Speaker 1: Are you a mayonnaise person. Chances are if you are,
Speaker 1: you have your absolute favorite and as one of the
Speaker 1: most popular dressings or even spreads. We reached forward a
Speaker 1: flavor of our salads and sandwiches. We thought it was
Speaker 1: time for a review of mayonnaise. Hi, I'm Susi Burrow
Speaker 1: and I'm leam Wood, and as two of us days
Speaker 1: leading dieticians who specialize in evidence faced nutrition, we bring
Speaker 1: you the Nutrition Couch product review, but weekly chat on
Speaker 1: new products and old favorites you can find in the
Speaker 1: supermarket solely a mayonnaise. Now, I have to be honest
Speaker 1: with you, I am not a mayonnaise fan, except I
Speaker 1: love chicken sandwiches, and so if I find like one
Speaker 1: of those amazing chicken sandwiches that's got the celery and
Speaker 1: the nuts cut in and it's like in a mayo mix, like,
Speaker 1: I adore that. Like if I could learn how to
Speaker 1: make those, I would be a very happy person. But
Speaker 1: I actually don't really use or buy mayonnaise. So I'm
Speaker 1: coming into this a little bit.
Speaker 2: Left.
Speaker 1: I guess it's not something I'm overly familiar with. So
Speaker 1: I was interested to see the products we've picked today.
Speaker 1: But are you are you into Mayo.
Speaker 2: Nah, I'm not really a Maya go. I'm like you,
Speaker 2: like if I've got a fresh chicken sanger, and this
Speaker 2: is like as oussy as we can get. I think, like,
Speaker 2: you know, fresh, nice hot chicken breasts and fresh salad,
Speaker 2: a really nice fresh roll. Of course I put some
Speaker 2: mayonnaise on there, but I don't even have mayonnaise in
Speaker 2: my fridge. Like, it's just not something that I use routinely.
Speaker 2: I know, I've got a lot of clients who just
Speaker 2: love it. They put it on everything. My brother loves mayonnaise,
Speaker 2: he puts it on everything. But I'm just not I
Speaker 2: think it's not really a big sandwich person as well,
Speaker 2: Like I would rarely eat a sandwich and less I
Speaker 2: was out somewhere and it was a convenient kind of
Speaker 2: lunch option. I don't know, that's not really my thing.
Speaker 2: So yeah, I'm not really a big Mayo person. But
Speaker 2: we have got a lot of requests for it, so
Speaker 2: we thought we should we should definitely cover it because
Speaker 2: it is a sort of oussy cult favorite.
Speaker 1: It's so popular. I like, there's so many, So we've
Speaker 1: got three we're going to have a look at today
Speaker 1: and the first one is the Coal's mayonnaise, which is
Speaker 1: listed as ninety seven percent fat free now retails for
Speaker 1: three dollars. The first thing I will say, which might
Speaker 1: be a little bit I don't know, maybe it's a
Speaker 1: bit naive or a bit silly, but as soon as
Speaker 1: I see ninety seven percent fat free in a mayo,
Speaker 1: I don't think it's real mayonnaise because mayonnaise is high fat.
Speaker 1: That's the mix of it. So I'm always a little
Speaker 1: bit like, well, it's kind of not really proper mayonnaise,
Speaker 1: that would be my first takeaway from it. But you know,
Speaker 1: it is lower in fat and calories because of that.
Speaker 1: But yeah, in my mind, it's not true kind of
Speaker 1: mayo when it's low fat. But obviously from a health
Speaker 1: perspective it makes a difference. So let's have a look
Speaker 1: at the numbers. So I service twenty five grams, so
Speaker 1: that would be a good heaped tablespoon one hundred and
Speaker 1: almost one hundred and fifty killo duels per serve, or
Speaker 1: thirty five calories, not much protein, very little fat. There's
Speaker 1: a low fat food with less than three percent fat,
Speaker 1: nothing saturated, quite a lot of carbohydrate. Seven grams so
Speaker 1: almost a quarter of that is carbohydrates and a fifth
Speaker 1: of that is sugar, is almost at four point seven
Speaker 1: gram so you're getting like a teaspoon of sugar in
Speaker 1: that product, which is a little bit of lumming. One
Speaker 1: hundred and seventy five milligrams of sodium, which is not
Speaker 1: overly and significant given that it's a small amount. We
Speaker 1: recommend less than two thousand milligrams of sodium. So that's
Speaker 1: almost a tenth of that in one tablespoon. So it
Speaker 1: does add up ingredients water, white, vinegar, sugar, may start,
Speaker 1: canola oil, antioxidant, salt, egg lemon juice, vegetable gum, preservative,
Speaker 1: veggie powder, food acid, spicex strikes herbax structs, natural color.
