Useful properties of internal fat. The benefits and uses of internal pork fat

Interior rendered pork fat

Homemade lard.

How to melt lard.

The benefits and uses of pork interior fat.

Lard, recipe with photo.

Melted lard can be prepared from subcutaneous fat and from interior fat. Interior is fat that is attached to the internal organs of the animal.

Any lard from pork fat can be cooked 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 interior fat has healing properties.

In folk medicine, it is used to treat cough. It is taken both inside with tea or milk, and for rubbing. There are different recipes with honey, cocoa, propolis.

Interior lard is used as the basis for homemade ointments for skin diseases, varicose veins, etc.

Nowadays, home craftsmen themselves make environmentally friendly cosmetic creams based on suet.

From my own experience. I remember how, as a child, milk with lard saved me from a wild cough. I remember that it was not tasty, but I quickly recovered.

And I also had to make an ointment from a series of interior lard, it did help when pharmacy ointments only caused deterioration.

Interior lard is widely used in cooking. In Soviet cookbooks, it is often found, for example, in cutlets or dough for chebureks. If you read the composition of today's factory dumplings, interior fat is almost always indicated there.

Many people are used to frying potatoes in lard. You can mix interior 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, with lard they do not get stale for a long time. And shortbread cookies are more tender.

However, today we have lost the habit of baking with natural animal fat. Therefore, its taste bothers many, and me too. I tried to bake according to the original recipe, it is on a mixture of pork fat and butter. Did not like. Perhaps more spices should have been added.

And now I use it mainly for the preparation of 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 in the market and prepare very pure lard from it, without the smell and without the taste of fried lard.

Interior fat is sold in the markets in the meat rows. Usually it is rolled like this white roll without 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 nutritive fat, be sure to pay attention to its appearance and smell. Choose beautiful fat with a minimum of red blotches, fresh: white and without a sharp 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 get cleaner rendered visceral fat. The process always consists of two stages: long soaking and rendering.

I use a water bath for melting. 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 interior fat

Ingredients:

Interior fat - 860 g

Result: 700 ml of lard and 130 g of cracklings.

That is, a liter jar of lard needs 1200-1300 grams of interior fat.

Cooking:

1. Expand the lard and cut out, if any, large blotches of blood. Cut into pieces, the smaller the better. I have them about 3 cm.

2. Arrange the pieces of fat in liter jars. No need to hit hard. To fill with water. Add vinegar 6-9% for the first time, 1 tablespoon per jar. Close jars with lids. Put for soaking in the interior of the refrigerator.

3. Change the water in the jars twice a day. Soaking time 3-4 days.

4. Drain the water. Pour the fat into a thick bowl. I have a cauldron. Put in a water bath, that is, in a pot 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 in a bowl or ladle. Fat is hot, so enameled or stainless steel dishes are better.

5. After 3 hours, I was left with cracklings and very little fat. Cracklings can be stored in the freezer and used in cutlets or minced meat for stuffing dumplings or pastries.

6. Ready lard hardens slowly at room temperature. When the process is over, it is still liquid, because all the time we add hot. Strain the lard through a colander lined with gauze (wide bandage) in several layers.

7. Cool at room temperature. Store in refrigerator compartment. Pure lard in the refrigerator is perfectly stored for a whole year.

There are additional methods for deodorizing already prepared pork fat. I tried to add 100 grams of milk per liter of finished lard, then mix and bring to a boil. Didn't notice the difference. Perhaps the milk should be market.

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

Cough occurs mainly in infectious diseases of the respiratory tract: pharyngitis, laryngitis, sinusitis, viral tonsillitis, SARS, 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 in which the airways try to get rid of sputum and microparticles that irritate the nasopharyngeal mucosa. There are dry cough (unproductive) and wet or wet (productive). Usually at the beginning of a cold, a dry cough occurs, at the stage of development of the disease - wet. A wet cough greatly facilitates the patient's breathing, but since the mucus can be of different consistency, the speed of recovery depends on the correctness of the selected therapy.

