Mayonnaise is a very fatty product. But this is not the main problem.
Again about mayonnaise. I will try to answer the questions.
It's a complex biochemical story, I'm oversimplifying it.
Glycation reaction is constantly in the body, and mayonnaise is a very powerful fuel for it. It's not just fat (vegetable oil) with protein (eggs, there is more protein in the yolk than in the protein), but emulsified fat. It reacts better, is better absorbed.
Glycation (roughly, the low-temperature Maillard reaction) is the reaction of carbohydrates with proteins, lipids. Having splashed mayonnaise into carbohydrates (and potatoes, and carrots, and peas in Olivier), we're just making a bomb for the production of end products of glycation (CNG). Our body can barely cope with a small amount of CNG, which it produces itself, everything else that comes from outside spoils our health and brings old age closer.
And this is if we do not consider mayonnaise as a very fatty product, and probably made with some kind of additives, etc.
Mayonnaise is very tasty, a lot of people are almost addictive to it.
I have no arguments in favor of mayonnaise, as well as in favor of alcohol.
Taking them, we must understand that we are deliberately impairing health.
The ugly truth about mayonnaise is revealed. You will never want it again - not even home
Your Doctor Pavlova. If you want to learn more useful facts about health - subscribe to my Zen channel
