Traditionally, nutritionists do not like fat. As well as those who want to lose weight, who refuse fat in the first place. But in vain. The body cannot do without fats, they must be in the diet. And the fats that are present in lard are just such “as needed”.
Pork lard contains arachidonic acid, which is an unsaturated fat and is one of the essential fatty acids. It is part of cell membranes, is part of the enzyme of the heart muscle, and is also involved in cholesterol metabolism.
Lard contains other valuable essential fatty acids. Moreover, in terms of their content (up to 10%), lard is ahead of butter. That is why the biological activity of lard is 5 times higher than that of butter and beef fat.
German scientists even advise including 20-30 grams of lard daily, especially in diets for heart patients. By the way, it is in the fat in the optimal, well-digestible form that selenium is contained, which is a powerful antioxidant.
Saturated fats – it should be said – are also found in lard, and in considerable quantities. But this suggests, rather, that this product should be consumed in moderation than completely excluded from the diet.
A piece of bacon is a great snack during working hours. It is well absorbed, does not overload the liver and provides as much as 9 kcal of energy per 1 g of product. It is much healthier than even the most expensive sausage, bun or buns.
By the way, bacon is an indispensable snack for strong alcoholic beverages. The fact is that the fat envelops the stomach and does not allow the drink with degrees to be absorbed quickly. Alcohol is absorbed later, gradually, already in the intestines. Alcohol, on the other hand, helps to digest fat faster and break it down into components.
Combine lard with a salad of raw vegetables seasoned with unrefined sunflower oil and natural vinegar (apple cider or grapevine), which is a powerful antioxidant.