Mayo - is it bad to consume regular mayo?

(Mark Rhodes) #21

Funny and Sad at the same time. “Hey look! That mayo doesn’t seprate!” and “Hey, Look! That mayo doesn’t sepererate” The secret ingriedient is Twinkies. :wink:

(Jenna Ericson) #22

Hellmann’s makes a specific one made with canola oil. It says “Canola Mayonnaise Dressing” in big letters on the jar. Obviously it’s still processed, but canola oil has one of the better omega 3 to 6 ratios. It’s like 1:2 as opposed to soybean oil at 1:7 (which I just looked up and isn’t actually as bad as I thought).

(B Creighton) #23

I no longer use the stuff. If I go out to a restaurant like I did two nights ago, I am not going to stress over it, but I do not buy it. Not only is soybean oil a very high PUFA omega 6 oil, but it is probably going to be cheap GMO oil sprayed with glyphosate. Also the egg in it is going to become oxidized in the processing. I know most do not concern themselves with LDL, but I believe oxidized LDL is bad news for COPD. Then you have to worry about the corn syrup or HFCS usually added. So just no.

I do have some avocado mayonaise, and I’m sure the avocado oil in it is refined, but still it is mostly monounsaturated fat, so is much less likely to oxidize the cholesterol and other contents of the mayo. And companies that make this stuff aren’t going to add HFCS.

I promised myself I was going to start making my own mayo… I would use olive oil and some MCTs, etc, but have never done this…

(Tracy) #24

I love mayonnaise and have made my own before. I agree all avocado or olive oil tastes a bit strong but adding fresh parsley or garlic quickly solves that. I’m going to start making my own again, enough to keep in a jar for a week’s worth. It’s one of the easiest ways for me to increase my fats.

(Delbert Carr) #25

Thank you for citing sources!

(Geoffrey) #26

You can make Mayo out of butter.

#27

Canola oil is refined with hexane

I tried the avocado version many years ago and hated it. I have not tried the primal version.

At this point I eat mayo on average about once a month so I am not too worried and I use Hellmans but I hear the comments about what is it that keeps it so shelf stable. When I get into periods where I use it more I make my own using avocado oil and it is delicious but since it contains raw egg it is not for everyone and does not keep that long and I am the only one eating it. I will sometimes turn the homemade mayo into salad dressing (either ceaser or blue cheese works well, I have recipes somewhere) and use it up when I can

#28

That’s not an absolute, (some) Canola oil is made using Hexane extraction, for the people that don’t like the alternative Mayo’s and aren’t petrified of Canola, Organic Mayo is expeller pressed.

#29

I use lard and as much egg yolk as possible for me to still call it mayo :smiley: Others probably wouldn’t call it so… But it’s one minute to make (I always eat it up immediately) and I like the taste very much (well the lard I make is quite tasty unlike the supermarket one. especially the one I get when I make scratchings).
I don’t really use it though, I just eat my meat as it is, usually… But it’s nice to have options when my meat is too lean. I rather grab some fatty meat as a side dish for my lean meat but maybe one day I will be in mayo mood, who knows? I do love mustard. Oh I need to learn how to make mustard, mine isn’t good and I don’t order from the webshop with the sugar free and tasty kind anymore… :frowning: I probably can’t make it really smooth but I don’t even like the harsh taste of my mustard :frowning:

I definitely wouldn’t use canola oil (I don’t think it’s good but it’s a moot point as I have perfectly fine and much tastier other options), not like I could buy it anywhere. It’s a sunflower oil country, it’s the main cooking fat since several decades, main one by FAR, it was even worse as I was a kid, that’s why I most probably ate about 1 tonne of it in my younger years (I always need to recalculate as it seems impossible but yep, it’s very much possible. of course my oil consumption per day is a guess but an educated one). Rapeseed is used by the food industry (they put it into tinned fish, for example. we barely have any fish in brine).

(Central Florida Bob ) #30

If I may ask, I’ve seen this idea around for quite a while, and I tend to think, “so what?” OK, it’s a solvent. Isn’t the solvent removed with another treatment? I don’t think it would evaporate, but maybe it would if they heated it. Are people concerned about part per million or part per billion levels of hexane? I’ve never read that the hexane is left in the oil, so that you buy a mix of hexane and the oil.

My concern about PUFAs isn’t how they get processed, it’s the fact that they’re polyunsaturated. By definition, unsaturated bonds are more susceptible to reacting to different chemicals than saturated bonds. Saturated fatty acids tend to stay in (more or less) straight lines. PUFAs don’t; they can bend at those unsaturated bonds. At least as I remember my organic chemistry from literally a lifetime ago (like 50 years). That was the whole reason behind that fear of trans- fatty acids a few years ago.

