Tue, Sep-30-03, 07:26
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Senior Member
Posts: 2,018
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Plan: Atkins
Stats: 320/220/195
BF:
Progress: 80%
Location: Pensacola, FL
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Quote:
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Originally Posted by haycreek
Back to the bacon-bashing: Its important to acknowledge that pork fat (lard) consists of somewhere around 40% monounsaturated fat-a good fat that constitutes olive oil . The Eades new book "Protein Power Life Plan" on page 320 lists lard as a "good fat" for cooking and frying. Also it's highly disingenuous to imply that its even possible to binge on fat. We all know that fat quickly satiates our appetites. Fat is mainly guilty of providing "cover" for carbs in foods like french fries and potato chips.
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The main problem with Lard nowadays is that 99% of the Lard you can find in the Stores, namely the Manteca Brand, lists its ingredients as: Lard and HYDROGENATED Lard. That word "Hydrogenated" kills any chance of me using their product. Hydrogenated (in reference to a fat) = Trans-Fat. Now, why the hell someone would partially hydrogenate a solid fat, such as Lard is beyond me. |