Cooking spray is a convenience that most of us grew up with to keep our food from sticking to frying and baking pans, but what is in it? In general cooking spray consists of a cooking oil, an emulsifier (lecithin), a propellant (propane, nitrous oxide, carbon dioxide) and an anti-foaming agent (dimethyl silicone). Here are some interesting facts about these additives. Dimethyl silicone is also used as a paint additive and found in cosmetics. Soy lecithin is a byproduct of refining soybean oil and prevents ingredients from separating. Unless the soybeans are organic, they may have pesticides left over from the accelerated staging process where glyphosate (Roundup) is sprayed on the crops to speed up the drying process and to kill weeds. The propellant is used to push the fluid out of the can. The issue is that most brands don’t list which propellent they are using. Another consideration is which oil is used. Most brands use corn, soy, or canola oil which are mainly genetically modified. My takeaway is that I don’t want propane or pesticides in my food. If you really like cooking sprays, I suggest non-GMO verified sprays that don’t contain chemicals or propellants. Chosen Avocado Oil spray and Pompeian Organic Virgin Olive Oil spray are a couple of considerations for healthier options.