Yeah, it's made *with* olive oil, meaning probably 99% soybean oil and 1% olive oil. That's why I only eat mayo I make myself!

Make your own mayo

How to Make Mayonnaise in 20 seconds



--Melissa

Hey - I completely agree with you. My doc wrote the book on BC (literally). And he errs on the side of caution because of all the conflicts. He still advises to avoid it in any form.

All the contamination in our food supply from soy makes it almost impossible to eat out with any degree of security. It makes most premade foods a forbidden thing as well.

I end up making my own everything at home from mayo to sauces! I use coconut aminos to replace soy sauce in Chinese foods. And I'm looking into making my own hoisin and oyster sauces using coconut aminos.

It soooo sux. I don't believe that soy is safe for anyone, hormonally driven cancer or not. Especially since most of it in America is a GMO created crop.

Not sitting in judgement of anyone eating soy. It is just that so many people don't actually "know" the insidious truth behind soy.

On my blog I try to bring some truths to light about many of our food products without hitting people over the head with it. You can't change what you don't know, right? But in soy's case I don't think ignorance is bliss. I sure didn't feel that way when I discovered I had hormone positive breast cancer in a late stage. :-/

0Angel0 - I am a bit late reading this thread but am finding it fascinating. I am curious as to how you wanted to incorporate it into your plan. For myself, I am toying with the idea of using more Vegan food in my plan which relies heavily on soy and my plan allows it for vegetarians. I am not a V now but was and still like to cook that way. I am weird in the way that I actually like raw tofu and will dip it in Nutritional yeast to eat. My body seems to feel good on it and it doesn't affect my loss.
I know before LC I used to drink the entire box in one day of soy milk - and it would make me hungry after - so to me that was a red flag and I didn't continue to use it. I find it very interesting that many people here do not use it and would like to look into that information.
Thanks, everyone.
Kat

"Make your own mayo"
I finally decided to start making my own mayo too - having fun trying the zillion recipes out there. It is delicious. Actually the store bought with sugar in it is starting to gross me out now...and I loved it before.
Kat

I was thinking about this whole soy sauce thing having read this thread.. It doesn't actually have a very strong flavour.. You could probably add a touch of marmite and some salt and get much the same effect.

I really appreciate the advice from people here on the forum. I never ate much soya, but it is in Hellman's mayo, and now I'm low-carbing, I am eating more mayo.. I've always made mayo occasionally, but reading this board led to my decision to make all my own mayo in future, from a decent omega-3 rich oil.




I'm wondering how you would replace soy sauce with coconut aminos?

Genetically modified. Never meant for human consumption. Follow the money. Big Agra. Nope. Never.

"I'm wondering how you would replace soy sauce with coconut aminos?"
Yes, I am wondering that myself.
Kat

I did a search on coconut aminos and there is a product called Coconut Aminos. It is made from the aged sap of the coconut palm, with added sea salt.. However, the sap is sweet, and 1tsp is 1g carb, which is a bit high for me, as I tend to throw stuff like that around too generously. It does, however, state that it is "enzymatically alive", which is interesting, as the more enzymes we can get into us, hopefully the better for our general health.

http://www.amazon.com/Coconut-Secre...ef=pd_sim_hpc_2

Yeah, those immersion blenders make mayo-making an absolute snap. It's so easy there's no good reason on earth to eat the cr*p that passes for commercial mayos with their nasty oils!

Awesome!!! Thanks

You've done it, Melissa! I've just ordered my first immersion blender!

No. I'm allergic to soy. I break out in hives, my tongue swells and I can't breathe.

There's no going back now WereBear! They are awesome. I use them to make mashed cauliflower, blend up soups in the pot, make hollandaise sauce, mayo, all sorts of stuff. They are super handy and a snap to clean, much easier than a traditional blender. I find that the regular blender has become a relic for us. We either need the immersion blender or the food processor for big jobs, nothing in between.

--Melissa

Soy.... yick. I've eaten tofu once, noted that it was a lot of stuffing around for something that ended up tasting like eggs, resolved to never eat it again.

I use soy sauce once every 6 months maybe. I tend to prefer plain old meat, veg, herbs & spices, butter & coconut oil.

and Kirsteen! Bravo on the marmite suggestion, I'll check if I have it in the cupboard, I need never touch soy again!

I'm continually amazed and uplifted by the wisdom you guys all provide! Thank you ; )