5 Reasons Why You Should Avoid Big Brand Mayo And How To Make Your Own Healthy Version!

Mayo is the most common ingredient in most of the kitchens across the world. It is mostly used in food, but some women even use it to increase shine and repair damage in their hair.

What’s most important, most families don’t take the time to read the labels of their favorite brand.

It’s really difficult, even impossible to find mayonnaise that doesn’t contain harmful substances.

What’s Commercial Mayonnaise Made Of ?

Duke’s and Hellman’s are the two biggest brands of mayonnaise in the United States, where the following ingredients have been found.

1. Canola Oil

Most of you have heard about canola oil which is a hydrogenated oil made from rapeseed where hydrogen gas is forced into the oil at high pressure.

Hydrogenated oil contain a high amount of trans fat. These fats actually raise your LDL cholesterol levels (bad cholesterol) and lower the HDL cholesterol ( good cholesterol) A combination like this raises your risk of heart disease.

2. Soybean Oil

As well as the canola, the soybean oil is also hydrogenated. It’s also one of the crops in the US that has been mostly genetically modified. As from 2015, 94% of the soy grown in the USA is genetically modified and engineered.

These crops are genetically modified just so they can be resistant to herbicides and pesticides, like glyphosate.

Glyphosate is absorbed into soybeans entirely, storing in its beans, leaves and stalk. Soybeans that are grown on areas that have no application of glyphosate, have been shown to be comprised of glyphosate.

This harmful chemical has been linked to gastrointestinal disorders, heart disease, diabetes, autism, depression, infertility, obesity, cancer and Alzheimer’s disease because they negatively affect gut bacteria.

3. Calcium Disodium EDTA

EDTA is found in processed food and canned food ( beans and tomatoes ) as a preservative.

The chemical is called cytoxic which means that it is toxic to cells. It also damages the genetic information of cells because it is genotoxic and causes mutations and sometimes, cancer.

EDTA has produced developmental effects and adverse reproductive in animals. So, ingesting it can also increase the absorbtion of some other chemicals and making them even more toxic.

4. Potassium Sorbate

Potassium sorbate, also known as sorbic acid is a preservative that can help in warding off mold and fungus. If taken in large amounts it can cause diarrhea or nutrient malabsorbtion.

This preservative is genotoxic to white blood cells, which means that it can stop the immune system’s ability to fight off diseases and can cause autoimmune disorders.

5. High Fructose Corn Syrup

GMO corn is the ingredient that high fructose corn syrup is made of.

These high levels of fructose can lead to non-alcoholic liver disease because of the fat buildup liver cells that were formed, which is a condition that can cause liver scarring and in worst cases a liver failure.

High fructose levels in the liver can also:

• Elevate triglycerides
• Increase harmful LDL
• Promote the buildup of fat around organs (visceral fat)
• Increase blood pressure
• Lead to insulin resistance
• Increases the production of free radicals, which damages DNA

And there’s more to worry about:

Most of you know that commercial mayonnaise is cold pasteurized so that i can be made as a shelf-stable. This process is done when the food is exposed to a very high dose of energy ionizing radiation with the use of Gamma rays, X-rays or electron beam radiation.

Researches are being skeptical for the health effect of cold pasteurization since these effects aren’t fully known.

Actually, the International Journal of Hygiene and Environmental Health published a study that said:

“Food irradiation is being promoted as a simple process that can be used to effectively and significantly reduce food-borne illnesses around the world. However, a thorough review of the literature reveals a paucity of adequate research conducted to specifically address health concerns that may directly result from the consumption of irradiated food.”

How To Make Your Own Mayonnaise

Ingredients:

• 3 egg yolks
• 2 tablespoons of Dijon mustard
• ½ teaspoon of lemon juice
• pinch of sea salt
• 2 cups of olive oil or avocado oil

Instructions :

In a food container put blend yolks, mustard, lemon juice and salt and blend them together. It is advisable to ad a tablespoon of water because it will help emulsify the mayonnaise.

Blend the ingredients for 10-20 seconds.

Put the oil slowly into the container and run the food processor at medium speed. Be careful, if you add the oil too quickly the mayonnaise won’t emulsify.

Adjust to your taste with salt and lemon juice. If you want you can add a little apple cider vinegar for a more tangy flavor.

Olive oil is a healthy alternative to soybean and canola oil as it is rich in monounsaturated fat.

This fat will improve your blood cholesterol levels and lower your blood pressure.

If the flavor is too strong for you, replace it with avocado oil which is a little milder.