[DeLaVerdad]

Not sure about using lard either but I agree with you about Crisco

INGREDIENTS: SOYBEAN OIL, FULLY HYDROGENATED COTTONSEED OIL, PARTIALLY HUDROGENATED COTTONSEED AND SOYBEAN OILS, MONO- AND DIGLYCERIDES, TBHQ AND CITRIC ACID (ANTIOXIDANTS).

I have never cooked with lard or Crisco when baking and no one has complained. Isn't there an all-natural alternative - why not just butter?

[numberonepal]

Soybean oil is your first red flag. Hydrogenated is your second. Hydrogenation extends shelf life and makes regular plant oil (fat) into trans-fats. Trans fats are cellular poison. Don't get me started on soy but I suggest you read this series of articles for a quick overview.

Butter has a tendency to become grainy after it has been melted unless it is again whipped. Butter can also separate or "break" if heated improperly or if it isn't agitated enough while cooking. There is a lot of air in butter blocks. When it is churned in is in effect whipped. Lard is not whipped and maintains its volume and consistency after it cools. Butter is great for crusts and certain breads (croissant for example).

For what it's worth your body is built to digest lard and not Crisco.