Beneficial properties of internal fat. Benefits and uses of internal pork fat

Rendered pork fat

Homemade lard.

How to melt lard.

Benefits and uses of pork fat.

Lard, recipe with photo.

Rendered lard can be prepared from subcutaneous fat and from internal fat. Gastrointestinal fat is fat that is attached to the internal organs of the animal.

Any lard made from pork fat can be prepared simply in a frying pan. Cut into pieces and fry over low heat, periodically draining the melted heat. No problem.

But it is believed that only pork fat has healing properties.

In folk medicine it is used to treat coughs. Taken both internally with tea or milk, and for rubbing. There are different recipes with honey, cocoa, propolis.

Internal lard is used as a basis for homemade ointments for skin diseases, varicose veins, etc.

Nowadays, home craftsmen make their own environmentally friendly cosmetic creams based on lard.

From my own experience. I remember how milk with lard saved me from a wild cough as a child. I remember it didn’t taste good, but I recovered quickly.

I also had to make an ointment from a string of internal lard, which helped when pharmaceutical ointments only caused worsening.

Lard is widely used in cooking. It is often found in Soviet cookbooks, for example, in cutlets or dough for chebureks. If you read the composition of today's factory-made dumplings, they almost always contain visceral fat.

Many people are accustomed to frying potatoes in lard. You can mix lard and vegetable oil when frying potatoes, it turns out with a beautiful reddish crust and is tastier.

And in the old days it was widely used in baking. As you know, lard does not go stale for a long time. And shortbread cookies turn out more tender.

However, today we have lost the habit of baking with natural animal fat. Therefore, its taste bothers many people, and so does me. I tried to bake it according to the original recipe, it was made with a mixture of lard and butter. I didn't like it. Perhaps more spices should have been added.

And now I use it mainly for making non-stick grease for baking. A wonderful thing. I very rarely use baking paper. The grease recipe is very simple, in the bread recipe.

Therefore, once a year I buy interior fat at the market and prepare from it very pure lard, odorless and without the taste of fried lard.

Internal fat is sold in markets in meat aisles. It is usually rolled into this white roll without the pork skin. By the way, it is quite inexpensive.

Important: When rendered, pork fat always smells. This odor can be mild or very strong and unpleasant. Therefore, when buying indoor lard, be sure to pay attention to its appearance and smell. Choose beautiful lard with a minimum of red specks, fresh: white and without a strong unpleasant odor.

Due to the possible strong smell, it is better to cook lard in the warm season with the window open, then the smell is very weak, only next to the stove.

There are different ways to obtain purer rendered suet. The process always consists of two stages: long soaking and heating.

I use a water bath for heating. This is relatively long. It usually takes me 3-4 hours to render 1 kg of lard, but the result is worth it.

Lard from pork fat

Ingredients:

Gastrointestinal fat – 860 g

Result: 700 ml lard and 130 g cracklings.

That is, for a liter jar of lard you need 1200-1300 grams of interior fat.

Preparation:

1. Unfold the interior fat and cut out, if any, large patches of blood. Cut into pieces, the smaller the better. Mine are about 3 cm.

2. Place pieces of lard into liter jars. There is no need to stuff it tightly. Fill with water. Add vinegar 6-9% for the first time, 1 tablespoon per jar. Close the jars with lids. Place in the refrigerator for soaking.

3. Change the water in the jars twice daily. Soaking time is 3-4 days.

4. Drain the water. Place the fat in a thick-walled bowl. I have a cauldron. Place in a water bath, that is, in a pan of hot water, so that the bottom touches the water.

Bring the water in the bath to a boil. Reduce to a minimum and boil, periodically adding water to the bath.

Collect the melted fat with a ladle into a bowl or ladle. Fat is hot, so cookware is best made of enamel or stainless steel.

5. After 3 hours I was left with cracklings and very little fat. The cracklings can be stored in the freezer and used in cutlets or minced meat for filling dumplings or baked goods.

6. Ready-made lard hardens slowly at room temperature. When the process is finished, it is still liquid because we keep adding hot water. Strain the lard through a colander lined with gauze (a wide bandage) in several layers.

7. Cool at room temperature. Store in the refrigerator. Pure lard will keep well in the refrigerator for a whole year.

There are additional methods for deodorizing ready-made pork fat. I tried adding 100 grams of milk per liter of prepared lard, then mix and bring to a boil. I didn't notice any difference. Perhaps the milk should be from the market.

By the way, adding milk shortens the shelf life of lard.

Cough occurs mainly due to infectious diseases of the respiratory tract: pharyngitis, laryngitis, sinusitis, viral tonsillitis, ARVI, pulmonary tuberculosis, inflammation of the bronchi and lungs. Nonspecific cough occurs with severe diseases of the heart, blood vessels, endocrine, hormonal nervous disorders.

