Antioxidant-rich honey is a healthy alternative to chemical additives and refined sweeteners.
I love honey! I have it in my tea every morning, and put it on toast, English muffins, bagels, and the occasional peanut butter and banana sandwich. (LOL, I just made myself hungry writing that.)
I also add it to my favorite homemade salad dressing, which I make by blending olive oil, balsamic vinegar, a dollop of organic mustard and another dollop of honey.
So guess what? A recent study shows that the added honey is helping the salad dressing stay fresh while making it sweet and also giving me some antioxidants. Ooooooo, another reason to love honey!
Note to Commercial Food Scientists: You don’t need to put nasty chemical additives and high fructose corn syrup in salad dressing. Cut it out!
”After nine months of storage, both types of honey were as effective as EDTA in protecting against oxidation or spoilage. Blueberry honey performed slightly better than clover,” she said.
Engeseth said that many consumers prefer products with natural ingredients and that salad dressings made with honey should appeal to these consumers.
“There’s such a wide range of salad dressings on the market–some unique salad dressings as well as inexpensive products that perform beautifully. If manufacturers are interested in developing salad dressings that have a healthy twist, we’ve demonstrated that using honey as both an antioxidant and a sweetener is one way to do this,” she said.
Photo by Blentley
Thanks, Linda!
If you enjoyed this post, you might like these related stories:
