From a nutritional point of view, lard is a nutritious oil that is rich in fats, fat-soluble vitamins, and a small amount of minerals, which play a vital role in human health.
The fat in lard not only provides energy for the human body, but also helps maintain the normal physiological functions of the human body. Fat-soluble vitamins, such as vitamin A and vitamin E, have antioxidant effects that help protect cells from free radical damage and prevent chronic diseases.
In addition, lard contains small amounts of minerals such as zinc and copper, which are essential for the growth and development of the human body. In the past, many families had the habit of eating lard. Whether it's stir-fry, bibimbap, or stewed soup, lard is an indispensable seasoning.
Lard that has been boiled at high temperatures undergoes a Maillard reaction, which is the result of the interaction of carbonyl compounds in lard with components such as proteins. This reaction gives the lard a unique aroma, which is one of the reasons why people always like to use lard when stir-frying.
But about lard, there has been a lot of controversy, some people think that a spoonful of lard five side medicines, people in the past ate lard every day cardiovascular disease is very rare, and some people think that lard is high in fat, is the bane of cardiovascular disease, so is eating lard good or bad?
In contrast, lard is a nutrient-rich food with a high smoke point, which makes it less susceptible to harmful substances during cooking. However, whether an edible oil is healthy or not depends mainly on the fatty acids in it.
Fatty acids are divided into saturated fatty acids, with excessive intake of the former increasing the risk of cardiovascular disease and death, while increasing intake of the latter can reduce the risk of cardiovascular disease.
The proportion of monounsaturated fatty acids in lard is as high as about 479%, while saturated fatty acids are about 432%, which is much higher than the daily consumption of corn oil, soybean oil and sunflower oil.
Although lard can be consumed in moderation to provide the body with the fat and energy it needs, it is not recommended to consume lard in large quantities on a daily basis. In contrast, peanut oil is a better choice.
The monounsaturated fatty acid content in peanut oil is similar to that of lard, but it is lower in saturated fatty acids and is relatively healthier. Excessive intake of saturated fatty acids can easily lead to obesity and cardiovascular disease, which is the result of a combination of risk factors.
In addition to fatty acid intake, lifestyle habits are also important factors affecting cardiovascular diseases. Common risk factors include high blood pressure, high blood sugar, high blood lipids, a high-salt diet, smoking, and excessive alcohol consumption.
When people of the older generation consume lard, there are also some factors that are different from modern eating habits. They have a balanced diet rich in vegetables, fruits and whole grains, which contain a lot of nutrients such as dietary fiber, vitamins and minerals, which help regulate blood lipids and protect cardiovascular health.
In addition, they also consume less unhealthy foods such as processed foods and high-calorie foods, reducing their intake of bad fats and sugars.
In addition, the older generation of people usually have a strong sense of health and lifestyle habits. Their focus on healthy habits such as physical activity, maintaining an appropriate weight, not smoking, and drinking less alcohol can also help reduce the risk of cardiovascular disease.
At the same time, they are also less exposed to the stresses and bad emotions of modern society, which can also have a negative impact on cardiovascular health.
1. Coconut oil
Coconut oil is a common cooking oil, but at high temperatures, it produces a lot of aldehydes, which are harmful to human cells and may even cause cancer. Therefore, we should try to avoid using coconut oil for high-temperature cooking.
2. Margarine
Margarine is a synthetic oil that contains high amounts of trans fatty acids. Trans fatty acids increase the risk of chronic diseases such as heart disease and diabetes, which is extremely detrimental to health. Therefore, special care should be taken when buying and using margarine.
3. Private self-pressed oil
Private home-pressed oils, despite their rich taste, often suffer from hygiene and quality issues. Some private workshops may not have had their oil extraction equipment strictly disinfected and cleaned, resulting in the presence of bacteria and impurities in the oil. Long-term consumption of such oil poses a potential threat to health.
4. Re-frying oil
Refrying oil is a kind of oil that is repeatedly used, and after being heated at high temperature for many times, a large number of harmful substances will be produced, such as acrylamide, benzopyrene, etc. These substances have a strong toxic effect on human cells, and long-term consumption of refrigeration oil can increase the risk of cancer.