Homesteading Today - Lard, Crisco or butter?

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Lard, Crisco or butter?

I thought I read somewhere that crisco isn't great for you but to use butter for baking can get VERY expensive fast. So, I was looking at lard at the store. It said it was made from lard and had preservatives, of course. Is lard "safe" to use in baking? Or am I better off sticking with butter? We do not eat margirine or any soy things.

Thanks!

In my opinion - and my moms who is an RN- butter would be the most healthy of those. Likely the Crisco would be the worst, hydrogenated oils are terrible (and in almost everything). You can also use olive oil for baking almost always, it's not the greatest for crusts though. We buy the "mild flavor" olive oil in large 5 liter sized containers at walmart. We actually use it for everything (even deep frying) because my dad is allergic to other oils.

http://psa-rising.com/eatingwell/transfats092003.htm

Quote:

Beware Trans Fats: Soon to be Labeled

PSA Rising, September 25 , 2003. You've probably heard by now: avoid trans fatty acids. Not so easy , for trans fats are in most processed food.

Trans fats are in fried foods, margerines and baked goods. Until now they've been hidden under the words "hydrogenated" or "partially hydrogenated" for fat ingredients listed on labels of packaged cakes, cookies, pie crusts and donuts. In restaurant foods and coffee shop pies and donuts you never "see" them at all. Even "healthy" low-fat muffins and cerals may contain reduced quantities of trans fats. Trouble is, trans fats are bad for us even in tiny quantities.

"The problem with trans fatty acids is that your body doesn't know what to do with them," said Brian Olshansky, M.D., University of Iowa Health Care professor of internal medicine. "Trans fatty acids may help preserve food so that it tastes good, but your body can't break them down and use them correctly," Olshansky said. "Normal fats are very supple and pliable, but the trans fatty acid is a stiff fat that can build up in the body and create havoc."

Trans fats can affect the lining of your blood vessels and brain surfaces, where the build-up can cause dysfunction. Trans fatty acids are linked to obesity, heart disease, diabetes, high cholesterol and even sudden cardiac death.

Prostate cancer is not on this list.So, is this one food worry that men who are primarily concerned about prostate cancer can shrug off? Not really. Mark Moyad, a University of Michigan specialist in nurtrution for men with prostate cancer prostate cancer says PCa patients should follow advice for a healthy heart. Hormonal suppression for prostate cancer may elevate cardiovascular risk. Researchers in London, UK report that loss of androgens in men leads to stiffer arteries and elevated insulin level.

We know heart disease is the number one cause of death. Mark Moyad at University of Michigan says: "The number one or number two cause of death in prostate cancer patients is also cardiovascular disease." Keeping this in mind, Moyad says, does not "belittle the impact of prostate cancer," it helps men and their dictors to remember that "the ultimate goal of healthy lifestyle recommendations is to reduce the burden of both of these major causes of death, especially after definitive prostate therapy. Patients need to be encouraged to know their cholesterol levels and other cardiovascular markers including blood pressure, as well as being aware of their prostate-specific antigen values."

Hormonal suppression in men dealign with prostate cancer may elevate cardiovascular Risk. Researchers in London, UK report that loss of androgens in men leads to stiffer arteries and elevated insulin level.

Moyad says: "Patients should not smoke, they should reduce their intake of saturated and trans fats, increase their consumption of a diversity of fruit and vegetables, consume moderate quantities of dietary soy or flaxseed, increase their consumption of fish or fish oils and other omega-3 fatty acids, as well as maintaining a healthy weight, getting at least 30 min/day of physical activity, and lifting weights several times a week." What us good for the heart, he says, is " generally found to be healthy for the prostate."

Eating Plastic
The "chemical recipe" for a trans fatty acid, Dr. Orlanskey explain, involves putting hydrogen atoms in the "wrong place. It's like making a plastic." And who wants to eat plastic?

Olshansky acknowledges that it is hard to avoid trans fatty acids in the typical American diet. You often see "partially hydrogenated" in ingredient labels of processed foods, and the higher up those words appear on the list, the more trans fatty acids contained in the product. Fast foods and cheaper foods tend to include these fats because they stabilize the ingredients.

In particular, Olshansky and his colleagues recommend avoiding margarine with partially hydrogenated oils. Instead, try the newer margarines that contain zero trans fats.

"I'm recommending to my patients not to eat products with trans fatty acids and to keep away from processed foods and fast foods until they improve," Olshansky said.

