Sugar free mayonnaise is incredibly easy to make at home. I used to make it all the time, but you must always remember that there is a slight risk of salmonella from eating raw eggs, just like there is a slight risk of food poisoning from consuming raw oysters, etc. Definitely refrigerate it and consume within 24 hours of making it. Here's all you have to do..... In your blender put one whole egg and one egg yolk. Start the blender on mix. Take one cup of olive oil and just drizzle it in slowly. Add a dash of lemon juice and if you like it a dash of cayenne pepper and an optional pinch of Stevia or Splenda if you like some sweetness to your mayo. Don't overblend it in the blender or it will turn too liquid-y.
If you would rather buy mayo, here is a link to the brand I've found that seems to be the very best when looking for a LDL-Friendly product. It's called Duke's Sugar-Free Mayonnaise.
http://www.low-carb.com/dusufrma32oz.htmlIt uses soybean oil rather than olive oil, but does not have all those extra starches or sugars that the other ones I've looked at have.
Ingredients: Soybean Oil, Eggs, Water, Vinegar, Salt, Paprika and Natural Flavors
On the other subject, every raisin bran I've seen is loaded with sugar. In fact, Kellogg's Raisin Bran has about the same amount of sugar per bowl as a bowl of Kellogg's Fruit Loops does. How's that for a surprise?!
Mary
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