Lard- a very common product in many countries around the world. It is salted, pickled, made into bacon, smoked and heated. Rendered lard, especially internal lard, is often used in folk medicine for the treatment of many diseases. What are the benefits of lard?

There are many biologically active substances in lard, and they determine the usefulness of lard. It is worth noting that lard, unlike other animal fats, does not lose useful substances, so it is very beneficial for human health. In addition, lard contains arachidonic acid, which is necessary for the body, which is not found in any vegetable oil.

Composition of lard and calorie content

100 grams of fresh lard contains about 750 kcal. Salted lard contains slightly more calories due to dehydration, in 100 g – up to 800 kcal.

Internal lard has the lowest calorie content - only 500 kcal per 100 g product, but during heat treatment most of the nutrients are lost.

Smoked lard is the most caloric - up to 815 kcal per 100 g and it is not very healthy, especially if “liquid smoke” is used in its preparation.

Many people wonder if eating lard is healthy? After all, it is still fat and additional cholesterol. They can safely answer that the body needs fats for its full functioning, it’s just that lard, like all other products, must be consumed in reasonable quantities ( no more than 100-150 g per week).

10 beneficial properties of pork lard

1. Rich Source of Fats

   Fats – the main one component lard, except of course for possible layers of meat. Large quantity The beneficial properties of lard prevail over people's concerns regarding the high calorie content of the product. The body easily converts animal fat into energy. Therefore, a piece of lard eaten in the cold winter season very quickly warms and saturates a person.

2. Saturates the body with vitamins

   The composition of lard satisfies the body's needs for essential nutrients and almost completely saturates it with vitamins. Lard contains vitamins A, B, D and E, which are also found in greens and citrus fruits, and unsaturated fatty acids in lard are contained in the same quantities as in red caviar or cod liver. Regular consumption of lard serves as a prevention of vegetative-vascular diseases and helps improve brain function.

3. Contains healthy cholesterol

   The presence of cholesterol in lard is not a reason to eliminate lard from the diet completely. The risk of contaminating the arteries when excessive consumption, of course, exists, but only in sedentary and elderly people with poor metabolism or in people predisposed to atherosclerosis. In some cases, cholesterol becomes beneficial, it forms cell membranes, supports epithelial tissue, promotes muscle growth, production of hormones, antibodies and rapid skin regeneration during injuries and burns. Vitamins, in turn, direct cholesterol in the right direction, turning it into useful cholesterol, which significantly reduces the risk of clogged arteries or the buildup of cholesterol plaques. Thus, lard independently eliminates its harm.

4. Improves bowel function

   Lard is often used to treat many ailments, including diseases gastrointestinal tract. It is completely absorbed by the body, because it does not contain coarse particles that contribute to rotting in the intestines. Strange as it may sound, it is even used for weight loss. If you snack on a piece of lard shortly before your main meal, you can curb your appetite and avoid overeating at lunch or dinner.

5. Strengthens immunity

   Due to its beneficial properties, pork lard strengthens protective properties body, which prevents the possibility of the emergence and development of many dangerous diseases. Selenium contained in this product contributes to this effect of lard on the body. By eating a small amount of any type of lard, we strengthen the immune system, especially in the cold season.

6. Used for burns and frostbite

   Internal lard is effectively used in folk medicine. It is used for burns of the skin and frostbite. Treatment is carried out by smearing the affected area with lard or rendered fat. Another very valuable quality of lard is that it reduces the level of carcinogens in the blood, which is a sure defense against dangerous oncological diseases.

7. Good for skin

   A large amount of vitamins and amino acids in lard helps improve the condition of skin, hair and nails. Salo increases the oiliness of the skin and hair; it copes well with dry skin, brittle hair and strengthens nails. This product is used as remedy for weeping eczema and others skin ailments. Salo improves the outflow of bile accumulated overnight, cleansing the body and normalizing its functioning.

8. Improves joint function

   In folk medicine, there are many recipes for the treatment and prevention of diseases of bones and joints, which collect a lot good reviews. Pork lard, when prepared correctly, has healing effect for joints and normalizes their mobility, it is used even for injuries and fractures.

