Eat Out Eat Well

Calorie Tips, Healthy Eating, Food Facts

If Cooking Spray Is Made With Oil How Can It Be Calorie Free?

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There are five different kinds of cooking spray in my kitchen cabinet:  Butter flavor, Olive Oil, Canola Oil, Baking, and Professional for high heat cooking.    All say they are for non-stick cooking or baking.  Some say they are for fat-free cooking and baking.

The nutrition labels for all five call a serving size a spritz that is about 1/3 of a second or the equivalent of 0.25 grams.  The ingredient labels all list an oil (canola, olive, soybean, or vegetable) as the first ingredient. All have an emulsifier, usually soy lecithin, and a propellant.  Some have other flavorings and additional stuff – the baking spray has wheat flour.

For all of them:

Calories in a serving (a 1/3 second spray):  0

Total Fat:  0

How Can This Be?

How can something with oil listed as the first ingredient have zero calories and zero fat? 

In the US, any product that has less than 5 grams of fat per serving lists the fat content rounded to the nearest 0.5 grams. If the product contains less than 0.5 grams of fat per serving, the listed fat content is rounded to 0 grams. If a product contains 0.45 grams of fat per serving and the package has 10 servings, the label would show 0 grams of fat even though the entire package actually contains a total of 4.5 grams of fat.

All of the cooking sprays that I checked call a 1/3 second spray a serving size – that’s the equivalent of .25 grams of fat.  Because the serving size, as created by the manufacturers, is under half a gram, the nutrition label can show as 0 grams of fat and 0 calories.

Feel Duped?

0.25 grams of fat is the equivalent of 2.25 calories (fat has 9 calories per gram) — not a huge number.  However, how many of us spritz for only 1/3 of a second?  Can you even coat a small frying pan with a 1/3 second spray?

Most of us spray for at least three to six times as long – many of us for probably longer.  A one second spray has about 7 calories, 2 seconds has about 14 calories and and 1.5 grams of fat.  Again, not huge numbers, but 2 seconds is still awfully short.  Odds are that a lot of us spray our pans a bit longer.

An Alternative

We’re not talking about lots of added fat and calories.  But don’t be tricked into thinking that there are no calories or fat grams being added when you spray away.  Since nonstick cooking spray is not calorie free, be wary of drenching your pans and skillets if you’re trying to avoid too much added fat.  As you’re spritzing, count the seconds.  If the length and number of your spritzes are in danger of cranking up the fat and calorie count, either cut back on the spray or consider using a small amount of oil on a paper towel to coat your pan.  Using one teaspoon of olive oil adds 4.5 grams of fat and 40 calories and you’ll avoid the additives and propellant found in the spray.

 

Granola: Read The Label And Pull Out Your Measuring Cup

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Granola – I admit it, I love most kinds.  But, honestly, most granola can be considered a “health halo” food – a food that seems like it should be healthy (but isn’t) because of the way it’s labeled, or because of what it’s called, or because of some of its ingredients.

Granola always sounds so healthy, filled with oats, grains and maybe nuts or dried fruit – stuff that can be really good for you – except for when it’s cooked in lots of oil or butter and is sweetened with a whole lot of sugar or some other form of sweetener. It also does not have a lot of protein.

The real kicker can be the serving size.  If you haul out your cereal bowl and just dump in granola you can be in  caloric nightmare land. You really need to check serving sizes with granola – the serving size varies with the brand and can be as small as ¼ cup – which can look paltry even in a teacup. There are lower fat versions of granola – although some low fat versions are not necessarily low in calories.  Some examples of granola nutrition:

I have trouble keeping granola in my house — because I really like it.  I find myself shoveling handfuls of it into my mouth straight from the box when I open the cupboard and it’s there, calling my name.  It does make a great topping for ice cream – in measured amounts — if you’re so inclined.

But, if you love your granola and want it for your cereal, just check the ingredients and the serving size.  Know what you’re getting and what you’re eating.