The cough reflex is a way by which the airways try to get rid of mucus and microparticles that irritate the nasopharyngeal mucosa. A distinction is made between a dry (non-productive) cough and a wet or wet (productive) cough. Usually, at the beginning of a cold, a dry cough occurs, and at the stage of development of the disease, a wet cough occurs. A wet cough greatly facilitates the patient’s breathing, but since mucus comes in different consistencies, the speed of recovery depends on the correctness of the chosen therapy.

Animal fat has long been used to treat coughs and colds. Lard is most often used because it is the most accessible. It looks like a white folded mesh. To treat the fat, you need to melt it over low heat until smooth, then it hardens in the form of lard. The finished lard should have a light, pleasant smell.

If the fat smells unpleasant, then it is old and should not be ingested. You cannot salt fat or lard, otherwise this product loses its beneficial qualities.

Medicinal properties and benefits:

contains vitamins: A, E, D, K and microelements;
visceral fat is rich in arachidonic acid. With its help, cholesterol metabolism occurs, some hormonal substances are produced, the acid is part of the myocardium;
cholesterol is present in small doses;
visceral fat is several times superior to other fats in biological activity;
does not lose quality when heated;
easily mixed with other ingredients: wax, alcohol, glycerin, resin.

People suffering from gastroduodenitis, metabolic disorders, obesity, liver and thyroid pathologies should not abuse lard even for therapeutic purposes.

Therapeutic effect

In addition to lard, fat from other animals is used in cough therapy:

badger lard is used externally and internally. Has a powerful antiseptic and anti-inflammatory effect. Well eliminates chronic spasmodic cough in pneumonia and pulmonary tuberculosis;
Goose fat has unique healing properties. It softens the mucous membrane of the oropharynx, thins sputum, improves immunity;
bear fat: relieves attacks of spastic cough, softens the mucous membrane, has expectorant and immunostimulating properties;
dog fat: used for lung disease accompanied by spasmodic cough;
goat fat: a highly effective antitussive, unlike other types of lard, it does not have an unpleasant odor, therefore it is especially popular in children's practice;
Lamb fat: a potent antitussive containing vitamins and saturated acids. Lamb fat is especially effective in treating bronchitis and smoker's cough. Contraindicated in diseases of the urinary system, stomach ulcers, gastritis, cerebral atherosclerosis. All other categories of patients must adhere to a strict dosage;
pork fat: used for all infectious diseases accompanied by cough.

Cough recipes with suet

It should be remembered that with any symptom you need to consult a specialist and consult with him even about the use of folk remedies. Internal fat can be used as a stand-alone product or together with other ingredients.

Internal use of interior fat:

Mix 10 grams of melted lard with 200 ml of milk and drink hot.
Take 15-50 grams of badger or bear fat on an empty stomach for 4 weeks. Then a month-long break is taken, after which the course is repeated. The recipe is suitable for the treatment of prolonged purulent inflammation of the bronchi and lungs, tuberculosis.
Effective recipes for the treatment of tuberculosis:

badger fat and honey (100 grams each), aloe (50 grams), take a tablespoon of the mixture three times a day half an hour before meals;
Grind lemon (10 pcs.), eggs (10 pcs.), half a liter of cognac, badger fat and honey (1 kg each). Mix all ingredients together with crushed eggshells. Let it brew for up to 5 days. Drink a third of a glass three times a day.

Cough due to an oncological process in the lungs. Badger lard, cognac, honey, aloe – half a liter of everything. Take the mixture half an hour before meals, one tablespoon at a time.

External use of interior fat:

melt goat fat and honey, rub it all over the body, wrap it in cellophane, and wrap the patient in a warm blanket. Helps with prolonged bronchial cough;
Mix lard with turpentine 1:1, rub into the chest until dry for bronchitis. To this composition you can add 3-4 crushed tablets of Analgin or Aspirin;
Mix goose fat and finely grated onion 1:1, lubricate the front of the chest and neck, put compressor paper and a warm scarf or blanket on top;
hang a piece of lard in a hot place to naturally obtain a small amount of melted lard. Massage it for 15-20 minutes, then wrap the patient warmly. Repeat the procedure throughout the week;
For infants and children under 3 years of age, lard is not used internally for medicinal purposes. Recipe for coughs with internal lard for children from Dr. Komarovsky: heat a piece of old yellowed lard, put the piece on the chest overnight and secure with a towel or warm cloth;
Chop garlic (a small head), grind with 100 grams of fat, and rub into the soles overnight.

The product is very effective against cough. But to achieve the desired effect, you need to determine the cause of the symptom and choose the appropriate recipe.

