Note: Label is not final. The nutrition facts haven't even been filled in yet!

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Ingredients

Non-GMO virgin macadamia oil

Our macadamia oil is squeezed from nuts that are not genetically modified. Our oil is also virgin: it is cold-pressed (expeller-pressed at low temperatures), and the only other type of processing is a simple physical filter to remove the nut fibers from the oil. And when we say virgin, we mean really virgin. There aren't standards outside the world of olive oil for what "extra virgin" or "virgin" mean, but if there were, we would be super-extra virgin. Extra virgin olive oil must have a peroxide value (rancidity level) of ≤ 20 (see the USDA rules). Our macadamia oil has a maximum peroxide value of 5 and usually tests at under 2! It was also tested at only 1.6% omega-6 fatty acid.

Room to grow: We want to make a 100% organic mayo, and this ingredient is the only one that is not organic. Unfortunately the worldwide supply of macadamia oil is currently low, and organic macadamia oil is prohibitively expensive. We're keeping tabs on the situation and will make the switch when we can.

Organic free-range eggs

Our eggs are USDA Organic, which means our hens are: antibiotic-free, provided with organic feed, not raised in cages, and not force-molted. Also, while many organic egg producers only have token outdoor access (like a small barn porch), our birds roam outside on grassland from dusk till dawn year-round (weather permitting). It is there that they can eat their natural diet of vegetation and grubs.

Room to grow: Currently our hens spend their nights (and winters in colder parts of the country) in barns, and they mix their natural forage diet with normal (albeit organic) poultry feed. Our ideal hens would be completely pastured in the southern US, and their forage would be supplemented with a completely natural omnivore diet. Unfortunately both supply and demand for this type of egg have to grow before it is available in the necessary bulk manufacturing forms.

Organic lemon juice

Our lemon juice comes from USDA Organic lemons, and it is NFC (not from concentrate). Lemon juice is mostly water, which is heavy. Often in food manufacturing, lemon juice is concentrated at the source and reconstituted at the destination in order to save on storage and shipping costs. This process significantly impacts the nutrition and taste of the juice, which is why we do not use standard reconstituted lemon juice.

Organic virgin coconut oil

We use the best coconut oil money can buy: Tropical Traditions Gold Label. This coconut oil is USDA Organic and even more super-extra virgin than our macadamia oil. The macadamia nuts have to go through an expeller press to squeeze out the oil. The coconut milk goes through an even-gentler process: they let it sit for a day, and the oil rises to the top, just like the density separation lab in chem class.

Organic mustard seed

We chose a rich, strong, organic mustard to add in small amounts to our mayonnaise. It is a yellow mustard (also known as white mustard, sinapis alba) sourced from Germany.

Compare

Or, A Mayo Manifesto

Other mayo brands use:

Bad oils
  • These oils are bad for many reasons. One reason is their fatty acid profile. On the worst side of things, you have grapeseed oil with 70% omega-6 fatty acid. It is followed close behind by sunflower oil at 66%, soybean oil at 58% and then canola oil at 28%. Compare that to a pre-agriculture fat like grass-fed tallow at under 2% PUFA (polyunsaturated fatty acids, which are mainly omega-6 and omega-3), or our macadamia oil at 1.6% omega-6. Note that almost all mayo that talks about olive oil on the front (for example Spectrum Organic, "Made with Olive Oil!") just has olive oil in it — it's mostly still soybean or canola oil. Even a 100% olive oil mayo will still have a somewhat high amount of omega-6 (15%). For more information on PUFA and omega-6, check out this article.
  • The second reason is the way in which these oils are processed and refined. It's hard to get oil out of soybeans and canola, so most soybean and canola oil is extracted with hexane, a solvent made out of crude oil (petroleum). It is then bleached and deodorized. It's easier to get oil out of olives, and simple physical methods of extraction are used. However, you can't make mayo out of virgin olive oil, because it tastes nasty. (Trust us, we've tried it.) So olive oil mayo is made with plain olive oil, which after extraction is refined with charcoal and chemical filters to the point of not tasting much like olives anymore. Even with coconut oil, the standard for manufacturing is "RBD coconut oil", which means "refined, bleached, and deodorized."
  • The vast majority of canola and soybean grown in the US is genetically modified. If the label doesn't say non-GMO or organic, it's most likely modified.
Eggs from sad, cortisol-ridden, corn-stuffed lady hens
  • Most eggs are made in crammed factory buildings. Imagine living your whole life in a cage the size of your body. All you want to do is run around in the grass and eat a nice worm steak. But you can't. You can't move, you can't see the sun — you can only eat the genetically modified, pesticide-filled corn, wheat, and soy that's put in front of you and plop out eggs. You are what you eat, and when you're a chicken, your eggs are what you eat as well. These hens can't get outside to forage for their natural diet, so they eat an unnatural diet high in omega-6, and that makes their eggs high in omega-6.
  • Perhaps you've looked at Whole Foods' animal welfare rating and thought, "Okay, well it's too bad for the source of this Frenched Rib Roast that he only had a 3 life, but what I really care about is what he ate, because that's what affects the nutrition of what I'm eating." But have you considered the real biological effects of living with stress hormones constantly in your system? Those caged, force-molted hens are unhealthy, not only emotionally but biologically, and that unhealthfulness is passed down to their eggs and goes into you.
Sweetened
Preserved, thickened, stabilized
  • Mayonnaise is pretty unique in that, when you make it right, it's naturally preserved, thick, and stable. When you use the right amount of lemon juice, it gets to a microbiologically safe pH. When you use the right amount of oil, it's thick. When you have enough oil, the right types of oil, and use the right high-shear mixer, you get a shelf-stable oil-in-water emulsion. When a manufacturer doesn't have the right ingredients/process or wants to cut costs by lowering the oil amount and substituting water, or wants to offer a low-fat alternative for consumers under the mistaken impression that fat is bad for you, they have to throw in additives to help thicken and stabilize the product: soy protein and pea protein are stabilizers, guar gum, gum arabic, and xanthan gum are also stabilizers, and corn/potato starch and modified food starch are thickeners.
  • A couple of preservatives out there are calcium disodium EDTA and potassium sorbate. They're both produced synthetically, and are not stuff you want in your body.
Acid and vinegar
  • In Founder Loren Cordain's book, the tome that first described a modern Paleo Diet, he discusses the importance of balancing the acid and base load of foods on your body. The SAD (Standard American Diet) has too much acid-producing foods, and that has negative health effects. And while lemon juice and vinegar are both acids, the effect on your body is different: lemon juice is alkaline-producing, and vinegar is usually acid-producing.
  • Distilled or white vinegar is a common mayo ingredient and is made from acetic acid. Acetic acid is highly processed: first you take corn or potatoes, then you isolate the starch, produce alcohol from it, and distill, dilute, and ferment the alcohol into acetic acid.
  • Lemon juice concentrate and lemon juice made from concentrate are another couple of ingredients to watch out for. When lemon juice is concentrated, it is heated high enough for the water to evaporate. Heat is damaging, and nutrients evaporate along with the water.
  • Citric acid is another additive used in mayo. This acid powder lowers the pH in order to guard against bacteria. While citric acid can be from a natural source like lemons, most citric acid produced in the US is made from hydrolyzed corn starch.
Watered down
  • In most mayo brands, even full-fat ones, you'll find water. Sometimes it's hidden in the "vinegar" ingredient (they just dilute the vinegar with more water). While a few companies use filtered water, usually it's tap water (with fluoride and other questionable chemicals). All of the water in Payo comes from our organic eggs and lemon juice.
  • A few of the reasons why some mayo brands have room for water are: they cut back on the amount of oil (discussed above), they use lemon juice concentrate instead of lemon juice, and they leave out the egg whites. We want to provide as complete and nutrient-dense a product as we can, which is why we use the whole egg, NFC lemon juice, and the full amount of oil.
Plastic
  • We put Payo in glass jars so that you don't have to worry about chemicals from plastic containers seeping into your food.

