Lard. The benefits and harms of pork lard. Salted pork lard

Is lard good or bad?
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.

Fat 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. - 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.
Lard is a heavy food
Not certainly in that way. In a 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.
Lard is all fat
And great! Because this is an excellent structure - subcutaneous fat, in which cells and biologically active substances are preserved.
For example, the most valuable of fatty acids- 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. By their content, by the way, lard is close to vegetable oils. Don't forget about fat soluble vitamins A (there is up to 1.5 mg per 100 g), D, E, as well as carotene. Eventually biological activity lard is 5 times higher than that of butter. So in winter, “pork product” is just what is needed to maintain vitality and immunity.
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 like this! 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.
Healthy 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.
Fried lard is harmful
Yes, when frying, lard loses some of its beneficial properties and acquires toxins and carcinogens. But vegetable oils 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.
With bread? In no case!
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.
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.
Salted pork lard
"How more natural 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” work time. 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.

In this article you will learn the benefits of lard. How much should you eat to avoid gaining weight?

Everyone famous product- lard now often causes controversy about the benefits and harm to the human body. Some people think that it should not be eaten because it is too high in calories. Others, on the contrary, argue that only lard contains components that a person simply needs for normal physiological existence. Let's take a closer look at how this product affects the body.

Pork lard: composition, benefits and harm to the body and health of men and women, vitamins, contraindications. What acid does lard contain?

Even in ancient times, the Slavs began to use lard as a snack when nomads raided Rus'. After all, a properly prepared product could be stored for more than one day, even without refrigeration. In addition, lard and black bread saved people from hunger and filled the body with the necessary kilocalories, which gave them strength for hard physical labor.

Salted or marinated pork product is considered the most useful. It stores:

• vitamins: A, E, D
• carotene
• arachidonic acid (needed for the functioning of the heart, kidneys, brain)

If you eat lard with garlic and pepper, it can save you from harmful effects cholesterol.

IMPORTANT: The product also contains linolenic, oleic, palmitic, linoleic, stearic acid. Thanks to them, immunity increases and the elasticity of the walls of blood vessels improves.

• With moderate consumption (100 g per week) of this product, your immunity will improve.
• If you drink alcohol while eating lard, then you do not face the risk of rapid intoxication.
• A morning portion (10 g) of lard helps improve the functioning of the gastrointestinal tract.
• Men need a daily portion of lard, because such food supplies the necessary selenium to improve potency.
• Salo blocks the development of cancer. Removes harmful toxins.

Harm of lard:

• If you use it daily large quantities and lead a sedentary lifestyle, problems with excess weight will arise.
• Excessive consumption of delicacies will lead to the occurrence of heart pathologies. There is a risk of developing strokes and heart attacks.
• You should not eat lard, which can be stored for a long time and has yellow. There will be no benefit from this.

Pork lard: benefits and harm to the liver

Of course, consuming this food in large quantities will lead to problems with the functioning of the liver and gall bladder. Especially if you consume lard at night. All internal organs will be burdened with processing a high-calorie product. As a result, failure and aggravation may occur. The person will feel weak, nausea, vomiting and other unpleasant consequences are possible.

However, if you do not overeat, lard can prevent the occurrence of gallstones. At normal operation gall and liver the following will happen:

• Bile will be released, which will cause the ducts of the organ to dilate.
• As a result, the fluid produced by the hepatocytes of the liver itself will come out without even leaving a sediment behind.

Lard during pregnancy: benefits and harms

Lard is not contraindicated for pregnant mothers, but only if the woman does not abuse it. In addition, it is not advisable for expectant mothers to eat smoked or fried delicacies; there is nothing beneficial for the body of the unborn child. However, as for the body of a pregnant woman. Stabilizers and preservatives are used to prepare this type of product.

So, if expectant mothers consume the product, then only with good characteristics and in salted form. Do not eat pink lard under any circumstances - this is a bad indicator of quality.

Is it possible to eat lard while breastfeeding?

According to doctors' recommendations, lard is not included in the list of permitted foods for nursing women. This product contains components that are poorly absorbed by the human body. On the other hand, there are vitamins, minerals, useful acids that people need.

