Mayonnaise

Store-bought mayonnaise is usually made from soybean oil. Soybean oil is a polyun-saturated fat, and polyunsaturates are often lumped together into the omnibus category of "healthy" fats. However, there's a world of difference between the omega-6 polyunsaturated fats in soybean and other vegetable oils and the omega-3 fats found in fish and flaxseed oil. Research going back decades shows that vegetable oils—corn, soybean, safflower, and sunflower—produce an inflammatory response that's been linked to a bunch of nasty illnesses. Certainly, we have a myriad of diseases that involve inflammation, starting with arthritis and lupus and working up to heart disease and cancer. I'm not saying mayonnaise causes cancer, just that vegetable oils provide little or no benefit and potentially lead to inflammation that could then make you more susceptible to diseases you wouldn't wish on your worst enemy.

However, there's an easy way out: homemade mayonnaise. I got this recipe from a website called cookingforengineers.com: Whisk together two large egg yolks, three tablespoons of lemon juice, a quarter-tablespoon of salt, and a pinch of pepper. Slowly add a cup of very light olive oil by drizzling some, whisking until it solidifies, then drizzling some more. After a few minutes, you have a great-tasting mayo, and you can make it even better with Dijon mustard, garlic, or Parmesan, alone or in combination.

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