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Speaker 1: Are you a mayonnaise person. Chances are if you are,

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Speaker 1: you have your absolute favorite and as one of the

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Speaker 1: most popular dressings or even spreads. We reached forward a

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Speaker 1: flavor of our salads and sandwiches. We thought it was

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Speaker 1: time for a review of mayonnaise. Hi, I'm Susi Burrow

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Speaker 1: and I'm leam Wood, and as two of us days

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Speaker 1: leading dieticians who specialize in evidence faced nutrition, we bring

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Speaker 1: you the Nutrition Couch product review, but weekly chat on

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Speaker 1: new products and old favorites you can find in the

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Speaker 1: supermarket solely a mayonnaise. Now, I have to be honest

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Speaker 1: with you, I am not a mayonnaise fan, except I

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Speaker 1: love chicken sandwiches, and so if I find like one

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Speaker 1: of those amazing chicken sandwiches that's got the celery and

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Speaker 1: the nuts cut in and it's like in a mayo mix, like,

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Speaker 1: I adore that. Like if I could learn how to

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Speaker 1: make those, I would be a very happy person. But

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Speaker 1: I actually don't really use or buy mayonnaise. So I'm

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Speaker 1: coming into this a little bit.

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Speaker 2: Left.

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Speaker 1: I guess it's not something I'm overly familiar with. So

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Speaker 1: I was interested to see the products we've picked today.

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Speaker 1: But are you are you into Mayo.

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Speaker 2: Nah, I'm not really a Maya go. I'm like you,

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Speaker 2: like if I've got a fresh chicken sanger, and this

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Speaker 2: is like as oussy as we can get. I think, like,

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Speaker 2: you know, fresh, nice hot chicken breasts and fresh salad,

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Speaker 2: a really nice fresh roll. Of course I put some

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Speaker 2: mayonnaise on there, but I don't even have mayonnaise in

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Speaker 2: my fridge. Like, it's just not something that I use routinely.

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Speaker 2: I know, I've got a lot of clients who just

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Speaker 2: love it. They put it on everything. My brother loves mayonnaise,

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Speaker 2: he puts it on everything. But I'm just not I

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Speaker 2: think it's not really a big sandwich person as well,

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Speaker 2: Like I would rarely eat a sandwich and less I

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Speaker 2: was out somewhere and it was a convenient kind of

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Speaker 2: lunch option. I don't know, that's not really my thing.

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Speaker 2: So yeah, I'm not really a big Mayo person. But

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Speaker 2: we have got a lot of requests for it, so

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Speaker 2: we thought we should we should definitely cover it because

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Speaker 2: it is a sort of oussy cult favorite.

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Speaker 1: It's so popular. I like, there's so many, So we've

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Speaker 1: got three we're going to have a look at today

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Speaker 1: and the first one is the Coal's mayonnaise, which is

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Speaker 1: listed as ninety seven percent fat free now retails for

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Speaker 1: three dollars. The first thing I will say, which might

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Speaker 1: be a little bit I don't know, maybe it's a

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Speaker 1: bit naive or a bit silly, but as soon as

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Speaker 1: I see ninety seven percent fat free in a mayo,

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Speaker 1: I don't think it's real mayonnaise because mayonnaise is high fat.

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Speaker 1: That's the mix of it. So I'm always a little

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Speaker 1: bit like, well, it's kind of not really proper mayonnaise,

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Speaker 1: that would be my first takeaway from it. But you know,

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Speaker 1: it is lower in fat and calories because of that.

