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Lard belongs to the category of saturated fats. And they should make up a smaller part of the daily dose of all fats in the diet.
There are many myths associated with lard. Some claim that this is a Ukrainian superfood that can enrich the body with useful substances, while others claim that it is very harmful to health. So where is the truth? The answer to this question is given by the publication of nutritionist Anastasia Goloborodko on Telegram.
Is lard healthy?
“Lard belongs to the category of saturated fats. And they should make up a smaller part of the daily dose of all fats in the diet. These are those fats in which the molecules are supersaturated with hydrogen. It’s easy to remember: saturated fats remain solid at room temperature. Sources – meat, butter, cheeses and other full-fat dairy products, cream and sour cream, coconut and palm oil,” explains the expert.
The nutritionist notes that saturated fats perform essential functions in the body. For example, this is almost the only source of vitamin A, necessary for cell regeneration, nourishing the immune system and creating the correct hormonal balance.
“You shouldn’t exclude such fats, but you shouldn’t eat them uncontrollably either. Moderately and variedly – yes. The best fats are from offal, meat and game, lard, dishes from whole bird and fish carcasses, cooked with bones, cheeses – only from whole, maximum fatty milk (goats, cows and buffalos are a priority). You can also eat butter, but very moderately,” says Goloborodko.
She also explains that arachidonic acid (Omega-6), which is found in lard, is a polyunsaturated fatty acid. It is part of all cell membranes, participates in many hormonal and immune reactions, and is necessary for the functioning of the heart. But this acid is not found in vegetable oils.
“Lard contains Omega 3, Omega 6, and Omega 9 acids in a normal, balanced ratio, which is important for the body. Vitamins A, D, E. Selenium, as an antioxidant and assistant to the thyroid gland. Lecithin, which is part of the membranes. It’s best to combine lard with raw vegetables and herbs. Natural enzymes from vegetables will help it be better absorbed,” explains Goloborodko.
How can you spoil lard?
According to the nutritionist, the beneficial effect of lard can be ruined if it is oxidized, heated, fried into cracklings, mixed with refined grains, or added to a hearty meal with sugar. This may have the following consequences:
- will slow down the process of natural internal detox
- will lower testosterone levels
- will increase the risk of cardiovascular diseases
- will cause metabolic syndrome, obesity
- may cause type 2 diabetes
“The disadvantages of lard are its extremely high calorie content, regional cooking and consumption habits, and also the likely presence of parasites in it,” says the nutritionist.
