Food as Medicine:
Industrialized oils are oils extracted from things like grains, seeds and beans such as canola oil, cottonseed and soybean oil. They began to largely replace traditional saturated fats in the diet as saturated fats became demonized and as processed, packaged food became more common in the American Diet. We new know that these industrialized vegetable oils that were once touted as “healthy foods” are highly processed, often by using high heat solvents, chemical extractions as well as bleaching agents. During these processes, seed oils become oxidized or damaged by the processing, resulting in a product that is extremely volatile in nature and susceptible to further oxidation during the cooking process. Industrial oils are particularly high in polyunsaturated (unstable) fats and omega-6 fatty acids, which are known to be pro-inflammatory in the body. Instead, choose real food oils that are minimally processed such as cold-pressed olive oil and coconut oil, as well as grassfed butter and ghee. Store your oils in a cabinet away from light and heat to prevent oxidation, and pay attention to the smoke point of your particular oil!
Ingredients:
1 large egg yolk
½ teaspoon sea salt
½ teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon apple cider vinegar
¾ cup cold-pressed olive oil
Directions:
Place the egg yolk, sea salt, mustard, lemon juice and apple cider in a bowl. Whisk until the yolk thickens, about 1 minute.
Add the oil ¼ cup at a time, whisking vigorously until incorporated, about 1 minute each time. The mayo should thicken and firm up. Add the last cup of oil all at once and whisk again until desired consistency is achieved.
Alternatively, you can use the Vitamix and simply stream in the oil ¼ cup at a time. Store in a glass ball jar in the fridge for up to a week.
Makes about 16 1 Tbsp servings
Nutrition facts serving: 94 Calories, 11g Fat, 0g Carbohydrates, 0g Protein