Eating

To be honest, while we started out just eating it straight from the jar, we got a little tired and wanted some variety. So we made some recipes.

What do I do with Payo?

Dip in carrots and celery, make chicken salad, or use as a base for salad dressing. A few ideas from the recipe book:

Chicken salad

Story

Also check out our blog and Wall of Benefactors.

It all started in the bright warm summer of 2013 in a tiny town in the middle of North Carolina, when Founder Loren was cooking out of the excellent Paleo cookbook Well Fed. It was in the pages of this sage tome that he discovered it was possible to make healthy mayonnaise. And he did. And it was good. But the preparation process was a bit involved, and he wished to buy it premade. So he scoured the interwebs in search of a commercially-available healthy mayo. But alas, he hunted in vain, as no decent mayo was to be found. And he was sad. But, soft! What light through yonder window breaks? Inspiration! And he thought to himself:

"Well there are probably enough Paleo people out there that someone should mass produce some mayo . . .  I guess I'll just do it. How hard could it be?"

And so began his quest.

As all proper hipsters do, he began with Kickstarter. And boy, was direct marketing harder than he had realized. He took the top 100 search results for "Paleo diet", Mechanical Turked the email addresses and contact forms, asked them all to help spread the word, and got a few blessed responses (shout out to Paul Wheaton, Melissa Joulwan, Karen Phelps, Amber Beam, Michelle Tam, Paleo Magazine, the Crossfit Diet, Caveman Keto, Paul and Shou-Ching, Scott Shapiro, and even, in the final hours, Mark Sisson). And they Tweeted, and they Facebooked, and they even Mailing-Listed! And he posted on all the forums and all the Reddits, messaged all the Facebook friends, and emailed all the contacts. And slowly but surely, the word spread, of an inspiring feat of culinary and organizational prowess, the best thing since they put crickets into bars, grass-fed pemmican into vacuum packs, and organs into sticks: the first mass-produced Paleolithic mayonnaise. (Can't you just see them, gathering nuts and lemons, stealing bird eggs, pouring it into glass jars on the assembly line, and hammering on the lids with sticks?) The Kickstarter was a success. Here is a list of the generous human beings who made Payo possible.

As all proper Kickstarter projects go, the estimated ship date was entirely too optimistic, and the project updates were riddled with setbacks. A new manufacturer had to be found, bulk suppliers for each specialty ingredient had to be found, and label stock had to be tested. Turns out that small-batch manufacturers with the right emulsion equipment are hard to find, and suppliers can be very bad at getting back to you. Founder Loren even resorted to hiring Renik The Friendly Assistant From Brickwork India to help call, email, and fill up the search spreadsheets. As of September 2014, things are coming together, and we're hoping to schedule a production day in November, after which all preorders will promptly be mailed.

Contact



@paleomayo

chirping

(844) BE-PALEO
(844) 237-2536

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Paleo Foods LLC
2443 Fillmore St #380-2914
San Francisco, CA 94115

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Wholesale Inquiries

Want to help spread Payo? Awesome!
Shoot us an email with your store info to get things rolling:

sales@payo.us