Conclusions
This current meta-analysis of cohort studies suggested that total fat, Saturated fatty acids(SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) intake were not associated with the risk of cardiovascular disease. However, we found that higher trans fatty acids (TFA) intake is associated with greater risk of cardiovascular disease(CVDs) in a dose-response fashion. Furthermore, the subgroup analysis found a cardio-protective effect of polyunsaturated fatty acids (PUFA) in studies followed up for more than 10 years.

https://lipidworld.biomedcentral.co...2944-019-1035-2

Just a reminder, zero gram TransFat per serving equal to less than 1 gram per serving.


FYI, I just found out US supermarkets sell lard dirt cheap. Coconut oil is couple times more. My gut microbiome hates butter.

Thanks for posting the study. Forgive me if I don't click on it. "Science talk" is a mystery to me!

The conclusions? Not a surprise. I'm sure the experts will spin it however they need to to prevent us from eating bacon. Won't work!

This is the weasel part.

Yes, lard has returned to American grocery stores. Have at it!

I can drink tea with coconut oil all day, and often have. While tea with butter, while enjoyable at the time, makes me terribly hungry.

Interesting piece on lard: https://www.thehealthyhomeeconomist.com/lard/



In Walmart recently, they had duck fat, beef tallow, algal oil and possibly lard, as well, in the oil section. But it sounds as if it should have been in the refrigerated section.

A little Googling suggests that there's a difference between partially hydrogenated and fully hydrogenated lard. The former has trans-fats in it, the latter doesn't. Fully hydrogenated is shelf stable. There seemed to be a general consensus that fully hydrogenated was okay, because it contained no trans-fats. It's still processed and chemically altered so...

This is a collection of information I googled mentioned in this thread.


Farmer John Premium Manteca(Lard)
https://www.fooducate.com/product/F...02-FEFD45A4D471

lard, BHT, citric acid

Final report on the safety assessment of BHT
https://www.ncbi.nlm.nih.gov/pubmed/12396675

Citric acid
https://pubchem.ncbi.nlm.nih.gov/compound/citric_acid

Is Farmer John lard hydrogenated?(uncomfirmed info)
https://www.stormfront.org/forum/t1162311/
http://cavemanforum.com/diet-and-nu...re-oh-eggs-too/

Most unrefrigerated lard is hydrogenated, partially hydrogenated or has other oils mixed in. Farmer John lard is available in the refrigerated section of my local Von's (owned by Safeway) but has citric acid and BHT added, but is not hydrogenated.

BHT is an organic compound antioxidant food additive. (organic compound in chemistry not to be confused with organically grown)

BHT has been claimed by one doctor to cause hyperactivity in children. There are some claims it can increase cancer risk. But, others actually take BHT in capsule form sold in health food stores.


partially hydrogenated oil vs fully hydrogenated oil
https://www.google.com/search?clien...1j0.8zsAx0YpzRw

partially hydrogenated coconut oil
https://www.google.com/search?clien...i30.w96piVZs83I


Estimation of trans-fatty acid content of fat/oil samples in use for frying the food items: a study in an urban slum of Delhi(1st link in pdf file)

https://www.google.com/search?clien...=UTF-8&oe=UTF-8


Used to fry my own lard. Stop doing it for years now. Just too much work. Kids went to college and stop doing stir fried. We do boiling and/or slow cook most of the time now. Buy fried chicken from supermarket. Lard/coconut oil are for testing gut microbiota and inflamation.


https://www.cancer.gov/about-cancer...ic-inflammation

Inflammation is a normal physiological response that causes injured tissue to heal. ... Over time, chronic inflammation can cause DNA damage and lead to cancer. For example, people with chronic inflammatory bowel diseases, such as ulcerative colitis and Crohn disease, have an increased risk of colon cancer.Apr 29, 2015