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Speaker 1: But yeah, in my mind, it's not true kind of

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Speaker 1: mayo when it's low fat. But obviously from a health

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Speaker 1: perspective it makes a difference. So let's have a look

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Speaker 1: at the numbers. So I service twenty five grams, so

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Speaker 1: that would be a good heaped tablespoon one hundred and

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Speaker 1: almost one hundred and fifty killo duels per serve, or

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Speaker 1: thirty five calories, not much protein, very little fat. There's

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Speaker 1: a low fat food with less than three percent fat,

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Speaker 1: nothing saturated, quite a lot of carbohydrate. Seven grams so

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Speaker 1: almost a quarter of that is carbohydrates and a fifth

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Speaker 1: of that is sugar, is almost at four point seven

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Speaker 1: gram so you're getting like a teaspoon of sugar in

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Speaker 1: that product, which is a little bit of lumming. One

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Speaker 1: hundred and seventy five milligrams of sodium, which is not

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Speaker 1: overly and significant given that it's a small amount. We

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Speaker 1: recommend less than two thousand milligrams of sodium. So that's

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Speaker 1: almost a tenth of that in one tablespoon. So it

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Speaker 1: does add up ingredients water, white, vinegar, sugar, may start,

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Speaker 1: canola oil, antioxidant, salt, egg lemon juice, vegetable gum, preservative,

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Speaker 1: veggie powder, food acid, spicex strikes herbax structs, natural color.

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Speaker 1: So yeah, it's a low fat product. They're basically mixing

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Speaker 1: a range of different ingredients to give the sour flavor

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Speaker 1: of mayonnaise without the whole egg base that was giving

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Speaker 1: the fat load that we see in sort of a

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Speaker 1: high fat regular mayonnaise. Pretty processed, a lot of bits

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Speaker 1: and pieces in it, but it's made in Australia, at

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Speaker 1: least eighty nine percent of Australian ingredients. You know, i'd

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Speaker 1: put it, I guess in the categoryly in of it's

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Speaker 1: like a low fat dressing, you know, a little bit.

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Speaker 1: It's not going to harm you and the grand scheme

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Speaker 1: of things, it's not overly good, it's not overly bad.

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Speaker 1: I'd give it a six out of ten. You know,

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Speaker 1: I wouldn't buy it. I don't really recommend it, but yeah,

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Speaker 1: it's not adding too much in what do you think?

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Speaker 2: This is one where I'm because it's such a small

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Speaker 2: amount of a product. If I had a client who

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Speaker 2: loved Mayo, I work with ladies predominantly for fat loss,

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Speaker 2: and I've got to keep the calories in check, so

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Speaker 2: I don't really want them having, you know, one hundred

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Speaker 2: plus calories on a little tea spoit of mayonnaise they're

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Speaker 2: going to put in a sandwich. So this is probably

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Speaker 2: something that I personally would recommend for my clients if

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Speaker 2: they were Mayo lovers and they wanted it on their

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Speaker 2: sandwich or their wrap or something like that, just because

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Speaker 2: for me, you know, it's energy density. It's probably half,

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Speaker 2: if not more, you know, half the calories of some

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Speaker 2: of the other options out there. So although it does

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Speaker 2: have a little bit of sugar in there, it does

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Speaker 2: have a couple of extra ingredients in there. In the

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Speaker 2: grand scheme of things, I think, considering how little we

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Speaker 2: are using I would assume people would use in a

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Speaker 2: recipe or as part of a wrap or a sandwich,

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Speaker 2: I would probably be pretty happy to recommend there's even

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Speaker 2: though it is a little bit more processed. I'm probably

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Speaker 2: more inclined to go to the lower fat option here

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Speaker 2: and the lower calorie option in the grand scheme of things.

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Speaker 2: That's my personal view.

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Speaker 1: Yeah, it's a fair cal if you're keeping calories control,

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Speaker 1: it's going to be a smart option, particularly if you

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Speaker 1: don't mind the flavor.

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Speaker 2: And I've tried it, it's actually not bad either. It's

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Speaker 2: not like it tastes like to me. It just kind

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Speaker 2: of tastes like mayonnaise.

