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The healthiest shortening for baking and frying!

  1. Whether you want to bake a piece of meat or roast a generous portion of vegetables in the oven. A good shortening is often indispensable in the kitchen. However, not every oil is a suitable choice! When fat is heated strongly, it can cause oxidation, a process that changes the structure of the fat and thus ensures that it acquires all kinds of unhealthy or even carcinogenic properties.

  1. To prevent this, it is important that you choose a grease that is suitable for high temperatures. In today's blog, we'll discuss some of the most commonly used types of shortening and see how suitable they really are.

Processed shortening

  1. The supermarket is full of them. All kinds of different oils that are specially intended for baking your food. You have them especially for meat, with butter flavor, and so on. Many people choose this shortening because it simply states on the packaging that it is specially intended for it. Unfortunately, it is not that easy.

  1. These products have often been highly processed to make them more resistant to heat, a process that creates harmful trans fats that are bad for your heart and blood vessels. So it is better not to choose this type of fat!


  1. But what are good fats to use as shortening? One good option is regular butter. Many people no longer dare to use that, after the true witch hunt for saturated fats that has been going on for years. But more and more sources show that butter is actually a lot healthier than, for example, margarine (which contains trans fats).

  1. It is wise to opt for organic grass-fed butter here. It contains better fats and more healthy nutrients than the standard version you will find in the supermarket. The great thing about butter is that it is easy to get and inexpensive!


  1. Ghee is what we know in the Netherlands as clarified butter: butter from which the proteins and salts have been extracted. In India it has been used for centuries, and for good reason. The fat is just as healthy as that from the butter, but thanks to the clarification, the stuff is also suitable for people with a lactose intolerance. Moreover, it has a nice creamy taste.

  1. Ghee is not yet available everywhere in the Netherlands, although it is becoming increasingly popular. You can often find it online or in organic stores. It is also very easy to make yourself. To do this, slowly melt a few packets of butter and scoop the white foam that forms off until it no longer bubbles. Keep what is left in a clean jar.

Coconut Oil

  1. Coconut oil is a vegetable oil that is packed with healthy fats and minerals. This oil (which solidifies at room temperature and is therefore also called coconut fat) is suitable as a shortening, because it remains stable when heated at high temperatures.

  1. The regular oil has a mild coconut flavor, but you can also opt for an odorless variety. This way you can be sure that your food will not taste like coconut if you don't like it. The disadvantage of this oil is that it can be a bit pricey. Since you don't need a lot per meal, we definitely recommend buying a jar of it!

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