Mayonnaise: health benefits and harms

While some doctors warn people against excessive use of mayonnaise, sales statistics in trade invariably over the years indicate that this product is one of the most popular and beloved, especially on holidays. Although this is not a basic food product, its function includes an important property - to improve the palatability of many dishes. Therefore, mayonnaise is necessarily included in the recipes of salads, first, second and snack dishes.

The history of mayonnaise

Linguists tried to determine the history of the word itself, which denotes a delicious and popular sauce, but, to their surprise, found that the word of French origin is absent in this language. Mayonnais is close in composition, that is, yolk, and therefore this harmony was taken as the basis in the name.

But there is a more romantic version. There is a Spanish Menorc in the Balearic Islands, and it was in its capital city of Mahon that historical events took place, thanks to which the world learned about mayonnaise. The city was in the possession of the Duke of Richelieu, but the eternal enemies of the French, the British, also wanted power over these areas. Therefore, in 1758, the British besieged the city. In the end, the inhabitants had almost no food left - only eggs and a large amount of olive oil were rescued, but everyone, especially senior officers, was fed up with a constant diet of omelettes and scrambled eggs. A food protest was brewing, and the cook had to resolve the situation, as the duke of Richelieu, who was hard to kill, ordered him to come up with a tasty dish from the two main disgusting ingredients. Well, a worthy solution was found: olive oil, spices, salt and lemons were added to the magnificent beaten eggs. This, according to legend, was the prototype of the sauce popular in our days. And they named it in honor of the place where it was created, and there it is called Maon sauce.

And there are scientists who claim that this food product arose long before the feud between the British and French, as the word "mayonnaise" is very similar to a word like aioli. It refers to a sauce in which garlic mixed with olive oil is present.

Views

Of course, you can make mayonnaise yourself using the necessary ingredients. But many prefer a purchased product. Especially famous are those manufacturers who comply with the proportions required by GOST and take high-quality products for cooking. Due to the fact that there are developed state recipe standards, mayonnaise was able to stay as a sales leader among other sauces.

There are countless kinds of mayonnaise. But each must contain eggs or a powder of them, sunflower or other oil, salt and sugar, water, dry mustard and milk. And if before the only preservative was added to mayonnaise - alcohol vinegar, now there are other ways to save the product for a long time. At one time, the presence of chemical additives was not even particularly controlled in Russia, but over time the rules were tightened, and the status of a quality product was returned to mayonnaise.

There is a division of the sauce into classes depending on the presence of a fraction of fat in the composition.

1. High calorie. In it, the mass fraction of fat is increased (more than 55%), and water does not exceed 35%. It is considered the most delicious.
2. Average calorie content.The percentage of fat from 40 to 55%, water from 30 to 50%.
3. Low in calories, where fat is less than 40% and water does not exceed 50%. Such a product is recommended to those people who follow the figure, if they can not completely abandon mayonnaise.

After the state decided to return the category of high-quality product to mayonnaise, it is believed that it can only be truly real mayonnaise when more than 15% of fat is present in it and the presence of egg powder is not less than 1%. Otherwise, it is just a mayonnaise sauce of poor quality, and if the label says that the fat is less than 10%, then this is just a cream on vegetable oils.

Composition and calorie content

The traditional components of mayonnaise are egg yolk, vegetable oil, various additives, spices and spices, which significantly increase and emphasize the advantages of the sauce. All of these natural ingredients make the product healthy and healthy for people.

Various vitamins

1. Retinol enhances immunity, avoids many inflammatory processes, helps the skin look good, delays the aging process, heals wounds and positively affects sexual function, improves vision, is a preventative against atherosclerosis.
2. Vitamin D is an essential component for calcium-phosphorus metabolism.
3. Niacin, better known as vitamin PP, is necessary for hematopoiesis, stimulates the secretory function of the pancreas, and prevents the development of dermatitis. This vitamin is necessary in carbohydrate metabolism, with its help the motility of the stomach is enhanced, as a result of which there is no delay in the evacuation of food mass from it.
4. Vitamin B is indispensable for the production of hydrochloric acid, absorption of proteins and fats, participates in blood processes, facilitates the absorption of oxygen by tissues, gives the body energy, vitality, improves the functioning of the nervous system, eliminating the symptoms of anxiety conditions.
5. Ascorbic acid is an indispensable tool in strengthening the immune system, can quickly restore tissue and cares for gum health, it also monitors the normal functioning of the adrenal glands, the formation of collagen and the production of anti-stress hormones.
6. Vitamin K: they learned about it not so long ago, but they already managed to determine that thanks to it, prothrombin is formed in the liver, which is actively involved in blood coagulation processes. If the body lacks this vitamin, hemorrhagic diathesis may occur.

