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I think my egg salad might be quasi evil?

Commented on January 26, 2014
Created January 25, 2014 at 12:30 PM

I'm wondering if there's really any benefit to adding healthy fats/ oils to less optimal ones. For example, I make an egg salad and I use a tablespoon of regular commercial mayo, then I add in a tablespoon and a half of a full fat sour cream that's from a local source and is of a top notch quality. 6 eggs (4 of which are yolk only) and a shot of yellow mustard, again it's a commercial mustard. I know the mayo I'm using has canola oil in it, which I consider canola to be a grey area oil , but I've been wondering if mixing better fats oils to something less optimal really helps me in the long run? Is this just an over thinking on my part with such small quantities...I should shut up and eat the yummy goodness?

Same question from a different angle - if I buy chicken wings that I know were cooked in a fryer of vegetable/ canola oil but I then take them home and cook them in a coconut oil...am I really doing anything to lessen the effects of the less optimal oils?

What top quality foods do you guys mix with less "Paleo approved" foods?

Thanks everyone.

Truth.

089dd41b18fbb95ebb5347cded708d98

(5635)

on January 26, 2014
at 08:33 PM

yeah, you do end up with a good amount of mayo when you make it. some people say it lasts a few weeks in the fridge. i usually eat mine in a week's time span just because i make a lot of tuna and chicken salad. as for the cooking and then recooking, i don't think it gets rid of the omega 6's and it probably makes the food really tough. maybe when you do eat the wings, just take a few fish oil capsules with your meal.

also, for the egg salad, you could use mashed avocado and avoid the mayo all together.

76026e8ef496039d5075440ff731aa0d

(5386)

on January 26, 2014
at 07:19 AM

Hi Joanna thanks for reading!

I agree with your mayo recommendation 100%, I'm just lazy to make it and I'm not sure if I'd be able to use it all before it expires..but I'm thinking I should try to make it just to know how.

What's your off the hip opinion about cooking something that was previously cooked in a substandard oil with a Paleo approved oil? Do you think it would help to negate the sub par omega 6's?

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1 Answers

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089dd41b18fbb95ebb5347cded708d98

(5635)

on January 25, 2014
at 04:53 PM

truth, i make everything myself but there are these smoked mussels i buy that have soybean oil in them. i haven't been able to find mussels anywhere that don't have cottonseed oil or soybean oil, so buy them anyway. i'm not sure how much is used but if there was another kind available, i'd get it. i kind of tell myself that my diet is pretty perfect (all whole foods) and this is my one indulgence. not sure how much harm it's doing but i eat a lot of omega 3's in fish.

so for your mayo, i have a feeling there are a lot of weird ingredients, not just the canola oil. if the rest of your diet is top notch, i don't see how a squirt of mayo will cause negative effects. there really is nothing like homemade mayo though... just sayin.

76026e8ef496039d5075440ff731aa0d

(5386)

on January 26, 2014
at 07:19 AM

Hi Joanna thanks for reading!

I agree with your mayo recommendation 100%, I'm just lazy to make it and I'm not sure if I'd be able to use it all before it expires..but I'm thinking I should try to make it just to know how.

What's your off the hip opinion about cooking something that was previously cooked in a substandard oil with a Paleo approved oil? Do you think it would help to negate the sub par omega 6's?

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