Salad Dressing

[Guest guest]

Well, I have to go on experience here. I was having a problem

absorbing oils, having made my dressing with the best olive oil I

could find, all the time having problems. I even stopped having

coconut oil thinking that was the problem but it wasn't coconut oil.

I don't think most people are as sensitive to rancid oils as I am

and the rancid oil is not bothering them that they know of. It is

very dangerous to eat rancid oils. I am a follower of Sally Fallons,

having gone to some of her seminars about 4 years ago. Also I have

her book and use a lot of her recipes. I stumbled onto Dr Johanna

Budwig's Oil and Protein book and became a member of the flax oil

group and discovered that the Budwig protocal was healing

people of cancer. I don't have cancer but if it works so well for

cancer patients then what would it do for me? So I got on it and now

my problem with oil is all but gone. The Budwig protocal uses only

flax and coconut oils. Flax oil is also an oil that goes rancid very

easily but if you get it from Barlean's, they will press it and mail

it to you within 2 days. I have not had a problem with it going

rancid. I keep it in the freezer until I need it and use it up

within a couple of weeks. Hardly anyone on the flax oil group

encounters rancid flax oil. You must balance the omega 3 and omega 6

oils. I believe the ratio is 2:1. I have not read where Sally warns

against too much flax oil but I will go look it up.

Del

" " wrote:

>

> Del wrote, " I find that oils other than coconut

> and flax oil, so easily go rancid. "

>

> Unlike olive oil, flax oil does go rancid quickly, even when

> refrigerated. It should be used within 6 weeks, refrigerated and

> never heated.

>

> The " Nourishing Traditions " book has several recipes for salad

> dressings, all of which use EVOO and a small anount of unrefined

flax

> seed oil as a base (1/2 cup:1 Tablespoon). The author, Sally

Fallon,

> warns against using large amounts of flax seed oil.

[Guest guest]

Hi Del,

I was responding specifically to your comment that " oils other than

coconut and flax oil, so easily go rancid. " It's just not true, flax

oil is very delicate and DOES " easily go rancid " . The fact that you

purchase it fresh pressed, freeze it and use it up quickly shows that

you have a concern over it going rancid

I was referring to pages 20 and 128 in " Nourishing Traditions. " She

emphasizes small amounts and then says, " large amounts can cause

imbalances on the cellular level "

> >

> > Del wrote, " I find that oils other than coconut

> > and flax oil, so easily go rancid. "

> >

> > Unlike olive oil, flax oil does go rancid quickly, even when

> > refrigerated. It should be used within 6 weeks, refrigerated and

> > never heated.

> >

> > The " Nourishing Traditions " book has several recipes for salad

> > dressings, all of which use EVOO and a small anount of unrefined

> flax

> > seed oil as a base (1/2 cup:1 Tablespoon). The author, Sally

> Fallon,

> > warns against using large amounts of flax seed oil.

[Guest guest]

Didn't mean to mislead, of course flax oil is very fragile and can

go rancid. I do have concern, that is why I freeze ir. EVOO on the

other hand, I don't think I ever found a bottle that was not rancid.

I just read what Sally wrote and I quote:

" Flax Seed oil contains 9 % saturated fatty, 18 % oleic acid, 16 %

omega 6 and 57 % omega 3. With it's extremely high omega 3 content,

flax seed oil provides a remedy for the omega6/omega3 imbalance so

prevalent in America today. Not surprisingly, Scandinavian folk lore

values flax seed oil as a health food. New extraction and bottling

methods have minimized rancidity problems. It should always be kept

refrigerated, never heated, and consumed in small amounts in salad

dressings and spreads. "

To be consistant in what she said in this paragraph, she should have

used the word *balanced* in place of the word *small* in the last

sentence. To be balanced for instance, you would use 1 cup coconut

oil and 1/2 cup flax oil.....a smaller amount.