Go for what's fresh instead, he said, citing a study published in the Journal of the American Medical Association that showed eating fresh food can lower your cholesterol as much as taking a statin medication.

"Good" fats, used in moderation, are monounsaturated and polyunsatured fats. Monounsatured fats include olive, canola and peanut oils. They should be stored in a cool dark place to keep them from going rancid. You can also supplement your diet with omega-3 fatty acids found in fish, nuts and some grains.

New labeling for foods is expected in 2006, and total trans fats will then be listed. However, not all trans fatty acids, or trans fats, are the same. Some specialists hold that some of then are good, and the labeling will not distinguish between the "good" and "bad" trans fats. Olshansky says that one good trans fat is CLA (conjugated linolenic acid). CLA actually improves the immune system and reduces the risk of cancer, he says. Most of the reported evidence for anti-cancer benefits of CLA is about colon cancer.

Before making any changes to your diet or health routine, it's always is best to consult with your physician or other health care professional.

Crisco is hydrogenated cottonseed oil and it's FULL of toxic chemical resides. Butter and Lard are both natural saturated fats, which aren't great for your cardiac health but which my reading leads me to believe is not that harmful in general if you get plenty of exercise...I would use butter where taste is important, but I have always undertood the best pie crusts to be made with lard. I try to use walnut or canola oil because I don't know whether my dad and uncle's cardiac problems were the result of having scarlet/rheumatic fever in the prepenicillin days or whether they were genetically susceptible to saturated fats. There heart attacks were pre-cholestrerol screening days. But my pie crstsreally aren't that flaky, made with oil...

I think it depends a bit on how much your family depends on your baked goods. If its daily, then you want to use the healthiest solution. If its an occasional once a week treat then whatever you use isn't going to matter much. I've always opted for butter, but now my husband is diabetic with out of sight cholesterol so its olive oil. The nurse recommeneded cannola oil but I've read very negative things about how its processed. Lard makes very light pie crusts. I like the butter flavored Crisco for cookies and since I don't bake that often anymore I don't worry about the health issues attributed to it. Its not like cakes and cookies are high on nutrition anyway.

I render my own lard. Not hard if you raise a pig or know a pig farmer (most people who get hogs processed don't want the lard. You could probably get unrendered lard cheap from a locker plant

Watch out for non-refrigerated lard sold in grocery stores. Its a hydrogenated saturated fat with preservatives added. Gotta be worst of the worst. It also doesnt necessarily act like the old timey type lard due to all the processing I guess. If you can find real lard that is just rendered pig fat, then you are better off. I doubt its still real good for you but at least its real lard rather than this plastic preserved stuff. If its refrigerated or frozen then its probably real lard.

I use oil for most of my baking, and butter for pie crests. Oil actually works well for baking and frying, with the exception of pie crusts and butter cookies.

We use real butter for eating/spreading. Olive oil, peanut oil and sesame oil are all used in cooking to varying degrees. I only own vegetable shortening (generic) to treat the cast iron pans and to use in a few soap recipes.

One or the other of us tends to react (ahem, can't say how in polite company) to soy or margarine or other fake fats. "WOW!" chips have done is both in when eaten at a party and not knowing what they were. I shudder to think of them....

I want to add that I occ. use the bacon fat from cooked bacon as well. I even save it in the fridge till I need it.

We use coconut oil, olive oil and butter and occasionally seseme oil for the flavor.

[QUOTE=Terri]I use oil for most of my baking, and butter for pie crests. Oil actually works well for baking and frying, with the exception of pie crusts and butter cookies.[/QUOTE I use canola oil for all my baking and olive oil for cooking. Lard, butter crisco are all either saturated fats of hydrogenated fats. I have very good results with pie crusts with canola.

We use peanut oil for frying, usually with some butter for added flavor. Olive oil without the butter. Real lard when we can find it for piecrusts. The local slaughter houses sell the pig fat to plastics manufactureres so we are out of luck with them. I render out all the chicken fat and skins, same with ducks and geese. This is the best fat for cookies and frying potatoes. Plus you get those wonderful cracklins. If I ever get around to raising my own pigs I'll have the lard problem solved.
Transfatty acids are very nasty and we do our best to avoid them. It'll be nice when we at least can get the labeling in effect.

When I grew up and lived up north, we used lard. It was natural for us to use it. That's what grandma cooked with. I had no health problems with lard.

In FL, I would buy the big bucket like I did up north and the thing would start to go bad on me or you would buy it and it smelled old when you first brought it home so I started using margarine and oils.