Tallow is fatty layers that are located under the skin of an animal. The product has long been widely popular among fans of national dishes. Pork fat has found application in medicine. With its help you can cure many diseases. If we talk about cosmetic purposes, lard protects the skin from frost.

benefits and harms of chicken liver

The benefits of lard for men

Can a get-together be of high quality without a bottle of vodka and chopped lard? The question is rhetorical, the product is considered purely masculine. In addition to taste, lard is also beneficial.
To avoid getting drunk and protect your stomach from possible ulcers, eat a piece of lard before the feast. This way you will not allow ethyl alcohol to be absorbed into the walls of the esophagus, and will avoid a hangover in the morning.
No matter how funny it may sound, lard is considered Ukrainian Viagra. Pork fat increases a man's sexuality, and also improves potency and child reproduction.
Lard is often included in the daily menu of athletes because it saturates the body better than a piece of boiled meat or steak. It is useful for men who have hard physical work to eat the product.

benefits and harms of turkey meat

The benefits of lard for women

Every woman, regardless of age, wants to look attractive and young. Many of them spend a lot of effort on low-calorie diets and other strict dietary restrictions.
Lard is considered an excellent product for weight loss. Despite its high calorie content, the dish is used to break down fatty compounds and fight cellulite.
Pork fat is an excellent antioxidant. It frees the body from even the oldest and most complex stagnation, toxic compounds, and radionuclides. This slows down the premature aging of tissues.

The benefits of lard for pregnant women

Many people wonder what are the benefits of eating lard for pregnant girls? Ladies need the product to maintain strength and vigor throughout pregnancy.
From the second or third month of pregnancy, the female body begins to quickly accumulate fat. By systematically taking lard, the likelihood of gaining extra pounds is reduced.
The benefit is due to the accumulation of fatty acids, which are required for the full formation of the placenta and the baby’s nervous system. Lard will allow a girl to recover faster after childbirth and reduce the risk of depression.

benefits and harms of beef liver

Daily intake of lard

The daily intake of lard for adolescents is no more than 50 grams. In other cases, everything is individual.
For obese adults, it is prohibited to eat more than 20 grams. lard For an active lifestyle and for athletes, the product norm is 60 grams.
If you have a sedentary lifestyle and there are no contraindications, you can eat 40 grams. product without the consequences of obesity. In this case, lard must be consumed with black bread.
During pregnancy, the animal composition should not exceed 25 grams. and without salt.

Selection and storage of lard

The choice of such a product must be taken seriously. Forget about buying lard in stores, in this case the freshness may be poor. Give preference to meat markets, mostly the owners themselves sell the lard there, and it will be fresh.
The seller will be able to vouch for the freshness of the product and tell you what the livestock is fed (important information). When choosing lard, pay attention to the layers. Each piece is stamped with a sanitary service seal.
The responsible seller must have a certificate from the veterinarian. The freshness of the product is determined by its pinkish tint, or the lard can be simply white. If the color of the layer is pronounced, it means that blood has entered the fatty layers. This is fraught with the presence of pathogenic organisms.
If the lard is yellowish in color, avoid stale raw materials. The gender of the animal also plays a significant role. If it is a wild boar, its fat will have an unpleasant aftertaste. The skin should be free of lint and bristles. The color depends on the processing method - brown or yellow.
If you want to get the benefits of lard, the layer should not be thin. The softness of the composition is checked by testing or piercing the fat with a match. It should easily enter the pulp. If you are going to smoke or salt lard, layers from the back or sides of the animal will do.

benefits and harms of beef for the human body

Harm of lard

Pork lard is useful for humans if the prescribed norm is observed. Overeating is harmful to health and usually leads to obesity. Frying of raw materials is prohibited; as a result of such manipulation, carcinogens are released that are harmful to humans.
Eating rendered lard causes harm to the body due to its high cholesterol content. When using such raw materials when cooking, be careful. If you have been diagnosed with problems with the gastrointestinal tract or cardiovascular system, refrain from consuming the dish.
Remember, lard is good for humans if all the rules for raising livestock are followed. Animals must also be kept in environmentally friendly areas. There is an opinion that smoked lard is harmful to the body.
There is still some truth in this; such a product is harmful to humans when artificially smoked using liquid smoke. Keep in mind that natural cold smoking is not more beneficial. Ready-made lard has a detrimental effect on the gastrointestinal tract; the product is contraindicated for ulcers and kidney disease.
Remember, lard is a high-calorie product. In 100 gr. contains the daily amount of fat that a person needs. If you eat fatty foods along with lard, you will soon become obese. Don't put too much hope on the lineup. Lard is not a storehouse of vitamins and microelements.
It is prohibited to consume lard if you have serious chronic diseases. In this case, visit your doctor. The specialist will give precise instructions and prescribe the daily dose individually. Remember that for a healthy person, overeating raw materials is fraught with serious consequences.

