- A traditional fat used for centuries worldwide, lard was a staple ingredient for cooking and baking before being replaced by industrial vegetable oils in the early 20th century.
- Lard is rich in heart-healthy monounsaturated fats, vitamin D and beneficial fatty acids like palmitoleic acid. It is also stable and thus suitable for high-heat cooking, unlike inflammatory processed seed oils.
- False claims linking lard to heart disease have been debunked. Research shows natural saturated fats (like lard) are not the cause of metabolic issues. Industrial seed oils (soybean, canola) are far more harmful when oxidized.
- Avoid conventional lard (from grain-fed pigs), which may contain pesticides and toxins. Opt for organic, pasture-raised lard for maximum nutrition and minimal contaminants.
- Lard is good for frying (crispier results) and baking (flaky pie crusts) and is used to make traditional dishes like tamales and British pork pies.
https://nexusnewsfeed.com/article/food-cooking/lard-a-highly-nutritious-but-misunderstood-superfood/