Tag: Pork lard

According to Tastee.net, many carnivore dieters aim for 80% of their daily calories to come from fat to fuel their bodies and maintain ketosis. Achieving this high-fat ratio successfully requires a deep understanding of the optimal animal-based sources available to you.

While vegetable oil consumption increased dramatically in the 20th century, many are now re-evaluating its health benefits compared to traditional fats like lard. This has led to the core question: what is more healthier, lard or oil?

In the early 20th century, Crisco was marketed as a healthier, modern alternative to traditional animal fats like lard, a narrative that has shifted dramatically over time. Today, many home cooks are re-examining these fats, questioning if lard is actually safer than the vegetable shortening it was designed to replace.

Lard was the primary cooking fat in most American homes before the early 20th century, but a strong marketing push for vegetable shortenings led to its decline. Today, as home cooks rediscover traditional fats, many are asking: is pork lard better than oil for modern cooking and health?

Historically, rendered animal fats like tallow and lard were kitchen staples long before the rise of vegetable oils. But which is better, beef tallow or pork lard? The answer depends on your cooking method and desired flavor, with each fat offering distinct advantages for specific culinary applications.

Recent studies in older Chinese populations showed a higher risk of cardiovascular disease among those using vegetable oils compared to those cooking with animal fats. This finding has sparked a renewed debate: is pork lard better than seed oil for cooking and overall health, or is the story more complex?

According to a 2018 BBC report, pork fat was ranked among the top ten most nutritious foods in the world, a surprising reversal for a fat long demonized by dietary guidelines. But is it okay to eat pork lard, and what are the actual health implications of this traditional cooking fat?

According to Monash University, a leading authority on FODMAP research, pure fats like pork lard contain virtually no FODMAPs. This is because FODMAPs are specific types of carbohydrates, while lard is almost entirely fat. However, navigating the world of fats on a low FODMAP diet requires careful consideration of purity and portion sizes.

The modern dietary landscape has long vilified animal fats in favor of processed vegetable oils, a trend influenced heavily by outdated research and industrial marketing. But is pork lard healthier than processed oil? Emerging evidence suggests that the story is far more complex than previously believed, prompting a reevaluation of what constitutes a healthy cooking fat.

Lard has less saturated fat and more monounsaturated fat than butter, challenging its long-held negative reputation. This nutritional distinction prompts a reevaluation for modern kitchens: Are there any benefits to cooking with lard?