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About Mayo  This thread currently has 1,703 views. Print Print Thread
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Lasse
Tuesday, May 15, 2007, 7:38pm Report to Moderator Report to Moderator
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I love Mayo, and I am not fat.

In the BTD it is listed as an avoid (in the books at least) Why is that?

When you make your own mayo, it only contains neutrals or beneficials. Egg yolks, lemonjuice, olive oil, and perhaps garlic and salt. Some add a tiny amount of mustard or use vinegar instead of the lemonjuice.

Mixing beneficial and neutral foods, can sometimes make an avoid product, if it is heated to high temperaturees or cooked for a prolonged time. But when you make mayo, you simply mix everything, nothing is processed in any way.

Is anyone able to solve this mystery?

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Itita
Tuesday, May 15, 2007, 7:47pm Report to Moderator Report to Moderator
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I'm with Lasse: I'd love to know whether we can make our own without any problems: it would be so great to add a bit of mayo to green beans or to a piece of bread!  
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Don
Tuesday, May 15, 2007, 7:48pm Report to Moderator Report to Moderator

Rh-, MN
Sam Dan
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Making your own compliant mayo is OK.  That is why mayo was removed from the later food lists like typebase.


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons
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Lasse
Tuesday, May 15, 2007, 7:57pm Report to Moderator Report to Moderator
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Are you an experimenting type or just curios, you could make your own mayo this way:

1 egg yolk (pasteuriced, no salmonella!)
pinch of salt
½ tsp. of lemon juice or (white) vinegar
pinch of (white) pepper
1-1½ dl oil


Mix the egg yolk with all the ingredients except the oil untill it is smooth. mix in the oila small amount a time (1 tsp) and mix it with high speed whipping. Use a machine for this if you a out of shape or not a french cook.

The magic in this recipe is to use an egg yolk and oil with roomtemperature, otherwise it ruins everything. And it does take some practice to get it right with the whipping process, but so does almost everything else in life. Add a vey small amount in the beginning and when the texture gets "mayo-like" you can begin pouring in a fine small squirt. Pratice and you become a master. It can take a lot of words to describe, but its easier to do than read about it, like so much else. When you got it right its easier than going to pick up mayo in the super market.


If you like, you can add a dash of mustard if you like in the beginning (french dijon is made for this) and squeezed garlic or chilli or other flavourings. Your imagination is the limit here.
  Are you using olive oil, it is best to not to use the strong and pungent virgin type. If you do, mix it with some flavourless oil to. like sunflower, mustard seed or what have you.
 
In fact virgin olive oil is to be used sparringly or with wisdom. It is not made for cooking for example, as heat makes it taste just awful, as many people mistakenly believes. For cooking used cheaper olive oils.

...many words...




:
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Lasse
Tuesday, May 15, 2007, 8:01pm Report to Moderator Report to Moderator
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thanks MoDon and Itita.

I love it on tuna sandwich especially...  
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funkymuse
Tuesday, May 15, 2007, 8:43pm Report to Moderator Report to Moderator
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This is a FABULOUS Mayo

Vegenaise Grapeseed Oil

Ingredients:

Grapeseed Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Soy Protein, Sea Salt, Mustard Flour, Lemon Juice Concentrate
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Lisalea
Tuesday, May 15, 2007, 9:08pm Report to Moderator Report to Moderator

Ee Dan
Posts: 1,812
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Location: Canada
Quoted from Lasse


Mixing beneficial and neutral foods, can sometimes make an avoid product, if it is heated to high temperaturees or cooked for a prolonged time.




What high temperatures r we talking about ?
and
What period of  prolonged time ?
Thanks  


The older I get, the more wide-eyed I become.  
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Alia Vo
Tuesday, May 15, 2007, 9:18pm Report to Moderator Report to Moderator

Kyosha Nim
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Location: Minneapolis, Minnesota
Age: 43
Compliant mayonsise is fine for you.  Most commercial mayonsise contains at least one avoid.  

CR4YT contains an ABO blood compliant mayonaise recipe.

As follows is a non dairy mayonaise from the Recipe Index:
http://www.dadamo.com/typebase4/recipedepictor.cgi?122

Alia


Alia A. Vo
A Positive Secretor
Minneapolis, Minnesota
BTD Lifestyle Since 1999
John 17
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Drea
Tuesday, May 15, 2007, 9:37pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from funkymuse
This is a FABULOUS Mayo

Vegenaise Grapeseed Oil

Ingredients:

Grapeseed Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Soy Protein, Sea Salt, Mustard Flour, Lemon Juice Concentrate


Us unlucky A seccretors don't get to have vinegar of any sort.