Speaker 1: So yeah, it's a low fat product. They're basically mixing
Speaker 1: a range of different ingredients to give the sour flavor
Speaker 1: of mayonnaise without the whole egg base that was giving
Speaker 1: the fat load that we see in sort of a
Speaker 1: high fat regular mayonnaise. Pretty processed, a lot of bits
Speaker 1: and pieces in it, but it's made in Australia, at
Speaker 1: least eighty nine percent of Australian ingredients. You know, i'd
Speaker 1: put it, I guess in the categoryly in of it's
Speaker 1: like a low fat dressing, you know, a little bit.
Speaker 1: It's not going to harm you and the grand scheme
Speaker 1: of things, it's not overly good, it's not overly bad.
Speaker 1: I'd give it a six out of ten. You know,
Speaker 1: I wouldn't buy it. I don't really recommend it, but yeah,
Speaker 1: it's not adding too much in what do you think?
Speaker 2: This is one where I'm because it's such a small
Speaker 2: amount of a product. If I had a client who
Speaker 2: loved Mayo, I work with ladies predominantly for fat loss,
Speaker 2: and I've got to keep the calories in check, so
Speaker 2: I don't really want them having, you know, one hundred
Speaker 2: plus calories on a little tea spoit of mayonnaise they're
Speaker 2: going to put in a sandwich. So this is probably
Speaker 2: something that I personally would recommend for my clients if
Speaker 2: they were Mayo lovers and they wanted it on their
Speaker 2: sandwich or their wrap or something like that, just because
Speaker 2: for me, you know, it's energy density. It's probably half,
Speaker 2: if not more, you know, half the calories of some
Speaker 2: of the other options out there. So although it does
Speaker 2: have a little bit of sugar in there, it does
Speaker 2: have a couple of extra ingredients in there. In the
Speaker 2: grand scheme of things, I think, considering how little we
Speaker 2: are using I would assume people would use in a
Speaker 2: recipe or as part of a wrap or a sandwich,
Speaker 2: I would probably be pretty happy to recommend there's even
Speaker 2: though it is a little bit more processed. I'm probably
Speaker 2: more inclined to go to the lower fat option here
Speaker 2: and the lower calorie option in the grand scheme of things.
Speaker 2: That's my personal view.
Speaker 1: Yeah, it's a fair cal if you're keeping calories control,
Speaker 1: it's going to be a smart option, particularly if you
Speaker 1: don't mind the flavor.
Speaker 2: And I've tried it, it's actually not bad either. It's
Speaker 2: not like it tastes like to me. It just kind
Speaker 2: of tastes like mayonnaise.
Speaker 1: Well, it's just not creamy, you know, when you have
Speaker 1: the full fat I do use sometimes mayonnaise in a pie,
Speaker 1: Like I've got a recipe for a pie that you
Speaker 1: mix frozen veggie, some soup mix, and some full fat
Speaker 1: mayo and it creates a creamy texture. So it is
Speaker 1: lower in fat than save full cream in a chicken pie.
Speaker 1: So you know, it's got a much richer mouth feel.
Speaker 1: Whereas I have tried the low fat ones. They're sort
Speaker 1: of much lighter obviously, So yeah, you're right, you know,
Speaker 1: as a spread on a bit of bread and just
Speaker 1: for a little bit of flavor, it's not going to
Speaker 1: be doing any harm because when we take a look
Speaker 1: at the this is a full fat one we've got now,
Speaker 1: which is the QP Japanese Mayonnaise three hundred grams four
Speaker 1: dollars seven. Is this like a well known product that
Speaker 1: people like, is it?
Speaker 2: Yeah?
Speaker 1: Four disclosure.
Speaker 2: We threw it in there because this is like cult favorite.
Speaker 2: And shout out to our student Amy, who actually helped
Speaker 2: to selects all these products this week. This is something
Speaker 2: that I think I think they use it in a
Speaker 2: lot of like sushi places in Japanese places, a QB Mayo,
Speaker 2: It's something that a lot of client's enemy like, I
Speaker 2: love Mayo. I will only have this one. I will
Speaker 2: only have this brand. So I think it's sort of
Speaker 2: like a cult favorite. The mayonnaise lovel is out there
Speaker 2: really do love this one, but it is it is
Speaker 2: pretty calorie den it packs a punch.
