Lard vs Cooking Oils:

Satuarated Fat vs Tran Fats:

Why Fried Foods taste so good? Just before the turn of the century cooking was base on the name brand lard (which were solid white grease) and the name brand liquid cooking oil (which were a light golden color).

Most people at this time brought the name brand items. The reason was the advertising department of each of the brand names product had ads sent across the air announcing this brand of cooking oil was
Was better than the brand x.

Advertising may have increase the price of the brand name product and most people did not mind paying the extra few cent for a product that appears to be the better product. Yet we where adding more fats to our meal.

What the ad fail to mention was that lard and cooking oil had too much fats in it’s ingredient. So when you prepared to cook any form of red meat and dip it into a pan of hot grease we where adding more fats to what was already there.

Lard and cooking oil both have both saturated fat and tran fat. We know that saturated fat is found in red meat and in dairy products.
Trans fats were created by man as a product to help store items to last longer on the shelf or extend the shelf life of a product.

To avoid adding more fat in this case simply used the items as directed on the label. By measuring a tablespoonful instead of estimating a tablespoonful would help reduces the amount of saturated fats and tran fats included in each meal.

The rule of thumb would be this: Saturated fats would raises blood cholesterol level and tran fats is used to extend the shelf life of a product, not the life of an individual.