Squirrels
In the body, they perform various important functions. After they turn into simpler components, they begin to release the energy that the body needs for many needs. Hormones, antibodies are partially made up of protein. It should be noted that enzymes - biological catalysts - cannot work productively without protein, since it is used for their synthesis. But they also play the role of defenders, as skin, nails, hair - it all consists of building protein.

Amino acids
They have an antiviral effect, help in the processing of fats, and prevent them from being deposited in the liver and on the walls of arteries. These substances stabilize blood sugar and have a positive effect during heavy loads.

Fats
This is primarily an indispensable source of energy. They also increase immunity, contribute to the prevention of intestinal disorders, increase resistance to colds, are necessary for cell renewal.

Macro and microelements

1. Iron. Without it, hemoglobin formation and oxygen transport by blood cells are impossible, it supports immunity, energy balance.
2. Phosphorus. Its important role is that it is this element that is the main component of bone tissue.
3. Potassium. It removes fluid from the body, without its presence, muscle contractions and conduction of nerve impulses, a balanced balance of blood and tissue fluid are impossible.
4. Magnesium. It can reduce pressure, takes part in phosphorus metabolism.
5. Calcium. It is difficult to imagine bone tissue without this element: their mechanical strength would probably be absent.
6. Sodium. Its functions are participation in water metabolism and a variety of biochemical reactions.

Important: Mayonnaise has an average of 627 calories.

What is useful mayonnaise

For women

There are proteins in mayonnaise, and their important function is participation in regulatory mechanisms that are responsible for the work of endocrine organs. During menopause due to the presence of magnesium, mayonnaise is useful in that it removes the manifestations of unpleasant sensations. If the female body does not have the necessary amount of fat, which is in mayonnaise, it may break the menstrual cycle and make conception impossible, and the presence of vitamin D in the product prevents the appearance of cancer.

For men

Mayonnaise has a trace element such as phosphorus. When studying this element, it was revealed that it positively affects libido, takes part in metabolic processes, which include the formation of nucleoproteins: they are responsible for the reproduction of offspring.

When breastfeeding

If the child reacts normally, he has no allergic manifestations, in small quantities the product can be consumed.

During pregnancy

Even if pregnancy proceeds without side effects, still doctors do not stop reminding that a woman needs to be careful about her diet.

The main thing in this period is not to harm the health of the developing fetus. Mayonnaise is not one of the products that can be harmful. In addition, it contains amino acids that can provide detoxification processes: they help in cases of toxicosis in pregnant women, improving immunity. And the presence of fat helps the embryo to develop normally.

Calcium is present in mayonnaise, and if it is lacking, severe toxicosis is manifested.

What is harmful mayonnaise

1. For women. It can increase weight with frequent use, which many ladies are so afraid of.
2. For men. Due to the synthetic analogue of the egg - the powder - it cannot be completely absorbed, settling in the body in the form of plaques, sometimes localized in the inguinal vein.
3. For children. Due to thickeners and flavorings, this product is forbidden to be given to children: some components of the product slow down growth and cause fatigue and inattention during classes.

Is it possible to eat mayonnaise while losing weight

A recognized high-calorie product can sometimes not be refused by those who decided to lose weight. In this case, you just need to choose the type of product for food in which the calories do not exceed 600, but it is better to focus on low-calorie - 150 kcal. It is important to reduce its consumption.

Mayonnaise in medicine

Many serious diseases dictate their dietary rules. Highly nutritious mayonnaise can not always be consumed if the patient has any disease, but in some cases it will not bring harm in small amounts.

With diabetes

If you use mayonnaise with natural ingredients for diabetes, then nothing dangerous will happen. But if there is starch in the composition, this is dangerous, since it helps to increase sugar levels. Often, such patients are obese, and a high amount of fat in the product can add extra pounds.

It's important to know: glycemic index of mayonnaise - 60 units.

With pancreatitis

In order for the treatment of the disease to be more effective, a special diet helps, and first of all, it is necessary to drastically reduce the consumption of fatty foods, since the enzyme composition of the pancreas is involved in the breakdown of fats. An excess of fatty foods is manifested by nausea and vomiting, severe pain and upset stool. Another ban on the use of mayonnaise is that the composition of industrial sauce includes acid - citric or acetic. Any of them, once in the stomach, can irritate its mucous membrane.Therefore, the process of juice removal begins, and then pancreatic enzymes are produced, which provokes a surge in the inflammatory process.

