364413 Fri Jan 26 07:08:50 -0800 2007 3 27 General Chowhounding Topics 0 2229000 After trying a launch of alternative "trans-free" line in 2004 based on safflower oil, Crisco has replaced its flagship product with a trans free shortening based on soybean and cottonseed oils, using "full" hydrogenation rather than "partial". http://news.cincypost.com/apps/pbcs.dll/article?AID=/20070126/BIZ/701260338/1001 I'm looking at that biscuit cutter in a new light. Any insight from other hounds as to how cottonseed oil is made food-safe after heavy pesticide application as a fiber crop? Fri Jan 26 07:08:50 -0800 2007 17562 FoodFuser 1 2229250 I think I'll stick with the lard I get from a local producer. 2 Tbs. in 6 biscuits is not going to do me any harm. It is pure, no hydrogenation of any sort and it has flavor. Fri Jan 26 08:14:26 -0800 2007 2229000 10285 Candy 1 2229277 This article suggests that these fully hydrogenated replacements are just as bad. http://news.yahoo.com/s/nm/20070124/hl_nm/trans_fat_dc_1 Fri Jan 26 08:21:52 -0800 2007 2229000 12014 LStaff 1 2229518 i've always been able to discern the waxy texture in products made with crisco. i'll stick with butter and lard, tyvm. as an aside, pesticides now are not only sprayed, but are systemic. they ain't coming out. Fri Jan 26 09:16:35 -0800 2007 2229000 30273 hotoynoodle