The absence (or possibly , depending on feed of animal, low levels of) trans acids is a little irrelevant to the healthyness of the fat. Although this is not generally appreciated, the trans fatty acids which are harmful are those that are formed during hydrogenation in processing, not those present in animal fats. Hydrogenation is no longer used in the production of most edible fats for this reason. It is possible that lard has a nutritionally preferable profile to butter, but the taste disadvantages are enormous. However, it does have some technical performance advantages in baking.Rendered pig blubber is not a typical saturated animal fat. Lard is 60 per cent monounsaturated fat, which is associated with a decreased risk of heart disease. With an unusual chemical composition, pure lard contains no trans fats. And in terms of its fatty acids, it's better than butter:
hope. i reach 101 i must eat more lard.With reference to lard, this might explain how my father in law has made it 100, he's 101 in June. He only cooks with lard.
I also loved crisp sandwiches, bread, butter and Smiths crisps!I loved lard on toast with salt, could eat half a dozen slices
pork dripping from the sunday roast.on bread monday for my lunch. The teacher would always tell me of about sneaking a bit in my gob.when no one was looking i still eat it only i have to get it from the chip pan,as the sunday dinners have long gone.My understanding is lard is pork dripping that been cleaned by letting it set and skimming it off the jelly. It was then rinsed with boiling water and let to set again.
I thought you would ask that.----------------only kidding (honestly!)
To make decent pastry then Lard is a must.I googled lard & it seems the only thing the experts could agree on was to disagree. Some said it`s not bad for you, some said it is bad for you ( British Heart Foundation). Very confusing. I have no use for lard, the only thing i fry these days is eggs fried in rapeseed oil. Bacon, sausages, black pudding, chips etc. get done in my airfryer. As a nipper, my mates mum used to make me beef dripping sandwiches because i was so skinny! PS. It rained today & it`s bloody cold.
they said that about margarine, It rained here last night.but not a lot, my grass is all withered and nagerd now. so it looks like a big bag of seed is needed..the pidgins will love that.I googled lard & it seems the only thing the experts could agree on was to disagree. Some said it`s not bad for you, some said it is bad for you ( British Heart Foundation). Very confusing. I have no use for lard, the only thing i fry these days is eggs fried in rapeseed oil. Bacon, sausages, black pudding, chips etc. get done in my airfryer. As a nipper, my mates mum used to make me beef dripping sandwiches because i was so skinny! PS. It rained today & it`s bloody cold.
Ta for reply Alan. that is why i dont eat chippy chips,some never change the oil. and all the viscosity has gone the chips taste yukMany oils used for cooking, apparently, are only suitable to be used once, they should not be re-used. Lard is good a far as I can see.
Like many 'band wagons' - foods, climate and so on 'experts' differ widely. Much is commercial hype.
I agree Alan, much is commercial hype, but when the British Heart Foundation say it`s bad for you it makes you think twice. Loadsa rain here.Many oils used for cooking, apparently, are only suitable to be used once, they should not be re-used. Lard is good a far as I can see.
Like many 'band wagons' - foods, climate and so on 'experts' differ widely. Much is commercial hype.