9. Treats heel spurs

   Rendered lard is used for treatment heel spurs. Lard is not just fat, but medicinal fat, containing a set beneficial amino acids and vitamins. Combined with egg and vinegar essence is an excellent cure for heel spurs.

10. As a source of energy

    As mentioned above, lard is an excellent source of energy and health. It is especially useful for men involved in sports and simply with increased physical activity. It is taken on long-distance hikes, voyages and long-term northern expeditions, especially pork lard, since it is non-perishable and energetically valuable product. The skin of lard is even used to treat toothache, applying it to the painful area.

Myths about lard

Some nutritionists, catering to thin models, come up with false myths about the dangers of lard. Allegedly, lard makes you fat, it is a very heavy food and lard is a harmful and dangerous fat. Let's figure out whether lard is good or bad.

So, we can safely dispel the myths and say that lard is a healthy product for humans. And they get better not from fat, but from overeating and misuse or cooking. If you lead sedentary lifestyle life and overeating any product, you can get obesity of any degree.

Lard is not a heavy food; it is easily digestible and melts almost at body temperature, at 37. The product is quickly digested and helps digest related products.

As for fat, valuable arachidonic acid, which is so necessary for the heart muscle, is contained in pork fat. Hormonal, immune and cholesterol metabolism cannot do without it either. Fat-soluble vitamin A, linoleic, oleic and palmitic acid lard is equalized with vegetable oil, only it biological activity five times higher.

In addition, it is worth noting that there is less cholesterol in lard than in dairy cow butter.

Recipes with lard

Lard can be boiled, salted, smoked, fried and pickled. There are a huge number of recipes for its preparation. Below are some of them.

Fried egg with bacon

Excellent scrambled eggs are made from lard with a layer of bacon. To do this, lard is cut into thin slices, fried, salted, peppered and beaten into it. required quantity eggs Served with fried eggs with herbs and vegetables.

Salted lard

There are many recipes for salting lard, but the most basic of them is very easy to prepare. A piece of lard, regardless of its size and thickness, is cut into pieces convenient for your use, usually 10x10x10cm. They are generously sprinkled with coarse salt on all sides and placed in a container with a lid for easy storage in the refrigerator or any other cool place. After salting the lard for three to five days, it can be eaten. The duration of salting depends on the thickness of the lard: the thicker it is, the longer it takes to salt.

Lard lard

Lard is prepared in the same way as salted lard, only with generous addition of spices and garlic. Spices are sprinkled on top of the lard or mixed with salt, which will be used to salt the lard. Usually it is black scented ground pepper and ground red hot pepper, paprika, ground coriander, basil and any other spices you like. The garlic is cut into small slices and placed in small slits under the skin of the lard. Lard is salted for three to five days and stored in a cool place.

Contraindications for use

The most important contraindication for the use of lard is its overeating. A sense of proportion when using it is absolutely necessary.

• Many doctors do not recommend eating lard for certain chronic diseases gastrointestinal tract and liver.
• You should use lard with extreme caution. cardiovascular diseases and with high blood pressure.
• Under no circumstances should you use raw lard, as you can become infected with helminths.

When did you learn about the benefits of lard?

Myth six: old lard is more beneficial than young lard

Harm of lard

Is lard good or bad?

Myth one: lard does not contain beneficial vitamins

Myth two: eating lard in the morning is undesirable

Myth three: lard is not healthy because it contains a lot of cholesterol.

Myth four: lard contains a minimum of carbohydrates, so it does not provide the body with energy.

Myth five: any lard is beneficial

Is salted lard healthy? Is lard healthy?

Salce: composition

Quality or quantity

Properties of lard

Firstly, do not forget about the nutritional value of pork fat. A small piece is enough to fill you up, which means that lard is an excellent product for a quick snack. Combined with garlic useful features double thanks to high content carbohydrates in the first and macro- and microelements in the second, plus the general possession of selenium. Gourmets recommend improving the taste of lard with garlic and rye bread. We have already found out above whether lard is healthy. But together with the garlic positive qualities double.

