Here's a Washington Post article about the return of lard to the Italian diet. There is no registration needed to view the article, but sometimes there is a sign in screen that requires you to enter your birthyear and zip code if you live in the US, so they can show you the right ads.

http://www.washingtonpost.com/wp-dy...-2003Jan28.html



In the postwar years, pigs were raised all over the country, although lard took another hit with the introduction of leaner American livestock. Then lard fell out of favor in Italy. In the 1970s and '80s, the country grew wealthy, and with less to worry about, began to share the preoccupations of other Western countries over fat and cholesterol. Studies that extolled the long-life virtues of the Mediterranean diet led Italians to abandon certain old-time favorites -- meaty dishes like tripe and oxtail stews, Florentine steak, lard -- and even to replace fat-rich mozzarella with yogurt

One very plump American tourist said that the lard was delicious but wanted to know if they had a leaner version.

slowday

I thought lard was the bad fat. Please enlighten me if I am incorrect.

Thanks!

Low fat advocates blame saturated fat for health woes.


The only really bad fats are the trans fats, the partially hydrogenated ones.


There is a sticky at the top of this forum full of useful info about low carbing and health research.



Beth