Salads are a very important part of your daily diet. Everything but the kitchen sink can be added to a salad.
Try switching your salads around with a wide variety of fruits and vegetables. Salad vegetables should always be stored in a dry, cold place – never wet. Dry thoroughly before storing, otherwise water withdraws vitamins and minerals through osmosis.
The following is a list of foods that can be included with salads, and some ingredients are rich in vitamin B17*:
- bamboo sprouts*
- alfalfa sprouts*
- lentil sprouts*
- mung bean sprouts*
- garbanzo sprouts*
- red cabbage
- green cabbage
- romaine lettuce
- red tip lettuce
- whole nuts*
- ground nuts*
- bell peppers
- marinated ”leftovers”
- dandelion greens
- water chestnuts
- bibb lettuce
- Chinese cabbage
- cooked brown
- marinated garbanzo beans*
- lean beef
Salad dressings should be made fresh whenever possible; avoid bottled or packaged with dry herbs.
Well, commercial salad dressings are typically filled with chemical preservatives, sugar, and chemical flavor enhancers. If you don’t have time to make your own dressing or simply want a change, choose dressings with the fewest ingredients possible.
Keep garlic, ground pepper, cold-pressed seed oil, and some balsamic vinegar on the shelf, and you will have one of the best salad dressings at your fingertips.
Remember that the fewer ingredients in anything prepackaged that you buy – the more natural the product will be, and the healthier for maintaining good health.
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Disclaimer: This article is for informational purposes only, and is educational in nature. The FDA may not have evaluated some of the statements. This article is not intended to diagnose, treat, cure, or prevent any disease. Please discuss with your own, qualified health care provider before adding supplements or making any changes to your dietary program.
Before taking vitamins, consult your doctor; pre-existing medical conditions or medications you are taking can affect how your body responds to multivitamins.
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