You can over do on flax oil as well as anything else. Just remember

to consume it *in balance* with other oils

Del

" " wrote:

>

> Hi Del,

>

> I was responding specifically to your comment that " oils other

than

> coconut and flax oil, so easily go rancid. " It's just not true,

flax

> oil is very delicate and DOES " easily go rancid " . The fact that

you

> purchase it fresh pressed, freeze it and use it up quickly shows

that

> you have a concern over it going rancid

>

> I was referring to pages 20 and 128 in " Nourishing Traditions. "

She

> emphasizes small amounts and then says, " large amounts can cause

> imbalances on the cellular level "

>

>

> > >

> > > Del wrote, " I find that oils other than coconut

> > > and flax oil, so easily go rancid. "

> > >

> > > Unlike olive oil, flax oil does go rancid quickly, even when

> > > refrigerated. It should be used within 6 weeks, refrigerated

and

> > > never heated.

> > >

> > > The " Nourishing Traditions " book has several recipes for salad

> > > dressings, all of which use EVOO and a small anount of

unrefined

> > flax

> > > seed oil as a base (1/2 cup:1 Tablespoon). The author, Sally

> > Fallon,

> > > warns against using large amounts of flax seed oil.

[Guest guest]

On Mon, 29 Nov 2004 00:57:55 -0000, <shelleyjr@...> wrote:

>

> Has anyone used macadamia nut oil and coconut oil to make a salad

> dressing? I have recently learned that macadamia nut oil is BETTER

> healthwise than olive oil. Of course nothing is as good as coconut

> oil, but try putting it straight on a cold salad and it turns into

> cold glumps.

Depending on the mood I will put either virgin olive oil or virgin

coconut oil on my salad. The " mood " being taste - the two oils taste

different of course. Just curious but how would you qualify " better "

in your statement above? Macadamia nut oil is mostly monounsaturated

fat (like other nut oils) while coconut oil is a saturated fat (medium

chain trigylceride).

- jim

[Guest guest]

Jim,

Here's some of the info from the MacNutOil.com page.

Macadamia Nut Oil

* Average mono-unsaturate level is 85%, (olive oil is 73%, Canola

58%). Monounsaturated fats (which are helpful) and polyunsaturated fat

(linked to higher risk) may have opposite effects on the risk of

breast cancer per a study on women's health in JAMA, Archives of

Internal Medicine, Vol. 158, pp 41-45, Jan. 12, 1998.

* At 3%, macadamia oil is the lowest of all culinary oils in the

polyunsaturated Omega 6 Fatty Acids (olive oil=8%, canola=23%).

Excessive Omega 6 Fatty Acids may have an adverse impact on blood

clotting, immune function & inflammation.

* Although the amounts of essential fatty acids are low (as

expected in a stable cooking oil) the ratio of Omega 3 to Omega 6 is

in the ideal range of approximately 1:1

* MacNut™ Oil is very high in natural anti-oxidants. The natural

alpha tocopherol (vitamin E) level is approx. 450 ppm (olive oil is

approx. 100 ppm).

* Because of its high smoke point and monounsaturated level,

Macadamia oil is least likely to develop the unhealthful trans fatty

acids and lipid peroxides when heated.

* Can be used for stir-fry because of its very high smoke point

410º F. (Depending on quality and age, olive oil breaks down at less

than 325°).

* Has a very long shelf life due to the high natural levels of

mono-unsaturates (that limit the points where oxygen can attack) and

antioxidants (that restrict oxidation).

I ALWAYS cook and bake with coconut oil. I have found that mixing

equal parts of macadamia nut oil with melted coconut oil makes an

excellent salad oil base. The only time I use the macadamia nut oil

for is to make this salad oil base. I eat a fresh cold organic salad

everyday and the melted coconut oil wouldn't stay liquid, so the

macnut oil took care of that.

> >

> > Has anyone used macadamia nut oil and coconut oil to make a salad

> > dressing? I have recently learned that macadamia nut oil is BETTER

> > healthwise than olive oil. Of course nothing is as good as coconut

> > oil, but try putting it straight on a cold salad and it turns into

> > cold glumps.

