Is “pork fat” useful or harmful? Can it be used for cooking? Lard was once a staple in our grandparents’ kitchens, but it has slowly fallen out of favor as the marketing of factory-made fats, such as vegetable oils and margarines, has led people to change their eating habits and the ingredients they use in their kitchens. However, we are slowly discovering that a diet rich in whole foods and healthy fats is actually good for our health. Our bodies need fat to absorb essential vitamins, and lard, from free-range pigs, is one of the many health benefits of this healthy fat. It can also be used in a variety of cooking methods.
Benefits of Lard
While it has many benefits, here are five reasons why lard should be a staple in your kitchen.
1. Lard is a natural food.
Lard is an oil made by frying pork fat, which means it’s minimally processed and has no other additives, fillers, or preservatives. Unlike the processed foods you find on grocery store shelves, our bodies are designed to know what to do when we eat natural foods.
2. Heat-resistant lard
Lard has a smoke point of 187.78 degrees Celsius. Which means that it doesn’t break down and oxidize as quickly as other fats used in the kitchen. Such as vegetable oils. When fats don’t oxidize as quickly, they create fewer free radicals. Free radicals have been linked to inflammation and cell damage. So having fewer free radicals in our diet is a good สมัคร UFABET วันนี้ รับเครดิตฟรีสำหรับสมาชิกใหม่ thing.
3. Lard from free-range pigs is high in vitamin D.
Free-range pigs that live in the sun and fresh air store vitamin D from the sun in their fat tissue. Making lard (when fried from free-range pigs) one of the best natural sources of vitamin D in the diet, second only to cod liver oil. If you want to increase vitamin D in your diet. Cooking with free-range lard in moderation is a great way to help. It also contains other beneficial nutrients, such as B vitamins, vitamin C, and iron. It is also high in monounsaturated fats and “good” cholesterol, which are beneficial for cardiovascular health.
4. Lard has a neutral taste.
Many of the oils that are popular today and have high smoke points tend to alter the flavor of the food being cooked. When you cook with lard, your food won’t taste like pork, but you’ll get the crumbliest pie crust, the softest dough, and the crispiest fried chicken or fish.