What is in Pam Non-Stick Spray ?? Healthy ??

Been trying to reduce fat and have been using Pam Non-Stick Spray.

Anybody know what is in the stuff?

Should it be considered a healthy alternative way to keep things from
sticking to the pan?

thanks for any help.

"Will" wrote in message
. ..
Been trying to reduce fat and have been using Pam Non-Stick Spray.

Anybody know what is in the stuff?

I use the pam olive oil, and what is in it is, according to the ingredients
list, olive oil. I use it for cooking.

Donna

"Donna" wrote in message
news:eqYCe.744$SZ3.421@trndny02...

"Will" wrote in message
. ..
Been trying to reduce fat and have been using Pam Non-Stick Spray.

Anybody know what is in the stuff?

I use the pam olive oil, and what is in it is, according to the
ingredients
list, olive oil. I use it for cooking.

Donna


I purchased an oil sprayer from a local store and use it for spraying oil
when cooking. I think it works just as well as the Pam sprays. I do like
the Pam spray with lemon flavoring for fish.

Donna, I like the olive oil Pam as well but don't always wan't an olive oil
taste.
Beverly, I didn't know about the lemon flavored, I'll check it out.

I was asking what was in the regular old original Pam... if anybody knows.

thanks - Will

"Beverly" wrote in message
.. .

"Donna" wrote in message
news:eqYCe.744$SZ3.421@trndny02...

"Will" wrote in message
. ..
Been trying to reduce fat and have been using Pam Non-Stick Spray.

Anybody know what is in the stuff?

I use the pam olive oil, and what is in it is, according to the
ingredients
list, olive oil. I use it for cooking.

Donna


I purchased an oil sprayer from a local store and use it for spraying oil
when cooking. I think it works just as well as the Pam sprays. I do like
the Pam spray with lemon flavoring for fish.

"Will" wrote in message
.. .
Donna, I like the olive oil Pam as well but don't always wan't an olive
oil
taste.
Beverly, I didn't know about the lemon flavored, I'll check it out.

I was asking what was in the regular old original Pam... if anybody knows.

thanks - Will

I couldn't find a complete list of ingredients on their website but it does
indicate it's made with canola oil.

I hope you have better luck finding the lemon flavored spray than I have
lately. My grocery hasn't stocked it for quite sometime and my can is about
empty.

Beverly

"Beverly" wrote in message
.. .

"Donna" wrote in message
news:eqYCe.744$SZ3.421@trndny02...

"Will" wrote in message
. ..
Been trying to reduce fat and have been using Pam Non-Stick Spray.

Anybody know what is in the stuff?

I use the pam olive oil, and what is in it is, according to the
ingredients
list, olive oil. I use it for cooking.

Donna


I purchased an oil sprayer from a local store and use it for spraying oil
when cooking. I think it works just as well as the Pam sprays. I do like
the Pam spray with lemon flavoring for fish.

I love my oil sprayer. I used to use Pam but there's something in it
besides the oil that leaves a nasty residue on pans. The only decent
sprayer I've found is from Pampered Chef. I had a "Misto" once and it was
awful, it never worked right.
--
the volleyballchick

Ignoramus18077 wrote:
I personally like to use pork fat for frying. Animal fat does not
oxidize as quickly as (non-hydrogenated) vegetable oil, which is a
good thing.

??? Saved grease? bits of pork fat? Surely you are kidding yourself to
think this is somehow better? Or you are jesting right? If you save the
fat from bacon(rendering)for future frying you are basically eating a
condensed form of cancer causing nitrosomines. My parents had the habit
of saving bacon grease to recook other foods 'for the flavor'and I am
sure it was one direct cause of them both dying too young from cancer.
This is a good article all about what chemical reactions occur in
cooking meat and how to avoid some of them (especially since its BBQ
season):
http://www.usaweekend.com/food/carpe..._roasting.html



joanne

In article , DZ
wrote:

Heterocyclic amines, the focus of the article that you quoted, are
formed through reactions between amino acids, sugars, and creatine, in
the presence of water (the Maillard reaction). It has nothing to do
with animal fat, which is less prone to oxidation than unsaturated
fat, like Ig correctly pointed out. One consequence is that oxidized
unsaturated fat has carcinogenic potency.

More chemical crap!

Ignoramus4745 wrote:
I did not say bacon, I said "pork fat". I do not deep fry
anything and my post did not suggest doing that.

Ok so educate me - where do you get 'pork fat' from, like in what form?
And WHY is it or why do you consider it a better way to cook with than
say other oils?
Why a saturated fat and what does oxidation have to do with your
choice?

joanne

joanne wrote in message
oups.com...


Ignoramus4745 wrote:
I did not say bacon, I said "pork fat". I do not deep fry
anything and my post did not suggest doing that.

Ok so educate me - where do you get 'pork fat' from, like in what
form?

You may know it as lard. It is available from supermarkets in large
tubs or in butter-like paper board wrapping in my area.

And WHY is it or why do you consider it a better way to cook with
than
say other oils?
Why a saturated fat and what does oxidation have to do with your
choice?

An oxidized vegetable oil is at least as dangerous as saturated fat.
Vegetable oil heated repeatedly to a high heat reacts with oxygen in
the air to form radicals that break down the important polyunsaturated
fatty acids. Chemically speaking, a saturated fat is more stable but I
doubt is more "nutritious" than an oxidized vegetable oil. I imagine
ideally consumption of both should be limited. But I await the more
knowledgeable answers.

--
Matthew
Slow and steady wins the race.