Why do I think this delicious and a favorite of many products the most harmful.
This time, take up the pen I made a friend.
She - neat patient dutifully fulfills all my requirements, delivers timely analysis, exercise and eat right as a whole.
And then she told me that eating mayonnaise.
Not every day, of course. But in general, he does not see anything wrong in it - think of it, the same eggs and cooking oil! You just need to consider calories.
And I realized that it is necessary to explain not only to her.
Mayonnaise is made up of vegetable oil, eggs, vinegar, pepper, sugar and sometimes mustard. In general - it seems to be absolutely nothing harmful (except vinegar).
But!!!
Mayonnaise products readily reacts glycation, a particular case of the well-known Maillard reaction which is rightly called "very tasty chemical reaction." it the synthesis of end products of glycation (Advanced glycation end-products), most of those who contribute to weight gain and the development of non-alcoholic fatty liver disease and type 2 diabetes, increases the risk of cardiovascular diseases and cancer.
And when heated - if you have something baked with mayonnaise - this synthesis is even faster. In fact, you're just the grass your body.
And there is no difference in principle - is home mayonnaise, or purchase: advanced glycation end-products are going wild.
And do not forget that this is a very high-calorie substance, 100 g 680 kcal already, and it is very tasty to humans.
So better not to try.
So my medical advice - instead of mayonnaise Use lemon juice and a little saltYou can add herbs. Lemon juice will prevent or greatly reduce the formation of advanced glycation end products. By the way, the article, how to reduce the harm caused by the formation of advanced glycation end products.
Your doctor Pavlova,
Candidate of Medical Sciences, Moscow State University endocrinologist at University Hospital, scientific director of the Clinic for Systems Medicine.
