has clearly won the health debate.
Our Cincinnati Correspondent Anita Sorkin, a Weston A. Price Foundation Chapter Leader and Co-director of Ohio Connections to Whole Food and Nutritional Healing, has submitted this article on the health benefits of lard as a tried and true meal making friend.
Article author Regina Schrambling in Lard tells the truth about this healthy fat, childhood memories of her home kitchen, and the con to switch us to synthetic substitutes. “Lard has clearly won the health debate.” Anita says, “The one aspect about lard that is sorely missing here is any mention of the importance of how the pig has been raised. ‘Think local’ and ‘know your farmer’ are the best way to avoid eating any factory farmed .”
Here are some excerpts:
Lard has clearly won the health debate. Shortening, the synthetic substitute foisted on this country over the last century, has proven to be a much bigger health hazard because it contains trans fats, the bugaboo du jour. Corporate food scientists figured out long ago that you can fool most of the people most of the time, and shortening (and its butter-aping cousin, margarine) had a pretty good ride after Crisco was introduced in 1911 as a substitute for the poor man’s fat. But shortening really vanquished lard in the 1950s when researchers first connected animal fat in the diet to coronary heart disease. By the ’90s, Americans had been indoctrinated to mainline olive oil, but shortening was still the go-to solid fat over lard or even butter in far too many cookbooks.
That’s all changed. Now you could even argue that lard is good for you. As Jennifer McLagan points out in her celebrated book Fat: An Appreciation of a Misunderstood Ingredient, With Recipes, lard’s fat is also mostly monounsaturated, which is healthier than saturated fat. And even the saturated fat in lard has a neutral effect on blood cholesterol. Not to mention that lard has a higher smoking point than other fats, allowing foods like chicken to absorb less grease when fried in it. And, of course, fat in general has its upsides. The body converts it to fuel, and it helps absorb nutrients, particularly calcium and vitamins.
Learn more about healthy fats and oils at the Journal, including the Skinny on Fats, The Rise and Fall of Crisco, Butter is Better and more.
Cholesterol concerns over using lard? Well, more on this later; but in a nutshell the same techniques used to con us into eating unhealthy margarine are used to convince us to eat statin drugs to lower cholesterol. See The Cholesterol Scam on the right panel.