The harm of mayonnaise, which everyone should know about!

The damage of mayonnaise has long been known to experts onhealthy nutrition. Here's what they say about it: "When creating a dressing for a salad, you do not need to use this sauce. Quite the contrary, we can say that for a good housewife the addition 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?

Knowingly in the public catering so much popularityenjoys mayonnaise, 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-calledtrans 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 the same myth as light vegetable oil. It is this product that is most harmful to the body, since, in order to achieve "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 achieved 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 benefits and harm of which remain a mystery to the buyer.

Followers of his figure women have long understoodall the harm of mayonnaise and just deleted it from your diet, replacing it with more delicious and natural in its composition sauces. But what to advise those lovers who, even realizing all the harm of mayonnaise, continue to use it in fairly large quantities? And in such a situation there is a way out. You can make 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 abandon 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 the wholedamage to mayonnaise, manufactured in an industrial way, 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 they use mayonnaise, it is only made with their own hands.

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