Properties of Mayonnaise

• Mayonnaise has been known to the ancient Egyptians and Romans
• Ingredients: Olive Oil, Eggs, and an acid like lemon juice or vinegar.
• Extra Virgin Olive Oil: contains 1. antioxidants like phenol alcohols and acids, secoiridoids, lignans and flavones. 2. is anti-inflammatory, antimicrobial inhibits the growth of pathogenic bacteria. even exhibits antiviral properties.
• Eggs are a practically perfect source for vitamins, minerals and especially cholesterol. Egg whites are composed of 40 percent Ovotransferrin by dry weight.
• Ovotransferrin possesses antibacterial and antioxidant, and immunomodulatory properties, arising primarily through its iron (Fe3+) chelating and binding capacity. It withholds or removes iron. Ovotransferrin CAN cross the blood-brain barrier.

Characteristics of Parkinson's and Alzheimer's diseases

• Lower Cholesterol levels is related to late-life cognitive decline. Cholesterol in the brain is involved in the communication process for neurotransmitters, such as dopamine and serotonin. Cholesterol is ubiquitous in the central nervous system (CNS) and vital to normal brain function including signaling, synaptic plasticity, and learning and so on.
• Early studies found iron overload is directly proportional to cognitive decline in Alzheimer's disease (AD). Amyloid precursor protein (APP) and tau protein, Increased iron has also been shown in many chronic neurological disorders including Alzheimer's disease, Parkinson's disease, and multiple sclerosis. It is no coincidence that Parkinson's is associated with the Rust Belt etc.

It seems reasonable that Traditional Mayonnaise is at least one superfood answer to dementia. Everybody eats mayonnaise, right? Well no, Extra Virgin Olive Oil is too expensive for commercial mayonnaise even for French consumers. Many supermarket mayonnaise contain no or as little as only 5% eggs and their derivatives.