Speaker 1: So this is good. This is real mayonnaise. So this
Speaker 1: is soybean oil, egg yolk nine point five percent to
Speaker 1: still vinegar, salt, rice, vinegar water flavor ine hans to
Speaker 1: sixty one, so a nice smash of MSG and they're
Speaker 1: just a flavor it up and a preservative. So but
Speaker 1: you're right calorie wise, so you're looking at about one
Speaker 1: hundred calories per serve, which is only fifteen gram so
Speaker 1: almost if you were doing a similar serving size to
Speaker 1: the low fat you'd be getting close to two hundred
Speaker 1: calories in this mayonnaise.
Speaker 2: Yeah, it's like five six times the amount calorie wise
Speaker 2: then the other one. So I think you know, if
Speaker 2: the goal is fat loss and this QP mayo is
Speaker 2: your favorite mayo, use it very very very sparingly.
Speaker 1: That's eleven grams of fat in fifteen grams. It's basically
Speaker 1: all fat packs. So if you've got with thirty grams
Speaker 1: a heap tablespoon, you're gonna get like twenty two grams
Speaker 1: of fat. Let's packing a big pipe plus a MSG
Speaker 1: plus two. I wonder people like the taste of it, yeah,
Speaker 1: because it's got all that fat plus and MSG to
Speaker 1: go along so delicious. Oh that's funny. That makes sense
Speaker 1: why they use it in sushi places.
Speaker 2: But it's interesting that soyboon oil is the first ingredient, Like,
Speaker 2: I find that quite interesting, Like I've never really heard
Speaker 2: of soybean oil before. Yeah, I guess it's quite traditional
Speaker 2: how they make that Japanese mayonnaise.
Speaker 1: And I'm just having a look at the list of
Speaker 1: we should have done this before. Actually the ingredient list
Speaker 1: of like a, there's sort of ones they use in
Speaker 1: and sort of Jewish grips when they're doing the bagels
Speaker 1: and smoked salmon. They've got a couple of mayos that
Speaker 1: they're very font of, very cult like following. So I
Speaker 1: have a look at their ingredient. But you're right, I
Speaker 1: haven't seen soy been oil before. And yeah, but their
Speaker 1: MSG is an interesting one. Hey, well you do that.
Speaker 2: I'll go through the nutrition panel. So this one, it
Speaker 2: actually says on the ingredient list contains egg, mustard, preservatives,
Speaker 2: soy and soy beans, so a few you know, allergies
Speaker 2: there to be aware of. And in terms of the
Speaker 2: nutrition panel, as Susi mentioned, it's only fifteen grams serving size,
Speaker 2: so compared to the Coles Low Fat one that was
Speaker 2: twenty five grams, so you get significantly less serving size,
Speaker 2: significantly more calories, So you've got four hundred and forty
Speaker 2: kilo gills per fifteen grand serving, which is, you know,
Speaker 2: sort of one hundred calories. You've got basically no protein,
Speaker 2: and the eleven point four grams of fat, which is
Speaker 2: a very high fat product, but only one point eight
Speaker 2: grams of that are saturated fat, so the fat balance
Speaker 2: isn't actually too bad. Very minimal carbohydrate less than a
Speaker 2: gram of carbs basically the mayos or fat. There's no
Speaker 2: ruler for carbs, zero grams of sugar, zero dietary fiber
Speaker 2: and theyre obviously, and one hundred milligrams of sodium. So
Speaker 2: in terms of the nutrition, I mean, I'd never give
Speaker 2: mayonnaise a ten out of ten, no matter how good
Speaker 2: it was. But I think in terms of the coals
Speaker 2: as Suzi is that I'd probably give it maybe a
Speaker 2: six or seven. When it comes to mayonnaise, the QP
Speaker 2: Mayo or Susie, it'd be hard pressed to even get
Speaker 2: two stars to two out of ten from me. How
Speaker 2: do you feel, I'm a I'm a bit harsh. Taste
Speaker 2: wise is probably ten out of ten, let's be honest.
Speaker 2: But nutrition panel wise, there's nothing really in there that
Speaker 2: does it for me?
