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Lard is saturated fat. Cleveland Clinic, leading Heart Research facility, says no to saturated fats (only in small doses) for heart health. But, if one wants to eat it, let it be. I never believed in being a Food Cop. We all have to deal w/ the ramifications of what we eat and do.
Some perspective:
Lard (pig fat) is 40% saturated fat. Coconut oil is 90% saturated fat, yet many jumped on this bandwagon, call it "good fat" and eat it with abandon.
For me it never went out. With a little butter it makes the best pie crusts. And it's an essential for Mexican cooking.
I even used to render my own.
Render it, add a chopped apple and a finely chopped onion at the end. Spoon the good stuff aka cracklings and fruit/vegetable with some lard in a pretty crock. Perfect on crusty bread as rustic appetizer. Hmmmm, I have the fat/skin of the smoked ham from last week in the freezer. It is warm enough to mess with it on the porch. Thank you!!!!
Everything in moderation. I'm half Cuban and never stopped using it for frying many dishes. I don't have any cholesterol issue and must not have that gene. It certainly makes foods taste good!
It never went out in Canada. We buy it in one pound (454g) bricks. It's the only thing I use for pie crusts. I was really surprised to find out years ago in a different online group with mostly Americans that it was hard to find down there.
It never went out in Canada. We buy it in one pound (454g) bricks. It's the only thing I use for pie crusts. I was really surprised to find out years ago in a different online group with mostly Americans that it was hard to find down there.
I'll second that. Lard is and historically always has been a staple grocery item used in many, many Canadian and northern European households. Beef tallow and rendered fats from poultry and waterfowl get used too.
For people who live in cold climates it's understood that animal / poultry/ fish fats in the diet are important for good health. Lard is also useful for other things besides cooking with it, it gets used for topical medical care and cosmetic purposes too.
Lard is saturated fat. Cleveland Clinic, leading Heart Research facility, says no to saturated fats (only in small doses) for heart health. But, if one wants to eat it, let it be. I never believed in being a Food Cop. We all have to deal w/ the ramifications of what we eat and do.
Some people can eat white bread and lard every day and live till 95. Some not so lucky. Genes and lifestyle game. We have a resident where I work, 97, and eats Wonder bread every day and donuts, cookies, etc. No dementia and only failing last year or so.
I think what some of these research studies show can be adjusted to prove any point they are trying to make. Some of them are worth paying attention to, others are such they will change the next month or week. As for Lard, of course it isn't healthy in large doses, but most of us only use it for baking a few things and maybe frying things like chicken. I don't go through a lb a year I don't think. i have to admit I cheat and buy pre made pie crusts and canned biscuits as a rule. It seems the lard I do get I end up throwing out cause it gets old and I am uncomfortable using it.
You are right a good part of our life expectancy depends on genes. We can all look around and see that, especially as we reach old age.
Location: San Ramon, Seattle, Anchorage, Reykjavik
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Quote:
Originally Posted by Angorlee
Not long ago lard was a big no no for anyone with a health consciousness. But I read somewhere that lard is back in favor again. I remember my uncle used to spread a thick layer of lard on a piece of bread and dip it in his morning coffee. Thought nothing of it and lived to an old age. Of course he was a hard working farmer so all that bodily exercise during the day maybe had something to do with it not killing him. Any thoughts on this.
I make my own lard and cook with it at least once a day. My family has for generations and no one has died from a heart attack (literally - we all live to 90s-100s).
The Cleveland Clinic does not blanket say 'no to saturated fat' unless you are a high risk patient who has already had a heart attack. The Cleveland Clinic Functional Medicine Group actually recommends it as a replacement for carbs, especially sugar, for almost all of their patients. Everyone is different but eating natural foods (definitely not Crisco or Margarine) is key.
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Try making carnitas without it.
