Many mothers, when the baby grows up and is already out of the age of purees and complementary foods, are tormented by the question - what to feed the baby? Often, familiar dishes become boring, and sauce can diversify the table of crumbs and give dishes a new taste. However, not all of the traditional sauces that we often use in adult nutrition are suitable for a baby. What sauces can and cannot be given to children, what to cook for a baby from sauces?

Mayonnaise - shop and homemade ...
Ketchup and mayonnaise from grocery stores have become one of our favorite sauces for many of us. They are used to season many of the daily meals and to prepare sandwiches, both in adult nutrition and in children. However, many of us also know that these are far from dietary foods, and they will be especially harmful to young children. This is especially true of store products, which are literally crammed with food "chemistry". If we talk about homemade mayonnaise, which includes egg yolks, pounded and whipped to a homogeneous mass with salt, sugar, lemon juice and olive oil, such a product is not capable of causing significant harm to the health of the child. However, it is worth mentioning right away that such a natural sauce still belongs to high-calorie and fatty foods. From this it follows that children at an early age, up to three years, with the presence of an imperfect enzyme system of the digestive tract, should not use it. Just as you should not give it to overweight children, even if you made mayonnaise with your own hands.

But with the regular use of store-bought mayonnaise, quite real health troubles can arise. This mayonnaise, for the most part, contains many substitutes, preservatives and flavorings. In this classic mayonnaise, in its original form, which implies the GOST standard, it will contain from 70 to 84% olive oil, 10-15% yolks, up to 2-3% sugar or pure fructose, up to 1.5% salt and up to 5- 6% fresh lemon juice or acetic acid. There may be additives of various ground spices and up to 6% ready-made mustard (it is used to make Provencal mayonnaise). Mayonnaise owes its special texture to this high content of olive oil. Today, it is almost impossible to buy mayonnaise that meets GOST, it is a product that quickly deteriorates and its production is very expensive.

In order to reduce the cost of producing the sauce, many manufacturers produce it according to specifications (technical specifications), often developed by themselves, and they allow replacing olive oil with cheaper vegetable oils. In addition, according to the specifications, only flavors identical to natural olive oil can be added to products, along with a variety of flavor enhancers. As the number of natural ingredients and the percentage of fat mayonnaise decrease, the concentration of additives in it will naturally increase, which give the sauce aroma and taste, and this allows you to create a large assortment of it. We conclude with you that the composition of store-bought mayonnaise may well include dyes (substances that improve its appearance), substances that regulate consistency (emulsifiers, stabilizers and thickeners), as well as components that regulate aroma and taste (flavoring agents). additives and flavorings). Also, substances are added to the composition of the product that increase the safety and which increase the shelf life - antioxidants and preservatives. You will be surprised at such a quantity of chemistry, but I will tell you - all these additives are quite allowed to be added to this product according to specifications.

In order to make this cheap imitation of mayonnaise uniform, not fresh egg yolks are added to it, but skimmed milk powder or egg powder. Instead of lemon juice, fresh and squeezed, put for the classic sauce, vinegar is added to the product, and not even apple, but ordinary table vinegar. This type of vinegar is obtained artificially, by fermenting carbohydrates and alcohols with the help of acetic acid bacteria. Vinegar, whatever it is, in any of its variants, has a sharply irritating effect on the mucous membranes in the gastrointestinal tract, so this component is not used for baby food. In order to give long-term stability and prevent mayonnaise from delamination, thickeners and stabilizers are introduced into recipes. At the same time, the lower the fat content of mayonnaise and the “lighter” it is, the more of them will be required.

For this purpose, special substances (gum) are used - high-molecular carbohydrates, which are the main components of juices and effusions that are secreted by plants during mechanical damage to their bark or plant diseases. Gum refers to thickeners, stabilizers, encapsulation agents, gelling agents. It is widely used in the production of mayonnaise, and the following types of gum are distinguished - gum arabic, dextrans, agar-agar, guarana, alginic acids and xanthan. In addition to gum, gelatin is also used, and often modified starch and flour are often used as thickeners (they are modified by genetic engineering in their qualitative characteristics). The influence of such substances on the human body in the long-term consequences has not yet been studied.

The presence of gum, preservatives in the form of sodium benzoate or potassium sorbate helps in preserving the properties of mayonnaise, preventing it from spoiling quickly. They inhibit the development of yeast and mold. But, the use of these chemical components in nutrition can lead to the formation of allergic reactions, and this will not be on one specific type of product according to the type of immediate type reaction to a certain type of preservative, but an allergy in principle. All of the chemical additives can have a negative impact on the child's immunity, reducing its strength. Consequently, this leads to an increase in the likelihood of developing not only a variety of viral infections, but also the formation of a variety of allergic reactions. The shelf life of mayonnaise will directly depend on the concentration of preservatives in them, the more these substances are in the composition, the longer the product will be stored. Consequently, almost all of the industrially prepared mayonnaises, which have a shelf life of 90 days, contain preservatives in their composition and cannot be called natural.

Mayonnaise in children's nutrition
Industrial mayonnaise should be excluded from the diet of not only children of any age, but also adults. If you can’t do this in any way, wait with him at least until 5-7 years. It is possible to adequately replace an industrial product with a homemade product, but it is also worth remembering the precautions and rules for its introduction. Firstly, the product contains raw egg yolk, and this is a potential risk of infection with such a dangerous disease as salmonellosis. Some of the experienced mothers know a special recipe for "baby" mayonnaise, which is added to salads, various sauces are prepared on its basis, and even used for baking. To taste, such mayonnaise is similar to classic recipes, but more healthy and safe, does not delaminate, is stored in a closed container for up to one week. Vinegar and mustard are excluded from it, although the latter, if desired, can be added in a very minimal amount. Instead of vinegar, lemon juice is used. You can give it to children after 2 years, adding fresh herbs to it. The recipe is simple - 50 ml of milk, 100 ml of olive oil, a teaspoon of lemon juice and salt. Mix boiled milk at room temperature with butter, refrigerate for 30 minutes to cool the mixture. Then, with a blender at high speed, beat the mixture to a thick consistency, salt and add spices and herbs to taste. This product is safe and useful.