With gastritis

With gastritis, improper nutrition immediately causes pain and discomfort, which is why they created a number of strict diets in which there is no place for mayonnaise. It is allowed to use the sauce that is made at home, but if the acidity is increased or the patient is currently experiencing an exacerbation, it is better to abandon such a product.

For constipation

With constipation, synthetic products can harm the digestive system, since it is very difficult for her to digest modified oils - the body is overloaded and weakens even more.

With gout

With gout, it is better to limit the consumption of mayonnaise to a minimum. The fact is that all foods rich in fats are dangerous with this disease. Fans of this product can only eat homemade sauce, where there is yolk, vegetable oil and vinegar, but in small portions and only fresh.

With colitis

With colitis, fatty and smoked foods are most often the culprits of its occurrence. Therefore, another portion of fatty sauce with the addition of acid and mustard will cause irritation of the intestine, fermentation in it, impaired stool and another attack of pain.

Mayonnaise in cosmetology

Due to the presence of many natural beneficial components, mayonnaise is actively used in cosmetology. The presence of vitamins and amino acids allows you to play an important role in the formation of collagen and elastin.

Hair masks

To prevent brittle and dry hair, you should use this method of therapy, which uses mayonnaise. After all, he perfectly nourishes and restores hair. In whipped sauce, you can add honey diluted in a water bath (a very small amount) or a little cocoa, mix. Apply to hair while massaging the skin. Wrap the head with cellophane, and on top it is advisable to wear a warm scarf. Leave for an hour, then rinse the sauce thoroughly. It is advisable to repeat the procedure several times at intervals of two weeks.

You can use the same recipe only for the ends of the hair, then the procedure is done more often - once a week, but at the same time the hair is wrapped in a warm towel.

Face masks

To maintain skin elasticity, take mayonnaise, 50 g of parsley and dill, which are crushed in a blender, and then add the sauce and beat for a short time. Let the mass stand for about 15 minutes, and then it must be applied to the face and left for 10 minutes. Rinse and moisturize the skin with cream.

If the skin is oily, you can make a scrub from mayonnaise. To do this, a solution is made of three tablespoons of sauce mixed with a teaspoon of salt, which is applied to the face with a tampon for a minute. Then you should wash it with slightly warm water.

Harm and contraindications

First of all, in large quantities, this sauce can harm the gastrointestinal tract, even if it is made at home. It is not recommended to purchase the product whose label indicates that the composition does not contain natural vegetable oil, but contains trans fats. The difference is that vegetable oil is absorbed quickly and easily in the human body. It saturates the body with useful substances, and then is excreted without problems.

Another picture appears when trans fats are contained in mayonnaise. There is a lot of harm from them, since they are not able to split, and besides, they gradually accumulate, settling on the vessels, in the kidneys, liver and stomach. As a result, health problems begin, atherosclerosis, coronary heart disease occur, excess weight accumulates, leading to obesity.

In order to achieve longer shelf life of the product, various preservatives are added to mayonnaise. They do not linger in the body due to the fact that they cannot decompose in the stomach. As a result, they enter the cells, destroying living organisms necessary for human life.

All kinds of dangerous additives E have long been classified as particularly harmful to health.It happens that their presence is not always displayed on the package, but there is assurance that the contents have a natural composition. But professionals offer ways to help identify the presence of harmful components. True, for this you will have to buy packaging. If the mayonnaise really consists of natural raw materials, it can quickly deteriorate and after a week will become worthless.

It will tell you about the presence of a large number of preservatives. If it is indicated that mayonnaise is still suitable for food after a few months, then the content is far from natural ingredients.

Many emulsifiers perform the function of creating uniformity of sauce. Mayonnaise really looks beautiful thanks to its mouth-watering attractive structure. However, instead of egg lecithin there is a soya supplement there, although it’s slightly different in quality and there will be no harm from it. Unless, of course, this is genetically modified soy, because scientists have not been able to fully determine what effect it has on the body. Often this uniformity is obtained due to the presence of synthetic emulsifiers.

Taste enhancers, although they increase the taste, but the pleasure from them is short-lived: the stomach and then the intestines will soon begin to suffer.

Elderly people and those who lead a sedentary lifestyle, it is not recommended to include mayonnaise with a high concentration of fats in the diet, since the daily requirement of these substances that does not harm is determined for them - from 70 to 120 g.

