Kraft Mayo

[chocoholic1]

Has anyone noticed that Kraft real mayo has sugar in it? It never did before I dont think. The carbs are zero, but there is sugar listed in the ingredients.
Why do they have to put sugar in EVERYTHING? Anyone know of mayo that doesnt have sugar? Maybe Hellmans?

[Kristie_New]

OH MY GOD!!!

That's what's happened to me!!! Thank you for sharing, I did NOT know that. I was dropping weight . . . all was good and then I made some shrimp salad with Kraft mayo. (Before I did use a different mayo and was fine. I just bought this Kraft Mayo)
Well the food was SO good I inhaled it . . . and even joked that it tasted like it had something in it that I wasn't supposed to have like sugar, chocolate or high carbs. I went and made a second batch for later in the day- just sauteed shrimp with lemon pepper and garlic seasoning, and hard boiled eggs, curry powder . . . and mayo.

I struggled the rest of the day with cravings (which I had lost) and the weight stopped dropping. I know it's not technically able to be called a stall at this point, but my body doesn't stop so fast as I just kick into Induction.

Anyways- point being- THAT must be what happened. There was SUGAR in the mayo and I didn't know it! Funny that my body "told" me.

Thanks again for that update. I'll be heading back to the store for a different brand! I believe I did have Hellmans before . . .

[DarleenMB]

Yes. make your own.

It is easy as can be. do you have a food processor or a blender? You're all set.

here's the recipe I use from an old BH&G cookbook:

Put the following in the blender or food processor (food processor is best)

2 egg yolks
1 tsp salt
1/2 tsp dry mustard
1/4 tsp paprika
dash of cayenne
2 TBS vinegar

turn on the food processor or blender. If using the blender be sure the top is on but the little cap is out. I found I needed to put a funnel in the hole in the lid to add the oil so it wouldn't splash out.

SLOWLY drizzle in 1 1/2 cups oil (I use a blend of canola)

Alternate another 1/2 cup oil with 2 tbs of lemon juice until it's all mixed in.

Add 1 TBS hot water to cut oil appearance.

Store in a tightly sealed jar in the fridge. makes about one pint.

You'll never go back to commercial glop again.

[Moretta]

Yes. make your own.

Then you know for sure what's in it and its ALL NATURAL and much better for you.

[chocoholic1]

i will try that! I am not much of a mayo fan...but I dipped my turkey burger in it....I was shocked.. I know it wasnt in there before....shame on kraft...lol

[Stevie]

Your recipe conjured up a lot of memories for me. When I was young we moved to Africa and one of my mom's greatest regrets was not stocking up on enough of Hellman's mayonnaise when we moved over (the country had a lot of shortages then, we usually stood in line for butter, eggs, etc.). Until one of the gals at the US Embassy took pity on her and gave her a cookbook with recipes, like homemade mayo. From then on, we were set! I must do that again!

[2big4britjez]

Well I'll be damned. I've been gooping gobs of it on top every bite of 2 cheeseburgers for the last two days and wondering why I keep gaining a half pound every day? (....or it's still the constipation ) LOL

Thank you for sharing that choc, and Darlene thanks for the recipe!



ETA: Dana Carpender's book suggests using lemon juice and omitting the vinegar if you want to avoid yeast. So in this recipe it would be 4T juice.

[healthy lady T]

I just want to thank all of you for bringing this up. A couple of weeks ago I went to a conference in Columbus. Anyway all they had were donuts, pastries, and granola bars. So I went to the grocery store and bought some cornbeef, and ham. I bought some Mayo, and made roll ups for my snacks during the conference. Well when I came home I was devastated to see my weight was up a couple of pounds. I knew I hadn't cheat or anything. Last week I made some chicken salad. I have it here at work, and today I brought a small jar of mayo. So when I read this I looked and there it was SUGAR (the devil). I almost fell out of my chair. You can believe when I get home that Chicken Salad is going in the garbage. I workout religiously and try to eat right, and one thing like this could make anyone fall of the wagon. So I say "Thank You Chocoholic for bringing this up".

[Jaded62]

I quit buying Kraft mayo months ago. I bought a jar and thought it tasted sweet. Sure enough it was. I now buy DUKES mayo. NO SUGAR. It is great tasteing,too.

[TiffJake]

Originally Posted by DarleenMB

Yes. make your own.

It is easy as can be. do you have a food processor or a blender? You're all set.

here's the recipe I use from an old BH&G cookbook:

Put the following in the blender or food processor (food processor is best)

2 egg yolks
1 tsp salt
1/2 tsp dry mustard
1/4 tsp paprika
dash of cayenne
2 TBS vinegar

turn on the food processor or blender. If using the blender be sure the top is on but the little cap is out. I found I needed to put a funnel in the hole in the lid to add the oil so it wouldn't splash out.

SLOWLY drizzle in 1 1/2 cups oil (I use a blend of canola)

Alternate another 1/2 cup oil with 2 tbs of lemon juice until it's all mixed in.

Add 1 TBS hot water to cut oil appearance.

Store in a tightly sealed jar in the fridge. makes about one pint.

You'll never go back to commercial glop again.

Darlene, are you talking about RAW egg yolks? I wouldn't want to chance the salmonella. I AM going to check into other mayo brands though, thanks for the thread!

[Jake]

Originally Posted by TiffJake

Darlene, are you talking about RAW egg yolks? I wouldn't want to chance the salmonella. I AM going to check into other mayo brands though, thanks for the thread!

Make sure you avoid the egg cream threads.

