Is there a SF EF GF DF Mayonaise or margarine

nerdhume · Post by **nerdhume** » Tue Apr 22, 2014 3:47 am

I live in a small town, usually order special items on the internet. Can't seem to find mayo or margarine that is allergen free.

Deb · Post by **Deb** » Tue Apr 22, 2014 5:44 am

I haven't tried it but this brand is. http://www.veganstore.com/product/soy-f ... ternatives

ldubois7 · Post by **ldubois7** » Tue Apr 22, 2014 6:06 am

http://wholelivingdaily.wholeliving.com ... /2298.html

http://www.realfoodallergyfree.com/2011 ... -soy-free/

http://earthbalancenatural.com/product/original-mayo/

Chrisdat · Post by **Chrisdat** » Tue Apr 22, 2014 8:59 am

I have learned to make my own. The only thing I am very careful of is rinsing my egg yolks throughly. I only react to egg whites, which is usually the food sensitivity, not the yolks. When I separate my yolks I run them under running water and even pick off the little white stringy thing, making sure no albumin remains.

Here are my favorite gluten-free, soy-free, egg-white free, vegetable oil free (canola et al.) recipes:
Homemade Bacon Mayonnaise, yummy!

http://www.hollywoodhomestead.com/homem ... aconnaise/

And this receipe changed forever the way I make mayonnaise. Literally 2-minute mayo, that does not fail! Before I would sometimes not get an emulsion, or the emulsion would break. I'd have to throw out expensive oils and eggs and start over. This method I swear is fail proof. Only suggestion is try to make sure your yolks are room temp.

I do not use vegetable oils (canolo, etc), or olive oil (imparts a bitter taste as the fat molecules in olive oil break apart with the high speed blending). I use avocado oil, almond oil, or best MCT oil (no flavor imparted at all - and super easy to digest). Sometimes I might use 1/2 one of the above oils and 1/2 olive oil - because the above oils are very expensive.

http://www.seriouseats.com/recipes/2011 ... naise.html

Be sure and watch the video.

nerdhume · Post by **nerdhume** » Tue Apr 22, 2014 9:34 am

Chris, How would I know if I can tolerate yolks & not whites?

Chrisdat · Post by **Chrisdat** » Tue Apr 22, 2014 9:54 am

I believe Tex has posted about egg whites being the main sensitivity. I know in the autoimmune community there is much talk about the whites being the problem. Search on "egg whites" here and see if you see his post.

I know I'm sensitive to the whites because I thought I'd developed a sensitivity to eggs. I switched to duck eggs, and did well for awhile. Then I got the same stomach pain and massive diarrhea/nausea with duck eggs, like I did with chicken eggs. About a 8 months ago I thought I'd try just egg yolks. I was desperate for a protein that wasn't so "meat-like". I soft cooked an egg in homemade beef broth (I'm sensitive to chicken). I was fine!

So occasionally I have soft cooked eggs in beef broth, or mayonnaise I make, or whatever - I just rinse the yolks very, very carefully. I only buy pasture-raised eggs. Expensive, but it's and occasional luxury, that assures me that the egg protein is of the best quality.

I do not have them everyday. I do not want to lose them in my diet, and it seems that if I have too much of any one thing, days and days in a row, I am more likely to become sensitive to that food.

BTW, do soft cook your yolks. Scrambling or hard-cooked eggs, denatures the egg protein, and this could spell trouble for your digestive system.

Erica P-G · Post by **Erica P-G** » Thu May 28, 2015 2:26 pm

Hi Theresa,

Did you find that Mayo yet?

If not I learned of JUST MAYO, that has come out and it is free from all those that you mentioned.

Cheers
Erica