Mayonnaise

[LageNomAi]

I finished reading the new Atkins book and although I noticed several differences, one that stood out to this mayo lover was that the point was repeatedly made to use mayo with canola oil rather than the more common soybean oil.

Unfortunately I've loaned out my DANDR and therefore can't check, but I don't remember this being an issue in DANDR. Can anyone fill me in on the change? Or did I just miss this in DANDR (or have forgotten, since I read it a lifetime ago)? I was disappointed that the new book didn't seem to provide an explanation for the new emphasis.

[Peytonn]

Re: Mayonnaise

I haven't read the new one... but I'm guessing that canola oil has more things like omega-3's and such that make it healthier... or at least more nutritious

[atkinsgal08]

Re: Mayonnaise

I use the same mayonnaise I've been using all along ... Hellman's. Not going to change to canola oil based mayo now.

And ... there's some people who don't think canola oil is a good thing anyway.

My suggestion ... pick the one YOU like the taste of.

[mitzimarie]

Re: Mayonnaise

I finished reading the new Atkins book and although I noticed several differences, one that stood out to this mayo lover was that the point was repeatedly made to use mayo with canola oil rather than the more common soybean oil...

I was disappointed that the new book didn't seem to provide an explanation for the new emphasis.

The explanation in the new book can be found on pages 53 through 56. This section explains the three main classes of fat based upon chemical structure. It discusses the benefits of MUFAs (canola oil is considered a MUFA), and the importance of keeping the intake of omega-3s and omega-6s in balance. Peytonn's right... the new book stresses that soybean oil is considered an omega-6 and should be avoided because omega-6s dominate in the typical diet from all of the products made from soy, corn and their oils. In addition, the meat of animals fattened on soy and corn is full of omega-6 fats.

As J indicated, though, I have read things that say canola oil is bad, too. I don't use a whole lot of mayo (in fact, hardly ever), so I just use the regular Hellman's. However, if one is interested, I've noticed that Helmann's now makes both Canola Oil Mayo and Olive Oil Mayo. I've never tried them, so I don't know how they taste.

[atkinsgal08]

Re: Mayonnaise

The ingredients of the Hellmann's with Olive Oil (it's lower in fat than regular mayo):

INGREDIENTS: WATER, OILS (SOYBEAN OIL, EXTRA VIRGIN OLIVE OIL*), VINEGAR, WHOLE EGGS AND EGG YOLKS, MODIFIED CORN STARCH*, SUGAR, SALT, LEMON JUICE, (SORBIC ACID*, CALCIUM DISODIUM EDTA) USED TO PROTECT QUALITY, XANTHAN GUM*, CITRIC ACID*, NATURAL FLAVORS, OLEORESIN PAPRIKA, BETA CAROTENE* (COLOR). GLUTEN-FREE.
*INGREDIENT NOT IN MAYONNAISE

for the canola:

INGREDIENTS: WATER, CANOLA OIL**, VINEGAR, MODIFIED CORN STARCH**, WHOLE EGGS AND EGG YOLKS+, SUGAR, SALT, LEMON JUICE, XANTHAN GUM**, (SORBIC ACID**, CALCIUM DISODIUM EDTA) USED TO PROTECT QUALITY, DL ALPHA TOCOPHERYL ACETATE (VITAMIN E), PHOSPHORIC ACID**, NATURAL FLAVORS, CITRIC ACID**, OLEORESIN PAPRIKA, BETA CAROTENE** (FOR COLOR). GLUTEN-FREE.
** INGREDIENT NOT IN MAYONNAISE
+ ADDS A TRIVIAL AMOUNT OF CHOLESTEROL

for the "Real":

INGREDIENTS: SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, NATURAL FLAVORS, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY).

[LageNomAi]

Re: Mayonnaise

The explanation in the new book can be found on pages 53 through 56. This section explains the three main classes of fat based upon chemical structure. It discusses the benefits of MUFAs (canola oil is considered a MUFA), and the importance of keeping the intake of omega-3s and omega-6s in balance. Peytonn's right... the new book stresses that soybean oil is considered an omega-6 and should be avoided because omega-6s dominate in the typical diet from all of the products made from soy, corn and their oils. In addition, the meat of animals fattened on soy and corn is full of omega-6 fats.

As J indicated, though, I have read things that say canola oil is bad, too. I don't use a whole lot of mayo (in fact, hardly ever), so I just use the regular Hellman's. However, if one is interested, I've noticed that Helmann's now makes both Canola Oil Mayo and Olive Oil Mayo. I've never tried them, so I don't know how they taste.

Thank you, I remember this section but somehow missed the reference to soybean oil as an omega-6. And unfortunately, I've also loaned this book out (trying to convert the masses, ) and cannot re-read this right now.

FWIW, I've tried the canolia oil mayo in the past and didn't notice much, if any, of a taste difference.

Out of curiosity, what are the problems associated with canola oil?

