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Mayo and Salad Dressing question
- Thread starter vtec96
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trial0rzgrl
New member
To my knowlege, unless you go to a health store and check ingredients, these fats are bad fats. I have found some canola oil mayo.
makedah
New member
Most commercial mayonnaises and salad dressings are made with soybean oil because it is cheap and probably has fairly long shelf life. Soybean oil is not mostly monounsaturated fat. It is mostly polyunsaturated fat. Canola (mostly monounsaturated) and soybean oils contain Omega-3 fatty acids, but most sources say that once these oils have been refined and heated, these acids are destroyed. I buy organic, expeller-pressed canola oil for when I need a very bland oil.
In short, you can do better than soybean oil. (If you choose to.) There is canola-based mayonnaise at health food stores, and making your own dressing is very easy. Health food stores also carry dressings that are olive oil-based and some that even have flaxseed oil.
Personally -- I've tried two brands of canola-based mayo and found them to be yucky in my tuna or egg salad. I'm not wild about mayo anyway, but this was even worse. So I'm back to Hellmans.
In short, you can do better than soybean oil. (If you choose to.) There is canola-based mayonnaise at health food stores, and making your own dressing is very easy. Health food stores also carry dressings that are olive oil-based and some that even have flaxseed oil.
Personally -- I've tried two brands of canola-based mayo and found them to be yucky in my tuna or egg salad. I'm not wild about mayo anyway, but this was even worse. So I'm back to Hellmans.
Thanks all, but i dont think any brand would have the oils heated and cause trans fats!!!! So i guess its just an issue of the "cheaper" soybean vs. better canola oils, etc., right? just as long as none are hydrogenated, then they should be ok ...
seems a little clearer now ...
seems a little clearer now ...
makedah
New member
vtec96 said:
I'm not talking about trans fats. That's when oils are hydrogenated (hydrogen is added) to change the molecular structure of the fatty acid chains. This makes a liquid oil more solid and gives it a longer shelf life.
When I say "heated," I'm talking about the process that turns the oil squeezed out of a vegetable or seed into a refined oil that won't burn when you cook with it.
So yes, canola and olive oils are superior to soybean oil (and not just because they're more expensive
). But I wouldn't say that soybean oil is "bad" for you.
