Lately I have been on a homemade dressing kick. I posted an Asian Dressing, Sun-dried tomato, and warm bacon dressing. As you will see with all these recipes, I include full fat ingredients. I do not skimp on the fat nor substitute.
The first reason for full fat is the ingredients list. I love looking at ingredients lists. It just confirms to me why I want to eat real foods that do not come in packages. Looking at a few fat-free dressings labels, we can see some scary ingredients.
Fat Free Ranch
Water, Corn Syrup, Natural Flavors (Milk), Soybean Oil, Modified Corn Starch, Salt, Sugar, Garlic Juice, Onion Juice, Cellulose Gel, Lactic Acid, Distilled Vinegar, Chives, Monosodium Glutamate, Onion Powder, Xanthan Gum, Garlic Powder, Garlic, Color Added, (Sodium Benzoate, Sorbic Acid, Calcium Disodium Edta) Used to Protect Quality, Cellulose Gum, Spice, Disodium Guanylate, Disodium Inosinate, Tocopheryl Acetate (Vitamin E).
Fat Free Red Wine Vinaigrette
Water, High Fructose Corn Syrup, Red Wine Vinegar, Cabernet Sauvignon Wine, Sugar, Salt, Soybean Oil (Adds An Insignificant Amout of Fat), Garlic, Onion, Lemon Juice Concertrate, Xanthan Gum, Tocopheryl Acetate (Vitamin E), Calcium Disodium Edta (Used to Protect Quality), Natural Flavor, Sulfiting Agents.
I just don't feel comfortable eating some of those ingredients, and since it is so simple to avoid them in salad dressings, I do.
The second reason I do not eat fat-free dressing is because of vitamin absorption.
I think everyone needs to make the decision for themselves on what they choose to eat. I just hope I provided more information so that people can make an informed decision.
Linked to Talent Show Tuesday, WFMW, Healthy 2day Wed, HOH