Harmful if mayonnaise?
Less fat, fewer calories, better taste of the dish. Is this true? If we recall that the production of low-fat mayonnaise from the excluded virtually harmless vegetable oil, and replaced it on the water and genetically modified starch, gelatin, emulsifiers and thickeners. Injury mayonnaise in this case is obvious.
In turn, energy-dense forms of mayonnaise chemistry content is minimal, since the uniform texture and density are achieved at the expense of egg powder and powdered milk. Of course, this leads to the fact that the cholesterol content increases. But even with this in mind the harm of low-calorie mayonnaise is much higher than the usual.
In addition, when preparing different dishes is worth remembering that there are mayonnaise and contraindications. It can not be eaten if there is increased acidity of the stomach, allergic to acetic acid, and eggs, as well as children under 9 years. Accordingly, it is bad mayonnaise can be judged independently.
Note that by European standards a similar product with less fat 50% considered no mayonnaise, just sauce. Domestic manufacturers proud name mayonnaise sauce is even with 40% fat. And, according to nutritionists, the use of mayonnaise such as a minimum.
Keep in mind also that very high-calorie mayonnaise product, and furthermore, it causes increased desire to eat. As a result, the more you consume in food mayonnaise, the more often you have a desire to "a little something to eat.
If you pay attention to mayonnaise leak packaging, expiry date and conditions of sale. Injury mayonnaise will be much higher if not complied with an elementary temperature conditions during storage.
In conclusion would like to add that the most useful and tasty will be the mayonnaise, which you will make yourself at his home kitchen. It's not that difficult. Try!