[healthy lady T]

Okay, now I think I'm going crazy. I went to the store to just get some hellman's yesterday, looked at the ingredients and it said sugar!!! You know I don't know if I ever really looked at the ingredients on the Mayo before. Maybe I just looked at the Carbs. Anyway I think I will just try and avoid it for now. Maybe when I go to Whold Foods I will look for the one Jaded mentioned.

[Yellobrix]

Originally Posted by Jaded62

I quit buying Kraft mayo months ago. I bought a jar and thought it tasted sweet. Sure enough it was. I now buy DUKES mayo. NO SUGAR. It is great tasteing,too.

Ditto - Duke's Mayo is excellent, and contains no sugar. It's more expensive, but worth the savings on the carbs IMO.

[DarleenMB]

Originally Posted by TiffJake

Darlene, are you talking about RAW egg yolks? I wouldn't want to chance the salmonella. I AM going to check into other mayo brands though, thanks for the thread!

If you're that worried simply coddle the eggs ... dip the egg in boiling water for 10 seconds. That kills any bacteria on the shell and then they're safe to use.

Honestly, I don't know why people worry about it so much. I use raw eggs all the time.

[TiffJake]

Originally Posted by DarleenMB

If you're that worried simply coddle the eggs ... dip the egg in boiling water for 10 seconds. That kills any bacteria on the shell and then they're safe to use.

Honestly, I don't know why people worry about it so much. I use raw eggs all the time.

Honestly? Because the rate of illness due to salmonella has sky-rocketed lately. The american food processing system is disgusting. Unless you are buying organic/free range eggs, the chickens are crated on top of each other and poop on each other, and their eggs. If you looked into it at all I think you would be really turned off. I read Fast Food Nation and decided to look further into the food processing system. It is really nasty.

I am glad you haven't gotten sick! I am not willing to take the chance. Thanks for the tip about boiling the shell.

Following is what the American Egg Board says on using raw eggs:
RAW EGGS

There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning.

With eggs and all other raw foods from animals, there is a small possibility of Salmonella food poisoning. The risk is greater for those who are pregnant, elderly or very young and those with medical problems which have impaired their immune systems. These individuals should avoid raw and undercooked animal foods.

Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell. Refrigerate broken-out eggs, prepared egg dishes and other foods if you won't be consuming them within an hour.

For summer outings, use ice or coolant in an insulated bag or cooler to keep cold foods cold (40ºF. or lower) and thermal containers to keep hot foods hot (140ºF. or higher). When toting raw eggs on outings, leave them in their shells. Immediately consume, refrigerate or freeze raw or lightly cooked egg dishes. Eggnog and homemade ice cream should be based on a cooked stirred custard to ensure safety.

The kitchen, too, can be a source of bacteria. Clean hands and equipment, sanitary food handling practices, proper cooking and adequate refrigeration are essential in safely preparing all foods.

Raw Egg Whites
Although it is possible for Salmonella to be in both the white and the yolk of the egg, the white does not readily support bacterial growth. Cold soufflés, mousses, and chiffons containing raw beaten whites require refrigeration to maintain their character, and added safety factor. Such dishes might be considered low risk for healthy individuals.

For further safety, combine the whites with the sugar in the recipe (using a minimum of 2 tablespoons of sugar per white) and beat over hot water or over low heat in a heavy saucepan until the whites stand in soft peaks. Without sugar, the whites will coagulate too rapidly and produce an unsatisfactory meringue.

This is the same procedure used in making 7-minute Frosting and can be used to make Royal Icing or other frostings ordinarily containing raw whites.

If using an unlined aluminum saucepan, do not add cream of tartar. It will react with the aluminum to produce and unattractive gray product.

Raw Egg Yolks

Raw egg yolks are a fine growth medium for bacteria. It is best to cook yolks for use in such dishes as cold soufflés, chiffons, mousses, mayonnaise and Hollandaise sauce.

To cook yolks, the recipe must contain at least 2 tablespoons of liquid per yolk. Less liquid will produce scrambled eggs. Simply combine the yolks with the liquid in the recipe. Cook in a heavy saucepan over a very low heat, stirring constantly, until the mixture coats a metal spoon, bubbles at the edges or reaches 160ºF. Cool quickly and proceed with the recipe.

SALMONELLA

One of several types of bacteria which can cause food poisoning (salmonellosis) if ingested in large numbers. It is found in the intestinal tract of animals, birds, insects, reptiles, seafood, and people. The bacteria can easily be passed from the intestinal tract to the hands and onto food.

Although the inside of the egg was once considered almost sterile, Salmonella enteritidis (Se) has been found recently inside a small number of eggs (much less than 1%). If an egg does contain Se, the numbers in a freshly laid egg probably will be small and, if the eggs are properly refrigerated, will not multiply enough to cause illness in a healthy person.

The majority of salmonellosis outbreaks have been attributed to foods other than eggs—chicken, beef, and fish—to human carriers, and through them, utensils and other foods during preparation. Of the outbreaks involving eggs, almost all have occurred in the foodservice sector and have been the result of inadequate refrigeration and insufficient cooking.

Se will not grow at temperatures below 40ºF. and is killed at 160ºF., known as the danger zone, are ideal for rapid growth.

Illness from Se can be avoided through adequate refrigeration, proper cooking and sanitary kitchen and food handling procedures.

[2big4britjez]

Darlene, I made this yesterday in my food processor and it tastes awesome! Love the consistency too!

ETA: I raise chickens and used free-range eggs.

[TiffJake]

Originally Posted by 2big4britjez

ETA: I raise chickens and used free-range eggs.

That is so cool!

[speedy]

yes Dukes mayonnaise tastes great I found mine at Publix here in south Florida no sugar at all :-) ..It says on the label it has been around since 1947 and I never heard of it til now ....happy hunting