Lard was used in kitchens around the world before 1900. Lately, it has stopped being used because it is said to be not beneficial to health.<\/p>\n\n\n\n
When we hear the word lard, we immediately imagine clogged blood vessels. I think it’s time to tell the truth about lard, a healthy cooking fat that deserves a comeback in kitchens around the world.<\/p>\n\n\n\n
Benefits of Lard: It is heat stable <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Monounsaturated fats have a double bond replacing a single bond in the carbon chain, making them unstable and breaking when heated. The most unstable fats are polyunsaturated fats, because they have many double bonds in the carbon chain. When the bonds in monounsaturated or polyunsaturated fats break, the fatty acid is oxidized.<\/p>\n\n\n\n Oxidized fats are harmful to health because they generate free radicals, which damage cells. While we inevitably have some free radicals in our bodies, we should minimize these harmful molecules to protect our health.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n According to Mary Enig, lard is made up of: 40% saturated fat, 50% monounsaturated fat, and 10% polyunsaturated fat. The high percentage of saturated fat in lard protects the monounsaturated and polyunsaturated fats from oxidation in heat. For this reason, lard is excellent for cooking and baking.<\/p>\n\n\n\n Benefits of Lard: It has no flavor Nothing beats the cooking properties of lard when it comes to frying. It creates a brown crust on vegetables and meats without adding flavor. For this reason, it is also good for baked foods.<\/p>\n\n\n\n Benefits of lard: It is rich in vitamin D <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Lard provides the perfect package of vitamin D and essential fatty acids. Other foods that provide vitamin D are egg yolks and liver, but they are poor in this vitamin compared to lard. However, there is a problem. Only pigs that have access to the outdoors, in the sun, provide fat rich in vitamin D. When they are in the sun, they synthesize vitamin D and store it in their fat. Look to buy either pork or just lard from local farmers, as pigs raised on large farms have fat full of antibiotics and should be avoided.<\/p>\n\n\n\n Benefits of lard: It’s good for the heart Well, I would like to tell you that it is just a myth. Our grandparents ate lard, butter and yet they had extremely low rates of heart disease. When it is part of a healthy diet it will not cause heart disease. A study published in the American Journal of Nutrition, which involved over 300,000 people, shows that there is no evidence to say that the risk of heart disease increases with the consumption of saturated fats.<\/p>\n\n\n\n On the other hand, a low-fat diet has been shown to increase triglycerides, which is a risk factor for heart disease.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Another study of nearly 50,000 postmenopausal women, half were asked to eat as few fruits as possible, while the rest continued to eat normally. After 8 years, there was no difference in heart disease or cancer between the groups.<\/p>\n\n\n\n Other research has also found no benefit to a low-fat diet. The director of the Framingham Heart Study concluded: \u201cWe found that people who ate the most cholesterol, the most saturated fat, the most calories, weighed the least and were the most physically active.<\/p>\n\n\n\n It’s important to remember that saturated fat intake increases HDL cholesterol, which is associated with a reduced risk of heart disease. If you think about it, heart disease and diabetes have increased dramatically since animal fats were replaced with processed fats, such as margarine and vegetable oils.<\/p>\n\n\n\n Lard Benefits: Lard is a healthy source of cholesterol. Studies show that cholesterol consumption does not have a cause-and-effect relationship with blood cholesterol levels. This is because the body makes the cholesterol it needs. Providing cholesterol from good quality fats reduces the burden on the body to produce cholesterol. There is research that associates low blood cholesterol levels with:<\/p>\n\n\n\n Higher risk of mortality Avoid any food advertised on TV Lard was used in kitchens around the world before 1900. Lately, it has stopped being used because it is said to be not beneficial to health. When we hear the […]<\/p>\n","protected":false},"author":2,"featured_media":19708,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-19707","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tips-and-tricks"],"_links":{"self":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/19707","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19707"}],"version-history":[{"count":1,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/19707\/revisions"}],"predecessor-version":[{"id":19709,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/19707\/revisions\/19709"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/media\/19708"}],"wp:attachment":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/strong>When it comes to determining the stability of a fat, it all comes down to chemistry. Saturated fats have single bonds between all the carbon molecules of the fatty acid chain. For this reason, they are the most thermally stable. This is because single bonds are difficult to break.<\/p>\n\n\n\n
Coconut oil is perhaps the best cooking fat due to its heat resistance, but it does impart a coconut flavor. For this reason, lard is recommended because it has no flavor.<\/p>\n\n\n\n
<\/strong>After cod liver oil, lard is the richest source of vitamin D. One tablespoon of lard contains 1000 IU of vitamin D or 500 IU\/100 grams, which is fat-soluble. For this reason, it needs fatty acids to be absorbed and used in the body.<\/p>\n\n\n\n
<\/strong>I’m sure that when you read that lard is good for the heart, you ask yourself the following question: “But it’s full of saturated fat and cholesterol! Doesn’t that mean it increases my risk of heart disease?”<\/p>\n\n\n\n
<\/em>It ranks 18th in the foods highest in cholesterol. As a healing agent in the body, cholesterol levels increase during times of stress.<\/p>\n\n\n\n
Higher risk of depression
Higher risk of committing violent crimes and suicide
Higher risk of dementia and Alzheimer’s disease.
Conclusions
If I had to give you 2 valuable tips when it comes to unhealthy foods I would say:<\/p>\n\n\n\n
<\/strong>Avoid any food that your great-grandparents wouldn’t recognize.
Some examples of these foods would be: canola oil, corn oil, margarine, low-fat dairy products, and the list goes on.<\/p>\n","protected":false},"excerpt":{"rendered":"