More articles on the topic "Baby food and complementary foods":

In the "home-made" mayonnaise, which includes egg yolks, salt, sugar, lemon juice and olive oil, pounded to a homogeneous mass, is not capable of causing great harm to the health of the child, except for the fact that this natural sauce still remains a high-fat product . And therefore, young children (up to 3 years old) with an imperfect enzyme system of the gastrointestinal tract and overweight children are not recommended to use even "homemade" mayonnaise. But health troubles can begin with the regular use of purchased mayonnaise, which, as a rule, contains a lot of preservatives, flavors and "substitutes".

Real mayonnaise (in the form in which its composition passes according to GOST) contains from 70 to 84% olive oil; 10-15% yolk; 2-3% sugar (or fructose); 1-1.5% salt; up to 5-6% freshly squeezed lemon juice or acetic acid; small additions up to 0.5% of various dry ground spices are possible; up to 6% of ready-made mustard for the preparation of Provence mayonnaise. This product owes its consistency to this high content of olive oil.

It is not possible to buy mayonnaise corresponding to GOST: it is a perishable product, its production is very expensive. To reduce the cost of sauce production, manufacturers develop their own specifications (technical specifications) that allow using cheaper vegetable oils instead of olive oil and adding only olive oil flavors to the product, along with flavor enhancers. With a decrease in natural ingredients and the percentage of fat content of mayonnaise, the concentration of additives that give mayonnaise a different taste and aroma increases, allowing you to create a large assortment. Thus, the composition of mayonnaise may include:

• substances that improve the appearance (dyes);
• substances that regulate consistency (thickeners, emulsifiers, stabilizers);
• substances that regulate taste and aroma (flavors, flavor additives); substances that increase the safety and increase the shelf life (preservatives, antioxidants).

All these substances are allowed to be added to the product according to specifications. In order to give uniformity to a cheap mayonnaise emulsion, not fresh yolks are added to it, but egg powder or skimmed milk powder. Instead of the put freshly squeezed lemon juice, vinegar is added to the product, and not apple, but table vinegar. Table vinegar is obtained artificially - by fermenting alcohols and carbohydrates with the help of acetic acid bacteria. Vinegar, in any of its versions, has an irritating effect on the mucous membrane of the child's gastrointestinal tract, so it is not used in baby food.

To give long-term stability and prevent delamination, stabilizers and thickeners are introduced into the recipes, and the lower the fat content of mayonnaise (the lighter it is), the more they are required. To do this, gums are used - high-molecular carbohydrates, which are the main component of exudates (juices, effusions) secreted by plants during mechanical damage to the bark or diseases. Gums are thickeners, stabilizers, gelling agents, encapsulation agents. They are widely used in the production of mayonnaise. The following gums are distinguished: gum arabic, agar-agar; dextrans; alginic acids; guarana; xanthan.

Mayonnaise owes its consistency to the high content of olive oil.

In addition to gelatin and gums, modified (that is, with properties altered by genetic engineering) starches and flour are often used as thickeners, the effect of which on the human body has not yet been studied.

Gum, preservatives potassium sorbate, sodium benzoate, etc. - prevent the rapid deterioration of mayonnaise, inhibiting the development of yeast and mold fungi. The use of these chemicals in nutrition can lead to the development of allergic reactions, and not to a certain type of product (immediate type reactions to a certain preservative), but in principle: all "chemical additives" have a negative effect on the child's immunity, reducing it, therefore, grows the likelihood of not only viral diseases, but also allergic reactions. The shelf life of mayonnaise directly depends on the concentration of preservatives: the more there are, the longer the product is stored. Consequently, almost all industrial mayonnaises with a 90-day shelf life contain preservatives.

Ketchup

Another, no less beloved by everyone, but also not very useful product for the child's body is ketchup. Ketchup is a table seasoning made from boiled tomato paste with spices and spices. The main component of ketchup is tomato paste. Its content in ketchup must be at least 15% (according to GOST) - sauces with such a tomato content belong to the first or second category (economy class); in ketchups of the highest category, tomato should be at least 30%, and in extra or premium classes - at least 40%, which ensures a thick consistency. Well, if the initial amount of tomato raw material is small, “tomato substitutes” come to the rescue: applesauce, beetroot or plum base and thickeners - stabilizers: flour, starch or gum. The “cheaper” ketchups do not have enough tomato acid, so citric acid is added to them.

An equally important and indispensable component of high-quality ketchup is spices. Classic seasonings are onion, basil, parsley, ginger, cloves, cinnamon, black and red pepper, paprika, mustard, acetic acid is added to the economy class. Unfortunately, not all of the listed components are suitable for baby food. So, if greens, cinnamon, cloves, paprika and ginger in minimal quantities can be offered to the baby, then mustard, red and black pepper, vinegar, getting on the mucous membrane of the child's gastrointestinal tract, can cause inflammatory processes, provoke, for example, gastritis. In the category "extra" (the sauces of this category are the most natural, that is, the most tomato - they contain about 30% of the tomato in dry equivalent), the share of these dry substances (here we mean the amount of tomato in a certain equivalent) should be at least 27%, and in economy class - 14%. Due to such a high concentration of natural tomatoes in an extra-class sauce, as a rule, almost no spices are added to it.

