Does anyone know if there is any benefit from using mayonaise made from Canola oil instead of regular or low-fat?
I think that low fat mayo would be your best bet. Canola’s got unsaturated fats and stuff but turning it into mayo would mean making it into transfat wouldn’t it? correct me if I’m wrong. 
[quote]noodle_cow wrote:
I think that low fat mayo would be your best bet. Canola’s got unsaturated fats and stuff but turning it into mayo would mean making it into transfat wouldn’t it? correct me if I’m wrong. :)[/quote]
No, there is no change to the molecular structure of the oil when you make mayo. Mayo is basically an emulsion of oil and acidic water-type liquid (usually a mix of vinegar and lemon juice) held together by lecithin from egg yolk(s).
Thanks,
This stuff is way expensive when compared to regular/fat free mayo. You find this stuff at the “good” store and at least I wonder if its worthwhile, or if its another binge at the “natural” place. These days its so hard to tell which way to go.
Road Warrior,
mayo is usually made from soy bean oil. Soy bean oil has a poor omega 3:6 ratio and contains trans fats. Therefore, mayo made from canola oil certainly would be better for you and could contribute a decent source of poly unsaturated fats.
Crowbar
[quote]crowbar524 wrote:
Road Warrior,
mayo is usually made from soy bean oil. Soy bean oil has a poor omega 3:6 ratio and contains trans fats. Therefore, mayo made from canola oil certainly would be better for you and could contribute a decent source of poly unsaturated fats.
Crowbar[/quote]
How’s the omega 3:6 ratio of canola oil? Here’s a question: if you were to make your own mayonnaise, what would be a good oil to use? One that has a good profile but doesn’t taste too weird. Light olive oil, maybe?
Canola certainly wouldn’t be a bad choice. Of course, this statement is based on a solid diet figuring in a balance of appropriate fats.
Typically, I’ll use a flax based mayo to keep my Omega 3/PUFA fats % up. The canola base would primarily be for your MUFA fats.
Keep in mind that these “special” mayo brands containing specific oils are for the most part pretty decent and better than your typical commercial brands.
Spectrum carries a good line of quality mayonaise products.
Best,
BodyIQ
Check this link out…
http://www.westonaprice.org/know_your_fats/conola.html
Part of the article…
"PROCESSING
Rapeseed has been used as a source of oil since ancient times because it is easily extracted from the seed. Interestingly, the seeds were first cooked before the oil is extracted. In China and India, rapeseed oil was provided by thousands of peddlers operating small stone presses that press out the oil at low temperatures. What the merchant then sells to the housewife is absolutely fresh.
Modern oil processing is a different thing entirely. The oil is removed by a combination of high temperature mechanical pressing and solvent extraction. Traces of the solvent (usually hexane) remain in the oil, even after considerable refining. Like all modern vegetable oils, canola oil goes through the process of caustic refining, bleaching and degumming?all of which involve high temperatures or chemicals of questionable safety. And because canola oil is high in omega-3 fatty acids, which easily become rancid and foul-smelling when subjected to oxygen and high temperatures, it must be deodorized. The standard deodorization process removes a large portion of the omega-3 fatty acids by turning them into trans fatty acids. Although the Canadian government lists the trans content of canola at a minimal 0.2 percent, research at the University of Florida at Gainesville, found trans levels as high as 4.6 percent in commercial liquid oil.24 The consumer has no clue about the presence of trans fatty acids in canola oil because they are not listed on the label.
A large portion of canola oil used in processed food has been hardened through the hydrogenation process, which introduces levels of trans fatty acids into the final product as high as 40 percent.25 In fact, canola oil hydrogenates beautifully, better than corn oil or soybean oil, because modern hydrogenation methods hydrogenate omega-3 fatty acids preferentially and canola oil is very high in omega-3s. Higher levels of trans mean longer shelf life for processed foods, a crisper texture in cookies and crackers?and more dangers of chronic disease for the consumer.26 "
Still think it’s healthy???
I use safflower mayonnaise. The taste is comparable and the nutrition quality is much greater than regular mayo.
[quote]ninjaboner wrote:
I use safflower mayonnaise. The taste is comparable and the nutrition quality is much greater than regular mayo.[/quote]
Nope. You’re wrong about the nutrition quality. Safflower is mostly PUFA so more than likely it’s loaded with trans fat as it’s required to be partially hydrogenated to keep it from going rancid just like all of those commerical vegetable (all sources) oils. Of course, if the label says “high Oleic safflower” assuming it was cold pressed then it’s perfectly fine but more than likely not as it’s expensive to produce cold pressed HO safflower. Take another look at the food label under the ingredient… does it say “partially hydrogenated”?
Not ALL oils are processed the same way. You do have to go out of your way to be sure you’re getting a “good” fat though.
Spectrum oils are expeller pressed.
[quote]BodyIQ wrote:
Not ALL oils are processed the same way. You do have to go out of your way to be sure you’re getting a “good” fat though.
Spectrum oils are expeller pressed. [/quote]
Exactly. Spectrum mayo uses experller pressed oil, so it avoids all of the problems you see with chemical or high temperature extraction.
Back to the issue of canola oil having health benefits or not, Udo Erasmus of “Fats that Heal, Fats that Kill” fame was asked about canola oil recently on an ADD/ADHD forum, I will quote him below:
"Canola has an interesting situation. If it is made with health in mind, it tastes puky. Oil plus mustard taste from glucosinolates that are part of the seed. If it is refined and deodorized, it has sustained some damage. Most of the canola used in prepared foods in all markets is refined and deodorized. It has been treated with sodium hydroxide, phosphoric acid, bleach, and high temperature. That’s enough for me to avoid it. So I don’t even get to the other, more modern way to screw up the food supply. I avoid canola altogether.
I use the organically grown oils only. I use some extra virgin olive oil. I eat sushi. I like my food fresh, as little processed as possible. That way I avoid a lot of stuff."