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Originally posted by mickrussom

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Originally posted by danimal15

Something about Hostess pies turns me off. Maybe it’s the words "beef fat" in the ingredients. I know animal fat traditionally was used in pies, but in this day and age, it seems like a very unhealthy and unnecessary relic.

Actually, my wife tells me Oreo cookies used to contain animal fat, too. But now they don’t. So if Nabisco can take it out, why can’t Hostess?

If I want a pie, I’ll take a real, homemade one over the packaged variety any time.

Ahhhhhh, not true at all.

You see beef fat, or lards, are better tasting and more natural and less preprocessed.

All this new crap, with this anti-trans fat kick, we are getting hydrogenated oils, waste oil now called canola and all sorts of "better" oils that may be less in terms of calories or have less saturated fat, but are toxic.

Did you know most vegetable oils at or near medium and higher cooking temps become toxic and create carcinogenic and mutagenic garbage, where animal fats do not even to very high temperatures?

Also note all the haute cuisine , French, new American, or any other high class cooking always uses lard and bone marrow wherever possible over lesser substitutes.

Your notion of health cant simply be calories. Check out the people who have lost a lot of weight on "fatkins" Atkins – and then go to the doctor and get lower triglycerides and LDL cholesterol readings.

Processed food in general is bad. The bleached flour in a hostess pie is far more of an issue than the beef lard.

And if you drink coke, note that when in Great Britain/UK , they use sugar. Coke classic tastes great! But here in hte USA, we now use High Fructose Corn Syrup. Tastes like crap, and is very unhealthy processes crap. They hid the recipe change by making "New Coke", and when they switches back to "CocaCola Classic" they put in HFCS vs sugar.

There is absolutely NOTHING (at least not CHEAPER) that tastes better than real animal lards in cooking. PERIOD. Food is tasting like crap and actually goes rancid a LOT faster than it used to due to all the stupid mettling around with age old recipes, and everyone is getting fatter all the time despite the innumerable "healthy" substitutions going on.

The animal fat used to skeeve me out too when I first noticed it. It’s like "yuck; that’s meat, I don’t want meat in my sweets". Afterwards, I would think I was tasting meat in the cakes and pies, and began avoiding them in favor of good ol’ Drakes, which was 100% vegetable (even the pies, unlike anyone else, until Little Debbie and Entenmann’s added them recently).

The non-tropical vegetable oils are supposed to be healthier. Olive oil is probably the healthiest, though I don’t see it being used in sweets, and its taste I associate with nonsweet "dinner foods" just as much anyway. But meat fat, especially pig (lard) is the least healthy, and that’s why they have been gradually getting rid of it. I’m wondering how long before the beef goes. (Since Some of the Hostess products here in NY are actually made at the Drake bakery with the merger, they are actually not only all vegetable, but also bore a kosher symbol, until the new package design was introduced, and not customized for this area yet. This included the Twinkies and Ding Dongs).

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