Mayonaise

Hi,

I eat a lot of Mayo. Am I correct in assuming that it is zero carbs and ok
on induction?

John Doe wrote:

I eat a lot of Mayo. Am I correct in assuming that it is zero carbs and ok
on induction?

It does contain a small amount of carbs from the egg. I count it as 0.3 net
grams per tablespoon.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

John Doe wrote:
I eat a lot of Mayo. Am I correct in assuming that it is zero carbs and ok
on induction?

I'm a Mayo fan, and I guarantee you that you'd puke of the fat content
before you would reach the 20grams of carb content. On my glass of Mayo
here is written: 3,6g carbs per 100g.

According to this data: to reach the carb limit you would have to eat
whole glass of Mayo (approx 550g). But in this case you would also
reach over your limit for calorie intake, so it's frankly not possible
to get over the carb limit with mayo as long you watch not to eat too
many calories.

Remember, 1g fat = 9kcal; BMR @ 200lbs = 2000 kcal.
Mayo has approx 70g fat per 100g.


In other words: if you have no other carb sources and you
don't eat it with tablespoon like ice cream it's no problem.

--
B-D_
Atkins since 11/24/03
199/191/165

John Doe wrote:

I eat a lot of Mayo. Am I correct in assuming that it is zero carbs and ok
on induction?

I should also add that you should consider making your own. It's
much better and you'll know what's in it. I make mine with egg yolk,
lime juice, hazelnut oil, and cayenne. You can't buy it like that.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote in . com:

I should also add that you should consider making your own. It's
much better and you'll know what's in it. I make mine with egg yolk,
lime juice, hazelnut oil, and cayenne. You can't buy it like that.


proportions, please?

Chakolate

--

When a thing has been said and well, have no scruple. Take it and copy it.
--Anatole France

Chakolate wrote:

Reg wrote in . com:


I should also add that you should consider making your own. It's
much better and you'll know what's in it. I make mine with egg yolk,
lime juice, hazelnut oil, and cayenne. You can't buy it like that.

proportions, please?

Chakolate


Hi Chakolate,

For each yolk I use

1 T lime juice
1 t homemade sugarfree mustard (you
can use 1/2 t powdered mustard, like Colemans)
2 T cold pressed hazelnut oil
6 T safflower oil

You can vary the hazelnut/safflower oil proportion, as long as it
totals 1/2 C. Use more then 1/2 C for a thinner consistency.

T = tablespoon
t = teaspoon
C = Cup

Have fun with this by substituting the nut oils, acids (can use lemon
juice, wine vinegar), and adding stuff like garlic juice, chopped
gherkins, capers, etc.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

How about preparation? How do you actually _make_ mayo get
hard and stable?

Maybe a stupid question, but I've never made homemade mayo.

--
B-D_
Atkins since 11/24/03
199/191/165

Reg wrote in news
Have fun with this by substituting the nut oils, acids (can use lemon
juice, wine vinegar), and adding stuff like garlic juice, chopped
gherkins, capers, etc.


Mercy buckups.

Chakolate

--

When a thing has been said and well, have no scruple. Take it and copy it.
--Anatole France

B-D_ wrote:

How about preparation? How do you actually _make_ mayo get
hard and stable?

Maybe a stupid question, but I've never made homemade mayo.


Try it, you'll like it. Very easy.

1 Egg Yolk
1 T lime juice
1 t homemade sugarfree mustard (you
can use 1/2 t powdered mustard, like Colemans)
2 T cold pressed hazelnut oil
6 T safflower oil

Put the yolk, half the lime juice, and small amount of the oil
into a bowl. Whisk it thoroughly to combine. In a slow, steady stream
pour in the remaining oil while whisking. Add the remaining lime juice.
Add salt and pepper to taste.

If you're concerned about raw eggs, you can cook the yolk before
incorporating the oil in the same manner as you would a hollandaise
sauce.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

You have to count calories? I thought there was no restriction on calories.
My jar of Best Foods mayo says 0 carbs per serving.

"B-D_" wrote in message ...
John Doe wrote:
I eat a lot of Mayo. Am I correct in assuming that it is zero carbs and
ok
on induction?

I'm a Mayo fan, and I guarantee you that you'd puke of the fat content
before you would reach the 20grams of carb content. On my glass of Mayo
here is written: 3,6g carbs per 100g.

According to this data: to reach the carb limit you would have to eat
whole glass of Mayo (approx 550g). But in this case you would also
reach over your limit for calorie intake, so it's frankly not possible
to get over the carb limit with mayo as long you watch not to eat too
many calories.

Remember, 1g fat = 9kcal; BMR @ 200lbs = 2000 kcal.
Mayo has approx 70g fat per 100g.


In other words: if you have no other carb sources and you
don't eat it with tablespoon like ice cream it's no problem.

--
B-D_
Atkins since 11/24/03
199/191/165