense than the seconds it takes to make my own FRESH dressing each time with known healthy ingredients. The trick is to make it right ON your salad. You have no salad dressing container at all.

99% of the packaged salad dressing products have one or more likely several, ingredients you should not be putting in your body. Most of the supermarket salad dressings should sport a toxin label. Made with cheap unhealthy oils (See Supermarket Oils Protocol) and chemicals, it may look, smell and taste OK but you do not want to eat this processed chemical concoction.

It’s not hard to quickly create a healthy tasty salad dressing each time you eat a salad. I just make the salad and pour on some olive oil or other healthy oil, perhaps some finely minced whole lemon (See Lemon Protocol), a raw egg, fresh ginger, finely minced garlic, perhaps a little cheese, red pepper, onion, whatever it is I NEED at the time or balsamic vinegar (See Balsamic Vinegar Protocol), add tons of spices (See Seasonings Protocol) and toss.

This way your Salad Dressing is always very fresh, tasty, custom created for the greens AND healthy.

This site was last updated on: 16 May 2012 09:51 AM

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