Ketogenic Mayo: Most Important Keto Recipe You Will Ever Make and how it changed our lives

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Learning about what to eat for a ketogenic way of life was confusing at times … until we learned how to make our own Ketogenic Mayonnaise. Suddenly we were able to be in ketosis all the time, or as much time as we wanted. It became the basis for so many other recipes and creations for Us.

Disclaimer:This video is not meant to diagnose, treat, or mitigate any medical condition. It is merely for personal educational use only.

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How to break a Keto or Carnivore Weight Loss Stall with Precision PSMF

MENTIONED IN THE VIDEO:
recipe for Mayo:

Episodes 58 -60: interview with Dr. Cunnane

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Sharing the metabolic strategy we used to regain our health and discoveries that will help you reclaim your vigour, and physique faster than you thought possible! No tricks, No marketing malarky, just the honest opinion of our own experience, 16 years of clinical medical practice, and having to save our own lives.

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Comments

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21 COMMENTS

  1. I made mayonnaise as part of my Domestic Science O'level (yes I'm that old) way back in the day.
    It took ages to whisk and quite frankly it was vile lol. Luckily it wasn't tasted and I passed.
    Never wanted to try making it again! But being new to keto and loving Mayo I'm going to give it ago.
    Thank you for the science and the demo 💕

  2. i make a big batch of Caesar dressing to last me the week for salads every morning or afternoon. Recipe: olive oil/mct, egg yolks, garlic, anchovies, nutritional yeast, dash of balsamic vinegar, a hot pepper. Emersion blender and your good to go. some weeks i try to skip this, but then i just dont feel right for the rest of the day. It truly is a game changer. I might want to add collagen just like the mayo recipe in this vid.

  3. New to the channel and am excited to try all your recipes! I started keeping my own free range organic chickens about 5 yrs ago and eat 3-4 eggs per day since on Keto. I also eat a gigantic salad every day so this mayo will definitely become a major component of my salad dressing – thank you !

  4. I’ll have to try this. Been making my own Mayo for a while now. However, I pasteurize my eggs to be sure I won’t get salmonella or anything. I use 1 egg, 1 cup walnut oil (sometimes 50/50 walnut/ olive oil) 2tbsp red wine vinegar, 1/2 tsp Dijon & salt. It’s easy and delicious.

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