'Serving salad is a common means of adding enzymes and freshness to our meals. Surely none of us can argue with a big plate of fresh, organically grown produce! But, might we improve upon it by the addition of a salad dressing teeming with enzymes and probiotics?
Sadly, many commercial salad dressings are laden with inflammatory vegetable oils and are topped off with questionable sweeteners, thickeners, and pasteurized vinegars. The salad beneath might be fresh but, in these cases, the dressing certainly is not.
The synergy between dressing and salad is where the goodness happens so it pays to optimize both.'