A Simple Tip for the Weekend
Many people like to use PAM cooking spray or something like it on their pans whenever they cook. It doesn’t seem like such a bad idea, but those aerosol sprays do contain a lot of chemicals, and even if they are the extra virgin olive oil(evoo) kind, how fresh are they? How hot did they get in shipping? How high quality of an olive oil is it really? These are questions where the answers really do make a big impact on your health.
Just because it is organic does not mean it is good for you
The rule of thumb has been for people to either say screw it and use the PAM anyway, or to pour high quality evoo in their pan. The problem with olive oil is that those calories add up, and it is easy to pour more in than you want. To solve the dilemma here is a simple tip that I picked up from Dr. Mohr (I can’t remember if it was Chris or Kara, regardless check them out at Mohr Results).
Pour your evoo into a spray bottle, and voila, you have a homemade PAM. You can now lightly coat a pan with a high quality evoo of your choosing, minus the excess calories and unnecessary chemicals.
As awesome as this tip is, I am taking it to a whole new level. Recently my good friend Cassandra Forsythe blogged about the dangers of plastic, and truth be told it can be even worse with lipids, like evoo, in plastic. Harmful chemicals can leech out and into your oil, taking a healthy food and making it a nutritional disaster. Rather than pouring that evoo into a plastic, possibly dangerous spray bottle, pour into a beautiful Misto Gourmet Stainles Steel Olive Oil Spray Bottle. It uses kitchen air as the propellant. It is washable, refillable and totally awesome. Maybe even a perfect Father’s Day gift for some of you last minute shopper’s out there.
Amazingly it was actually back home in Maine where I discovered this little item. I was at my parents house and I noticed it sitting on the counter. So a big thanks goes out to my mom for showing me this awesome product as I was pretty pumped to discover this.
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About Me
Brian St. Pierre is a Certified Strength and Conditioning Specialist (CSCS) and Certified Sports Nutritionist (CISSN). He received his degree in Food Science and Human Nutrition with a focus in Human Nutrition and Dietetics from the University of Maine. With his contagious passion and enthusiasm, Brian is a young and exciting new face in the industry. -
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OMG! I totally have that at home too! Been using it for years! Nice post Brian!
Brian,
How often do you find yourself cooking with olive oil?
Perhaps it’s simply because I’m too focused on what I eat as opposed to how it comes out or simply a testament to my mediocre (at best) cooking skills and the fact that I only cook for myself and generally don’t make anything requiring an alternative to coconut oil or no oil at all.
I used to use olive oil, but now I just save it for salads and such.
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