GI Chef
Assistant Cook
I'm glad to see that "Trans Fats" are being taken seriously in the public now. This stuff is the worst artery clogger out there. What's some other opinions about trans fats?
Cindy said:I mostly use olive oil. Is that bad too?
college_cook said:I'm fairly certain that trans fat is considered an LDL- Low-Density Lipoprotein, more commonly known as "bad cholesterol". As their name implies, LDLs weigh very little, and as such, are more easily carried by the blood, and therefore have greater chance to stick to your artery walls. So while it may be metabolized as a saturated fat, metabolism really only deals with the conversion of nutrients into an enrgy source usable by your body. Trans fatrs may be healthier in regards to metabolism. However, they will most certainly clog your arteries faster than saturated fats.
Michael in FtW said:Chopstix - The new "Trans Fat Free" Crisco still has trans fat. To be honest I don't know what method they used to come into labeling compliance to make that claim. I did find something on their website a couple of months ago that talked about it ... where they admitted it really wasn't 100% trans fat free ... but they didn't go into details other than talk about labeling laws.
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amber said:wow, saturated fat is high on your label I think? What is your type of oil? We dont list energy on our labels so I was wondering what that means..always thought that was the same as carbs but I see that listed separately.
Although we haven't made a scientific comparison test, we couldn't tell the difference using the transfat-free Crisco for pie crusts.Chopstix said:To avoid transfats, I cook/bake almost all our food from scratch. I very rarely buy processed food, even pastries. I bake pies very rarely because I try not to use Crisco if I can help it. So it is with a lot of relief that I came across reading about Crisco's zero-gram transfat product.
Has anyone used this? How was your experience? The only Crisco available here is the original formula with the transfats. I use it very rarely. Can't wait to find Crisco zero-transfat in the stores here...
This explains the new Crisco fairly well, even comparing pie crusts made with the old and new product. I agree with its conclusion that the best crust is a combination of Crisco and butter and have always made crusts using both. Since I use Crisco for only pie crusts and eat pie crusts so rarely, I'm not really worried about any of the fat involved.bethzaring said:Not really being interested in Crisco products, I was not aware of this transfat free Crisco mentioned here. What I was able to find on this product is that this is a blend of fully hydrogenated cottonseed oil, sunflower oil and soybean oil. I stay away from any hydrogenated oil products, let alone a fully hydrogenated product. My information comes from the Journal of the American Dietetic Association June 2006 issue I found online.