My cholesterol is sky high!

So, I'm going to grow me some pigs and render my own lard and that's that. I haven't been able to make a decent pie crust without lard.

I was actually shocked with my move to Texas and finding out that their lard is all hydrogenated, even the same Armour brand I used in CA. This is not found in San Diego, perhaps because of the border influence. I haven't used Crisco or other hydrogenated products like this, except in soap, for years.

I use coconut oil, which is not an oil, but a butter. Now our super Wallmart sells it! It makes wonderful bakery products, and is much cheaper to use than butter. Butter is saved for Christmas cooking. For all cooking, I actually fry very little, I use olive, Wallmart also has a new cheaper lighter olive that works really well. I keep mine in a pretty bottle (it's actually a Jack Daniels bottle) with an alcohol spout on top, you can get these at most high end stores cheaply. They are great for pourable products like dish soap, vinegar and olive oil that you only want to use little amounts of. Or better yet with kids, it makes them only get out a little bit at a time :)

If you find a brand of lard in our area that is just lard and no hydrogenated oils, I would love to know, somehow tortillas made without lard is just not right!!! Vicki

Quote:

Originally Posted by Vicki McGaugh TX Nubians

Oh don't I know it! When I finally did find a brand of lard in FL that was decent and fresh, hubby turned his nose up at it and said it tasted different. I said sure it does! It doesn't have a bunch of junk in it!

Half the stuff my hubby eats now he used to snarl his nose up at! :haha: :haha:

Goodness, I haven't made homemade tortillas in such a long time. I don't have a press, never did but you just about have to have lard to make a decent tortilla.

When I bake - all the time - the guys all want their dessert after lunch and dinner. I use butter in my choc. chip cookies - 1/2 c. - what would you use?

Wouldn't the texture be totally different using oils? I've also started making my own crackers, etc. - oil there too?

brural

brural--is there a reason you are trying to cut out butter? If you feel you must, restrict your use elsewhere and enjoy the cookies! Just don't east as many of them ;)

Quote:

Originally Posted by brural

Some types of fat make a chewy cookie, others make a crispy cookie. Mostly I use peanut butter in my cookies, which makes a cookie that is rich and SOMEWHAT crunchy.

Why don't you try the oil once and see how the folks like it?

Hi BCR,

No, there is no reason. I just hear so much "bad" stuff about butter and read about other people here using oils. I only use butter in all my baking, so I was curious. My guys only have one dessert after lunch and after supper (in general). I don't use much anywhere else, except a tiny bit on fresh veggies, but even though most of the time, I just served steamed and that's it. I use olive oil in all my stove/oven cooking and veggie oil when I make pancakes, waffles or my famous vinegar/oil cake.

I get a three pack of non-name brand butter at my local B.J.'s wholesale for a decent price and buy a few (every six weeks) and freeze most of them (they last a long time in the freezer and I'm never out of butter for baking.

brural

I now use "Smart Balance" vegetable shortening for baking, it is trans fat free and non-hydrogenated. It is a patented blend to help improve cholesterol. They also make oil. Had been using their "margarine" since hubby had bypass 2 years ago. Had our first fried chicken in 2 years when this product came out. So far it is only available at Walmart in our town.
It is owned and Dist. by: Heart Beat Foods
Division of GFA Brands, Inc. P.o. Box 397 Cresskill, NJ 07626
Smart Balance was reccomended by the nutritionist at the hosp.
1 cup plus 6 teaspoons water = 1 cup butter
Any food store should be able to order for you.

Quote:

Originally Posted by foxpawz

I use canola oil for all my baking and olive oil for cooking. Lard, butter crisco are all either saturated fats of hydrogenated fats. I have very good results with pie crusts with canola.

Foxpaw, when I tried an oil pie crust, the crust was so tough the family just ate the filling. Does it need to be handles differently than a more solid fat?

I HAVE had good luck making tortillas with oil. I don't know if this makes a difference, but I wrap them or put the, in a sealed container and let them soften for 10 minutes before I serve them. At that point the flavor and texture is good.

Why use any of it when you can substitute applesauce for oil in your baking???

