Dan Abel wrote:
> Doug Freyburger > wrote:
>> Pennyaline wrote:
>
>> > There is no greater harm in using those than in using butter
>
>> Not true. Crisco type solid shortening still has plenty of transfat.
>> That's an unhealthy ingredient.
>
> http://www.crisco.com/Products/Produ...=17&prodID=315
>
> There's 12g of fat in a tablespoon serving. It says 0g trans fat, but
> we know that means about .5g, or 4%.
>
> http://en.wikipedia.org/wiki/Trans_fat#Presence_in_food
>
> "A type of trans fat occurs naturally in the milk and body fat of
> ruminants (such as cattle and sheep) at a level of 2-5% of total fat."

Interesting. There are also transfat "free" margarines on the market
now. Of course they too have the same round-up issue. The serving size
is chosen so the 0.49 gram can be rounded down to zero. But it's now in
the same range as real butter - Good stuff.

> In addition, butterfat contains twice as much saturated fat as Crisco.

Go low carb and saturated fat doesn't matter. Since the subject line is
English muffins that's not an option in this case. What's a low carb
English muffin? Something that doesn't even slightly resemble an
English muffin. I get wheat-free ones that aren't low carb and they are
still very different from the real ones.