Your body uses raw healing fats for many biochemical processes and they are crucially important for your immune and nervous systems, including brain function. If no healthy fats are available in your diet and only cooked, fried, synthetic hydrogenated and partially hydrogenated fats are taken in, those are the only fats your body will be able to use for construction of cell walls, immune protection and other extremely important processes.
Poor quality fats cause congestion and waste buildup. Chronic intake can cause extensive damage to arteries, which in turn promotes congestion and buildup of cholesterol and other compounds inside arterial walls. These fats congest and interfere with your liver and gallbladder and tax your eliminatory organs, interfering with digestion of nutrients. They contribute to fatty liver and gall bladder stones, which can block bile coming from your gallbladder. Without an appropriate amount of bile, complete digestion cannot take place and nutrient deficiencies will begin. This will make a person always hungry as their body desperately tries to get the nutrients it badly needs. Most important, heating fats causes damage to their molecular structure, rendering them useless in any biochemical process which involves the transfer of energy.
“Cancer, the enigma of our time, eludes every attempt to pinpoint a single cause. It often involves fatty degeneration, something gone haywire with the way cells handle fats and energy production … There may be changes in the fat composition of cell membranes, there may be fat droplets within cells, there may be fats surrounding tumors.”
Udo Erasmus. Fats That Heal, Fats That Kill. 1993.
Heated, cooked and fried fats make you feel lethargic as your liver spends valuable energy trying to process and remove them. If your fats are eaten raw, cell wall transfer of waste and nutrients is maximized. Imagine your cells trying to pass waste or nutrients through walls made with thick, sticky fats. The right types of fats have a profound effect on whether your body works efficiently or whether it is congested and sick. Healing fats play a very important role in helping to correct degenerative diseases including cancer, arthritis, diabetes, nervous system disorders, fatty liver and gall bladder disease.
Although we have been led to believe that fat in our diets will cause us to gain fat, this belief is completely contrary to the truth. It is the type and quality of fat that is important. Raw healing fats make you lose body fat. They are satisfying and will curb your hunger for hours.
These days its difficult to find mayonnaise that doesn’t contain heat-treated and genetically modified canola oil. Making your own is much healthier and is quick, economical and smart.
This mayonnaise will keep well in your refrigerator for four or five days in a glass jar. It pairs perfectly with many types of foods and has countless variations. Serve it with eggs, potatoes, as a salad dressing or dip. Use it as a garnish or spread.
Rich Creamy Homemade Mayonnaise
5 organic egg yolks
Organic cold pressed grape seed oil or sunflower oil
For added healing benefits add 1/8 to ¼ cup of hemp or flax oil, both are rich in alpha-linolenic acid an essential, healing, highly unsaturated fat.
Beat egg yolks for about two minutes, until they begin to turn a bit pale in colour.
While continuing to beat, very slowly pour in oil. The mayonnaise will thicken as the oil is added. Continue adding oil, up to 2 cups and beating until thick and creamy. This recipe makes about 2 cups of mayonnaise.
When thick add
½ to 1 teaspoon of unrefined sea salt
2 or 3 tablespoons of unpasteurized honey (or Stevia if you are following modified Ketogenic diet)
Juice of half a fresh organic lemon
Add finely chopped fresh garlic or garlic powder
Garnish with one sliced garlic clove quickly pan fried to golden on edges
Add 1 or 2 tablespoons of Dijon mustard
Add 1 or 2 tablespoons of powdered Turmeric root
Add ½ to 1 teaspoon of cayenne pepper. Sprinkle with Sweet Hungarian Paprika, Hot Smoked Paprika or Cayenne for added heat.
Add freshly chopped or dried and crumbled Rosemary, Basil, Parsley and Spring Onions or your other favorite herbs. If you use dried herbs let the mayonnaise sit in the refrigerator before serving. Garnish with fresh herbs.
You can use organic unrefined cold pressed olive oil, which will give you a heavier mayonnaise.