The harm of mayonnaise has long been known to experts in healthy eating. Here's what they say about it: “When creating salad dressings, it is absolutely not necessary to use this particular sauce. On the contrary, we can say that for a good housewife, adding mayonnaise to dishes is considered nonsense. ” And in fact, no matter what dish this sauce is added to, it, due to its bright rich taste, often enhanced by an artificial method, almost completely covers the taste of the main products. So why not come up with a more wholesome dressing, based on natural ingredients and having a lower calorie content?
It is not for nothing that mayonnaise is so popular in catering, the benefits and harms are visible to the naked eye. Of course, it is very convenient for local chefs to hide the taste of not very high-quality dishes under a thick layer of this sauce, but how it affects the waists of frequent visitors to these establishments is known all over the world. Why is this happening? To do this, you need to consider the composition of modern mayonnaise.
Quite often, its composition includes the so-called trans fats. Simply put, this is a modified vegetable oil, the molecules of which are not absorbed in the human body, but settle on the walls of blood vessels, in the liver, pancreas and, of course, on the waist. It is worth noting that the largest number of such fats is found in the so-called light types of mayonnaise. For experts, such a definition is generally incomprehensible, they consider light mayonnaise to be the same myth as light vegetable oil. It is this product that is most harmful to the body, because, achieving "lightness", the eggs in it are replaced with egg powder, and the oil is diluted with water. Of course, such a composition is quite difficult to bring to a homogeneous state. They try to achieve this by diluting the mass with powerful stabilizing and emulsifying substances. Add here flavor enhancers, artificially created, negatively affecting the microflora of the stomach and addictive, preservatives that also have a harmful effect on the body, and other additives no less attractive to the manufacturer. They allow you to get the mayonnaise that is perfect in taste, appearance and consistency, the benefits and harms of which remain a mystery to the buyer.
Women following their figure for a long time understood all the harm of mayonnaise and simply deleted it from their diet, replacing sauces with more delicious and natural in composition. But what is to be advised to those lovers who, even realizing all the harm of mayonnaise, continue to use it in rather large quantities? And in such a situation there is a way out. You can make homemade mayonnaise. The benefit of mayonnaise in this case will be the use of natural high-quality products with a minimum of preservatives and cholesterol. It will be a real compromise for those who find it difficult to give up the familiar taste of their favorite dishes seasoned with this sauce, and the harm of mayonnaise in this case will be manifested only in its high calorie content.
The French, true gourmets, have long understood the dangers of industrial-made mayonnaise and never use it as dressings in their dishes. In France, oddly enough, this kind of sauce is generally used quite rarely. Often, smart Frenchmen use more complex, natural and aromatic sauces, made on the basis of tomato and broth, and making the taste of the dish more saturated. Well, if they use mayonnaise, it is only made with their own hands.
Do not forget that the bulk of mayonnaise, even the real one, is fats, and always try to show a sense of proportion, because the daily rate of fats in the human body should be no more than one fourth of the total amount of carbohydrates.