Consumption of lard should be in moderation. The composition will bring benefits to the body if the above recommendations are followed. Choose layers carefully and don’t be lazy to walk around the market. Chat with sellers or buy lard through friends.

benefits and harms of pork

Video: the benefits and harms of lard

Pork fat is a product of natural origin that supplies energy to the human body and the vitamins it needs. But in everyday life there are different points of view regarding its beneficial properties and contraindications for use.

We recommend reading: the harm and benefits of fats

Some people admire the cosmetic and medicinal effects of pork fat, while others are categorically convinced that the product only brings harm to our body.

Compound

Pork fat is a homogeneous mass of white or cream color with no peculiar odor. It is extracted by rendering it from lard or from internal and subcutaneous fat, including fat trimmings from pigs. Interior fat has a characteristic odor, which is why it is processed separately from other types.

The product contains 99.6% fat, as well as vitamins A, E, D, K. Fat is especially rich in carotene and minerals (phosphorus, potassium, calcium, sodium, magnesium, and to a lesser extent iron, iodine and copper). The caloric nutritional value of the product is quite high: per 100 g – 896 kcal. Pork fat combines several triglycerides of fatty acids essential for strengthening the immune system, such as:

Linoleic;
Stearic;
Palmitic;
Oleic.

The advantage of pork fat is the predominance of arachidonic acid in its composition. The acid promotes the natural metabolic process of cholesterol in the body.

Benefit

The benefits of pork fat are assessed by its components - animal fats that a person needs for normal life and beautiful skin.

Nutritionists have proven that foods fried in melted fat can be absorbed by the stomach much better and faster compared to foods cooked in vegetable oil. Pork fat does not lose its biological value during heat treatment.

The benefits of pork fat allow it to be used to improve health and beauty. Masks and face creams made on the basis of this product are quickly absorbed by the skin. When mixing fat with other medicinal components, all substances are freely broken down and enter the body. The product does not interfere with the breathing of the skin, does not irritate it, and is simply washed off with warm water and soap.

Harm

Most nutritionists say that The harm of pork fat lies in the large amount of cholesterol accumulated in the product. Abuse of cholesterol can provoke vascular atherosclerosis. Therefore, dietary nutrition should exclude pork fat in the food composition.

We recommend reading: how to clean the blood vessels in the body

The second disadvantage that proves the harm from consuming this fat is the saturation of lard with toxic substances, since during the pig’s digestive process they are not passed through the liver, but accumulate in the final product.

The harm from eating pork fat is characterized by metabolic failure and obesity. This is explained by a continuous hungry state, since to absorb this product the body uses glucose, which should be aimed at stimulating brain activity. In other words, a person wants to eat all the time, despite impressive fat reserves.

Mycotoxins that arise in the product as a result of the life cycle and decomposition of fungi cause significant harm to our body. These elements cause human poisoning and have a depressing effect on the immune system. But the main danger from eating pork fat is a fungal poison known as ochratoxin. The poison is produced in the pig's organs during slaughter.

Methods of application

There are many folk tips for the internal and external use of pork fat. Despite the established point of view about the harmfulness, fat content and calorie content of pork, you can find diets in which pork fat is considered an important ingredient of the diet. The most famous among them is the Atkins diet.

Eating pork fat promotes the absorption of fat-soluble B vitamins (B1, B3, B6, B12). All dietary options that include pork fat are short-term.

Everyone knows that a person gets better not from the pork itself or its by-products, but from the amount of food consumed. Therefore, even a low-calorie diet takes into account the permissible daily intake of pork fat, which is 10 g per day. The share of fats in the daily diet should be 30% or 60-80 g per day, of which only a third are vegetable fats. The ratio of polyunsaturated, saturated and monounsaturated fatty acids required by our body is present in lard.

For those who suffer from dystrophy and dream of gaining a few extra kilograms, doctors advise taking lard orally every day.

Pork fat is popular both in cooking and in the cosmetic industry. Those who want to rejuvenate their facial skin and get rid of wrinkles will benefit from masks that use oak bark, linden flower stalks and dill seeds as additional ingredients. Dry skin problems will disappear when you apply a mixture of pork fat with sage or parsley juice.

It is important to use fresh fat of proven quality. It is not at all difficult to obtain it at home. Despite all the arguments of opponents of the use of this product, its benefits significantly outweigh its harmful properties.

Animal fats are widely used not only in cooking, but also for medicinal purposes. Recipes for their use can be found in books on traditional and official medicine. One of the most versatile varieties in terms of composition and benefits is pork fat, or simply healthy. This is fat-rich tissue from an animal (in this case, a pig), enveloping its internal organs. The beneficial properties of the product and its high healing potential are determined by its rich nutrient content.

