But we're not realizing that the yogurt has as much sugar as candy, the granola bar has as much sugar as a package of Oreos, and even your pasta sauce and salad dressing has sugar pumped into it.
By adding water and spinning the mixture, components are separated into two parts: refined soy oil for things like salad dressing, and a substance called lecithin.
So although I do not cook, I love making a salad dressing, and I like using balsamic, olive oil, a French grainy mustard, garlic, salt, pepper, and a little bit of lemon, and it's my favorite salad dressing.
It keeps for a few days, and you've got it to throw in so many other things, it's awesome as a salad dressing, toss it through fish for a really quick almost fish pie sauce, or through pasta.