RE: More lard in my diet

January 24, 2008

When I was growing up, everything we ate that was fried was fried in bacon

dripping or lard. Pie crusts are the BEST when you use lard. Mc's fries

have not tasted good since they quit using lard.

---- michelle5s <ms5smith@...> wrote:

> Anyone have any good ideas on how to get more lard into my diet?

> Perhaps on a daily intake ?

>

> Thanks.

>

January 24, 2008

I am interested in eating more lard, too. I just posted on my blog about

lard -- a woman who ate mostly lard and had no wrinkles at 85!

http://cheeseslave.wordpress.com/2008/01/24/does-eating-lard-prevent-wrinkles/

She was from Mexico so I'm guessing she cooked with lard in a lot of

traditional Mexican dishes. I know refried beans for example are

traditionally cooked in lard.

Ann Marie

On Jan 24, 2008 11:27 AM, <kathy.dickson@...> wrote:

> When I was growing up, everything we ate that was fried was fried in bacon

> dripping or lard. Pie crusts are the BEST when you use lard. Mc's

> fries have not tasted good since they quit using lard.

>

January 24, 2008

She may have been using it as a moisturizer as well. I make an emu oil

and lard lotion bar.

Belinda

>

> > When I was growing up, everything we ate that was fried was fried

in bacon

> > dripping or lard. Pie crusts are the BEST when you use lard.

Mc's

> > fries have not tasted good since they quit using lard.

> >

>

January 24, 2008

--- In , " michelle5s " <ms5smith@...>

wrote:

>

> Anyone have any good ideas on how to get more lard into my diet?

> Perhaps on a daily intake ?

>

> Thanks.

>

I fried sourdough rye pancakes every day in lard for well over a year,

they were incredibly tasty. I would just saute all of my food in

lard, can't think of a way to eat more than that and enjoy it.

-

January 24, 2008

Do you like Pemmican?

-Lana

On Jan 24, 2008 1:37 PM, michelle5s <ms5smith@...> wrote:

> Anyone have any good ideas on how to get more lard into my diet?

> Perhaps on a daily intake ?

>

> Thanks.

January 25, 2008

I'd like to hear more about your lotion bar!

Re: More lard in my diet

She may have been using it as a moisturizer as well. I make an emu oil

and lard lotion bar.

Belinda

>

> > When I was growing up, everything we ate that was fried was fried

in bacon

> > dripping or lard. Pie crusts are the BEST when you use lard.

Mc's

> > fries have not tasted good since they quit using lard.

January 25, 2008

Potatoes fried in lard with onions and maybe peppers are the best! I

boil the potatoes first, then fry the onions and peppers 'till browned

and add the chopped potatoes to crisp up on the outside and soak the

flavors in. I believe in adding salt to taste and you can't appreciate

this one without the right amount of salt.

Another thing I've seen is the recipe confit. You get some meat and

brine it in a sugar/salt brine - one tablespoon salt to one cup of

water, sugar/sweetner as much as you want but 1:1 works good - make

enough brine to cover the meat and marinate it in the refrigerator 1-

several days. Drain it, use enough melted lard/bacon drippings to

submerge the meat in a glass baking dish, and bake it at 225 or 250 for

8 hours. The fat can be used several times until it becomes too salty

then used for frying potatoes. This is the most delicious meat I've

ever eaten in my entire life. The recipe said before refrigeration the

meat would stay good submerged in the fat after cooking for most of the

winter. Poultry works best but I'd imagine a cut of pork would be

equally good.

--- In , " michelle5s " <ms5smith@...>

wrote:

>

> Anyone have any good ideas on how to get more lard into my diet?

> Perhaps on a daily intake ?

>

> Thanks.

>

January 25, 2008

There are actually 3, one emu, lard and beeswax for our use. The other

two I sell one is just emu oil and beeswax and the other is a

combination of coco butter, coco oil and shea butter for the folks who

don't like animals. Very simple to make.

Belinda

> >

> > > When I was growing up, everything we ate that was fried was fried

> in bacon

> > > dripping or lard. Pie crusts are the BEST when you use lard.

> Mc's

> > > fries have not tasted good since they quit using lard.

>

January 25, 2008

Can you share how to make it?

Re: More lard in my diet

There are actually 3, one emu, lard and beeswax for our use. The other

two I sell one is just emu oil and beeswax and the other is a

combination of coco butter, coco oil and shea butter for the folks who

don't like animals. Very simple to make.

