In the older generation, "lard" is the best food and ingredient, only eaten during the New Year's Festival, usually there is no chance to eat, and the older generation is very fond of lard.
The older generation of people for pork, the practice is very simple, simple and unpretentious, just weave it into lard residue, the rest of the lard is used to stir-fry vegetables, "lard residue" is eaten as a small snack.
Lard is very simple to prepare, rich in various additives and condiments, is one of the favorite dishes of the older generation, can be added to the body rich in nutrients and trace elements.
With the development of society and the promotion of the economy, "lard" will gradually flood the market, replaced by: "peanut oil", "rapeseed oil", "olive oil", "germ oil", "soybean oil"
"Lard" seems to have been forgotten by people, but the thought of the aroma and taste of lard in the mouth still makes people linger.
The nutritional value of "lard residue"
1. Lard residue mainly plays a role in replenishing energy, regulating the deficiency of qi and blood, and alleviating the symptoms of hypotension.
2, which contains a certain amount of fat and triglycerides, after ingestion of the body can supplement a lot of energy.
3. It has a good regulatory effect on dizziness and headache caused by deficiency of qi and blood.
4. Lard residue can effectively regulate low blood pressure, resulting in many uncomfortable symptoms.
Let's take a look at the "harm of lard residue"
1, lard residue, contains a lot of animal fat, belongs to saturated fatty acids, eat more harmful to the human body, will make cholesterol triglycerides elevated, induce cardiovascular and cerebrovascular diseases, hypertensive diseases, cardiovascular and cerebrovascular diseases are not recommended, the elderly are eaten by fat people.
2, lard residue in the decomposition of heat, will produce a "benzopyrene" carcinogen, the longer he spends more time in the higher the substance content, and lard residue also contains polycyclic aromatic path, which is also a carcinogen, the total number has reached more than 1000 kinds of carcinogens, more than 1/3 of the multi-ring aromatic station.
3, lard residue in the process of production of oil temperature is very high, up to 200 ° C or more, will produce a large number of carcinogens, and peroxide intake of lard residue will induce esophageal cancer, stomach cancer colorectal cancer incidence greatly increased.
4. Long-term consumption of lard residue will induce stomach cancer, because the oil residue is not easy to digest and absorb in the stomach, decomposition and stay in the stomach for a long time will cause a large amount of gastric acid secretion, causing persistent stimulation to the gastric mucosa, and over time it will induce gastrointestinal diseases.
Why is lard residue so delicious?
In the previous era of economic scarcity, there were relatively few materials, and people's income was not proportional to their expenses, which often produced an inverse proportion, and not all food could be eaten.
Subsequently, people discovered lard, after eating lard, will enhance the body's feeling of fullness, as well as provide a variety of nutrients, promote the normal operation of organ tissue cells.
For farmers, most of them will choose convenient and fast pork plate oil to refine lard to meet the needs of daily life and the intake of edible oil.
In the process of refining lard, the oil content and triglyceride content in lard will be converted into a liquid through refining, and the remaining lard residue will be solidified back into a solid and deposited at the bottom of the pot, which is our common lard residue.
The water content of lard residue is relatively low, the address is relatively soft, the taste will be more brittle, and at the same time, in the cooking process, lard residue will also undergo some changes with lard, resulting in non-enzymatic browning.
For example, the ammonia reaction (commonly known as the Maillard reaction) produces a dark brown substance and a gummy flavor component, and it is this unique aroma that makes most people like it.
Is lard residue a "cancer-proof food" or a vascular "killer"? Now that the answer is available, it is recommended to know as early as possible
——Eating some lard in moderation may bring anti-cancer effects to the body?
According to the analysis of American research: the effect of lard residue on the prevention of arteriosclerosis and cancer is in a stable state, not a killer, nor a good medicine.
From the nutritional point of view: the main components of lard residue are "oil" and "unsaturated fatty acids" such substances will affect the hardening of blood vessels after entering the human body, resulting in atherosclerosis of blood vessels, more fragile.
Due to the large amount of oil and fat in lard, as well as the intake of unsaturated fatty acids, we will not have some greater impact on the body after entering the body, but a large amount of lard residue will indeed cause some damage to our health, such as inducing obesity.
This is precisely because of the lard residue, which contains a large number of fats and fat components, is not excreted through bacterial metabolism level and gastrointestinal peristalsis, long-term accumulation on the blood vessel wall, inducing the accumulation of oil on both sides of the blood vessel wall, causing obesity, blood circulation, blood viscous vascular lesions.
——Will long-term eating of lard residue induce cardiovascular and cerebrovascular diseases?
From a clinical point of view: the nutrients and nutrients in lard residue will directly participate in the accumulation of fatty substances by the human body, appropriately supplement lard residue, and supplement protein and amino acid components for the body.
After entering the human body, lard residue is first partially digested, absorbed, and decomposed through the stomach and intestines, and the cells are decomposed into a large number of "digestive enzymes" through the transformation function of the digestive tract and the transformation of salivary enzymes.
The amino acids in lard, as well as triglyceride cholesterol components, are customized near the mucous membrane of the small intestine through these substances, and enter the blood circulation and transport to various tissues and organs and individual tissue cells.
Occasionally eating some lard residue will not have a serious impact on blood vessels, but it is worth noting that there is also a certain amount of fat and a large amount of triglycerides in lard residue, which is not suitable for eating often, so as to avoid increasing the burden on the trachea and increasing the main disease of the agent.
Extension 1 – Who's going to tell if the lard is spoiled?
1, look: the color is not too black and too yellow, whether it is refined lard or boiled lard, the color appears pale yellow or white when solidified, and the color is clear and transparent at that time.
2, smell: the refined lard has almost no taste, only a faint taste of lard, and the boiled lard is a strong burnt aroma, if there is a pungent harrah taste, it is impossible to eat.
Extension 2 - How to save lard without spoiling?
The best way to store is to put it in the refrigerator, the storage refrigerator has the effect of keeping the fresh, and the lard can extend the shelf life.
However, it is worth noting that when storing lard, it must be sealed in the refrigerator to avoid other foods in the refrigerator and lard. #爱乐养生指南 #