Medicinal properties

Pork fat is beneficial for both adults and children. But many people don't even know about it. Therefore, let's look at its properties in more detail.

The first thing worth noting is a relatively small dose of cholesterol, since a large amount of it can cause harm to human health.

The second advantage is the presence of arachidonic acid from the omega-6 fatty acid class. This compound is beneficial for the brain and can increase mental alertness. In addition, it provides medical assistance to people who suffer from gastritis, stomach and duodenal ulcers.

The last nuance is the content of vitamins A, K, E and D. The human body can receive these nutrients in the required quantities only as part of food. Their purpose:

A – improves the condition of nails, hair and skin, helps the body fight various infections.
E – rejuvenates the body, preventing its aging, strengthens the cardiovascular system, participates in the absorption of vitamin A;
K – affects the degree of calcium absorption, plays an important role in hematopoiesis, affects blood clotting;
D – fights depression, correlates with calcium and glucose levels in the blood, reduces the risk of cancer, strengthens the immune system, and is involved in the formation of bones and teeth.

Due to its composition, pork fat copes well with vitamin deficiency.

Use in folk medicine

The main purpose of pork fat is to strengthen the human immune system. Eating this product primarily serves as an excellent prophylactic against many ailments.

In folk medicine, the use of such fat is usually external. It copes well with mild colds, coughs and chronic bronchitis. Most often used to prepare compresses.

A few recipes and tips for external use:

rubs for colds are suitable for treating the chest, back and feet; the main thing is not to use at elevated temperatures;
cough compress: you need to take a bandage or gauze, fold it and soak it in melted fat, put it on your back and cover with a warm towel;
ointment for rubbing: add 2 tbsp to 50 g of baked health. l. vodka and move carefully.

Recipes for treating cough by oral administration:

tea for chronic cough: boil milk, add green tea, a piece of lard and black or red pepper on the tip of a knife, drink before bed;
decoction: add a small amount of zdor to rosehip and bee honey, consume three times a day;
fat with milk for dry cough: melt a small amount of internal fat in hot milk with honey, drink three times a day.

This is not the entire list of product capabilities. It is used to treat gout and joint diseases, as well as in modern cosmetology.

Cosmetic properties

A valuable property of pork fat is its ability not to lose its biological value after heating.
Used to prepare various ointments and creams that support and improve the beauty of the skin. The skin absorbs this product quite quickly, since in some biochemical properties it is similar to human fat.
Another definite plus is the fast delivery of all the necessary components of cosmetics to their destination due to the high absorbing properties of health.
The product does not clog the skin, allowing it to breathe as before, and is washed off without much difficulty.
A huge number of skin care emulsions can be prepared on the basis of pork fat, since it is easily mixed with any other types of fats, as well as with aqueous solutions, alcohols, resins, glycerin and medications.

Harm and contraindications

You can list the contraindications and possible harm from using Zdor on the fingers of one hand.

Pork fat is contraindicated for people who have recently suffered a serious illness or surgery, as a result of which the calorie content of their diet has been reduced and should be restored to normal values gradually.

Those who have liver problems should use the product with caution. The rest are advised not to abuse it.

As for external use, individual intolerance is possible. It can be easily identified if you perform a standard test on a small area of skin (wrist, elbow, etc.).

We buy and melt

Melting internal pork fat is a delicate matter, but for those who are doing this not for the first time, it is quite ordinary.

First, it is important to understand how to choose the right product. Attention should be paid to the following characteristics:

place of production (homemade fat from a familiar farmer or from your own farmstead is beyond competition);
appearance (choose fat that is a uniform, soft cream or white shade);
smell (pungent, specific – a sign of dubious quality).

To melt interior fat into lard in the amount of 3 liters and 1 liter of cracklings you will need: 3.5 kg of high-quality fat, a pan (aluminum), a fire divider.

You need to take the fat and chop it finely.
Then put it in a saucepan and put it on fire.
Stir constantly and strain off the finished mixture.
Heat until completely evaporated.

Lard can be stored in the refrigerator for up to one and a half years without losing its basic qualities.

Pork fat or ghee?

Pork fat and ghee are natural and quite versatile, easy-to-prepare products that are widely used by housewives in the kitchen.

Differences emerge when it comes to the medicinal properties of these competing foods. The fact is that ghee is aimed mainly at improving digestive processes, while health can not only improve immunity, but also cure a large number of diseases. It turns out that the range of applications of interior fat is much wider.

