Five Components to Avoid in Store-Bought Mayonnaise: Be Careful! 0 14

Trans Fats

Trans fats are a major source of "bad" cholesterol, an excess of which can lead to cardiovascular diseases (CVD). CVD remains the leading cause of premature death worldwide. The World Health Organization (WHO) states that there is no safe level of trans fat consumption, just like alcohol.

Only refined oils are permissible in mayonnaise. However, even they can contain small amounts of trans fats. Mayonnaise with "partially hydrogenated," "hardened," and "modified" fats should definitely be avoided — these names conceal trans fats.

Additive E385 (EDTA)

The food additive E385 is a salt of ethylenediaminetetraacetic acid, used in mayonnaise as an antioxidant. It helps preserve the freshness of egg whites. E385 contains iron ions that prevent the rapid oxidation of proteins.

This additive is permitted for use, but there are restrictions on its application in several countries. The maximum allowable dose is 2.5 g per kilogram of body weight; however, exceeding this norm can lead to toxic effects. It can take a long time to be eliminated from the liver, which can cause diseases of this organ. Combined with other liver stressors during festive periods (fats from mayonnaise, alcohol), the consequences can be serious.

Parents should be particularly cautious with this additive, as it removes metals such as iron and zinc from the body, which can be especially dangerous for children and lead to developmental delays. In small doses, this additive will not cause harm, but it is better to avoid it.

Monosodium Glutamate

In the food industry, monosodium glutamate is designated as additive E621. Although its safety has been confirmed in various studies, its consumption is not recommended, as it is a flavor enhancer that distorts our perception of food.

Monosodium glutamate gives products an umami flavor — something between salty and sweet. This taste is particularly appealing to humans, and children are especially sensitive to it.

Monosodium glutamate in the composition can create a desire to eat the product more frequently, which can lead to addiction. As a result, we start consuming mayonnaise with various dishes: dumplings, sandwiches, soups. Some people do just that. This does not benefit the body, so it is better to refuse monosodium glutamate in mayonnaise.

Sugar

Another problem with modern nutrition, alongside trans fats, is the excess sugar in products. A healthy adult should consume no more than 25 g of sugar per day (which is 5–6 teaspoons). However, we often exceed this norm by consuming products that we are not even aware contain sugar.

This applies to various sauces, such as industrial salad dressings, ketchup, and mayonnaise. Not all mayonnaises contain sugar, but unscrupulous manufacturers often add it to enhance flavor and extend shelf life. We recommend avoiding mayonnaise with sugar to prevent adding unnecessary sugar to your diet. There will be enough of it from New Year's desserts and carbonated drinks.

Starch

The presence of starch is one of the reasons why you should not purchase low-calorie and lean mayonnaise. In such products, it is more challenging to ensure the stability of the emulsion, so external stabilizers, most often starch, are added. If you want to check for the presence of starch in the sauce (sometimes it is not indicated), drop a couple of drops of iodine into a spoonful of mayonnaise. If the color changes from brown to purple, it means there is starch in the mayonnaise.

The best mayonnaise is the one with the shortest ingredient list. Ideally, if you make it at home yourself, but even if you choose a store-bought option, make sure it contains only oil, mustard, vinegar, and salt, as well as egg yolks or at most egg powder. Such mayonnaise will definitely not cause harm and will allow you to enjoy festive salads without negative consequences.