It is not my responsibility to convince anyone of anything.
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Lola
Tuesday, May 15, 2007, 10:25pm Report to Moderator Report to Moderator

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Quoted Text
Mixing beneficial and neutral foods, can sometimes make an avoid product, if it is heated to high temperaturees or cooked for a prolonged time.


now that one you will have to explain to me!! lol


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Alia Vo
Tuesday, May 15, 2007, 10:50pm Report to Moderator Report to Moderator

Kyosha Nim
Posts: 3,640
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Location: Minneapolis, Minnesota
Age: 43
I noticed this mayo recipe from another thread from our forum member, Daniela:
Quoted from daniela

Put an egg, yolk and white, room temp. in the mixer bowl.
Add a good pinch of salt, 1 tsp of english mustard and start mixing slow speed.
After 30 sec. add a good quality organic olive oil (NOT exatra vergin oil, it's too strong), veeery slowly, and when mayo begin be tick, you can go faster. So put 1 lemon juice and 1 tbsp apple vinegar. Add about 2/2,5 dl olive oil per egg.
You can now put in fridge for 3 days max.
You can also add at the end some chopped flat persil, garlic, basil, chillies or, the best, you can mix some canned tuna and capers, it's nice on fish or even on meat and hard boiled eggs.
I would give you also the "rouille" recipe, it's a french sauce : put a pinch of safran in 1 tbsp hot water, then in a mortar crush an half garlic, 1 hot chilly and 2 pinches sea salt with the pestle and add 1 egg yolk. Always with the pestle mix in 1 dl extra vergin olive oil, when thicks, put the safron and hot water in. At the and add 1 tbsp vinegar.
Put it on bruschetta (grilled bread) and if it's not an avoid, some gruyère
Eat with a fish or pumpikin soup.



Alia


Alia A. Vo
A Positive Secretor
Minneapolis, Minnesota
BTD Lifestyle Since 1999
John 17
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Lola
Tuesday, May 15, 2007, 10:57pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
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Age: 58
yes, sounds very tasty!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Lisalea
Wednesday, May 16, 2007, 2:19am Report to Moderator Report to Moderator

Ee Dan
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Quoted from lola


now that one you will have to explain to me!! lol


Me too please !!!  


The older I get, the more wide-eyed I become.  
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Laura P
Wednesday, May 16, 2007, 3:26am Report to Moderator Report to Moderator

Kyosha Nim
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I make my own mayo constantly with egg yolk, lemon juice and olive oil



If there is no God, who pops up the next Kleenex?
Art Hoppe


Sometimes you don't know how great life is until you lose what you didn't know you had
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Drea
Wednesday, May 16, 2007, 4:51am Report to Moderator Report to Moderator

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Sun Beh Nim
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I use canola oil in mine...I've not yet tried oo.


It is not my responsibility to convince anyone of anything.
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Itita
Wednesday, May 16, 2007, 10:07am Report to Moderator Report to Moderator
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Thank you so much everybody for all the recipes: can't wait to try making my own mayo.
I was really missing it...
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Lasse
Thursday, May 17, 2007, 1:40pm Report to Moderator Report to Moderator
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Explanation

hehe..ok ok ! I will explain what I was writing about. I wasn't thinking of anything specific, but heating, baking, cooking, frying, changes the chemistry of the components.    

To give a good example, lets take tomatoes. When eating them in the raw state in salad or otherwise, most people can in fact cope with them allright, eventhough they are an avoid for most of us BT-wise. But when they are concentrated and made into puree or tomatopaste, they become more unhealthy and even more so if it is fried.

I have also learned about a resent experiment from USA with wheat bread. Most people are begining to recognise that wheat bread is not particularly healthy, although it is present everywhere in the food industry. The researchers said they found that baking wheat bread at really high temperatures for a small period, the vitamin content are boosted significantly. It also helps to extend the rising time.

You should also know for example that sprouting changes the chemistry of wheat, as Dr. D explains in more detail in the ER books.

See?
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Henriette Bsec
Thursday, May 17, 2007, 1:48pm Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
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Quoted from Lasse
Explanation

hehe..ok ok ! I will explain what I was writing about. I wasn't thinking of anything specific, but heating, baking, cooking, frying, changes the chemistry of the components.    

To give a good example, lets take tomatoes. When eating them in the raw state in salad or otherwise, most people can in fact cope with them allright, eventhough they are an avoid for most of us BT-wise.  

That is not true for me or my sis another B
Raw tomatoes are worse for me than cooked or dry.
The only tomatoes I eat is a few sundried tomatoes once in a while like 1 each 3 months or so....
tomatoes ( avoid) and wheat( neutral) are even worse than just tomatoes on its own....
I dont know  why ?


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids

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Henriette_Bsec  -  Thursday, May 17, 2007, 1:49pm
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ISA-MANUELA
Thursday, May 17, 2007, 1:56pm Report to Moderator Report to Moderator
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I am going for my so hotty beloved *ailloly* incl. bouillabaisse ......sometimes
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Lasse
Thursday, May 17, 2007, 1:58pm Report to Moderator Report to Moderator
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Comment

Heating, cooking, baking, frying, sprouting and so forth, changes things. It becomes something else than just mixing seperate ingredients.

