Mayo

[Guest guest]

Thanks ,

I'll pass this along. I knew there were good reasons, just didn't know what they

were.

Vicki

[Lyme-aid] Mayo

Vicki,

I just read about your request on Mayo. I think perhaps the best reason to

not go there is that they do the lab tests themselves, and they do not do the

test the way that is really required to really get a positive result IF there is

truly a positive result to be had. Kate's LLMD has done some testing of various

labs to see their results. He says that there are only two labs that do the

Western Blot test correctly...BBI (is this the correct alphabet) on the east

coast and IgeneX on the west. Mayo does not qualify according to him!!!

& Kate (MO)

[Guest guest]

Mayo Drs adhere to the Sigal/Steere 4 weeks abx & you're

cured. They only acknowledge LD if tests are positive & sx match

what they believe to be LD. This info is current as a very knowledgable

LD patient went to the Rochester location a few weeks back & argued with

the ID. They refused to acknowledge he has LD & said if he had it, he

was long since cured.

Sue H

[Guest guest]

Thanks Sue for that info I really appreciate it. Geezh, you would think an

infamous huge Hospital like Mayo would know better. This is why my doctor

liked his training in Europe. He said they teach a doctor to be a clinician

better, and therefore, listen to you patients! This is really sad.

Vicki

[ ] Re:Mayo

>From: sueted@...

>

>Mayo Drs adhere to the Sigal/Steere 4 weeks abx & you're

>cured. They only acknowledge LD if tests are positive & sx match

>what they believe to be LD. This info is current as a very knowledgable

>LD patient went to the Rochester location a few weeks back & argued with

>the ID. They refused to acknowledge he has LD & said if he had it, he

>was long since cured.

> Sue H

>

>>Send to -Offtopiconelist messages unrelated to lyme, please.

>/archive/lyme-aid

>/archives.cgi/Lyme-Documents

>To unsubscribe, send email to -unsubscribeonelist

>You may substitute " subscribe " , or " digest " or " normal " for

>the word " unsubscribe " ( " normal " is the opposite of " digest " ). Leave blank

both the message and subject header.

>

[Guest guest]

Your experiences parallel mine with other WLS patients. I know several from a

few other doctors and they have all had more problems than I have had. None of

the WLS are without problems that may or may not occur. We all need to be the

best we can with what we have and be happy for what it has given back to us

instead of what we still want to happen.

Pat

Mayo

Oops I see the U off of the U.S. News and World Report got left off of the

posting that I made earlier about Mayo Clinic. Also, I BELIEVE I am the first,

and probably at this point the only, MGB patient that Mayo has encountered

because they do the RNY, (OPEN to boot, YOWSER!) So their remark to me about

bile reflux being a common side effect would be based largely on their findings

of the people they have seen, which would include RNY's, VBG's and staplings.

They used to do the stapling but I don't think they any longer do that or the

VBG, but I could be wrong. I have several friends who have had the RNY over

there, all of have ended up in intensive care for DAYS, and all of them have

some form of a problem or another. Either they have lost too much weight, not

enough weight, can't eat meat, have chronic diarrhea, chronic vomiting, etc...

So I made sure they had a copy of Dr. R's patient manual BEFORE I was seen. I

also have one in my chart here in Austin, (a subsidiary of Mayo.)

I know there are, or were, some on here who have had the RNY so please don't

bash me I am just reporting the findings I have seen with the 15-20 people I

personally know who have had it and have problems. I also am, or have been,

involved in three support groups other than the MGB lists who largely are made

up of people who have had other WLS besides the MGB and by and large they ALL

are having more problems than I see represented here. I saw my PCP on

Friday for something other than the MGB and talked to him about this as he

monitors several people who have had WLS and he said I am doing better overall

with weight loss, correcting health problems etc... than any of them. He told

me I looked great and if I stabilized where I am he will be more than happy. I

said well I could stand to loose about 20 more pounds and he said ,

metabolically you have done your body sooooooooooooooo much good by what you

have done and as I have told you before in the medical community we consider 100

pounds a success rate and you have almost doubled that! So... with that I shut

up!

