The harm of mayonnaise, which everyone should know about!

The damage of mayonnaise has long been known to experts on healthy nutrition. Here's what they say about it: "When creating a dressing for a salad, it's not at all necessary to use this sauce. Quite the contrary, we can say that for a good housewife, adding to the dishes of mayonnaise is considered nonsense. " And in fact, no matter what dish is added this sauce, it, due to its bright saturated taste, often reinforced by artificial means, almost completely covers the taste of the main products. So why not come up with a more useful refueling, created on the basis of natural ingredients and having a lower calorie content?

It's not for nothing that mayonnaise is so popular in public catering, the benefits and harm are visible to the naked eye. Of course, it is very convenient for local chefs to hide the taste of not very high-quality dishes under a thick layer of this sauce, but how it is reflected on the waists of frequent visitors of these establishments is known all over the world. Why is this happening? For this, it is necessary to consider the composition of modern mayonnaise.

Quite often, it includes so-called trans-fats. Simply put, this is a modified vegetable oil, the molecules of which are not digested in the human body, but settle on the walls of the vessels, in the liver, pancreas and, of course, at the waist. It should be noted that the greatest number of such fats is contained in the so-called light forms of mayonnaise. For experts such a definition is generally incomprehensible, they consider light mayonnaise to be as mythical as light vegetable oil. It is this product that is most harmful to the body, since, in order to achieve the "lightness" of the egg, it is replaced with egg powder, and the oil is diluted with water. Of course, such a composition is rather difficult to bring to a homogeneous state. This is done by diluting the mass with powerful stabilizing and emulsifying agents. Add here more taste enhancers, artificially created, adversely affecting the microflora of the stomach and addictive, preservatives that also have harmful effects on the body, and other no less attractive additives for the manufacturer. They allow you to get the mayonnaise ideal for taste, appearance and consistency, the benefit and harm of which remain a mystery to the buyer.

Women who follow their figure for a long time have understood all harm of mayonnaise and have simply deleted it from the ration, having replaced on more tasty and natural on the structure sauces. But what to advise those lovers who, even realizing all the harm of mayonnaise, continue to use it in quite large quantities? And in this situation there is a way out. You can make a homemade mayonnaise. The use of mayonnaise in this case will consist in the use of natural high-quality products with a minimum of preservatives and cholesterol. It will be a real compromise for those who find it difficult to give up the usual taste of their favorite dishes, dressed with this sauce, and the harm of mayonnaise in this case will be manifested only in its high caloric value.

The French, true gourmets, have long understood all the harm of industrial mayonnaise, and never use it as a dressing in their dishes. In France, strangely enough, this kind of sauce is used quite rarely. Often, clever Frenchmen use more complex, natural and aromatic sauces, made on tomato and broth basis, and making the taste of the dish more saturated. Well, if you use mayonnaise, it's only made with your own hands.

Do not forget that the main part of mayonnaise, even the real one, is fats, and always try to show a sense of proportion, because the daily norm of fats in the human body should not be more than one-fourth of the total amount of carbohydrates.