If you've been following along with us, you've surely noticed our love for mayo. A food once thought of as one of the "worst" foods has become a staple in the world of paleo, and real food diets. Why mayo? What makes mayo such a popular ingredient now?
These days. we've gotten wise about the fats we put in our mayo, which is why we're all happily using it again. Unlike many you'll find lining the shelves at your standard grocery store, the mayos we know and love use avocado oil instead of canola oil. Canola oil is best avoided because it's extremely processed, and has an undesirable ratio of fatty acids. Instead we can enjoy mayo made with Avocado oil that a balanced proportion of omega-3 and omega-6 fatty acids, thanks to our friends at Primal Kitchen Foods (ahem, Mr Mark Sisson himself!) These essential fatty acids, along with vitamin E, have powerful antioxidant properties which can protect your blood vessels. Alpha linolenic acid (ALA), the omega-3 fatty acid in avocados, has been found to suppress tumor growth in breast and colon cancers.
Avocado oil also promotes faster healing and better skin quality. Vitamin A, D and E are all involved in skin cell growth and regeneration. Chock full of oleic acid and lecithin, it’s great for the hair and skin — inside and out. Avocado oil is said to have anti-aging benefits (and it also smells great) so don’t be afraid to use it liberally, and everywhere.
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