Speaker 1: Well, I don't like the MSG. Well the S and
Speaker 1: W Mayo, which is a very well known brand as well,
Speaker 1: they are also using soybean oil and also nine percent eggs,
Speaker 1: so that's obviously a bit of our just recipe. But
Speaker 1: the one I'm thinking of is Helman's Helmans is the
Speaker 1: really famous one that a lot of people will only
Speaker 1: have Helmans and that's listed as vegetable oil seventy seven percent,
Speaker 1: so then disclosing what type, which is alarming, and that's
Speaker 1: only eight percent. Well that's eight percent egg. So the
Speaker 1: baseline mixes for commercial mayo are pretty similar. It's coming
Speaker 1: from a large dose of vegetable oil and about eight
Speaker 1: to nine percent egg. But yeah, I'm not loving this
Speaker 1: this QB because of the MSD. I'd probably give it two. Yeah,
Speaker 1: we've got two and a six. Are we going to
Speaker 1: come in at the end with the hour? Oh, here
Speaker 1: we go. There's the Audi Yeah yeah, Audi Coal Way.
Speaker 1: We've had a lot of requests for Audi product. A
Speaker 1: popular man come to the party. So this is the
Speaker 1: Audi Coal Way authentic mayonnaise eight point eight percent egg yolk.
Speaker 1: So obviously they're infering quality based on the proportion of
Speaker 1: egg serve of twenty grams or a tablespoon, almost one
Speaker 1: hundred and fifty calories per serve, So again, sixteen fifteen
Speaker 1: point eight grams are fat, four one point two saturated,
Speaker 1: little to no carbohydrate, ninety six sodium, so very similar
Speaker 1: profile vegetable oil, salted egg, yolk, water, spirit, vinegar, sugar, salt, lime, juice, thickener,
Speaker 1: natural mustard flavor, antioxidant. So at least it's got a
Speaker 1: natural flavor in it. Oh yeah, I don't know if
Speaker 1: I sort of am a bit of the belief if
Speaker 1: you want to have mayo, like have a bit of
Speaker 1: the one that you really like, and as long as
Speaker 1: it's about the portions. Really, for me, with mayo, it's
Speaker 1: a bit like pesto, Like, well, well pesto is a
Speaker 1: bit better fat, I guess, but they're high fat food,
Speaker 1: so you've really got to watch your portions. And I
Speaker 1: think a tablespoons too much, Like that's almost half your
Speaker 1: daily intake of fat for a small female in a
Speaker 1: serve of mayo, and it's not great fat that you're getting.
Speaker 1: So I would much prefer a serve to be like
Speaker 1: a teaspoon, like keep it really small as a spread
Speaker 1: and then have the real stuff as opposed to having
Speaker 1: the more processed in large amounts. That's probably the position
Speaker 1: I would take with a mayo lover and use it
Speaker 1: very occasionally as opposed to be adding it, you know,
Speaker 1: several times a week. So that's probably where I'm sitting
Speaker 1: with it. Go the real one that you love, and
Speaker 1: use less as little as you can if you have
Speaker 1: to have it every day. I with you, go the
Speaker 1: low fat one. And I'm not a fan of a
Speaker 1: mayo with MSG in it at all. I think keep
Speaker 1: clear of that.
Speaker 2: I agree, Yeah, so much of a considering the nutrition
Speaker 2: panel is very similar from the Aldi one and the
Speaker 2: QP Japanese one, probably would definitely go the Aldi one.
Speaker 2: It's cheaper and it's also it's a product of Germany.
Speaker 2: The QB ones Japanese and the Coals mayonnaise is actually
Speaker 2: made in Australia, so you've got three different you know,
Speaker 2: buying Australian is important to you. Well, maybe the Coals
Speaker 2: branded one's a bit better. The Aldi one is German,
Speaker 2: but I definitely think the ingredient list is a little
Speaker 2: bit cleaner and a little bit better and definitely doesn't
Speaker 2: include the MSG, which I think is actually really important,
Speaker 2: particularly if you giving it to your kids. But yeah,
Speaker 2: so no, no, no, maybe five five out of ten. You know,
Speaker 2: no gold stars here in terms of mayonnaise, But I
Speaker 2: agree with you. I think portion sizes is absolutely key,
Speaker 2: and even trying to thin it out with a little
Speaker 2: bit of water. If you are using it as part
Speaker 2: of like a dressing or something like that, I think
Speaker 2: there's definitely better dressings out there. I think if you're
Speaker 2: putting it on a little bit of a sandwich or
Speaker 2: a wrap on a burger, that's absolutely okay. But if
Speaker 2: you're using mayonnaise regularly as part of a salad dressing,
Speaker 2: I think you should probably thin it out with a
Speaker 2: bit of water, a bit of sider vinegar, lemon juice,
Speaker 2: something like that, to just make a little go a
Speaker 2: little bit further.
