mayonnaise

[Guest guest]

Chris,

Thanks for sharing. I'm with you on hates store bought mayo

cept Hellman's. I have made my own for years. One that

taste's great on potatoe salad is called green mayo. Make it

as usual then add about 3/4 cup chopped green onions. GOOD.

Sandi

> Chris (list mom) who hates the flavor of ALL store bought mayo except

> for Hellman's a.k.a. Best Foods

>

> Bee A Romantic Bunny

> Rose Otto Ester Baskets

> http://www.alittleolfactory.com

>

>

>

> How To Make Rose Petal Jam - Step By Step Instructions

> http://www.av-at.com/stuff/rosejam.html

>

>

[Guest guest]

I just joined this group and don't know much about it...but I had a

question maybe one of you can help with. I am trying to change our

diet to help my husband with his OArthritis. I read where mayo

because of the eggs/oil is bad for him. He really likes miracle whip

and lots of it. Is there a similar healthy alternative for him?

 

Thanks!

Dawn

[Guest guest]

In a message dated 6/18/02 5:04:44 PM Eastern Daylight Time,

dawn.flerchinger writes:

 

<< I am trying to change our

diet to help my husband with his OArthritis. I read where mayo

because of the eggs/oil is bad for him. He really likes miracle whip

and lots of it. Is there a similar healthy alternative for him? >>

 

Dawn,

I use Spectrum Organic mayo. The taste isn't the greatest but it is

acceptable. It is made with organic soybean oil and organic eggs. It

doesn't have any chemicals or unhealthy additives

A better tasting mayo is the Spectrum Light. I stopped using it because

it was not organic.

I have not read that eggs/oil is bad of Osteo-arthitis. Any links online

that you can refer me too. Thanks.

 

Jean

[Guest guest]

Hi Jean;

 

Soy is best for a bit of flavour only; or at least you should increase

antioxidants such as undenatured whey if you use soy mayo.

 

The reason is that soy oil rates a high 608 compared to canola's 545 on the

peroxidation (rancidity) scale; olive is a 363. Lower

is better. This illustrates the relative amounts of free radicals that can be

produced from the particular different oils in the

product. Saturated oils are very low; 32 for virgin coconut oil, 142 for

butter, 178 for beef tallow, and 211 for shortening.

 

It's been proven that diseases such as FM, CFS, IBD, arthritis, Alzheimer's and

atherosclerosis for example have a large

unquenched free radical component, and are called " lipid peroxidation diseases " .

Higher numbers are significant to the added

burden to your overworked antioxidation system and added potential to contribute

to disease symptoms.

 

As an example, analysis of atherosclerotic plaque shows that most of it is

unsaturated oils that you can only get from the diet. It

oxidizes the LDL cholesterol that's transporting it to make it sticky. The

sticky plaques are a source of free radicals themselves

as long as they're there. Saturated oils don't oxidize much and can't contribute

to that problem. Long-lived mammals fed

polyunsaturated oils don't live as long as animals fed saturated oils,

particularly medium-chain coconut oil which resulted in the

longest-lived.

 

Undenatured whey is used for glutathione production. This quenches free radicals

in the blood, cells, and brain, and also

regenerates the other antioxidants. More clinical information or the various

autoimmunes, arthritis etc and their relationship to

low glutathione can be found on:

http://members.shaw.ca/widwest/medline_links.html

 

best regards,

 

Duncan Crow

 

P.S. I am a health writer and wholistic therapist in Canada. I use a variety of

tools in my practice, including electricity, colloidal

silver and ozone, but most of the work is done with nutritional and

detoxification programs.

 

> Re: mayonnaise

>

> In a message dated 6/18/02 5:04:44 PM Eastern Daylight Time,

> dawn.flerchinger writes:

>

> << I am trying to change our

> diet to help my husband with his OArthritis. I read where mayo

> because of the eggs/oil is bad for him. He really likes miracle whip

> and lots of it. Is there a similar healthy alternative for him? >>

>

> Dawn,

> I use Spectrum Organic mayo. The taste isn't the greatest but it is

> acceptable. It is made with organic soybean oil and organic eggs. It

> doesn't have any chemicals or unhealthy additives

> A better tasting mayo is the Spectrum Light. I stopped using it because

> it was not organic.

> I have not read that eggs/oil is bad of Osteo-arthitis. Any links online

> that you can refer me too. Thanks.

