Lard Question

[mrs.puff]

Free--Could you also explain why NOT to use Hydrogenated Lard? I am still having my doubts that the lard she found sitting next to the shortening is not hydrogenated. Especially if it says it doesn't need to be refridgerated. There's nothing but the hydro kind around here (southern iowa--pig state, go figure).

And about the good fats, so what is the deal with the "greek" style yogurt? Why is it higher in protein? What kind of milk do I use to make it myself, or do I use cream? There is nothing available here as far as "good" dairy goes, either. I'd have to drive 80 miles to Des Moines, and then I just don't have the time and money for that.

 

[mrs.puff]

I just did some searching around online, looks like Field is an OK brand! It is not hydrogenated but has BHT added.

 

[freemotion]

Yep, that is why I make so much of my own stuff. I learned all this and then couldn't find anything! Fortunately, my mother did a lot of interesting stuff when I was a kid, like rendering all the fat from the pigs we raised, so the concept was not unfamiliar or as intimidating to me to make my own. Then to raise my own.

Saturated, polyunsaturated, monounsaturated.....all simply refer to the molecular structure of the fat. It has to do with the number of carbon-hydrogen pairings. The pairings determine the shape of the molecule, the more pairings, the twistier the molecule, and the less densely it packs (picture Tinker toys. A bunch of sticks will pack tightly, those on the knobs will not.)....hence the liquid polyunsaturates (veg oils), the liquid at room temp monounsaturates (olive oil, better for you, interestingly) and the mostly solid at room temp saturated fats (animal fats and coconut oil and palm oil).

Hydrogenated fat is polyunsaturated fat (veg oil) that has been bombarded with hydrogen and pairings change, making it behave like a saturated fat. It is not, however. But your body won't reject it...it will use it as if it WERE a saturated fat, and this is one reason why it is so dangerous. It does not function like a saturated fat inside our bodies, and wreaks havoc. Silent havoc, until it may be too late to correct the problems.

Hydrogenating the veg oils makes them keep a long, long time and also allows very poor quality (rancid) veg oil to be used. They then just bleach and deodorize it. I suspect that most lard nowadays is partially hydrogenated for this reason. They are not likely using the best fat for lard, and it will keep forever without refrigeration.

The media, including the medical media, will always put saturated fats in the same category as hydrogenated fats. This is incorrect. Some years ago, someone made the statement that the reason saturated fats were bad is that they are solid at room temp, and hence solid in your body. The media picked it up and somehow it became fact. I'm sure the veg oil and shortening industry loved it and helped further this fallacy. Think about it. Room temp is 72 F. Our bodies are almost 100 F. Solid has nothing to do with anything as far as health is concerned. Sheesh.

Hope this made sense. I tend to foam at the mouth when I get going on this subject...

 

[lorieMN]

Yep, that is why I make so much of my own stuff. I learned all this and then couldn't find anything! Fortunately, my mother did a lot of interesting stuff when I was a kid, like rendering all the fat from the pigs we raised, so the concept was not unfamiliar or as intimidating to me to make my own. Then to raise my own.

Saturated, polyunsaturated, monounsaturated.....all simply refer to the molecular structure of the fat. It has to do with the number of carbon-hydrogen pairings. The pairings determine the shape of the molecule, the more pairings, the twistier the molecule, and the less densely it packs (picture Tinker toys. A bunch of sticks will pack tightly, those on the knobs will not.)....hence the liquid polyunsaturates (veg oils), the liquid at room temp monounsaturates (olive oil, better for you, interestingly) and the mostly solid at room temp saturated fats (animal fats and coconut oil and palm oil).

Hydrogenated fat is polyunsaturated fat (veg oil) that has been bombarded with hydrogen and pairings change, making it behave like a saturated fat. It is not, however. But your body won't reject it...it will use it as if it WERE a saturated fat, and this is one reason why it is so dangerous. It does not function like a saturated fat inside our bodies, and wreaks havoc. Silent havoc, until it may be too late to correct the problems.

Hydrogenating the veg oils makes them keep a long, long time and also allows very poor quality (rancid) veg oil to be used. They then just bleach and deodorize it. I suspect that most lard nowadays is partially hydrogenated for this reason. They are not likely using the best fat for lard, and it will keep forever without refrigeration.

The media, including the medical media, will always put saturated fats in the same category as hydrogenated fats. This is incorrect. Some years ago, someone made the statement that the reason saturated fats were bad is that they are solid at room temp, and hence solid in your body. The media picked it up and somehow it became fact. I'm sure the veg oil and shortening industry loved it and helped further this fallacy. Think about it. Room temp is 72 F. Our bodies are almost 100 F. Solid has nothing to do with anything as far as health is concerned. Sheesh.

Hope this made sense. I tend to foam at the mouth when I get going on this subject...

very interesting freemotion!! I know mom and grandma always used good old lard,,and it without a doubt made the best doughnuts in the world..

 

[mrs.puff]

Thanks Free-- good info! I have grown my own hog a couple of times, and rendered my own lard. It's good to have around, and I will warn people wanting to do it at home that it can smell REALLY BAD while you are doing it. So turn on the vent hood if you have one, or do it outside if you can. It's not a totally gross smell, just not a good smell for the inside of your house.

 

[mlynd]

Ok now I'm really confused so did what I find a good lard or is it something else.... I'm totally a ditz when it comes to this stuff LOL

 

[Bubblingbrooks]

Ok now I'm really confused so did what I find a good lard or is it something else.... I'm totally a ditz when it comes to this stuff LOL

Its fine except for the additives. Do not stress about them though, as this is all transition time, and what you have available.

 

[yardfarmer]

I want to say a big THANK YOU to you all for the great information on real nutritious food Ive gotten from reading this forum, especially freemotion, wifezilla, bubblingbrooks, lwheer, ohiofarmgirl. I may have missed a few, but still Thank you all.

My DW really appreciates that Ive finally opened my mind to eating animal fats, and protein, she fully agrees with what you all have been saying.

So last weekend I was able to get 2 lbs of raw leaf lard from a well know local grocery store, and we rendered lard in the oven.

I think it turned out great, nice white color, creamy texture, and it did not smell bad at all, imo. We went out for a while during the oven rendering, and when we came back inside the house smelled like my great-aunts house when we visited them during my childhood. Brought back good memories of my grand parents and aunts.

 

[Denim Deb]

Hey Free, glad to see I'm not the only one who thinks that about stuff being solid at room temp, and our bodies NOT being room temp, but hotter.

I'm hoping to get some pork fat and make my own lard soon. So, if I do, y'all can walk me thru the process!

 

[freemotion]

DD, be sure to ask the butcher for the "leaf lard." They will know what you are talking about. You can also get trim fat, sometimes for free, and that makes great lard, too. But you simply must make lard from the leaf.....Holy Hog, Batgirl, it is amazing. Pie for breakfast, lunch, and dinner!