I have been looking for some information about lard and I
noticed there was a discussion about lard and hydrogenated
lard on this board about a year back.

The only lard I can find in my area is composed of "lard
and hydrogenated lard". Does anyone know if that creates a
trans fat?

I have been trying to find the answer with no luck. I read in
one source that lard was a "flly hydrogenated lipid" and
wondered if hydrogenated lard was something naturally
occurring or if they just ruined the lard by hydrogenating it.

Any help will be appreciated.

Rick wrote:
  > I have been looking for some information about lard and I
  > noticed there was a discussion about lard and hydrogenated
  > lard on this board about a year back.
  >
  > The only lard I can find in my area is composed of "lard
  > and hydrogenated lard". Does anyone know if that creates a
  > trans fat?
  >
  > I have been trying to find the answer with no luck. I
  > read in one source that lard was a "flly hydrogenated
  > lipid" and wondered if hydrogenated lard was something
  > naturally occurring or if they just ruined the lard by
  > hydrogenating it.
  >
  > Any help will be appreciated.

What does it matter? As soon as you use it for cooking, you
will have all the trans fats your little heart desires.

This is a good and interesting question.

I found a brand of lard imported from Mexico, that shows the
ingredients as: "vegetable and animal fats" However, I had a
bad feeling that it was the same hydrogenated stuff with
improper labeling. The brand is: INCA by Anderson Clayton

I've read the posts claiming that fully hydrogenated oils
should not have trans fats, but it still strikes me as
un-natural, and I guess it might still have the trace amounts
of the nickel catalyst.

May I suggest frying some bacon and saving the bacon grease in
the freezer to use as lard....

"Rick" <rickgregoryr~gmail.com> wrote in message
news:1117224279.858507.74330~g49g2000cwa.googlegroups.com...
  > I have been looking for some information about lard and I
  > noticed there was a discussion about lard and hydrogenated
  > lard on this board about a year back.
  >
  > The only lard I can find in my area is composed of "lard
  > and hydrogenated lard". Does anyone know if that creates a
  > trans fat?
  >
  > I have been trying to find the answer with no luck. I
  > read in one source that lard was a "flly hydrogenated
  > lipid" and wondered if hydrogenated lard was something
  > naturally occurring or if they just ruined the lard by
  > hydrogenating it.
  >
  > Any help will be appreciated.

One thing can be said about it: it's highly unlikely to be
anything but unhealthy. How unhealthy is it? I'd like to see
it used in the experiments used with refined olive oil to test
the potency of herbs and spices (in terms of antioxidant
properties). If there's more free radical activity, that would
mean it's worse than refined olive oil, which is pretty bad
stuff, so they should also use high-quality olive oil. It
would be cheap and easy and repeatable, but what we've got
going on these days is the desire for massive profits by
creating a magic pill that can be patented.

<banmilk~hotmail.com> schrieb im Newsbeitrag
news:1117226855.147576.142760~g43g2000cwa.googlegroups.com...
  >
  >
  > Rick wrote:
     >> I have been looking for some information about lard and I
     >> noticed there was a discussion about lard and hydrogenated
     >> lard on this board about a year back.
     >>
     >> The only lard I can find in my area is composed of "lard
     >> and hydrogenated lard". Does anyone know if that creates a
     >> trans fat?
     >>
     >> I have been trying to find the answer with no luck. I
     >> read in one source that lard was a "flly hydrogenated
     >> lipid" and wondered if hydrogenated lard was something
     >> naturally occurring or if they just ruined the lard by
     >> hydrogenating it.
     >>
     >> Any help will be appreciated.
  >
  >

  > What does it matter? As soon as you use it for cooking, you
  > will have all the trans fats your little heart desires.

care to elaborate? lard is rather stable..

On Mon, 30 May 2005 12:55:58 +0200, "MMu"
<brilhasti~gmx.net> wrote:

  >
     >> What does it matter? As soon as you use it for cooking, you
     >> will have all the trans fats your little heart desires.
  >
  >care to elaborate? lard is rather stable..
  >

Yup. Unlike Mr. Ban Milk.

rr