>

> Jean

[Guest guest]

Hi Jean,

 

Thanks for the information on the Spectrum Mayo. I did too find a recipe

for homemade mayo that I might try...and also try something using the

non-fat yogurt.

 

I had read in The Arthritis Diet book by Dr. Scala to stay away from egg

yolks and certain oils. Specifically corn and vegetable oils. He

recommended using canola oil based mayo~the only one I've found is

vegennaise, but we haven't tried it yet.

 

Cutting down on oil and egg yolk is probably a good idea for the waist line

too!!

 

Thanks again for the information.

Hope you have a great day!

Dawn

 

At 02:03 AM 06/23/2002, you wrote:

>In a message dated 6/18/02 5:04:44 PM Eastern Daylight Time,

>dawn.flerchinger writes:

>

><< I am trying to change our

>diet to help my husband with his OArthritis. I read where mayo

>because of the eggs/oil is bad for him. He really likes miracle whip

>and lots of it. Is there a similar healthy alternative for him? >>

>

>Dawn,

> I use Spectrum Organic mayo. The taste isn't the greatest but it is

>acceptable. It is made with organic soybean oil and organic eggs. It

>doesn't have any chemicals or unhealthy additives

> A better tasting mayo is the Spectrum Light. I stopped using it because

>it was not organic.

> I have not read that eggs/oil is bad of Osteo-arthitis. Any links

> online

>that you can refer me too. Thanks.

>

>Jean

>

>

[Guest guest]

In a message dated 6/25/02 6:01:57 AM Eastern Daylight Time,

dawn.flerchinger writes:

 

<< had read in The Arthritis Diet book by Dr. Scala to stay away from egg

yolks and certain oils. Specifically corn and vegetable oils. He

recommended using canola oil based mayo~the only one I've found is

vegennaise, but we haven't tried it yet.

 

Cutting down on oil and egg yolk is probably a good idea for the waist line

too!! >>

 

 

Spectrum light canola mayo contains egg white, and pure pressed canola oil.

I did like the taste (better than the Spectrum organic w/soybean oil.

According to another post, there is a problem w/soybean oil even if organic.

 

Thanks for the name of the book. Vegetable and corn oils are definitely

unhealthy. I use only extra virgin olive oil for everything other than mayo.

 

Cheers.

Jean

[Guest guest]

There appears to be a great deal of controversy about the use of canola oil.

-

<gemno

 

Wednesday, June 26, 2002 4:04 AM

Re: mayonnaise

 

 

> In a message dated 6/25/02 6:01:57 AM Eastern Daylight Time,

> dawn.flerchinger writes:

>

> << had read in The Arthritis Diet book by Dr. Scala to stay away from egg

> yolks and certain oils. Specifically corn and vegetable oils. He

> recommended using canola oil based mayo~the only one I've found is

> vegennaise, but we haven't tried it yet.

>

> Cutting down on oil and egg yolk is probably a good idea for the waist

line

> too!! >>

>

>

> Spectrum light canola mayo contains egg white, and pure pressed canola

oil.

> I did like the taste (better than the Spectrum organic w/soybean oil.

> According to another post, there is a problem w/soybean oil even if

organic.

>

> Thanks for the name of the book. Vegetable and corn oils are definitely

> unhealthy. I use only extra virgin olive oil for everything other than

mayo.

>

> Cheers.

> Jean

>

>

> Getting well is done one step at a time, day by day, building health

> and well being.

>

> list or archives: Gettingwell

>

> ........ Gettingwell-

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>

>

>

>

>

>

[Guest guest]

-

" John Polifronio " <counterpnt

 

Saturday, June 29, 2002 3:26 PM

Re: mayonnaise

 

 

> There appears to be a great deal of controversy about the use of canola

oil.

 

Depends on what one means by controversy. To me, controversy

implies an argument where both sides have cogent points & it is not easy to

figure out which side is closer to the truth. I see no real controversy

regarding canola oil as the proponents of its use are (IMO) clearly in

error. Now, I am not a researcher -- but I sure have not seen any cogent

arguments in favor of canola or any veggie oils other than coconut oil &

olive oil.

