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What do Glass Cleaner & Mayonnaise have in common?

May 7, 2025 by Anya Leave a Comment

Why You Should Ditch Store-Bought Mayonnaise

Mayonnaise is a staple in millions of households, but if you’re buying it from the store, you’re likely getting more than you bargained for—specifically, a cocktail of ultra-processed oils and additives with potentially harmful effects.

The Dirty Secret: Seed Oils

Most commercial mayo brands (think Hellmann’s, Kraft, and even “olive oil” labeled versions) are made primarily with cheap seed oils like soybean, canola, or corn oil. These oils are:

  • Highly refined using heat and chemical solvents
  • High in omega-6 fatty acids, which promote inflammation
  • Linked to oxidative stress and metabolic disorders when consumed in excess

Despite being marketed as “heart healthy,” excessive intake of seed oils can tip the body’s omega-6 to omega-3 ratio, contributing to chronic inflammation—one of the root causes of heart disease, obesity, and autoimmune conditions.

The Shocking Ingredient: EDTA — Also Found in Window Cleaner

Take a look at the label on your mayo jar and you may see an ingredient called calcium disodium EDTA. It’s used to preserve freshness and color. However, EDTA is also used in industrial cleaners like Windex to stabilize formulations and bind metal ions.

While considered safe in small amounts, EDTA has been shown in animal studies to cause liver and kidney damage at high doses. Its presence in food is controversial because it’s a synthetic additive your body doesn’t need—and definitely not something you’d expect in your sandwich.

Make Your Own: Olive Oil Mayo Recipe

Healthy Homemade Mayo (with Olive Oil)

Ingredients:

  • 1 egg (room temperature)
  • 1 cup extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice or apple cider vinegar
  • 1/4 tsp sea salt

Instructions:

  1. Add the egg, mustard, lemon juice, and salt to a blender or wide-mouth mason jar.
  2. Slowly add olive oil while blending or using an immersion blender.
  3. Blend until thick and creamy (about 30–60 seconds).
  4. Store in the fridge for up to one week.

By making your own mayonnaise, you avoid seed oils, preservatives, and unnecessary chemicals—while enjoying the creamy richness of a truly healthy condiment.

Final Thoughts

The next time you’re in the grocery aisle, turn that jar of mayo around and read the label. If it reads like a chemistry set, it’s time to consider a cleaner, fresher option. Your body—and your taste buds—will thank you.

 

Filed Under: Living, Recipes

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