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Speaker 1: Well, it's just not creamy, you know, when you have

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Speaker 1: the full fat I do use sometimes mayonnaise in a pie,

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Speaker 1: Like I've got a recipe for a pie that you

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Speaker 1: mix frozen veggie, some soup mix, and some full fat

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Speaker 1: mayo and it creates a creamy texture. So it is

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Speaker 1: lower in fat than save full cream in a chicken pie.

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Speaker 1: So you know, it's got a much richer mouth feel.

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Speaker 1: Whereas I have tried the low fat ones. They're sort

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Speaker 1: of much lighter obviously, So yeah, you're right, you know,

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Speaker 1: as a spread on a bit of bread and just

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Speaker 1: for a little bit of flavor, it's not going to

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Speaker 1: be doing any harm because when we take a look

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Speaker 1: at the this is a full fat one we've got now,

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Speaker 1: which is the QP Japanese Mayonnaise three hundred grams four

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Speaker 1: dollars seven. Is this like a well known product that

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Speaker 1: people like, is it?

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Speaker 2: Yeah?

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Speaker 1: Four disclosure.

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Speaker 2: We threw it in there because this is like cult favorite.

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Speaker 2: And shout out to our student Amy, who actually helped

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Speaker 2: to selects all these products this week. This is something

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Speaker 2: that I think I think they use it in a

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Speaker 2: lot of like sushi places in Japanese places, a QB Mayo,

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Speaker 2: It's something that a lot of client's enemy like, I

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Speaker 2: love Mayo. I will only have this one. I will

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Speaker 2: only have this brand. So I think it's sort of

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Speaker 2: like a cult favorite. The mayonnaise lovel is out there

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Speaker 2: really do love this one, but it is it is

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Speaker 2: pretty calorie den it packs a punch.

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Speaker 1: So this is good. This is real mayonnaise. So this

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Speaker 1: is soybean oil, egg yolk nine point five percent to

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Speaker 1: still vinegar, salt, rice, vinegar water flavor ine hans to

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Speaker 1: sixty one, so a nice smash of MSG and they're

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Speaker 1: just a flavor it up and a preservative. So but

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Speaker 1: you're right calorie wise, so you're looking at about one

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Speaker 1: hundred calories per serve, which is only fifteen gram so

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Speaker 1: almost if you were doing a similar serving size to

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Speaker 1: the low fat you'd be getting close to two hundred

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Speaker 1: calories in this mayonnaise.

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Speaker 2: Yeah, it's like five six times the amount calorie wise

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Speaker 2: then the other one. So I think you know, if

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Speaker 2: the goal is fat loss and this QP mayo is

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Speaker 2: your favorite mayo, use it very very very sparingly.

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Speaker 1: That's eleven grams of fat in fifteen grams. It's basically

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Speaker 1: all fat packs. So if you've got with thirty grams

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Speaker 1: a heap tablespoon, you're gonna get like twenty two grams

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Speaker 1: of fat. Let's packing a big pipe plus a MSG

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Speaker 1: plus two. I wonder people like the taste of it, yeah,

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Speaker 1: because it's got all that fat plus and MSG to

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Speaker 1: go along so delicious. Oh that's funny. That makes sense

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Speaker 1: why they use it in sushi places.

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Speaker 2: But it's interesting that soyboon oil is the first ingredient, Like,

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Speaker 2: I find that quite interesting, Like I've never really heard

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Speaker 2: of soybean oil before. Yeah, I guess it's quite traditional

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Speaker 2: how they make that Japanese mayonnaise.

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Speaker 1: And I'm just having a look at the list of

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Speaker 1: we should have done this before. Actually the ingredient list

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Speaker 1: of like a, there's sort of ones they use in

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Speaker 1: and sort of Jewish grips when they're doing the bagels

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Speaker 1: and smoked salmon. They've got a couple of mayos that

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Speaker 1: they're very font of, very cult like following. So I

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Speaker 1: have a look at their ingredient. But you're right, I

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Speaker 1: haven't seen soy been oil before. And yeah, but their

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Speaker 1: MSG is an interesting one. Hey, well you do that.