in MN

[Guest guest]

Thanks...will try...sounds good. I have been using Essential Balance oil...a

3-6-9 becuase it is better suited to my fatty acid profile than flax. Do you

know how walnut oil compares? thanks Ann

----- Original Message -----

From: Darius Partovi

Adapted from p. 318 of CR4YT:

2 eggs

1/4 tsp. salt

2 Tbs. lime or lemon juice

1 cup walnut oil (sub as much high-lignan flax oil as you can stomach,

but KEEP IT COLD!!!)

[Guest guest]

I use tapioca to thicken things. Just cook it a little thicker than the recipe

calls for and add to your mayo. Doesn't really have any flavor.

OKC

<nmcmu6937@...> wrote:Has anyone tried the recipe for olive oil

mayo from CR4YT? I just did and it remained liquid. Is there any way to

thicken it now? I don't know what I did wrong, but I guess I can combine it

with something else and make some sort of salad dressing.

[Guest guest]

Thanks, . I will give that a try.

[Guest guest]

Try add some extra lemon juice, garlic and italian seasonings for a for a salad

dressing.........

mayo

Has anyone tried the recipe for olive oil mayo from CR4YT? I just did and it

remained liquid. Is there any way to thicken it now? I don't know what I did

wrong, but I guess I can combine it with something else and make some sort of

salad dressing.

[Guest guest]

There is a mayo by bertolli that is made with olive oil. I haven't read the

ingredients, maybe I should.

Regards,

Re: mayo

I use tapioca to thicken things. Just cook it a little thicker than the recipe

calls for and add to your mayo. Doesn't really have any flavor.

OKC

<nmcmu6937@...> wrote:Has anyone tried the recipe for olive oil mayo

from CR4YT? I just did and it remained liquid. Is there any way to thicken it

now? I don't know what I did wrong, but I guess I can combine it with something

else and make some sort of salad dressing.

[Guest guest]

Did you dribble the oil in very very slowly while the beater was going? That

is usually the key making mayonaisse.

Hane

[Guest guest]

I did dribble the oil in with the blender going but maybe I did it too fast.

Anyway I threw the whole mess out. Thanks anyway.

[Guest guest]

OOPS..had the wrong address

Mayo

Hi

I was surprised to read your post about using Mayo for your cochlear implant as

there are not many mn. posters on the forums.You definitely will be in good

hands there.I have also been an on and off patient there since 1986.My mappings

are being done there and i am very pleased with what my Audiologist has done for

me.I will be leaving in an hour for there..I have an appt. for followup work

today.Hope I meet you there sometime.

Dora Weber

Nucleus Volunteer Advocate

dora_weber@...

Bilateral

N22-96

N24C-01

Cochlear Otosclerosis

[Guest guest]

In a message dated 7/2/2004 11:36:03 AM Eastern Daylight Time,

Hestia@... writes:

What ingredient is it that makes it an avoid?

Vinegar, soybean oil, sugar in mine. I buy a brand that has the least amount

of avoids and I like it's taste. I could make it using lemon juice and olive

oil but I'm too lazy to make my own.

[Guest guest]

> I still use mayo in my chicken salad and tuna salad, but

someday I won't!

> For me, no-secretor, mayo of ny kind winds up being an avoid.

>

> Joy

What ingredient is it that makes it an avoid?

[Guest guest]

Restaurants can surprise you. My Cracker Barrel has olive oil and

apple cider vinegar. Less luck finding a legal caesar dressing.

Even fancy ones with " authentic " Italian labels use soybean oil.

Last place I expected to get a healthy salad.

> I use garlic, olive oil, and lemon juice in a shakeable carafe.

Also, at

> most restaurants, they will give you oil(who knows) and lemon

wedges- I

> usually use just the lemon.