Preservatives, flavorings and colorings are usually added to premium, first and second grade sauces. And extra-class tomato sauce is pasteurized or sterilized for preservation, so it does not require the introduction of artificial additives. Such tomato sauces can be used in the nutrition of healthy children over 1.5 years old.

You can already identify a low-quality product by its appearance (provided that ketchup is packaged in glass containers): unnatural shades of red, very saturated or dark tones indicate that the content of tomatoes in this product is negligible; or plum base, and a fair amount of dye added for a believable look.

Dishes based on tomatoes and tomato paste can be introduced into the diet of a child from the age of 1.5 years.

Such sauces are all the more not recommended for use in. In addition to the fact that any ketchup can provoke inflammation of the digestive tract, the development of an allergic reaction, exacerbate chronic diseases of the gastrointestinal tract, ketchups containing artificial dyes can provoke the development of pancreatitis in a child - inflammation of the pancreas.

So, in the nutrition of preschool children it is not recommended to use mayonnaise, ketchup and sauces from them. And you can replace them with no less tasty, but more healthy sauces of sour cream and tomatoes or tomato paste.

tomato paste

Tomato paste is a concentrated semi-finished product. It is obtained by evaporating moisture from tomatoes previously peeled from grains and skins. In tomato paste produced according to GOST, in addition to tomatoes, there should be only water, salt and lemon juice. Some unscrupulous manufacturers may add vegetable purees and thickeners (gum, flour, starch) and acetic acid to the product.

Dishes based on tomatoes and tomato paste, in the absence of food intolerance, can be introduced into the child's diet starting from 1.5 years.

The main raw material is tomatoes, which are a useful and unique product. They include minerals: potassium, magnesium, zinc, calcium, iron, phosphorus - and vitamins B 1, B 2, B 3, B 6, B 9, E, but most of all they contain vitamin C. And the uniqueness of tomatoes gives lycopene, which turns vegetables red. Lycopene is a very strong natural antioxidant (the so-called natural substances that can inhibit oxidation processes in the body, these processes can lead to cell death). In terms of its properties, lycopene is superior to such free radical fighters as vitamins C and E. In older people, lycopene significantly reduces the risk of developing cardiovascular diseases.

Sour cream

Sour cream is obtained by fermentation of normalized pasteurized cream with pure cultures of lactic acid streptococci. Among other lactic acid products, sour cream stands out for its high calorie content - the fat content in it can be from 10 to 40%. According to the standard, the fat content, acidity are normalized, in sour cream with protein fillers - the mass fraction of solids. To reduce the cost of production of the product, its protein composition is restored by introducing whey protein concentrate, buttermilk. This information must be provided on the label.

In baby food, it is better to use sour cream, the fat content of which is not more than 10%.

In baby food, it is better to use sour cream with a natural protein component, 10% fat. The biological value of sour cream is due to the presence of a complete milk protein containing essential amino acids, easily digestible fats and milk sugars, as well as the fact that in the process of maturation and fermentation, substances are formed that are much better absorbed by the human body compared to dairy products. Sour cream contains valuable vitamins: A, E, B 2 , B 12 , C, PP, as well as calcium, phosphorus and iron, which are necessary for a growing organism. Thanks to lactic acid fermentation, sour cream turns into a product of probiotic action: the microorganisms contained in it help fight the putrefactive intestinal flora, grow and multiply beneficial bacteria. But sour cream, designed for a long shelf life - more than 10 days, loses all its useful properties. In addition to pasteurization, to extend the shelf life, preservatives are added to it. It is better not to use sour cream with a long shelf life in baby food. Low-fat sour cream (preferably 10%), as a dressing for soup, salads and sauces, can be offered to children from 1.5 years old.

Recipes

sour cream sauce

• 1 cup 10% sour cream;
• 0.5 st. spoons of wheat flour;
• 10 g butter; salt to taste.

Bring sour cream to a boil. Then, warmed sour cream is gradually poured into the white passerovka (flour fried in butter) cooked in butter, stirring continuously, preventing the formation of lumps. After that, spices (salt) are added, if lumps are obtained, filter and bring to a boil.

Tomato sauce

• 2 tbsp. spoons of tomato paste; 1 glass of water (broth);
• 3 tsp flour;
• 1 onion;
• 2 cloves of garlic (for children after 3 years);
• 1 st. a spoonful of butter;
• sugar, salt to taste.

Melt half the butter in a frying pan, saute the chopped onion and crushed garlic on it. Then add tomato paste, salt, sugar diluted in water (broth). Simmer for 10 minutes, stirring constantly. Grind the flour with the remaining butter, mix with the sauce and simmer for another 2-3 minutes.

Fresh tomato sauce

• 1 st. a spoonful of vegetable oil;
• 2 large onions;
• 2 cloves of garlic (do not add for children under 3 years old);
• fresh tomatoes - 5-6 pcs.;
• bay leaf - 1 pc.;
• salt, sugar to taste.

Heat vegetable oil in a saucepan. Fry finely chopped onion over medium heat until golden brown. Add chopped garlic, diced tomatoes, bay leaf, salt and sugar to taste. Bring the mass to a boil, reduce the temperature, close the lid and simmer over low heat for 40 minutes. The finished sauce is filtered, rubbed through a fine sieve and allowed to boil again.

