It is a mistake to eat lard all the year round for the following reasons:
1, lard is a kind of high-energy food, which is easy to eat too much energy and lead to obesity.
2. The content of saturated fatty acids in lard is high, which is easy to cause cardiovascular diseases. A large number of studies show that saturated fatty acids can increase the incidence of cardiovascular diseases, while unsaturated fatty acids can significantly reduce the incidence of cardiovascular diseases. The principle of scientific diet is to reduce the content of saturated fatty acids in the diet as much as possible, and keep the reasonable ratio of saturated fatty acids: monounsaturated fatty acids: polyunsaturated fatty acids as1:1:1.
3. Lard contains about 100mg/ 100g of cholesterol, which is also the cause of cardiovascular diseases.
4. Lard has a unique fragrance. When cooking dishes with lard, it can greatly increase people's appetite, lead to overeating, and cause obesity and cardiovascular diseases.
Answer supplement
There are some main differences between vegetable oil and lard: 1, different shapes: at normal temperature, lard is in solid state, and vegetable oil is mostly in liquid state; 2. Different melting points: lard has a high melting point and vegetable oil has a low melting point; 3. Different absorption rates: Generally speaking, the oil with low melting point, the closer to the body temperature, the higher the absorption rate, which can reach 97-98%. Once the melting point of oil exceeds 50 degrees, it is difficult for the human body to absorb, so vegetable oil is easier to be absorbed by the human body than lard. 4. Different fatty acids: lard contains more saturated fatty acids, while vegetable oil contains more unsaturated fatty acids. But this is not absolute. For example, coconut oil and palm oil in vegetable oil contain more saturated fatty acids. 5. Different cholesterol content: lard contains more cholesterol, while vegetable oil basically contains no cholesterol. 6. Different types of vitamins are absorbed: fat is the solvent of fat-soluble vitamins, and there are four kinds of fat-soluble vitamins: vitamin A, vitamin D, vitamin E and vitamin K. Lard can absorb vitamin a and vitamin d, and vegetable oil can absorb vitamin e and vitamin K.
We should give priority to vegetable oil in our daily diet, but we don't want to ban lard. Scientific research has proved that it is necessary to maintain an appropriate proportion of saturated fat and unsaturated fat in order to make people healthy and prolong life.
Personal suggestion: it can be mixed according to the ratio of lard to vegetable oil1:2 when eating. Vegetable oil is generally used for stir-fried dishes and cold dishes < 50% hot pepper making
Oil is very important to the brain, because unlike other organs, the soft brain is 50% fat and 40% protein, unlike other organs, which are mainly protein.
We know that the disadvantages of saturated fat (butter, animal oil and lard) are that it will cause harm to the heart and shorten the life span, but if it is scared away by saturated fat, it is a bigger heart killer to turn to margarine and hydrogenated oil. Research by the Institute of Medicine of the National Academy of Sciences even thinks that trans fats are more harmful to cardiovascular health than saturated fats.
In China, trans fat, hydrogenated vegetable oil, hydrogenated palm oil, vegetable emulsified oil, or vegetable ghee should be avoided. Unfortunately, foods that need to be fried, baked and crisp, such as fried chicken, French fries, biscuits, potato chips, soda cakes, microwave-heated popcorn, etc., may contain trans fats. Some food companies, fast food operators, restaurants, restaurants and breakfast shops may also use trans fats.
Looking for the best fat is looking for real brain food. Omega-3 fatty acids are mostly found in deep-sea fish, such as salmon, mackerel and tuna. If we eat enough Omega-3 fatty acids, the body can use it to make more elastic cell membranes instead of saturated fat. In the brain, Omega-3 fatty acids make nerve conduction better.
The reason why cooking with lard will smell fragrant may be ... Because lard is cut into small pieces and extracted after heating in a pot, it should have a similar effect of exploding incense. In addition, lard itself is animal oil, and the fat content contained in it is naturally different from vegetable oil, so it should smell fragrant. Advantages and disadvantages of lard ... Advantages: unique aroma and non-volatility, which is not easy to cause stickiness in the kitchen. Disadvantages: Low saturated fatty acids and high cholesterol content. Lard is suitable for ... fried cooking, which is not only fragrant but also crisp. Any dish that needs frying will taste and look much better than salad oil after being fried with lard. Preservation of lard. The nature of lard is unstable and easy to deteriorate, so it needs to be moved into the refrigerator after cooling to keep it fresh. When refrigerating, it must be sealed or covered, otherwise the smell of refrigerator will affect the taste of dishes.