Therefore, we can conclude: nursing mothers are allowed to eat lard, but not constantly and in small quantities. Only periodically, when you really want it.

Lard skin - can you eat it: benefits and harms

How many people, so many opinions. Some argue that if you eat the skin, you can get appendicitis. Due to the fact that bristle roots remain in the untreated product. However, the skin has many positive characteristics, in particular:

• it contains all B vitamins
• There are also vitamins: PP, H, E
• contains minerals: potassium, phosphorus, magnesium, sodium, calcium, sulfur, iron
• calorie content of the product 216 Kcal per 100 g

IMPORTANT: If you cook the pork skin correctly, more precisely: singe it without chemical substances, scald with boiling water, then such a product will not harm the body.

Which lard is healthier: salted or boiled?

All of the above are preserved in salted lard useful material. And when cooking the product, part of it is biologically active substances is destroyed, therefore vitamins, acids, and minerals in their original composition will not enter the body.

Is smoked lard healthy?

The beneficial properties of smoked lard are reduced significantly compared to salted lard. With any even light heat treatment, some components lose their strength. Although this is not so critical if the lard is processed at home. And in cases where it was smoked without liquid smoke and other chemical auxiliary additives that cause severe harm the human body as a whole.

Lard, raw, fresh lard: benefits and harm. Application in medicine

Raw lard is often used to treat various pathologies:

1. In the form of ointments. Just grind it and add honey. This composition treats inflammation of the joints.
2. Like a compress. Again, you need to grind 125 g of the product, add 30 g of salt. Next, apply to sore spot, wrap in cling film, wrap in a warm scarf.
3. As a compress for heel spurs. Mix the crushed suet with egg vinegar essence(95 ml). Let stand for 14 hours in a dark place. Apply compresses at night to sore areas.

Fried lard and cracklings: harm and benefit

There is nothing to say about the benefits of fried, fatty foods. Including lard. And yet, if we compare the amount of carcinogens released when frying foods in regular vegetable oil and in lard. In the second case, there are five times less of them. Therefore, if you want to fry potatoes, use lard as fat. In addition, in winter it will be an excellent source of replenishing kilocalories in the case when your work involves a lot of consumption. physical strength, and you have to long time be in the cold.

After the information provided, you will decide for yourself whether it is healthy to eat lard or not. The only thing you need to take into account is that this product is contraindicated for people with liver diseases, gallbladder and impaired cholesterol metabolism.

Salo: benefits and harms when losing weight

Hi all! Let's talk about the benefits and harms of salted pork lard, which Ukrainians love. In almost every program about health, we heard from doctors and many specialists that lard is harmful, it is better to eat fats plant origin. And this article turns everything on its head. It's about the benefits of lard and the dangers of sunflower oil!

1.About the dangers of oil

It turned out that herbal product when heated, it releases a large proportion of harmful compounds. This applies not only to sunflower oil, but also to other vegetable oils, except coconut.

Coconut oil from Thailand

Scientists have found that they contain substances causing inflammation, stomach ulcers, high blood pressure, heart disease, cancerous tumors, dementia, render Negative influence on the fetus during pregnancy. In addition, lipid oxidation products can accumulate in the body, then, through certain time may have a negative impact on human health.

Researchers from De Montfort University conducted observations for 20 years and came to the following conclusion: fish fried in sunflower or corn oil contains approximately 200 times more harmful components than recommended by global safety standards. So what do doctors advise us?

• First, avoid fried foods.
• Secondly, fry in lard or butter.

And more recently, experts advised giving preference only to vegetable fats.

2. The benefits and harms of salted pork lard

Now experts have explained that when heated, the same chemical transformations occur with all oils. Polina saturated fats, which are contained even in the olive product, emit much more toxic components than fats, known as monounsaturated fats. As a result, the latter are considered the safest. But most people cannot be persuaded to give up fried food, then for frying it is better to take Coconut oil or pig fat.

