“People get fat not from lard, but from the amount of it”(folk wisdom).

« Lard with bread - just what the doctor ordered". True, you need black bread, grain bread, made from wholemeal flour or with bran.

Since then, when people learned to store meat, they discovered the value of lard. The peoples of Europe and those former Europeans who moved to other continents especially love lard and have been eating it salted, smoked, boiled and fried for centuries. At all times, lard occupied an honorable place in the menu of rural residents, especially when there were no refrigerators.

The consumption of lard by our non-Muslim peoples (Muslims prefer and know how to store sheep lard) especially increased in those centuries when Rus' was raided by nomads who stole livestock and people, but did not touch pigs (you can’t drive them far - their legs are short). Pork lard has always helped the villagers out - tasty, fast and convenient. Yes, and the feasts would not be complete without him. By the way, lard saves you from a hangover! Now even official medicine recognizes the benefits of lard for people of all ages. Unlike the fat of other animals.

Real lard is subcutaneous fat with skin. It is most useful when salted, with garlic or pepper. But the British and Americans eat intramuscular fat with bacon or cervix, and that’s why they get fat. The Germans eat boiled lard with potatoes, which also does not contribute to a slim figure.

Cells have been preserved in the subcutaneous fat of pigs and biologically active substances, which determines its usefulness. It contains a lot of vitamins A, D, E and carotene. Pork lard contains: important substance, How arachidonic acid , which refers to polyunsaturated fatty acids. This substance is found in heart tissue, brain, kidneys, it is necessary to improve their functioning. Pork lard has anti-cancer properties, removes toxins from the body, cleanses blood vessels from “bad” cholesterol (especially together with garlic).

It should be noted that arachidonic acid, necessary for the body person, contained only in pork fat and is not contained in vegetable oils. Judging by the composition of substances useful to humans, lard is necessary for maintaining immunity and general health. vitality, especially in the cold season. Only seal oil can compare with it; by the way, it is similar in composition. The biological activity of lard is approximately 5 times higher than that of butter or what we now sell under the guise of butter. Pork lard is also useful because it melts at a temperature human body and, as a result, is better absorbed by the body.

IN folk medicine it is used for many diseases: for pain in the joints, to improve their mobility in case of injuries, for weeping eczema, against toothache and mastitis, for the treatment heel spurs and from a hangover. By the way, the combination of lard with vegetables - great diet! A good combination is salted lard and vegetables seasoned with unrefined sunflower oil and (or) natural apple or grape vinegar.

In conclusion, I would like to note that a person needs to take 10% polyunsaturated, 30% saturated and 60% monounsaturated with food fatty acids. This content is found only in peanut and olive oil, and also... in pork lard! So those who love lard, eat to your health, but know when to stop!

Lard is obtained from animal fat deposited under the skin, near the kidneys, in the abdominal area. The product is considered a national treasure of Ukrainians, however, it is loved by both Russians and residents of other European countries. The vitamins in lard make it popular among a large percentage of the country's population.

Many people believe that due to the high calorie and fat content of the product obtained by salting, they can gain weight. In fact, if you eat a few small pieces of lard just before lunch, you can feel full pretty soon. Currently, there are several diets using fatty product as a staple in the diet.

Nutritional value

Lard is a fatty, high-calorie product. It contains about 900 Kcal, although many nutritionists say that it is still a dietary product. She has unique property– accelerates the start of the combustion process extra pounds, which is so important for people losing weight. The main nutrients in lard are:

• proteins – 1.4 g;
• fats – 92.8 g;
• ash – 0.1 g;
• water – 5.7 g;
• cholesterol – 95 mg;
• unsaturated fatty acids – 39.2 g.

As can be seen from the information provided, the product contains no carbohydrates at all. However, in addition to the nutrient components, it contains a sufficient amount of nutrients.

Vitamin and mineral composition

When wondering what vitamins are contained in large quantities in lard, a person receives information that these include nutritional components belonging to groups such as:

The benefits of salty product

Vitamins and minerals in pork fat they determine it positive impact on the human body. Diseases for which it must be included in the human diet are:

• joint pain;
• eczema;
• mastitis;
• toothaches that are regular;
• pain in the head area;
• leg “spurs”;
• weak immune system;
• hormonal imbalances;
• diseases of the cardiovascular system;
• pathological conditions of the kidneys and adrenal glands.

It is important not to exclude the use of medicines. If a person does not have any contraindications to consuming salted products, they cannot be removed from the diet, since the cholesterol they contain has an adverse effect on beneficial effect on the body. It is one of the components of tissues and membranes. In addition, constant consumption of lard protects the human body from the effects of free radicals, as well as harmful, toxic substances that enter it from the environment.

Contraindications for use

No matter how much vitamin substances in a pork product, there are certain contraindications to its use. In addition, you should not exceed daily norm, equal to 10-30 g of product per day. The rest of the meal eaten will be deposited in subcutaneous fatty tissues, contributing to a person’s weight gain.

It is not recommended to fry salted lard, even with meat streaks, as this will release carcinogens that are harmful to the human body. The main diseases for which doctors recommend removing such products from the diet include:

• liver diseases;
• disruption of the functioning of the bile ducts;
• gallbladder diseases;
• disturbance of cholesterol metabolism.

