Lard Making A Comeback
"It may seem crazy - lard, pure fat from a pig, is becoming popular again? But it turns out that conventional wisdom about the health effects of saturated fats, like those in lard, is being overturned. Could there be lard in your future?"Lard is not in my future. A few reasons...
- It is likely a good source of fat-soluble environmental pollutants that bioaccumulate (such as triclosan which I posted about yesterday, as well as other endocrine disruptors found in higher amounts in the fatty tissue of animals).
- Diets high in saturated fat increase the risk of developing or exacerbating insulin resistance and diabetes. Here's one post: Blood Glucose And Insulin Higher After Meal High In Saturated Fat.
- Lard is produced through a process of rendering that involves high heat, which oxidizes some of its fatty acids. Oxidized, or rancid, fat contains free radicals, peroxides, and other products demonstrated to initiate and promote tumors. In fact, lard sold in supermarkets usually contains an anti-oxidant preservative such as the controversial BHT to slow this process of oxidation, as well as bleaching and deodorizing agents, and emulsifiers. It can also contain trans-fat if it has been hydrogentated, which it undergoes to keep it uniformly solid at room temperature.