>

> I still use mayo in my chicken salad and tuna salad, but someday I

won't!

> For me, no-secretor, mayo of ny kind winds up being an avoid.

>

> Joy

>

> Message: 15

> Date: Fri, 2 Jul 2004 02:18:08 -0400

> From: " THOMAS DEKANY " <tdekany@c...>

> Subject: RE: new to list, with questions

>

> , if your goal is to get healthier, cut out mayo, and for salad

> dressing use garlic/lemon/lime juice/olive/flax oil.

[Guest guest]

> What ingredient is it that makes it an avoid?

> Vinegar, soybean oil, sugar in mine. I buy a brand that has

the least amount

> of avoids and I like it's taste. I could make it using lemon

juice and olive

> oil but I'm too lazy to make my own.

I've found a number of recipes for making my own mayo. I don't

know if it's just too lazy, or just too scared. I can fool

myself into thinking I'm not eating raw egg with the store bought

stuff. Make it myself, and there is no way around it.

[Guest guest]

I found a Mayo in my HFS that is very close to Best Foods in taste.

It ia in the refrigerated case and called VEGINAISE. The ingredients

listed in order are:

Canola oil

purified water

Brown Rlce syrup

apple cider vinegar

soy protein

sea salt

mustard flour

lemon juice

(It is dairy and egg free)

--Wanda

[Guest guest]

Yes, this is really based on personal needs. We are four in our

family and everyone enjoys this yummy condiment. This is why it works

for us to regularly make it.

Rose in Hungary

> > Again there is the question, do we just take the chance and

> only use the

> > product occasionally, or do we use alot of it and make our own?

> There is no

> > way I'd use up a whole recipe of mayonaise be fore it went bad,

> so since I

> > use it only 1 to 3 times a month I don't worry about it.

> >

>

> Very good point. I've debated making my own a couple of times,

> if only because I want to try different " flavors " , but I just

> don't use enough of it.

[Guest guest]

I think the reason they use part olive is because the VCO will get hard

as a rock in the fridge. I have a coconut cookbook. I will check out

the recipes in there.

> Has anyone tried using all VCO in a mayo recipe??? The only recipe I

> have found uses both olive and CO.

> Thanks for any advice on a easy recipe.

> Vicki

[Guest guest]

This recipe is in Bruce Fife's Eat Fat, Look Thin. He also has the olive oil/Co

mayo recipe. I just made it last night and put it in my chicken broccoli braid,

it was quite delicious!! Quick and easy too. It had a slight coconut taste, I

might use the Co/olive oil one next time.

1 large egg

1 1/4 tablespoon fresh lemon juice or wine vinegar

1/2 tablespoon prepared mustard

1/4 teaspoon of salt

1 cup of coconut oil

Beat all ingredients plus 1 tablespoon of CO for sixty seconds in a food

processor then slowly add the remaining oil while beating. It will thicken as

the CO is added.

> Has anyone tried using all VCO in a mayo recipe??? The only recipe I

> have found uses both olive and CO.

> Thanks for any advice on a easy recipe.

> Vicki

[Guest guest]

Still didn't have time to write mine but it's almost exactly the same as the

one on tropicaltraditions.com

Coconut Mayonnaise

_____

_____

* 1 whole egg

* 2 egg yolks

* 1 tablespoon Dijon mustard

* 1 tablespoon fresh lemon juice

* 1/2 teaspoon Himalayan

<http://www.tropicaltraditions.com/himalayan_salt.htm> Salt

* 1/4 teaspoon white pepper

* 1/2 cup Virgin

<http://www.tropicaltraditions.com/virgin_coconut_oil.htm> Coconut Oil

(melted if solid)

* 1/2 cup extra

<http://www.tropicaltraditions.com/organic_extra_virgin_olive_oil.htm>

virgin olive oil

1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food

processor or blender: Then with the processor or blender running on low

speed, start adding your oils very slowly. Start out with drops and then

work up to about a 1/16-inch stream. It should take about two minutes to add

the oil.

