I believe most people are familiar with the ingredient "lard". In the 1970s and 1980s, when the material was not rich enough, lard and soybean oil were the main edible oils for many families, but now the application of lard is much less than before. Many people say that eating lard often is bad for your health. Is that really the case?
It is recommended not to eat lard often. After all, the saturated fatty acids in lard are too high. Although cooking is fragrant, it still has some adverse effects on the health of cardiovascular and cerebrovascular diseases. It's no problem to stir-fry occasionally, but as a common oil, it may bring many health problems, especially obesity, so chronic diseases such as hypertension, hyperlipidemia and diabetes will follow.
However, if we can control eating less and occasionally, it will not have much impact on health. After all, "poisoning is hooliganism regardless of dose." In fact, for eating oil, there are differences in unsaturated fatty acids of different oils, such as N-3 and N-6. Only by eating in a variety of ways can we better meet the body's demand for these nutrients, such as olive oil, linseed oil, peanut oil, sunflower oil, soybean oil, perilla oil and so on.
Because lard is animal fat, its aroma will be stronger, which is why many people prefer lard. Lard is the oil that people have been using in the past, so there are still some old people who are used to cooking with lard and think that dishes made with lard are more fragrant. Because lard is animal fat, its aroma will be stronger, which is why many people prefer lard.
It is not recommended to eat lard in large quantities for a long time, but it is ok to eat it occasionally. Compared with vegetable oil, lard has three advantages: first, lard is solid at room temperature, so it has strong plasticity and can be used for the molding of cakes and biscuits.
Secondly, the saturated fatty acids in lard are directly connected, which makes it easier to insert into starch and dietary fiber. When making some pasta or coarse grain cakes, the taste of lard is more delicate and mellow. The unsaturated fatty acids of vegetable oil are branched, and the fusion state is not very good, so the taste of the food made is not as good as that of lard.
It is used to enhance fragrance and taste and give vegetarian dishes a good taste. Lard is solid at room temperature, with a melting point of 28℃ ~ 48℃ and a digestibility of 94%, which is also lower than that of daily edible oil. Pig lard from various sources contains much less vitamin E than vegetable oil.
There are 879 kilocalories per100g lard-30 times that of daily vegetables, 20 times that of daily fruits, 8 times that of rice and 4 times that of steamed bread! Secondly, it also contains a lot of cholesterol. Lard is a milky white solid at room temperature, which looks good. Cooking, shiny and fleshy; Used for fried rice, shiny and delicious; It can also be added to clear soup to increase the flavor and taste and give vegetarian dishes a good taste. This is why lard is popular among the people!
After all, lard is edible, and eating it properly has many benefits to the body. Lard has a mellow flavor that vegetable oil can't match. With some vegetarians who eat more oil (such as eggplant and radish), the combination of vegetarians and vegetarians can make people have more appetite and promote the absorption of vitamins and other nutrients.
The amount of edible oil should be strictly controlled, not exceeding 25 grams per day. Even the best cooking oil is full of fatty polymers. Only by controlling intake can we reduce the occurrence of obesity.
After all, lard can be eaten, and eating it properly has many benefits to the body-treating diseases; And eating too much, eating often, plus eating meat at ordinary times, naturally goes to the other side-causing diseases.