[ziggy]

Re: Mayonnaise

soy is really nasty stuff

YouTube - Why Soy Is NOT a Health Food www.mercola.com

YouTube - The Dangers of a High Soy Diet

http://www.westonaprice.org/Cruel-and-Unusual-Punishment-Soy-Diet-for-Illinois-Prisoners.html

http://www.soyonlineservice.co.nz/

look at all the terrible things it does and its not even good for older women in menopause it truly is a horrible food

tofu is horrible too but the only safe soys are 100% organic and 100% properly fermented tempeh, miso and nato

and remember no amount of soy is safe to eat unless its 100% organic and 100% properly fermented tempeh, miso or nato

[mitzimarie]

Re: Mayonnaise

The ingredients of the Hellmann's with Olive Oil (it's lower in fat than regular mayo):

INGREDIENTS: WATER, OILS (SOYBEAN OIL, EXTRA VIRGIN OLIVE OIL*), VINEGAR, WHOLE EGGS AND EGG YOLKS, MODIFIED CORN STARCH*, SUGAR, SALT, LEMON JUICE, (SORBIC ACID*, CALCIUM DISODIUM EDTA) USED TO PROTECT QUALITY, XANTHAN GUM*, CITRIC ACID*, NATURAL FLAVORS, OLEORESIN PAPRIKA, BETA CAROTENE* (COLOR). GLUTEN-FREE.
*INGREDIENT NOT IN MAYONNAISE

for the canola:

INGREDIENTS: WATER, CANOLA OIL**, VINEGAR, MODIFIED CORN STARCH**, WHOLE EGGS AND EGG YOLKS+, SUGAR, SALT, LEMON JUICE, XANTHAN GUM**, (SORBIC ACID**, CALCIUM DISODIUM EDTA) USED TO PROTECT QUALITY, DL ALPHA TOCOPHERYL ACETATE (VITAMIN E), PHOSPHORIC ACID**, NATURAL FLAVORS, CITRIC ACID**, OLEORESIN PAPRIKA, BETA CAROTENE** (FOR COLOR). GLUTEN-FREE.
** INGREDIENT NOT IN MAYONNAISE
+ ADDS A TRIVIAL AMOUNT OF CHOLESTEROL

for the "Real":

INGREDIENTS: SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, NATURAL FLAVORS, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY).

D'oh! I'm glad that I hardly ever eat mayo... and I'll definitely continue to use the regular, when needed.

[Peytonn]

Re: Mayonnaise

I use Duke's now.. it's pretty simple.. I used to like Kraft best.. but hubby only eats Duke's.. so no sense buying 2

Duke's Mayonnaise - Get in on the Secret of Great Southern Cooks

[atkinsgal08]

Re: Mayonnaise

>>unfortunately, I've also loaned this book out (>>

You should never loan your book ... if some is interested they should buy their own. Or you can get loaner copies or cheap copies to give away.

[Jules1980]

Re: Mayonnaise

I actually just smothered some hellmann's on my giant burger! It tasted pretty freakin good! lol

[atkinsgal08]

Re: Mayonnaise

>>what are the problems associated with canola oil?>>

Keep in mind there's two sides to every issue, and one needs to consider the source.

Canola Oil: There is the Good, the Bad and the Ugly

And Dr. Fred Pescatore says:

"CANOLA OIL: It was developed from the rape seed in Canada, hence its name. This oil has garnered a lot of press and is being touted as the new wonder oil because of its high amount of oleic acid. However, we need to look a little more closely because the omega-3 fatty acids of processed canola oil contain trans fatty acids similar to those in margarine and possibly even more dangerous to your health. This oil may be acceptable for cold uses, such as salad dressing or marinades. Once heated, because of its high sulfur content, it turns rancid very quickly. I believe it is unsuitable for human consumption in the heated state, so don't cook with it or eat anything that's been cooked with it."

Then there's:

snopes.com: Canola Oil and Rape Seed

Of course, if you google "canola + dangerous" you'll get tons of hits.

Remember ... you have to decide what's right for you.

[maxima]

Re: Mayonnaise

I'll have to have my mayo, I use it nearly every day and it's too important to me to give up - but I also know that once you get the hang of it,homemade mayo is easy to make (getting the hang of it is necessary though) - but because there are no preservatives in homemade mayo, the fridge life is VERY short, less than a week I think I recall. And I never saw a recipe which called for less than a dozen eggs, so it would make more than anything smaller than an elementary school could use up before going bad too

If I could figure out how to make say, a half cup or three quarters cup of mayo at a time, I might just go that route myself but I'm challenged in math, it would not be possible for me to figure that out - recipe wise perhaps it wouldn't translate to a decent mayo anyway.

I use mayo in my revolution rolls instead of cream cheese because I save my cheese for my cheese "crackers" out of the microwave - really, I can't tell the difference anyway, it's barely discernable to me.

And I eat all my veggies raw now with a mayo/spicy brown mustard mixed together, equal parts, dip - I find that the daily "crunch" factor is very important to me on this diet and my raw veggies do just that for me to perfection. Just a bare touch of the dip on the bite of veggie is all it takes for me to be happy.

[atkinsgal08]

Re: Mayonnaise

Wow ... 12 eggs? I've never seen a recipe for that much!

If you google "how to make mayonnaise" you'll find recipes that only use 1 or 2 eggs.

For example,

How to Make Mayonnaise

You can also check your cookbooks ... I'm sure something like Joy of Cooking has a recipe that uses a more reasonable amount of eggs than 12.

[LageNomAi]

Re: Mayonnaise

I'll have to have my mayo, I use it nearly every day and it's too important to me to give up

For better or worse, I feel the same. I have loved mayo for most of my life and think it's divine. Unfortunately, I'm fairly certain I just figured out that mayo was causing me to stall because I started overdoing it. I've cut back on my mayo consumption in the past week and lo and behold, I'm losing weight again. It's a win-lose situation, I suppose.