I have noticed the same thing with bacon- as if some other substance than grease was being deposited in the pan, making it sticky. I guess everything now has all sorts of fillers and *expletive deleted*it in it.
In general, it seems odd to me where we have come with regard to food versus chemicals in other areas. In the chemical industry, people used to have the attitude that if something didn't kill you immediately, it was more or less safe. Later, we learned that stuff like benzene can kill you later so you shouldn't wash your hands in it. Safety with chemicals is taken seriously in most cases and the liability can be severe. With foods these days, we seem to have gone the other way. As long as a chemical isn't known to be dangerous, companies happily add it to foods for one reason or another and the FDA just rubber stamps it. I am wondering if that is going to shift in the coming years.
