Sunday, 19 May 2013

health benefits of mayonnaise

Health Benefits of Mayonnaise
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health benefits of mayonnaise
BENEFITS:
A good source f vitamin E, depending upon the type of oil used.
Contains small amounts of vitamin A and some minerals.
DRAWBACKS:
Very high in fat and calories.
May trigger an allergic reaction in people sensitive to eggs and molds.
May contain gluten, which should be avoided by those with celiac disease.
Raw eggs used in fresh mayonnaise may pose a risk of salmonella.
Egg mayonnaise is high in cholesterol.
Mayonnaise is looks like cream, mayonnaise is thicker than cream, the rich flavor and creamy texture of mayonnaise accounts for its wide popularity as a sandwich spread and salad dressing. There are several ways to make mayonnaise, but all involve the same basic ingredients, vegetable oil, eggs, and vinegar, lemon juice, or and other acidic liquid whipped together to form a semisolid spread. Egg yolks act as the emulsifying ingredient that allows the oil and vinegar or lemon juice to blend, mustard, salt, sugar and other seasonings may be added to supply extra flavor.
Most types of mayonnaise are high in vitamin E, yielding about 30% of the adult Recommended Dietary Allowance (RDA). The precise amount varies, however, according to the type of oil used those made with sunflower, cottonseed, and safflower oils are highest in this ANTIOXIDANT nutrient, (in general, labels of commercial mayonnaise do not specify the type of oil used). The eggs do contribute protein and some minerals, but the amounts are negligible considering the number of calories per serving. A tablespoon of mayonnaise provides about 100 calories about the same amount found in a tablespoon of butter or margarine. The yolks add dietary CHOLESTEROL, which should be minimized by anyone with high blood cholesterol, ATHEROSCLEROSIS, or HEART DISEASE.
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health benefits of mayonnaise
If you are concerned about the type of oil used, you can make your mayonnaise at home, most recipes call for olive oil, which is largely monounsaturated fat, although polyunsaturated oils, such as corn or safflower, can be substituted for a lighter flavor. The raw eggs used in homemade mayonnaise are a potential source of salmonella, this risk can be avoided by using a pasteurized egg substitute. Fresh mayonnaise should be used within 2 or 3 days, even then, it can become a source of food poisoning if allowed to stand at room temperature for more than an hour. Commercial mayonnaise is safer, because its high vinegar content and antioxidant preservatives discourage the growth of disease causing organisms. 
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health benefits of mayonnaise
LITE VARIETIES:
Mayonnaise type salad dressing contain less fat and about one third of the calories found in regular mayonnaise although similar in texture and appearance, the salad dressing have a more acidic flavor, which can be tempered by adding a small amount of yogurt or whipped nonfat cottage cheese.
Low fat cholesterol free and nonfat mayonnaise substitutes are available. The low fat version substitute air, water, starches and other fillers for some of the oil nonfat varieties may be made with tofu, yogurt, and other such ingredients. A homemade recipe calls for tofu, egg whites, lemons juice, salt, mustard and a little bit of olive oil. 
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health benefits of mayonnaise
ALLERGY ALERT:
Anyone allergic to eggs should avoid mayonnaise. The vinegar may trigger an allergic reaction in people sensitive to molds. Most commercial types of mayonnaise and salad dressing have fillers made of gluten, which should be avoided by anyone with CELIAC DISEASE.
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health benefits of mayonnaise
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health benefits of mayonnaise
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health benefits of mayonnaise
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health benefits of mayonnaise
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health benefits of mayonnaise
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health benefits of mayonnaise
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health benefits of mayonnaise
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health benefits of mayonnaise
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health benefits of mayonnaise
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health benefits of mayonnaise
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health benefits of mayonnaise
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health benefits of mayonnaise
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health benefits of mayonnaise

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