VIDEO from Synaptic Digital and Association for Dressings & Sauces: Focus on Nutritional Health During May as National Salad Month
NEW YORK, May 3 /PRNewswire/ — The Association for Dressings & Sauces (ADS), a trade association of salad dressing and sauce manufacturers and suppliers to the industry, welcomes May as National Salad Month. ADS recommends eating salads with salad dressings to help reach the American Heart Association’s recommended five to nine servings of vegetables and fruits per day.
See video from Association for Dressings & Sauces at: http://inr.mediaseed.tv/ADS_37362
Salads are an important factor in the quest for optimal health. But there’s scientific evidence that backs what consumers already know. Researchers at the University of California, Los Angeles and Louisiana State University published a study in the Journal of the American Dietetic Association that found that those who eat salads and salad dressing have much higher levels of vitamins C, E, B6 and folic acid, all key nutrients in promoting a healthy immune system.
And salad dressings are a satisfying accompaniment to the healthy vegetables in salads, and many salad dressings provide an essential fatty acid, alpha-linolenic acid, which helps protect women against fatal heart attacks, as well as the ever-important vitamin E, which offers numerous health benefits to salad worshippers. Researchers from Iowa State University and Ohio State University published a study in the American Journal of Clinical Nutrition that showed eating salad vegetables with some added fat, such as full-fat salad dressings, promotes the absorption of lycopene, alpha- and beta-carotenes, all of which aid in the fight against cancer and heart disease. And virtually all salad dressings are free of trans fats.
How does one make a healthy salad? Registered dietitian, Beth Hubrich, encourages eating a rainbow of colors in salads provides a host of varying nutritional benefits.
Dark leafy greens are more nutritious and contain folic acid, which helps tissues grow, and are a great source of vitamin C, potassium and fiber.
Red salad components like tomatoes are loaded with potassium, and contain lycopene, which helps protect against heart disease and cancer.
Orange and yellow veggies such as carrots contain carotenoids, which help reduce the risk of developing cancer.
Blue and purple vegetables like olives contain phytonutrients and antioxidants, which help protect from cancers and infections and help boost brain health and vision.
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SOURCE Synaptic Digital; Association for Dressings & Sauces