{"id":60185,"date":"2025-05-28T14:08:33","date_gmt":"2025-05-28T04:08:33","guid":{"rendered":"https:\/\/www.tomgrimshaw.com\/tomsblog\/?p=60185"},"modified":"2025-05-28T14:08:33","modified_gmt":"2025-05-28T04:08:33","slug":"lard-a-highly-nutritious-but-misunderstood-superfood","status":"publish","type":"post","link":"https:\/\/www.tomgrimshaw.com\/tomsblog\/?p=60185","title":{"rendered":"Lard: a highly nutritious but misunderstood superfood"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-60186\" src=\"https:\/\/www.tomgrimshaw.com\/tomsblog\/wp-content\/uploads\/2025\/05\/Lard.jpg\" alt=\"Lard\" width=\"1200\" height=\"676\" srcset=\"https:\/\/www.tomgrimshaw.com\/tomsblog\/wp-content\/uploads\/2025\/05\/Lard.jpg 1200w, https:\/\/www.tomgrimshaw.com\/tomsblog\/wp-content\/uploads\/2025\/05\/Lard-300x169.jpg 300w, https:\/\/www.tomgrimshaw.com\/tomsblog\/wp-content\/uploads\/2025\/05\/Lard-1024x577.jpg 1024w, https:\/\/www.tomgrimshaw.com\/tomsblog\/wp-content\/uploads\/2025\/05\/Lard-768x433.jpg 768w\" sizes=\"auto, (max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><\/p>\n<ul>\n<li>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.<\/li>\n<li>Lard\u00a0is 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.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Lard is good\u00a0for frying (crispier results) and baking (flaky pie crusts) and is used to make traditional dishes like tamales and British pork pies.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/nexusnewsfeed.com\/article\/food-cooking\/lard-a-highly-nutritious-but-misunderstood-superfood\/\">https:\/\/nexusnewsfeed.com\/article\/food-cooking\/lard-a-highly-nutritious-but-misunderstood-superfood\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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\u00a0is 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 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.tomgrimshaw.com\/tomsblog\/?p=60185\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Lard: a highly nutritious but misunderstood superfood&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,6],"tags":[],"class_list":["post-60185","post","type-post","status-publish","format-standard","hentry","category-general-interest","category-health-tips"],"_links":{"self":[{"href":"https:\/\/www.tomgrimshaw.com\/tomsblog\/index.php?rest_route=\/wp\/v2\/posts\/60185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tomgrimshaw.com\/tomsblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tomgrimshaw.com\/tomsblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tomgrimshaw.com\/tomsblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tomgrimshaw.com\/tomsblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=60185"}],"version-history":[{"count":1,"href":"https:\/\/www.tomgrimshaw.com\/tomsblog\/index.php?rest_route=\/wp\/v2\/posts\/60185\/revisions"}],"predecessor-version":[{"id":60187,"href":"https:\/\/www.tomgrimshaw.com\/tomsblog\/index.php?rest_route=\/wp\/v2\/posts\/60185\/revisions\/60187"}],"wp:attachment":[{"href":"https:\/\/www.tomgrimshaw.com\/tomsblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=60185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tomgrimshaw.com\/tomsblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=60185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tomgrimshaw.com\/tomsblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=60185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}