Secondly, salce has many medicinal and healing properties, which is surprising for seemingly simple product. Nature has concentrated in it all the substances so necessary to recharge human body.

Interesting fact: creams and potions for facial skin are developed based on lard. The miraculous effect is due to the thoughtful concept of joint properties natural fat And essential oils and extracts.

Of course, lard - unique product. And there are a lot of contradictions in it. Is lard healthy? Undoubtedly. But only, however, lard, and not intramuscular fat, which includes bacon or lard with skin and meat. And bacon is the favorite ingredient in scrambled eggs among the British, therefore, all the qualities of true lard are not known to them or are not appreciated.

Types of lard preparation

Meat product

Harm

Storage methods

Pork lard is thick layer subcutaneous fat, where various biologically accumulated and stored active substances, fat soluble vitamins, antioxidants. The composition of this product largely determines the beneficial properties of lard; it contains vitamins A, E, D, F, trace elements (selenium), fatty acids (saturated and unsaturated). The most valuable among the acids contained in lard is arachidonic acid, a polyunsaturated fatty acid with a whole range of useful actions, it improves the functioning of the brain, heart muscle, affects the functioning of the kidneys and improves the composition of the blood, removing excess cholesterol plaques. Therefore, following the precept of Hippocrates, who argued that the opposite is cured by the opposite, with elevated level cholesterol levels, you should eat a small slice of lard every day - normalization of cholesterol deposits is guaranteed. Significantly increases beneficial properties of lard when consumed with garlic (also a known cholesterol fighter).

Also, lard is a source of such valuable and irreplaceable fatty acids such as: palmitic, oleic, linoleic, linolenic, stearic. High concentration These components enhance the biological activity of lard five times compared to butter. Lecithin contained in lard has a beneficial effect on blood vessels and cell membranes, strengthens them, and makes them more elastic.

To get the maximum benefit from eating lard, you must remember that moderate consumption of lard is beneficial; the harm of lard lies in excessive consumption of this product. Fats are necessary for the body, but their share in the diet is quite small, daily norm an adult can be considered 9-12 g of lard, the maximum weekly portion is 100 g, then the lard will only benefit, there will be no harm.

In order for lard to show its beneficial properties, you need to use it correctly. Give preference to salted or pickled lard, smoked, fried or It’s better not to get carried away with boiled food; many bioactive substances disintegrate and are of no benefit.

The best time to consume lard is in the morning; in addition to useful substances, the body will receive a powerful energy boost. After all calorie content of lard quite high - 770 cal per 100 g. A morning slice of lard will also benefit those who suffer from work disorders digestive tract. Fat enhances the flow of bile, which accumulates in the body overnight, thereby helping to cleanse the body.

Let us also remind you that the beneficial properties of lard are noticeable if you use a natural, environmentally friendly product. Choose pure lard, soft and beautiful in appearance, without any veins, connective fibers, etc., grown on natural natural food, without hormonal additives, pesticides, toxins (although the seller is unlikely to admit where the pig was raised and what it was fed). Store lard in the refrigerator and do not consume stale products; yellowed lard is harmful to the body; many beneficial substances have oxidized and lost their properties.

Lard: harmful or beneficial?

For centuries, neither the Russians, nor the Poles, nor the Anglo-Saxons could do without lard, and many people still associate the inhabitants of Ukraine exclusively with this product.

They ate it with bread, used it to snack on alcohol, and fried and stewed it. To dream about lard was considered a good omen: to wealth and health. In general, lard did not take root only in hot eastern countries, and even then only due to rapid spoilage. However, the modern fashion for thin young ladies has elevated low-calorie diets to a cult, and any fat, especially animal fat, has been placed on the “forbidden” list. Lard disappeared from our tables and began to acquire monstrous legends. Today we will look at the myths about the dangers of lard and find out how true they are.

Myth 1: “Lard makes you fat!”

They get better not from fat, but from its quantity! (You can get fat from the healthiest oatmeal, if you eat it in bags). If you lead a normally sedentary or so lifestyle, you should have 10-30 grams of lard per day. If you are already obese and are prescribed low calorie diet– no more than 10 g per day.