Belinda

> >

> > > When I was growing up, everything we ate that was fried was fried

> in bacon

> > > dripping or lard. Pie crusts are the BEST when you use lard.

> Mc's

> > > fries have not tasted good since they quit using lard.

>

January 25, 2008

Making any ointment, salve, lotion bar is about the same. You have

your liquid oils and beeswax. You need to decide what proportion of

oils you want, say 1/3 lard 2/3 emu oil. Put that in a pot and either

grate or chunk up small some beeswax. Start with a little. Once the

beeswax melts (over very low heat so as not to mess up your oils) take

some out and put it on a small plate. Wait for it to set and see if

you like the consistancy. If you do, you are done. If you want

something firmer add more beeswax. If you want a more liquid, creamy

type then add more oil.

Winter is my favorite time to experiment as we have the woodstove

going and it is a good excuse to sit by it. <G>

Belinda

> > >

> > > > When I was growing up, everything we ate that was fried was fried

> > in bacon

> > > > dripping or lard. Pie crusts are the BEST when you use lard.

> > Mc's

> > > > fries have not tasted good since they quit using lard.

> >

>

January 25, 2008

I've never had it. I looked it up and it sounds like a powerful

food though mostly functional and not for pleasurable eating. Am I

wrong about that ?

Where can I find a GOOD recipe for Pemmican?

Thank you.

> > Anyone have any good ideas on how to get more lard into my diet?

> > Perhaps on a daily intake ?

> >

> > Thanks.

>

January 25, 2008

after researching a lot of different sites and reading vilhjalmur

stefansson's *the fat of the land*, i do the following:

*:: pemmican*

> dry thinly sliced eye of round from a pastured animal in a dehydrator set

> to 100F. it should be completely dry (ie: takes several days of drying).

> pulverize into a powder (i use a food processor but would like to get a

> really big mortar 'n pestle). render tallow. blend the dried powder with the

> tallow in a ratio of approximately 30-40% powder to 60-70% tallow by weight.

> tightly wrap. i also sometimes add dried cranberries or blueberries (powder

> them in the same manner as the meat).

>

according to a lot of the expeditioners, pemmican was the one meal that

never got tiresome even month after month. that said, it is an adjustment to

the typical american palate but a worthwhile one to make methinks.

oliver...

On Jan 25, 2008 11:47 AM, michelle5s <ms5smith@...> wrote:

> I've never had it. I looked it up and it sounds like a powerful

> food though mostly functional and not for pleasurable eating. Am I

> wrong about that ?

>

> Where can I find a GOOD recipe for Pemmican?

>

> Thank you.

>

January 25, 2008

Although it is a functional food, pemmican is one of the most

delicious snacks I've ever had. Make it out of good grass-fed meat

and lard and you're definitely in for a surprise. Oliver posted a

good recipe. Usually when I make it I do it by feel: generally I add

enough lard to saturate the jerky powder and stick it together, but

not so much that you can see large amounts of lard in between the

meat. I've used many cuts for pemmican, including sirloin, eye round

and london broil - they've all been equally tasty, although I

typically make it out of london broil for cost reasons.

-Lana

On Jan 25, 2008 11:47 AM, michelle5s <ms5smith@...> wrote:

> I've never had it. I looked it up and it sounds like a powerful

> food though mostly functional and not for pleasurable eating. Am I

> wrong about that ?

>

> Where can I find a GOOD recipe for Pemmican?

>

> Thank you.

January 25, 2008

Lana, how long does it last?

Do you think one could make it of salmon? The Pacific Coast Indian

museum in the Portland airport has this really cool bowl of dried

powdered salmon that shows how they preserved it.

Connie

> > I've never had it. I looked it up and it sounds like a powerful

> > food though mostly functional and not for pleasurable eating. Am

I

> > wrong about that ?

> >

> > Where can I find a GOOD recipe for Pemmican?

> >

> > Thank you.

>

January 25, 2008

Have you thought of what all that fat does to the liver and gallbladder?

It is very hard on then and is indigestible and will later cause

gallbladder problems.

This is really something to think about.

I understand your loving these high fat foods. But they are also hard

the heart when it all builds up. You may be setting yourself up for a

heart attack later down the road.

> > I've never had it. I looked it up and it sounds like a powerful

> > food though mostly functional and not for pleasurable eating. Am I

> > wrong about that ?

> >

> > Where can I find a GOOD recipe for Pemmican?

> >

> > Thank you.

>

January 25, 2008

Connie,

I wish I knew. I can never make a batch large enough to last more

than a week...