>

> Depending on the mood I will put either virgin olive oil or virgin

> coconut oil on my salad. The " mood " being taste - the two oils taste

> different of course. Just curious but how would you qualify " better "

> in your statement above? Macadamia nut oil is mostly monounsaturated

> fat (like other nut oils) while coconut oil is a saturated fat (medium

> chain trigylceride).

>

> - jim

[Guest guest]

I like soy sauce (wheat-free) and lemon juice. To this I sometimes add variously

water, oil, herbs, sesame seeds, and blend it in the blender, keep it in the

fridge.

Gretchen

----- Original Message -----

From: ConnieK

What does everyone use on their salads. I need something....... olive oil and

lemon sounds boring.

Thanks,

Connie

[Guest guest]

Olive oil, apple cider vinegar, lemon pepper (or other spice, to taste) and a

little water.

Shake and pour.

Annie's Goddess Dressing (slightly watered down for salads, full strength on

pasta or stir fry)

Tonight (chef type salad) -- Romaine lettuce, brown rice, onion, red pepper,

celery, pickled jalapeno bits (I like hot stuff), salmon, olive oil and

cranberry sauce (home made).

I like experimenting with food and found that cranberry on salmon hides the

fishy.

ConnieK <connieknwnj@...> wrote:

Hi Everyone,

What does everyone use on their salads. I need something....... olive oil and

lemon sounds boring.

Thanks,

Connie

[Guest guest]

I use olive oil and lemon juice and sprinkle on garlic and curry powder. And add

raisins for a touch of sweetness.

Salad Dressing

Hi Everyone,

What does everyone use on their salads. I need something....... olive oil and

lemon sounds boring.

Thanks,

Connie

[Guest guest]

Walnut oil is divine on salads. Umeboshi plum paste (diluted) or

umeboshi plum vinegar (not actually a vinegar, more like a brine) is

yummy.

Ground nuts or diluted nut butters or tahihi are good too.

- T

> Hi Everyone,

>

> What does everyone use on their salads. I need something.......

olive oil and lemon sounds boring.

>

> Thanks,

> Connie

>

>

[Guest guest]

<apple cider vinegar>

I thought no type of vinegar is good for us.

Just like anything pickled or fermented.

Is that right?

Connie

[Guest guest]

Thanks everyone,

I'm going to try them and see which one tastes best.....

Connie

[Guest guest]

Adding things like Soy Sauce or even other herbs and spices.....never thought of

adding sesame seeds or curry powder like mentioned.

hhhmmmm......can't wait until tomorrow's lunch.

Connie

[Guest guest]

<<<<Walnut oil is divine on salads. Umeboshi plum paste (diluted) or umeboshi

plum vinegar (not actually a vinegar, more like a brine) is

yummy.>>>

This really sounds different.......can't wait to try this one.

Thanks,

Connie

[Guest guest]

I think Apple Cider Vinegar is neutral for all

ConnieK <connieknwnj@...> wrote:<apple cider vinegar>

I thought no type of vinegar is good for us.

Just like anything pickled or fermented.

Is that right?

Connie

[Guest guest]

I use Ex Virgin Olive Oil, Apple Cider Vinegar, water and package of

" Good Seasons " spices. Always tastes fresh.

lorrie - O Secretor

[Guest guest]

Apple cider vinegar is an avoid for non secretors.

Re: Salad Dressing

I think Apple Cider Vinegar is neutral for all

ConnieK <connieknwnj@...> wrote:<apple cider vinegar>

I thought no type of vinegar is good for us.

Just like anything pickled or fermented.

Is that right?

Connie

[Guest guest]

Apple Cidar Vinegar is the only vinegar is the only neutral vinegar for O's.

Only Secretors can have it. Do you know whether you are a secretor or

Non-secretor? http://www.dadamo.com/typebase4/typeindexer.htm is the location

for the latest food listings and their values. Have youlooked over the site

www.dadamo.com? You'll find more information there.

Re: Salad Dressing

<apple cider vinegar>

I thought no type of vinegar is good for us.

Just like anything pickled or fermented.

Is that right?

