294594 Mon Oct 27 17:33:15 -0800 2003 10 27 General Chowhounding Topics 0 1616043 Anyone know a good commercial mayo or homemade recipe without canola oil? I have recently read Nourishing Traditions & The Good Fat Cookbook & would like to try eliminating canola oil & many other veg oils for awhile to test these ideas. My attempt using egg yolk, olive oil, lemon juice, mustard & salt was yucky, to my taste. I would prefer to leave the yolk out also, or at least cook it. I have been using Trader Joe's lowfat mayo which is fairly blah, & it has canola oil in it. Is it possible to make or buy (where?) a light, creamy mayo with a mild pleasant flavor? It need not be lowfat. I've googled & tried epicurious with very little success. I also purchased some coconut oil today .--would that work? I havent't tasted it yet. Thank you anyone who can help. Mon Oct 27 17:33:15 -0800 2003 0 Babette 1 1616047 mayo without egg york? i have never tried to make it. I kind of like using sesame oil. You will like it if you like the flavor of sesame. I use egg york, sesame oil, and vinegar. I like using vinegar instead of lemon juice. Mon Oct 27 18:05:06 -0800 2003 1616043 0 anko 1 1616050 What is theoretically wrong with Canola? Mon Oct 27 18:52:39 -0800 2003 1616043 0 StriperGuy 2 1616058 This is all new to me, but I discovered these sources on CH. Both books say we should avoid canola, and to avoid heating most veg. oils, while they both say that coconut oil is good for cooking. To paraphrase Nourishing Traditions by Sally Fallon, canola oil has a kind of fatty acid which can be associated with fibrotic lesions in the heart. To quote directly " Canola presents a number of dangers and should be avoided completely." The Good Fat Cookbook by Fran McCullough agrees with Fallon based on info from Dr. Mary Enig. I am simply trying to explore this, as I said it's all new to me. I got them from the library & recommend checking them out if you are interested. I have no idea what the result of my experiments will be. Anybody else know? Mon Oct 27 20:07:15 -0800 2003 1616050 0 Babette 3 1616061 The basic premise is that canola oil, and certain other vegetable oils, require enourmous industrial processing to create. Doing so creates some arguably bad things. For example, most (though I'm not sure if all) canola oil is heat treated at one point to remove unpleasant odors, which results in a small bit of trans fats. It's also being argued now that humans have evolved and now thrive on a blend of fats that include saturated, mono-un, and poly-un (of which there are several kinds like Omega 3 and Omega 6). Vegetable oils are predominately one kind of poly-unsaturated oil, and again, it's being argued by some in the health community that we would be healtier with a better mix that includes Omega 3s, mono-unsaturated, and even the once maligned saturated fats. Here's a good article from the SF Chronicle that talks about some of these issues. Link: http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2003/03/12/MN184374.DTL Mon Oct 27 20:18:04 -0800 2003 1616058 0 nja 2 1616129 Correct me if I'm wrong, but I thought canola oil was the best vegetable oil availalbe cholesterol wise, while coconut oil is among the worst. If so, it would seem counterproductive to substitute coconut for canola on the vague theory that canola is overprocessed...... Tue Oct 28 13:07:47 -0800 2003 1616050 0 bigskulls 3 1616153 Most commercially available cooking oils i.e., corn, sunflower, safflower and canola are heavily refined. Refined oils are damaged oils, which recently have been found to be harmful. These industrially processed oils are usually extracted with solvents, refined, bleached and deodorized. Also during this processing vitamins, minerals and essential fatty acids are destroyed. There is nothing vague about this health hazard, yet many people don't know about it. Good oils which state on their labels "expeller pressed" and/or "unrefined" have not been processed with chemicals, have retained their nutrients and are healthy to eat. The least processed olive oil labels will say "virgin" or "extra-virgin". (Health food stores carry the most/best variety of healthy oils.) The facts about good fats/bad fats are changing (read SF Chronicle article link on nja's post.) I'm learning too, so I'm not sure yet about cocoanut oil, but flaxseed, grapeseed, and olive oil have been found to be the healthiest oils you can use, if used properly--and they taste great, except for too much olive oil in mayonaise :) Tue Oct 28 14:34:38 -0800 2003 1616129 0 Lauren J. 1 1616069 Babette, I've found what I think is the most delicious and healthful commercial mayonaise out there -- Spectrum Omega-3 mayonaise. It's got some flaxseed oil and other healthy oils. My biggest gripe with commercial canola oil, is that it's so refined--Spectrum's is not. I wish I could give you all the details of exactly what oils are used in their Omega-3 mayo, but I'm all out of it and their website (spectrumnaturals.com) is currently under construction in the mayo section). This Petaluma-based company produces some of the healthiest culinary oils I know of. They're available at well-stocked health food stores-- not sure where you're located, but I get mine at Mother's market in South OC. The website lists other locations. I too, tried to make olive oil homemade mayo--yuck, never again. I feel like I'm doing something nice for myself by using the Omega-3 product. Hope you enjoy--good luck in your search! Mon Oct 27 22:07:44 -0800 2003 1616043 0 Lauren J. 2 1616182 Lauren, thanks so much. I located Spectrum Omega-3 mayo in Pasadena at Wild Oats, not far for me. I will get some & give it a try. Tue Oct 28 17:08:31 -0800 2003 1616069 0 Babette 1 1616101 I make mayo quite often, varying the oils I use depending on what it's being served with. I've found olive oil to be wonderful in mayo but only when it constitutes no more than about one third to one half of the total oil in the recipe. For the remainder of the oil it's important to use a neutral flavored oil, otherwise the flavor can be overwhelming. Have you tried grapeseed oil which is very mild in flavor? Sesame and peanut oil also work well but, again, you may want to try them in combo with more neutral oils. I have to admit I've yet to make mayo using coconut oil but your idea sounds intriguing. Tue Oct 28 10:19:28 -0800 2003 1616043 0 SJ 1 1616139 There doesnt seem to be much basis to the anti canola claims, and there should be little effect to using it in moderation. I use it for cooking calling for neutral vegetable oil. You might try safflower, corn or peanut oil as an alternative in your mayo. But I would use what tastes best, not worry about fat dangers. Ps not coconut oil in mayo - flavor considerations aside, it is solid at room temp and would not be desirable. Link: http://www.snopes.com/toxins/canola.htm#add Tue Oct 28 13:57:32 -0800 2003 1616043 0 jen kalb