2. Continue blending until there is no free standing oil.

Makes about 1 1/2 cups

My changes are: I use apple cider vinegar (raw and organic) instead of

lemon juice. I sometimes use a mix of other liquid at room temperature oils

then add olive oil in my HUGE pyrex measuring cup until it's 1 cup (I do

double batches of mayo though) and then add the coconut oil that I heated up

so it was liquid but not HOT. Let that cool a bit on the counter while eggs

and other items get to room temperature. They blend better that way.

I use a blender, put the lid on without the center piece and put a funnel in

that. That way I can slowly stream the oil in from the pyrex measuring cup

and the funnel helps me keep it SLOW. That's the key. If you mess up no

big deal just pour off the liquid into the measuring cup and start over

adding it SLOW.

You can add a bit of whey per the NT directions. I can't wait to try

macadamia nut oil instead. If you use olive oil get a good quality extra

virgin with a very MILD flavor.

My potato salad isn't really NT I don't think and it's a guilty pleasure but

it's just Yukon gold or other organic potatoes I can find. I peel and cut

into equal size pieces. Put into a pot of water, bring to a boil and let

boil for approx 10 minutes until done with a fork (fork should easily pierce

potatoes). Strain and let cool in a bowl. Then add mayo, some mustard,

chopped onion (usually red, sometimes green), whatever fresh herbs I feel

like that day, sometimes a couple of boiled eggs cut up. Pimentos are also

delicious. Salt and fresh ground pepper to taste. I use as much organic

and NT friendly stuff as I have and my potato salad always gets wiped out

before my dad's with the " Miracle Whip " and other stuff in it.

After it's mixed I put it in the fridge to get cold before we eat.

Dawn

[Guest guest]

I never thought of grape seed though I hear it goes rancid fast?

I can use up to half the oil as virgin coconut thanks to the extra eggs

(compared to the traditional recipe I was using in Joy of Cooking). I used

to add some flax seed oil too to make up for the Omega 6's in the olive oil

but I heard that has phyto-estrogens on this list so I stopped using it.

Dawn

From:

[mailto: ] On Behalf Of mrszarling

Sent: Tuesday, May 13, 2008 11:26 PM

Subject: Re: Mayo

We make our mayo almost the same way. (We meaning, I've taught my

teenagers how to make it!) I also use the raw ACV and for the oil I

use 1/2c olive oil and 1/2c grapeseed oil. I watched a video that my

NT local chapter leader lent me, and the gal on the video made her may

with 1/2c olive oil, 1/3c grapeseed oil, and 1/3c coconut oil. I

place everything but the oil in my Cuisinart with the sharp blade.

While the motor is running, I pour the oil in through the top and it

streams into the mix through the little hole. We usually add the whey

and let it sit out on the counter like NT suggests.

>

> Still didn't have time to write mine but it's almost exactly the

same as the

> one on tropicaltraditions.com

>

>

>

>

>

> Coconut Mayonnaise

>

> _____

>

> _____

>

> * 1 whole egg

> * 2 egg yolks

> * 1 tablespoon Dijon mustard

> * 1 tablespoon fresh lemon juice

> * 1/2 teaspoon Himalayan

> <http://www.tropicaltraditions.com/himalayan_salt.htm> Salt

> * 1/4 teaspoon white pepper

> * 1/2 cup Virgin

> <http://www.tropicaltraditions.com/virgin_coconut_oil.htm> Coconut Oil

> (melted if solid)

> * 1/2 cup extra

> <http://www.tropicaltraditions.com/organic_extra_virgin_olive_oil.htm>

> virgin olive oil

>

>

> 1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a

food

> processor or blender: Then with the processor or blender running on low

> speed, start adding your oils very slowly. Start out with drops and then

> work up to about a 1/16-inch stream. It should take about two

minutes to add

> the oil.

> 2. Continue blending until there is no free standing oil.