So at a basic level, you could not assume that if all the ingrediens are ok and fine in a raw state and seperated, it will be the same, when you mix them and process them. It all changes into something different.

Even when you are not processing foods, just mixing them will boost or inhibit diferent processes. Adding lemon to cooked spinach or collard greens, inhances your iron intake for example, while drinking tea on the side inhibits it.

So all in all, eating and putting together a perfect diet is quite chaotic (if not impossible) if you believes something like perfection excists in this wilderness of possibilities. Its nearly impossible to get any kind of overview.

The question here is, if the BT compatibility of food changes with processing like heating, cooking, baking, sprouting etc. too? In some cases it does. Dr. D has written about that elsewhere on this site. Check for example his notes about lectines during cooking and heating.

Quoted Text
Mixing beneficial and neutral foods, can sometimes make an avoid product, if it is heated to high temperaturees or cooked for a prolonged time.

...In the context of my explanation here, this undocumented statement might have been a confusing exaggeration, I see that now. Sorry if I scared anyone.

Hope this helps to clarify things.  

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Henriette_Bsec  -  Thursday, May 17, 2007, 2:22pm
Henriette_Bsec  -  Thursday, May 17, 2007, 2:21pm
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Lasse
Thursday, May 17, 2007, 2:00pm Report to Moderator Report to Moderator
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Quoted from Henriette_Bsec

That is not true for me or my sis another B
Raw tomatoes are worse for me than cooked or dry.


Hi Henriette.

Yes perhaps for you, but I was referring to the BT point of view. Dr. D (or some other authority) have been writing about this somewhere on this site if you are interested.

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Henriette Bsec
Thursday, May 17, 2007, 3:04pm Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,752
Gender: Female
Location: Denmark
Age: 42
To be honest I don´t do tomates anymore it is not worth the hazzle -I feel it all the way from I eat it to it comes out again - enough for me to avoid it and after all it is a red flag avoid no matter it´s state.


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
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Namelessfemm
Friday, May 18, 2007, 8:39pm Report to Moderator Report to Moderator
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Quoted from Lasse
Are you an experimenting type or just curios, you could make your own mayo this way:

1 egg yolk (pasteuriced, no salmonella!)


Um....how do you pasteurize an egg yolk?  Sorry, am I missing something?

^_^

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Henriette_Bsec  -  Friday, May 18, 2007, 8:41pm
Henriette_Bsec  -  Friday, May 18, 2007, 8:40pm
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Alia Vo
Friday, May 18, 2007, 10:06pm Report to Moderator Report to Moderator

Kyosha Nim
Posts: 3,640
Gender: Female
Location: Minneapolis, Minnesota
Age: 43
I believe some eggs can be purchased already pasteurized.

If one is concerned about using raw eggs in recipes, then I would highly favor purchasing organic, free range eggs.

Alia


Alia A. Vo
A Positive Secretor
Minneapolis, Minnesota
BTD Lifestyle Since 1999
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Lasse
Saturday, May 19, 2007, 7:47pm Report to Moderator Report to Moderator
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Hi.

I don't know how they pasterize eggs in the industry, someone else may have to answer that one Nameless.

And no Alia. Free range or organic eggs can be just as dangerous as eggs from ordinary industrialized chickenfarms. Perhaps the percentage of (salmonella) infected eggs is even higher, because some of the organic raised chickens is walking outdoors, where they are more exposed to both good and bad bacterias.

Most of the dangerous bacterias are in fact located outside on the egg-shells and the egg white or egg yolk will first become infected, when the egg is broken and the shell get into contact with the interiors.
  Therefore to disinfect an egg, you could put it into boiling water for a few seconds and it would kill everything. Then you can break the egg and do whatever you like with it. Some say 15 seconds in boiling water will eliminate everything, but I am not sure, so I use give it 30. But still this is not a 100% safe procedure. The safest way to eat eggs, is to buy pasteurized eggs.

There might of course be differences between different localities as to how alert one should be of getting the infamous Salmonella bacteria from eating raw eggs. But even though the percentage of infected eggs might be lower elsewhere, the possibility is still there. Getting infected with Salmonella can be a very serious affair, it could cripple you for life and in bad cases even kill you! So beware.

Here everyone knows of the risk of eating raw eggs and uncooked chicken. Strangely most other countries are more concerned with the Mad Cow disease, which is also a serious affair, but getting infected with Salmonella can be just as dangerous. The Mad Cow disease can be completely eliminated and reduced to zero risk, but Salmonella will always be with us, no matter how sterile and clean our chickenfarms are.

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Henriette_Bsec  -  Saturday, May 19, 2007, 7:50pm
Henriette_Bsec  -  Saturday, May 19, 2007, 7:48pm
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