In any case, if available chronic pathology, requiring adherence to a certain diet, it is worth consulting with a nutritionist about the amount of fatty foods consumed.

How to choose the right product?

If you are planning to purchase a fresh, high-quality product, you should not go to the hypermarket. Only on the market can you buy real lard from the direct manufacturer. If a person cannot answer the banal question: “What did the pig eat before slaughter?”, it is advisable not to purchase products from him. When choosing lard, you should pay attention to such points as:

• gender of the animal - the male may have bacon unpleasant smell and have a specific taste;
• presence of a stamp of a veterinary laboratory, as well as a certificate issued by the veterinary service confirming the purity and quality of the product;
• the presence of a soft pink tint;
• pleasant smell;
• absence of animal bristles on the skin;
• achieving a thickness of the sebaceous layer of 5 cm;
• the presence of a small amount of meat layers that can interrupt the real greasy taste;
• softness of the fat layer.

When choosing products, it is important to pay attention to what part of the carcass the bacon is made from. So, for example, for simple pickling or smoking, it’s suitable fat layer from the sides and back. For baking ideal option the neck part will become, and the underbelly, which has a huge number of meat layers, is better to fry.

How to cook delicious lard?

There are several recipes for pickling the product yourself at home. They are quite simple to perform, will not take much time, but will allow you to enjoy natural products own production.

Classic recipe

Before salting, the salsa is cut into small pieces. Next, each of the pieces is rubbed with a mixture of spices and herbs, prepared in advance taking into account the taste preferences of the hostess. Then the bacon is rubbed with salt and placed in a bowl, which is greased with a mixture of salt and seasonings. Next, place it in the refrigerator, tightly covering it with a lid. After four days, the first sample is taken. If the salsa has a certain taste, it can be eaten; if not, you should leave it to “ripen” for some more time.

Simple recipe

Suitable for salting not only white bacon, but also that which contains meat streaks. A piece of lard is rubbed tightly with salt and placed in a container, covered with a lid, into the refrigerator. After a few days, you can check whether it has acquired the required taste or whether it still needs to brew.

The fastest recipe

An express recipe for salting bacon involves pre-cutting it into portioned slices. Next, salt is poured into a regular jar, seasonings are placed, and the chopped product is placed. Shake the container well to mix the ingredients inside. Next, the lard is placed in the room, in a dark place. After a day, you can take the first sample.

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 active substances accumulate and remain, 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).

Lard is also a source of such valuable and essential fatty acids 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, as the body will receive useful substances, 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 increases 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 most healthy lard– 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. In a healthy person with normal stomach real lard is very well digested 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 at all in vegetable oils. 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. In the end biological activity lard is 5 times higher than that of butter. 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 are 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 useful 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. Availability in pork fat Selenium 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 oncological diseases. 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 boiled lard healthy? 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 posed entirely correctly. 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 useful substances 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, it means the pig was young; thick, hard and yellow fat indicates the pig is old;
• the quality of the 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.

From the time people learned to store natural lard, we realized the value of the product. Almost all peoples of the world, including Europeans, love lard and eat it in any form. At all times, the product took first place in festive table, and characterized the people as kind and helpful people who are ready to feed their neighbors. This is especially true for rural and rural residents.

If we talk about real pork lard, then this is the subcutaneous fatty skin. People use it salted and smoked. But we shouldn’t exclude the opinion that you can gain a lot of weight from lard. Of course, the essence lies in the amount of food consumed, but nutritionists call the product harmful and do not recommend using it as a replacement for the main liquid food. known since ancient times, when people tried to take only light food into their bodies.

It is popularly believed that lard is a heavy food, which develops over time stomach diseases. If a person has contraindications to lard, or serious illnesses, such as stomach ulcers, gastritis, pancreatitis and others, it is best to stop using the product forever. It can contribute to increasing problems and cause a lot of trouble. Your body should receive light healthy food, and lard is a heavy and unhealthy food. You need to remember this.

You can also often hear that lard is one negative cholesterol. If lard is consumed in unlimited quantities and replaces regular food, problems with stool and intestines may develop. The harm of lard manifests itself in sharp deterioration state and normalization metabolic process. A person may experience intestinal pain, discomfort, and other side effects. You shouldn't risk your health. Fat is a destroyer of the body, and if there are problems, the condition can worsen several times.

Fans of this product need to know important scientific facts. If you cannot refuse to eat lard, then you should eat no more than 30 grams of it per day. No need to be exposed heat treatment product and consume it fried. This can cause significant harm to your body. During frying, harmful carcinogens are produced. This is why it is believed that All fried foods are bad for your health. If you healthy person, you can get various diseases, if you already have problems, then you risk significantly worsening your condition.

Currently, there are a number of significant diseases in which the use of lard is strictly prohibited, even in the smallest quantities. And no matter how much a person wants to try a piece of the product, this is strictly prohibited. What kind of diseases are these? Such problems include diseases of the stomach, intestines, gall bladder, as well as metabolic disorders.

Remember that lard is harmful to your health, and if you are a healthy person, then nutritionists advise consuming up to 30 grams of lard per day.