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Medical Forum / General / Nutrition / June 2005Hydrogenated Lard
I have been looking for some information about lard and I noticed there was a discussion about lard and hydrogenated lard on this board about a year back. The only lard I can find in my area is composed of "lard and hydrogenated lard". Does anyone know if that creates a trans fat? I have been trying to find the answer with no luck. I read in one source that lard was a "flly hydrogenated lipid" and wondered if hydrogenated lard was something naturally occurring or if they just ruined the lard by hydrogenating it. Any help will be appreciated. > I have been looking for some information about lard and I noticed there > was a discussion about lard and hydrogenated lard on this board about a [quoted text clipped - 9 lines] > > Any help will be appreciated. What does it matter? As soon as you use it for cooking, you will have all the trans fats your little heart desires. >> I have been looking for some information about lard and I noticed there >> was a discussion about lard and hydrogenated lard on this board about a [quoted text clipped - 9 lines] >> >> Any help will be appreciated. > What does it matter? As soon as you use it for cooking, you will have > all the trans fats your little heart desires. care to elaborate? lard is rather stable.. >> What does it matter? As soon as you use it for cooking, you will have >> all the trans fats your little heart desires. > >care to elaborate? >lard is rather stable.. Yup. Unlike Mr. Ban Milk. rr This is a good and interesting question. I found a brand of lard imported from Mexico, that shows the ingredients as: "vegetable and animal fats" However, I had a bad feeling that it was the same hydrogenated stuff with improper labeling. The brand is: INCA by Anderson Clayton I've read the posts claiming that fully hydrogenated oils should not have trans fats, but it still strikes me as un-natural, and I guess it might still have the trace amounts of the nickel catalyst. May I suggest frying some bacon and saving the bacon grease in the freezer to use as lard.... > I have been looking for some information about lard and I noticed there > was a discussion about lard and hydrogenated lard on this board about a [quoted text clipped - 9 lines] > > Any help will be appreciated. One thing can be said about it: it's highly unlikely to be anything but unhealthy. How unhealthy is it? I'd like to see it used in the experiments used with refined olive oil to test the potency of herbs and spices (in terms of antioxidant properties). If there's more free radical activity, that would mean it's worse than refined olive oil, which is pretty bad stuff, so they should also use high-quality olive oil. It would be cheap and easy and repeatable, but what we've got going on these days is the desire for massive profits by creating a magic pill that can be patented. Thanks for the good suggestion Cubit. My Mom always kept a bacon grease can on the stove and she used it to make a lot of really good food! And thx, Montygram, but I am not interested in a bake off with lard vx. refined olive oil, I'm just looking for a pure lard with no trans fats. Thx all. Rick |
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