For those of us living a clean ketogenic lifestyle, the condiment aisle can be a frustrating place. You pick up a bottle of "Olive Oil Mayonnaise," turn it around to read the ingredients, and find that the first ingredient is actually Soybean Oil. Since we know that industrial seed oils are a primary driver of inflammation, this usually means mayo is off the menu. But it shouldn't be. Mayonnaise is actually a perfect keto food: high fat, zero carb. The solution isn't to stop eating it; the solution is to master the science of making it yourself. It is surprisingly easy, and it all comes down to a chemical process called Emulsification . The Science: What is an Emulsion? Oil and vinegar (which has a water base) do not want to mix. If you shake them up, they will eventually separate. This is because water molecules are polar (they have a charge) and oil molecules are non-polar. To make mayonnaise, we need a "peacemaker" - a molecule that has one end that loves...
Nearly twenty years ago, I started a blog called The Path is Too Deep, a geeky reference to a rare computer error message. A great deal of life has happened since then, a life I would like to share. So, here again, are some random bits of unfiltered Chris.