Quote:

Originally Posted by Quiver0f9

make sure its really lard, and dont use it often , i find that the best cakes made from scratch use only oil, canola or soybean is what i use, need those omega 3's and dont want the hydrogenated,
margarine, well.... thats nothing good for you, same with crisco
what i have been using for cookies and the like is a blended crisco type shortening, its a mix of"animal and vegetable fats" it smells kind of like lard, its cheap( actually cheaper than plain vegetable oil shortening) , and since i dont use it often , its not a problem
BTW , it works GREAT for seasoning new cast iron!
butter is nice, but expensive

Thank you everyone for your responses. We will continue with the butter. We do use oil in breads and muffins etc but cookies is where I use the most butter. I made a triple batch sunday and it took a pound of butter and at $2.60 a pound.... :waa:

Anyhow, I appreciate the responses.

You can always get a cow and make your own butter :D

(I know, I know - not all folks have the land to keep a milk cow.) You might be able to find a local dairy that will sell you a couple gallons of raw milk that you can get the cream off and make your own.

We buy our butter from Costco cause its cheeper and very yuuumy. I use butter for baking havent had good success with oils.

Next spring our cow should freshen and I will be making our butter :D

Mrs Whodunit

We are thinking of getting a cow, with 12 of us , it sure wont hurt. We just are trying to get used to the idea of 2X a day 365 days a year of milking.

We are thinking of getting a cow, with 12 of us , it sure wont hurt. We just are trying to get used to the idea of 2X a day 365 days a year of milking.

I live 3 hours away from the nearest SAMS club. The last time I checked there, butter was MORE than my local wal-mart.

Why don't people use corn oil? Canola oil is a registered insecticide!

I won't use canola because it is what I had started using and then my cholesterol went up. It had always been low. Corn oil is great if you want to gain weight. It will really pack the fat on you. Soy oil is toxic to the thyroid. Olive oil is proven to reduce cholesterol as is coconut oil. Coconut oil will also stimulate the thyroid and help with wt loss. Coconut also will not go rancid like most other oils will.

You can substitute APPLESAUCE for oil in baking muffins, cakes, etc. and it TASTES BETTER!

I just learned the applesauce trick. I tried it for the first time as a butter substitute in brownies, and they were just as good if not better.
Today I tried making zuccini cake just leaving out the oil, since it is already so moist, and didn't miss the oil at all.

Quote:

Originally Posted by Quiver0f9

We are thinking of getting a cow, with 12 of us , it sure wont hurt. We just are trying to get used to the idea of 2X a day 365 days a year of milking.

Been there, done that! :D: The cow will only give milk for 10 months. you will have to dry her off for a couple of months before calving ("freshening") again. If there are 12 of you, you could probably divide up the milkings pretty well. We were able to before DH's folks retired and arthritis caught up with them. When it was just the two of us, it was definitely a drag.

Good luck in the butter search1

Ann

I used to use olive oil in almost all my baking, but less than the recipe called for - about 2/3 c per cup of butter or shortening. I never really noticed a different, even with cookies. We eat kosher so wouldn't think of using lard, but have tried various oils. I don't understand why canola oil is always used in "health" foods - there's no such thing as a canola plant! Coconut oil is great but expensive. We try to splurge and keep olive oil on hand but fall back to corn much of the time. Any of it's better than margarine/crisco!

Canola oil comes from "rape" seed which presents a marketing problem. It's raised in Canada a lot ... so ... it's canola oil. A few people tried raising it around here but it seemed to fizzle. The seed was so small you had to plug up every possible hole in your machinery and the marketing infrastructure just didn't seem to gel some how. But that's where it comes from and why there is no "canola" plant.

Ann

Quote:

Originally Posted by Quiver0f9

We are thinking of getting a cow, with 12 of us , it sure wont hurt. We just are trying to get used to the idea of 2X a day 365 days a year of milking.

If you get her bred every year, it will only be about 300 days of milking 2X a day(you need to have her dry about 2 months prior to calving). If you leave the calf on her for 3 months, it will be only 209 days of milking 2X a day and 91 days of milking 1X a day. I've heard of some cow owners that only milk once a day (but you won't get the volume you might need).

Plus there is the bonus of having a yearly calf that can be sold or kept for the freezer.

Quote:

Originally Posted by MullersLaneFarm

Thank you! I didn't know this about cows. We did hope to atleast raise a calve for beef so this would be a good solution for both milk and beef. We haven't researched it yet, obviously, but the above info does help towards our descision.

Terri: I replace 2/3 cups of solid shortening with 1/2 cups of canola oil and handle the crust the same way. My pie crust is very good. As a matter of fact, I think it is superior to solid shortening. It doesn't feel the same while making it but bakes up nice and flaky.