Larisa Titova,
pediatrician-nutritionist, employee of the Department of Nutrition for Children and Adolescents
Russian Medical Academy of Postgraduate Education, Moscow

Store-bought ketchup and mayonnaise, as well as other similar sauces, are very harmful for any body, and even more so for children. The baby's digestion is still poorly developed and is only adapting to adult food. Mayonnaise contains a large number of calories and fats, preservatives and dangerous compounds. Such a product is long and hard to digest and assimilate. In addition, this composition can cause digestive disorders and stool disorders, provoke severe food allergies and poisoning, increase weight, and even lead to some diseases.

Therefore, when asked whether children can have mayonnaise, experts unequivocally answer that it is impossible. Keep your child away from commercial sauces, including mayonnaise, until at least three or four years of age. And it is better not to give such products to children for as long as possible. For seasoning dishes, use sour cream, vegetable and butter, lemon juice, if the child does not have allergies. Various natural homemade sauces are also suitable. Let's find out more about the dangers of store-bought mayonnaise.

Harm and danger of mayonnaise

Mayonnaise contains dyes and flavors, flavor enhancers and preservatives, thickeners and other hazardous ingredients. That is why such a product can be stored for three to four months, and sometimes six months. Whereas homemade mayonnaise, made from natural ingredients, is stored in the refrigerator for no more than a week.

Mayonnaise negatively affects the functioning of the kidneys and liver, irritates the walls of the intestines and stomach, and impairs the functioning of the esophagus. In many children, mayonnaise causes the appearance of excess weight and even obesity, diathesis and various signs of food allergies. Chemical harmful products can cause serious poisoning! What to do if the baby has a food allergy, and how to distinguish it from poisoning, read.

Therefore, mayonnaise is very harmful not only for children, but also for adults, especially nursing mothers. The components of the sauce enter the body of the baby through milk, which also harms the baby. In addition, due to the content of mustard and vinegar in the product, the taste of breast milk changes. Bitter or sour milk will not please the baby, and he may refuse to breastfeed. In addition, mustard is a strong allergen.

Making homemade mayonnaise

Homemade mayonnaise should be as safe as possible for the baby, so it is better not to include eggs in the recipe. Quail and chicken eggs are used to make homemade raw mayonnaise. Raw eggs can be contaminated with a harmful bacteria called salmonella. They cause severe intoxication, dehydration and diarrhea. In addition, such bacteria provoke meningitis and arthritis.

When eggs are boiled, such bacteria disappear, but raw products are used in the preparation of classic homemade mayonnaise. To protect the baby and yourself as much as possible, it is better to exclude this ingredient. We offer a safe recipe for mayonnaise at home for children:

• Milk - 50 ml;
• Olive or sunflower oil - 100 ml (or 50 ml of both);
• Lemon juice - 1 tsp. a spoon;
• Dill and salt to taste.

Bring milk to a boil and cool to room temperature. Add butter to a container with milk and leave in the refrigerator for twenty minutes so that the mass beats easier. Add a teaspoon of lemon juice and lightly salt. Beat the mixture with a blender or whisk. Wash and finely chop the dill, add to the sauce and mix thoroughly or beat again. If the mayonnaise is too thick, add two tablespoons of warm boiled water and whisk again.

The first time you try any sauce, give your baby a teaspoon of the product and watch your baby's reaction. If the child feels well during the first two days, such mayonnaise can be used and put in dishes. If the baby has a negative reaction, do not give the product to the baby anymore and contact the pediatrician.

Sauces for children

milk sauce

• Milk - 85 ml;
• Wheat flour - 5 gr;
• Sugar - 10 gr..

Fry the flour in melted butter until a faint pink hue appears. Add the cooled flour to 10 ml of milk and stir. The mass should be thick and without lumps. Mix the remaining milk with sugar and bring to a boil. The mass with milk and flour is gradually poured into the milk. Stir and bring to a boil. Such a quick and easy-to-prepare milk sauce is suitable for dressing with cheesecakes, pasta or cottage cheese casseroles.

Classic sour cream sauce

• Sour cream - 30 gr;
• Wheat flour - 10 gr;
• Vegetable or meat broth - 100 ml (½ cup);
• Salt to taste.

Pour the flour into the broth and mix until smooth. Add sour cream, salt and bring to a boil. After that, cook over low heat for about ten minutes. Sour cream sauce is served with meat dishes, fish and vegetables. The product goes well with vegetable stew.

Tomato sauce for children over two years old

• Tomato - ½ pieces;
• Wheat flour - ½ tsp. spoons;
• Vegetable broth - 50 ml;
• Sour cream - 1 tsp. a spoon;
• Salt to taste.

Peel the tomato and cut into slices. Add chopped tomato to melted butter, sprinkle flour on top and pour in vegetable broth. Cook for ten minutes and rub the resulting mass through a sieve. Then put sour cream, mix and bring to a boil. Tomato sauce is ideal for pasta and spaghetti, meat and fish dishes, cutlets.

Homemade sauces made from natural ingredients are safe even for babies. They perfectly complement the tastes and make the baby's food more varied. Before introducing any sauce on the menu, be sure to let the baby try a small portion and carefully monitor the baby's reaction. It is important that the new dish does not cause problems for the child. And you will find many interesting recipes for children at the link.

Andrew: | April 24th, 2019 | 4:29 pm

Try Irkutsk mayonnaise Provencal! This is the most delicious mayonnaise in the world!

