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Old 11-30-2010, 10:44 PM   #31
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Heh heh heh! Love popcorn!
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Old 12-01-2010, 06:09 AM   #32
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personally, I can't get past the fact that coconut oil is 92% saturated fat, 6% mono-unsaturated, and 2% poly-unsaturated fat.

There are too many other good fats/oils out there for me to want to try using one that is 92% saturated fat.
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Old 12-01-2010, 09:09 AM   #33
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That does sound gross, but the current thinking is that saturated fat doesn't increase the risk of heart disease, but unsaturated decreases it. The information I read suggests that
Quote:
Pacific island populations who obtain 30-60% of their total caloric intake from fully saturated coconut fat have low rates of cardiovascular disease.[11]
I'm not going to rule it out yet, especially since I don't eat too many pies!
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Old 12-01-2010, 10:58 AM   #34
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Quote:
Originally Posted by Alix View Post
That does sound gross, but the current thinking is that saturated fat doesn't increase the risk of heart disease, but unsaturated decreases it. The information I read suggests that I'm not going to rule it out yet, especially since I don't eat too many pies!
This whole fat issue is very confusing.

I just found this website, never heard of it before, but it claims to be the largest online nutrition community run by Registered Dietitians...

Saturated Fat in Coconut Oil is bad for your heart
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Old 12-28-2010, 04:10 PM   #35
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cheryla, I wish I would have found this site earlier this month. My sister in law and I make clothespin cookies every year and the past 2 years have been disasters with the dough, and this year I tried a Hi Ratio Shortening (used in making buttercream icing) and even that didn't work for us. I finally broke down and purchased some Puff Pastry, which worked out fine, but the scratch dough was really disturbing to us. We had heard that since crisco went to 'no trans fat' the shortening doesn't work as well. Thank you for your information that came from Crisco...can't wait to try this to see if it actually works! Happy New Year
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Old 12-28-2010, 05:15 PM   #36
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I don't cook with Crisco much, but I have a soap recipe that includes Crisco. It does NOT work any more.
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Old 12-28-2010, 06:33 PM   #37
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I just wanted to tell everyone that I also tried "leaf lard". The dough worked just beautiful, but the taste and smell were awful. And you could not get rid of the smell or taste once they were baked or frozen. Won't be doing that again.
Someone told me that they use "aldi's " brand of crisco and it works great. Might try that next time.
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Old 12-28-2010, 06:39 PM   #38
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Was the leaf lard old or rancid? I never had that problem.
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Old 12-28-2010, 07:07 PM   #39
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Really a shame when 'they' make companies change a product, 'they' don't realize what a trickling effect the change could make on items made with that product. I guess that's when we have to become creative and investigate other ingredients to make it work.
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Old 12-02-2012, 07:16 PM   #40
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here's my crisco problem

I made biscuits and they taste awful of shortening the shortening has pulled away from the sides of the can has it gone bad or should I use less
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Problems with Crisco. Is anyone else having problems with the new crisco. My recipe is for clothespin cookies, in which you make a puffed pastry. Everyone I know is having the same problems. The dough actually dissintegrates in the oven. Any solutions? 3 stars 1 reviews
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