Lard....good article....

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I am repulsed by pork and beef lard, but I plan to include it in my prepping stash.

I've used lard to make soap, it can be combined with peanut butter to bait my Havahart traps, it can be used to treat and cure leather, it can be rendered into oil to use as lamp fuel, and it can be used to treat wood (preferably yew, but other woods will work) to make an archery bow.

I would even combine it with gasoline to make napalm for a molotov cocktail if things got that bad.

I plan to get it canned.
 
It is a good article. I found the easiest method of rendering is grinding it first then put in a big electric roaster set on warm. You do not have to add any water to it, so no worries of getting it to boil off. I would stir every 25 minutes till it started melting good, then just let it so it's thing. My second choice is in the oven at 250.. Grind first and again no need to add water but do need to stir every 15-20 minutes.
 
Here is a comparison between Rendered Lard, Suet (Beef Fat), Butter and Coconut Oil:

Lard 39% Saturated Fat 45% Monounsaturated Fat 11% Polyunsaturated Fat
Suet 52% Saturated Fat 32% Monounsaturated Fat 3% Polyunsaturated Fat 6% non-fat components
Butter 51% Saturated Fat 21% Monounsaturated Fat 3% Polyunsaturated Fat 19% non-fat components
Coconut Oil 86% Saturated Fat 6% Monounsaturated Fat 2% Polyunsaturated Fat

So Kevin, you need to get over your aversion to Lard :)

I have an aversion to beef fat. I just don't like the taste for one thing, and my teeth feel waxy after eating beef fat. I generally only get filet mignon at steak houses, and rarely buy hamburger meat. (I grind up venison mixed with olive oil for ground meat)

It is my firm believe that many of the "modern" health problems we have began back when the "health experts" started recommending cutting out lard and replacing it with hydrogenated vegetable shortening.
 
Here is a comparison between Rendered Lard, Suet (Beef Fat), Butter and Coconut Oil:

Lard 39% Saturated Fat 45% Monounsaturated Fat 11% Polyunsaturated Fat
Suet 52% Saturated Fat 32% Monounsaturated Fat 3% Polyunsaturated Fat 6% non-fat components
Butter 51% Saturated Fat 21% Monounsaturated Fat 3% Polyunsaturated Fat 19% non-fat components
Coconut Oil 86% Saturated Fat 6% Monounsaturated Fat 2% Polyunsaturated Fat

So Kevin, you need to get over your aversion to Lard :)

I have an aversion to beef fat. I just don't like the taste for one thing, and my teeth feel waxy after eating beef fat. I generally only get filet mignon at steak houses, and rarely buy hamburger meat. (I grind up venison mixed with olive oil for ground meat)

It is my firm believe that many of the "modern" health problems we have began back when the "health experts" started recommending cutting out lard and replacing it with hydrogenated vegetable shortening.
I believe in the dangers of hydrogenated vegetable shortening. We chemically change a healthy fat by tweaking the carbon rings and raising its melting point, and so on.

I just have a negative impression of lard that is more emotional than anything else.

I was a medic for many years, and I tended to equate morbid obesity with lard consumption, and it grosses me out.

I compare my mental situation to drug use. I realize opiates can be live saving, but I developed an irrational fear of opiates when I ran on filth-encrusted, vomit-covered junkies that were comatose in alleys with needles still sticking in their arms.

I got disgusted in a similar way when I run on a 350 pound blob of a human being who has a massive MI while shoveling lard-covered dumplings into his face.

I realize that my views are not entirely rational, but it's just one of my quirks.
 
https://www.weedemandreap.com/top-reasons-eating-lard/

This is a good article that explains the benefits of eating lard and also why and how Crisco got so popular verses lard. I totally agree with Doc about our health issues being from processed foods. In the article, it talks about Procter & Gamble big in cotton in the early 1900s and Crisco was a byproduct that they got out of the cotton seed oil & spent next to nothing to get it. Since cotton is not considered food, it was not regulated by the FDA on how much pesticides got sprayed on it. Wonder if that is still the case?
 