Pork cracklings

Pork lard contains carotene, vitamins A, D, E. It contains arachidonic acid, necessary for a person to improve performance.

And now, according to tradition, a video about the benefits of lard:

In this article, I told you about the benefits and harms of salted pork lard and the dangers of vegetable oil for frying foods. How did you like the article? If yes, then be sure to share it on in social networks, subscribe to blog updates and wait for the continuation.

Sizzling, rosy, crispy... All this is about hot cracklings, only from the amazing aroma and golden crust of which your mouth is already watering. And with dumplings or boiled potatoes with onions and dill, this treat turns into a real delicacy

Cracklings are small and fairly heavily fried slices of lard or fatty meat(mostly bacon). This appetizer, along with fluffy dumplings and thick borscht, has become a culinary “attraction” of Ukraine. We eat hot, aromatic cracklings with a piece of black rye bread, added to various dressings and salads, as well as various firsts and second courses. But it turns out that this seemingly exotic product for Europeans does not actually cause the least bit of amazement among foreigners. In addition to the fact that cracklings are quite widespread in the cuisine of our fraternal peoples, Russian and Belarusian, this delicious appetizer is well known to many Europeans and even Americans. Moreover, many countries of the Old Continent have long developed their own traditions of preparing this dish. For example, in the Czech Republic, cracklings are fried with cumin (and served mainly with dumplings), in Germany and Austria - with apples and onions, and in a number of other countries - with turmeric. In France, hot golden cracklings are called “grattons”, and in the UK they are baked not in a frying pan, as in most countries, but in the oven, and this dish is called “Pork Scratchings”. By the way, in London pubs such cracklings are successfully sold among beer lovers as a filling and delicious snack to an amber intoxicating drink. It is interesting that conservative Jews also adore this product: however, for religious reasons, they prepare cracklings not from pork lard, but from goose lard.

This fried treat is not neglected even overseas. In particular, the famous Hollywood star, beauty Cameron Diaz, admitted that her favorite snack is pork rinds. In addition, fried lard is a classic ingredient in many Southern recipes, where it is used to make dishes such as cracklins and fried fatback.

It’s not at all difficult to prepare real Ukrainian crispy cracklings: you just need to properly fry slices of lard, preferably from the inside. It is believed that it was in this way that humanity first discovered this magical snack, that is, they tasted what was left after frying the lard. But let's get back to cooking. Pieces of lard need to be simmered first over low heat, and then over higher heat. Liquid fat as it forms, you need to drain it (this is the future snow-white lard), and continue to fry the remaining solid pieces until they are covered with golden “clothes”. The finished greaves can be put on a separate plate (if you plan to use them in the near future) or placed in a jar and filled with hot fat (this is an excellent traditional semi-finished product that will be suitable for any fillings in the future). The practicality of this snack is not only that it is quick and easy to prepare, but also that it can be stored in the refrigerator for months.

In many countries, cracklings are used to season fried or stewed potatoes, omelettes, various soups (in particular solyanka and borscht), porridge from cereal crops, vegetable stew. In Ukraine, one of the main “purposes” of cracklings is to highlight the taste of dumplings, so crispy slices of lard are often added directly to the dough.

Composition and beneficial features crackling

Unfortunately, this product is very tasty and not at all nutritious. No matter how much scientists try to rehabilitate lard before the people, saying that it contains healthy proteins, as well as mono- and polyunsaturated fats, which do not have a beneficial effect on cardiovascular activity, but greaves are already a fried product, which means they have been lost during heat treatment the above-mentioned valuable components of lard.

Contraindications

Firstly, this snack is quite high in calories, so those who dream of slim waist. Secondly, this product during the frying process, it acquires dangerous carcinogens and toxins, the entry of which into the body can lead to exacerbation of gastritis, cholecystitis, colitis or peptic ulcers, and also contribute to the development of cancer problems.

Pork skin is a delicious delicacy. Chefs around the world often choose this product for cooking various recipes. Pork skin can be stewed, fried, salted, and it tastes no worse than meat. It is used to make jellied meats, cutlets, and is even used as a base for chips.

