“Maltodextrin, buttermilk, sald, monosodium glutamate, dried garlic, dried onion, lactic acid, calcium lactate, citric acid, spice, artificial flavor, xanthan gum, calcium stearate, carboxymethylcellulose, guar gum” MMMM! Delicious! What???!!!
Let’s take a look at the scary things in this ingredient list. Maltodextrin is a starch, a carbohydrate, that mostly just gives bulk to powdered things – a filler if you will. Monosodium glutamate, also known as MSG, is an excitotoxin that has been proven to cause brain lesions and a long, long list of other horrible side-effects that are hazardous to your health. Citric acid is NOT, as the name implies, derived from citrus fruit. Citric acid is derived from Genetically Modified corn and is used to give foods a tart or sour flavor. Spice is a completely unregulated and undefined term the FDA allows food processing companies to use when they don’t want you to know the proprietary ingredients they are using. Basically it’s a loophole to protect the $ of the company and NOT to protect the consumer. Frequently “spice” means MORE MSG! Artificial flavor – again this could be anything. Some artificial flavors are more toxic than others but since they don’t tell you we just don’t know. Xanthan gum is a thickener made from bacteria that in and of itself is ok, but you don’t know what the growing medium for the bacteria was. Most likely it was GMO corn again. Calcium stearate keeps things from clumping, to waterproof fabrics, to make concrete pavers, to make glossy printer paper and as a lubricant in crayons. Hmmmm, is it food? Carboxymethylcellulose helps your laundry detergent clean tough soil stains better, they also put it in ice cream to make it seem thicker when they haven’t used any real cream or eggs. Again, is it food?
Thank goodness you can make Ranch Dressing at home! Like so many, many of our modern foods this salad dressing was once both frugal and healthy. Made from the buttermilk leftover from churning raw cream into butter it was high enzyme and had probiotic properties. The addition of a little sour cream boosted the probiotic factor and also added healthy fat that aided the digestion of the fresh salad greens and garden vegetables with which it was eaten. Try this recipe with your own homemade kefir in place of the buttermilk for even more probiotic goodness.
1/2 cup cultured buttermilk or kefir
2 Tblsp quality, full-fat sour cream
2 Tblsp homemade mayonnaise or a good store-bought safflower mayonnaise
1 to 3 tsp chopped shallots or green onions
1 tsp chopped chives
1 tsp chopped parsley
1 tsp chopped thyme
1 tsp apple cider vinegar
1/2 tsp sucanat or raw honey
1/2 tsp sea salt
1 small clove of minced fresh garlic OR you can use 1/4 tsp garlic powder
Whisk together all of the ingredients in a bowl. Cover and chill for one hour to let the flavors blend. Store in the refrigerator in a glass jar for up to one week.