Crisco Controversy: As Predicted On Cc!
Decorating By CoutureCake Updated 1 Jun 2007 , 5:03am by CoutureCake
I just opened up Women's Health Magazine while on the treadmill tonight at the gym and low and behold... Guess what prediction we all had that got published/released...
The New TRANS-FAT FREE options/changes are WORSE than Trans-Fats!!!!
Did we all call that or WHAT??? 
Anyways, now back to contemplating if Orwell and Fromm's "1984" should be required reading for all legislators and Nanny State lovers...
Well, from what I read in here, it's not doing any good for the icing, either.
And this is what industry calls New And Improved.
Go figure.
Theresa 
Maybe we'll see a "Classic Crisco" come out soon like Coke had to do with their brilliant idea!!
Every large companie is allowed a couple of flops here and there right? LOL
We will see how long it takes before the Classic Crisco is back.
I have been talking to store managers and telling them how dissapointed I and many of you are with the NEW and IMPROVED Crisco. They had no idea. So talk to your grocery managers. If it comes from us and them, maybe that will help bring the "Classic Crisco" out even faster!
Good Luck.
bump
Gateaux... Which stores are you letting know???? All I know is I've been to Kowalski's, Cub, Rainbow... And haven't been able to find one with "Classic Crisco" yet 
I'm resorting to purchasing the store brands in the hopes that one will work like the Crisco of old..
I just want a container or two of the old stuff to get me through...five would be nice 
bump
Gateaux... Which stores are you letting know???? All I know is I've been to Kowalski's, Cub, Rainbow... And haven't been able to find one with "Classic Crisco" yet
I'm resorting to purchasing the store brands in the hopes that one will work like the Crisco of old..I just want a container or two of the old stuff to get me through...five would be nice
CoutureCake , I have been to a couple of Cub in the west subburbs, MTKA, Eden Prairie, St. Louis Park, their are getting sparse. I have not been at Rainbow in a couple of weeks.
I saw another CC'er at a class this week-end and she mentioned Costco had some. If you dont have a costco near you, let me know maybe I can help you out! Where are you, pm me.
I am now hoarding old crisco as well. ahahaha Bought 2 new huge cans today! To everyone who has had the problems, please please please contact the Smuckers Corp. who makes Crisco. You will indeed get a call from a rep within 24 hrs of your comment, and they are very informative and helpful!
I bought 2 6lb cans at Sam's yesterday for only 5.54 each. That is so much cheaper in than the stores where I was paying 4 bucks for 3lbs. I am going back to Sam's next week and buying a lot more. It probably lasts indefinitely, lol. I will check the dates, though.
I saw another CC'er at a class this week-end and she mentioned Costco had some. If you dont have a costco near you, let me know maybe I can help you out! Where are you, pm me.[/quote]
I'm over on the East burbs and the nearest Costco is over in Eden Prairie. We'll see how my search goes this weekend down by my parents place 
Sentry, Copps, and Piggly Wiggly aren't going to know what hit them 
Man, I hate the idea of hoarding Crisco but my consistency is just suffering too much with this new stuff. I don't have time to wait for Crisco to work out the problems with their new formula.
I just found some of the "old" Crisco at Vons. I bought two large cans and now I'm going to get more tomorrow. I did contact the Crisco company and they did call me. They said they have NO plans on going back to the old kind or even offering both so you can pick from them. So off to Vons I shall go.
I feel like a drug addict who is stockpiling so I'm not left without.
I have my last can of old school Crisco and I refuse to let anyone else in my family touch it! I haven't tried the so called "new and improved" crisco yet but after reading pages and pages of complaints it has me worried. While I don't like using straight Crisco in my frostings, I do like the 1/2 butter 1/2 Crisco version and I've made it enough to know how it's supposed to turn out. Then again, this whole banning transfat thing irks me to no end. I don't need the government telling me what's good or what's bad for me. And unlike some who choose to blame transfat or fast food for obesity, I'm smart enough to realize that I got fat by eating too much and not getting off my butt to exercise. Stay out of my kitchen, Uncle Sam! Okay end of rant.
Then again, this whole banning transfat thing irks me to no end. I don't need the government telling me what's good or what's bad for me. And unlike some who choose to blame transfat or fast food for obesity,
trans fat isn't a problem because of obesity. trans fat is a problem because of what it does to your arteries, and leading to heart disease. without gov regulations they'd be serving us 
which cuts their costs without regard to the effect on the population. remember the original coca cola actually had cocaine in it. thats how it got so popular in the first place. so trans fats make foods more stable and last longer, but at what cost to the population? i applaud crisco for trying to make it better for our health, they just need time to work out the kinks. let them know you're not satisfied, and they'll find a new solution.
