A Century-Long Culinary Debate
For decades, Crisco, a vegetable-based shortening, and lard, a rendered animal fat, have been pitted against each other in the culinary world. The debate often centered on which was the "healthier" choice, with early 20th-century marketing campaigns painting Crisco as the heart-healthy champion. However, nutritional science and food processing have evolved significantly, and the answer to whether Crisco is healthy has changed with it.
The Rise and Fall of Trans Fats
Early formulations of Crisco and other vegetable shortenings relied on a process called partial hydrogenation to convert liquid vegetable oils into a solid fat. A byproduct of this process was the creation of artificial trans fats, which were later found to have detrimental effects on heart health by raising LDL (bad) cholesterol and lowering HDL (good) cholesterol. The discovery led to a public health campaign against trans fats and, eventually, a ban by the Food and Drug Administration (FDA) in the United States.
This ban forced Crisco and other manufacturers to reformulate their products. Modern Crisco uses a process called full hydrogenation, which results in a solid fat without the formation of trans fats. While this change removed the most dangerous aspect of its original formula, it's important to remember that this process still results in a highly processed fat.
Lard's Reputation Reconsidered
Meanwhile, lard, rendered from animal fat, suffered from its own poor reputation, often perceived as unhealthy due to its saturated fat content. However, proponents of traditional cooking have pointed out that unprocessed lard can contain a significant amount of monounsaturated fats, which are considered heart-healthy. The nutritional profile of lard varies, with some unprocessed versions containing less saturated fat than butter. But just as with Crisco, the healthfulness of lard depends heavily on its processing. Supermarket lard is often hydrogenated to increase shelf stability, adding trans fats back into the equation, although this is less common today.
A Tale of Two Fats: Crisco vs. Lard
| Feature | Crisco Shortening | Lard (Unprocessed) |
|---|---|---|
| Source | Vegetable oils (soybean, palm) | Rendered animal fat (often pork) |
| Processing | Highly processed (fully hydrogenated) | Minimally processed (rendered) |
| Trans Fat | 0g per serving (due to reformulation) | 0g (if unprocessed) |
| Saturated Fat | Lower than butter, but still present | Contains saturated fat and cholesterol |
| Nutritional Value | Few, if any, vitamins or minerals | Small amounts of vitamins (e.g., Vitamin D in some cases) |
| Taste Profile | Neutral, flavorless | Mild, savory, or neutral (depending on type) |
| Best For | Tender, flaky baked goods where a neutral flavor is desired | Flaky pastries, frying, and dishes that can benefit from its flavor |
Which Fat is Best? A Modern Perspective
It's a mistake to consider either Crisco or lard a health food. Modern Crisco, while free of artificial trans fats, is still a highly processed fat with limited nutritional value. Lard, though less processed, is an animal fat containing saturated fat and cholesterol, which should be consumed in moderation. A healthy diet should prioritize less-processed fats rich in monounsaturated and polyunsaturated fatty acids, such as those found in olive oil or avocado oil. For those seeking a solid baking fat, butter and non-hydrogenated palm shortening are also options to consider, though moderation remains key for all solid fats. The American Heart Association recommends favoring non-tropical vegetable oils over solid fats like Crisco and lard.
Making Healthier Choices
When choosing a fat for cooking or baking, it's beneficial to consider the overall dietary pattern rather than focusing on a single ingredient.
- Prioritize unsaturated fats: For everyday cooking, opt for oils like extra-virgin olive oil, avocado oil, or canola oil. These oils provide healthy fats and valuable antioxidants.
- Use solid fats sparingly: Use Crisco, lard, or butter for specific recipes where their unique properties are essential for texture and flavor, such as in pie crusts or certain cookies.
- Check ingredient labels: Always read the ingredients to understand the level of processing and fat composition. Look for products that are non-hydrogenated or fully hydrogenated to avoid trans fats.
- Balance is key: A healthy diet allows for the occasional treat made with solid fat. The goal is not to eliminate these ingredients but to use them in moderation as part of a balanced and varied eating plan.
Conclusion
The question "Is Crisco lard healthy?" presents a false dichotomy, as neither is a truly healthy choice for regular consumption. Both are calorie-dense solid fats that should be used sparingly. While modern Crisco has eliminated artificial trans fats, it is still a processed food with little nutritional benefit. Lard is a less processed animal fat, but it contains saturated fat and cholesterol. Health-conscious cooks should opt for heart-healthy liquid vegetable oils like olive or avocado oil for daily cooking, reserving Crisco and lard for specific baking needs where moderation is the priority.
