I have reduced fat mayo at home and I wanted to know would two to three tsb be fine for me to consume on a regular basis in my tuna? One serving of this mayo is 1tsb = 20 cals, 2g fat, and 2g carbs.:confused: I usually eat eat 2 to 3 cans of tuna a day for the protein and I use 1 tsb of mayo in each can.

Of course, 20 calories are not substantial.

I've used non-fat plain yogurt before and my tuna turned out pretty good.:drool: Something you could try if you wanted to get away from mayo!

I have reduced fat mayo at home and I wanted to know would two to three tsb be fine for me to consume on a regular basis in my tuna? One serving of this mayo is 1tsb = 20 cals, 2g fat, and 2g carbs.:confused: I usually eat eat 2 to 3 cans of tuna a day for the protein and I use 1 tsb of mayo in each can.

Heck, even a few tablespoons of full fat mayo is fine if it fits within your calories.

I use full fat mayo, but get one that is all natural, trans fat free, and based on canola oil.

It helps me get in my healthy fats.

Jeremy

Heck, even a few tablespoons of full fat mayo is fine if it fits within your calories.

I use full fat mayo, but get one that is all natural, trans fat free, and based on canola oil.

It helps me get in my healthy fats.

Jeremy


YES!! Hellmans Canola based Mayo!! That stuff is awesome, and is like 9g monounsaturated fats per serving or somethign like that!! I looked at the stats on it and was amazed! Tuna with mayo, egg sandwiches with mayo, here i come!

I have reduced fat mayo at home and I wanted to know would two to three tsb be fine for me to consume on a regular basis in my tuna? One serving of this mayo is 1tsb = 20 cals, 2g fat, and 2g carbs.:confused: I usually eat eat 2 to 3 cans of tuna a day for the protein and I use 1 tsb of mayo in each can.

That is far too much tuna to be consuming safely. I know someone will reply saying that I'm being crazy, but better be safe than sorry. The mercury and other heavy metal content in tuna is already high enough, and the recommendation for women is typically one can a week. I would hope you find other sources of protein besides tuna.

That is far too much tuna to be consuming safely. I know someone will reply saying that I'm being crazy, but better be safe than sorry. The mercury and other heavy metal content in tuna is already high enough, and the recommendation for women is typically one can a week. I would hope you find other sources of protein besides tuna.

Found this:

Another commonly eaten fish, albacore ("white") tuna has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week.

Source http://www.epa.gov/waterscience/fishadvice/advice.html

Found this:



Source http://www.epa.gov/waterscience/fishadvice/advice.html
The light tuna that is lower in mercury is also a little bit lower in omega-3 fatty acids. A good alternative is wild red salmon (fresh, frozen, or canned).

From the FDA (http://www.fda.gov/fdac/reprints/mercury.html):

Fish absorb methyl mercury from water as it passes over their gills and as they feed on aquatic organisms. Larger predator fish are exposed to higher levels of methyl mercury from their prey.

FDA toxicologists have determined that regular consumption of fish species with methyl mercury levels around 1 part per million (ppm)--such as shark and swordfish--should be limited to about 7 ounces per week (about one serving) to stay below the acceptable daily intake for methyl mercury. For fish with levels averaging 0.5 ppm, regular consumption should be limited to about 14 ounces per week.

Consumption advice is unnecessary for the top 10 seafood species, making up about 80 percent of the seafood market--canned tuna, shrimp, pollock, salmon, cod, catfish, clams, flatfish, crabs, and scallops. This is because the methyl mercury levels in these species are all less than 0.2 ppm and few people eat more than the suggested weekly limit of fish (2.2 pounds) for this level of methyl mercury contamination.

From the American Heart Association (http://www.americanheart.org/presenter.jhtml?identifier=3013797):
Eating a variety of fish will help minimize any potentially adverse effects due to environmental pollutants. The American Heart Association recommends eating fish at least twice a week. However, some types of fish may contain high levels of mercury, PCBs (polychlorinated biphenyls), dioxins and other environmental contaminants. Levels of these substances are generally highest in older, larger, predatory fish and marine mammals. Levels of mercury and omega-3 fatty acids for various fish and shellfish are shown below.

I'd also be more concerned about the tuna than the mayo.

I switched over to the "bagged" salmon, which is about the same price.

Something like this is about $.99 a pouch at Walmart. (http://www.chickenofthesea.com/product_line_detail.aspx?did=4800009050)

Personally I stick to the full fat mayo (Hellmans).

When I look at the reduced fat mayo, generally speaking to reduce the fat they often pack it out with other junk. Note how the carbs in reduced fat mayo is much higher.

Makes a great protein + fat meal with very low carbs.

Thanks Guys, Appreciate the info.:tu:

Just to give my thoughts on the original question, I have 1-2 TBSP of low fat mayo almost every day. Not with tuna necessarily, but I always use it on my turkey sandwiches I eat 4-5x per week.