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To choose a less harmful product in the store, you should be aware of some nuances.
Mayonnaise is one of the important ingredients in sandwiches and salads. However, it is not entirely beneficial for the body. To choose a less harmful product in the store, you should be aware of some nuances. This was reported by RBC-Ukraine with reference to the Instagram page of nutritionist and nutrition expert Lyudmila Matishinets.
What to pay attention to
To choose a less “chemical” mayonnaise, the nutritionist advises paying attention to the composition.
“Mayonnaise is not poison. But it’s not some mega-healthy product either,” noted the nutrition expert.
In particular, the less fat in a product (water comes first), the more sugar, thickeners and additives it contains. When reading the label, remember that the ingredients on the package are arranged in order of falling off. Usually the first components are the basis of the product.
A good option would be one in which the first ingredients are vegetable oil, water, egg yolk, sugar, vinegar and salt.
The type of oil used in mayonnaise can affect the taste, texture and nutritional value of the product. Some common types of oil used in mayonnaise include soybean, sunflower, and olive.
Egg yolks are a key ingredient in mayonnaise as they add a creamy sauce and rich texture. They must be thoroughly pasteurized to be safe to consume.
Vinegar is added to mayonnaise to give it a piquant taste and stabilize the emulsion. You can use different types of vinegar, such as white, apple, or rice vinegar.
What is the harm to the body?
Preservatives
They are used to increase the shelf life of mayonnaise by destroying fungi and microbes. Only a small part of preservatives is digested in the stomach under the influence of gastric juice.
Flavor enhancers
In addition to the bad effects on the stomach and digestive system, in general, a person begins to get used to artificial substances, after which he may want to consume more mayonnaise.
Harmful components
Harmful components such as pectin, gelatin, starch and milk concentrate can be added to mayonnaise, with the help of which manufacturers are trying to reduce the fat content of this product.
