Lard – is it a symbol of an unhealthy diet or is it valuable fat? This issue still arouses extreme emotions. Before you reject this product, thinking that it cannot be an element of a healthy diet, learn about its properties.
Lard it is rendered animal fat. Most often, it is obtained from lard, bacon or jowl. Popular options also include goose, duck or wild boar lard. It has been present in traditional cuisine in various variants for many years – few people know that Slavic ancestors also enjoyed eating it.
It is a durable and filling product, and relatively cheap, so it is not surprising that it was one of the elements of the daily menu in villages. Our grandmothers couldn’t imagine cooking without it. It was useful not only for frying and baking, but was also a delicious spread for bread. This delicacy is a great option, especially in autumn and winter. It’s no wonder that we still like to eat lard.
When discussing this product, a basic question often arises – is lard healthy? At a time when there is more and more talk about diet supporting the body, many people are afraid of this type of fat. Are they right?
Let’s start with the fact that lard is, of course, a high-calorie product. One teaspoon is about 90 kcal, with almost 100% of the energy coming from fat. Saturated and monounsaturated fatty acids predominate here. Lard also contains trace amounts of fat-soluble vitamins, such as vitamins A, D, E and K.
In small amounts, lard can be a component of a balanced, healthy diet. For example, this product contains oleic acid, known for its anti-inflammatory properties and supporting the cardiovascular system. Also when it comes to the impact on the level of “bad” LDL cholesterol, the matter is not clear. The latest research shows that the impact of saturated fats on the health of our circulatory system also depends on our lifestyle and what we eat every day.
In general, lard consumed in small quantities does not necessarily pose a health risk.
Who can’t eat lard? People suffering from diseases such as: insulin resistance, hypercholesterolemia, atherosclerosis or heart disease. Lard is also definitely not recommended for liver and pancreas diseases.
Do it lard with mushrooms and apples – you will find the recipe below. It was prepared in this version already in the times of our Slavic ancestors. In this case, the slight sourness of the apples breaks the fattiness, and the aroma of the mushrooms adds some depth. The Slavs already knew about it.
Ingredients list:
- 270 g bacon,
- 130 g dried mushrooms,
- 1 small sour apple,
- 1 onion,
- 7 juniper berries,
- 1 clove of garlic,
- a few sage leaves,
- sun
Preparation method:
Start by chopping the bacon finely and fry it until you get cracklings.
Then remove them from the pan and fry finely chopped onion, garlic, juniper seeds previously crushed in a mortar and crushed sage leaves in the fat. Then remove everything from the burner and let it cool.
Boil the mushrooms for about 15 minutes in salted water, drain and chop as finely as possible.
Now peel the apples and cut them into cubes.
Add cracklings, mushrooms and apples to the now cool (but liquid) lard. Season with pepper and mix.
Pour into bowls and store in the fridge.
Serve lard on your favorite bread, with e.g. cucumbers.
Source: Terazgotuje.pl, kontakter.pl, przelomwodzywianiu.pl