Animal fat has long been used to treat coughs and colds. Most often, lard is used, since it is the most affordable. It looks like a white folded grid. For treatment, the fat must be melted over low heat until smooth, then it will solidify in the form of lard. Lard in finished form should have a slight pleasant smell.

If the fat smells unpleasant, then it is old and should not be consumed internally. You can not salt fat or lard, otherwise this product loses its useful qualities.

Medicinal properties and benefits:

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

Even for therapeutic purposes, fat should not be abused by people suffering from gastroduodenitis, metabolic disorders, obesity, liver and thyroid pathologies.

Therapeutic effect

In addition to lard, other animal fats are used in cough therapy:

badger fat is applied externally and internally. It has a powerful antiseptic and anti-inflammatory effect. Well eliminates chronic spastic cough with 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 an expectorant and immunostimulating property;
dog fat: used for lung disease, accompanied by a spasmodic cough;
goat fat: a highly effective antitussive, unlike other types of fat, does not have an unpleasant odor, therefore it is especially popular in pediatric practice;
mutton fat: a powerful antitussive containing vitamins and saturated acids. Sheep fat is especially effective in the treatment of bronchitis and smoker's cough. Contraindicated in diseases of the urinary system, stomach ulcers, gastritis, cerebral atherosclerosis. All other categories of patients need to adhere to a strict dosage;
pork fat: used for all infectious diseases accompanied by cough.

Recipes for cough with lard

It should be remembered that with any symptom you need to go for a consultation with a specialist and consult with him even about the use of folk remedies. Interior fat can be used as an independent remedy, or together with other ingredients.

Internal use of visceral fat:

Mix 10 grams of melted lard with 200 ml of milk, drink hot.
Take badger or bear fat on an empty stomach 15-50 grams for 4 weeks. Then a monthly break is made, 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 the mixture in a tablespoon three times a day half an hour before meals;
chop lemon (10 pcs.), eggs (10 pcs.), cognac half a liter, 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 in the oncological process in the lungs. Badger fat, cognac, honey, aloe - all half a liter each. The mixture is taken half an hour before meals in a tablespoon.

External use of interior fat:

melt goat fat in half with honey, rub the whole body, wrap with cellophane, wrap the patient with a warm blanket. Helps with prolonged bronchial cough;
mix lard with turpentine 1:1, rub into the chest dry with bronchitis. To this composition, you can add 3-4 crushed tablets of Analgin or Aspirin;
mix goose fat and finely grated onion head 1: 1, grease the chest and neck in front, put compressor paper and a warm scarf or blanket on top;
hang a piece of lard in a hot place to naturally get a small amount of melted lard. Do a massage with him for 15-20 minutes, then warmly wrap the patient. Repeat the procedure for a week;
for infants and children under 3 years old, lard is not used for medicinal purposes. Recipe for cough with lard for children from Dr. Komarovsky: heat a piece of old yellowed lard, put a piece on the chest at night and fix it with a towel or warm cloth;
chop garlic (small head), grind with 100 grams of fat, rub into the soles at night.

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

Fat is fatty layers that are located under the skin of the animal. The product has long been widely popular among adherents of national dishes. Pig fat has found application in medicine. It can be used to cure many diseases. If we talk about cosmetic orientation, lard protects the skin from frost.

the benefits and harms of chicken liver

The benefits of lard for men

Can there be high-quality gatherings without a bottle of gorilka and chopped bacon? The question is rhetorical, the product is considered purely masculine. In addition to the taste, lard is also useful.
In order not to get drunk and protect the stomach from a possible ulcer, eat a piece of fat before holding a feast. So you will not allow ethyl alcohol to be absorbed into the walls of the esophagus, and avoid a hangover in the morning.
No matter how funny it sounds, but fat is considered Ukrainian Viagra. Pork fat enhances a man's sexuality and also improves the potency and reproductive function of children.
Often lard is included in the daily menu of athletes, because it saturates the body better than a piece of boiled meat or steak. It is useful to eat the product for men who have hard physical work.