Other types of animal fats

Many other types of animal fats, which nature has not deprived of beneficial properties, are also used for medical purposes:

lamb - contains a large set of unsaturated fatty acids, the benefits of which have been proven by modern science;
goat - in the literature on folk medicine it is recommended for colds and ulcers;
badger - a universal remedy for the treatment and prevention of bronchitis, pneumonia and other pulmonary diseases;
bear - has a powerful healing effect on bone problems, muscle pain, cracks, burns, frostbite and strengthens children's immunity;
snake - used externally for pain of various localizations;
fish - used as a general health supplement, features: the presence of triglycerides of fatty acids, a generous source of vitamin A.

If you are concerned about the health of your family and are trying to find a universal remedy for many ailments, a small jar of rendered lard in your medicine cabinet may come in handy.

Read also: Bear fat - medicinal properties and contraindications.

No fat has probably come under as much criticism from doctors and scientists as pork fat. It has been made one of the most harmful products to human health. Used for many hundreds of years until the beginning of the 20th century, pork fat gradually fell into obscurity, and today it is rare for any housewife to have a jar of this fat in her refrigerator. Is it really so harmful or are all fears far-fetched? Let's talk in more detail about the benefits and harms of pork fat.

In recent years, it seemed that this product was doomed and should completely disappear from our lives. And all this thanks to pseudo-experts who talked about the advantages and disadvantages of saturated, unsaturated and trans fats. Fortunately, in recent years, all these conclusions have been questioned and studied in more detail. It turned out that pork fat has no trans fats and is lower in calories than butter and does not lead to artery blockage. And pork fat gradually began to return to our kitchens.

What is pork fat

Until the beginning of the last century, pork fat was one of the main types of cooking fat. They fried it and added it to the dough. And what a delicious crispy crust the chicken gets when greased with pork fat!

Pork fat began to fade into even greater oblivion with the invention of margarine, which was presented as a healthy alternative to fat.

Margarine is a vegetable fat that is solid at room temperature due to the process of hydrogenation.

This production method creates trans fatty acids, which are now said to be a source of high cholesterol. These non-natural compounds can also have adverse effects on cell membranes and the immune system, increasing the risk of inflammation in the body, cancer, and accelerating aging.

After the end of World War II, the consumption of pork fat, along with other animal fats, began to fall even further. It has gotten into the minds of many that they are the main cause of high cholesterol and related diseases.

Fortunately, recent research has found no link between saturated fat and either high cholesterol or cardiovascular disease. And there is no scientific evidence yet that pork fat is most to blame for this. Perhaps this is for the best. Indeed, despite all the “sins” and accusations of this type of animal fat, many restaurant and cafe chefs continued to prepare their masterpieces using it.

Pork fat is rendered lard. The lard, cut into small pieces, is gradually heated to separate the fat from the protein. The latter is also called cracklings, a very tasty by-product when lard is rendered.

Pork fat composition and beneficial properties

Refined pork fat differs in composition from lard. In terms of fatty acids, it is better than butter. Pork fat consists of:

50 percent monounsaturated fatty acids;

40 percent saturated fatty acids;

10 percent polyunsaturated acids.

Butter contains only 45 percent monounsaturated fatty acids. A high percentage of monounsaturated fats is associated with a lower risk of cardiovascular disease.

Most of the monounsaturated fatty acids in pork fat are:

Oleinova;

Palmitinova;

Stearic acid;

Linoleva.

In addition, it contains archidonic acid, which is also an unsaturated fatty acid. This acid plays an important role in the synthesis of many hormones, cholesterol metabolism, and heart muscle enzymes.

Lard contains almost twice as much oleic acid as the same butter. This acid is found in large quantities in olive oil, which is one of the healthiest vegetable oils. Oleic acid lowers cholesterol levels in the body, preventing cholesterol plaques from depositing on the walls of blood vessels. This acid is also called Omega-9.

The percentage of polyunsaturated fat depends on what the pigs were fed. The more grains and plant foods are present in their diet, the lower their content will be.

Lard is the second largest nutritional source of vitamin D, taking pride of place after cod liver. One tablespoon of fat contains 1000 IU of this vitamin.

Vitamin D is a fat-soluble vitamin. Therefore, in order for it to be absorbed by the body, saturated fatty acids must be present in the diet. Lard is an ideal option in this regard and provides the body with all the necessary cofactors.

The amount of vitamin D depends on the conditions under which the pigs are kept. In order for it to be produced and accumulated, pigs must receive sunlight.

In addition to vitamin D, pork fat contains vitamins K, A, and E.

Let us now consider the beneficial properties of this fat from a culinary point of view.

Pork fat has a higher smoke point compared to some vegetable oils, e.g. it is more heat stable. This means that it can be heated more strongly and does not form carcinogenic substances. Its boiling point is about 190 degrees.

Saturated fats have simple single bonds between all the molecules in the fatty acid chain and are therefore more heat resistant than double bonds. Polyunsaturated fatty acids are the most heat unstable. When such bonds are broken, the process of fatty acid oxidation occurs.

