The following Antioxidant Salad Dressing contains two of the most powerful antioxidant foods around: olive oil and garlic.
Olive oil contains a number of beneficial antioxidants including Vitamin E. It is high in monounsaturated fatty acids and reduces the risk of heart disease because it prevents the oxidation of cholesterol. This is true if olive oil is used as a substitute for unhealthy animal fats. If you continue to eat or cook with bad fats then the risk of oxidized cholesterol leading to heart disease is high. Olive oil also helps diabetics get better control of their blood sugar.
Garlic has a number of health properties including antiseptic, antibiotic, antifungal and acts as a guard against a variety of parasites. It also contains powerful antioxidants that are shown to prevent both cancer and heart disease. To maximise the health benefits of garlic it should be eaten raw since cooking diminishes its antioxidant value. And Garlic should be crushed, then chopped and set aside for 10 minutes before use. Crushing and chopping causes a chemical reaction to occur and allows the formation of a powerful anticancer-compound called allicin.
To the basic recipe add 1 to 2 tablespoons of one the following .
Don't be afraid to experiment and add your own ingredients. Here are some other variations.
Preparation time is 10 minutes. Makes enough for a small salad (serves 2 people).
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