Lard has always been a very controversial ingredient, and the controversy lies in the fact that lard has a lot of saturated fatty acids, and eating too much can easily cause obesity, elevated cholesterol, hyperlipidemia, arteriosclerosis and other diseases. Coupled with some rustic flavor, many fashionable young people and people who pay more attention to health stay away.
But at the same time, butter, butter, and cream, which are animal fats, no one will dislike them. Western-style sweets such as cream cakes and butter biscuits are a favorite of many women.
The amount of saturated fatty acids in animal fats and fats is as follows in the same amount of 100 grams:
Lard: 39 grams.
Butter: 52 grams.
Butter: 43-48 grams.
Cream: 428 grams.
It is clear that bovine fat has a higher content of saturated fatty acids than pig fat. But few people will feel that butter cream is harmful to the body.
In fact, the content of saturated fatty acids, animal fat, is not the highest. The highest are palm oil and coconut oil.
The same is 100 grams, the content of saturated fatty acids, palm oil has 493 grams, coconut oil up to 825 grams.
Whether it is an oriental pastry or a western bread, when making, it is necessary to use solid oil to achieve a fluffy and crispy effect, which is called shortening.
Only those with high saturated fatty acids can become solid oils, so there are only two types of natural shortening: lard, butter, palm oil, and coconut oil. But the aroma of lard butter is not present in palm oil coconut oil, and although it is more expensive, it is more popular.
At the end of the 19th century, chemists invented margarine, which is a technology that hydrogenates vegetable oils such as soybean oil and cottonseed oil into a solid state, and then adds food flavors, also known as margarine or margarine.
Dutch margarine advertisement.
The production cost and growth cycle of plants are much lower than those of animals, which can bring greater profits to merchants. In this context, palm oil, coconut oil giants, and margarine giants in the United States and the United Kingdom have jointly launched a stigmatization and cognitive war against animal fats, inviting many experts and nutritionists to hype up the dangers of saturated fatty acids in animal fats and fats like consumers.
The sugar giants are not idle, and they have taken advantage of the situation to put the pot of excessive obesity on the back of animal fat.
Under the publicity and suppression of many parties, cheaper and easier to preserve margarine has entered thousands of households, and it is regarded as a healthy food, replacing lard and butter.
But later, experts discovered that margarine, although low in saturated fatty acids, contains a lot of more harmful trans fatty acids. Trans fatty acids increase bad cholesterol (LDL) and lower good cholesterol (HDL), which is extremely harmful to cardiovascular disease. The World Health Organization and health authorities in various countries are calling for a move away from trans fats.
After margarine was shouted and beaten, butter became a healthy food again, and people were willing to pay more for cakes and bread made from animal butter.
Unlike the resurgence of butter, lard not only did not get rid of the original stigma, but was also introduced to China by soybean oil merchants, so that Chinese who have eaten lard all their lives have begun to stay away from lard and eat blended oil made from genetically modified soybean oil.
Until now, there are still some people who can't figure out the situation and often publish some pseudo-health articles about the harm of lard.
There is a classic saying, called talking about toxicity out of dose, is to play hooligan. Even if it's water and sunlight, drinking too much water and spending time in the sun is also harmful to your body.
Lard does contain a lot of saturated fatty acids, but it also has a certain nutritional value when consumed in moderation. Health experts likewise do not recommend consuming butter and cream in large quantities.
Compared with Western food, which makes various sauces into fats and puts them into food, Chinese food has a lot of oil, but the amount of food that goes into your mouth is significantly less. China's fat people are fundamentally incomparable to those of the United States.
The United States has the highest obesity rate in the world.
After genetically modified soybeans became abundant in South America, the American Soybean Association took the same approach, attacking coconut oil and palm oil as a health hazard and that healthier soybean oil should be used.
Like lard, coconut oil has been squeezed out of the edible oil market and turned into a raw material for soaps, shampoos, and conditioners.
Because of its high smoke point and stability, palm oil is irreplaceable in fried foods, and although it still has a bad reputation, it lives a very moist life.
Business wars are dirty, and it can be said that it is very common to destigmatize competing goods for the sake of the sale of certain types of goods. Do you know any more, welcome to leave a message in the comment area for examples.