As far as I know, by definition, shortening is 100% fat - it means 'fat used for baking' e.g. http://en.wikipedia.org/wiki/Shortening - so 'low fat shortening' is an oxymoron.
I would recommend looking at Isa's tips on replacing eggs, as some of those ideas are good for replacing fat in baking too.
Yeah, shortening is pretty much fat by definition - and largely saturated fat, because it needs to be at least semi-solid. The best you're going to manage is going to be shortening that's low in trans-fats, I think, and even that's going to take some doing - most stuff that's sold as vegetable shortening is simply hydrogenated vegetable oil, which is packed with the stuff. On the other hand coconut oil, while massively high in saturated fat, is very low in trans-fats - and it's not clear that saturated fat as such is anything like the problem it's usually made out to be (there is some evidence that this perception is built almost entirely on studies of animal fat and hydrogenated vegetable oil).
I think as long as you look for one that's low in cholesterol, your arteries will be fine. Especially if the rest of your diet is well-rounded and vegan.
The key point is to totally avoid trans-fats, which means no hydrogenated fats. Just about everyone agrees that trans-fats/hydrogenated fats are poisonous.
Whether eating cholesterol or saturated fats is bad for you, is more debatable.
Cholesterol exists only in things that come from animals. Nothing that is vegan will ever contain any cholesterol at all.
The OP is right to watch for saturated fat and overall fat, but as other posters have said, by definition shortening is fat. Best to just consider how much you're using in relation to the rest of your diet, and enjoy whatever decision you make :)
Are you sure? I was under the impression that it was also present in plants, albeit in lesser amounts than in animal products.
I thought, also, that ldl cholesterol was increased by consuming trans fats and saturated fats. So, naturally, you'd want to consume less of those. I just didn't think that needed to be said, since everyone else had said basically the same thing.
for non-hydrogenated margarine that is vegan try smart balance light (it with the regular butter in a grocery store) its not organic but its low in fat. just make sure you get the light because the regular isnt vegan
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You may want to look into the Earth Balance brand of products for organic margarines: http://www.earthbalance.net/
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Low-fat fat isn't redily available yet in any form that won't give you intestinal problems.
Though, it would be nice if it was easier to find non-hydrogenated vegetable shortening.
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I would recommend looking at Isa's tips on replacing eggs, as some of those ideas are good for replacing fat in baking too.
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Whether eating cholesterol or saturated fats is bad for you, is more debatable.
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The OP is right to watch for saturated fat and overall fat, but as other posters have said, by definition shortening is fat. Best to just consider how much you're using in relation to the rest of your diet, and enjoy whatever decision you make :)
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I thought, also, that ldl cholesterol was increased by consuming trans fats and saturated fats. So, naturally, you'd want to consume less of those. I just didn't think that needed to be said, since everyone else had said basically the same thing.
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