Commercial mayonnaise is most often made from unhealthy fats and offers low nutritional value. Types of mayonnaise advertised as " low fat " or "low calorie" also have a strong negative impact on health. The safest solution is to prepare homemade mayonnaise , which does not contain preservatives , sugar and fats from questionable sources.
Kupeshka mayonnaise is prepared mainly with soy , corn or other vegetable fat . Vegetable fats are saturated with omega-6 fatty acids , which are generally useful for the human body and are essential - they are not synthesized in the human body and must be obtained through food. The problem is that the modern diet offers huge amounts of omega-6 and too small amounts of omega-3 fatty acids. This unhealthy fatty acid imbalance dramatically increases the risk of obesity , cardiovascular disease , type 2 diabetes , osteoporosis ,inflammatory and autoimmune diseases such as rheumatoid arthritis, and some cancers.
Even if a brand of mayonnaise is advertised as containing olive oil , it is only a small part of the fat content. The residue is always filled with soy and other vegetable fats, saturated mostly with omega-6 fatty acids.
Standard commercial mayonnaise contains about 1 g of sugar per tablespoon of the product. This is not an excessive amount of sugar, if consumed in moderation: 1-2 tablespoons daily 1-2 days a week. More dangerous are the species with " reduced amount of fat ". Indeed, their fat content is reduced, but this is offset by the sugar content, which often exceeds 4 g of sugar per tablespoon of mayonnaise. Low-fat types of mayonnaise are highly contraindicated if the consumer is trying to lead a healthy lifestyle or control his blood sugar levels.
In addition to these unhealthy properties, commercial mayonnaise contains a number of synthetic ingredients: preservatives , flavors and even monosodium glutamate . Monosodium glutamate is a salt of sodium and glutamic acid and is a white crystalline powder used as a flavoring. Labeled in the European Union as a food additive E621 , it is considered "safe", despite the few studies that have not even been conducted by independent laboratories. E621 has been shown to cause or exacerbate migraine symptoms , digestive disorders, palpitations, asthma and even anaphylactic shock.
To avoid the many disadvantages of commercial mayonnaise, experts advise to prepare it at home and not to consume more than 4 days a week. The classic mayonnaise recipe includes fresh egg yolks, olive oil, lemon juice, vinegar and spices. Olive oil, like avocado or macadamia oil, significantly reduces omega-6 fatty acids and carries more monounsaturated fats than cardiovascular health. Garlic, hot pepper and curry are often used additives to the home product.