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Speaker 2: I'll go through the nutrition panel. So this one, it

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Speaker 2: actually says on the ingredient list contains egg, mustard, preservatives,

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Speaker 2: soy and soy beans, so a few you know, allergies

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Speaker 2: there to be aware of. And in terms of the

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Speaker 2: nutrition panel, as Susi mentioned, it's only fifteen grams serving size,

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Speaker 2: so compared to the Coles Low Fat one that was

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Speaker 2: twenty five grams, so you get significantly less serving size,

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Speaker 2: significantly more calories, So you've got four hundred and forty

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Speaker 2: kilo gills per fifteen grand serving, which is, you know,

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Speaker 2: sort of one hundred calories. You've got basically no protein,

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Speaker 2: and the eleven point four grams of fat, which is

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Speaker 2: a very high fat product, but only one point eight

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Speaker 2: grams of that are saturated fat, so the fat balance

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Speaker 2: isn't actually too bad. Very minimal carbohydrate less than a

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Speaker 2: gram of carbs basically the mayos or fat. There's no

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Speaker 2: ruler for carbs, zero grams of sugar, zero dietary fiber

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Speaker 2: and theyre obviously, and one hundred milligrams of sodium. So

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Speaker 2: in terms of the nutrition, I mean, I'd never give

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Speaker 2: mayonnaise a ten out of ten, no matter how good

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Speaker 2: it was. But I think in terms of the coals

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Speaker 2: as Suzi is that I'd probably give it maybe a

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Speaker 2: six or seven. When it comes to mayonnaise, the QP

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Speaker 2: Mayo or Susie, it'd be hard pressed to even get

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Speaker 2: two stars to two out of ten from me. How

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Speaker 2: do you feel, I'm a I'm a bit harsh. Taste

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Speaker 2: wise is probably ten out of ten, let's be honest.

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Speaker 2: But nutrition panel wise, there's nothing really in there that

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Speaker 2: does it for me?

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Speaker 1: Well, I don't like the MSG. Well the S and

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Speaker 1: W Mayo, which is a very well known brand as well,

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Speaker 1: they are also using soybean oil and also nine percent eggs,

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Speaker 1: so that's obviously a bit of our just recipe. But

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Speaker 1: the one I'm thinking of is Helman's Helmans is the

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Speaker 1: really famous one that a lot of people will only

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Speaker 1: have Helmans and that's listed as vegetable oil seventy seven percent,

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Speaker 1: so then disclosing what type, which is alarming, and that's

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Speaker 1: only eight percent. Well that's eight percent egg. So the

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Speaker 1: baseline mixes for commercial mayo are pretty similar. It's coming

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Speaker 1: from a large dose of vegetable oil and about eight

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Speaker 1: to nine percent egg. But yeah, I'm not loving this

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Speaker 1: this QB because of the MSD. I'd probably give it two. Yeah,

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Speaker 1: we've got two and a six. Are we going to

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Speaker 1: come in at the end with the hour? Oh, here

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Speaker 1: we go. There's the Audi Yeah yeah, Audi Coal Way.

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Speaker 1: We've had a lot of requests for Audi product. A

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Speaker 1: popular man come to the party. So this is the

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Speaker 1: Audi Coal Way authentic mayonnaise eight point eight percent egg yolk.

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Speaker 1: So obviously they're infering quality based on the proportion of

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Speaker 1: egg serve of twenty grams or a tablespoon, almost one

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Speaker 1: hundred and fifty calories per serve, So again, sixteen fifteen

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Speaker 1: point eight grams are fat, four one point two saturated,

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Speaker 1: little to no carbohydrate, ninety six sodium, so very similar

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Speaker 1: profile vegetable oil, salted egg, yolk, water, spirit, vinegar, sugar, salt, lime, juice, thickener,

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Speaker 1: natural mustard flavor, antioxidant. So at least it's got a

