When I was a child, every time I took a bite of the lard bibimbap, the delicious feeling almost made me forget all my worries. I believe that many people have a glittering lard dish in their memory, but many people rarely eat it once, because they start to worry about the health of their blood vessels.
In recent years, the controversy over lard has not stopped. In the minds of many people, lard is an unhealthy food, bad for cardiovascular health, and one of the "killers" of cardiovascular disease.
Lard is mainly composed of saturated fatty acids and monounsaturated fatty acids, of which the content of saturated fatty acids accounts for about 70%. Saturated fatty acids are a type of saturated fatty acid, and long-term intake of too much can lead to health problems such as dyslipidemia, cardiovascular disease, etc. As a result, some people believe that lard is unhealthy and should be avoided as much as possible. However, it's not that simple. Studies have found that lard consumption in moderation actually has many amazing benefits.
5 benefits of eating lard regularly
1. Enhances bone health
Lard is a common cooking oil that not only has a unique flavor but is also rich in vitamin D, which plays an important role in maintaining bone health. Vitamin D is a fat-soluble vitamin that helps promote the absorption and utilization of calcium, which enhances bone strength and stability.
2. Improves skin health
Vitamin E, which is abundant in lard, has a strong antioxidant effect and can help protect the skin from free radical damage. In addition, lard also contains some natural moisturizers that are able to moisturize and soften the skin, reduce the appearance of wrinkles, and make the skin healthier and younger.
3. Enhances brain function
The cerebrophospholipids in lard are one of the important components that make up nerve cells and brain cells. A moderate intake of lard can provide the fatty acids and phospholipids needed by the brain, which can help improve brain function and memory. In addition, choline, which is rich in lard, also contributes to the improvement of nerve conduction and learning ability.
4. Protect heart health
Lard has long been one of the most controversial ingredients in people's diets. But the latest research suggests that the monounsaturated and polyunsaturated fatty acids in it are good for heart health.
Monounsaturated and polyunsaturated fatty acids are widely recognized as healthy fats. They can help lower blood cholesterol levels and play a role in reducing the problem of clogged blood vessels, which can reduce the incidence of heart disease and stroke. Studies have found that moderate intake of these fatty acids can improve heart function and reduce the risk of heart attack.
5. Improves digestive system function
The unsaturated fatty acids rich in lard help to lubricate the intestines and promote the smooth passage of food through the digestive system. In addition, lard also has an antibacterial effect, which can help kill harmful bacteria in the intestines and maintain a healthy balance in the intestines.
These three oils can not be eaten without eating
1. Trans fatty acids
Trans fatty acids are synthetic fats and fats that are commonly found in processed foods, fast food, and baked goods. They have a long shelf life and better stability, but they are harmful to health. Long-term intake of trans fatty acids may lead to an increased risk of chronic diseases such as cardiovascular disease, obesity, and diabetes. In contrast, healthy oils and fats such as vegetable oils, olive oils, and fish oils are ideal substitutes for trans fatty acids.
2. Palm oil
Palm oil is a common vegetable oil that is often used in snacks and roadside stalls. However, palm oil contains a higher proportion of saturated fatty acids, and long-term intake can increase the risk of cardiovascular disease and high blood pressure. In addition, the production of palm oil also has a negative impact on the environment. To protect personal health and the environment, we should try to avoid palm oil consumption and opt for other vegetable oils such as olive oil, sunflower oil, and soybean oil.
3. Oil for repeated frying
It is advisable to avoid the consumption of oil that has been fried multiple times, as this causes the unsaturated fats in it to form various harmful polymers, and frequent intake of this oil can lead to an enlarged liver and cells that are prone to cancer.
In addition, cooking oil that has been fried many times can also produce a substance called "trans fatty acids" at high temperatures, and regular consumption of this cooking oil that has been fried many times can cause certain chronic diseases.
In the pursuit of a healthy lifestyle, choosing the right cooking oil is crucial. In contrast, healthier cooking oils such as olive oil, flaxseed oil, sunflower oil, etc., have a positive effect in maintaining cardiovascular health and maintaining body balance. Let's choose healthier cooking oils in our daily diet to create a healthy living environment for ourselves and our families.