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...A blog about living a life migraine-free

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Migraine-free Mayo

7/26/2013

3 Comments

 
Mayo is spread I use on sandwiches and  in tuna salad, deviled eggs, and is the base for many salad dressings.  My migraine experience has introduced me to very strenuous label reading.  Store bought mayo has a number of ingredients that concern me both as a migrainuer and a consumer.

Ingredients of concern: natural flavor, calcium disodium EDTA, lemon juice, and dried onions.

Natural flavor is an ingredient that food companies can put on a label and neglect to disclose the chemicals that are used to create the flavor.  The flavor can be the result of combining hundreds of unique chemicals.  As a migrainuer I like to know exactly what chemicals I am ingesting.  These flavors can be made through several methods including drying, roasting, or fermenting.  Remember glutamate (MSG) occurs naturally in many foods.  These flavorings come from natural sources, but are highly processed taking "natural" to a whole new meaning.

Calcium Disodium EDTA is made from ethylenediamine, formaldehyde (a known carcinogen), and sodium cyanide (cyanide should make us all question this ingredient).  EDTA is used to treat heavy metal (lead) poisoning because it binds many metals and causes your body to expel them.  A side effect of chelation therapy (heavy metal removal) with EDTA is malabsorption or low levels of vitamin C and various B vitamins.  Migrainuers are commonly low in B vitamins and Magnesium.

lemon juice  and onion are of concern for me because they are on my elimination list.

So, here is a recipe for Migraine-free Mayo that I can use to dress up salads and sandwiches:

2 egg yolks
1/4 cup distilled white vinegar
1 tablespoon Dijon Mustard (mine had horseradish)
1 1/2 cups canola oil
salt
 
Picture


I combine the egg yolks, vinegar, and mustard in a food processor.

I could use a whisk...but, I am lazy.

Picture
I realize the definition on this photo is not ideal, but I ensure my mustard doesn't have any strange ingredients either.

Picture


Gradually I add in the oil a little at a time until it is the thickness you I desire.

Then I add in a little salt.

It's just that simple.

Picture


Here is my "left-over salad" using my Mayo with  a little ground black pepper as a dressing!

I used last night's grilled chicken and sautéed green beans with spinach and red bell peppers.  I topped it with the Mayo, ground black pepper, and pumpkin seeds and served myself lunch.

3 Comments
Audrey Cook
5/14/2015 10:53:05 pm

I am so glad I found your blog. I was looking up calcium disodium edta because, ironically enough, I had switched from Miracle Whip to Hellmans Canola Mayo because it had no soy, which is a trigger for me. I've gotten a migraine the last 3 days in a row when I've eaten it, so I read the label again. There was that edta! I thought, well, I guess I just won't be able to use mayo ever again. And then, here you are, my angel! I've had migraines for over 30 years now and am still learning daily of new triggers. It appears that I can not have "any" preservatives or enhancers. If I don't know what it is, I'm not buying it. Thank you so much for providing a recipe for mayo that I can actually eat!

Reply
Mark Chamberlain
2/20/2021 10:37:13 am

Maren, thanks for this recipe! It's been amazing to me how hard it's been to stick with my migraine prevention diet, even after experiencing how much better I feel on it. And one of my pitfalls has been going back to regular mayo because it seems like just such a small condiment, it couldn't really trigger the migraine mechanism, could it? Well, yes, it can; and it does, every time. Amazing how in two tablespoons of mayo there's enough lemon juice and onion powder and whatever else that artificial yuck is to make my head burn for a day! I tried your recipe out and it was so nice to eat mayo that only has stuff I put in it. And now a couple hours later, no migraine, so I'm extremely happy! Keep up the great work!

Reply
Helene Longden
5/31/2021 10:31:09 am

.How long do you use it before you toss the leftover? I'm concerned about tyramine. Can the recipe be halved without losing quality? Thank you.

Reply



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    Maren

    A recovering chronic migraineur attempting to globally eliminate headaches via a website and possibly, one blog post at a time.

    contact me: [email protected]

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