Distinguish “true” lard - subcutaneous fat, directly with the skin - from similar products. Bacon, neck, etc. are not subcutaneous, but intramuscular fat. Moreover, together with protein, that is, meat, such a mixture is no longer so good. The healthiest lard is simply salted, with garlic or pepper. It’s good and smoked, but only “at home”, with smoke. At meat processing plants, lard, brisket and other pork delicacies are smoked in liquid, and this is not comme il faut; the properties of the product do not change for the better.

Myth 2: “Lard is a heavy food”

Not really. U healthy person With normal stomach real lard is very well absorbed and does not overload the liver. In general, the most valuable fats for us are those that melt at our body temperature, i.e. about 37.0. They are digested and absorbed more completely and faster than all others. Their list is headed by lard.

But, of course, lard, like any fat, requires bile and lipases (special substances in the stomach and intestines) for its digestion. Therefore, if there are disturbances in the production of bile and saponification of fats, doctors do not recommend eating it.

Myth 3: “Lard is all fat”

And great! Because it is an excellent structure - subcutaneous fat, in which cells and biologically active substances are preserved.

For example, the most valuable of fatty acids is polyunsaturated arachidonic acid. It is found very rarely; it is not found in vegetable oils at all. There is no way to live without her. Arachidonic acid is part of all cell membranes and is needed by the heart muscle. In addition, hormones, immune reactions and cholesterol metabolism cannot function without it.

There are also other essential fatty acids (they are called vitamin F) - linoleic, linolenic, palmitic, oleic. In terms of their content, by the way, lard is close to vegetable oils. Don't forget about fat-soluble vitamins A (up to 1.5 mg per 100 g), D, E, as well as carotene. As a result, the biological activity of lard is 5 times higher than that of oil. So in winter, “pork product” is just what you need to maintain vitality and immunity.

Myth 4: “That terrible cholesterol”

Yes, it is present here, but even less than in cow butter. And there is nothing wrong with it. Do you think it will immediately begin to be deposited on the walls of the arteries and atherosclerosis will begin? Nothing of the kind! Doctors have long established that the amount of cholesterol in the blood and tissues depends little on how much you eat. This substance is perfectly synthesized even if you don’t eat it at all. Therefore, cholesterol metabolism is much more important: what the body receives, how much it makes and how it uses it.

By the way, arachidonic, linoleic and linoleic fatty acids “clean” blood vessels from deposits. So a small piece of lard with vitamin F is only beneficial in preventing atherosclerosis. And the cholesterol present in it will go, for example, to create immune cells(lymphocytes and macrophages), saving the body from viruses and other pathogenic enemies. Even intelligence is nowhere without cholesterol - there is more than 2% of it in the brain.

Myth 5: “Healthy fat is only vegetable fat”

Fat should account for approximately 30% of your daily calories. (Please note: do not eat 30% fat, but get 30% of all energy from it.) Simply put - 60-80 g per day. And among them only a third - vegetable fats. We need 10% polyunsaturated fatty acids, 30% saturated, and as much as 60% monounsaturated. This ratio of acids is found in: yes, lard, as well as peanut and olive oils.

Myth 6: “Fried lard is harmful”

Yes, when frying, lard loses some of its beneficial properties and acquires toxins and carcinogens. But also vegetable oils They behave no better. As soon as you heat them for a short time, they suddenly stop being absorbed. But heated lard, on the contrary, is absorbed better than cold or hot-fried lard. So the solution is simple: do not fry the lard until it turns into cracklings, but heat it over low heat.

Myth 7: “With bread? no way!”

Paradox: lard with bread is just what the doctor ordered! An amazing natural combination in which both products are perfectly absorbed. Of course, we do not mean donut buns, but grain bread, made from wholemeal flour or with the addition of bran. Of course, this is for healthy people who do not suffer from obesity and digestive problems.

When losing weight, don’t forget about lard: it is an excellent source of energy. Diet option– eat lard with vegetables, for example, cabbage. You can have a bite, or you can make a hodgepodge with it, just don’t overcook it.

