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So I can't eat mayo? Ahhhhhhh!

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  • So I can't eat mayo? Ahhhhhhh!

    Hi, I'm new to the whole primal thing and I'm loving it so far, except... I can't eat mayo ? Would someone tell me why not - pleeeeese? I looked for forum threads on it, but didn't find anything but recipies for homemade mayo. If there's a link out there on this topic, please let me know or just give me the downlow on the mayo prohibition. Inquiring minds need to know! If I understand the reasoning behind not eating mayo, then I can justify giving it up and get over it. Thanks so much!

  • #2
    Mostly bad fats. Make your own, with good fats.

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    • #3
      Store-bought mayo has yucky oils and sugar added. Make your own and then it's 100% Paleo/Primal approved!
      “It's a lifestyle--train like there's no finish line".

      Army Officer by day.
      Practicing Crossfitter, Yogi, Chef and Hiker by night.

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      • #4
        store bought is made with soy & canola (blech!), best to grab some avocado oil or olive oil and make your own
        --Trish (Bork)
        TROPICAL TRADITIONS REFERRAL # 7625207
        http://pregnantdiabetic.blogspot.com
        FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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        • #5
          Welcome to the forum!

          All commecial mayo (that I've ever seen at least) is made with seed oils (canola or soybean) even those marketed as olive oil mayo (check the ingredient list). Beside the fact that these oils are rendered rancid due to the extreme pressures and temperatures they're subjected to in processing, they are very high in omega-6 fatty acids which cause your body to produce inflammatory eicosanoids (see the recent blog posts on the main page) which over time can lead to diseases like diabetes, heart disease (athersclerosis), etc.

          You can use a healthier oil or fat (like bacon grease, olive oil) to make your own mayo. the process is the same as with any other oil, but if you're using bacon grease or another fat that is solid at room temp you need to melt it first of course. I've heard people have had good success using an immersion blender. Use the Google custom search field at the top of the page. There are dozens of mayo threads discussing recipes and all other things mayo.

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          • #6
            It's actually more convenient to make your own mayo, because the jar doesn't roll in the fridge turning moldy. 1 egg, 1/3 cup of oil, a pinch of salt, 1/4 cup of dry mustard and any spices of your choice turn into perfect mayo after a quick zoop in a Magic bullet (or whatever blender you have). Fresh, custom for your dish and healthy. Yum!
            My Journal: http://www.marksdailyapple.com/forum/thread57916.html
            When I let go of what I am, I become what I might be.

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            • #7
              I found some avocado oil mayo at the fancy organic grocery store the other day, but it was about $16 for a jar of it. I just make my own instead. It's not all that hard and it's about a million times better for you and better tasting than the regular canola/soy crap.
              “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

              Owly's Journal

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              • #8
                What they said.

                One thing I've gotten used to since going primal is the fact that there just aren't many pre-made things I can buy in a store. I've found some decent ketchup and mustard, but that's about it. Most bottled condiments, sauces, and salad dressings have crap in them. I've learned to make my own. It usually isn't hard and they're generally tastier than the store-bought stuff anyway.

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                • #9
                  Originally posted by Leida View Post
                  It's actually more convenient to make your own mayo, because the jar doesn't roll in the fridge turning moldy. 1 egg, 1/3 cup of oil, a pinch of salt, 1/4 cup of dry mustard and any spices of your choice turn into perfect mayo after a quick zoop in a Magic bullet (or whatever blender you have). Fresh, custom for your dish and healthy. Yum!
                  1/4 cup of dry mustard was a typo, right??

                  Personally I do 2 egg yolks, 3/4 cup oil (1/2 cup light olive, 1/4 cup refined coconut) about 1 1/4 tsp vinegar, and 1/4 tsp salt. In a bowl, mix (low speed) the eggs and seasonings, then add the oil about a Tbsp at a time until it's all in. Add 2 drops of liquid stevia at the end. Or at the beginning. Probably doesn't matter.

                  There are many methods. Experiment!
                  5'6" Female, 29 Years Old, 260/195/120

                  "Discipline is choosing between what you want NOW, and what you want MOST!"

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                  • #10
                    Just a question here, with your homemade mayo, how long would you feel confident eating it until you throw the rest out. Basically, how long does it keep?

                    I'm tempted to try and make some but...
                    -Don't want to waste a whole or even half a bottle of oil for a failure
                    -Don't eat it much and don't want to throw it out after a few days.

                    Too bad I can't put half an egg in.

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                    • #11
                      Originally posted by damnit View Post
                      Just a question here, with your homemade mayo, how long would you feel confident eating it until you throw the rest out. Basically, how long does it keep?

                      I'm tempted to try and make some but...
                      -Don't want to waste a whole or even half a bottle of oil for a failure
                      -Don't eat it much and don't want to throw it out after a few days.

                      Too bad I can't put half an egg in.
                      I keep mine about a week. If you have a hand blender it's very hard to mess up, and any 'failures' can often be fixed by adding a bit more egg yolk, and then more oil. Oh, and you could always use half a beaten egg for a smaller batch, although getting below 1cup total volume might cause issues when blending.

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                      • #12
                        Easily several days. Probably less than a week, but it honestly never lasts that long!
                        5'6" Female, 29 Years Old, 260/195/120

                        "Discipline is choosing between what you want NOW, and what you want MOST!"

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                        • #13
                          Wow! Thanks everyone for your replies. OK so it just comes down to this... the store bought mayo contains bad stuff including those pesky omega-6 fatty acids which cause your body to produce inflammatory eicosanoids. So, I need to make my own. I'm up for that -especially if it's yummy. It MUST taste yummy!! I'll fiddle around with some of the recipies you've shared and see which one works for me. Thank you all!

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