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light mayo
- Thread starter gymrat
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I like the blue Hellman's. It is either "Low-Fat" or "Light," I can't remember. But Hellman also makes a green one (the label, not the mayo 
) which is awful by itself. The blue one is about 5 grams/fat per tbsp. If you need more, you can mix both, and that comes out good. Now that I think about it, I'm pretty sure the blue one is "Light" and the green "Low-Fat."
) which is awful by itself. The blue one is about 5 grams/fat per tbsp. If you need more, you can mix both, and that comes out good. Now that I think about it, I'm pretty sure the blue one is "Light" and the green "Low-Fat."
The one thing I can't understand is how on one hand you have mayo in its pure form being pretty much 100% fat then on the other hand you can go off and find fat free mayo. Thats just crazy tastes alot worse but man wtf, it almost shouldn't be able to be labeled mayo anymore I mean its like 100% different ingredients.
Breakt downs on the different ones run usually like
Full : 100 cal per table
light: 50 cal per table
low fat: 25 cal per table
fat free: 10 cal per table
No idea what kind of crap filler is used as you get lower and lower down on the fat scale I know its some sort of carb base.
Either way I like the ones other than full simply because you can have so much more of the shit. Though I seriously wonder about the fat free.
Breakt downs on the different ones run usually like
Full : 100 cal per table
light: 50 cal per table
low fat: 25 cal per table
fat free: 10 cal per table
No idea what kind of crap filler is used as you get lower and lower down on the fat scale I know its some sort of carb base.
Either way I like the ones other than full simply because you can have so much more of the shit. Though I seriously wonder about the fat free.
Yeah, Gymrat, the "light" version tastes pretty much the same. Still has calories and is mostly fat, though. But if you can get used to using 1/2 tbsp for every 1 tbsp that you normally eat, PLUS switch to low fat, you have cut your calories by 75%.
These "fake" mayos may not be the best in terms of health or chemicals, but if they make the difference between sticking to your overall diet or totally giving up and eating double-bacon cheeseburgers dripping with regular mayo, I'd say they are an acceptable trade off. Because tuna just sucks without it.
These "fake" mayos may not be the best in terms of health or chemicals, but if they make the difference between sticking to your overall diet or totally giving up and eating double-bacon cheeseburgers dripping with regular mayo, I'd say they are an acceptable trade off. Because tuna just sucks without it.
Complete Muscle
New member
Yah!! I like Best Foods "Low Fat" mayo when cutting - 1g fat/2g carbs per tbsp.skinnyfat said:
frankenfurter
New member
I like to make my own mayo with olive oil and eggs (technically it's called aioli). You get protein from the eggs and monosaturated fats from the olive oil. And it's delicious!
Recipe:
2 eggs (or one yolk and two whites)
3/4 cup extra virgin olive oil
1 tsp fresh lemon juice
Put the eggs and the lemon juice in a blender or food processor on med speed, pour the olive oil in a thin stream until the mixture becomes the consistency you like. Don't pour in the oil to quick or the aioli wont emulsify, which just means you'll end up with gloppy, oily nastiness instead of that smooth consistency of mayo. Let me know if ya'll try this and how you liked it.
Recipe:
2 eggs (or one yolk and two whites)
3/4 cup extra virgin olive oil
1 tsp fresh lemon juice
Put the eggs and the lemon juice in a blender or food processor on med speed, pour the olive oil in a thin stream until the mixture becomes the consistency you like. Don't pour in the oil to quick or the aioli wont emulsify, which just means you'll end up with gloppy, oily nastiness instead of that smooth consistency of mayo. Let me know if ya'll try this and how you liked it.
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