In the last 40 – 80 years , lard has almost disappear from home kitchens. Up until the early 1900’s, lard was a staple cooking fat across the planet. It was the secret to perfectly flaky pie pastry, crispy fried chicken, melt-in-your-mouth biscuits and the best gravy ever.
Many people will ask:
“Isn’t lard is an animal fat, and isn’t it high in saturated fat and cholesterol. Doesn’t that mean it raises my risk for heart disease?”
The persistent myth of animal fats increasing the risk of heart disease is just that – a myth. Our great-great-grandparents consumed lard and butter and experienced extremely low rates of heart disease. Lard is part of a healthy diet and will not give you heart attack:
An analysis of more than 300,000 people published in the American Journal of Clinical Nutrition shows that there is no evidence that saturated fat consumption raises the risk of heart disease
A low fat diet has been shown to increase triglycerides, which is a risk factor for heart disease
The Women’s Health Initiative studied nearly 50,000 post-menopausal women – one group of women were told to follow a low fat diet, and the other group continued to eat “normally.” After 8 years, there was no difference in the rate of heart disease or cancer between the groups.
Numerous other large studies have found no benefit to a low fat diet
The director of the large Framingham Heart Study concluded, “We found that the people who ate the most cholesterol, ate the most saturated fat, ate the most calories, weighed the least and were the most physically active.”
Saturated fat intake raises HDL cholesterol, which is associated with a reduced risk of heart disease (5)
Lard is high in vitamin D
Lard is the second highest food source of vitamin D, after cod liver oil. One tablespoon of lard contains 1,000 IU’s of vitamin D. There is a catch, however: only lard from pastured hogs contains vitamin D, since the pigs must have access to sunlight to synthesize the D and store it in their fatty tissues. Grocery store tubs or sticks of lard are from confined, antibiotic-laden pigs and should be avoided. Purchase your lard from a butcher or farmer who can tell you how the pigs are raised.
Why did people stop eating Lard?
In the early 1900s, the company Proctor & Gamble were growing and harvesting cotton. They were doing pretty well! In fact, cottonseed (a bothersome byproduct of cotton) became so numerous in their operations that Proctor & Gamble decided to see if there was anything they could make from the cottonseed to make a profit. There were some crafty businesspeople up in Proctor & Gamble back then, for sure.
They found after intense processing — including heating and pressing — they were able to extract oil from the cottonseed. It cost Proctor & Gamble next to NOTHING to produce it. An easily rancid and unstable fat, the process of hydrogenation was added to make the cottonseed oil last a long time. When this oil cooled, it looked exactly like lard.
They called it Crisco.
This is a crucial point in our history, folks. Proctor & Gamble’s decision to market and sell cottonseed oil (Crisco) has perhaps caused more physical sickness and suffering than we could probably number. Proctor & Gamble marketed Crisco as a cheaper and “healthier” fat. Lard was touted as unhealthy or smelly. They even gave away free cookbooks with every purchase of Crisco. The cookbooks were full of common recipes, but Crisco was listed as the flavor-giving ingredient instead of lard or butter. It’s sad, really. They were so successful at making people turn away from using a traditional fat that people had been using for centuries.
The taste of Lard
It TASTES DELICIOUS! Lard can be used to make crispy fried chicken, make deliciously flaky pies, and cooking a simple food like eggs . Lard isn’t smelly in fact I love the smell of it! Food is meant to be enjoyed! Trust me, lard makes EVERYTHING taste better.
Where can I find Lard?
We sell it here at Norton Farms and you can find out the price by clicking here