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  • #1

    Mayonaise

    Hello Eveyone!

    I'm new to this board. I've been on this site reading everyone's posts for a couple of years now and this year I finally decided to join. This week I began eating low carbs, but my question is how much mayo can you have. I'm so accustomed to mayo being a no no because of the fat content. I don't know how much mayo I can eat on a daily basis. Could you all help me out?


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  • #2
    Re: Mayonaise

    Mayonnaise is basically oil and egg. If you make your own, there is a negligible amount of carbs (from the eggs). Store-bought mayo is more difficult to predict--nutritional info varies from brand to brand, and many add sugar. What you DON'T want to do is use Miracle Whip or Salad Dressing-type mayo substitute. This has more added sugars. Also DO NOT buy anything (mayo and everything else) labled "fat-free." This more than likely means "added sugar." Stay away from anything that has more than 1g carb per serving, and you must count the carbs from the mayo in your daily totals.

    I do have a question for you that is non-mayo related. You said you're eating low-carb. Are you following Atkins? If so, it's best to pick up a copy of Dr. Atkins New Diet Revolution (2002 edition) and READ IT! That way you will understand the science behind the diet, as well as what foods (and what quantities) you may consume during induction and the other 3 phases of the plan. Doing it by the book is the BEST way to be successful, and the ONLY way to maintain that success!
    START 8/16/06 @ 270+~MG1: 220-12/2/06~MG2: 210-1/07~MG3: 199-3/2/07~MG4: 190-4/27/07~MG5: 180-7/04/07~GOAL: 170
    RESTART 11/2/09 @ 224.6~MG1: 215~MG2: 210~MG3: 205~MG4: 199~MG5: 195~MG6: 190~MG7: 185~GOAL: 180
    F / 28 / 5'8" FITDAY

    Missoula Marathon 7/13/08 5:41

    Non-Celiac Gluten Intolerance
    GLUTEN-FREE since 10/08

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    • #3
      Re: Mayonaise

      If you buy mayo, Duke's mayo is sugar/carb free!!
      Started November 1, 2006
      Restarted June 1, 2009
      25 year old male, 6'2"
      SW-374
      CW-286
      GW-215ish

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      • #4
        Re: Mayonaise

        Honestly initially I was on a modifed Atkins/Low fat diet. I'm so brainwashed into thinking that eating fat is so bad for you and I've read the Atkins books over and over, but currently I am following the ANDR. I'm still having a hard time eating things that I've always were bad for (i.e, mayonnaise, egg yolk) Everything else I eat is basically chicken and fish and vegetables.


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        • #5
          Re: Mayonaise

          The fat is very important because it's what our bodies are using for fuel now. So if you don't eat enough fat, you're not getting enough fuel for our body to run. Fats are good for you, such as the ones found in olives, avocados, flax, fish, etc.! Good fats to eat are olive oil, butter, and foods with natural fats in them. Say "yay" for fat!
          START 8/16/06 @ 270+~MG1: 220-12/2/06~MG2: 210-1/07~MG3: 199-3/2/07~MG4: 190-4/27/07~MG5: 180-7/04/07~GOAL: 170
          RESTART 11/2/09 @ 224.6~MG1: 215~MG2: 210~MG3: 205~MG4: 199~MG5: 195~MG6: 190~MG7: 185~GOAL: 180
          F / 28 / 5'8" FITDAY

          Missoula Marathon 7/13/08 5:41

          Non-Celiac Gluten Intolerance
          GLUTEN-FREE since 10/08

          Comment

          • #6
            Re: Mayonaise

            Yes I am slowly letting that fear go. I know this diet won't be effective if I do not eat enough fat. Another thing I was worried about was my salt intake. When I cook my chicken and fish, I use spices that I buy from the store, but when I cook eggs in the morning I do use salt. I often wonder if I'm using too much salt and I know it retains water. I'll tell you all what spices I use and feel free to tell me if I need to omit any of them: Lowry's seasoning salt, Mrs. Dash, Cajun seasoning, garlic and onion powder, and chicken seasoning or fish seasoning. I like to roast my chicken with red, yellow, and green bell peppers.


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            • #7
              Re: Mayonaise

              Originally posted by trappedinhere
              Honestly initially I was on a modifed Atkins/Low fat diet. I'm so brainwashed into thinking that eating fat is so bad for you and I've read the Atkins books over and over, but currently I am following the ANDR. I'm still having a hard time eating things that I've always were bad for (i.e, mayonnaise, egg yolk) Everything else I eat is basically chicken and fish and vegetables.
              Oh, I can soo relate! I feel so guilty everytime I eat the fatty stuff, that I have considered to be bad for so long. I feel more fat when eating mayonaise or fullfat cheese or use olive oil as dressing on salad. It is soooo hard!

              sanne
              Start day: Jan 7th 07

              SW: 71.5 kilo, CW: 70:eek:, GW: 60 kilo

              Chest (s:105 c:103), under chest (s:83 c:85.5) waist (s:93 c:96), hips (s:104 c:103.5), thighs (s:59 c:58), upper arm (s:36 c:34.5)

              Mileage challenge: this year so far: 91.5
              Abs challenge: this year so far: 895
              Buildings done:
              The Millenium Dome, Clifton Suspension Bridge, Big Ben, Fort Rail Bridge, Scotland, BT tower Birmingham, Blackpool tower
              yoga::dancing1 done the 28th

              Mileage challenge, April 30/31 (yeah, I know...:confused2)
              Abs challenge, April
              Pledging Flights: 18 flights up the Canary Wharf Tower

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              • #8
                Re: Mayonaise

                trapped--
                I use a lot of those same kind of seasonings, although I have really cut back on seasonings that contain salt. I used to salt all my veggies, until I found that I actually prefer the taste of fresh-ground pepper on them. I like to use other types of flavorings like oregano or actual jalapenos, because it's got a TON of flavor. When I do use salt, I am just careful with the amounts and I make sure to drink plenty of water when I eat the food I've been cooking.

                Usually I use jamaican me crazy seasoning, crazy jane's mixed up salt, fresh-ground pepper, oregano, thyme, basil, garlic (the stuff in the jar, not powder), cumin, chili powder, cayenne pepper, jalapenos, old bay seasoning, cinnamon, worcestershire, and low sodium soy sauce.

                For chicken, I marinate in italian or greek dressing, and grill. If I DO add a sauce or flavoring, I just mix hot sauce and butter to make my own wing sauce.
                START 8/16/06 @ 270+~MG1: 220-12/2/06~MG2: 210-1/07~MG3: 199-3/2/07~MG4: 190-4/27/07~MG5: 180-7/04/07~GOAL: 170
                RESTART 11/2/09 @ 224.6~MG1: 215~MG2: 210~MG3: 205~MG4: 199~MG5: 195~MG6: 190~MG7: 185~GOAL: 180
                F / 28 / 5'8" FITDAY

                Missoula Marathon 7/13/08 5:41

                Non-Celiac Gluten Intolerance
                GLUTEN-FREE since 10/08

                Comment

                • #9
                  Re: Mayonaise

                  Yeah when I make chopped broccoli I usually put butter and salt and some Mrs Dash. This weekend I'm going to try to make roasted asparagus. I have a quick question. I know we're allowed 3 cups of veggies and I absolutely love bell peppers, but my question is when you cook the bell peppers does it change the amount of carbs? I made roasted chicken with rosemary and red, green, and yellow bell peppers and I baked it until the peppers were sorta like carmelized and its tastes wonderful! I was just worried if I'm adding carbs once I cook it down


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