With summer here many of us tend to eat more salads and, in doing so, it’s easy to consume a lot of unhealthy fats in the form of mayonnaise and trans fatty acids. To avoid this, try substituting low-fat plain yogurt for some or all of the mayo in salads such as pasta and potato salads, coleslaw, and salmon, tuna, chicken, and egg salads. Or make your pasta salad or coleslaw with a non-mayo type of dressing using healthy oils.

Your best choice of oil for salad dressings is Udo’s Choice Ultimate Oil Blend^®—it contains a healthy blend of essential fatty acids. Other suitable oils include flax seed oil, olive oil, hemp seed oil, and sesame, sunflower, and safflower oils. Choose oils that are unrefined and minimally processed. These oils should be stored in dark containers that won’t allow light in and should also have an expiry date on the bottle. They can be found in health food stores and some grocery stores; they are more expensive but are worth the extra cost from a health point-of-view. Most oils (except olive oil and ghee) should be kept in the fridge. (For more information on healthy fats and oils, please see the article by Udo Erasmus in Eating Alive II.)