I hear you. Actually much more concerned about saturated fat’s impact on blood cholesterol than dietary cholesterol on the same. 10% for one tablespoon and who uses just one?
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Would be interesting to do a side by side comparison when you’re coming to the end of the best foods jar.
My recollection of Dukes is that it was fine but not earth shattering in any way and didn’t materially change the quality of my chicken salad
With Blue Plate, I noticed a significant improvement in the direction of deli / supermarket salad, right after I ate an excellent version of that.
Ymmv.
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Good points, both. For most people, outside of some genetic hyperlipidemia traits, dietary cholesterol doesn’t have a lot to do with serum cholesterol level. So it can be hard to diet yourself down from high to normal chol. Although one of my doctor friends did just that (240 to 190-ish), by going completely plant-based, most of the studies I’ve read on zero cholesterol intake don’t move the needle much.
And yeah, good mayo is like Lay’s chips. Cain’t Eat Just One.
I’ve got Duke’s in the house now (too many, in fact - they were half price) but I need to get a BP and try them side-side. Both by teaspoon plain and chicken salad. I’ve got some chicken ready to go using your recos (and many other great recos, not to leave anyone out) from my thread about the best way to cook chicken for tender/moist salads.
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