 

Alobar

[Guest guest]

Hi John;

 

There's only controversy from people including doctors and nutritionists who get

their street-level

information from the seed oil manufacturers and the heart and stroke and

diabetic foundations, who in turn

get their falsified data from the seed oil manufacturers and from the

pharmaceutical corporations who want to

sell heart, stroke, and cholesterol drugs.

 

My advice as a wholistic practitioner is to get your pure information from the

research and the researchers

and you'll be better off as usual than using information from the vested

interests.

 

best,

 

Duncan

 

> John Polifronio " <counterpnt

> Re: mayonnaise

>

> There appears to be a great deal of controversy about the use of canola oil.

 

Duncan Crow

250-748-6967

_________

FDA agrees SomaLife gHP will increase growth hormone levels for a more

energetic, less fat, faster healing, less wrinkled, sexier, more youthful you!

See the 21-minute TV video detailing the benefits of HGH human growth

hormone on http://MySmart.Biz -- http://asomaworld.net/duncancrow

 

________

[Guest guest]

Here's a recipe for coconut oil mayonnaise that I have in my files.

I've never made it, though:

 

This is from the Tropical Traditions website, which has tons of great

VCO recipes.

 

http://www.tropicaltraditions.com/recipes/recipe_CoconutMayonnaise.htm

 

1 whole egg

2 egg yolks

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1/2 teaspoon Himalayan (or Celtic) Salt

1/4 teaspoon white pepper

1/2 cup Virgin Coconut Oil (melted if solid)

1/2 cup extra virgin olive oil

1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a

food processor or blender: Then with the processor or blender running

on low speed, start adding your oils very slowly. Start out with

drops and then work up to about a 1/16-inch stream. It should take

about two minutes to add the oil.

 

2. Continue blending until there is no free standing oil.

 

Makes about 1 1/2 cups.

 

 

 

Blessings, Jill~

[Guest guest]

Thank you Jill! I am copying and pasting............Hugs,oleander soup , "lillisilly" <evangelnet wrote:>> Here's a recipe for coconut oil mayonnaise that I have in my files. > I've never made it, though:> > This is from the Tropical Traditions website, which has tons of great > VCO recipes. > > http://www.tropicaltraditions.com/recipes/recipe_CoconutMayonnaise.htm> > 1 whole egg > 2 egg yolks > 1 tablespoon Dijon mustard > 1 tablespoon fresh lemon juice > 1/2 teaspoon Himalayan (or Celtic) Salt> 1/4 teaspoon white pepper > 1/2 cup Virgin Coconut Oil (melted if solid) > 1/2 cup extra virgin olive oil > 1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a > food processor or blender: Then with the processor or blender running > on low speed, start adding your oils very slowly. Start out with > drops and then work up to about a 1/16-inch stream. It should take > about two minutes to add the oil.> > 2. Continue blending until there is no free standing oil.> > Makes about 1 1/2 cups.> > > > Blessings, Jill~>

[Guest guest]

Wow, thanks jill! Save me a lot of experimentation. :-)Sean. Sent via BlackBerry by AT&T"lillisilly" Mon, 16 Feb 2009 18:50:16 -0000<oleander soup > Re: Mayonnaise Here's a recipe for coconut oil mayonnaise that I have in my files. I've never made it, though: This is from the Tropical Traditions website, which has tons of great VCO recipes. http://www.tropicaltraditions.com/recipes/recipe_CoconutMayonnaise.htm 1 whole egg 2 egg yolks 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 1/2 teaspoon Himalayan (or Celtic) Salt 1/4 teaspoon white pepper 1/2 cup Virgin Coconut Oil (melted if solid) 1/2 cup extra virgin olive oil 1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food processor or blender: Then with the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. It should take about two minutes to add the oil. 2. Continue blending until there is no free standing oil. Makes about 1 1/2 cups. Blessings, Jill~

[Guest guest]

Jim---Thanks for the good dose of laughter medicine.

 

Judy

 

oleander soup , " jrrjim " <jim.mcelroy10

wrote:

>

> Perhaps you should consult with the Mayo clinic. They are in

Topeka,

> Kansas, I believe.

>

> oleander soup , restrictionsapply@ wrote:

> >

> > After the talk about mayonnaise the other day, I've been doing

some

> experimenting, and I am trying to come up with a healthy recipe for

> mayonnaise using coconut oil. (I think that this would be an

> excellent way to get your coconut oil without taking a spoonful of

> something that has a mouthfeel like crisco!)