But it’s really not worth putting gastronomic joys like bacon on bread. In general, when losing weight, they are allowed in microscopic quantities - about 5 g. But this is quite enough to add flavor to, for example, the duty stewed cabbage, carrots or beets.

Myth 8: “It’s better with vodka”

This is the honest truth - lard is a wonderful companion to alcohol. Mainly because it doesn't allow you to get drunk quickly. Fatty lard envelops the stomach and does not allow the high-grade drink to be immediately absorbed there. Of course, alcohol will still be absorbed, but later, in the intestines, and gradually.

Alcohol, for its part, helps to quickly digest fat and break it down into components. By the way, it is absolutely not necessary to use lard with vodka, that is, with vodka! It tastes much better with a glass of dry red wine.

This is interesting

“The more natural the fat, the better!” Salted lard perfectly meets this requirement of modern dietetics.

If the lard is soft, oily, and spreads out, it means that the pig was overfed with corn. If the lard is hard, it means the pig sat hungry for a long time. And the most delicious and dense lard is obtained if the animal ate “pig-like” - acorns.

The most useful lard is 2.5 cm under the skin.

A piece of lard is a wonderful “snack” in working hours. It is well absorbed, does not overload the liver and provides as much as 9 kcal of energy per 1 g of product. This is much healthier than even the most expensive sausage, bun or pies.

Lard is a favorite product of the Slavs. And not only them. It would seem, what is so attractive about it? All fat, cholesterol... Is lard healthy at all? Is it tasty? Meanwhile, this fatty product is an ingredient in many dishes that decorate the table in many countries from time immemorial. Lard is especially popular in Ukraine. And it is even the national symbol of the country. This fat has transformed from a meat element into a separate product with a large number hidden possibilities. We will tell you in this article whether lard is healthy for humans.

Salce: composition

If mainly consuming fats is harmful to the body, then the question of whether lard is healthy naturally suggests a negative answer. But it turns out that the amazing human body is configured to produce less cholesterol in the blood if fat consumption exceeds the norm. The brain itself regulates and controls the distribution of substances throughout the body, and if it is not able to cope with some types of fats, then in the case of pork fat the situation is somewhat different. It is absorbed 100%. Monounsaturated oleic acid protects the cell walls of the liver and kidneys from lipid oxidation, and also prevents the development of atherosclerosis. Fatty acids in lard help remove harmful toxins from the human body and strengthen the thin tissue of cells in organs such as the liver, heart, and kidneys. The composition of lard is as follows:

1. Arachidonic acid is a fatty acid with four double bonds in the molecular dimension. Replenishes the body's synthesis of prostaglandins in the brain and liver. It is especially useful for the liver, participating in the structure of cells.
2. Fat-soluble vitamins D, F, A, E.
3. Antioxidants.
4. Complex of microelements.
5. Other valuable acids.

Quality or quantity

With all the listed advantages of the product, only moderate consumption of lard brings benefits, and irrational consumption brings excess fat deposits. Is lard healthy? This topic has been debated for a long time. And modern dietetics eliminates all fats from a healthy person’s menu, with the exception of natural fat, which includes lard, a natural producer of hormones that increase testosterone levels in the blood. The presence of selenium in pork fat makes the product very valuable in the current environmentally unstable conditions. Selenium is a chemical fragment of group 16 in the periodic table; its stable allotropic form is necessary for the human body.

Lard is a patient “cleaner” of the liver, plays a big role in removing carcinogens, and by eating pork fat, the risk of cancer is significantly reduced. Based only on these facts, we can conclude whether lard is healthy. After all, the arachidonic acid contained in this product very successfully activates cellular activity in the body.

Properties of lard

Firstly, do not forget about the nutritional value of pork fat. A small piece is enough to fill you up, which means that lard is an excellent product for a quick snack. In combination with garlic, its beneficial properties are doubled due to the high content of carbohydrates in the former and macro- and microelements in the latter, plus the general presence of selenium. Gourmets recommend improving the taste of lard with garlic and rye bread. We have already found out above whether lard is healthy. But together with garlic, its positive qualities double.