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Speaker 1: natural flavor in it. Oh yeah, I don't know if

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Speaker 1: I sort of am a bit of the belief if

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Speaker 1: you want to have mayo, like have a bit of

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Speaker 1: the one that you really like, and as long as

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Speaker 1: it's about the portions. Really, for me, with mayo, it's

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Speaker 1: a bit like pesto, Like, well, well pesto is a

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Speaker 1: bit better fat, I guess, but they're high fat food,

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Speaker 1: so you've really got to watch your portions. And I

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Speaker 1: think a tablespoons too much, Like that's almost half your

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Speaker 1: daily intake of fat for a small female in a

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Speaker 1: serve of mayo, and it's not great fat that you're getting.

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Speaker 1: So I would much prefer a serve to be like

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Speaker 1: a teaspoon, like keep it really small as a spread

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Speaker 1: and then have the real stuff as opposed to having

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Speaker 1: the more processed in large amounts. That's probably the position

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Speaker 1: I would take with a mayo lover and use it

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Speaker 1: very occasionally as opposed to be adding it, you know,

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Speaker 1: several times a week. So that's probably where I'm sitting

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Speaker 1: with it. Go the real one that you love, and

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Speaker 1: use less as little as you can if you have

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Speaker 1: to have it every day. I with you, go the

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Speaker 1: low fat one. And I'm not a fan of a

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Speaker 1: mayo with MSG in it at all. I think keep

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Speaker 1: clear of that.

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Speaker 2: I agree, Yeah, so much of a considering the nutrition

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Speaker 2: panel is very similar from the Aldi one and the

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Speaker 2: QP Japanese one, probably would definitely go the Aldi one.

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Speaker 2: It's cheaper and it's also it's a product of Germany.

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Speaker 2: The QB ones Japanese and the Coals mayonnaise is actually

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Speaker 2: made in Australia, so you've got three different you know,

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Speaker 2: buying Australian is important to you. Well, maybe the Coals

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Speaker 2: branded one's a bit better. The Aldi one is German,

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Speaker 2: but I definitely think the ingredient list is a little

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Speaker 2: bit cleaner and a little bit better and definitely doesn't

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Speaker 2: include the MSG, which I think is actually really important,

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Speaker 2: particularly if you giving it to your kids. But yeah,

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Speaker 2: so no, no, no, maybe five five out of ten. You know,

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Speaker 2: no gold stars here in terms of mayonnaise, But I

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Speaker 2: agree with you. I think portion sizes is absolutely key,

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Speaker 2: and even trying to thin it out with a little

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Speaker 2: bit of water. If you are using it as part

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Speaker 2: of like a dressing or something like that, I think

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Speaker 2: there's definitely better dressings out there. I think if you're

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Speaker 2: putting it on a little bit of a sandwich or

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Speaker 2: a wrap on a burger, that's absolutely okay. But if

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Speaker 2: you're using mayonnaise regularly as part of a salad dressing,

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Speaker 2: I think you should probably thin it out with a

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Speaker 2: bit of water, a bit of sider vinegar, lemon juice,

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Speaker 2: something like that, to just make a little go a

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Speaker 2: little bit further.

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Speaker 1: Yeah, it's really interesting with sources because I just myself,

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Speaker 1: by chance tonight went down and had a little look

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Speaker 1: at sauce aisle for something else I was doing while

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Speaker 1: we were waiting to record this, and I couldn't believe

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Speaker 1: how many there were because I don't use any of

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Speaker 1: these kind of sauces, with the exception of maybe tomato

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Speaker 1: so there are huge numbers because with burgers and things,

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Speaker 1: the issue is when you have them with mayo. This

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Speaker 1: is a good example with chicken burgers, particularly the ones

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Speaker 1: that you get at fast food joints. They've got loads

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Speaker 1: and loads of mayo and that's why they've got also

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Speaker 1: that burger sauce now, which is a Mayo kind of

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Speaker 1: creamy blend, but they are so high in calories, like

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Speaker 1: they're literally adding twenty grams of fat to any burger

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Speaker 1: that you're having at a minimum because they lather it on.

