Mayo Generation: We Should Not Like Mayonnaise, But We Still Do It

Mayo Generation

You can not be a big fan of mayonnaise or try not to have mayonnaise, substituting it in salads with sour cream or natural yoghurt with fresh herbs, but this moment is sure to come one day.

The day, when you realize that all you need now is a sandwich with mayonnaise. Or grilled corn dipped in mayonnaise-sour cream sauce and covered with cheese crumbs…

“Delicious and disgusting” many people could say about this product.

In a certain life period of every second person, mayonnaise becomes that very guilty pleasure.

The fact that you know how wrong it is to have this shameful pleasure makes the emotions even more vivid during the eating process.

Let’s figure out who is to blame and what to do.

Benefits And Harm Of Mayonnaise

We have to say immediately that we are not talking about homemade mayonnaise, when we discuss the harm of mayonnaise for health and figure.

This is simply because for all its fat content and excessive caloric content, it will still be more useful than any mayonnaise that you can buy in supermarkets.

However, any of the mayonnaises, even the most natural or, if you prefer, organic, contains trans fats – modified vegetable fats that do not split in the body, thus faster accumulating in it as a fat layer.

As for mayonnaise from the supermarket, the main danger lies in its additives, like:

  • stabilizers,
  • thickeners,
  • sweeteners,
  • dyes.

Above all, these affects the digestive system, provoking both minor disorders and serious diseases of the gastrointestinal tract.

In addition, regular consumption of numerous E-additives seriously increases your risks of getting the diseases of:

  • heart and vessels,
  • liver,
  • kidney,
  • some types of cancer.

Simply put, if you can survive without mayonnaise, better exclude it from your menu as soon as possible.

The Theory of Disgust (Which Does Not Work)

It is interesting that mayonnaise itself should cause more disgusted in an average person, than a desire to taste it.

Just think, you see white viscous liquid, which can be described as:

  • having a weird smell,
  • not having a pronounced flavor,
  • being yellowish.

This doesn’t sound very appetizing, does it?

To explain this eating behavior, Paul Rozin, a professor of psychology at the University of Pennsylvania, cam up with the term “safe masochism”.

Rozin attributed to this phenomenon people’s predilection to objectively unpleasant tastes, such as:

  • chili,
  • vinegar,
  • mayonnaise.

“The viscosity of mayonnaise resembles a fluid oozing out of a rotten corpse as anyone who has ever poked a rotten squirrel with a stick can attest,” says Paul Rozin in an interview with Popular Science.

“Aversion to food generally tends to coincide with our aversion to physical fluids, so it works in this case.”

However, the results of large-scale research show that only 20% of people can not tolerate mayonnaise, while everyone else treats the product either calmly or worship it.

Secret of Popularity

Mayonnaise is popular all over the world, including the Asian countries, which we very rarely suspect of it.

And there is one obvious reason why it happens – humidity.

By adding mayonnaise to a dry sandwich or yesterday’s pasta, we help the saliva in the mouth work more efficiently.

Mayonnaise, of course, is not the only sauce capable of doing this. You will get the same effect from:

  • olive oil,
  • mustard,
  • mild horseradish sauce.

In the end, you can even turn to ketchup, and ideally – to a tomato sauce that you made on your own without adding salt.

Maybe it’s all a matter of habit.

That is, when we buy a sandwich with ham on the way to work, we do not just hope that it will contain a mayonnaise sauce, but we are absolutely sure of it.

So, the changes must be global.

That is, to improve the situation, proper nutrition should become the guiding principle for restaurants, coffee houses and fast food chains around the world. Fortunately, this is what we see happening these days.