Oxidized fats are free radicals that damage cells and their amount in the body should be minimized.

Thanks to this property, it can be used for deep-frying, in batter, and added to dough when baking various flour products, including cookies. When fried, a golden brown crust forms.

Pork fat does not have a distinct smell or taste compared to, for example, lamb fat.

There are different opinions about pork fat: some claim that it is healthy, others, on the contrary, do everything they can to spit on it.

Harm of pork fat

Studies of the hydrolysis of pork fat and the degree of its digestibility by the human body have shown that the utilization of pork fat poses difficulties for the body. Pork fat It does not undergo hydrolysis and is deposited in human adipose tissue as pork fat. The human body begins to use glucose to process pork fat, which was intended for brain activity, and this leads to a feeling of chronic hunger.

Thus, we get a closed situation where there are sufficient reserves of fat, but a person chews something all the time without feeling full.

A danger to human health can occur when pork meat is poisoned with mycotoxins - waste products and decay of fungi.

Mycotoxins cause carcinogenic, mutagenic, immunosuppressive, and cytotoxic effects.

The fungal poison ochratoxin is especially dangerous in pork. After slaughtering a pig, it concentrates in the adipose tissue, as well as in the muscles, liver, kidneys and blood.

The benefits of pork fat

Pork fat differs from vegetable and butter oils in its lower thermal conductivity, as well as the presence of other organic substances in it, which limit the use of pork fat in dietary nutrition.

However, pork fat is an edible animal fat and is the most common of them.

Pork fat contains up to 0.15 mg of vitamin A and provitamin A, linoleic acid, which is necessary for the body. And the amount of cholesterol in it is not large - from 50 to 80 mg.

Widely used for external use (as the basis of ointments) and internally for medicinal purposes.

Pork fat is used to treat colds, pneumonia, bronchitis, dermatitis, eczema, ulcers, exhaustion, burns, ear pain, etc.

Properties of pork fat

Pork fat is a mixture of triglyceride acids - stearic, palmitic, linoleic and oleic. Almost odorless white mass.

Arachidonic acid, contained in pork fat, is an unsaturated fatty acid and is a component of the heart muscle enzyme. It is also part of all cell membranes of the body and is directly involved in the formation of many hormones and in the metabolism of cholesterol.

Pork fat contains much more essential fatty acids than many solid fats and butter.

The biological activity of pork fat is five times higher than that of beef fat or the same butter.

If when heating vegetable oils, lamb and beef fat, their quality deteriorates, then the quality of pork fat does not change when heated.

Medicinal ointments are prepared using pork fat, which do not irritate the skin, are well absorbed by it and are easily washed off with soapy water.

Pork fat is easily mixed with other fats, resins, waxes and fatty acids.

Solid pork fat is not suitable for making ointments with oxidizing agents, since it itself is capable of oxidation. It reacts well with alkaline substances, zinc, bismuth, copper, and heavy metal salts - this is how soaps are formed.

Pork fat, under the influence of heat, light and air, acquires an unpleasant, pungent odor - it goes rancid. Rancid pork fat is acidic and irritating.

Quality fat should be clear or slightly amber in color when liquid. When frozen, it is white and without precipitation.

Pork fat can be stored in the refrigerator for up to 18 months.

Application of pork fat

For joint pain, lubricate the joints with pork fat at night, apply thick paper for compresses on top, wrap in a warm scarf and keep it there all night.

If the mobility of the joint is impaired after an injury, mix 100 grams of pork fat with one tablespoon of salt and rub the resulting mixture into the joint area, then apply a warming bandage on top.

Recipe for burns - melt half a liter of pork fat and fry one onion in it until black, cool slightly. Grind 5 aspirin (acetylsalicylic acid) tablets to a powder and mix with the fat. All the time, lubricate the surface of the burn with this ointment, not allowing it to dry out, lubricate it again and again. There is no need to apply bandages. Aspirin lowers internal heat and kills germs, and pork fat prevents the formation of scars and scars - if you constantly lubricate the burn, new skin will simply appear in about two weeks, without any scars or scars. For this, it is worth enduring temporary inconvenience - after all, the wound needs to be lubricated every hour. The prepared ointment should be stored in a cool place.

Weeping eczema should be lubricated with a mixture of 2 tablespoons of pork fat, 2 chicken proteins, 100 grams of nightshade and one liter of celandine herb juice. The freshly prepared mixture must be thoroughly mixed and allowed to brew for 2-3 days, after which it should be lubricated on sore spots.

How to cook rendered pork fat

Option 1

Finely chop the fatty tissue and simmer over low heat until the fat becomes transparent in appearance. Then pour through a colander into another pan, add salt to taste, chop the onion and cook until the onion turns yellow. Strain through double cheesecloth into an enamel bowl, cool to room temperature and then refrigerate.

