Introduction: Lard, we are accustomed to calling it meat oil or lard oil, it is extracted from the lard plate oil, condensed into a solid, generally appear white or light yellow.
In the past, when the living conditions were not good, many people extracted oil from the lard plate oil, stir-fried vegetables with lard, and the meals would become particularly fragrant, especially the fried greens, the leaves were wrapped in grease, the color was shiny, the flavor was delicious, and the meals had a special lard aroma.
With the improvement of living standards, people in the city have basically changed to eating vegetable oil, thinking that lard is too greasy and unhealthy, which is biased.
In fact, we are eating lard more or less every day, after all, lard is the fat of pork, as long as we eat pork, we will eat lard.
For the older generation, they think that "a spoonful of lard is better than 5 pairs of medicines", what is the matter? Arouse the curiosity of many young people, let's take a good look!
One spoonful of lard equals five pairs of medicines?
One pair of lard is equal to 5 pairs of medicines, which refers to the fact that some people think that lard can eliminate tetrodotoxin in the inscription world, but this statement is not reliable.
Tetrodotoxin is a structure, very stable non-protein neurotoxin, commonly used in the family frying cooking has no effect on this, lard does not contain any substances that have an effect on tetrodotoxin.
In fact, at present, the medical community has not found the antidote to tetrotoxin, lard has always played an important role in Chinese food culture, even in modern society, edible vegetable oil still can not completely replace the status of lard, but long-term eating lard may indeed increase the risk of disease.
Specifically, "lard", which itself is made of pig fat, has a more complex composition, which in addition to the vast majority of triglycerides, also contains cholesterol and minerals such as zinc and selenium.
None of these nutrients has an antagonistic effect on tetrodotoxin in animal experiments, so the so-called eating lard in the text can "detoxify" is an unreliable rumor, so it is not convinced.
Is eating lard a regular way healthy or harmful? Tell you the truth all at once
Benefits of Lard:
Lard is extracted from the oil of the pig's abdomen, lard has a special flavor, can be fresh, enhance appetite, appetizing spleen and digestion, moderate consumption, can make up for the deficiency of the body, alleviate loss of appetite, spleen and stomach weakness and other diseases.
Lard is rich in fat, can provide a lot of heat to the body, can play a role in keeping warm and cold, lard is oil, can lubricate the intestines, make the stool smooth, relieve and treat constipation.
Disadvantages of lard:
Each 100 grams of lard contains 897 kcal of calories, 99.6 grams of fat, almost zero protein and carbohydrates, and belongs to high-energy and high-fat foods, while each 100 grams of rice contains 346 kcal of calories.
Lard is a saturated fatty acid with an extremely high energy density, producing 2.25 times more calories than the equivalent amount of carbohydrates, and is prone to obesity.
It leads to cardiovascular and cerebrovascular diseases, because a large amount of lard consumption will lead to fat accumulation, and it will also induce the occurrence of cardiovascular and cerebrovascular diseases. In particular, the large amount of saturated fatty acid components in lard is very detrimental to human health.
Why is lard more fragrant than vegetable oil?
Lard, like vegetable oil, is also an oil, but lard is an animal oil, and its fatty acid composition is very different from vegetable oil, the fatty acids in plants are mainly unsaturated fatty acids, the saturated fatty acid content is lower, and the saturated fatty acids in lard are much higher than the saturated fatty acids in vegetable oil.
1. Pig fat contains lactone compounds, pyrazine compounds, furan compounds, ribose and cystine and other substances lacking in vegetable oils, which react during the heating process of stir-fry to produce volatile meaty ingredients to increase the taste of the dish.
2, vegetable oil mainly contains unsaturated fatty acids through automatic oxidation to form aldehydes with bad odor and other substances affect the flavor of food, which is why the so-called native pork is better than feed pigs is because the soil pigs have more fat.