Secondly, salce has many medicinal and healing properties, which is surprising for a seemingly simple product. Nature has concentrated in it all the substances so necessary to nourish the human body.

Interesting fact: creams and potions for facial skin are developed based on lard. The miraculous effect is due to a thoughtful concept of the combined properties of natural fat and essential oils and extracts.

Of course, lard is a unique product. And there are a lot of contradictions in it. Is lard healthy? Undoubtedly. But only, however, lard, and not intramuscular fat, which includes bacon or lard with skin and meat. And bacon is the favorite ingredient for scrambled eggs among the British, therefore, all the qualities of true lard are not known to them or are not appreciated.

Types of lard preparation

Lard is salted and smoked to extend shelf life and give it a special taste. But is salted lard healthy in comparison with smoked and natural lard? When properly salted, it does not lose its qualities, but smoked meat is soaked in a special marinade when it is cooked, which completely deprives it of its beneficial substances.

Meat product

Tallow is animal fat produced under the skin in abdominal cavity. The triglycerides and fatty acid residues contained in it together form a nutritional reserve that helps the overall functionality of the animal's body. IN in kind It is useful only in small quantities; salted lard usually contains a lot of salt, which prevents the removal of fluid from the body. Salt, as they say, is white death. And don't forget about it. So, is salted lard healthy? It’s not an easy question.

Harm

Eating too much fat accumulates fat deposits in the skin folds person. Let's try to figure out whether lard is healthy. The body forms a similar nutritional reserve. Lard should not be consumed on an empty stomach; increased fat content of the product will create an imbalance in the pancreas. It is strictly contraindicated to eat fat for people who have problems with the gallbladder.

Ukrainians fry lard with skin and feast on cracklings, this is very delicious dish. However, after such treatment it loses all its wonderful properties, turning into a clot of cholesterol that the human body cannot cope with. There is no question here as to whether lard is good for the body. But in combination with alcoholic drinks it is very useful because it neutralizes toxins and carcinogens in the stomach and liver. Thinly sliced ​​lard for a snack is quickly digested, preventing it from being absorbed into the walls of organs harmful substances, a person becomes intoxicated more slowly.

Is lard good for women? It has been proven that there is much less organic compound in lard, which bears the frightening name of “cholesterol”, than, for example, in butter. Therefore, the health benefits of lard greatly outweigh the disadvantages.

Storage methods

Lard is known for its ability to be stored for a long time, however, like any other product, it is subject to the influence of time. Storage conditions for the product include cold and dark places. If you need to stock up on the product for future use, salting lard will help. It's being done as follows: Salsa is salted and rubbed with pepper, wrapped in paper and frozen. In this way, lard can be stored for a whole year without losing taste qualities and freshness.

Also, lard cuts are preserved and pickled. Preservation is similar to salting, only the fat with skin is cut into thin plates and, after salting, rolled into jars. It is not recommended to store it for more than two years to avoid spoilage. Smoking is a very ancient and labor-intensive way to preserve lard in unfavorable conditions. It is marinated in appropriate marinades and smoked in smoke from a fire. For smoking, you need to use only stonewood wood.

Let's sum it up

Is it useful? boiled lard? The answer is yes. The properties are not lost during cooking, but the taste, naturally, is not for everyone. Is salted lard healthy? Probably 50/50. However, the question itself is not entirely correct. Any natural product will not cause any harm to our body. If only you use it correctly and in moderation. Therefore, you need to ask not whether lard is healthy. Salted or boiled, it doesn’t matter. And about how much you can eat so that the body can receive the entire range of nutrients that are contained in this product.

Note:

• types of lard also depend on the breed of pigs; the best are obtained from selected breeds;
• if the fat is less than 4 cm wide longitudinally, then the pig was young; thick, hard and yellow fat indicates the pig’s old age;
• the quality of lard depends entirely on what the pigs were fed: it’s like milk from a cow becomes sour from the bad grass they ate;
• lard from a sow is much tastier and smells better than from a wild boar;
• hybrid breeds of pigs produce 80% fat;
• helps with burns, medicinal properties lards are unique and versatile;
• used as a compress;
• for chronic and acute pneumonia, for toothache;
• used for diseases of the upper respiratory tract.

