I just finished reading the first part of the book and am paging through Phase 1. I might be missing something because I don't find much information on salad dressings. What am I supposed to look for in the nutritional information on the back of the bottles. We used LF dressings a lot and how many carbs should I be looking for per serving?


DH is now reading the book as I refuse to start it with him unless he is as informed as I am.

A lot of SBD use a vinegarette type that they put together themselves. Olive Oil and Balsamic Vinegar with spices--but the rule of thumb is 3 gms. or less. Newmans Own is our favorite. Regular-not low fat! The sugars will go way up if you use them. Most of his are 3 gms or under but get use to checking the labels because there is always a chance of a higher sugar in some. Hope this helps. Good luck to both of you.

gonna through my 2 cents in here and say I really like the just 2 good italian with country herbs. 2g sugar, 2g fat, 3g carbs--all that and it tastes great!

Thanks for this info...I was wondering myself.
I've got the book and it's got alot of info on some things but not alot on others I've noticed.

I got alot of info from the Mount Sinai site.


Di