2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Mayonnaise is not dangerous, as long as it is prepared at home and with appropriate and healthy products. When it comes to factory-made mayonnaise and foods containing it, the dangers immediately become numerous. This is due to the content of saturated fats, which are carcinogenic and also cause an increase in cholesterol levels.
On the other hand, mayonnaise distributed in plastic packaging is even more harmful, as this material releases many carcinogenic substances that go unnoticed into your salad and thus enter the stomach. Not to mention the huge amount of preservatives and stabilizers contained in the product.
In general, our commercial and known mayonnaise in 99% of cases is prepared from unhealthy fats and offers low nutritional value. In addition, all subspecies advertised as "low-fat" or "low-calorie" also have a strong negative impact on health and are considered even more harmful.
The mayonnaise we buy is made with soy, corn or other vegetable fat. Vegetable fats are generally saturated with omega-6 fatty acids, so useful for the human body. They are indispensable because they are not synthesized in the human body and must be obtained through food.
The problem in this case is that the menu of modern man includes large amounts of omega-6 and very small amounts of omega-3 fatty acids. Fatty acid imbalances are extremely unhealthy and dramatically increase the risk of obesity, cardiovascular disease, type 2 diabetes, osteoporosis, inflammatory and autoimmune diseases such as rheumatoid arthritis, and some cancers.
Even if the manufacturer assures you that the product contains olive oil, it is always an extremely small part of the fat content. The residue is always filled with soy and other vegetable fats. And they, in turn, are mostly saturated with omega-6 fatty acids.
Ordinary mayonnaise contains about 1 g of sugar per tablespoon of the product, which is not too much when consumed in moderation - 1-2 tablespoons daily, 1-2 days a week. In this case, the subspecies with "reduced amount of fat" are dangerous.
In them, this fat content is reduced to a minimum and compensated by the sugar content. It often exceeds 4 g of sugar per tablespoon of mayonnaise. This many times exceeds the permissible doses of sugar.
All the preservatives, flavorings and even monosodium glutamate contained in mayonnaise are just another "bonus" we get. Monosodium glutamate is a salt of sodium and glutamic acid. It is a white crystalline powder used as a flavoring and is referred to as food additive E621.
So far, it has been placed in the category of safe, despite the small number of studies that have not even been conducted by independent laboratories. However, E621 has been shown to cause or exacerbate migraine symptoms, indigestion, palpitations, asthma and even anaphylactic shock.
So that you don't wonder what you eat every time you open the mayonnaise, it's best to make it at home. The classic recipe includes fresh egg yolks or whole eggs, olive oil, lemon juice, vinegar and spices. It is recommended that it is not consumed more than 4 days a week.
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