Kulieva Svetlana Esenovna: | October 12th, 2018 | 2:30 pm

Daria, good time of day! Thank you for the sensible article and the rehabilitation of the product.
Answer:

Svetlana: | October 24th, 2016 | 3:28 pm

What makes you think that the mayonnaise in the store does not meet the standards? It is also made from yolks, mustard and butter. With the exception of some manufacturers, whose name we will not mention here. So the whole harm consists in the controlled absorption of this product. I want to say that tomatoes are very good for the heart, extremely important for the intestines, but if you eat 5 kilos at a time, there can be very sad consequences. So what does it mean that tomatoes are dangerous to health? Of course not!!! Everything is useful in moderation! And in the same way, one can say about also very useful olive oil, if you shove it into everything and drink it, referring to a very huge benefit, then you can also disrupt the metabolism in the body. I count people who shout at every step: “Don’t eat mayonnaise, it’s harmful!” - simply do not understand anything at all about mayonnaise, or about the technology of preparation, or about the composition. And why is no one talking about its role in the absorption of fat-soluble vitamins from vegetables? Without it (or oil), not a single vegetable will be absorbed by your body. All health.
Answer: Svetlana, thanks for your comment!

Dina: | August 6th, 2015 | 7:19 dp

I didn’t understand only one thing - what’s so terrible about using homemade mayonnaise when baking?
Answer: Dina, mayonnaise is definitely a cold sauce, not for baking. And homemade mayonnaise, when baked, can simply separate into the components that you mixed so diligently, and white flakes will turn out.

Marina: | July 22nd, 2015 | 9:08 am

store-bought mayonnaise uses cheap oil - trans fats.
This is what mayonnaise is bad for.
and at home, if you make it from good extra virgin olive oil, everything will be in order.
This is my opinion and the opinion of many nutritionists.
Everyone chooses what to feed their favorite organism :)

Irina: | March 27th, 2015 | 2:07 pm

My husband is against store-bought mayonnaise. We have not been buying it for five or even six years now ... For salads, I cook mayonnaise on my own. A minute or two and you're done. It is not the use of mayonnaise that leads to excess weight, but malnutrition and overeating, as well as a sedentary lifestyle.

Anonymous: | August 26th, 2012 | 1:20 pp

An amazingly well reasoned argument!
Captain obvious? Well then. Nice to meet you.

CC: | June 29th, 2012 | 1:31 pm

The author of the article. For your information: battles are fought against an industrial product in which the very composition that you described in the article is not even close. as well as against the industrial use of this product, including the children's menu.

By the way, the article is so-so. not fully substantiated. It's not clear what you wanted to say. It was necessary to sign “Your Captain Evidence”. Mayo has very weak defenders.

Terra_ra: | May 20th, 2012 | 4:28 pm

Great article on mayonnaise. Always treated him positively. But I make my own and very often in olive oil.

Ollie: | May 13th, 2012 | 8:19 dp

Thank you very much, Hope. Dashenka, and where to look for a link to the forum?

Answer: Vera, I wrote to you on this issue by mail.

Hope: | April 26th, 2012 | 10:50 am

Hello Dasha! This is the answer I want to pass on to Olli. Very instructive for all of us.
This is an article from the internet.
Step to the temple "Angel for a meal or bon appetit"
An angel at a meal or bon appetit

“I heard that the Orthodox do not sit down at the table without reading a prayer and without crossing what is on the table. Strange, because magical rituals are not honored by Christians. Why is there an exception to the rule here?

Children love to chat while eating, and lunch sometimes drags on for hours, while talking, the child manages to quietly swallow one spoonful of soup, the second, gapes, and you open his mouth once ... You did it. Such children do not have the skills to eat properly. You didn’t instill these skills in them, because you completely managed without them yourself. But let us remember Seraphim Vyritsky: “How often we get sick because we do not pray at the meal.” We want children not to get sick, but we are not in a hurry to teach them Christian rules at the table: to pray, to read “Our Father”, to sit piously at the table, not to let them jump up, to talk loudly, to be capricious. And if reading the lives of the saints is an unattainable feat for us, then just talking quietly and a little. The main thing is the meal. The Lord blesses. The Lord is watching.
Not far from Constantinople, the holy hermit lived in deep silence. Everyone revered him, and many visited in order to benefit from this spiritual benefit. And then one day, in the clothes of a simple warrior, the Roman emperor came to the elder. The elder was delighted with the guest, brought a wooden cup of water, put dry bread in it and, after praying, invited the guest to a meal. After the meal, the guest revealed to the elder his high position. And he said: “So I was born a king and now I reign, but I have never eaten bread, I have not drunk water with such pleasure, with which I now eat and drink with you. How sweet is your food to me!” And the elder answered him: “We, monks, take our food with prayer and blessing, that’s why our mash, even if it’s bad, is sweet. And in your houses they drink and eat without prayer, with noise and idle talk, and therefore rich and luxurious meals are tasteless in your place - they lack the delightful blessing of the Lord.
Or as often happens. In the midst of fasting - a feast. And with vodka, and with quick pickles. “What am I, guilty that I have a birthday in fasting?” Probably guilty. Since the Lord has defined this day for you as special. But that's another matter. People eat and laugh, drink and amuse themselves with table jokes, start dancing and eat again ... they leave with stuffed bellies, overeating delicacies and tasting heartily. And no joy. Neither the owners, left alone with empty bottles and dirty plates, nor the guests. As in that student song: “Although it looks like fun, it’s still not fun ...” But you can get around the sharp corners of a holiday that arrived at the wrong time. Meet the very day quietly and piously, go to the temple in the morning, sit at the table at home in the evening. And to transfer the “big folk festival” to another, fast day. Then there will be more benefit from such gatherings, and the Lord will bless the meal, according to the will of God, and not contrary to it, it will turn out to be cheerful and desirable, and the cake will succeed, it will not burn, and the meat will be fried. And most importantly, everything will benefit, this is certainly, this is absolutely necessary.
The Lord, establishing His laws in our lives, stands up first of all for us to be healthy, spiritually prosperous and thankful. From his laws there is no harm, but the benefits are colossal. So why is it that even such a small thing as prayer before meals is given to us so hard and so reluctantly accepted by us. "The enemy does not like joy." The enemy of the human race is very grieving from our piety, it is all the same to him that vomit. So he whispers various rubbish into our hung ears - do not believe, do not waste time on prayer. Food is food, ate and went, and a vulgar anecdote will throw up for food, and the child will get out of the way and set up - I won’t, I don’t want, I don’t like it, eat it yourself. The barrier from the enemy is prayer. He runs away from her shamed, she is a great power, but so unclaimed by us. Why? The question is rhetorical. When people eat food, we say to them: Bon appetit. The Orthodox have a different expression: an angel at a meal. There is more beauty and spiritual meaning in this expression. We call on the Guardian Angel to stand at the meal as our protector from demonic attacks and the conductor of God's blessing. These words - the Angel at the meal - almost a prayer. An angel at a meal. And where the Angel is, there is no place for the demon. And since the Angel of the Lord is called to our table, without a doubt, food will be good. And if there is food for good, our children will be strengthened by it and grow in growth, and go to prudence. And healthy and prudent children - isn't it happiness for us? What more could you want from life?
– An angel at the meal! we say to those who eat.
- Save you, Lord! We answer with gratitude.
And this is also prayer. Because we do not demand, but we ask.

Answer: Nadezhda, we have gone very far from the topic of mayonnaise:) But this is my fault too. One of these days I will establish a forum, especially for communication and discussion of such issues.

Ollie: | April 13th, 2012 | 3:35 am

Not quite on the topic, but ... Recently I heard a wish that touched me very much: “An angel is at your meal!”

Anastasia: | April 8th, 2012 | 2:55 pm

The mayonnaise that is sold in stores is really not mayonnaise. In addition, preservatives and emulsifiers dangerous for children are used in store-bought mayonnaise, but, unfortunately, neither Ukrainian nor Russian legislation has laws regulating the use of such substances in the food industry. You have to remember the list of E that you can not eat, and carefully read the composition, if the manufacturer still honestly indicates the ingredients (

Anonymous: | April 8th, 2012 | 5:44 dp

hello. I once heard that quail eggs should be used in mayonnaise, because quails are not carriers of salmonella. also a myth? Or is there some truth in this?

Answer: as far as I know salmonella carriers are infected birds. Through them, eggs can also be infected. Goose and duck eggs very often contain salomonella, so they are not sold in regular stores. But chicken and quail are subject to this scourge to a much lesser extent. In fact, the risk of running into salmonella when buying eggs in a poultry farm store is almost equal to the chances of winning the lottery jackpot. But if you buy unverified eggs “from hand” or in the markets, then the chances, alas, are much higher. Quail eggs can also be equally infected.

Svetlana: | April 1st, 2012 | 6:08 pm

Thanks a lot to Olli and Dasha for a competent and complete discussion about mayonnaise. This topic has been on my mind for a long time. Another myth in Dasha's piggy bank is that mayonnaise is very harmful to the liver. I have been hearing this phrase since childhood, but no one gives a specific and qualified explanation. it was always hard for me to hear when they say “salt is harmful”, “sugar is poison” and much more. Maybe I have not “grown up” to such understandings about food - what is possible and what is not :)
Since I am a believer, I decided to find at least some protection for my interests in the Bible. Here's what I found.
Col. 2:16 So let no one condemn you for eating or drinking,
1 Corinthians 10:30 If I accept [food] with thanksgiving, why should I be reproached for that for which I give thanks? 31 So whether you eat or drink or whatever you do, do it all to the glory of God.
1 Timothy 4:4-5 For every creation of God is good, and nothing is reprehensible if it is accepted with thanksgiving, 5 because it is sanctified by the word of God and prayer.
Romans 14:3 Whoever eats, do not despise him who does not eat; and whoever does not eat, do not condemn him who eats, because God has accepted him.
Rom.14:6 He who distinguishes the days, distinguishes for the Lord; and whoever does not distinguish the days does not distinguish for the Lord. Whoever eats, eats for the Lord, for he gives thanks to God; and whoever does not eat, does not eat for the Lord, and gives thanks to God.
As you can see, if I take food with thanksgiving (that is, in prayer before eating, I thank God for the food that I will eat and ask Him to bless this food, then how harmful it can be. With these words, I do not condemn those who not eat.On the contrary, I accept them as they are.The only thing I would like is for those who eat mayonnaise to be accepted as they are:)
Girls, thanks again for bringing up such a topic and explaining everything in detail.
I'm sorry if I touched on someone's personal interest or beliefs.

Answer: Thank you, Svetlana! Very interesting approach to the question, I read it with pleasure. I have always liked the tradition of prayer before meals, especially when a large family gathers at the table. It is difficult to imagine the strife and disputes at the meal, which was preceded by prayer. But this is no longer relevant to culinary issues in general and mayonnaise in particular :)

Ollie: | March 28th, 2012 | 6:02 dp

Dashenka, you gave a wonderful title to your article. And to me, at the thought of mayonnaise, I recall a quote from my dearly beloved film: "... salt is a white poison, sugar is a sweet poison ... Bread is generally poison ...". By dissimilar opinions, by the heat of discussions, by the number of insults and tactlessness, the disputes about mayonnaise have surpassed, perhaps, even the notorious battles over jeans. It is unlikely that anyone younger remembers, but people of my age will hardly forget the time when, for some, jeans were a measure and indicator of personal success and prosperity, and for others, a symbol of philistinism and lack of spirituality. And for some reason, neither one nor the other did not come to mind that jeans are just pants. "Shorts" - as my sarcastic husband put it. Time put everything in its place. I think the same will happen with mayonnaise. In the end, if historians do not lie, it was invented during the siege of Mayon, and this was, if I am not mistaken, in the 17th century and until the 21st century, people ate mayonnaise for themselves and did not bother with thoughts about its harm or benefit. And then someone let the genie out of the bottle and the excellent sauce, invented by a brilliant (yes, brilliant) Frenchman at a difficult moment, when there was nothing but eggs and butter at hand, became the basis for battles worse than Mayon. You rightly noted, Dasha, mayonnaise has acquired an incredible number of myths. People generally love myths, willingly create them and believe in them sacredly. In some popular science book, I read about an extremely curious fact: do you know that a fly (common fly) for 400 (FOUR HUNDRED) years was excluded from the class of insects, because, either at 11, then Li in the 12th century, some scientific luminary wrote that the fly has eight legs. And the fable went for a walk around the world. From textbook to textbook, from book to book, people who fished flies out of soup almost every day and, of course, counted their legs more than once, rewrote the story about 8 legs. As the scientific authority wrote.
There are a lot of such myths in cooking, but mayonnaise is ahead of the rest. I’ll make a reservation right away: I’m talking about real mayonnaise - either homemade or made exactly according to GOST. Whether or not to eat something with emulsifiers, stabilizers and flavor enhancers is a personal matter for everyone. With some embarrassment, I admit that I don’t really think about the harm or benefits of store-bought mayonnaise and, if I don’t have homemade mayonnaise, I’ll calmly use the purchased one. To justify myself, I’ll say that I’ll familiarize myself with the composition of the product before buying it (a special warning for diabetics: recently, when I got acquainted with the composition of diabetic jam, I was surprised to find sugar, and the fat content of cottage cheese, positioned by the manufacturer as low-calorie, exceeded 7 percent) .
Every now and then, indignant cries of opponents of mayonnaise, whether purchased or homemade, are heard about the glaring fact that raw eggs are used in the manufacture of mayonnaise. This is true. Nobody canceled salmonellosis, but ... Have you heard of at least one case of salmonella infection when using mayonnaise? Me not. And why, then, is there not an equally heated debate about meringue cream or the famous Caesar salad dressing? They say that the author of this dressing, for prevention, advised dipping a raw egg in boiling water for a few seconds, I'm not sure that this will radically solve the problem, but why not. But what about lovers of soft-boiled eggs, and fried eggs? Why isn't anyone screaming about the danger they're putting themselves in? What about botulism? So let's give up canned food. Salmonellosis is a reality that is hard to brush aside and of course all the foods you use should be fresh and as tested as possible, but this applies to cooking in general, not just making mayonnaise. Caution, within reasonable limits, is a necessary thing, and even accuracy, sanitation and hygiene are completely obligatory, but when all this turns into mania, this is already a neurosis.
Now about heating the mayonnaise. Not with embarrassment, but with shame (remember from Dumas: “gentlemen musketeers are embarrassed and full of remorse”) I confess: I quite calmly grease the chicken with mayonnaise or put it in the dough (as you absolutely correctly noted Dasha, mayonnaise in the dough behaves absolutely wonderful) . But, ladies, explain to me, just please, in a reasoned way, why it is possible to put eggs, sugar, salt and oil into the dough sequentially, but if you beat it all up and mix it with flour in this form, does it become deadly? In the comments to the post, someone used the phrase “the chemistry of heating the emulsion”. Sounds nice. One gets the impression that the author knows what he is writing about, but why not reveal to us, the uneducated, the secrets of this chemistry, otherwise only one phrase without explanation brings to mind the theme of the dissertation: “Transportation of a liquid substance using finely dispersed systems.” I translate from scientific into Russian: “How to properly carry water in a sieve.” I am a chemist by education, but I received this education a very long time ago, so perhaps new terms and concepts have already appeared in modern science, but I would like to know. Believe me, in my words there is no malice or a joke. I really would like to know. But let's leave my dark chemical past alone, I will express my philistine assumption: when mayonnaise is heated, part of the oil is released in a free form (and we observe the notorious stratification), and eggs, still associated with part of the oil, curl up and show us so frightening all cereals. If you continue heating the eggs will finally curl up. That's all chemistry, or rather physics. I have not yet met a person who, before baking meat, puts mayonnaise on it with a layer of two fingers, but when lubricating, the oil, having stood out, impregnates the prepared dish, making it both more tender and high-calorie, and therefore more harmful (but this is everyone’s free choice, not is not it?). Eggs and sugar give the meat a beautiful, shiny crust, while mustard and vinegar give it some spice and a special flavor. And why, explain to me, you can marinate meat in oil, vinegar, or mustard, but you can’t bring it all together?
And finally, the last one. Girls, I don’t think you should link a person’s culture or lack of culture with the degree of his love for mayonnaise, because in this case we can only talk about a not very pretentious taste. I am also offended and outraged when a dish prepared by me, delicious with a delicate aroma, is covered with a plentiful layer of mayonnaise, but if it tastes better to a person, well, let him ...
All of the above is just MY opinion. I do not claim either its correctness or exclusivity. I would be grateful to anyone who, with reason and evidence (but emotions, as evidence, are not suitable), will refute him, because it is quite possible that I am ruining my health and my loved ones without knowing it.
But so far, entering into disputes over mayonnaise, many participants in the discussion (I don’t mean this site), it seems to me, are more eager to emphasize their exquisite taste and pretentiousness than to establish the truth, and this once again painfully reminds me of jeans wars, when some demonstrated their material level, while others have high spirituality and (yes, yes, don't laugh!) patriotism. There are no others, and those are far away, but everyone wears jeans, because it is convenient.