Kevin, the negative image of lard is one that has been pounded into our brains for over half a century. My great grandmother lived to 95 on a steady diet of food cooked with lard. It was in everything from vegetables to pies. My grandmother lived to 94 on a steady diet of food cooked with lard.

My mother on the other hand had a subscription to Prevention magazine and religiously followed all the latest health fads - we were basically on the "Atkins Diet" in the 1960s. I argued with her many times about the wisdom of the latest health fad. Both parents were active and exercised regularly, both "ideal weight", always ate "right" - neither one make it to 90.
 
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http://www.foodfacts.com/ci/nutriti...ing-Products/Armour-Lard-Shortening--oz/35152
This is a label of Armour Lard that you buy, which is totally different than the home rendered lard that Doc was posting about. Note that Armour Lard has Saturated fats and none of the healthy fats that actually help lower your cholesterol levels. It is also homogenized which creates more of the bad fats. So don't think you can buy lard at the store thinking it's good for you. . . . It's not. If it has been processed in anyway, you are defeating the purpose. If anyone knows a brand at stores that is not, please list it.
 
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Kevin, the negative image of lard is one that has been pounded into our brains for over half a century. My great grandmother lived to 95 on a steady diet of food cooked with lard. It was in everything from vegetables to pies. My grandmother lived to 94 on a steady diet of food cooked with lard.

My mother on the other hand had a subscription to Prevention magazine and religiously followed all the latest health fads - we were basically on the "Atkins Diet" in the 1960s. I argued with her many times about the wisdom of the latest health fad. Both parents were active and exercised regularly, both "ideal weight", always ate "right" - neither one make it to 90.
I don't disagree with you (not qualified, in any case).

I think most of it comes to genetics, with lifestyle supporting genetic predispositions.

I've always wondered if weight and diet should be tailored to the individual.

I would imagine that an Inuit native of the far north would be healthy at a body considered obese in a person from the equatorial regions, for example.

I've always thought that exercise was the magic ingredient for a long life.

When I exercise hard and consistantly, I can eat whatever I want whenever I want and stay looking athletic and healthy.

When I'm sedentary, I look at a potato and gain 10 lbs., and I also get depressed.

I am more sedentary than I like at the moment, so I joined a gym to work off the pounds.
 
http://www.foodfacts.com/ci/nutriti...ing-Products/Armour-Lard-Shortening--oz/35152
This is a label of Armour Lard that you buy, which is totally different than the home rendered lard that Doc was posting about. Note that Armour Lard has Saturated fats and none of the healthy fats that actually help lower your cholesterol levels. It is also homogenized which creates more of the bad fats. So don't think you can buy lard at the store thinking it's good for you. . . . It's not. If it has been processed in anyway, you are defeating the purpose. If anyone knows a brand at stores that is not, please list it.

Perhaps this will help....https://www.skillsyouneed.com/ps/fats-oils.html Can't find a brand name lard with low saturated fats.
 
That's because it's been processed to increase the shelf life.

The numbers in the article about Armor lard don't add up. Total fat 13 g, saturated fat 6, trans fat 0 g, monounsaturated fat 0 g, polyunsaturated fat 0 g, cholesterol 3 g.

It also says that the product is "Low in Saturated Fat per Serving" o_O

Must be "New Math." :rolleyes:
 
Avacado oil is the most stable of the "healthy oils." Extremely high smoke point and long shelf life. Almost as high as olive oil in monounsaturated fat.
Problem is finding it at an affordable price.

I think I will stick with the Sun Flower oil for now. I like easier to find, cheaper and once I get moved out to the boonies, pig will be on the menu, which also means lard in the pantry.
 
Avacado oil is the most stable of the "healthy oils." Extremely high smoke point and long shelf life. Almost as high as olive oil in monounsaturated fat.
Problem is finding it at an affordable price.
I actually like cold-pressed grape seed oil. It's great for salad dressing, and doing asian stir-fry in my beautiful, cast-iron wok.

My mother (a phenomenal cook/chef) introduced me to grape seed oil.
 

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