Genetically Modified Mayo: Hellmann's 'Real' Mayonnaise now requires a bioengineered label on its jars. Less than 2% of each jar is egg...98% is chemicals, oils, corn starch, EDTA & thickened with gums. This isn’t food anymore — it’s a Frankenstein experiment in a jar. GMO corn, seed oils that inflame your arteries and disrupt hormones, EDTA that leaches minerals from your body, and synthetic gums that wreck your gut lining. Every spoonful is quietly feeding chronic disease, autoimmune chaos, and the slow poisoning of America’s families. They slapped a “bioengineered” warning on it like it’s no big deal — because they know most people won’t read it. Hellmann’s sold its soul for profit while we were busy trusting the brand our grandparents used. STOP FEEDING THIS TO YOUR KIDS. Boycott it. Throw it out. Make your own in 60 seconds with real ingredients. Your body will thank you. Quick Homemade Butter Mayo (Immersion Blender – makes about 1 cup) Ingredients: - 1 large egg (room temperature) - 2 teaspoons fresh lemon juice - 2 teaspoons Dijon mustard (or prepared mustard) - ¼ teaspoon salt (or to taste; use ½ tsp if butter is unsalted) - 1 cup (2 sticks) butter, melted and cooled slightly to warm (not hot) Directions: 1. Place the egg, lemon juice, mustard, and salt in a tall narrow jar or container that just fits your immersion blender head. 2. Insert the immersion blender to the bottom and blend for a few seconds until combined. 3. With the blender running, slowly pour in the melted butter. Move the blender up and down gently as it thickens into creamy mayo (about 30-60 seconds total). 4. Taste and adjust salt or lemon if needed. Store in a glass jar in the refrigerator for up to 1 week.