NO VINEGAR, NO FREE OIL/GREASE DRESSING
You will need the following items to make this dressing:
Lacticol – This is a product from Spain which is fermented cabbage and beet root. It is a lactobacillus juice which purpose is for maintaining/building the health of the flora in the colon, but can be used in place of vinegar for dressings. Mr. Muramoto, in his book, Healing Ourselves, page 85 tells his readers that vinegar should not be used saying further it is unnecessary and has a disastrous effect on the kidneys. It also damages red blood cell production.
You can contact Gary Mill at
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to find out about procuring this product.
This product is a very strong sour tasting product, so when you make your dressing, you need to start with a few teaspoons and go from there.
You will need Tamari and water to dilute. I add 12 green ripe olives, the Santa Barbara brand. Do not use green olives, ie the ones with pimento, as they are not ripe and are not for health.
You can add garlic, onion powder, onion or shallot if you would like.
You can cook the garlic, onion or shallot in a little water and just use the water if you would like. Save the vegies for soups or other dishes.
You can thicken with a little  arrowroot if you do not want your dressing to be watery.
Because the nature of this product is sour, lemon or lime is not needed.
To the lacticol, I add salt (Tamari) and water to get the dilution I want. I blend my olives so they are smooth and add to the dressing. You may want to use the water you would use for the dilution to do your blending.
Add rinsed, minced garlic, onion or shallot.
If you opt for the arrowroot, have it cooked and cooled before adding to the rest of the ingredients. I will guess that you will like the dressing only mildly thickened if you use the thickener, so make a very small amount. (I don't use the thickener.) Do not heat the lacticol because of its intent to rejuvenate the colon with healthy bacteria.
You can use this for salads and cooked vegies.
If you have some left from eating your dish, you can save it for another meal or use it all at the present meal. Washing down the drain the little bit left over is like through your hard earned money down the drain.
I am at
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if you might need clarification…I am hoping you like it as much as I do. Warmly, Dorcas Gerace
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Years ago I learned that the apples used by the industry to make cider (and some companies for their apple juice) don\'t always use the best quality apples to make their juices.
It is necessary to pasteurize them to \"clean\" them. It is also for preserving them for their long shelf life, but also because lots of ie worms and waste and many rotten ones, go into the processing.
I like to think that fresh, raw apple juice at the health food stores has integrity behind it produced by people who would prepare it as though they and their families are drinking it.
Unfortunately, with the pressure to get products on the market to keep their business alive, it is the consumer who suffers what neglect might have occured in the processing.
Am I being helpful to you?
Dorcas