<<Disclaimer:  Verify this information before applying it to your situation.>>

Jennifer Chopson wrote:

> I did not realize that vegetable oils were suspect.  I have been using
> Crisco Oil, which lists only one ingredient: Soybean oil.  Does crisco
> vary the ingredient?, is it contaminated in the processing? or is it
> safe?.  If it is not a safe product, what can I use for cooking, frying
> and what about a replacement for butter (he's also casein free). >

To my knowledge, the only *oil* that can cause problems for us is *wheat
germ oil*. Most "vegetable" oils will be made from the cheapest oil
around - usually some combination of soybean and corn - wheat germ oil is
too expensive to be used in these blends ;-) Plain oils are unlikely to
become contaminated during processing. I think someone confused
"hydrogenated vegetable..." with "*hydrolyzed vegetable...*" -
hydrogenated is what they do to *oils* (and never to wheat germ oil,
since that would ruin it!), hydrolyzed is what they do to proteins, which
is where we have to watch out.

Crisco is just fine. As a replacement for butter, look (in the U.S.) for
either Nucoa margarine (soy) or Hollywood margarine (safflower). Both of
these are completely milk-free (look for the kosher - pareve label ...
pareve means that it contains no meat or dairy). I have been using both
of these margarines safely for years. If you are outside the U.S., check
with some local Jewish friends to find the pareve margarines in your area.

karen

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Karen Davis of Davis and Associates (818)892-8555
           "Pain is Mother Nature's way of telling us to slow down;
                       Death is her way of INSISTING!"