I'm no stranger to the theory that in order to absorb vitamins and minerals from vegetables you need to have some fat in your salad. Well, that story is rearing its ugly head again. I just saw this article and this video on YouTube, which were being tweeted about this past weekend.
I'm kind of befuddled. Here are the thoughts that are racing through my mind right now:
"In a human trial, researchers fed subjects salads topped off with saturated, monounsaturated and polyunsaturated fat-based dressings and tested their blood for absorption of fat-soluble carotenoids. . . In the test, 29 people were fed salads dressed with butter as a saturated fat, canola oil as a monounsaturated fat and corn oil as a polyunsaturated fat. Each salad was served with 3 grams, 8 grams or 20 grams of fat from dressing."
Why wasn't there another test group fed salad with no oil or fat on their dressing to see what their absorption rate of carotenoids were? Or how about fats from sources other than highly processed ones (nuts, seeds, avocado, etc.)?
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