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Speaker 1: So it's a good take home message that these sauces

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Speaker 1: for the pleasure that you get out of them, is

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Speaker 1: it really worth twenty grams of fat for just that

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Speaker 1: little serve of a high fat sauce. So I think

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Speaker 1: they take her message for everyone is just less sauce

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Speaker 1: is really better. Use it perhaps for special dishes or

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Speaker 1: if you're doing a really special salad that wires mayonnaise,

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Speaker 1: because that's in the context that a number of my

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Speaker 1: clients who like sort of those very specific brands, it's

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Speaker 1: often when they're making a recipe that's known for mayo

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Speaker 1: as a base, as opposed to using it on something

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Speaker 1: all the time. So I'm with you. If someone was

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Speaker 1: wanting to use it all the time, I absolutely would

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Speaker 1: be suggesting the low fat version, even though it's a

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Speaker 1: pretty processed food. And I guess the other thing for me,

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Speaker 1: Leanne is I want to know what kind of oil

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Speaker 1: it is. I certainly don't want it to be palm

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Speaker 1: oil sludging into my mayo so or blended vegetable kind

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Speaker 1: of oil, so check of it. You're better to have

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Speaker 1: something that is documented as a specific type of vegetable

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Speaker 1: oil on the label. And as we said, we're not

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Speaker 1: big fans of the MSG or the additive sixty one

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Speaker 1: because we know that primes people to want more of

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Speaker 1: that and it's not good for our sort of brain

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Speaker 1: centers that drive appetite. So yeah, it's been very enlightening

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Speaker 1: for me to have a look at all these products,

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Speaker 1: and it's a reminder of how many sources can slip

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Speaker 1: in without us even realizing it. You know, if you're

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Speaker 1: adding spread to your toast in the morning, salad dressing,

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Speaker 1: mayo on spreads or sandwich peanut butter are like, you know,

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Speaker 1: several sauces can be adding up to give you know,

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Speaker 1: twenty thirty forty extragrams of fat per day without you

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Speaker 1: even realizing it.

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Speaker 2: And if you're someone that loves the sushi that is

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Speaker 2: drowned in the Japanese QP mayonnaise and the gogs fat loss,

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Speaker 2: perhaps rethinking that one as well, or even something like

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Speaker 2: if you're going to I don't know KFC as an example,

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Speaker 2: and you think you're doing the right thing by adding

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Speaker 2: you serve veggies and you're getting a coal sal or

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Speaker 2: on the side again that's drowned in mayonnaise as well,

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Speaker 2: So you're sort of about doing the added benefit of

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Speaker 2: adding some of the veggies when something's drowned in mayonnaise

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Speaker 2: as well. So just be very worry about the extra

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Speaker 2: you know, sides and things you think you might do

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Speaker 2: doing the right thing. But if something is got you know,

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Speaker 2: drowned in mayonnaise like coals or or like sushi, is

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Speaker 2: the calorie and the fat content can add up very

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Speaker 2: very quickly.

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Speaker 1: And if you ever have the chance to ask for

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Speaker 1: no sauce, he's also going to save you a significant

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Speaker 1: amount of fat and calories, particularly in fast food meals.

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Speaker 1: All right, Well, that brings us to the end of

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Speaker 1: the Nutrition Couch product review. For another week. If you

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Speaker 1: haven't done so, we would love to have you subscribe

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Speaker 1: and have us delive it every Sunday and Wednesday morning.

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Speaker 1: We love chatting to you on our social sites. We

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Speaker 1: have both Instagram and Facebook for your questions and feedback,

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Speaker 1: and we will see you on Sunday morning for our

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Speaker 1: weekly regular drop. Have a good week, have a good

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Speaker 1: weekend around