Help!! Mayonase

[too big]

My wife says I'm eating too much Mayo. I eat it with meals,and for snacks I mix it with Parmasean cheese and dip pork skins in it. Real tasty but the wife says its too much.

Just stareted Induction and haven;t lost any weight yet. Could this be the reason?

Thanx, Too Big

[Georgiana]

Re: Help!! Mayonase

How much mayo are you really eating - 5 tbsp, 1 cup? Many people think Atkins allows them to gorge on legal foods, but this is actually not the case. Since it takes more energy to break down fat than to break down carbohydrates for energy, your BMR is indeed increasing (can't say for sure by how much, but maybe a couple hundred calories or so). But if you go over BMR+activity requirement, you will not lose weight regardless of the amount of carbohydrates you are eating.

HOWEVER, you say you just started induction. Weigh yourself only at the end of the 14 days, so that you don't obsess over whatever the scale says. You might be one of those who drop inches without dropping a lot of weight or your body might need more time to get into ketosis or you might simply have a higher metabolic resistance. Track your foods with one of the online tools available (Fitday, Dailyplate, etc.) and wait until the end of the 14 days to check the results.

BTW, in the first few days of induction, I wouldn't worry too much about calories. You might be hungrier than normal until your body adjusts to a new way of getting the energy it needs. This doesn't mean eating 4000 calories per day, but you get the idea.

[SunnySmile501]

Re: Help!! Mayonase

My wife says I'm eating too much Mayo. I eat it with meals,and for snacks I mix it with Parmasean cheese and dip pork skins in it. Real tasty but the wife says its too much.

Just stareted Induction and haven;t lost any weight yet. Could this be the reason?

Thanx, Too Big

Does your mayo have sugar? In the USA, Duke's is the only one that is sugar free. Hellman's, Best Food's and Kraft all have sugar, so you need to be aware when you eat it. If you eat a couple of tablespoons full, it won't be a problem, but if you eat half a cup per day, you could be getting a lot of sugar.

You might also start craving it because your body knows it can get a sugar hit from the mayo. The Carb Monsters are clever and sneaky about getting their carb fix.

You also could be pushing past the low carb advantage by eating way too many calories. We don't count calories and we do eat a lot of fat on induction, but you can't eat 4,000 calories and lose.

With all the fat we are allowed, calories should be self-limiting if you follow the rule of eating only until satisfied and not stuffed. Fat fills you up and keeps you full longer. Problem is, a lot of us have over-eaten for so long, we don't recognize the signals that tell us that we've had enough, so we keep eating.

[TheMasterMind776]

Re: Help!! Mayonase

And all this time I have been eating Hellman's. Thanks for the info Sunny.

[Luvmybabies]

Re: Help!! Mayonase

Trader Joe's brand mayo also has no sugar in it.

[too big]

Re: Help!! Mayonase

Thanks Sonny, I've been eating Hellmans. Sure taste good but it's got to stop somewhere.

Anyone know where a fatboy might find some Dukes brand Mayo in the KCMO area.

[Forest]

Re: Help!! Mayonase

i just looked at my hellmans label and while it shows sugar as an ingredient it also shows a 0 carb count and no sugar g in the count either

i guess the amount of sugar is low then

I have Trader Joes wasabi mayo that has 0 sugar in it and is great on roast beef

[SunnySmile501]

Re: Help!! Mayonase

i just looked at my hellmans label and while it shows sugar as an ingredient it also shows a 0 carb count and no sugar g in the count either

i guess the amount of sugar is low then

I have Trader Joes wasabi mayo that has 0 sugar in it and is great on roast beef

If the carb count is less than one, example .9, they can say zero. If one tablespoon has, say, even .6 of a gram, if you eat a 1/4 of a cup, that is 2.4 grams of carbs. Sugar carbs are different from veggie carbs.

[SunnySmile501]

Re: Help!! Mayonase

Thanks Sonny, I've been eating Hellmans. Sure taste good but it's got to stop somewhere.

Anyone know where a fatboy might find some Dukes brand Mayo in the KCMO area.

Duke's is only sold in the South. I've always considered at least southern MO as part of the South. I know they have it in Arkansas and Texas. I buy it at Wal-Mart and Food Lion. Don't know if you have Food Lion or not, but I know you've got Wally World. I was a Kraft mayo person until Atkins. After using Duke's for the last several years, I can even tell if someone uses Kraft in chicken salad. Duke's is way better.

[sadie147]

Re: Help!! Mayonase

Mayonnaise is surprisingly easy to make. Here is a collection of different recipes..you'll need a fast blender or food processor:

Mayonnaise Recipes

[susan423]

Re: Help!! Mayonase

I bought Dukes off their website. It was quite reasonable and they offer free shipping. Or they did when I ordered it. But I've been using Best foods aka Hellmans (sometimes quite allot) and it hasn't effected me.
I tried to make mayo 3 different times and all three times they went in the trash. Finally got tired of waisting all that oil and eggs and decided to just stick with what I like

[rhondabak]

Re: Help!! Mayonase

Hey SunnySmile Dukes is the only mayo that comes into my house . I will not have it any other way LOL. I read somewhere on this board to mix mayo with horseradish and a little mustard and oh my it is so tasty I use it to dip my sardines and chicken wings etc.... If you have not tried it you should . And I am sure you could doctor it up a bit to make it a little more tastier ...