Common Foods That Can Make You Sick

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According to the Centers for Disease Control, most foodborne illnesses are preventable. Here’s some information from their newest report:

 1,034 foodborne disease outbreaks were reported resulting in:

  • 23,152 illnesses
  • 1,276 hospitalizations
  • 22 deaths

In outbreaks where the cause was confirmed, norovirus and salmonella continue to be the causes of the largest number of outbreaks and illnesses.

In outbreaks linked to food in which all ingredients belong to a single food group, these foods were responsible for the biggest number of outbreaks:

  • beef
  • poultry
  • fish

The food groups responsible for the biggest number of outbreak-associated sicknesses were:

  • fruits and nuts
  • vine vegetables
  • beef

Foodborne illnesses come not just from “bad” meat, fish, eggs, and dairy.  Be alert to spoiled or contaminated fruit, nuts, and vegetables, too.

 

Is Sea Salt Less Salty Than Table Salt?

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The short answer:  no – even though sea salt might be marketed as a health food.

Chemically, table salt and sea salt are not much different although they might taste different or have different textures. Sea salt and table salt, by weight, have the same amount of sodium chloride.

Sea water is evaporated to make sea salt.  There is little processing and the water source, along with the trace minerals and elements left behind after evaporation, add flavor and color.  Sea salt comes in different degrees of coarseness and types of grain or flake.

Table salt, mined from underground salt deposits, goes through processing to eliminate minerals. It usually has an additive to prevent clumping and may have added iodine, which sea salt doesn’t have.

Is The Breadbasket Doing You In?

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Shiny Packets And Small Pots

It used to be only butter on bread – big slabs, small pots, or foil wrapped rectangles.  You can still find all of these – what would a diner be without those sometimes rock hard, sometimes soft and squishy, gold or silver foil wrapped butter packets?

Butter or Oil?

Olive oil for bread sopping and dipping is giving butter some stiff competition.  Olive oil arrives green or golden, plain, herbed or spiced.  It can be plopped down on your table, or poured with flourish from a dark tinted bottle.  Some restaurants offer a selection for dipping – and attempt to educate you about the variation in flavors depending upon the olives’ country of origin.

How Many Calories?

Do you eat more calories from one or the other?  Hidden cameras in Italian restaurants showed that people who put olive oil on a piece of bread consumed more fat and calories than if they used butter on their bread. But, the olive oil users end up eating fewer pieces of bread than the butter eaters.

In the study, done by the food psychology laboratory at Cornell University, 341 restaurant goers were randomly given olive oil or blocks of butter with their bread. Following dinner, researchers calculated the amount of olive oil or butter and the amount of bread that was consumed.

How Much Butter, How Much Oil, How Much Bread?

Adult diners given olive oil for their bread used 26% more oil on each piece of bread compared to those who were given block butter, but they ended up eating 23% less bread in total.

The researchers found:

  • Olive oil users used 26% more olive oil on each slice of bread compared to block butter users (40 vs. 33 calories)
  • Olive oil users ate 23% less bread over the course of a meal than the people who used butter

The olive oil users had a heavier hand than the butter users – for individual slices of bread.  However, over the course of the meal when the total amount of bread and either oil or butter was accounted for, the olive oil users used more per slice, but, overall they ate less bread and oil over the course of the meal.

They also took in 17% fewer bread calories:  264 calories (oil eaters) vs. 319 calories (butter eaters).

Butter, Oil, And Bread Add Significant Calories

  • A tablespoon of olive oil has 119 calories, a tablespoon of butter has 102 calories, one pat of butter has around 36 calories.
  • Butter and oil are all fat; olive oil is loaded with heart healthy monounsaturated fat, butter is filled with heart unhealthy saturated fat
  • Bread varies significantly in calories depending on the type of bread and the size of the piece
  • Most white bread and French bread averages around 90 to 100 calories a slice. Most dinner rolls average 70 to 75 calories each.

What’s Your Bread And Butter (or oil) Plan?

The bread and butter or olive oil pre-dinner (and maybe during dinner) ritual can create a real caloric bump without much nutritional value.  So many of us chow down mindlessly on bread and butter or oil before a meal – because we’re hungry – or because it’s there for easy nibbling.

Choose to eat it, limit your amount, or don’t let the breadbasket land on your table.  The choice is yours – just be mindful of the calories.