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  • Dec 03 / 2019
  • 0
PAM
Do it Yourself, Purelite

The Truth About What’s Really in Cooking Sprays

by Deborah Enos


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.

Dimemythlpolysiloxane: What a mouthful that word is! This is a chemical that’s a form of silicone that helps keep the oil from foaming. I discovered that it’s also used in cosmetics, refrigerants and Silly Putty. After reviewing animal studies, the World Health Organization stated that they found no adverse health effects associated with Dimethylpolysiloxane. However, personally, I’m uncomfortable feeding my family a chemical that has uses in cosmetics and Silly Putty.

Diacetyl: Studies have shown that exposure to diacetyl (the butter flavoring that is often added to cooking sprays) can increase your risk of lung disease. With long-term or repeated exposure, diacetyl can cause serious respiratory disease. While many cooking spray manufacturers no longer use this chemical, researchers are still concerned about the risk of lung disease.

GMOs:  Cooking oils such as canola (rapeseed), corn and soy are commonly made with genetically modified organisms (GMOs), or ingredients that have been made through genetic engineering to be resistant to weather, pests and chemicals that would damage an all-natural plant. GMOs are in high use in the United States and many consumers have concerns about their safety.

Propellants: When oil is placed in an aerosol can, you need to add some sort of force to get it out of the can and into your pan. That’s where propellants enter the picture. While most of the commonly used propellants are on the U.S. Food and Drug Administration’s (FDA) “Generally Recognized As Safe” (GRAS) list and considered safe to consume, I’m still uncomfortable adding chemicals like as isobutane or propane to my family’s diet.  Butane, isobutane and propane are colorless and odorless compressed gases that are derived from petroleum and natural gas.

Even though many experts and the FDA deem cooking sprays to be safe, as a certified nutritionist and mom I prefer to keep the chemical consumption in my home at a minimum.  Instead of purchasing a can of aerosol cooking spray, I made my own. At the local cooking store, I bought an oil mister spray bottle. Then, I added my own oil (avocado is best for high heat) and the mister worked beautifully, adding a light spray of oil to my pan. True, it may have added a few extra calories, but I avoided using any chemicals.

Deborah Enos is a certified nutritionist, author, corporate health speaker and board member of the American Heart Association. 

  • Oct 02 / 2019
  • 0
Do it Yourself, Purelite, Recipes

How to Make Apple Sauce for Babies and Toddlers

applesauce
Homemade healthy baby food. Bowl of apple baby puree.

One of the best things you can do for your baby or toddler is to make your own baby food that is fresh, organic and free of preservatives and added sugars. Homemade applesauce is naturally mildly sweet, plenty of fiber and rich in vitamin C.




Step 1

apples

Organic

Buy fresh apples that are firm and organic or from your own tree, if you are lucky enough to have one that is grown without pesticides. Since apples are one of the “dirty dozen”, foods with a high pesticide residue, it is important to use organic apples. Buy sweet apples such as Gala and Red Delicious. Avoid apples that are tart, such as Granny Smith. A medium sized apple produces about five ounces of puree.

Step 2

Purelite Apple Peeler

Peel, Core and Slice

Wash the apples thoroughly, then peel, core and slice the apples. The easiest way is to use an apple peeler. The Purelite Cast Iron Apple Peeler will peel, slice and core the apples into 1/8″ thin spiral slices.

With a knife, slice one side of the apple to separate the rings.

Step 3

Cook the Apples

In a medium-sized saucepan, bring the water to boil. Reduce the heat and add the apples. Cook until tender, about 10 minutes. Try not to overcook the apples, to help preserve the vitamins and minerals. Drain and rinse with cold water.

Step 4

apple sauce

Puree or Mash

For smooth apple sauce that are perfect for babies younger than 10 months, place in a food processor or blender, puree until smooth. Water may be aded to reach desired consistency.

For babies that are older than 10 months, a chunkier applesauce would be desired. Use a potato masher to mash them up.

Step 5

Serving

Applesauce may be served plain or mixed with other fruits and vegetables to produce new flavors and textures. Here are a few suggestions.

  • Peach
  • Plum
  • Pear
  • Cherries
  • Strawberries
  • Banana
  • Pumpkin
  • Butternut Squash
  • Carrot
  • Sweet Potato
  • Chicken
  • Beef
  • Oatmeal

Step 6

Storage

Applesauce may be stored for up to 3 days in a airtight BPA free container. If frozen, it can be stored up to 3 months.