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Figure 3.3.1: Fatty Acids: Saturated fatty acids have hydrocarbon chains connected by single bonds only. Unsaturated fatty acids have one or more double bonds. Each double bond may be in a cis or trans configuration. In the cis configuration, both hydrogens are on the same side of the hydrocarbon chain. In the trans configuration, the hydrogens are on opposite sides. A cis double bond causes a kink in the chain.

#31

Correct, everything but trace amounts are gone by the end of the process, all of those food grade solvents boil in the low hundreds, so there’s not enough to matter and way below any level that’s toxic. We’d literally poison ourselves more with half the produce and veggies and whatever traces of glyphosate are still in/on them. But I honestly don’t think that’s it for most people, I think they’re just so beyond petrified of the oil itself that they just go into freakout mode and pretend that a completely ignorable amount of canola oil is the same as chugging diesel fuel, pretending that it’s going to send them into so death spiral of inflammation and kill them…next week.

I do like and buy Avacado mayo, but for some stuff it simply can’t compare to the real thing. I worry about things as a whole, trace amounts of something not great isn’t going to hurt anybody. Like I said, way more actual things that (can) mess with us will come in with many other things they buy. Even when it comes to the evil Glyphosate, I’ve checked my levels, although still in “normal” range (like that’s a thing) it’s a couple ticks higher than I’d like it, and that’s from countless years of using that crap for myself, at work (recklessly half the time wearing shorts and tshirts, plus whatever I eat, and it’s still pretty damn low as a whole.

I honestly think people enjoy the fear, it becomes their identity somehow. We can thank the Bobby Parish’s of the world for that one. The start out being right, and then like mainstream news realize there’s more clicks and money in driving fear of everything.

(Central Florida Bob ) #32

We’ve tried Avacado mayo but didn’t really care for it. We’ve made our own out of Extra Virgin Olive Oil and that didn’t do much for us either. Our preference is for the light or extra light olive oil. I suppose my leaning against canola is more from the perspective of how recent it is in the food supply. People have been squeezing the oil out of olives to eat for thousands of years.

And FWIW, I don’t pay attention to glyphosate. The last time I spent several hours doing a deep dive on it, three or four years ago, the summary I found was that no carefully controlled study had ever concluded that it causes cancer, nor had any country declared it a carcinogen. I just have a hard time believing those who want to regulate everything wouldn’t jump at the chance to regulate more. Some country’s version of the EPA would rule it the deadliest thing ever and that would kill the stuff off. Has that happened?

The story I heard was Bayer kept fighting off lawsuits against Roundup until they lost and it became legal precedent that the stuff was bad. In an attempt at self-preservation, they established a policy of just paying out on these claims, but that sent the message to the lawyers that the gravy train had arrived. All they had to do was file a claim and Bayer would pay out. Isn’t it completely off the market now, though?

Around here, if you sit in one place too long, the weeds will eat you.

(Peter - Don't Fear the Fat ) #33

A bit ‘off topic’ but my cooked egg, homemade mayo, is improving with every attempt!

Blended together-
Cooked boiled eggs
mustard
vinager
oil or fat of your choice
water, salt, pepper.

(Robin) #34

That sounds oddly delicious!

(KM) #35

This sounds a lot like the ingredients in a deviled egg. It sound yummy, but does it actually come out super smooth and creamy, like mayo? Do you leave the eggs softboiled?

#36

That was my thought too, it’s surely not as creamy… Not like it’s necessarily bad, tastes differ and there are priorities too…
I would love some recipes to use up boiled egg yolks, I tend to produce them when eating boiled eggs but I strongly prefer using raw yolks in everything (even if I cook it, it’s smoother) and I am very very much into creaminess. Still, I will try it, you are right, it’s like deviled egg filling, I didn’t make the connection (oh my, it was ages ago I had deviled eggs!)… And that’s good. Nothing like mayo but good :slight_smile:

Maybe some people can blend it into creaminess, I never managed that with boiled eggs.

(Peter - Don't Fear the Fat ) #37

Smooth yes! I hard boil the eggs. It’s a tricky balance with the oil and water to get a nice consistency.
A stick blender works well for me.

(Megan) #38

My friend does medical keto and gets almost all of her fat from mayo (made with soy bean oil). She eats at least 1 cup a day. No clue what it’s doing to her body and I’ll probably be long dead before she finds out.

(Peter - Don't Fear the Fat ) #39

Soy protein isolate is, by some people, considered unsafe.

(Jonathan Smith) #40

I love natural mayonnaise and other mayonnaise with other not so great oils etc. My go to is cheese with mayo on it and pepperoni it is delicious and low carb