Frying in Lard or Oil – Which One Is Healthier?

Lard or oil?

Lard or oil, this is the question!

There is a widely held view – that oils, lard, and fats are generally not beneficial to the body. But in the fight between sunflower oil and pork lard, two of the most famous types of fats used in frying foods, the winner seems to come out none other than… lard.

When are oils riskier for the general health

When fats and oils are heated, especially at high temperatures, their chemical structure changes and they begin to release harmful substances, which studies have associated with the onset of heart disease or cancers. The oxidation process takes place, in which fats and oils react with air and produce substances called aldehydes and lipid peroxides. When the fats and oils get rancid, the same thing happens. Aldehydes are the ones that pose serious health problems, due to the fact that their inhalation or consumption has been associated with a higher risk of cancer or heart disease.

Therefore, health experts recommend people not to use, for example, olive oil for cooking (it is more suitable to be used raw), but rather try the sunflower oil instead, which has a higher resistance to heat, without producing so many cancer-causing agents. The heat resistance point for the sunflower oil is 225º Celsius, for the corn oil is 230º Celsius, and for the extra virgin olive oil is between 160-190º Celsius.

What’s the story with pork lard?

On the other hand, when it comes to frying foods, pork lard is seen as a healthier alternative to sunflower oil. Why?

Because it is a source of unsaturated animal fat, 100% natural, and contains oleic acid, a fatty acid beneficial for the body, especially in the case of depression. In addition to 39% saturated fats, 45% monounsaturated and 11% polyunsaturated fats, pork lard has vitamin D in its composition, which helps to better assimilate calcium into the body and maintain hormonal balance. Not to mention the fact that you can fry meat in it, as well as donuts or potatoes, especially since the taste of the dishes will not be altered.

If you want to try it, start with this lard jar, which is great for cooking to 375º Celsius, has zero grams trans fat, no artificial ingredients, no added hormones and no preservatives. Plus, it is highly stable for a very long shelf life. You can use it for frying or in pie crusts. It’s an affilaited link, but the product is highly recommended.

So, oil or lard – what will you choose from now on?

 

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