>

> Makes about 1 1/2 cups

>

>

>

>

>

> My changes are: I use apple cider vinegar (raw and organic) instead of

> lemon juice. I sometimes use a mix of other liquid at room

temperature oils

> then add olive oil in my HUGE pyrex measuring cup until it's 1 cup (I do

> double batches of mayo though) and then add the coconut oil that I

heated up

> so it was liquid but not HOT. Let that cool a bit on the counter

while eggs

> and other items get to room temperature. They blend better that way.

>

>

>

> I use a blender, put the lid on without the center piece and put a

funnel in

> that. That way I can slowly stream the oil in from the pyrex

measuring cup

> and the funnel helps me keep it SLOW. That's the key. If you mess

up no

> big deal just pour off the liquid into the measuring cup and start over

> adding it SLOW.

>

>

>

> You can add a bit of whey per the NT directions. I can't wait to try

> macadamia nut oil instead. If you use olive oil get a good quality

extra

> virgin with a very MILD flavor.

>

[Guest guest]

Dawn,

> I never thought of grape seed though I hear it goes rancid fast?

>

> I can use up to half the oil as virgin coconut thanks to the extra eggs

> (compared to the traditional recipe I was using in Joy of Cooking). I used

> to add some flax seed oil too to make up for the Omega 6's in the olive oil

> but I heard that has phyto-estrogens on this list so I stopped using it.

Better to use macadamia oil.

--

I will say that unless one is in some kind of daily, personal dynamic,

be it marriage or monasticism, one will never truly see themselves.

Like it or not in either of these situations there is inescapable

feedback on one's character and choices...There is a built in reality

gauge in living in an intimate vowed relationship that cannot be

simulated otherwise.

-Anonymous

[Guest guest]

>

> Better to use macadamia oil.

>

>Macadamia oil is safe oil to use? I was reading that it is heat

stable and that it contains mostly mono fats. Is there a certain brand

that is recommended? Is it a good fat to cook with or better for

dressings and such? Thank you Debbie

>

[Guest guest]

I don't know that much about grape seed oil and would not have thought

to use it until the lady on the video (which was a cooking

demonstration of various NT recipes given to me by our WAPF/NT Local

Chapter Leader), so I assumed it was fine to use. Plus, at our house

we usually only make the mayo when we need it for egg salad, so we use

it up right away. Having said that though, it's not on the list below.

Here is an excerpt from the WAPF website on fats:

" Confused About Fats?

JUMP TO ARTICLES

The following nutrient-rich traditional fats have nourished healthy

population groups for thousands of years:

* Butter

* Beef and lamb tallow

* Lard

* Chicken, goose and duck fat

* Coconut, palm and sesame oils

* Cold pressed olive oil

* Cold pressed flax oil

* Marine oils

The following new-fangled fats can cause cancer, heart disease, immune

system dysfunction, sterility, learning disabilities, growth problems

and osteoporosis:

* All hydrogenated oils

* Soy, corn and safflower oils

* Cottonseed oil

* Canola oil

* All fats heated to very high temperatures in processing and frying "

www.westonaprice.org/knowyourfats/index.html

The oils of choice at my house based on the WAPF is coconut oil and

olive oil with the occasional use of the grapeseed oil when making the

mayo. I haven't purchased light olive oil in a long time because its

not from the first cold pressing, and I was looking for a lighter

tasting oil to incorporate into the mayo recipe.

--- In , <slethnobotanist@...>

wrote:

>

> Dawn,

>

> > I never thought of grape seed though I hear it goes rancid fast?

> >

> > I can use up to half the oil as virgin coconut thanks to the extra

eggs

> > (compared to the traditional recipe I was using in Joy of

Cooking). I used

> > to add some flax seed oil too to make up for the Omega 6's in the

olive oil

> > but I heard that has phyto-estrogens on this list so I stopped

using it.

>

> Better to use macadamia oil.

>

>

> --

>