DIY Organic Vegan Nonstick Cooking Spray Recipe
I don’t know about everybody else out there but the ingredients of the nonstick sprays on the market do not sound very healthy or natural. See an example at the end of this page.
- 3 fl oz of Organic Extra Virgin Olive Oil
- 5 fl oz of filtered water
- Clear spray bottle.
*3 to 5 parts Extra Virgin Olive Oil to filtered water.
Mix ingredients in an 8 fl oz spray bottle which you can buy cheap at your local drug store. Shake well before each use.
Store in the refrigerator and use within one week.
Number of Servings: 16.
Takes about 5 minutes total for this Recipe.
- Calories: 45.0
- Protein: 0.0 g.
- Fat: 5.3 grams
- Saturated Fat: 0.5 mg.
- Cholesterol: 0.0 mg.
- Carbs: 0.0 g.
- Sodium: 0.1 mg.
- Fiber 0.0 g.
*Of course with any recipe, nutrition facts may be a bit different based on what food brands you use.
*Here is a breakdown of what your using when you buy the average store bought cooking spray.
I am going to use PAM Non-Stick Cooking Spray’s ingredients as an example.
PAM Non-Stick Cooking Spray’s ingredients from the bottle and what the ingredients actually are:
- Soybean Oil (Adds a Trivial Amount of Fat) = Processed soybean oil (high in omega 6 fats, do your own research).
- Lecithin from Soybeans = a substance that is extracted from soybeans using a solvent such as hexane, and it’s a by-product of soybean oil. Traces of hexane have been found in foods processed this way, do your own research.
- Wheat Flour = A “wheat flour” or “enriched wheat flour” ingredient is technically no different than white flour. Manufacturers take whole-grain wheat, strip out 11 vitamins and minerals, then add synthetic chemicals that represent only four vitamins and one mineral. Look up health consequences of eating wheat flour.
- Silicon Dioxide = Silicon Dioxide is a popular additive in many food handling processes. According to the Environmental Protection Agency (EPA) “human health risk from exposure to silicon dioxide and silica gel is low. These pesticides are of moderate to low acute toxicity. Dietary exposure is believed to be insignificant from a toxicological standpoint. Research.
- Natural and Artificial Flavor = Processed! Processed foods are almost entirely stripped of their flavors during processing which leaves the food in need of additives/ chemically man-made flavors. Natural flavors and artificial flavors sometimes contain the exact same chemicals, just produced through different methods. A natural flavor is not necessarily more healthy or purer than an artificial one.
The US Food and Drug Administration says this; The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.
So as long as you start with a natural ingredient, you can do whatever the heck you want with it, and the end result, regardless of how many solvents you used or how you processed it, will be labeled as a “natural flavor.”
All these flavors are proprietary. Meaning the manufacturers have no legal obligation to disclose what’s in them, as long as the chemicals are Generally Recognized As Safe…that’s it!
- TBHQ (Preservative)Propellant = A Consumer’s Dictionary of Food Additives states that TBHQ is a form of butane (i.e. lighter fluid) the FDA allows processors to use sparingly in our food.
Um, no thanks!
If that isn’t a reason to use olive oil, I don’t know what is!