Posted on 01/25/2014 11:51:50 PM PST by Olog-hai
From Oregon to Oklahoma, farmers have started planting canola in earnest, rotating the yellow-flowered crop that could blossom into a replacement for artery-clogging trans fats found in myriad junk foods, such as cookies, cakes and pies.
The amount of canola being grown in the U.S. has increased dramatically in the last two decades or so, with 1.7 million acres planted in 2012. Some of it is growing in areas such as Oklahoma, which for generations has been dominated by wheat and cattle operations. …
(Excerpt) Read more at hosted.ap.org ...
“Canola oil is an artery clogger. I gave it up a year ago and my circulation began to improve within two months. Stick with coconut oil, olive oil and good old butter.”
Agreed. Trans fats are nasty too. I cook exclusively with olive oil and peanut oil when I need to take the temps higher. Coconut oil is a great substitute for shortening in baking.
The trouble with commercial lard is that it is usually hydrogenated, so it will store better. Unfortunately, as with ultra-pasteurized milk and cream that doesn’t need to be refrigerated until opened, hydrogenation is bad for you.
So if you use lard, it’s best if it is homemade, or pay a little extra to get the good stuff.
Do NOT be fooled by products you see hyping that they have olive oil. Like the mayonnaise with olive oil. Sure it has a little olive oil, but the rest is soybean oil... which is unfit for human consumption. Read your labels.
WAPF ping. Message me to be added to this very low volume ping list.
I do remember the french fries cooked in lard, sigh
We don’t do hydrogenated, partially or otherwise. In addition to that, the commercial lards I’ve found also have BHT. I just make my own. Our farmer from which we buy meat and eggs usually throws the fat in for free because we’re good customers. He sometimes does the same with beef bones because I make my own stock.
I usually use olive oil for my baking and unless it’s something very delicate, I can’t tell a huge difference. Melted coconut oil has a lighter flavor as well.
I heard one time that the ‘can’ in canola was for Canada and that this was started in Canada.
I make popcorn with olive oil, butter and sea salt. Can’t get enough!
I did go as far as finding out what days the local supermarket butcher could give me the best quality pork fat for free, but I haven’t yet gotten around to making it.
Beans and rice have become a large part of my diet for economic reasons, and I do intend on looking into homemade lard to brighten up the beans.
I know that the store bought lard didn’t add much, but this homemade stuff sounds like a whole new ballgame.
For beans try bacon grease. It helps justify the cost of bacon.
Every government decision benefits somebody, and usually it’s the one who pays the checks.
It is sad how many are so ignorant not knowing the different between Saturated fats
Enjoy Eating Saturated Fats: They're Good for You. Donald W. Miller
The stuff in the stores is phony an is hydrogenated which is a transfat not a true Saturated fat like Lard.
Some think Crisco is Lard which it is not, it is made from Cotton seed oil this is the stuff that caused heart disease.
These are oils that are extracted from seeds like Soybean, Cottonseed, Sunflower and a few others.
They were never available to humans until the 20th century, because we simply didn’t have the technology to extract them.
The way these oils are manufactured is very disgusting (see video) and it is mind-baffling that someone ever thought they would be suitable for human consumption.
It involves a harsh extraction process that includes bleaching, deodorizing and the highly toxic solvent hexane
These oils have made their way to all sorts of processed foods, including “healthy” salad dressings, butter replicates, mayonnaise, cookies and more.
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