Everyone knows that salads have a lot of advantages, but depending on the way they are prepared and eaten, they can also have cons.
Let's start with the pros. Salads are packed with nutrients and low in calories if we prepare them thoroughly. That is, adding green leafy vegetables and fresh vegetables, as well as some nuts and seeds.
Also, since common salad foods - such as arugula or kale - have extraordinary qualities to fight oxidation, it is safe to say that this food helps you live longer. By slowing down oxidation, cruciferous vegetables are invaluable allies in preventing cancer, Alzheimer's, and most chronic diseases.
And what about the cons? As we have pointed out at the beginning, the fault is not the salads, but the way of preparing and eating them, which may be wrong or, at least, not the most appropriate.
For example, many people dig through the plate looking only for the tasty ingredients, such as croutons and battered chicken pieces. This is not only a waste of food, but also a large part of the great nutritional power that we pointed out before is wasted. To remedy this, consider:
- Eat all the vegetables
- Save leftovers for later in a reusable container whenever possible
- Ask not to include a certain food if it is not to your liking or it does not feel good to eat it
Salads have a reputation for healthy food that can sometimes work against you. There is a risk of thinking that they will stay healthy no matter what type of dressing we put on them. Instead, this decision matters, and a lot. Many dressings are loaded with fat. If we add to that that not all green leafy vegetables have the same amount of nutrients - iceberg lettuce is practically devoid of them -, there are salad combinations that can be caloric and not very nutritious, which is the worst that can be said for a meal.
To avoid it, consider making your own vinaigrettes at home, in order to exercise total control over the ingredients and not allow salt, sugar or fat to spike. Also, enhance the presence of fresh vegetables and do not abuse ingredients such as cheese and fried foods.