the 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 energy on low-calorie diets and other strict dietary restrictions.
Salo is considered an excellent product for weight loss. Despite the 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 is the use of lard for pregnant girls? The product is needed by ladies to maintain strength and vigor throughout the entire gestation of the fetus.
From the second or third month of pregnancy, the female body begins to quickly accumulate fat. With the systematic intake of fat, 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 nervous system of the child. Salo will allow the girl to recover faster after childbirth and reduce the risk of depression.

the benefits and harms of beef liver

Daily intake of fat

The daily norm of fat consumed for adolescents is no more than 50 grams. In other cases, everything is individual.
For adults with obesity, it is forbidden to eat more than 20 grams. fat. With an active lifestyle and for athletes, the norm of the product is 60 gr.
With an inactive lifestyle, in the absence of contraindications, you can eat 40 gr. product without the consequences of obesity. At the same time, lard must be consumed with black bread without fail.
During pregnancy, the animal composition should not exceed 25 gr. and without salt.

Selection and storage of fat

The choice of such a product must be taken seriously. Forget about buying bacon in stores, in which case the freshness may be poor. Give preference to meat markets, mostly the owners sell lard there, and it will be fresh.
The seller will be able to vouch for the freshness of the product and tell what livestock feeds (important information). When choosing fat, pay attention to the layers. Each piece is stamped with the stamp of the sanitary service.
A responsible seller must have a certificate from a veterinarian with him. The freshness of the product is determined precisely by its pinkish tint, or the fat can simply be white. If the color of the layer is pronounced, then the blood has entered the fatty layers. This is fraught with the presence of pathogens.
If the fat is yellowish, avoid stale raw materials. The sex of the animal also plays a significant role. If it is a wild boar, its fat with 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 doesn't have to 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.

the benefits and harms of beef for the human body

Fat harm

Pork fat is useful for a person, subject to the prescribed norm. Overeating is unhealthy and usually leads to obesity. Roasting of raw materials is prohibited, as a result of such manipulation, carcinogens that harm a person are released.
There is lard, it harms the body due to the high content of cholesterol in the composition. When using such raw materials when cooking, be careful. If you have been diagnosed with problems with the gastrointestinal tract or the cardiovascular system, refrain from consuming the dish.
Remember, lard is good for a person, subject to all the rules for raising livestock. Also, animals should be kept in ecologically clean 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 no more useful. Ready fat adversely affects the work of the gastrointestinal tract, the product is contraindicated in ulcers and kidney disease.
Remember, lard is a high-calorie product. In 100 gr. contains the daily rate of fat that a person needs. If you eat fatty foods along with fat, obesity will not be avoided in the near future. Don't put too much hope on the composition. Salo does not belong to the storehouse of vitamins and microelements.
It is forbidden to use fat in case of serious chronic diseases. In this case, visit your doctor. The specialist will give precise instructions and prescribe the daily rate individually. Remember that for a healthy person, overeating raw materials is fraught with serious consequences.

Fat intake should be in moderation. The composition will bring benefits to the body subject to the above recommendations. Carefully choose the layers and do not be lazy to walk around the market. Communicate with sellers or buy fat through friends.

the 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 useful properties and contraindications for use.

We advise you to read: the harm and benefits of fats

Some admire the cosmetic and therapeutic effect of pork fat, while other people are categorically sure that the product only brings harm to our body.

Compound

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

The product in its composition contains 99.6% fats, as well as vitamins A, E, D, K. Fat is especially saturated with carotene and minerals (phosphorus, potassium, calcium, sodium, magnesium, to a lesser extent iron, iodine and copper). The calorie nutritional value of the product is quite high: 896 kcal per 100 g. Pork fat combines several triglycerides of fatty acids that are indispensable for strengthening immunity, such as:

Linoleic;
Stearic;
palmitic;
Oleic.

The advantage of pork fat is the predominance of arachidonic acid in its composition. The acid contributes to the body's natural cholesterol metabolism.

Benefit

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

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

The benefits of pork fat allows you to use it to improve health and beauty. Face masks and creams based on this product are quickly absorbed by the skin. When fat is mixed with other medicinal components, all substances are freely decomposed, getting inside the body. The product does not interfere with the breathing of the skin, does not irritate them, but is washed off simply - with warm water and soap.

