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Lard is (again) healthy

It's not the first time that scientists rethink their former views on various foods and their effects on our health. For example, many cursed lard experiencing a renaissance. How is it with him then, really?

For decades, our scientists and nutrition advisers hammered into their heads that fat raises cholesterol levels. As a result of high cholesterol results in hardening of the arteries (atherosclerosis). Consequently, increasing the risk of heart attack and stroke. Today, scientists say that everything is different - quite the opposite. In a reasonable amount of fat is good for the heart.

How to recognize a healthy fat

Fats are essential for the health of the organism. They constitute up to a third of daily energy intake.
Among healthy fats include unsaturated fatty acids (monounsaturated and polyunsaturated). Especially polyunsaturated fatty acids can lower "bad" LDL cholesterol in the blood and thereby prevent cardio-vascular diseases.
In contrast, the so-called. Trans fatty acids have been shown to negatively affect health. Namely trans fat raise LDL cholesterol vice versa. Even small amounts of these harmful fats. The menu should not therefore contain no trans fat.

What fat beats competitors

Nutritionists recommend than before too fat. Its main features include:
at normal room temperature very well spread,
Unlike margarine there are no harmful trans fatty acids,
butter contains 45% healthy fat, lard 60%,
most healthy fat lard, oleic acid (as in olive oil),
the fat is approximately the same as the amount of cholesterol in butter (95 mg cholesterol per 100 g, whereas we would have to eat 210 g of lard to achieve the permitted amount of fat in low-cholesterol diet).

The quality of lard depends on how the pig. Achieves the highest quality lard from pigs fed on acorns in the environment of organic farms. Lard from pigs in the barn, which can also feed mice, not as tasty.

Beware of the calories

Of course, you can not just feed fat. It has the downsides as well:
promotes obesity,
contributes to the development of inflammation in the body,
participates in the formation of insulin resistance (reduced sensitivity to the hormone insulin in diabetics)
if it is not stored in the refrigerator, it may deteriorate.

What does that mean? When choosing fat, you should mainly follow product labels. Avoid especially margarine containing trans fatty acids. Manufacturers offer and margarines that contain these harmful substances. Lard or butter should not fear, but their consumption rather overdo it.

Source: Heart in

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