Eggs, vinegar and oil, or other vegetable fat – this is the main ingredient of mayonnaise , whether homemade or bought. What then could it turn it into harmful food ? The danger in this case comes not from ingredients but from the relationship between them.
It is calculated that at least 80% of the mayonnaise content is falling on the fat in its composition. Even if the purest and the best vegetable fat is been used, this is a very high proportion of what quantity of mayonnaise we usually eat. 80% of it is pure fat, most of which are saturated and trans fats , and cholesterol . What’s more, the calculation shows that 100 g of mayonnaise contains roughly 700 kcal, coming from fat only . This means that a tablespoon of mayonnaise carries almost 100 kcal. It is difficult to imagine another such soaked sauce or flavor.
Therefore even the minimal quantities of mayonnaise when it is been consumed can become a source not only of excess calories and fat, but also of other potentially dangerous substances. The fact is that preservatives, colorings or thickeners are also often included in the industrial production of mayonnaise, which could also pose a health risk.
The main risk that excessive consumption of mayonnaise is associated with damage to the cardiovascular system . The high cholesterol, saturated and trans fatty acids is a serious predisposing factor for the development of atherosclerosis and the consequent consequences – high blood pressure, diabetes, heart attack, and so on. It is estimated that regular consumption of products rich in this type of fat may increase the long-term risk to the heart and vesselsby about 20%. Even a small amount of regularly consumed mayonnaise can be dangerous to health. It is reminded that its danger comes not from the content but from the proportion of ingredients. With a small amount of mayonnaise, we can take a lot more dangerous fat than with the same amount of other lipid-rich foods.
However, the fact is that mayonnaise also contains health-friendly substances . Although a small amount of the overall background, vitamin E, vitamin K, potassium, omega-3 and omega-6 fatty acids are present in mayonnaise.
These nutrients come mainly from eggs , which must be fresh. However, in order to obtain a sufficient amount of these undoubtedly useful products, a large amount of mayonnaise should be consumed, which would be much more damaging to the damage than the benefits. Against the backdrop of the analysis of its composition, healthy eating experts define mayonnaise more as harmful than as a tasty or useful food.
