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Salad = Junk Food?

You have a salad bowl in front of you and a choice to make.

Try to make it a healthy choice.

Most people get this wrong, and they don’t even know it…

In the bowl, you have green vegetables, loaded with the best nutrients you can possibly eat. They just need a little pop of flavor, and you’re good to go.

So, you reach for some healthy, fat-free dress–


What you’re about to do is the step where most people unknowingly go wrong: the dressing.

You may have heard before that dressings can mess up salads, but it goes way beyond what you’ve been told…

And the worst dressings are often the light and fat-free ones labeled as “healthy.”

There are 4 Nutrition-Destroying Toxins contaminating these dressings that that you shouldn’t be putting into your body… and I’m about to show them to you.

I’m also about to show you the simple way you can skip the unhealthy dressings and make your salad delicious while amplifying how healthy it is for you to eat.

First, though, let’s identify those 4 toxins in your “healthy” dressing.

TOXIN #1: Phosphoric Acid

This chemical is used industrially for rust removal. Sound like something you want in your digestive tract?

It’s also used by salad dressing manufacturers as a cheap alternative to lemon juice to create a brighter/tangier flavor…

…even though it’s been tied to bone density reduction and tooth decay by several studies. Just like it can break down the rust on metal, it can break down the enamel on your teeth.

TOXIN #2: Potassium Sorbate

This chemical is used as a preservative in your dressing to unnaturally increase its shelf life.

It was recently shown by a two-university study in Turkey to be toxic to lymphocytesthe crucial immunity cells responsible for fighting off most infectious diseases in your body.

TOXIN #3: Calcium Disodium EDTA

Food manufacturers have disturbingly decided to put this industrial metal cleaner in your dressing as a color preservative.

It’s currently flagged by the FDA for further safety investigation, as it’s been linked to kidney damage, bloody urine, and poor vitamin absorption. Yet, it still hasn’t been removed from your dressing.

TOXIN #4: High-Fructose Corn Syrup (HFCS)

I can’t stress how bad this stuff is — NOT an option if you’re wanting to slim down or feel and look healthier.

The mountain of information on the dangers of eating this nasty substance is far too massive to cover here, but here are a few highlights:

  • HFCS made headlines when the American Journal of Clinical Nutrition tied it to dramatically increased fat storage — even more than refined sugar!
  • The same report also tied it to amplified food cravings. This, combined with increased fat storage, is like steroids for your belly bulge.
  • It was linked to liver disease in a report recently published in Nutrition and Metabolism.
  • Standard chemicals used in the manufacture of HFCS are currently under investigation by the FDA for safety issues.

Your salad dressings — especially the light and fat-free ones — are an unappetizing cocktail of all 4 of these toxins

…plus fillers, dyes, and all sorts of other artificial junk the human body was never designed to consume.

And if — like myself and so many people who are reading this newsletter right now — you have ever suffered from digestive issues…

NONE of the ingredients listed above are good for the friendly bacteria in your gut that help you digest food properly.

Look… I’m not saying consuming this dressing is going to kill you on the spot. It’s not.

But it’s definitely not good for you. It’s chock-full of foreign chemicals your body was absolutely not designed to ingest, process, or absorb.

Besides, I’m about to show you a much healthier substitute.

So, throw that fake, unnatural junk away…

And try this insanely simple recipe for your own healthy, delicious salad dressing:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp mustard powder
  • Salt and pepper to taste
  • Whisk together until blended

That’s it! Pour it on your salad and indulge!

If you want to get fancy, you can whisk in a little minced garlic as well. Want it tangier? Add a dash of lemon juice. Lighter? Add a dash or two of water.

Now, besides tasting good and not containing all the toxic chemicals I listed above, there’s an added bonus to this dressing you just made…

The fat in the olive oil makes your vegetables much more nutritious!

That’s right…

In a groundbreaking study published in the American Journal of Clinical Nutrition, fat was shown to significantly enhance the absorption of vitamins from salad vegetables when compared to fat-free dressings.

So, enjoy your newly-dressed, super-tasty salad… and reap the health benefits!

As always, I hope you’ve found this enlightening.

Stay healthy,

Dr. Amy Lee
Nucific Board of Directors

About the Author

Dr. Amy Lee

Dr. Amy Lee has board certifications in internal medicine, physician nutrition and obesity medicine specialty. She practices internal medicine with a heavy emphasis on nutrition, wellness and weight management. Her Clinical nutrition fellowship training at UCLA has allowed her to incorporate realistic lifestyle modification in all her medicine patients.