Traditionally, lard has been used throughout the centuries, and somewhere along the years, there were claims that it is not healthy. However, you will be surprised by the fact that lard is actually one of the healthiest fats.
In the last half century, lard was “banished” from people’s kitchens, since allegedly, it is a harmful ingredient that leads to excess weight, increases the fat in the blood, clogs the blood vessels, and leads to heart attacks and strokes. However, it turned out that the most dangerous fats for our health are the so called trans-fats present in processed vegetable oils and margarine. Surely, natural, cold oils, such as olive and sunflower oil are the most famous healthy fats. But, lard is also among these fats and numerous nutritionists and cooks have begun reintroducing this ingredient.
Fats in nutrition: how to make difference between good and bad fats?
Lard is a wanted delicates which should be enjoyed in a traditional way. For example, a slice of bread and lard, a little bit of garlic or red pepper. In cooking, lard is especially used since it is great for frying, and the meat will not absorb too much fat and it will have an exceptional taste. A lot of people consider that lard is perfect for preparation of dough. Moreover, lard can persevere for a long period in a dark and cold place, without going bad, and therefore, in the past it served as a natural preservative- meat products were kept in it. Nowadays, roasted meat, previously left in lard, is an excellent recipe.
The best choice, however, is homemade lard from pigs which were fed with natural foods and lived in half-opened space. Industrially produced lard is not recommended since it is hydrogenised with numerous additives such as emulators, and the pigs were kept in farms where they massively gained weight by consuming processed foods. Usually, lard is associated with heavy saturated fatty acids, but what is less known, is that unsaturated fatty acids, which are recommended as the healthiest fats, dominate in it. Research showed that lard has around 40% saturated fats and 60% unsaturated. Moreover, it is rich in oleic acid that has a positive effect on the cardiovascular system.
More and more nutritionists point out how the problem is not with lard, but with the fact that nowadays, foods are rich in hydrogenised fats, refined sugar and additives. Normally, you should not exaggerate with lard consumption, as well as with any other ingredient. But, if it was naturally produced, it can surely benefit your nutrition. Also, throughout the centuries, lard has also been used as a natural cure for skin problems, respiratory and rheumatic diseases. Nowadays, homemade balsams and compresses on the basis of lard are highly recommended.