General information

Benefit pork skins undeniable. This product contains all vitamins, which are required for human body, while he has no carcinogens, and also can never be radioactive.

Eating lard in reasonable quantities is a good preventive measure against viral diseases, especially in winter.

Pork rinds have been used since ancient times, when animal fats were the only source of oil needed for cooking. But over time, vegetable fats have become much more accessible, unlike natural animal fats.

Benefit

Pork skin contains high content fat and sodium. Therefore, the use of this product is recommended for patients with Atkinson's syndrome. It also brings many more benefits:

• The product contains selenium, which is required for the normal functioning of people, while it is well absorbed by the body and is in optimal form. Almost 75% of people have acute shortage of this substance, especially in people who smoke, pregnant women, and professional athletes. Since garlic is often added during the preparation of skins, selenium is obtained in double volume, since the latter also contains this substance. No matter how much the consumption of pork skins frightens obese patients, this product should not be excluded from the daily menu. It is useful for anemia and is used to prevent epilepsy and senile insanity.
• Lard is often used in recipes traditional medicine . When used externally, this product is often much more effective, unlike most ointments that are produced by the pharmaceutical industry. For example, a small piece of lard helps remove toothache, it just needs to be applied to the aching tooth on 30 minutes.
• Can help during joint dysfunction pork fat mixed with salt. A warm compress from this mixture will reduce painful sensations, will speed up treatment.
• Pork skins are used for removing warts. To do this, you need to melt 2 parts of lard and add some finely chopped garlic. The composition should be applied to the affected area, tightly secured with a bandage.
• Use in cosmetology. This is a natural cosmetic composition that effectively supplies skin covering useful microelements that promote rejuvenation. Since ancient times, in order to relieve the skin from chapping, pieces of lard were smeared on exposed areas of the body.
• Many women use pork skins as sun cream.

Harm

But, like every product, lard can cause harm to health:

• Sodium. A product enriched with this substance can negatively affect the functioning of the cardiovascular system, increasing blood pressure. Many manufacturers also degrade the quality of lard using various flavor enhancers, which generally affects human health. As a rule, people consume 2.5 mg of sodium daily, while patients with heart pathologies are allowed to take no more than 1.5 mg of this substance. 35 g of pork skin contains about 500 mg of sodium, which is 23-35% higher than the permissible limit.
• Cholesterol. Lard contains unhealthy cholesterol and saturated fat. During their mixing, lipoprotein increases. When cholesterol increases, they are blocked blood vessels, this can cause a stroke. 35g of pork rind contains more than 3.6g of saturated fat and 28mg of cholesterol.
• With frequent consumption of lard, you can get better quickly. A person’s daily menu does not consist only of pork skins, so the risk of consuming more fat than recommended increases, which can result in an increase in the volume of subcutaneous fat and cause obesity of internal organs.
• Product may be infected with worms, if safety rules were not followed during harvesting.
• Lard is prohibited for use by patients with pancreatitis and cholecystitis, as this may aggravate the disease.

Many gourmets like to eat the skin raw, only sprinkled with salt. But still, in many countries there are a large number of different recipes.

Lard is also successfully used as a main product. You can make everything tasty: appetizers, salads, and first courses:

1. The Thais first soak the lard and sprinkle it with salt, then the skins are stewed over low heat and placed in the oven until fully cooked. This is how it gets prepared delicious delicacy, called khaep mu. When serving, it is cut into small pieces. This dish is prepared both in elite restaurants and in fast food outlets on the street. Thais also use it to add an original taste to salads. For example, it is quite popular all over the world unusual salad, which is called som there.
2. In Mexico, pig skin is prepared by adding various spices (lime, chili).
3. The Spaniards add the product to both salads and soups.
4. In Canada, lard is consumed at the same time as fish, after being fried until crisp; in Quebec, the skin is an everyday food.
5. The Thais salt the skin well and eat it with tomatoes and chili peppers.
6. Cracklings is a dish that came from America. In this country, snacks can be bought in plastic bags. And it is done in the following way: Dry skins are fried until fully cooked in various spices with the addition of pork meat.