Keto-friendly MAYONNAISE alternative?

(less is more, more or less) #41

I like confusion. It leads to better understanding. Or at least I tell my confused self that daily.

If you haven’t seen this video by Nina Teicholz, it’s a must-see.

If that doesn’t quell your appetite for manufactured grease, nothing will.

#42

For me, I try to avoid soy and canola oils, which they use in most purchased mayo’s.

(Diane) #43

I’ve seen a Sir Kensington 100% avocado oil mayo at Walmart.

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I haven’t tried it myself and it does list lime juice and lime oil in the ingredients.

Edit: I see I should have read all the way to the bottom of the thread before putting in my two cents. Oh, well.

(less is more, more or less) #44

Not just any sugar, baby. This is, <clears throat>

“Fair Trade Organic Cane Sugar.”

Too bad we can’t hear a royal trumpet blast before reading that ingredient. So regal.

(Jay AM) #45

I actually haven’t found this version yet! I had only seen the sunflower oil version so far.

#46

I find the Primal Kitchen one to be really salty.

(Diane) #47

If you have a Walmart you can get to (if I remember correctly you’re always on the road), you can probably order it online and have it sent to the store to pick up.

(Diane) #48

If you add a little lemon juice, it somehow magically reduces the perceived saltiness of a dish for me. The only drawback is that there are some foods where I wouldn’t want to add lemon juice.

(Full Metal KETO AF) #49

More likely pasteurized eggs in commercial mayo. :wink:

(Full Metal KETO AF) #50

Wash your damn eggs! It only takes a minute. Put them in a bowl or pot of cold water and throw away any that float. All chickens have salmonella on them as do most things. It’s just that you’re immune system can fight off small amounts of the bug, but a large dose will get you! I am really tolerant of salmonella from years of handling and cutting raw poultry in restaurants. I have never gotten sick from salmonella poisoning.

(Janet) #51

Primal Kitchen still makes it. I doubt Sisson would let kraft mess with it much. He has a huge rep on the line. I started Paleo because of Mark Sisson excellent guidance and community and then started Keto with his Keto Restart book. I have never been disappointed with his direction. I like the product. It’s clean. I just read a long article how food corps are trying to get on board the healthier food tsunami and do it right if they can. Kraft is out there. I’ll trust him and Kraft for now. Let’s take our victories where and when we can get them.

(Janet) #52

That’s why I like it. :grin:

(Brian) #53

I haven’t read all the comments so don’t know if this has already been commented, but have you tried sour cream? It’s a much smoother texture than yogurt. It still has a bit of “tang” to it but we usually add vinegar or lemon juice (or both) anyway so we kinda of expect a tang.

Just a thought.

:slight_smile:

#54

Hi Dave - best way to wash fresh eggs, please?

(Judy Thompson) #55

I just bought a jar of Primal Kitchen. It’s gross!
I guess I’ll try making it again. But it’s a crapshoot, whether it sets up or not.

(Natasha) #56

Thanks for this! I prefer sour cream to yogurt, so will give it a go. Perhaps with a bit of garlic powder and some lemon juice!

(Full Metal KETO AF) #57

In a big bowl of warm water with a vegetable type scrub brush. You could add a couple of tablespoons of bleach, just rinse them good afterwards. :cowboy_hat_face:

(Full Metal KETO AF) #58

I shop at Grocery Outlet always before I buy stuff in more expensive stores I always shop there first.

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I got the regular mayo yesterday for $9.99 and the Harissa mayo a month ago for $2.99. I really like Chosen Foods products that I have tried so far. I always buy their avocado oil, about $13 a liter at Grocery Outlet when they have it.

(Cindy) #59

Nope.

Double nope.

I’ve been eating raw cookie dough my entire life (well, not so much now, cause, you know, keto). I eat grapes that haven’t been washed. I do all sorts of “germy” things, like not always washing my hands after I’ve taken care of my horses. It’s a bit of a joke amongst horse people that we’ll muck out a stall and then go have lunch with no worries.

It’s like the whole “wash your chicken” craze, when actually, studies have shown it’s safer to NOT wash your chicken. Cooking will kill the bacteria and when you wash it first, you’re just more likely to spread any bacteria around your kitchen.

I also don’t believe that ALL chickens have salmonella. CDC and other sources all say only a small percentage has salmonella.

I honestly think people are more like to get sick from E. coli at a buffet bar than they are from salmonella, but plenty of people still “belly up” to those.

(Full Metal KETO AF) #60

@cw2001 I agree with you mostly about getting used to germs but eggs fresh from the chickens nether regions should be washed because they get sat on by a chicken’s butt. And chickens don’t use TP.

I DON’T HAVE GERM PARANOIA!,
But I don’t get a hankering for Chicken Shit Scrambled Eggs either!

I was asked a question about how to be more safe with farm fresh eggs straight from the nest. The recommendations I gave I stand by for someone who has concerns over the safety. It’s also a good idea to wash them because sometimes an egg is missed and might have been a few weeks old when discovered. An old egg will float instead of sinking. I have been exposed to tons of salmonella as you seem to have been too. My tolerance as yours is very high to the germ. But I worked in a restaurant handling raw poultry and meats much of my life and it sounds like you grew up on a farm maybe. I wouldn’t assume that everyone is as tolerant of salmonella as you and I are, people without that germ resistance get poisoning at much lower amounts.

That being said I have always washed eggs from a neighbor’s chickens well, I never added a spoon of bleach but it’s a reasonable precaution when you intend to use them raw. Any salmonella will mostly be on the shell and cracking the eggs can contaminate the eggs especially for raw consumption.

And about most chickens not having salmonella, check with the CDC and the FDA about how virtually all mechanically butchered chicken has chicken fecal matter contamination on it. Yes it will be sterilized during cooking but it’s there. And there’s salmonella almost everywhere, but it’s usually in small enough quantities for your immune system to deal with but it rapidly multiplied in the right conditions. Horse dung is much safer than chicken crap so feel free to enjoy the aroma and flavor it adds to your lunch, but I pass on regular apples and road apples! :cowboy_hat_face: