I have been using this stuff for years instead of Mayo it tastes great. How are the nutrition facts any good for cutting?

http://www.followyourheart.com/vegenaise_nutrition.php

How much of it do you use, and what else is in the meal that you use this mayo with?

It's OKAY.

90 cals & 9g of fat is a lot for just one tablespoon. When I'm cutting I try and make every calorie worth it. In this case, that stuff ain't. I'd rather get 90 calories from whole foods. The same goes for the fats.

How much of it do you use, and what else is in the meal that you use this mayo with?

It's OKAY.
I use roughly 1 - 2tbls of it in a sandwich on Whole Wheat bread with turkey and a little mustard.

Or I'll use .5tbls to mix in with my tuna when I just eat it out of the can so it's not dry.

I don't use it everyday either just when I make a sandwich which is only a few times a week.

I use the light mayo whenever I need it. Half the calories and fat compared to regular and it tastes the same to me.

I fail to understand what is wrong with Mayo if it is counted as part of your fats. For instance...

http://www.mayo.com/xml/NutritionInfo.asp?ProdId=HELLMANNSCANOLA

IMO some ppl worry a little too much about every little calorie..
just use the least amount that you can possibly use and you'll be fine.
I dont see the point in fighting to down a sandwich because it is so dry when for an extra 90 calories you can actually enjoy it.

but why not even embrace it as a "good fat"??? Healthy fats should be part of a balanced diet, right? Only 1 gram of saturated fat...I'm confused.:confused: Can someone please help elucidate this quandry for me?

The jury is out on how "healthy" canola oil, and soybean oil are. I personally don't think they're that bad but I just prefer olive oil when I have a choice.

http://www.askdrsears.com/html/4/T043800.asp#T043806


and the flip side:

# Safflower, Corn, Sunflower, Soybean and Cottonseed Oils all contain over 50% omega-6 and, except for soybean oil, only minimal amounts of omega-3. Safflower oil contains almost 80% omega-6. Researchers are just beginning to discover the dangers of excess omega-6 oils in the diet, whether rancid or not. Use of these oils should be strictly limited. They should never be consumed after they have been heated, as in cooking, frying or baking. High oleic safflower and sunflower oils, produced from hybrid plants, have a composition similar to olive oil, namely, high amounts of oleic acid and only small amounts of polyunsaturated fatty acids and, thus, are more stable than traditional varieties. However, it is difficult to find truly cold-pressed versions of these oils.
# Canola Oil contains 5% saturated fat, 57% oleic acid, 23% omega-6 and 10%-15% omega-3. The newest oil on the market, canola oil was developed from the rape seed, a member of the mustard family. Rape seed is unsuited to human consumption because it contains a very-long-chain fatty acid called erucic acid, which under some circumstances is associated with fibrotic heart lesions. Canola oil was bred to contain little if any erucic acid and has drawn the attention of nutritionists because of its high oleic acid content. But there are some indications that canola oil presents dangers of its own. It has a high sulphur content and goes rancid easily. Baked goods made with canola oil develop mold very quickly. During the deodorizing process, the omega-3 fatty acids of processed canola oil are transformed into trans fatty acids, similar to those in margarine and possibly more dangerous.69 A recent study indicates that "heart healthy" canola oil actually creates a deficiency of vitamin E, a vitamin required for a healthy cardiovascular system.70 Other studies indicate that even low-erucic-acid canola oil causes heart lesions, particularly when the diet is low in saturated fat.71


http://www.becomehealthynow.com/article/fats/39/1/

I eat Smart Beat nonfat mayonnaise dressing
10 calories
0 fat /TBSP

Tastes a little different but I got used to it quick.