Tag: Palm shortening

To reduce inflammation, butter is among the foods removed during the autoimmune protocol (AIP) diet. It's necessary to know what is a good substitute for butter on AIP diet to avoid missing out on flavor and texture when preparing AIP-compliant meals.

While traditional vegetable shortenings often relied on hydrogenation, most modern palm shortening is processed differently. This makes it a non-hydrogenated fat that achieves its semi-solid state through fractionation rather than chemical alteration. Understanding this difference is key for health-conscious consumers and bakers alike who want to avoid trans fats.

Palm shortening, a naturally semi-solid fat derived from palm oil, is a versatile kitchen staple that does not contain trans fats created via hydrogenation, unlike traditional shortenings. However, with up to 50% saturated fat, its healthfulness is a common concern for consumers. Understanding the facts is crucial to weighing whether palm shortening is safe to eat as part of a balanced diet.

Over 50% of all packaged products sold in supermarkets contain palm oil, highlighting its omnipresence in our food supply. However, the controversy surrounding its health and environmental impacts leads many to question if a processed alternative, such as palm shortening, is any better or if palm shortening as bad as palm oil. The short answer is complicated, as both are derived from the same source and share core concerns, but their production and properties differ significantly.

According to multiple reputable AIP resources, minimally processed palm oil and shortening are generally considered AIP compliant, but a crucial distinction must be made. The key to including palm shortening on the Autoimmune Protocol is ensuring it is non-hydrogenated and sustainably sourced, addressing both health and ethical concerns.

While traditional shortening has long been a staple for achieving flaky pie crusts and tender cookies, many people are now concerned about its health implications. This has led to a widespread search for what is a healthier option for shortening that can deliver similar baking results without the associated health risks.

Research on palm oil, from which palm shortening is derived, has shown conflicting results regarding its impact on inflammation, with some studies suggesting beneficial effects while others point to potential risks. The question of whether palm shortening is inflammatory depends on its processing, consumption patterns, and overall dietary context.

Following the FDA's 2020 ban on artificial trans fats, Crisco was reformulated, but it remains a heavily processed ingredient. The common question, "Is there a healthy version of Crisco?" highlights a growing consumer demand for cleaner, more natural baking staples.

While traditional shortening was historically known for being made with unhealthy trans fats, modern alternatives are available. Yes, there is organic shortening, and it provides a healthier, non-hydrogenated option, often made from organic, expeller-pressed palm oil.

The modern culinary world has evolved significantly since the days of traditional hydrogenated shortening, which posed health risks due to trans fats. With consumers now demanding healthier options, many are left asking: **What is the healthiest shortening?** Fortunately, today’s market offers several nutritious, plant-based, and trans-fat-free alternatives for both baking and frying.