Condiments are the silent carrier of ultra-processed oils in the modern diet. Standard supermarket mayonnaise is composed of 70% refined soybean oil, while standard commercial ketchup contains more sugar per tablespoon than vanilla ice cream.
Because condiments are consumed daily with sandwiches, burgers, and salads, upgrading your condiment pantry delivers an outsized reduction in inflammatory seed oils and hidden sugars.
Discover clean condiments formulated with pure avocado oil, certified organic cage-free eggs, real California tomatoes, and zero high-fructose corn syrup.
Standard supermarket versions often cut costs by utilizing inflammatory industrial fats, chemical colorants, and deceptive sweeteners. Watch out for these red flags on packaging:
Cheap industrial filler oils that dominate 95% of supermarket mayos and salad dressings.
The primary sweetening agent in standard ketchups and BBQ sauces, promoting liver fat accumulation.
Synthetic preservative and chemical chelating agent used to protect artificial flavor and color shelf-life.
Chemically modified thickening agent used to add body to watered-down sauces.
Evaluated by nutrition facts, additive toxicity, and processing degree.
PRIMAL KITCHEN
100% Avocado Oil • Cage-Free Eggs • 0 Soybean or Canola Oil
Soybean oil is an ultra-cheap, subsidized commodity crop in the United States. It allows commercial food conglomerates to produce huge volumes of mayonnaise with massive profit margins compared to cold-pressed avocado oil.
Check the ingredients list carefully: Most commercial 'Olive Oil' mayos list soybean oil or canola oil as the primary first ingredient, adding only a tiny fraction of refined olive oil to legally use the label.
Because clean mayos use natural citric acid and vinegar rather than synthetic chemical preservatives like EDTA, they should be refrigerated promptly after opening and consumed within 2 to 3 months.
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