Why cooking with lard isn't as unhealthy as you think
It's hard to imagine now a world in which lard was a sought-after ingredient. But that's exactly what it was during the Second World War, when, along with other fats and oils, it was rationed in both the UK and US.
But over time, arguably in part because of its wartime associations, it fell out of fashion and was instead replaced with butter, olive oil and margarine, among other alternatives.
Then, of course, is the fact that lard is animal fat. While there were vegetarians and vegans then (in fact, the rationing rules changed in 1941 to factor this in), these diets and lifestyle choices have become more popular in modern times, with the former making up about 5-7% of the population in 2022 and the latter accounting for around 2-3%.
Another contributing factor to lard's declining popularity and use is the health associations with it. Typically, foods like lard, butter ghee are high in saturated fats, which is common with animal products and by-products. The recommended guidelines in the UK is that men should not eat more than 30g of saturated fat a day, and women should not exceed 20g daily. The suggested amount for children is even lower.
That said, lard is still on supermarket shelves and is even making a comeback on TikTok, as creator Grandad Joe shows viewers wartime recipes made with the white stuff – he's racked up over 8.4 million followers and an impressive 272.9 million likes in total.
So, is there an argument for a lard revival?
First things first – what exactly is lard?
Lard is a semi-solid, white substance rendered from pork fat – the process of which involves slow-cooking and melting the animal fat and separating it from the meat and other solid components.
Arguments for and against lard
Pros include:
It's a source of vitamins – especially vitamins D and B, and choline.
It's a source of monounsaturated fats – around 46-50% of its fat content is monounsaturated, which are considered healthier types of fat that can also benefit heart health, and have been linked to diabetes management and anti-inflammatory properties.
It's great for frying and roasting – with a high smoke point, lard is particularly good when it comes to frying and roasting, and can give your potatoes and bacon a delicious crisp that can be harder to achieve with other oils and fats.
There's no taste – admittedly, sometimes you want extra flavour from your cooking oil/fat (like when you use goose fat for roasties at Christmas). But sometimes, the taste of oil can be really off-putting and over-powering.
You can reuse it – as seen in Grandad Joe's videos, there is never any waste with lard. Simply pour it back into a container while melted and use again once solidified.
Cons include:
It's not vegan or vegetarian – this one's pretty obvious given the source, but one to flag in any instance.
It can be high in cholesterol content – although monounsaturated fats are typically less bad for you, you still need to watch the amount you use. A 2014 review of 72 studies conducted by Dr Rajiv Chowdhury also concluded that there's insufficient evidence to suggest that ditching certain fatty foods led to better heart health.
It smells and looks pretty gross – If you don't like the smell of oil or the look of semi-solidified animal fat, lard is probably not for you.
Read more about food and nutrition
Is it time to go back to full fat dairy? (Women's Health, 3-min read)
Nine superfoods to eat every day – and how to incorporate them into your diet (Yahoo Life UK, 5-min read)
How to adjust your diet to suit your career, according to a nutritionist (Yahoo Life UK, 7-min read)
