Which is healthier than vegetable oil?

Lard is animal oil extracted from pork. It is yellowish or white solid at room temperature with high melting point. Because of its stable chemical properties, it has the characteristics of high temperature resistance and oxidation resistance. The biggest feature of lard is that it is rich in saturated fatty acids. Excessive consumption will increase the level of low density lipoprotein in the body, raise blood lipid and increase the prevalence of cardiovascular and cerebrovascular diseases. However, lard also has a positive effect on enhancing satiety and protecting skin.

So, who is healthier, vegetable oil or lard?

In fact, from the definition of the two, it seems that vegetable oil is healthier, but this must be on the premise of normal use of vegetable oil. Vegetable oil may be unhealthy if used improperly.

Unsaturated chemical bonds exist in the structure of vegetable oil, which leads to poor stability of vegetable oil. Generally, oxidation reaction is easy to occur in high temperature environment, and a large number of free radicals are produced, which is harmful to the body. First of all, oil will produce harmful substances in the process of oxidation, which has a strong smell of smelly oil and will promote inflammation and allergies. Secondly, a large number of free radicals will destroy the normal cells of the human body, thus accelerating human aging and even directly damaging human health.

If you only eat vegetable oil, it is easy to increase the concentration of peroxide in the body and interfere with the absorption and utilization of vitamins. Peroxide may even be deposited on blood vessel walls or organs and tissues, causing obesity or cardiovascular and cerebrovascular diseases.

Finally, it is necessary to avoid cooking vegetable oil at high temperature, avoid destroying the nutritional components of vegetable oil and accelerate the oxidation reaction of vegetable oil. It is suggested to use vegetable oil by steaming and stewing, which can retain the nutrition of vegetable oil to the greatest extent and is more conducive to the absorption and utilization of human body.