Dear Readers:
Since I am a believer in cooking from scratch and ways of eating healthy, I thought this excert from this article was worth posting:
(Excerpt from article)
When cooking sprays came on the food scene, I was thrilled. Since
they claimed to add no additional calories and to make cooking surfaces
non-stick, it seemed like a perfectly reasonable way to “have my cake
and eat it, too.”
However, as a nutritionist I like to read my food labels so I turned the can over to read the ingredient deck. I was shocked to see the long list of ingredients and didn’t recognize many of them, including dimethylpolysiloxane, diacetyl and propellants. I decided to take these ingredients on a little trip down research lane so I could really begin to understand what I had just fed my family...
However, as a nutritionist I like to read my food labels so I turned the can over to read the ingredient deck. I was shocked to see the long list of ingredients and didn’t recognize many of them, including dimethylpolysiloxane, diacetyl and propellants. I decided to take these ingredients on a little trip down research lane so I could really begin to understand what I had just fed my family...
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