Harm

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

We advise you to read: how to clean the vessels in the body

The second disadvantage that proves the harm from eating this fat is the saturation of fat 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 the body uses glucose to assimilate this product, which should be aimed at stimulating brain activity. In other words, a person wants to eat all the time, despite impressive fat reserves.

Significant harm to our body is caused by mycotoxins that occur in the product as a result of the life cycle and decomposition of fungi. 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 organs of the pig during slaughter.

Application methods

There are many popular 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 in 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 offal, but from the amount of food consumed. Therefore, even a low-calorie diet takes into account the allowable daily intake of pork fat, which is 10 g per day. The proportion 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 a few extra pounds, doctors advise taking lard inside every day.

Pork fat is popular both in cooking and in the cosmetic industry. Those who wish to rejuvenate the skin of the face and get rid of wrinkles will be helped by masks, where oak bark, linden flower stalks and dill seeds are used as additional components. Dry skin problems will disappear when applying a mixture of pork fat with sage or parsley juice.

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

Animal fats are widely used not only in cooking, but also for medical 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 interior pork fat, or simply healthy. This is the fat-rich tissue of an animal (in this case, a pig), enveloping its internal organs. Useful properties of the product and its high therapeutic potential determines the rich content of nutrients.

Medicinal properties

Interior pork fat is useful for both adults and children. But many people don't even realize it. Therefore, we consider its properties in more detail.

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

The second advantage is the presence of arachidonic acid from the class of omega-6 fatty acids. This compound is good for the brain and can increase mental alertness. In addition, it provides medical care 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 right amount 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 absorption of calcium, plays an important role in the processes of hematopoiesis, affects blood clotting;
D - fights depression, correlates with the level of calcium and glucose in the blood, reduces the risk of cancer, strengthens the immune system, participates in the formation of bones and teeth.

Due to its composition, interior pork fat copes well with beriberi.

Application in traditional medicine

The main purpose of interior 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 is great for mild colds, coughs, and chronic bronchitis. Most often used for making compresses.

A few recipes and tips for external use:

rubbing for colds is 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 and blot in melted fat, put on your back and cover with a warm towel;
ointment for rubbing: in 50 g of baked health, add 2 tbsp. l. vodka and carefully move.

Recipes for the treatment of cough by ingestion:

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 going to bed;
decoction: add a small amount of healthy to rose hips and bee honey, consume three times a day;
fat with milk for dry cough: melt a small amount of visceral fat in hot milk with honey, drink three times a day.

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

Cosmetic properties

A valuable property of interior pork fat lies in its ability not to lose its biological value after heating.
It is used to prepare various ointments and creams that maintain and improve the beauty of the skin. The skin quickly absorbs such a product, since in some biochemical properties it is similar to human fat.
Another undoubted plus is the quick delivery of all the necessary components of cosmetics to their destination due to the high absorbent properties of health.
The product does not clog the skin, allowing it to breathe as before, while being washed off without much difficulty.
Numerous skin care emulsions can be prepared from lard, as it mixes easily with any other type of fat, as well as with aqueous solutions, alcohols, resins, glycerin, and drugs.

Harm and contraindications

You can list contraindications and possible harm from the use of health on the fingers of one hand.

Pork fat is contraindicated in people who have recently undergone 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.

Caution should be taken to the product for those who have liver problems. The rest is recommended not to abuse.

As for external use, individual intolerance is possible here. It is easy to identify if you conduct a standard test on a small area of \u200b\u200bthe skin (wrist, elbow, etc.).

We buy and recycle

Melting the interior pork fat is a delicate matter, but for those who do this not for the first time, it is rather ordinary.

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

place of production (home-made fat from a familiar farmer or from his own farmstead is out of competition);
appearance (choose a fat of a uniform, delicate cream or white shade);
smell (sharp specific - a sign of dubious quality).

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

You need to take the fat and chop it finely.
After put it in a saucepan and put on fire.
Constantly stir and strain already ready.
Heat until completely evaporated.

You can store lard without losing basic qualities in the refrigerator for up to a year and a half.

