Benefits and harm of mayonnaise

In our life there are the usual products, using which, we rarely think about what harm or benefit they bring. Although in recent years, a variety of people are increasingly paying attention to the effect on the body of a variety of delicious things. For example, mayonnaise is the most common product that is very often present on our table and is used in large quantities with many dishes. The greatest impact on the body has those products that we regularly eat. That is why it is very interesting to know what this popular product consists of. Part of the components that make up the composition is beneficial, and some of them have only harm on the body. So, what is the benefit and harm of mayonnaise?

In Europe and America, a product called mayonnaise has a fat content of 70-80%, so what we call mayonnaise, in fact, it is not. Sauces in our country do not reach the norm in terms of fat content.

The use and harm of the product.

Mayonnaise is a cold sauce. It consists of several components, when mixing which produces an excellent sauce. Mayonnaise includes the following ingredients:

Harm to mayonnaise.

Trans fats.

The composition of mayonnaise is not just a vegetable oil, enriched with vitamin F, which helps to rejuvenate the skin. Some types of mayonnaise include trans fats. They are also called modified vegetable oils in another way. The molecules of these oils do not exist in nature. In this regard, the human body is not able to absorb them. These fats are the result of chemical modification of vegetable oils. If the mayonnaise contains them, the packaging will write "high-quality vegetable fat." This means that mayonnaise contains a modified vegetable oil. Enzymes, which are produced by our body, are not able to break down the molecules of trans fat. They accumulate in human organs, such as the pancreas and liver. Remain on the walls of the vessels and settle on the waist of all amateurs of mayonnaise. Most of these fats are contained in "light" mayonnaise. As a result of excessive consumption of these fats, many diseases can develop:

If there are only high-quality fats in mayonnaise, their quantity is very high. This is not very good for our body. In addition to fats in mayonnaise contain other components that are harmful to human health:

Emulsifiers.

This ingredient of mayonnaise ensures the preservation of the product in a homogeneous consistency. Earlier, egg lecithin was used as an emulsifier. Currently, soy lecithin is used instead. According to some data, in the manufacture of many products, genetically modified soy is used. Its effect on the human body is not yet fully understood.

Amplifiers of taste.

These are very popular substances that give the product a more vivid taste. All flavor enhancers are of artificial origin. They are obtained by chemical manipulation. In addition to the negative effect on the stomach and other organs of the digestive system, these components are addictive to the product, which in time can become dependent.

Preservatives.

As a rule, these additives can increase the shelf life of the product by slowing the development of fungi and microbes. Presence of preservatives in the product ensures the continuation of the shelf life for several months or even years. In such products, the content of "living" components is minimized, as many of them are destroyed to extend the shelf life. Some of the preservatives decompose in the stomach with the help of gastric juice. The other part of the components has a negative effect on the body.

Pectin, starch, gelatin.

Mayonnaise with starch content is considered low-quality and tastes not too good.

The benefits of mayonnaise.

If the package says that the mayonnaise contains only eggs, butter, mustard and citric acid - this is unlikely to be true. Previously, the "E" additives were not known, so the mayonnaise made in those days brought only benefits and did not do any harm at all. Now these supplements are contained in all products.

Nevertheless, there is a mayonnaise of pretty good quality. Such product is made on the basis of natural components. Its only negative is a short shelf life. Be sure to read the information on the packaging. Trust only well-proven brands of mayonnaise. Do not buy a cheap product and do not store mayonnaise in the refrigerator for a long time. A spoiled or poor-quality product can cause poisoning.

Preparation of mayonnaise at home.

To avoid the negative effect of mayonnaise on the body, you can prepare this product yourself. Sauce prepared at home, guaranteed to meet the norms of healthy eating. In addition, you can create your own taste and consistency.

For the preparation of mayonnaise, use only fresh products. To get a good sauce, choose the ingredients of high quality.

You will need:

Preparation:

First, separate the yolk from the protein. Watch for quality so that no foreign matter enters. Whisk the yolks, add mustard, pepper and salt. Mix thoroughly with a whisk. Rotational movements of the corolla must always be made in one direction. Continuing to stir, add 1 drop of olive oil. After the oil remains approximately 2/3, you can pour it with a thin trickle. The basic rule during the preparation of mayonnaise is to do all the activities slowly. Continue to stir until all oil has been poured in, and the mixture will not turn into a homogeneous mass, freely lagging behind the walls of the dishes. After that, we add in the sauce 2 tablespoons of wine vinegar, with a strength of not more than 3%. The resulting mass should become more liquid and white. Sometimes a small amount of water is added to the mayonnaise. The resulting product is stored in a refrigerator in a well sealed container and no more than 3 days.