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Thread: Sugarless mayonnaise?

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    winthorp69 is offline ADBB Adventurer

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    Default Sugarless mayonnaise?

    Hi all-

    I'm new here and am interested in starting induction next week. I'm pretty sure I understand how to do this (for someone who hasn't done it) but had a few questions. I apologize if this has been posted but I'm kind of an Internet idiot so please forgive me!

    It says it's Ok to eat mayo but all the major brands at stores list sugar or some form of it in the ingredients. Yet they list 0g carbs. How is this possible and is there sugar freee mayo available anywhere? I also notice this for other products. Some meats are cured with sugar yet list 0g carbs. What the heck?

    Thanks!

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    Default Re: Sugarless mayonnaise?

    You just have to limit use of these products, but you can still use them in P1.
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    Default Re: Sugarless mayonnaise?

    You're right, winthorp. I've never sweated it for the mayonnaise. I've always used Kraft real mayonnaise. You can try to look for no added sugar mayo if you'd like.

    Keep in mind you always want to look at the ingredient list. Sometimes in the nutritional information it will list sugars but those could be natural sugars in the ingredients. What you are looking for are added sugar, corn syrup, flour, corn starch, etc. in the ingredient list.
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    Default Re: Sugarless mayonnaise?

    Make sure it's REAL mayo. My Dh brought home Miracle hip thinking he as helping, but nope.
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    Default Re: Sugarless mayonnaise?

    If you live where they sell Dukes, that brand doesn't add sugar.


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    winthorp69 is offline ADBB Adventurer

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    Default Re: Sugarless mayonnaise?

    Thanks to all for the info! It's very helpful. I will look for Duke's but I've never heard of it. You'd think it'd be available somewhere in Chicagoland...Thanks!

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    Default Re: Sugarless mayonnaise?

    I stalled on induction week two for the same reason. Be wary of any dressing or mayo that say zero carbs; they most likely contain soybean oil, corn syrup, and high fructose corn syrup. I had to resort to making my own. Here's a recepie:

    Ingredients:
    1 whole egg, at room temperature
    1 egg yolk, at room temperature
    1 1/2 tablespoons lemon juice
    1 teaspoon Dijon mustard
    3/4-1 cup of extra virgin olive oil
    Sea salt, to taste


    Directions:
    Use your food processor to blend egg, egg yolk, lemon juice, Dijon mustard, and salt for around 30 seconds. With the food processor running, add the olive oil slowly, a few drops at a time until desired consistency is reached. This homemade mayonnaise will stay fresh for about 2 weeks in an air tight jar in the refrigerator.
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