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 mainly aimed at improving digestive processes, while healthy can not only increase immunity, but also cure a large number of diseases. It turns out that the range of application of interior fat is much wider.

Other types of animal fats

For medical purposes, many other types of animal fats are also used, which nature has not deprived of useful properties:

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

If you're worried about your family's health and looking for a one-stop-shop for a variety of ailments, a small jar of melted lard in your first aid kit might come in handy.

Read more: Bear fat - medicinal properties and contraindications.

None of the fats, probably, has not been subjected to such huge criticism from doctors and scientists as pork fat. It has been made one of the most harmful foods to human health. Used for many hundreds of years until the early 20th century, pork fat gradually faded 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 is all the 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 more detailed study. It turned out that pork fat has no trans fats and is lower in calories than butter and does not lead to blockage of arteries. 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. It was fried on it, it was added to the dough. And what a delicious crispy crust the chicken gets when it is smeared with pork fat!

Pork fat has fallen into even greater oblivion since the invention of margarine, which was touted as a healthy alternative to fat.

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

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

After the end of the Second World War, the consumption of pork fat, along with other animal fats, began to fall even more. In the minds of many, it is stuck that they are the main cause of high cholesterol and related diseases.

Fortunately, recent studies have found no link between saturated fat and high cholesterol or cardiovascular disease. And that it is the pork fat that is most to blame for this, there is no scientific data yet. Perhaps this is for the best. After all, despite all the "sins" and accusations of this type of animal fat, many chefs of restaurants and cafes continued to cook their masterpieces on it.

Pig fat is melted 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 melted.

Pork fat composition and beneficial properties

Melted 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 monounsaturated fatty acids in pork fat are acids:

Oleic;

palmitic;

Stearic;

Linoleic.

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

Fat contains almost twice as much oleic acid as butter. This acid is found in large quantities in olive oil, which is one of the healthiest vegetable oils. Oleic acid reduces the level of cholesterol 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 fats depends on what the pigs were fed. The more grains and plant foods present in their diet, the less their content will be.

Lard is the second largest food 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. Fat in this respect is an ideal option and provides the body with all the necessary cofactors.

The amount of vitamin D depends on the conditions in 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 vitamin K, A, E.

Consider now the beneficial properties of this fat from the point of view of cooking.

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

Saturated fats have simple single bonds between all molecules of the fatty acid chain and are therefore more thermally stable than double bonds. The most thermally unstable polyunsaturated fatty acids. When such bonds are broken, the process of fatty acid oxidation occurs.

Oxidized fats are free radicals that damage cells and should be kept to a minimum in the body.

Due to this property, it can be used for deep-frying, in batter, added to the dough when baking various flour products, including cookies. When frying, a golden crust is formed.

Pork fat does not have a pronounced smell and taste compared, for example, with lamb fat.

There are different opinions about pork fat: some argue that it is useful, others, on the contrary, spit on it in every possible way.

The harm of pork fat

Studies of the hydrolysis of pork fat and the degree of digestibility by the human body have shown that the utilization of pork fat presents difficulties to the body. pork fat hydrolysis is not subjected to and in human adipose tissue is deposited 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, a closed situation is obtained when there are sufficient reserves of fat, but a person chews something all the time, without experiencing saturation.

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

Mycotoxins cause carcinogenic, mutogenic, immunosuppressive, cytotoxic effects.

The fungal poison ochratoxin is especially dangerous in pork. After slaughtering a pig, it concentrates just in adipose tissue, as well as in 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, lard is one of the edible animal fats 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.

It is widely used for external use (as the basis of ointments) and inside, for medicinal purposes.

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

Properties of pork fat

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

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

There are many more essential fatty acids in lard than in many solid fats and in 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.

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

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

Solid pork fat is not suitable for the manufacture of ointments with oxidizing agents, since it itself is capable of oxidation. It reacts well with alkaline substances, zinc, bismuth, copper, salts of heavy metals - 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 liquid state. In the frozen state - white and without precipitation.

You can store pork fat in the refrigerator for up to 18 months.

