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This CONDEMNED nutritional powerhouse deserves a COMEBACK

By now, you know the old story of how Big Food conspired to throw healthy, natural fats under the bus.

And now, we’re gobbling up “low-fat” or “fat-free” foods that are high in sugar… and AREN’T making us ANY healthier.

It gets worse…

Because “experts” ALSO pushed a single type of fat on us — partially hydrogenated vegetable oils.

But those turn out to be LOADED with unhealthy trans fats – of which there’s NO safe level of consumption.

The lines between what’s condemned and what’s extolled have become so BLURRED…

How can we trust ANYTHING the mainstream recommends?

Well, today I’m here to separate the SCIENCE from the SPIN.

Because there’s a nutrient-rich, energy-dense “good fat” that we should bring BACK into the spotlight…

And as it turns out, it’s one of the BEST food choices you can make!

Turning around a bad reputation

We’ve been told that saturated animal fats are the culprits behind high cholesterolheart risk… and other scary health problems.

But that’s just not true.

The reality is that so-called “good” fats can help LOWER levels of “bad” cholesterol!

And eating them could improve your heart health, too.

Case in point: Turns out one of the most nutritious foods you can eat is also one of the most DEMONIZED.

According to a 2015 report published in the highly respected journal PLOS One, it’s pork fat!

In the report it was ranked as the 8th healthiest food out of 100!

With a “nutritional fitness score” of 0.73, it placed among the highest within the “fat-rich” category — just behind dried chia seeds, pumpkin seeds, and almonds.

Now, “pork fat” may not sound very appetizing to you now… because it’s been 100 years since it began to fall out of favor.

Its raw, separated form, pork lard, was a STAPLE of every kitchen and pantry basically since the Fall of Rome.

In fact, it once DOMINATED home and restaurant cooking… until the emergence of vegetable shortening (a.k.a. Crisco) in 1911.

At the time, the prices of lard and other animal fats were shooting through the roof…

And Crisco’s maker, Procter & Gamble, had excess stores of cottonseed oil as a byproduct of its soap- and candle-making business.

Now, cottonseed oil may have BECOME Crisco’s main ingredient… but it was never meant to be edible.

That all changed when a German chemist named E.C. Kayser figured out how to harden the oil through a process known as hydrogenation… and sold his idea to P&G, which pitched it as a “healthy alternative” to lard.

The only problem?

Hydrogenating oil produces trans fats.

It wasn’t healthy. It was just FAKE lard… without ANY of the health benefits.

Unfortunately, consumers took the bait… and TOSSED their lard without looking back.

Over a century later… we’re STILL trying to correct the lies of the past.

It’s time to get back to REAL food, because lard is BURSTING with nutrients, like…

  • omega-3 fatty acids
  • monounsaturated fats, also found in avocados and olive oil
  • healthy saturated fats
  • choline, a brain-boosting nutrient found in animal products
  • vitamin D, as much as 10,000 IU per tablespoon, and
  • B vitamins.

And unlike vegetable oils, pork lard DOESN’T oxidize and become TOXIC when you heat it up in a pan.

If you’re shopping for commercially-available lards, select one that’s NOT hydrogenated… so it’ll contain ZERO trans fats.

Or, you can render your own — as long as you can get your hands on some quality pork fat from organically-raised, free-range pigs.

Your local farmer, rancher, or butcher can steer you in the right direction.

Because rendering the fat removes impurities and creates an incredibly stable product, your lard will have a long shelf life – even if you don’t refrigerate it.