Secrets of the Superhuman Food Pyramid: Pros and Cons of Mayonnaise

Mayonnaise is undoubtedly one of the most loved condiments out there. Its characteristic creamy yet slightly sour taste makes it an ideal base for dressings, dips and sauces, as well as a flavor enhancer for sandwiches and salads. This is the reason practically every American kitchen won’t do without this condiment. Though this is the case, reasonable consumption of mayonnaise is still advised for a variety of considerations.

Read further and discover more about the pros and cons of mayonnaise and why the Superhuman Food Pyramid recommends moderate use of this source of dietary fats.

Mayonnaise’s Benefits:

Mayonnaise is mostly fat, with homemade versions containing up to 85% fat, and commercially produced mayonnaise having about 70% to 80% fat. Though this is the case, most of the fat in this condiment is unsaturated, the so-called good fat, because the edible oils used come from plant sources.

Mayonnaise has been identified as one of the potent sources of vitamin E as well. This comes as no surprise as eggs and edible oils from plant sources, the two main ingredients, are both rich in this antioxidant vitamin. And because of the antioxidant profile of this condiment, eating it might just help decrease the risk of succumbing to stroke, according to a study conducted on post-menopausal women.

And because mayonnaise has a high fat content, eating it then aids in nutrient absorption. Bear in mind that vitamins A, D, E and K are all fat-soluble, meaning, these nutrients need fat for them to be dissolved and subsequently be made bio-available. Eating mayonnaise in moderation then ensures that the fat-soluble nutrients you take in daily through your diet do not get wasted and instead be absorbed efficiently by your body.

Mayonnaise’s Risks:

Mayonnaise is notorious for its high fat content. The typical commercially produced versions of this condiment, for instance, has about 70% to 80% of fat. It doesn’t help that the most common edible oil used is soybean oil as well, which has most likely been extracted from genetically modified soy beans.

The typical mayonnaise is considered a calorically-dense food, with every tablespoon containing approximately 100 calories. Commercially produced versions of this condiment have considerably high sodium content, too, with every tablespoon having as much as 80 milligrams. In practical terms, putting two tablespoons of mayonnaise into your usual turkey sandwich easily doubles its calorie, sodium, and fat contents.

Mayonnaise’s Practical Uses:

Homemade mayonnaise will always be superior in terms of quality, taste, and nutrition. For one, you’d get to select healthier edible oils. For another, you’d get to avoid food preservatives and chemical additives that are typically present in commercially produced versions. Furthermore, making your own mayonnaise guarantees fresh condiment every time.

You can choose the type of oil to use, though olive oil is by far the most popular in home recipes. You can experiment with macadamia nut oil, too. It would be best if you can source free range eggs as well. In a glass bowl, whisk two egg yolks using a hand blender. Slowly add three-fourths to a cup of your choice of edible oil while whisking constantly until the mixture thickens. Season with freshly squeezed lemon juice, salt, and freshly ground black pepper and blend until thoroughly thick. Store in an airtight glass jar and place in the refrigerator. This homemade mayonnaise should last a week.

In the next post, I’ll tell you the pros and cons of organic peanut butter and why the Superhuman Food Pyramid recommends moderate use of this dietary source of fats.

In the meantime, if you care to jump ahead, here is a complete listing of the dietary sources of fats on the Superhuman Food Pyramid:




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