Linda,
You are right. Butter is high in cholesterol, but it doesn't necessarily
cause your cholesterol to elevate. On the other hand, trans fat and
hydrogenated products (crisco, margarine, peanut butter, etc) do raise your
syrum cholesterol.
However, the amount of shortening in a recipe has to be considered, also.
Or, how much you will eat of it. For example, there is a very high
percentage of shortening in pie crust, but if you only eat one piece - no
big deal. Same with cookies, cakes, etc. Most of the time I find that
butter adds much more flavor to food and I use it in cakes, cookies, pies,
frostings, etc. I use oil like cannola and extra-virgin olive oil in much
of my cooking, too.
By the way, I am only about 10 lbs. overweight and by some standards, I'm
right on target at a size 10 and 5'2".
If you have specific questions, you can email me at
[email protected]
Jean
----- Original Message -----
From: "Lynda" <[email protected]>
To: <[email protected]>
Sent: Thursday, September 16, 2010 11:33 AM
Subject: Re: [CnD] shortening
Yes, it is the hydrogenated oils that I try to stay clear of. I'm not an
advanced cooker/baker, so I'm still learning, but the hydrogenated oils
are
definitely things that I want to stay away from. I was told that whenever
a
recipe calls for shortening, it's not good, so that's why I've turned them
away.
I'm not sure of the differences between margarine and butter, either. I
heard that butter was loaded with high amounts of cholesterol and fat, but
margarine not so much. I always hear conflicting things, so it really gets
confusing.
Lynda
********************
"A friend is someone who knows the song in your heart and can sing it back
to you when you have forgotten the words."
----- Original Message -----
From: "Jean Marcley" <[email protected]>
To: <[email protected]>
Sent: Thursday, September 16, 2010 2:31 PM
Subject: Re: [CnD] shortening
So, you are using the term shortening to refer to hydrogenated vegetable
oil?
Margerine is also hydrogenated, so it's not healthier, plus it has lots
of
addatives like color and flavorings.
There are recipes for things like pie crust using vegetable oil rather
than "shortening" but it is still fat.
It was my understanding that when a recipe called for shortening that it
meant either crisco, lard, or butter and sometimes margarine.
I use butter when I can because it's natural and I don't use large
quantities of it unless I am baking cookies.
There is a fruit paste that I am trying to find the name of that can be
used instead of shortening in cookie recipes, but they are not as flakey.
I don't turn my nose up at them, though.
Jean
----- Original Message -----
From: "Lynda" <[email protected]>
To: <[email protected]>
Sent: Thursday, September 16, 2010 11:17 AM
Subject: Re: [CnD] shortening
I guess it's a bit of both. I always try to make things as healthy as
possible, and so I try to stay clear of shortening. I heard that you can
replace shortening with margarine, but I've never tried.
If there is something that I can use as a substitution, I'd also have to
find out if the amount for the substitution would be the same as the
shortening.
As I said before, I have passed up many recipes because they call for
shortening, but if I can find something else to use, I'd be happy. As a
matter of fact, I have a brownie recipe that I'd love to try, but won't
do
so unless I can use an ingredient other than the shortening.
Lynda
********************
"A friend is someone who knows the song in your heart and can sing it
back
to you when you have forgotten the words."
----- Original Message -----
From: "Jean Marcley" <[email protected]>
To: <[email protected]>
Sent: Thursday, September 16, 2010 11:10 AM
Subject: [CnD] shortening
Do you want to use something that isn't fat or just not something like
lard or Crisco?
Jean
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