Benefits:
Compared with ordinary vegetable oil, lard has an irreplaceable aroma, contains a variety of fatty acids, and the contents of saturated fatty acids and unsaturated fatty acids are almost equal, which has certain nutrition and can provide extremely high calories. The lard residue left after lard boiling is estimated to have been eaten by everyone as a child. After my mother refined lard, she sprinkled some salt on the oil residue and ate it directly, or fried a small vegetable. It's delicious.
Danger:
1, lard residue contains a lot of animal fat, and its fat belongs to saturated fatty acid, that is, stearin. Eating less is harmless, but eating more is harmful to human body, because it will not only cause obesity, but also increase cholesterol, leading to arteriosclerosis, hypertension, cardiovascular and cerebrovascular diseases. Therefore, normal people can eat a small amount, but obese people, the elderly, or patients with cardiovascular and cerebrovascular diseases are not suitable for eating.
2. When all carbon-containing organic substances (oil residue is a substance with high carbon content) decompose heat, if they cannot be fully burned (oxidized), a carcinogen called "benzopyrene" will be produced. Organic matter is decomposed by heat and cyclized to form 3,4-phenylpyrene. The content of 3,4-benzopyrene in oil residue is very high, and the longer the frying time, the higher the content. Rice coke directly burned at the bottom of the pot also contains 3,4-benzopyrene. 3,4 benzopyrene is a polycyclic aromatic hydrocarbon, a carcinogen and an organic compound containing four or more benzene rings. Polycyclic aromatic hydrocarbons are the most widely distributed and abundant environmental carcinogens. In 1000 carcinogens, polycyclic aromatic hydrocarbons account for more than 1/3. Therefore, we must not overeat food such as lard residue, otherwise it will increase the intake of 3,4-benzopyrene, thus increasing the incidence of esophageal cancer and gastric cancer.
3. It takes a long time to boil lard with pig plate oil, and the oil temperature is very high. When the oil temperature is higher than 200℃, a large number of peroxides and other carcinogens will be produced. Burned oil residue will also produce carcinogens such as tar and dimethylnitrosamine.
4, long-term edible oil residue can induce gastric cancer, because oil residue is not easy to digest in the stomach, stays in the stomach for a long time, promotes the secretion of gastric juice (gastric acid), and stimulates the gastric mucosa for a long time. Over time, it will lead to gastric mucosal erosion and ulcer, and the resistance will be weakened. The stimulation of carcinogens on digestive tract mucosa will increase the incidence of esophageal cancer and gastric cancer.