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Date: | Sun, 21 Dec 1997 18:01:08 -0600 |
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I have read with interest all of the comments on the use of Crisco for
sore nipples and cooking. I use it to fry foods when they are very
lean, such as venison. In my experience, I have not needed high heat to
melt it, on the contrary, it starts to smoke. I don't bake with it as
far as cookies and cakes are concerned but use it in pie crusts although
I'd rather use Lard because it makes a better crust.
As an FYI, Crisco is made from "Partially hydrogenated soybean and
cottonseed oils, mono-and diglycerides" the nutrition facts are Total
Fat 12 g, saturated 3g, polyunsaturated Fat 3g, Monounsaturated Fat 4g,
Cholesterol 0 mg, Sodium 0 mg, Total Carbohydrate 0g, Protein 0g,
Calories 110, Calories from fat 110. The preceding is from the Crisco
can in my cupboard.
Why would anybody use it on a nipple? Because it may be the only type of
emollient a woman has on hand until she can get to the store. As I
mentioned in my reply to the original Crisco question, this was a
suggestion my sister received 18 years ago when her nipples were cracked.
It worked and it was what I recommended to mothers until the lanolin
products P...... and L..... came along.
Chris Raasch
Menomonee Falls, WI
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