One thing though: Crisco now claims to be trans-fat free. From their FAQ section at their website:
Are all Crisco shortening products now trans fat free?
All Crisco shortening products now have 0g trans fat per serving for a more healthful option.
Monday, June 8, 2009
Ha! Back Off Carl-Bashers!!
Turns out Lard is making a comeback. So those who have called me a lard-monger need to give it a rest!
One thing though: Crisco now claims to be trans-fat free. From their FAQ section at their website:
One thing though: Crisco now claims to be trans-fat free. From their FAQ section at their website:
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4 comments:
I am not exactly sure how Crisco can be trans-fat free, since my understanding is that fats that stay solid at room temperature are partially hydrogenated in order to stay that way. Also, according to the article, lard from the grocery store is bad since they frequently hydrogenate the lard. So where does one get lard, if not from the grocery store? I am not making my own.
If you save bacon grease ... a very Southern thing to do ... you are making your own bacon-flavored lard. Prone to getting rancid, I do keep it in the fridge. Oddly, though, I am convinced aged bacon grease is better than just-rendered bacon grease, maybe that means I need just a touch of rancidity ?? Primarily I use it to make cornbread.
We don't cook enough bacon to have enough for anything else! You can *not*, to my knowledge, buy bacon-flavored lard, I have looked for it, online even!
I guess bacon grease could have been a blog post all on its own!
Louise: I too find it hard to believe that Crisco is without transfat. But even if it is, the objection is to saturated fats or even more to the point, fat is fat is fat and too much of it is bad for you. Saturated fat is particularly problematic. I did find an article about the Crisco product.
[http://lowfatcooking.about.com/od/faqs/f/hydrogenated.htm ]
As it points out, instead of partial hydrogenation, it is fully hydrogenated which takes care of the cholesterol issue. As it also points out, that does not make using it any healthier. It still has a huge amount of calories.
Some nutritionists are now saying it doesnt matter as much how you are getting your calories as was once thought. At least there was a Washington Post article about that some months ago.
I think the bottom line was that if you eat too many calories, you will have problems no matter what; but that if on top of that you got those excess calories from dubious foods, your problems would be even worse. And if your calories were in line with what is healthy, don't worry about it too much.
Apparently this new thinking is not 100% accepted, I believe they cautioned.
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