[Sherri]

Re: Help!! Mayonase

Making your own is a great option, here's another recipe-

Converting Eggs Into Mayonnaise
by Dennis Hawkins
When you have a surplus of eggs, it is handy to know a few kitchen tricks to use them to make practical things. The obvious things are eggnog, custard, and deviled eggs. One less obvious egg product is mayonnaise. The only problem with making mayonnaise is that if you don't know it's secret, you will always end up with a gooey mess rather than actual mayonnaise. The ingredients to mayonnaise are as follows:
4 Jumbo Egg Yolks (separate and discard the whites)
6 Teaspoons (Real Lemon Brand) Lemon Juice
3 cups soybean oil (sold as "vegetable" oil)
2 Teaspoons Onion Powder
1 Teaspoon Salt
1/2 packet of Splenda Brand (sucralose artificial sweetener)
If you threw all of these into a blender you would not get mayonnaise. You would get a slimy mess instead. This is because there is a trick to making real mayonnaise.
Before attempting to make mayonnaise, it is important to understand how mayonnaise works. To do that, a little background in food chemistry is needed. Mayonnaise is an emulsion of vegetable oil in lemon juice stabilized by the molecule lecithin, found in egg yolks. Mayonnaise does not taste all that oily even though most of it is oil. This is because every molecule of oil is surrounded by a microscopic amount of lemon juice. Thus, it is important to remember that mayonnaise is not a small amount of lemon juice blended into oil, but is instead, a large amount of oil blended into a tiny amount of lemon juice.
The key to making mayonnaise is to avoid having the components of the emulsion separate back into the components. In cooking, this is called breaking. No matter how much you mix the oil and lemon juice together, it will always separate (break) into a gooey mess unless you include the egg yolk as a stabilizer. The lecithin in the egg yolk acts like detergent in dissolving both the oil and the lemon juice components. This is what keeps mayonnaise fluffy.
Now that you understand the chemistry behind making mayonnaise, lets begin. First, separate the yolks from four jumbo eggs and place it in a quart jar with the lemon juice. The whites from the egg should be discarded. If you try to include them, the recipe will not work. The photo on the right shows this.
The ratio of lemon juice to the oil has to be exact so it is best to use measuring spoons and not guess. Note that in the ingredient list I specified to use a brand name lemon juice. You may be tempted to go out and grab a lemon off the tree, but you should know that natural lemons are not consistent in their concentration. As such, a natural lemon may be too strong or too weak. Store bought lemon juice is what this recipe requires.
The next thing to do is to mix the yolk and juice together using a high speed mixer with a wire wisp until the mixture is frothy. Since I didn't have a high speed mixer, I improvised by attaching a wire wisp to an electric drill. The speed of the drill needs to be set to medium to fast which is about perfect for making mayonnaise. When mixing, you need three hands if you use a hand drill. If you are doing this alone, a drill press fitted with a wire wisp is very handy. Ordinary electric mixer blades may not produce acceptable results. You may be tempted to use a blender, but if you do, you will get a mess instead of mayonnaise. Whatever type of mixer you use, it must mix the full column of mayonnaise at the same time (as in the case of a wire wisp). Most blenders have only a small impeller at the bottom so they wont work for making mayonnaise.
Let the egg yolk mixture sit for 3-5 minutes. There is always a danger in using raw eggs in any recipe, but letting this mixture sit for a few minutes allows the lemon juice to "pickle" any germs that might have been in the eggs. The risk of getting food poisoning from a raw egg is extremely low, but letting the lemon juice 'cook' it for a few minutes will make it even less of a risk.
Next, start the wisp spinning at maximum speed and S-L-O-W-L-Y dribble in the oil. Remember that you are mixing a large amount of oil into a very small amount of lemon juice. This takes a lot of time. You should not try to pour the oil in faster than about 1/2 teaspoonful per second. As you do this, it is very helpful to have a kitchen helper hold the quart jar for you or use a drill press if you are working alone. Once all the oil is in, blend a few seconds longer just to make sure any oil on the sides of the jar gets included in the emulsion.
Mix in the remaining ingredients. These are just for flavor and do not affect the mayonnaise consistency. Try not to be tempted to use real onions instead of onion powder. Doing so may cause the mayonnaise to break (turn to goo). You should not add any other liquid to the emulsion at this time. A lot of people make the mistake of adding the egg whites back in at this point, but this always results in a slimy goo rather than mayonnaise. It is really rather depressing to see this happen after you actually made the mayonnaise. When you are done, stop the drill and remove the wisp. The mayonnaise should be thick and able to stand up on its own. It should not be runny at all. You should be able to turn the jar on its side without the mayonnaise running out.
When you have completed, your mayonnaise should look like the mayonnaise in the photo to the left. If yours came out too runny, throw it out and try again. Unlike many other recipes, the recipe for mayonnaise must be followed to the letter. Good luck and remember to keep your mayonnaise refrigerated.

[SunnySmile501]

Re: Help!! Mayonase

Making your own is a great option, here's another recipe-






the next thing to do is to mix the yolk and juice together using a high speed mixer with a wire wisp until the mixture is frothy. Since I didn't have a high speed mixer, I improvised by attaching a wire wisp to an electric drill. The speed of the drill needs to be set to medium to fast which is about perfect for making mayonnaise. When mixing, you need three hands if you use a hand drill. If you are doing this alone, a drill press fitted with a wire wisp is very handy.

Thanks for that tip! I have my whisks and beaters I saved from a rechargable mixer that bit the dust, but they didn't fit any standard mixer. I do have a really good high-speed power drill that they will fit. Now I can make all kinds of things I couldn't before!

[C P]

Re: Help!! Mayonase

Making your own mayo with a power drill - now that really is 'DIY!'

CP