Currently, this gourmet French sauce is different from the once invented. But he did not lose his calorie content. It is impossible to get rid of the amount of fats present in mayonnaise: do not remove the necessary components saturated with fats! Nevertheless, in production they do not cease to struggle with this fact, but still mayonnaise is still ranked among products that differ in calorie content.

The product is contraindicated for people:

• with gastrointestinal diseases;
• with obesity;
• not recommended for children under 2-3 years old.

How to make mayonnaise at home

The difference between home and industrial sauce is immediately felt. Who recognizes only at home made mayonnaise, believes that it is more expensive, but the taste is worth it. There are various recipes made by famous chefs.

Egg-free cooking

Despite the standard recipe, making yolk-free delicious sauce is perfectly acceptable. To do this, you must first mix 300 g of vegetable oil (it is advisable to use extra virgin olive oil) and 150 g of milk (it must necessarily be at room temperature). To taste, salt and a tablespoon without a mustard slide without a bitter aftertaste are added. Beat the whole mixture thoroughly. A lush, gentle emulsion should be obtained. After 3 tablespoons of lemon juice, preferably freshly squeezed, are added to it, beat to a state of density. It turns out 500 g of tasty and healthy seasoning for various dishes.

With chicken eggs

Better to take only the yolk. It is carefully separated from the protein and triturated with salt, sugar and two teaspoons of mustard. Then 250 g of vegetable oil is added in small portions. When the mass is sufficiently whipped and has a uniform consistency, a teaspoon of vinegar is added, everything is whipped again. The sauce is ready.

With quail eggs

It is believed that thanks to these dietary and delicious eggs, a more healthy product is obtained. 5–6 eggs are needed per 100 g of vegetable oil. First, beat eggs with a blender, gradually add a teaspoon of mustard, as well as salt and pepper. Beating will take no longer than a minute, but at high speed. Then the oil is added in small portions in the process, observing the following rules: first, a teaspoon, at the end of the process in the dining room, and finally, two tablespoons.It remains only to add one and a half or two teaspoons of lemon juice and mix gently.

In a blender

Thanks to kitchen appliances, you can create your own version of mayonnaise using various herbs. In advance, you need to prepare spinach, basil, green onion arrows, parsley and dill, a clove of garlic. Wash, dry and finely grind. In the blender's container, lower all the greens, add the egg and half a teaspoon of mustard, salt and sugar. All components are beaten to a homogeneous mass. After receiving a positive result, lemon juice is added and whipped for several minutes.

It is advisable to store homemade mayonnaise in a glass jar, only in a cold place. After 3-4 days, it becomes unfit for food.

Sometimes homemade mayonnaise is liquid. This occurs most often due to the fact that he did not have enough time to stand up. After a while, excess oil rises and should be drained. You can add a little flour and soda (at the very tip of the knife), and then beat again for several minutes. When he stands in the refrigerator, he will get the right consistency.

How can you replace mayonnaise in salads

If there is a desire to fill the salad with something else, you can use yogurt, only it should be savory, and to improve the taste, vinegar or lemon juice, various spices and spices are added to it. A good substitute is sour cream seasoned with salt, pepper or other spices.

How to choose mayonnaise

Before you send mayonnaise to the basket, you should familiarize yourself with the information on the label. If there is no information about the presence of eggs and vegetable oil, it is better to return it to the shelf.

1. Egg ingredient, at least in 1% quantity, must be required. And vegetable oil is also obliged to be present, and it is permissible to have sunflower or corn, olive or mustard. And it must be refined and deodorized.
2. Quality is the sauce, the consistency of which is uniform, without various grains. Liquid should not appear on the surface. If it is too thick, most likely there is a lot of starch or milk powder. If liquid - excess water.
3. The color may be white or creamy yellow. But if the color is too saturated yellow, this indicates the presence of dyes in large quantities.
4. It should not be on the surface of voids and bubbles. Grains can talk about improper storage or a malfunction in the process. Fat content can be judged by learning about the percentage of vegetable oil.

Interesting Facts

1. They learned about mayonnaise in the USSR thanks to A. Mikoyan. In the 30s of the twentieth century, he, in the rank of Commissar of the food industry, visited America and became interested in unusual seasoning. Residents of the country liked it.
2. Peoples use the sauce in different ways. For example, French gourmets prepare a special soup with snails, seasoned with mayonnaise, and the Dutch dipped crispy potatoes in the sauce.

Photo of mayonnaise