The use of pork fat

For joint pain - lubricate the joints with pork fat at night, put thick paper for compresses on top, wrap with a warm scarf and keep it that way 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 - half a liter of pork fat should be melted and one onion should be fried until black, cool a little. Crush to a powder state 5 tablets of aspirin (acetylsalicylic acid), stir with fat. Lubricate the surface of the burn with this ointment all the time, preventing it from drying out, lubricate it again and again. Bandages do not need to be applied. Aspirin lowers internal heat and kills microbes, and pork fat does not allow scars and scars to form - if you constantly lubricate the burn, just in about two weeks new skin will appear, without any scars and scars. For the sake of this, it is worth undergoing temporary inconvenience - after all, you need to lubricate the wound 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 grass juice. The freshly prepared mixture should be thoroughly mixed and allowed to brew for 2-3 days, after which it should be lubricated with sore spots.

How to cook rendered pork fat

Option 1

Finely chop the adipose tissue, melt over low heat until the fat becomes transparent in appearance. Then, through a colander, drain into another pan, 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

Shredded interior lard is melted in a saucepan, stirring so that it does not stick to the bottom and is not fried. Strain through a sieve or fine colander. Set aside in a warm place until the cracklings settle to the bottom. Strain the already white fat again, through double gauze into jars. The remaining cracklings must be salted and put in jars. They are useful as an additive to meat for cabbage rolls or cutlets.

Contraindications to the use of pork fat

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

Lilia Yurkanis
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Salt is a lumpy, white, odorless fat that coats the internal organs of animals. Unlike ordinary fat, which appears to be a solid mass, it is a crumbling product. It has important medicinal qualities that are used to treat a wide variety of diseases. It should be noted that ordinary fat, which is customary to use, for example, in salted or smoked form, does not possess these properties. So what is lard valued for, what are its benefits for the body and whether it can harm, we will talk on this page - / site / further.

Useful properties of 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 the rest of their fats several times. If, when heated, many animal fats lose their useful qualities, then its properties remain unchanged. It is easy to mix with wax, glycerin, alcohol or resins to make medicated ointments.

Rules for the preparation and storage of pork fat

With the use of interior lard, various compositions of therapeutic action are prepared. When applied 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 nutritional or medicinal purposes, you can use the following methods:

Finely chop the lard or chop with a meat grinder, put in a saucepan and put on a slow fire. When the fat reaches a transparent state, it is drained through a colander, cooled and sent for storage in the refrigerator;

Shredded bacon, placed in a metal container, is heated in the oven until cooked.

Properly prepared liquid fat is clear (no sediment) and has an amber color. After freezing, it turns white.

Store prepared fat in a dark, cool place. Storage at high air temperature and the presence of light leads to the fact that a product with an unpleasant, pungent odor and a bitter taste is obtained. It becomes unsuitable for consumption, as it has an irritating effect. Pork fat can be stored on a refrigerator shelf for up to a year and a half, while it does not lose its beneficial and healing properties.

More benefits of lard

Pig fat, derived 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 useful properties should also include the presence in the composition of a sufficient amount of magnesium, zinc, potassium, phosphorus and a number of 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” look. Pork fat is widely used in the treatment of a number of diseases, as a remedy for external and internal use.

Medicinal use

1. Joint pain

Sick joints are lubricated with pork fat at night, paper for compresses and a 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, protein 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. In half a liter of lard, one medium-sized onion is fried. Five crushed tablets of acetylsalicylic acid are added to it. Apply the ointment to the burn several times.
Fat will help to avoid the formation of scars and scars, and with the help of aspirin it is possible to prevent infection of the burn. 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 form quickly.

3. Respiratory diseases (bronchitis, pneumonia, etc.)

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 increase coughing;

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

To treat a runny nose, you need to rub the feet with pork fat at night and put on warm socks;

For preventive purposes, an infusion prepared from one glass of rosehip broth 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 activity of the body.

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

Possible harm

The pig is a very clean animal, but it eats a lot that gets in its way. Therefore, lard, like meat, is sometimes infected with helminths and microbes that are dangerous for 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 consumption of interior lard, it must be subjected to thorough heat treatment.

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