Dressed for Unsuccess

Low fat diets can be dangerous to diabetics due to the addition of sugar to many low fat products. This does extend beyond foods labeled as low fat varieties. Last time out highlighted low fat dressings. The modern popularity of vinegarette dressings is another trail of the low fat craze, but many of these varieties are advertised as naturally low in fat but not as a "low fat" alternative.
The vinegarette dressings are lower in fat because they do not mis vinegars with oils as much as traditional Italian dressings do. Very often, they are high sugar options.
Raw sugar is often added to balance the bite of vinegar. Particularly in fruit flavors of vinegarettes, the sugar content can be particularly high. Diabetics and "healthy" dieters alike need to read salad dressing labels carefully. That salad that was chosen as a healthy alternative to an earnest diet can be an unrealized source of high sugar intake.
Sugar in salad dressings may be unavoidable, but careful label review can minimize the unwitting intake of excess sugars. The safest bet is plain old oil and vinegar, but that can get boring fast. The key to success is moderation. As diabetics are "supposed" to make each meal half fruit and vegetable, salads are an important staple to success, but extra attention is required to what is put on the salad.
If I was whole and capable, I would provide research and label comparisons. My eyesight has nowhere near enough capabilities for me to do that any more, so that extra effort has be put in by those truly interested in what they are consuming.