You may want to add lard to your diet.
The stuff no one in their right mind would touch a decade or two ago.
Heart-healthy meals contained as little fat as possible and only vegetable oils were worthy of consumption.
Well, traditional fats are making a comeback and our great-grandparents apparently knew how to eat well.
People like to claim that our ancestors had short lifespans.
But life expectancy averages were figured in with all mortalities- infant and childhood mortalities making up a large percentage, along with accidents and childbirth….they were all averaged together.
My own ancestors, averaging the past few generations, lived to about 80 years old. This includes those who smoked, drank, worked very hard physically, and those who didn’t.
Today’s life expectancy, with all of our attained knowledge and scientific breakthroughs is about 85 years.
Just a generation or two ago, real lard, bacon and eggs were consumed by the average family.
The difference was, it was real food, raised mostly without chemicals and with very little processing.
My mother taught me as a child that Crisco and other hydrogenated fats like margarine were not ‘real’ food.
She also had concerns about homogenized milk and my grandparents only purchased unhomogenized milk until they no longer could.
Shaking the milk jug to incorporate the cream that had risen to the top was just standard practice.
Still, throughout most of the 90’s, I bought margarine. Touted as a healtier option and cheaper to boot, it was in my fridge.
Fast forward to the late 90’s and I began to remember my mother’s teachings about real food versus processed.
I fed my family homemade food 90% of the time…but there were cake mixes and hydrogenated peanut butter gracing my pantry as well.
I know better now, and I also believe simple, real foods should be easy to make.
Take rendering your own lard.
Simplicity makes it doable. Health reasons make it desirable.
In my next post, I’ll walk you through the easy steps!
Did you know that pigs, raised on sunshine, land and a healthy diet are huge absorbers of Vitamin D?
Vitamin D, a needed, fat soluble vitamin, is richly found in lard (rendered pig fat) in amounts of 1,000 IU per tablespoon.
Compared to the 100-200 IU of Vitamin D you receive from 30 minutes in the sun, lard is pretty amazing in the Vitamin D department.
*Olive oil, compared with lard, has 77% monosaturated fat to 48% monosaturated fat.
*Lard’s main fat- Oleic Acid, an Omega 9 fatty acid, is associated with benefits such as lower insulin levels, blood pressure and improved blood circulation.
*It helps fight cancer and reduces inflammation in the body.
*There are also studies showing Oleic Acid can boost memory and its antioxidants prevent premature aging of cells.
*Foods rich in Oleic Acid remain safe to eat for longer periods- even unrefrigerated.
*Lard is a stable fat with a high smoke point, making it great for frying or baking.
*It’s also a great moisturizer!
SO WHERE DO YOU GET SOME LARD?
Well, first the bad news.
DO NOT purchase standard lard from a grocery store.
That stuff is hydrogenated, similar to Crisco, so it can store for long periods at room temperature.
(Read your labels!)
Real lard, the good stuff, is from pigs raised on clean land with access to sunshine and healthy foods.
No antibiotics, no soy foods or low end feeds but lots of plants, healthy grains…maybe even raw milk and hay in their diet.
*There are numerous ways to feed a healthy diet to a pig. Do some research.
What you want is clean, healthy fat, chock full of vitamins and fatty acids.
Raise your own pig, have it butchered and get your lard from there.
Purchase a pig or simply the fat from a butcher who can verify what the pig was raised on.
Or purchase lard from reputable sources like Fatworks Pure Lard, free range and pasture raised.
It’s your choice.
If you’re feeling adventurous and want to easily render your own, stay tuned for my next post.
In the meantime, do some research and learn why these amazing traditional foods were so highly prized!
A few sources to check out: