Crisco shortening has been a kitchen staple for over a century, beloved by bakers for its ability to create flaky pie crusts, tender cakes, and perfectly crumbly cookies. But with growing awareness about fats and health, many people wonder: How bad is Crisco shortening for you? Let’s dive into what Crisco is made of, its health impacts, and whether it deserves a place in your pantry.
What Exactly Is Crisco Shortening?
Crisco is a type of vegetable shortening, originally made from crystallized cottonseed oil but now primarily made with hydrogenated soybean and palm oils. It is solid at room temperature and widely used in baking and frying because of its unique texture and high melting point.
Unlike butter or lard, Crisco is 100% vegetable-based, making it a vegan-friendly fat option. However, it’s important to note that not all shortenings are the same; Crisco is just one brand among many.
The Controversy: Trans Fats and Hydrogenation
Historically, Crisco contained partially hydrogenated oils, which are a major source of trans fats. Trans fats are artificial fats created during hydrogenation to make oils solid and extend shelf life. Unfortunately, trans fats have a chemical structure that the body struggles to process, leading to the creation of harmful free radicals.
Trans fats have been strongly linked to serious health issues such as:
– Increased risk of cardiovascular diseases, including heart attacks and strokes
– Elevated bad cholesterol (LDL) and lowered good cholesterol (HDL)
– Hardening and calcification of arteries
– Higher risk of type 2 diabetes and obesity
– Immune system dysfunction and inflammation
Because of these risks, many health authorities have pushed for the reduction or elimination of trans fats in food products.
Has Crisco Changed Its Formula?
Yes. In response to health concerns and regulatory pressure, Crisco reformulated its shortening to reduce trans fats drastically. Since 2004, Crisco has offered a trans fat-free formula, and by 2007, the company introduced a new version with zero grams of trans fat per serving, using a blend of fully hydrogenated oils (which contain no trans fats) and less partially hydrogenated oils.
While the new Crisco contains no or negligible trans fats, it still contains saturated fats, which can raise cholesterol levels if consumed excessively. However, the company has worked to keep saturated fat levels similar to the original formula to maintain baking performance without increasing health risks.
Nutritional Profile: What Does Crisco Offer?
– Zero grams trans fat (in the new formula)
– Low cholesterol, since it’s plant-based
– High in saturated fat, which should be consumed in moderation
– Contains vitamin E, an antioxidant that supports immune health
Despite these features, Crisco is still a processed fat and should not be considered a health food. Its main appeal lies in its culinary properties rather than nutritional benefits.
Should You Avoid Crisco Shortening?
The answer depends on your health goals and how much you consume.
– If you have heart disease risk factors: It’s best to limit intake of any saturated and processed fats, including Crisco.
– For occasional baking: Using Crisco in moderation is unlikely to cause harm, especially with the trans fat-free formula.
– For everyday cooking: Healthier fat alternatives like grass-fed butter, ghee, coconut oil, or olive oil are better choices due to their natural composition and beneficial nutrients.
Healthier Alternatives to Crisco
If you want to avoid Crisco, here are some substitutes that can provide similar baking results with better health profiles:
– Butter or Ghee: Adds flavor and moisture, though higher in saturated fat.
– Coconut Oil: Solid at room temperature, good for flaky textures, with medium-chain triglycerides.
– Olive Oil: Great for cooking but liquid at room temperature, so less ideal for some baking.
– Avocado Oil: Neutral flavor and heart-healthy fats, but also liquid at room temp.
– Lard: Traditional animal fat with good baking properties, but not vegan and contains cholesterol.
The Bottom Line on Crisco Shortening
Crisco shortening has evolved from being a source of harmful trans fats to a trans fat-free product with similar baking qualities. While it is not inherently “bad” in small amounts, it remains a processed fat high in saturated fat and should be used sparingly. For those prioritizing heart health, choosing natural fats and oils is a smarter option.
Crisco can still be a handy ingredient for achieving that perfect pie crust or cookie texture, but balancing its use with healthier fats and a nutritious diet is key to staying healthy.