For years lard has been unjustly neglected, and its reputation has reduced the claim that its content violates human health.
But the latest research says the opposite. Lard is considered a healthy body. Of course, fat should not be overused, but it certainly deserves to be a part of every household just like in the time of our ancestors.
This is lard’s advantages:
In its composition 40% of lard is saturated fat, while, for example, 85% of cocoa butter is saturated fat. Most monosaturated fat in lard makes oleic acid, a healthy fatty acid that is used for the heart and is associated with a reduction of level of bad cholesterol.
There is twice as much oleic acid in lard than is butter.
Lard has a high boiling point. More specifically, its structure does not change when heated above 250 degrees Celsius.
Therefore, fried food in lard absorbs less harmful radicals when compared to other soluble ingredients, such as butter.
Of course, the consumption of fried foods in large quantities is not recommended, but since you do it, do it with lard.
Lard contains calories, but research confirms that it is saturated foodstuff which creates a feeling of satiety. The advantage is that fat is converted into energy and helps in the absorption of vitamins. Fat contains cholesterol, which in the body due to the effects of UV light, is converted into vitamin D.
Seems like our ancestors knew their way with food!