Speaker 1: Yeah, it's really interesting with sources because I just myself,
Speaker 1: by chance tonight went down and had a little look
Speaker 1: at sauce aisle for something else I was doing while
Speaker 1: we were waiting to record this, and I couldn't believe
Speaker 1: how many there were because I don't use any of
Speaker 1: these kind of sauces, with the exception of maybe tomato
Speaker 1: so there are huge numbers because with burgers and things,
Speaker 1: the issue is when you have them with mayo. This
Speaker 1: is a good example with chicken burgers, particularly the ones
Speaker 1: that you get at fast food joints. They've got loads
Speaker 1: and loads of mayo and that's why they've got also
Speaker 1: that burger sauce now, which is a Mayo kind of
Speaker 1: creamy blend, but they are so high in calories, like
Speaker 1: they're literally adding twenty grams of fat to any burger
Speaker 1: that you're having at a minimum because they lather it on.
Speaker 1: So it's a good take home message that these sauces
Speaker 1: for the pleasure that you get out of them, is
Speaker 1: it really worth twenty grams of fat for just that
Speaker 1: little serve of a high fat sauce. So I think
Speaker 1: they take her message for everyone is just less sauce
Speaker 1: is really better. Use it perhaps for special dishes or
Speaker 1: if you're doing a really special salad that wires mayonnaise,
Speaker 1: because that's in the context that a number of my
Speaker 1: clients who like sort of those very specific brands, it's
Speaker 1: often when they're making a recipe that's known for mayo
Speaker 1: as a base, as opposed to using it on something
Speaker 1: all the time. So I'm with you. If someone was
Speaker 1: wanting to use it all the time, I absolutely would
Speaker 1: be suggesting the low fat version, even though it's a
Speaker 1: pretty processed food. And I guess the other thing for me,
Speaker 1: Leanne is I want to know what kind of oil
Speaker 1: it is. I certainly don't want it to be palm
Speaker 1: oil sludging into my mayo so or blended vegetable kind
Speaker 1: of oil, so check of it. You're better to have
Speaker 1: something that is documented as a specific type of vegetable
Speaker 1: oil on the label. And as we said, we're not
Speaker 1: big fans of the MSG or the additive sixty one
Speaker 1: because we know that primes people to want more of
Speaker 1: that and it's not good for our sort of brain
Speaker 1: centers that drive appetite. So yeah, it's been very enlightening
Speaker 1: for me to have a look at all these products,
Speaker 1: and it's a reminder of how many sources can slip
Speaker 1: in without us even realizing it. You know, if you're
Speaker 1: adding spread to your toast in the morning, salad dressing,
Speaker 1: mayo on spreads or sandwich peanut butter are like, you know,
Speaker 1: several sauces can be adding up to give you know,
Speaker 1: twenty thirty forty extragrams of fat per day without you
Speaker 1: even realizing it.
Speaker 2: And if you're someone that loves the sushi that is
Speaker 2: drowned in the Japanese QP mayonnaise and the gogs fat loss,
Speaker 2: perhaps rethinking that one as well, or even something like
Speaker 2: if you're going to I don't know KFC as an example,
Speaker 2: and you think you're doing the right thing by adding
Speaker 2: you serve veggies and you're getting a coal sal or
Speaker 2: on the side again that's drowned in mayonnaise as well,
Speaker 2: So you're sort of about doing the added benefit of
Speaker 2: adding some of the veggies when something's drowned in mayonnaise
Speaker 2: as well. So just be very worry about the extra
Speaker 2: you know, sides and things you think you might do
Speaker 2: doing the right thing. But if something is got you know,
Speaker 2: drowned in mayonnaise like coals or or like sushi, is
Speaker 2: the calorie and the fat content can add up very
Speaker 2: very quickly.
Speaker 1: And if you ever have the chance to ask for
Speaker 1: no sauce, he's also going to save you a significant
Speaker 1: amount of fat and calories, particularly in fast food meals.
Speaker 1: All right, Well, that brings us to the end of
Speaker 1: the Nutrition Couch product review. For another week. If you
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Speaker 1: weekly regular drop. Have a good week, have a good
Speaker 1: weekend around