MY LARD

Talk about something with a bad rep. Lard is a real no no, signifying to most of grease

and sticky cholesterol. But is it so bad or is it nature's answer to healthy and delicious fried and baked delights?

Regina Schrambling in her article on www.Slate "Lard" wrote:

"Lard, however, has always been a ridiculously hard sell. Over at least the last 15 years, it's repeatedly been given a clean bill of health, and good cooks regularly point out how superior this totally natural fat is for frying and pastries. But that hasn't been enough to keep Americans from recoiling—lard's negative connotations of flowing flesh and vats of grease.

. . 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."

If you want genuine Mexican food, lard is a must. Flour tortillas and tamales are made with lard as shortening. Delicious Southern biscuits require lard. Not margarine or crisco or other hydrogenated oils.

Jeffrey A. Hunter boasts in "In Praise of Lard" www. Lew Rockwell.com 5/20/2010:

"I use lard for making biscuits. Sometimes I fry those lard biscuits in lard, and these I call "hot puffs" and eat them with honey. Lard is essential for pie crusts. It makes great chocolate chip cookies. I can’t imagine frying potatoes in anything else. It is excellent for chicken. Pancakes and waffles are never better than when made with lard. Popcorn not fried in lard (air pop? please!) is noticeably inferior. Cakes are wonderful with lard. The refried beans you eat are not authentic if they do not include lard.

. . I really don’t know if lard is unhealthy as compared with vegetable oil or butter or peanut oil or some other poor substitute. I do know that when I fry with lard as opposed to vegetable oil, there is more lard remaining in the fryer, from which I conclude that less is in the food. . . And don’t even talk to me about that fake lard product called "shortening". I also know that lard has a very high smoke point, so it is cleaner and makes less of a mess. . . . Lard has been a staple of the Western diet for many centuries. I see no reason why I must automatically adopt the widespread prejudice against it and regard it as a poor-person food. Nor do I trust what some government expert says. As regards dieticians, you can find one around who will endorse or condemn anything you want. And do I need to point out that Crisco has recently come under fire for its trans fat content."

So there you have it. How many votes for lard today? After all there is more involved in life than what can be proven with a test tube. A happy life is a healthy and good life.

With Love and Kindness,

THE HATMAN