So, what is hidden under the mysterious bright label with the inscription "mayonnaise"? The first and main ingredient is the egg yolk. It is also mixed with mustard, vegetable oil, a drop of citric acid and a little bit of vinegar for taste. This should be the composition of classical mayonnaise. However, it should - does not mean that he really is. In reality, however, anyone who wishes to study the composition of mayonnaise more accurately will find a number of interesting and not too pleasant surprises.
The first ingredient, the presence of which was not provided for in old recipes, is fat. It is very important here to feel the difference between him and simple vegetable oil, which, on the contrary, has a rejuvenating effect on the human body and contains a lot of vitamins. But this fat, or, to be more precise, trans fat - a bird we do not know, in truth, it is not found in nature, so our poor organism can not process it. Otherwise, his name is also high-quality vegetable fat, but it is unlikely that anything will change with such a sonorous and beautiful name, so when you see such an inscription in your product, run from it where your eyes look. Because the stomach can not split and process these very trans fats, they naturally remain in the body and accumulate on the innocent liver, the walls of the vessels, including your waist. The most surprising is that in a large number of trans fats are found in light dietary mayonnaise, so that by using this product regularly, you run the risk of achieving exactly the opposite effect and get an appendage of ischemic heart disease or atherosclerosis.
However, even on the condition that your producer is a crystal-honest person who prefers to ennoble your products only with high-quality fats of vegetable origin, you will not feel any much easier, because, despite everything, the percentage of their content in mayonnaise is incredibly high, and your waistline everything will also suffer because of your gastronomic delights.
In addition, trans fats are still far from the last harmful component in the composition of mayonnaise. In second place after him boldly acts emulsifier. Actually, in itself, he does not represent any danger of himself, his function is to bring the product to a homogeneous consistency. Just recently, under the Soviet Union, the word emulsifier did not cause such horror, because its function was performed by egg lecithin. But to date his position has been firmly taken by soy lecithin, and soy, as is known, is a product that has not yet been fully unraveled; too often began to use soybean genetically modified, which in our time is generally considered unsafe for the human body.
The third component, which causes violent indignation of consumers, is an enhancer of taste. It certainly has pronounced harmful properties; Not only that, like trans-fat, it was also obtained by chemical reactions, so it also has the property of causing addiction and even a certain kind of dependence, the study of which in our days is very seriously engaged in scientists. Actually, it's not wise to use a taste enhancer in a quality product, because its function is clearly spelled out in the name - it should aggravate the taste of the original product, but you will agree that this may not be true for mayonnaise.
Top-four of the most harmful components in our favorite mayonnaise is closed by all the long-established and familiar preservatives. Of course, the manufacturer can also be understood, because without these additives it will not be possible to provide the product with such a long shelf life, and it can not be guaranteed that any malicious fungi and microorganisms will not get into it on the way. However, to jeopardize the health of the consumer for his own benefit is also not too beautiful. But as preservatives, as a rule, so disliked by us substances under the letter E. It is possible, of course, slightly consoled by the fact that some of these substances decompose as a result of the unbearable work of our stomach, but everything else continues to travel through our body, not bringing him nothing good.
And, of course, it's inappropriate to even mention that some mayonnaise producers can add starch, pectin, and other rubbish to their offspring. The presence in the product of starch and does indicate its poor quality and very serious deviation from the formulation, and therefore the properties of mayonnaise only acquire a harmful character. However, these are still flowers in comparison with the harm that the aforementioned additives can cause to your precious organism.
Many who have read such unflattering reviews about their favorite sauce now, can have quite an understandable desire to finish it once and for all. It is unlikely that this is a way out of the situation, and it is completely vain to oppose mayonnaise so vigorously. A quality and soulful cooked sauce will not do you any harm. And to all who can doubt in our words we suggest to conduct some test of your favorite product. If the shelf life of a sauce of this sauce can be more than a few months - then the uncle, who is so optimistic about jumping in a sauce advertisement and swearing that there are only eggs, mustard and butter in the product, actually deceives you.