Answer: Dear Ollie!
I also do not understand the reasons for the mass demonization of mayonnaise. But I guess that they lie in the field of psychology and even ideology. Apparently, many people associate this sauce with the Soviet past, monotony and poverty. Therefore, the younger generation so zealously disowns its use.

If it was just that, then everything would be fine. But the "opponents" of mayonnaise for some reason declare a crusade to those who use it. Even special communities and websites are created in order to mock hostesses who add mayonnaise to dishes. This is what I don't understand. What, there are no other problems left in the world to announce the persecution of mayonnaise lovers? It has always been outrageous when people consider themselves entitled not only to look into other people's wallets, houses, family relationships and plates, but also to judge people by what they saw there. It is especially upsetting that, as you write, emphasizing one's own taste and pretentiousness occurs at the expense of humiliating others, and not demonstrating one's own merits.

I don’t bake under mayonnaise myself - I just don’t like it. But if at a party they serve me meat in French, then I won’t faint and I won’t teach the hostess about life. I will also be glad if someone reasonably explains to me why and how bad mayonnaise is.

Rina: | March 27th, 2012 | 11:13 am

Thanks a lot for the informative article. I have a question off topic, I just don't know where to ask, so I'm writing here. and you don’t have articles about household appliances, they help out a lot in the kitchen. I want to buy some kind of food processor or something like that, including something to make mayonnaise. I love baking and I would like to somehow make my work easier, for example, that the machine mixed the ingredients, and at that time I could do something else or observe (if necessary)

Answer: I, Rina, highly recommend a slow cooker. Those who use it praise and are very satisfied. Since I personally do not have it, then here I am a bad adviser. But I can tell you in confidence that from April 2, there will be a separate five-day seminar dedicated to the multicooker: selection, functions, tinctures and little tricks in the LJ site community on April 2. The seminar will be free, so you can see and decide whether this unit suits you or not. And mayonnaise is made with a mixer in five minutes (half a liter bucket is obtained at a time), here you don’t even need to buy a separate combine.

Tanya: | March 26th, 2012 | 11:50 am

and then I just mastered its home production (with lemon, olive oil, mustard, eggs ...) and did not want to agree without a fight that a set of such individually useful products could be harmful ...

Together with him, we found two “weak points”:
1) if mayonnaise is prepared from homemade (unverified!!!) eggs, then there is a risk of salmonolosis

2) and perhaps most importantly.
About a liter of mayonnaise is obtained from a liter of vegetable oil.
But rarely will anyone eat vegetable oil with spoons, spreading it on bread, yes
even in a salad I pour a spoonful of vegetable oil, BUT 3-4 !!! spoons of mayonnaise.

that is, mayonnaise is terrible because it is delicious! And so you eat it much more than just rast. oil with the same lemon ...
Well, I'm not going to argue with this argument.
A bottle of vegetable oil (for salads) stays in my family for 2-3 weeks, and a bucket of homemade mayonnaise from the same bottle lasts for several days.

Answer: I completely agree with the first argument - you need to carefully choose products. And I allow the second for those people who want to lose weight or keep themselves in some particular form. Yes, it tastes better with mayonnaise, and if you abuse it, then, alas, the result will be visible to the naked eye.

Veronica: | March 26th, 2012 | 11:39 am

Dasha, thanks for the interesting article!
I have long wanted to start making mayonnaise myself, especially since my food processor even has devices for this, but my hands never reached it. Now I'm definitely going to start!

Answer: get started - it's very easy!

Qsu: | March 26th, 2012 | 10:13 am

>What kind of dangerous chemical reactions (grinding yolks? pouring oil? heating flour?) Mayonnaise opponents have in mind remains a mystery.

Most likely, opponents of mayonnaise have in mind the irresistible passion of hostesses to bake mayonnaise, i.e. pour them over the dish before placing in the oven.

Answer: then this has nothing to do with mayonnaise - it’s not his fault that someone comes up with the idea of ​​​​baking or freezing it. If you scoff at the sauce like that, then it will delaminate and, alas, will cease to be mayonnaise. Even carrots can become harmful if not cooked properly.

Katerina: | March 26th, 2012 | 9:32 am

There is also an opinion that an emulsion of fat with protein (with a nominally lower calorie content than pure vegetable oil) due to this compatibility is much better absorbed and deposited in fat on the body.

Answer: interesting. Then it turns out that mayonnaise is a dietary product. Not in the sense that it helps to lose weight, but in the fact that it is easily absorbed by the body. And not products are deposited in fat, but their excess.

(Age: from 2 years old)

Mayonnaise for children - step by step recipe

You will need for mayonnaise for children:

1. 50 ml. milk

2. 100 ml. olive oil (can be sunflower oil)

3. 1 tsp lemon juice

Recipe for homemade mayonnaise for children:

1. Let's start cooking mayonnaise of course using our home recipe. Pasteurized milk, preferably boiled, cooled to room temperature and olive oil, pour into a container in which you will beat baby mayonnaise. I often replace olive oil with sunflower oil, then I even like the taste of ready-made homemade mayonnaise. Or I take sunflower and olive oil in half. Now put this container in the refrigerator for 15-20 minutes before whipping, so that the mixture cools. This is how homemade mayonnaise whips up better.

2. Now take a blender and start beating at high speeds. Mayonnaise is whipped for children in seconds. It turns out as thick as in the picture.

3. Salt homemade mayonnaise. To make the consistency lighter, you can still beat with a whisk, but not necessary. To improve the taste at the end of cooking, we will finely chop the dill. Now in our mayonnaise - a homemade recipe, we will add lemon juice and herbs - dill. And let's hit it again. Everything, homemade mayonnaise is ready, bon appetit!