Connie

[Guest guest]

In a message dated 6/20/2005 10:18:15 PM Eastern Daylight Time,

kathymatthews@... writes:

I think Apple Cider Vinegar is neutral for all

Avoid for non-secreters.

[Guest guest]

Thank-you ,

I will check out the sites........perhaps I can find out if I'm a secretor or

non-secretor.

(Not sure what that means)

I never read anything in his book - about it.

Connieknwnj

[Guest guest]

ConnieK wrote:

> Hi Everyone,

>

> What does everyone use on their salads. I need something....... olive oil and

lemon sounds boring.

>

I use olive oil but you can add all kinds of stuff to it:

red pepper flakes, grated onion, garlic, lemon juice, fresh oregano,

thyme, and so forth.

Depends on my mood. Sometimes I'll do a curry version, sometimes I'll do

a Mexican one and add ground beef to the salad.

....IRene

--

Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom. Box 4703 Spokane WA 99220.

www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)

Proverb:Man who say it cannot be done should not interrupt one doing it.

[Guest guest]

You will read all about it in Live Right 4 Your Type.

Re: Salad Dressing

Thank-you ,

I will check out the sites........perhaps I can find out if I'm a secretor or

non-secretor.

(Not sure what that means)

I never read anything in his book - about it.

Connieknwnj

[Guest guest]

>

> I read that we can have salad greens, so to make a dressing just need

> to omit sugar and I am sure grey popoun is out,so for a salad dressing

> olive oil and lemon and spices like parsley.?

>

> Leave it to a ND to screw me up worse, I found out that he wanted me

> to teat beets which is high sugar and a no,no. So to get the bile

> working better what would you suggest?

==>Eat plenty of good meats, eggs and saturated fats like butter, lard,

etc. which all stimulate the gall bladder to dump. Also your liver

makes cholesterol from them, and then makes bile from cholesterol. You

can also take Betaine Hydrochloric Acid with Pepsin digestive enzymes

to increase stomach acid so that when the food goes into the small

intestine it is acid enough to trigger digestive enzymes from the

pancreas and the walls of the intestines. Also a good ocean sea salt

aids digestion as well as lemon juice.

==>See our Recipe Files for good salad dressings to make. Don't buy

the ones in the stores! They all contain bad vegetable oils, i.e.

Canola, safflower, sunflower, soybean, etc. Make dressings with olive

oil or coconut oil and lemon juice. 2/3rds oil and 1/3rd lemon juice.

Bee

>

[Guest guest]

In a message dated 3/30/2006 6:54:42 AM Eastern Standard Time,

wkitzman@... writes:

And my

> arthritis is calming down significantly.

Just info in case you didn't know. White potatoes can cause/irritate

arthritis in susceptible people because the lectins congregate around the

joints.

[Guest guest]

Make your own.

Olive oil, herbs and apple cider vinegar or lemon juice. Brown rice vinegar

should not be much of a problem. Apple cider (Braqg's) from the health food

store is very good.

Wendi Kitzman <wkitzman@...> wrote:

> I am new to the list AND new to this new Œdietary lifestyle¹. Just cutting

out

> the wheat and corn has made HUGE differences in my overall feeling. And my

> arthritis is calming down significantly. At 36 years old, I felt like I was 40

> years older! Now, I feel so much better.

>

> My question is this- What do you use for salad dressing? I have searched high

> and low, and can¹t find anything without vinegar. Is Rice Vinegar okay? I am

> reading the book for more info, but I really need a salad dressing alternative

> now. I love my salads, but I don¹t like them so much when they are dry. Can

> you help??

>

>

>

> The dressings are just regular bottled stuff so

> if you are sensitive to Xanthan Gum, you'd probably need your own

Dressing.

[Guest guest]

Thank you-

That was my biggest issue in figuring out even home made dressing- the

vinegar. So apple cider vinegar is okay, as well as brown rice vinegar. That

helps tremendously!

Wendi

kathy matthews wrote:

> Make your own.

> Olive oil, herbs and apple cider vinegar or lemon juice. Brown rice vinegar

> should not be much of a problem. Apple cider (Braqg's) from the health food

> store is very good.