Women who watch their figure have always counted fat forbidden product. Well, of course, it’s fatty, it has so many calories. And the biggest enemy is cholesterol! However, in lately this food product began to be rehabilitated, as, indeed, some others have already been rehabilitated: eggs, potatoes, etc.

Where is the birthplace of lard?

Most people, when they hear the word “lard,” immediately think of Ukraine, borscht, vodka, pampushki and other delicacies, including “lard in chocolate.” But let's not rush! It turns out that Ukraine is not at all the leader in the consumption of this product. In fact, it is eaten most often in Germany, Denmark and even... in France. And Ukraine occupies only 14th place on this list. What a paradox!

Researchers believe that the birthplace of this product is Ancient Rome. In the third millennium BC, it was given to slaves so that they could do hard physical work.

It was also mentioned in ancient Armenian manuscripts of the 7th century. And historians studying the Middle Ages wrote that at that time Russia produced a lot of lard and exported it abroad, as they would say now, for export. The most delicious varieties of lard were produced in the central regions, which are now called the “golden ring of Russia”.

Why is it useful?

First of all, this product is a powerful source of energy. After him, no physical work not scary. One more thing useful property- it stimulates the activity of the gallbladder and pancreas. And they, as you know, participate in digestive process and facilitate the digestion of food.

In Ukraine, as well as in Eastern Europe rendered lard, called lard, is common. It is spread on sandwiches, eaten with porridge, potatoes, etc. Some housewives add onions, apples, and other additives.

Ukrainian housewives fry the beloved brushwood cookie in lard. In this case, it turns out more tender and crunchy.

Debunking myths

There is an opinion that cellulite appears from fat. This erroneous opinion. If you eat it in moderation, no cellulite will appear.

There is also an opinion that frying in lard is harmful. This is also not true. When you fry foods in lard, the cooking time is reduced, and a golden brown crust forms faster than if you fry them in vegetable or butter. Time reduction heat treatment benefits food; more nutrients remain in it.

One more thing important property This product: it never contains helminths.

Contraindications

There are contraindications for eating lard. It is not recommended for people with diseases of the liver, gall bladder, or pancreas. And, of course, it is not recommended for people suffering overweight, as it is a high-calorie product.

For many Slavic peoples, lard has been the main dish for all occasions for several thousand years. Our grandparents did not even discuss its benefits before, since not a single feast could do without this product. Salted lard men often went fishing, hunting, and simply to work, where a lot of energy was required and there was no time for a lunch break.

Harm of this product It was not even considered before, and only in the last few years have nutritionists vying with each other to talk about cholesterol and the high calorie content of lard. So what exactly are the health benefits and harms of this product?

Composition of lard

Lard is subcutaneous animal fat that causes genuine disgust in one half of people, and in the other half profuse salivation. Contrary to popular belief, pork fat is a source of a huge amount of vitamins, minerals, nutrients and unsaturated acids.

Pork lard, unlike many other products, is completely absorbed by the body. In many popular diets, it is listed as essential fat for the body. The benefit of lard is that with proper diet fat people manages to get rid of extra pounds, and the thin ones gain the missing ones.
The benefits of this product have also been noted by cosmetologists who actively use it to heal and rejuvenate the skin, effectively nourish it and protect it from extreme cold, wind or sun. To do this, it is not necessary to buy expensive products; it is enough to lubricate problematic and open areas with a small piece of lard.
In order for lard to be more beneficial, you should not eat it fried.
Do not think that the combination of lard and meat (smoked meat, neck and bacon) brings the same effect as lard in its pure form.
It is best to use salted bacon with finely chopped garlic, since in this form, the harm of lard to the body is reduced to a minimum. This is especially true for those who are afraid of rising cholesterol levels.
No matter in what form you consume lard, no matter how you mix it with other products, you should never forget about a clear dosage (no more than 40 grams per day), and then it will bring much more benefit to the body than harm.

Video about the benefits and harms of lard: