Amusing thought of the day: I was out to eat with a friend and his friends for lunch today. One of them asked for fat-free Italian dressing with her salad. Now as far as I understand it, “Italian dressing” is typically some type of oil mixed with some type of vinegar and some type of herbs and spices. Given that it is based on the Italian idea of dressing a salad with oil and vinegar, oil being one of the two main ingredients here, how exactly does one make a fat-free Italian? Maybe I just haven’t seen that fat-free oil on the store shelves.

Okay, okay, I know how they make it. They remove the oil, then fool the tongue with a bunch of artificial junk. Let’s take a look:

Hidden Valley Fat Free Italian Dressing

water, distilled vinegar, maltodextrin, corn syrup, sugar, salt, modified food starch, less than 1% of garlic, onion, red bell peppers, spices, xanthan gum, sodium benzoate and potassium sorbate (preservatives), calcium disodium edta (to protect flavor), yellow #5, yellow #6

Kraft Fat Free Italian Dressing

water, vinegar, high fructose corn syrup, corn syrup, salt, contains less than 2% of parmesan cheese (part-skim milk, cheese culture, salt, enzymes), garlic, onion juice, whey, phosphoric acid, xanthan gum, potassium sorbate and calcium disodium edta as preservatives, yeast extract, spice, red bell peppers, lemon juice concentrate, dried garlic, buttermilk, caramel color, sodium phosphate, enzymes, oleoresin paprika

And this fat-free junk is supposed to be better for someone?


If you enjoyed this post, share it on StumbleUpon or Health Ranker (or both!)


Print This Post Print This Post

Tags: , ,