Option 2

The chopped lard is melted in a saucepan, stirring so that it does not stick to the bottom and does not fry. Strain through a sieve or fine colander. Leave in a warm place until the cracklings settle to the bottom. Strain the white lard again through double gauze into jars. The cracklings that remain must be salted and placed in jars. They are useful as an additive to meat for cabbage rolls or cutlets.

Contraindications to consuming pork fat

Internal intake of pork fat is contraindicated for cholecystitis, hepatitis, pancreatitis, atherosclerosis and duodenitis.

Lilia Yurkanis
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Lard is a white, lumpy fat that has no distinct odor and coats the internal organs of animals. Unlike ordinary lard, which appears as a solid mass, it is a crumbly product. It has important medicinal qualities that are used to treat a wide variety of diseases. It should be noted that ordinary lard, which is usually consumed, for example, in salted or smoked form, does not possess these properties. So we’ll talk about what lard is valued for, what benefits it has for the body and whether it can cause harm on this page.

Beneficial properties of pork lard

The composition of lard contains arachidonic acid, which is part of the enzymes of the heart muscle and the membrane of human cells. With its help, some hormones are formed and cholesterol is exchanged. In terms of biological activity, lard exceeds other fats several times. If, when heated, many animal fats lose their beneficial qualities, then its properties remain unchanged. It can be easily mixed with wax, glycerin, alcohol or resins to make medicinal ointments.

Rules for preparing and storing pork fat

Using lard, a variety of therapeutic compounds are prepared. When used externally, they do not irritate the skin and can be easily washed off with ordinary soapy water.

In order to prepare pork fat suitable for use in food or medicinal purposes, you can use the following methods:

Finely chop the lard or grind it using a meat grinder, put it in a saucepan and put it on low heat. When the fat reaches a transparent state, it is drained through a colander, cooled and stored in the refrigerator;

Chopped lard, placed in a metal container, is heated in the oven until cooked.

Properly prepared liquid fat is transparent (without sediment) and has an amber color. After freezing it turns white.

The prepared fat should be stored in a dark, cool place. Storage at high air temperatures and the presence of light results in a product with an unpleasant, pungent odor and bitter taste. It becomes unsuitable for consumption as it has an irritating effect. Pork fat can be stored on the refrigerator shelf for up to a year and a half, without losing its beneficial and medicinal properties.

Another benefit of pork lard

Pork fat, obtained from lard, is a rich source of energy. It contains vitamins A, E, D and K. Cholesterol is present in it in small doses. Its beneficial properties also include the presence in the composition of a sufficient amount of magnesium, zinc, potassium, phosphorus and a number of other macro and microelements necessary for human life.

Its reasonable consumption in food allows you to maintain the vital functions of the body, and also gives the skin a healthy, “radiant” appearance. Pork fat has become widespread in the treatment of a number of diseases, as a remedy for external and internal use.

Medicinal use

1. Joint pain

Sore joints are lubricated with pork fat at night, compress paper and warm cloth are applied on top;

2. Skin diseases

For those suffering from weeping eczema, a composition of the following components is recommended: pork fat - 2 tablespoons, white of two eggs, nightshade - 100 grams, celandine juice - 0.5 liters. The mixture must be kept for three to four days, and then rubbed into the affected areas;

For burns, use an ointment prepared as follows. One medium-sized onion is fried in half a liter of lard. Five crushed acetylsalicylic acid tablets are added to it. Apply the ointment to the burn several times.
Fat will help prevent the formation of scars and scars, and with the help of aspirin it is possible to prevent the burn from becoming infected. If the affected area is large, you need to lubricate it with this composition every hour for two weeks. This will allow new healthy skin to quickly form.

3. Respiratory tract diseases (bronchitis, pneumonia and others)

For internal use, dissolve a teaspoon of pork fat in a glass of hot milk. To improve the taste, you can add a little boiled honey to the resulting drink, since in its normal state it can worsen the cough;

For external use, lard is mixed with a small amount of alcohol and rubbed into the patient’s chest;

To treat a runny nose, you need to rub lard on your feet at night and put on warm socks;

For preventive purposes, an infusion prepared from one glass of rosehip decoction with the addition of two teaspoons of honey and half a teaspoon of lard is used. This will help strengthen the immune system and increase the body's activity.

Now let's talk about whether pork lard is dangerous, what harm it can cause...

Possible harm

The pig is a very clean animal, but it eats a lot that comes in its way. Therefore, lard, like meat, can sometimes be contaminated with helminths and microbes that are dangerous to humans. It may also contain mycotoxins, which are formed during the decay of fungi and are collected in large quantities in adipose tissue. Therefore, before consuming lard, it must be subjected to thorough heat treatment.

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