Let's Talk About Infused Oils!

My parents used to make an Italian dressing with olive oil, vinegar, and Italian spices. You'd remove it from the fridge practically frozen (olive oil solidifies in cold temperatures), hold it under warm water to defrost, and then shake it up like crazy because oil and vinegar don't like to mix. It was SO. DELICIOUS. But definitely didn’t resemble those perfectly blended dressings on shelves at the grocery store.

Ever wonder what makes the store bought salad dressing blended and ready to use?
Emulsifiers. They’re added to make the dressing stable. That way, your oil, vinegar and all the other ingredients stay together when they naturally won't.

Let’s face it, convenience foods make our lives easier. But judging by the increase in inflammatory associated conditions (such as inflammatory bowel disease, obesity, type II diabetes and Alzheimer's disease), they may not be helping us in the long run.

Popular dietary emulsifiers, specifically POLYSORBATE 80 and CARBOXYMETHYLCELLULOSE, are added to foods like salad dressings, ice creams, etc. and have been linked with the inflammatory response. They’re associated with GI inflammation and intestinal permeability ("leaky gut").  

This is why I love the idea of infused olive oils and vinegars. They make whipping up a salad dressing that much easier. Why grab a store-bought bottle when there are 5+ ingredients you can’t even pronounce? 

Not to say that I would refuse chicken marinaded in a store-bought dressing. And yes, I eat junky ice cream every now and then. But I do make my meals at home with simple oils and spices, and I opt for olive oil and vinegar on my salad when I’m out to eat.

I truly believe nutrition and health are all about consistency, not perfection :)

TRY IT  ::  oils and balsamics enhance the flavor of foods you wouldn’t even think! I even love it on my yogurt, without the added sugars some brands use in their flavored cups.