Mayonnaise and inflammation

(Michael ) #1

Just thought I would bring something up for mayonnaise lovers. Every mayonnaise you find in the store is packed full of industrial seed oils high in omega 6. The evil of the food manufacturers is that they know which oils are healthy and which ones aren’t. So, what do they advertise on the label? Olive oil. Well, take a look at the ingredients. Olive oil is only the first ingredient in the most premium of brands and even when it is, second will be soybean oil or sunflower. I saw a really good organic one: first ingredient, organic canola oil…nice

If you love mayo and want a healthy cheap version, here’s the easiest recipe I’ve found. My personal experience was half olive oil and half avacado oil worked well. Just a note on self promotion, i have no financial interest in any recipes i post

(Lesley) #2

I’m trying to avoid the “bad” oils for my arthritis and I really miss making my own mayo (previously rapeseed oil). At Xmas I tried a half coconut and half avocado oil version and it really missed the mark. Tasted bit strange and consistency was all wrong.

So in the supermarket the other day I was reading all the labels and sure enough the ones that said made with olive oil, you read the small print and top ingredient is rapeseed oil and olive oil is right at bottom of the list. So frustrating the way they lie on packaging.

I would try an all avocado oil version but here in London UK, 250ml of avocado oil is £4.50. That is huge for mayo that you can’t even keep for as long as shop bought. OK rant over.

(Randy) #3

I make mine with light olive oil, and it tastes great.

(Ethan) #4

When I get home, I am going to do this, but add some crushed ghost peppers!

(Sophie) #5

But doesn’t an acid, like lemon juice, act as a preservative to a certain extent? Like pickling cucumbers?

(Lesley) #6

I’m new to making mayo this past year. I hear very conflicting advice on the web regarding lemon juice and vinegar acting as a preservative. Confused the heck out of me and now I err on the side of caution. I think the longest I keep it is a 5 days perhaps a week at most if feeling brave.

(Michael ) #7

It should keep a month in refrigerator

(Cailyn Mc Cauley) #8

Thanks for the recipe! I’m going to try the 50-50 with olive and avocado oils next week.

My favorite mayo recipe is to combine 2 TBs of mayo with 1/4 cup grated Parmesan Cheese and 1/2 teaspoon of lemon juice.

Spread over the top of amy white fish. Broil until slightly brown and bubbly.

Yum!
~Class of 2017

#9

I was pissed when I read the label on the “olive oil” mayo I bought and saw canola as the second ingredient. You can get primal kitchen mayo made with avocado oil but it’s like $11 for a small jar. Making your own is the name of the game. The science is out on what these cheap poly oils are doing to our health and yet it’s still very difficult to avoid them in most store bought foods. They know what they are doing to us and they could give a Fuck less.