I wouldn't be surprised if you could make pemmican out of any dried

and powdered meat - but I dunno if beef lard would taste that good

with salmon. I'd be more inclined to use coconut oil with fish. I've

used coconut oil with beef before and it is a tasty change up from

lard.

-Lana

On Jan 25, 2008 3:16 PM, cbrown2008 <cbrown2008@...> wrote:

> Lana, how long does it last?

>

> Do you think one could make it of salmon? The Pacific Coast Indian

> museum in the Portland airport has this really cool bowl of dried

> powdered salmon that shows how they preserved it.

>

> Connie

January 25, 2008

Do you mean eating lard that you have rendered yourself? Or do you

know of a source that is not hydrogenated?

January 25, 2008

Hi ,

> Do you mean eating lard that you have rendered yourself? Or do you

> know of a source that is not hydrogenated?

You can order it from organic farms. There are a number of

distributors, and some of them mail order. One source near me that

does mail order across the country last I knew is Many Hands Organic

Farm -- http://www.mhof.net.

Chris

January 25, 2008

Hi ,

> Have you thought of what all that fat does to the liver and gallbladder?

> It is very hard on then and is indigestible and will later cause

> gallbladder problems.

> This is really something to think about.

> I understand your loving these high fat foods. But they are also hard

> the heart when it all builds up. You may be setting yourself up for a

> heart attack later down the road.

Heart disease is not a result of eating fat per se. This should be

clear because there are a number of groups that live on very high fat

diets and do not get heart disease. For example the rate of heart

disease among the Inuit is low. The rate of heart disease among

traditional Masai is virtually non-existent. Both of these groups eat

very high-fat diets based almost entirely on animal products. The

Masai diet is incredibly high in saturated fat as they live mostly of

milk and red meat. The inhabitants of Crete on their traditional diet

had no heart disease and had incredibly healthy hearts by a number of

direct measures, and their main staples were wheat and full-fat goat

milk products. Milk is very high in fat and it is predominantly

saturated. The French have very low rates of heart disease and use a

lot of fat, including lots of butter. And so on.

Heart disease is primarily a disorder of inflammation and oxidative

stress. To the extent that lipids are involved, the primary culprit

is oxidized LDL. The first target of oxidation in the LDL particle is

the polyunsaturated fatty acids (PUFA) in its membrane. So a diet

high in PUFA can probably contribute to heart disease, but not a

high-fat diet per se. A diet rich in antioxidants and low in PUFA

would be more helpful than a diet simply low in total fat. Also,

excess carbohydrates can raise lipid levels and contribute to

inflammation and oxidative stress, so simply avoiding fat when it will

be replaced with carbohydrate is not necessarily helpful.

I'm not sure why fat would harm the gall bladder. The well

functioning gall bladder is necessary for fat digestion because it

secretes the bile acids necessary for this process. So fat will harm

someone with a gall bladder that is not functioning correctly, but

this does not mean that fat will hurt a healthy gall bladder.

In the alcoholic fatty liver model, 40% corn oil permits fatty liver

on a 30% alcohol diet, but a 40% cocoa butter diet prevents fatty

liver from the same amount of alcohol. So it's not the total fat but

the type of fat. Corn oil is mostly omega-6 PUFA whereas cococa

butter is mostly saturated with a moderate amount of oleic acid

(monounsaturated).

Lard is similar, but it is 5 times higher in PUFA than cocoa butter,

though nowhere near as high as corn oil. So, lard is not the ideal

fat to load up on, but there are worse fats. If one is eating a 40%

or 60% fat diet, lard should not be the staple fat.

There is an animal model for non-alcoholic fatty liver disease in

which the leptin receptor is non-functioning, and lard did contribute

to aggravation of fatty liver. The control diet was equalized for

PUFA so it wasn't the PUFA in the lard. It is possible that

saturated, monounsaturated or total fat was responsible in this study.

However, these mice were genetically engineered to have this leptin

abnormality, so if this is relevant to humans it would only be

relevant to a subset of humans with this particular genetic defect.

Personally I love lard for certain things, but I don't think it is the

ideal fat. I would concentrate on getting more butter in my diet

instead, and leave lard for those specific things it works very well

for culinarily.

Chris

January 25, 2008

Belinda,

Thanks for the info. Is the lotion bar a soap? I currently use emu oil as my

moisturizer. It really soaks in good. Does the lard soak into the skin?

Thanks,

Kathy