> >

> > 1. Would mixing the coconut oil with egg hamper its

effectiveness?

> Perhaps it would kill anything in the egg? Use pasteurized eggs

> instead?

> >

> > 2. Would adding lemon juice, vinegar or some other acid have an

> effect on the CO?

> >

> >

> > I'm just in the trial stages of this new recipe but if I can

come

> up with something amazing I will let everyone know.

> >

> > Sean.

> > Sent via BlackBerry by AT & T

> >

>

[Guest guest]

You are more than welcome! Let me know how it turns out.

 

Blessings, Jill~

[Guest guest]

Sean

 

I've done a mayo recipe using vco. It didn't taste too nice. The coconut taste overpowered the mayo, too strong. Someone posted that if you want a good cleanse do a vco and lemon/lime protocol. But that aside, it didn't affect our tummies. Maybe we didn't eat a whole lot of it as we don't like coco taste.

 

Melly

[Guest guest]

Melly,

We had the same problem with olive oil. It seemed to be too heavy and overpowering. Since then, we've changed to lighter oils with less flavor, i.e., sesame seed oil, with a little roasted sesame seed oil to give the 'bacon' flavor. That with the lemon juice as opposed to vinegar really gives the wonderful mayo flavor...just like store bought, only better.

 

Shara

 

 

 

Melly Bag <tita_mel

oleander soup

Wed, 18 Feb 2009 11:30 am

Re: Mayonnaise

 

 

 

 

 

 

 

 

 

 

Sean

 

I've done a mayo recipe using vco. It didn't taste too nice. The coconut taste overpowered the mayo, too strong. Someone posted that if you want a good cleanse do a vco and lemon/lime protocol. But that aside, it didn't affect our tummies. Maybe we didn't eat a whole lot of it as we don't like coco taste.

 

Melly

 

 

 

 

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[Guest guest]

Melly,I have very good luck with the vco. It helps my skin tremendously! I try to get my whole fam to eat it but they hate the taste. That's why I was contemplating a mayo recipe. I got one from this forum that is half vco and half evoo, so I'm going to try that one. Also, I would be very interested in a vco lemon lime cleanse. What's the protocol for that? Thanks a million,Sean. Sent via BlackBerry by AT&TMelly Bag Wed, 18 Feb 2009 09:30:26 -0800 (PST)<oleander soup > Re: Mayonnaise Sean I've done a mayo recipe using vco. It didn't taste too nice. The coconut taste overpowered the mayo, too strong. Someone posted that if you want a good cleanse do a vco and lemon/lime protocol. But that aside, it didn't affect our tummies. Maybe we didn't eat a whole lot of it as we don't like coco taste. Melly

[Guest guest]

There is a very tasty mayonnaise concocted with almonds instead of eggs.

It comes from the Fit for Life book , number two . It would be copyrighted

so cannot be written here. For a derivative, try Googling

 

" Fit for life, Almonaise "

I have made myself with extra virgin olive oil, so can guarantee it.

Geraldine

 

 

 

Here's a recipe for coconut oil mayonnaise that I have in my files.

I've never made it, though:

 

This is from the Tropical Traditions website, which has tons of great

VCO recipes.

 

http://www.tropicaltraditions.com/recipes/recipe_CoconutMayonnaise.htm

[Guest guest]

"U.S. copyright law addresses recipes, but what holds sway can be called either ethics or etiquette. Cooking is not considered inventing; rather, it evolves. Copyright law specifies that "substantial literary expression in the form of an explanation or directions," such as a cookbook, can be copyrighted but that a mere list of ingredients cannot receive that protection."

I have never once worried about copying and posting a recipe. But then some of my best stuff is stolen. Er, I mean borrowed.

 

oleander soup , "Geraldine" <jezzo wrote:>> There is a very tasty mayonnaise concocted with almonds instead of eggs. > It comes from the Fit for Life book , number two . It would be copyrighted > so cannot be written here. For a derivative, try Googling> > "Fit for life, Almonaise"> I have made myself with extra virgin olive oil, so can guarantee it.> Geraldine> > > > Here's a recipe for coconut oil mayonnaise that I have in my files.> I've never made it, though:> > This is from the Tropical Traditions website, which has tons of great> VCO recipes.> > http://www.tropicaltraditions.com/recipes/recipe_CoconutMayonnaise.htm>