What Exactly is Palm Shortening?
Palm shortening is a semi-solid, solid-at-room-temperature fat derived from palm oil. Unlike traditional vegetable shortening, which is often made from liquid oils like soybean or cottonseed and undergoes hydrogenation to solidify, quality palm shortening does not require this process. It is naturally solid due to its fatty acid composition, with some unsaturated fats removed to create the desired texture. This natural consistency makes it a valuable, dairy-free, and vegan alternative to butter in AIP baking, prized for its neutral flavor and ability to create flaky pastries and rich frostings.
Non-Hydrogenated is the Key to AIP Compliance
For anyone following the Autoimmune Protocol, the primary concern with many processed fats is hydrogenation. Partial hydrogenation creates trans fats, which are known to be inflammatory and are strictly avoided on the AIP diet. While modern technology can fully hydrogenate oils without producing trans fats, the core principle of AIP is to consume minimally processed foods. A non-hydrogenated palm shortening aligns with this principle far better. It is simply a processed form of palm oil, which itself is considered AIP compliant. A truly AIP-compliant palm shortening will be clearly labeled as non-hydrogenated and should contain only a single ingredient: organic, expeller-pressed palm oil.
The Ethical Considerations of Palm Oil
It is impossible to discuss palm shortening without acknowledging the significant ethical and environmental concerns surrounding palm oil production. The rapid expansion of palm oil plantations has been linked to deforestation, habitat destruction (especially for orangutans), and other social issues in tropical regions. For this reason, many AIP advocates and conscious consumers emphasize the importance of choosing sustainably harvested palm oil products. Reputable certification programs, such as the Roundtable on Sustainable Palm Oil (RSPO), provide a way for consumers to support more ethical and environmentally responsible practices. While the AIP diet itself is a health-focused protocol, making sustainable choices aligns with the broader wellness mindset of many who follow it. Choosing a certified product ensures that your fat is not only AIP-friendly but also sourced responsibly. More information can be found at the Roundtable on Sustainable Palm Oil (RSPO) website.
Comparison of Shortenings: AIP-Compliant vs. Conventional
To highlight why non-hydrogenated palm shortening is the right choice for AIP, let's compare it with a conventional vegetable shortening.
| Feature | AIP-Compliant Palm Shortening | Conventional Vegetable Shortening |
|---|---|---|
| Base Ingredient | Pure palm oil | Soybean, cottonseed, or other vegetable oils |
| Processing | Minimally processed; fractionated palm oil | Often partially or fully hydrogenated |
| Trans Fats | Naturally trans-fat-free | Historically contained trans fats; modern versions may be trans-fat-free but are still processed |
| AIP Status | Compliant (with sustainable sourcing) | Non-compliant due to hydrogenation and seed oils |
| Recommended Use | Baking (pie crusts, cookies, cakes), frostings | General baking, frying (avoided on AIP) |
| Sustainability | Should be certified sustainable (e.g., RSPO) | Often lacks sustainability certifications |
How to Select an AIP-Compliant Palm Shortening
When shopping for palm shortening, a careful review of the label is critical to ensure it meets AIP standards. Here are the key factors to consider:
- Check the ingredients: The product should list only one ingredient: organic palm oil. Avoid products with any other oils, such as coconut, or any additives. Specifically, look for "non-hydrogenated."
- Verify sustainability: Look for certifications on the packaging, such as the RSPO logo, which indicates the palm oil was produced according to sustainable practices.
- Consider the source: Some producers explicitly state their palm oil comes from non-deforested areas or small-scale farms, which is an additional assurance of responsible sourcing.
Conclusion
In summary, non-hydrogenated palm shortening is indeed AIP compliant and can be a valuable staple for baking. It provides a solid, neutral-flavored alternative to butter and other fats that are excluded from the protocol. However, adherence to AIP principles requires a discerning approach. Consumers must actively seek out non-hydrogenated and sustainably sourced products to ensure they are making a health-conscious and ethical choice. By reading labels carefully and supporting reputable brands, individuals on the Autoimmune Protocol can enjoy the benefits of palm shortening without compromising their dietary or moral standards.
Other AIP Cooking Fats
For those who prefer not to use palm shortening, several other fats are approved and widely used in AIP cooking and baking:
- Coconut oil: A versatile tropical oil solid at room temperature and excellent for high-heat cooking.
- Lard or tallow: Rendered animal fats from grass-fed or pasture-raised animals are stable and nutrient-dense.
- Red palm oil: A less refined version of palm oil that retains its natural red color and a higher vitamin E content. It must also be sustainably sourced.
- Avocado oil: A great oil for high-heat cooking and dressings, best stored in an opaque bottle to prevent oxidation.
- Olive oil: Excellent for low-heat applications or finishing dishes, not recommended for high-heat cooking.
By exploring these options, you can find the perfect fats for any AIP recipe.
