Spring Hill Farms

  (Newark, Ohio)
Heritage Breed Pastured Pork, Chickens, Grass Fed Beef
[ Member listing ]

Lard: The Truth You Need

Picture I have several breakfast selections I rotate through depending on what I feel like eating, how much time I have, etc.

This morning I elected to fry my eggs. The bulk of the pastured eggs I consume are raw. You hear all kinds of things about eating eggs raw and in another article I'll discuss why I eat raw eggs, but for today let's look at using pig lard as a ingredient in your everyday cooking. Like frying eggs.

I dropped about a half a tablespoon or more lard from our pastured pork into the skillet and in a couple minutes I was eating two eggs with real cheese and no bread. I have practically eliminated bread from my diet. Not completely, as I love whole wheat bread, but it happens to be one of the things that adds inches to my waistline so I keep my urge to eat a loaf at a time subdued.

Lard, like most animal fats, have gotten a bad wrap for many years now. I still marvel at the effectiveness of the "low fat" advertising mantra. Today there is so much confusion about fats and oils that many people are sabotaging their health while believing they are doing the right thing.

In 1956, an American Heart Association (AHA) fund-raiser aired on all three major networks. The MC interviewed, among others, Irving Page and Jeremiah Stamler of the AHA, and researcher Ancel Keys. Panelists presented the lipid hypothesis as the cause of the heart disease epidemic and launched the Prudent Diet, one in which corn oil, margarine, chicken and cold cereal replaced butter, lard, beef and eggs. But the television campaign was not an unqualified success because one of the panelists, Dr. Dudley White, disputed his colleagues at the AHA. Dr. White noted that heart disease in the form of myocardial infarction was nonexistent in 1900 when egg consumption was three times what it was in 1956 and when corn oil was unavailable. When pressed to support the Prudent Diet, Dr. White replied: "See here, I began my practice as a cardiologist in 1921 and I never saw an MI patent until 1928. Back in the MI free days before 1920, the fats were butter and lard and I think that we would all benefit from the kind of diet that we had at a time when no one had ever heard the word corn oil."

 So what type of fat is lard?

According to Mary Enig, author of Know Your Fats, lard is about 40 percent saturated, 50 percent monounsaturated, and contains 10 percent polyunsaturated fatty acids. It is also one of our richest dietary sources of vitamin D.

(Research is showing vitamin D to be one of the foundational vitamins to good health.)

Foods containing trans fat sell because the American public is afraid of the alternative—saturated fats found in tallow, lard, butter, palm and coconut oil, fats traditionally used for frying and baking. Yet the scientific literature delineates a number of vital roles for dietary saturated fats—they enhance the immune system, are necessary for healthy bones, provide energy and structural integrity to the cells, protect the liverand enhance the body's use of essential fatty acids. Stearic acid, found in beef tallow and butter, has cholesterol lowering properties and is a preferred food for the heart. As saturated fats are stable, they do not become rancid easily, do not call upon the body's reserves of antioxidants, do not initiate cancer, do not irritate the artery walls.

We have always used lard here at Spring Hill Farms. A growing number of customers are requesting it. At this point the best we can do is give them the actual fat so they can make lard for themselves.

It's a simple process and can be done on the stove in smaller amounts.

If you would be interested in purchasing lard from us let me know. If the demand is large enough perhaps we will add it to our products.

You can buy lard at some grocery stores, but it can have hydrogenated lard it, BHT, Propyl Gallate, and Citric Acid.

You can bet the pig it was made from wasn't on pasture and worse yet probably fed all kinds of things to practically negate the benefits of the lard.

 Keep your eye out we may have a lard rendering here at the house this fall so you can try some for yourself.

 If you're thinking there is no way you are eating animal fats because they aren't healthy for you. I urge to do some research and see for yourself. A good place to start is The Oiling of America.

Until Next Time...

RSS feed for Spring Hill Farms blog. Right-click, copy link and paste into your newsfeed reader