Guest guest Posted January 3, 2010 Report Share Posted January 3, 2010 hi folks, one more fat question... i've read that the industry partially hydrogenates lard so it can have a longer shelf life i heard it mentioned in a post search that it goes rancid at room temperature and should be refrigerated. if olive oil is ok for room temp storage as a mono saturated fat, coconut oil fine at room temp as a saturated fat, and ghee as well as a heat rendered fat-- what's so different about lard? thanks, sabine. Quote Link to comment Share on other sites More sharing options...
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