I concur and well said beccakelly. In food science they told us all about transfats and how the hydrogenation process changes the shape of the molecule and your body doesn't know what to do with it. They said mark my words it will someday be linked to cancer. Fun, huh?
I stand corrected, beccakelly (on the transfat obesity issue....not Uncle Sam minding his own business). When I run out of Original Recipe Crisco, I can always try another brand.
I think ya'll are confusing threads... This is the "Trans fat removed products that are replacing the trans fat with stuff that is FAR WORSE than the trans fats were in the first place" thread... Now that I've got the article in front of me..
The "New Villain" is the trans-fat substitute called "interesterified oil" which studies show lower insulin levels, raised bad cholesterol, and reduced the good cholesterols just like tran-fats did.
Also, the cause of cancer can be linked to ANYthing. In statistics that is taught in the first two weeks. How to get 4 out of 5 Dentists to agree and make the consumption of carrots, celery, or any food or behavior you personally don't like to instances of cancer. ANYthing can be linked to cancer including an annoying MIL...
I think ya'll are confusing threads... This is the "Trans fat removed products that are replacing the trans fat with stuff that is FAR WORSE than the trans fats were in the first place" thread... Now that I've got the article in front of me..
The "New Villain" is the trans-fat substitute called "interesterified oil" which studies show lower insulin levels, raised bad cholesterol, and reduced the good cholesterols just like tran-fats did.
i got that... i was just replying to something another poster said that also was not quite related to the thread, about trans fats not being related necessarily to obesity.....
yeah i sware!!!!!!! they should come out with both duesom people like both!!!! i could care less lol i want the old stuff back!!!!!!
I wonder if the whole new crisco thing is affecting my fondant? It's been stickier even with using crisco - maybe it's just me!
I see you live in Oklahoma where the humidity can be terrible at times. With all the rain much of OK has had lately it may be the humidity causing your sticky fondant woes. I live in SE Texas where it is very humid too and have sticky fondant issues to deal with as well. Low humidity days I have low fondant problems. High humidity days I have high sticky fondant problems.
Add extra powdered sugar, a teaspoon at the time until it is not to sticky to work with.
HTH
yeah i sware!!!!!!! they should come out with both duesom people like both!!!! i could care less lol i want the old stuff back!!!!!!
I'm with ya... I never purchase Crisco thinking it's healthy and like this article and the research it's based on, I KNEW that was going to come out that the new stuff is just as unhealthy as the old stuff only the new stuff works like 
... I don't expect either one to be healthy, whether trans-fat removed or not, I know they're artery cloggers (it's GREASE 
after all), but the only thing I do care about is it coming out consistently in my recipes.. I don't eat a tablespoon at a setting every day of Crisco (which is what the label claims is a serving), I indulge when I have a sweet in strict moderation.
When given the choice between a delicious mouth watering icing glazed, filled donut in a person's favorite flavor and 30 minutes of cardio, people CHOOSE the donut the majority of the time. I still maintain the problem is not with the consumption of any fat or grease, but the lack of exercise and moderation.
I guess here in Canada we haven't got the new crisco, what is the difference?
I'm only 4-hours from the boarder but I don't have a passport yet...
The difference is detailed in about 26 pages below in another post... The new stuff SUCKS in terms of quality. Especially for icing, it doesn't come out nearly as consistent as our Crisco of old..
Yikes, we Canadians better stock up
I'm only 4-hours from the boarder but I don't have a passport yet... The difference is detailed in about 26 pages below in another post... The new stuff SUCKS in terms of quality. Especially for icing, it doesn't come out nearly as consistent as our Crisco of old..
Good news, you don't need a passport yet, not till January 2008. I live about 6 miles from the border.
I can't help wondering if they're going to change their minds about how bad it is for you in a few years. I remember my grandpa being on a very low egg diet in the 80's because of cholesterol and people were told to stay away from eggs but then they found out about good and bad cholesterol and stuff and say eggs are okay.
I think that people need to be allowed to make their own choices, putting the blame on companies and the government isn't going to help people. It's common sense to know that cake covered in icing isn't going to be healthy in large doses no matter what it's made with.
Beeeeee Carefulllll ~ The "old" Crisco cans are not necessarily the "old" Crisco. Read the label. I got caught in that trap and thought I was using the "old" Crisco and couldn't figure out why my icing was so bad for 2 weeks.
Anyway - don't be deceived by the packaging. Check out the label. If is says "transfats 0" then it's the new stuff.
I now have 300 POUNDS of the Crisco Classic ... I told my parents about the change and well, my parents were up north in WI and found the Mother Load...
OF course, what I'm going to DO with 250 of those I haven't a clue yet...
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