From Trans Fat Villain to Reformulated Player: A Crisco History
Introduced in 1911 as a supposedly healthier, vegetable-based alternative to animal fats like lard, Crisco became a dominant kitchen staple. For decades, its key feature was that it was made from partially hydrogenated vegetable oil, a process that solidified liquid oil. This process, however, created high levels of artificial trans fat. By the 1990s, extensive medical research conclusively proved that these industrially produced trans fats were uniquely damaging to heart health, raising LDL ('bad') cholesterol while lowering HDL ('good') cholesterol. The widespread backlash led to government regulations and prompted Crisco's manufacturer to reformulate its product.
The Shift to a Trans Fat-Free Crisco
In response to mounting public health concerns and eventual FDA action, Crisco changed its recipe. Modern Crisco products are made with fully hydrogenated palm and soybean oils, eliminating the artificial trans fats. While this is a significant improvement, it doesn't automatically make Crisco a health food. The current product is a highly processed, all-vegetable shortening, which is 100% fat and contains a very high number of calories per serving with no nutritional benefits like vitamins or minerals.
Health Implications of Modern Shortening
The modern formulation of Crisco relies on a process called interesterification to create its solid, spreadable texture. The long-term health effects of these interesterified fats are not yet fully understood, and preliminary animal studies have raised concerns about inflammation and metabolic issues, though human research is still limited. Furthermore, Crisco's lack of water content means it is a dense source of calories, and the foods it is typically used to make—baked goods and fried foods—are often high in refined carbohydrates and sugar. This makes it a component of an overall less healthy dietary pattern when used excessively.
Crisco vs. Butter: A Comparison
To understand Crisco's place in your diet, it's helpful to compare it to a common alternative, butter. While butter is a natural dairy product, it contains saturated fat and is not purely fat, containing about 20% water. Crisco, being 100% fat, results in different baking textures. The decision between them often involves weighing health considerations against specific culinary results. Here is a comparison:
| Feature | Crisco (Modern) | Butter | Lard | Vegetable Oil (e.g., Olive Oil) |
|---|---|---|---|---|
| Composition | 100% Fully Hydrogenated Vegetable Oil (Soybean, Palm) | 80% Fat, 20% Water, Milk Solids | Rendered Animal Fat (often pork) | 100% Liquid Fat (unsaturated) |
| Trans Fat | 0g per serving (trace amounts may exist) | Naturally 0g | Naturally 0g | Naturally 0g |
| Saturated Fat | Lower saturated fat than butter | Higher saturated fat than Crisco | Lower saturated fat than butter | Lowest saturated fat of the solid options |
| Processing | Highly processed (hydrogenation, interesterification) | Minimally processed (churned) | Moderately processed (rendered) | Minimally processed (pressed) |
| Flavor | Neutral | Rich, dairy flavor | Distinctive savory flavor | Varies (mild to robust) |
| Baking Texture | Creates tender, flaky, high-rising baked goods | Adds richness and flavor, but may result in flatter, crispier cookies | Excellent for flaky crusts and savory baked goods | Not suitable for solid-fat baking applications |
Healthier Alternatives to Consider
For those seeking to reduce their intake of processed fats, there are several whole-food alternatives. Lard, once demonized, is now considered by some to be a healthier, more natural option than hydrogenated shortening, though it's still high in fat. For flavor and minimal processing, grass-fed butter is a popular choice. For many applications, especially sautéing or shallow frying, opting for liquid oils like olive oil or avocado oil is recommended due to their healthy unsaturated fat profiles. For baking, you can even make your own shortening from more natural oils like coconut oil.
Conclusion: The Bottom Line on Crisco's Health Impact
Modern Crisco is no longer the trans fat threat it once was, thanks to reformulation. However, it remains a highly processed fat with minimal nutritional value, and some of the fats used in its creation (interesterified fats) still require more long-term research. While an occasional treat made with shortening is unlikely to cause harm, relying on Crisco and other highly processed fats as a dietary staple is not recommended. For optimal health, a diet rich in whole foods and less processed, natural fats like those found in olive oil or avocado is a superior choice. For those who bake, using a combination of butter and natural shortening alternatives can offer a good balance of flavor and texture. The key is moderation and opting for less-processed ingredients whenever possible.
Potential Health Concerns with Crisco
- Highly Processed: Modern Crisco is a highly processed fat with no vitamins or minerals.
- Interesterified Fats: The long-term health effects of interesterified fats, used in its current formulation, are not fully understood, with some animal studies raising concerns.
- Nutrient-Poor: Despite being trans fat-free, it is calorie-dense and offers no nutritional benefits.
- Risk of Obesity: Foods made with Crisco, such as baked goods and fried items, are often high in calories and sugar, contributing to weight gain.
- Potential for Inflammation: Excessive intake of highly processed fats may promote inflammation in the body, which is linked to various chronic diseases.
Healthy Alternatives to Crisco
- Butter: Provides rich flavor and is less processed, though higher in saturated fat.
- Lard: A natural animal fat that can produce flaky textures and lacks trans fat.
- Olive Oil: A heart-healthy liquid fat, best for sautéing and cooking.
- Avocado Oil: Another healthy, high-smoke-point oil suitable for cooking and frying.
- Coconut Oil: Can be used as a solid fat substitute in some recipes, though high in saturated fat.
Using Crisco in Moderation
- Treats, Not Staples: Reserve use of Crisco for occasional baked goods that specifically benefit from its unique texture.
- Read Labels: Always check ingredient lists for fully hydrogenated oils and be aware of trace trans fat amounts.
- Balance Your Diet: Pair Crisco-containing foods with a diet rich in whole foods, fruits, and vegetables.
- Consider Alternatives: Explore and experiment with natural, less processed alternatives for everyday cooking and baking.
- Homemade is Better: When possible, use Crisco substitutes in homemade recipes to have full control over ingredients.
Conclusion
While modern Crisco is free of the trans fats that once made it a major health concern, it remains a highly processed and nutritionally empty fat. Its primary use in high-calorie baked and fried foods means that it is not a health-promoting ingredient and should be used sparingly. Health-conscious consumers are better served by relying on natural, less-processed fats like butter, lard, or vegetable oils for their cooking and baking needs.
