Is mayonnaise so scary? "how they paint him"

Store-bought mayonnaise is one of the leaders in the list of harmful products. But once you cook it yourself, it becomes a little healthier.

“Fresh and real mayonnaise can be made from banal chicken yolks or quail eggs,” says expert, gastroenterologist Melina Papacosta. “This is a beaten yolk, a little mustard, you can add soy sauce so as not to add salt. And definitely lemon juice for sourness. All this is whipped with a blender at high speed, and olive oil is poured in in a thin stream. The peculiarity of this mayonnaise is that it is made and eaten. It is not prepared a month in advance.

Homemade mayonnaise contains vitamins A, D, E, K, PP, C and a complex of vitamins B, which enhance immunity and normalize metabolism. All this is thanks to the butter and eggs contained in homemade mayonnaise. Also, thanks to the egg white, the homemade sauce receives important amino acids, and the olive oil improves digestion and helps maintain a balance between bad and good cholesterol. Vinegar or lemon juice in mayonnaise is an “acidic” substance. With reduced stomach acidity, it helps digestion processes, and in its pure form even whitens tooth enamel.

But with all sorts of advantages Mayonnaise cannot be called food for every day. It needs to be properly integrated into the overall concept of the diet, taking into account the calorie content of the daily diet and the ratio of proteins, fats and carbohydrates.

Store-bought mayonnaise

To increase shelf life, manufacturers add food additives to mayonnaise, which make the sauce harmful. Among them:

• flavor enhancers cause addiction and dependence on the product, and also lead to problems with the stomach and digestive system;
• fats and trans fats (modified vegetable oils) are poorly absorbed, accumulating on the walls of blood vessels, in the liver and pancreas, which provokes obesity, atherosclerosis and coronary heart disease;
• emulsifiers (synthetic substances) improve the consistency of the sauce, but, as a rule, this is soy lecithin based on genetically modified soybeans, the effect of which on the body has not yet been fully studied;
• preservatives increase shelf life, partially decompose in the stomach under the influence of gastric juice, but some remain in the cells of the body.

How was mayonnaise invented?

According to one version, mayonnaise was invented back in 1756 by a cook from the city of Mayon on the island of Menorca, which today is part of Spain. However, at that time, British and Franco-Spanish troops fought for this territory. The Duke of Richelieu, after one of his victories, organized a feast at which his cook served a sauce of eggs and olive oil. There is an opinion that mayonnaise appeared not from the rich imagination of the chef, but due to a lack of products. However, the mayonnaise recipe soon found its way into Spanish cookbooks, and then spread and became popular throughout the world. Although some historians argue that the sauce already existed, and French Mayon only slightly changed it.

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