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  • Sep 23 / 2019
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Do it Yourself, Healthy Eating, Oil Infusion Recipes, Purelite, Vinegar Infusion Recipes

How to Infuse Olive Oils & Vinegar

A Fabulous Gift for Friends or Yourself

Adding special flavors to olive oil or vinegar is easy to do and makes a great DIY gift for friends and family. Herb infused olive oils are delicious as a salad dressing, drizzling over pasta or for dipping breads with.

Getting Started with Olive Oil

The first thing to do is gather the best ingredients. Use high quality virgin organic olive oil, fresh herbs preferably from your herb garden, for a strong, cleaner flavor.

Wash and dry all the ingredients that will go into the oil. Leave it outside in the sun until it is completely dry. Bacteria cannot grow in oil, but it can grow in the left over water if not completely dry.

Bruise the herbs gently to expose their oils by lightly crushing them with a mortar and pestle. Another alternative is to place the herb between paper towels and softly pound it with something heavy. Chili peppers or lemons may be sliced thin and placed inside a bottle.

You may use any clear glass airtight bottle, but we prefer our own Purelite Olive Oil Dispenser. Not only is it airtight, with an easy pouring spout, it also has a large wide mouth opening so that ingredients can go in easily.

Fill the bottle with olive oil until the ingredient is entirely covered.

Let it sit for 1-2 weeks in a cool, dark shelf before using it. The oil will slowly infuse over time. Give it a taste test to see how it is coming along.

Another Way

If you are short on time and patience, there is a faster method. You can heat the oil and ingredients in a saucepan over medium-low heat until a thermometer reaches 180° F, about 5 minutes. Remove from heat and let it cool to room temperature. Transfer the ingredients and the oil to the bottle. Seal and refrigerate. If your ingredients are small or crushed, remove from oil with a strainer before placing in bottle.

Storage

Keep the bottle refrigerated and the oil will generally keep for up to a month. If the ingredients start to show signs of spoilage, discard the rest of the oil immediately.

Try These

Sprigs of rosemary is an excellent herb that infuses well with oil. You may also try basil, lemon zest, thyme, sun-dried tomatoes and even truffles. If you love fruit, blood orange brings out a distinctive flavor. For those who like more spice in their life, jalapeño or chili can also be added.

Infusing Vinegar

There are three main types of vinegar, balsamic, wine and apple cider. All three may be used to infuse with fruits and herbs.

Balsamic vinegar is especially flavorfully bold with infused fruit as a marinade or over salads. Blackberries, blueberries and strawberries are just some of the fresh fruits that works wonderfully. Try the following recipe below.

Ingredients

  1. 1 ½ cups fresh blackberries
  2. 2 cups white balsamic vinegar
  3. ¼ cup chopped sage
  4. ½ a lemon peel

Directions

  1. Rinse the ingredients.
  2. In a pot over medium heat, warm the vinegar until steaming. Be careful not to let it boil! While it’s heating, peel the lemon, then place peel in a mason jar with berries. Chop the sage and add to jar as well along with the berries.
  3. Pour the vinegar over the berries and herbs, then let cool. Cover first with plastic wrap, then the lid of the jar. Swirl gently to combine.
  4. Set in a cool, dark place for one to two weeks to steep. Shake gently once a day.
  5. Sterilize the glass bottle that you will use to prevent bacterial contamination of the vinegar. You can heat the bottle in a pot of boiling water for 10 minutes or wash them in the dishwasher. (Our Purelite Olive Oil Dispenser is made of borosilicate glass, so it can go from extreme heat to extreme cold without cracking.)
  6. If desired, strain out the fruit and herbs with a metal strainer or cheese cloth when transferring to the glass bottle.
  7. Store in refrigerator to prevent spoilage.

Flavor Variations

You can try other variations of the above recipe, such as strawberry basil or blueberry rosemary. Use infused vinegar within 4-6 months.

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  • Jan 11 / 2015
  • 0
Purelite

If You Can’t Stand the Heat, Get Out the Kitchen Gloves

Where Do Superheroes Buy Their Cool Gloves?

Power of Thermal Resistance
These rubber like gloves makes you feel like a super hero with heat resistant powers. They even look like something a caped crusader would wear. The aptly named “Heat Shield”, by Purelite, is a pair of sleek, 5 finger, waterproof gloves made from flexible heat resistant FDA approved, silicone that is sure to make any cook feel like a super hero of the kitchen and backyard grill. Click Here for More.

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