Don’t skip the salad dressing — double it

There’s so much that infuriates me about the mainstream’s absurd obsession with low-fat diets — it’s hard to know where to start.

For one thing, falsely pegging fat as the enemy has allowed the real nutritional villain — sugar — to put the public’s health in a death grip. But it’s not enough just to say fat isn’t bad for us. As I’ve told you again and again, our bodies actually need plenty of high-quality fat to stay lean and healthy.

One look at the facts reveals just how dangerous the low-fat lie really is. Yet thanks to the backward-thinking powers-that-be over at the ADA and the AHA, people are still avoiding butter and salad dressing like their lives depend upon it. When — as one recent study so aptly demonstrates — the exact opposite is true.

This new research appeared in the American Journal of Clinical Nutrition. It featured a dozen young women, all given salads with different amounts of oil added. Blood tests afterward measured the level of nutrient absorption associated with each.

Researchers assessed the uptake of eight different micronutrients — specifically, carotenoids (including beta carotene, lutein, and lycopene), vitamin E, vitamin A, and vitamin K. And get this: The addition of salad oil boosted nutrient absorption proportionally, with best results at 32 grams.

In other words, adding one tablespoon of oil to your veggies is good for you. But adding two is even better.

I know I’ve said this before, but it bears repeating — don’t skimp on the salad dressing. Because it doesn’t just deprive your meal of flavor. It also deprives your body of getting the most vital nutrients from those leafy greens.

Of course, there’s a catch here — and it’s an important one. This study used soybean oil. And although soybean oil is rich in micronutrients (like many other oils), it’s derived from one of the most herbicide-laden, GMO crops around.

So when it comes to choosing oil to top your salad, there are much healthier options.

Extra virgin olive oil and avocado oil are both far superior choices. (And they taste a whole lot better too.)

But, my favorite choice is monounsaturated fat-rich macadamia nut oil. With its high smoke point and rich, buttery taste, it’s easily one of the most versatile oils in my kitchen —perfect for salads, stir-fry, roasted veggies, baking, grilling, and everything in between.