Stories of grandparents who cooked in lard, shared simple meals, and lived long lives can remind us of a time with fewer packaged snacks and sweetened drinks. Their plates were often filled with home-cooked stews, seasonal produce, and meals eaten slowly with family, which supported digestion and connection. That rhythm matters as much as the specific fat used in the pan.
Modern research shows that different fats have different effects, and context is everything. Lard from pasture-raised animals eaten with vegetables and beans is not the same as deep-fried fast food; vegetable oils are not equal either, especially when repeatedly heated. Ayurveda encourages warm, freshly prepared meals with stable cooking fats and plenty of spices like turmeric, cumin, and coriander.
Also focus on real food, gentle cooking methods, and mindful portions. Blending the wisdom of your grandmother’s kitchen with current nutrition science can help you craft meals that feel comforting and nourishing at the same time.