Vegetable shortening or lard? Both are fatty...?

Question

My boss says vegetable shortening isn't bad for you, but I've been wondering about it for a while now. I know lard is full of saturated fats and cholesterol and, well, makes you fat, but is vegetable shortening really the answer? Can it make you fat as well? Or is it just the "good fat" (as they say. Is there such a thing?) and won't affect your health?

Answer 1

Lard!!!! Yes, fat is what make food taste good. I got a tub of lard and it cheap and so much better. I use real butter on my popcorn! Know why pop corn taste so good at theaters? Most use Coconut Oil, why? Because it has the highest fat content of any oil including Butter. Fat taste good! Now, before all the whine babies start their crying because they can not enjoy real food (Not try to hurt feelings, but, it hard when people really not understand food and exercise), read this;
Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called "The Tree of Life." Only recently has modern medical science unlocked the secrets to coconut's amazing healing powers.
http://www.coconutresearchcenter.org/index.htm

Wait until you ask me about Olive Oil, Ha! Best skin lotion there is, and many lotions contain olive oil, why?

See people not understand food, they been taught fat and sugar are bad, but, why? Because as anything (Rice Cakes? Ha!) We can use too much. Once a person learn about LDL (Low Density Lipoproteins) and HDL (High Density Lipoprotiens) then you can really enjoy food. HDL remove LDL!!! No need not to enjoy food, just learn how it works. ;-p

Lipoproteins are protein spheres that transport cholesterol, triglyceride, or other lipid molecules through the bloodstream. Most of the information about the effects of cholesterol and triglyceride actually concerns lipoproteins.

Lipoproteins are categorized into five types according to size and density. They can be further defined by whether they carry cholesterol (the two smaller lipoproteins) or triglycerides (the three largest lipoproteins).

Cholesterol-Carrying Lipoproteins. These are the lipoproteins commonly referred to as cholesterol.
Low density lipoproteins (LDL). (Often called the "bad" cholesterol.)

High-density lipoproteins (HDL), the smallest and most dense. (Referred to as the "good" cholesterol)
http://www.reutershealth.com/wellconnected/doc23.html
Hey, if my spelling not good, spell checker not work and the beers are kicking in, sorry.
So, Lard, Butter, Bacon it all good, BUT, the HDL foods limit the LDL. No need to take drugs once people learn AND you can lose weight too. Not that that matter to me, in History a Chubby person was a sign of wealth, They could afford to eat. :-D

Answer 2

Made from vegetable oils, vegetable shortening is a solid fat at room temperature because of a process called hydrogenation in which hydrogen is added to the oils. This changes the chemical characteristics of the oils, making them solid at room temperature. The process also creates trans-fatty acids, which transforms the healthy oils, composed largely of unsaturated fat, into less healthy fats containing mostly saturated fat. Like lard, vegetable shortening is very useful in baking light and flaky pastries. Some varieties may have butter flavoring added, which improves the flavor and gives the shortening a light golden color. Vegetable shortening can be stored at room temperature for a year or more if it is tightly covered. Common Uses: baking, frying

Answer 3

Lard is terrible for your body.

But it makes your food taste sooooo much better.

I remember when Oreos and Nutter Butters were made with lard, and the taste was far superior to the partially hydrogenated crap that's on the shelves today.

Go for the lard. As long as you use it in moderation, and exercise, I wouldn't worry about it.

Answer 4

If you have to use lard, make your own lard. So you know for sure nothing is added. it takes long, yes, but stays in the fridge for 3 weeks.

Answer 5

According to modern health--do not use lard. Vegetable is better of the two. Canola Oil or Olive Oil are recommended.

Answer 6

Lard is a healthy fat. It's actually a monounsaturated fat (48%) Vegetable shorting is a Trans fat. Any fat that was liquid and then turned into a solid is unhealthy for you.

Answer 7

Vegetable fats and oils are substances derived from plants that are composed of triglycerides.

Triglycerides, as major components of very low density lipoprotein (VLDL) and chylomicrons, play an important role in metabolism as energy sources and transporters of dietary fat. They contain more than twice as much energy (9 kcal/g) as carbohydrates and proteins. In the intestine, triglycerides are split into glycerol and fatty acids (this process is called lipolysis) (with the help of lipases and bile secretions), which can then move into blood vessels. The triglycerides are rebuilt in the blood from their fragments and become constituents of lipoproteins, which deliver the fatty acids to and from fat cells among other functions. Various tissues can release the free fatty acids and take them up as a source of energy. Fat cells can synthesize and store triglycerides. When the body requires fatty acids as an energy source, the hormone glucagon signals the breakdown of the triglycerides by hormone-sensitive lipase to release free fatty acids. As the brain can not utilize fatty acids as an energy source, the glycerol component of triglycerides can be converted into glucose for brain fuel when it is broken down. Fat cells may also be broken down for that reason, if the brain's needs ever outweigh the body's.

In the human body, high levels of triglycerides in the bloodstream have been linked to atherosclerosis, and, by extension, the risk of heart disease and stroke. However, the negative impact of raised levels of triglycerides is lower than that of LDL:HDL ratios. The risk can be partly accounted for by a strong inverse relationship between triglyceride level and HDL-cholesterol level. Another disease caused by high triglycerides is pancreatitis.

Lard refers to pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished because of health concerns posed by its saturated fat content and its often negative image, however, many contemporary cooks and bakers favor it over other fats for select uses.
Diets high in saturated fat correlate in some studies with an increased incidence of atherosclerosis and coronary heart disease. Some studies suggest that replacing saturated fats in the diet with unsaturated fats will increase one's ratio of HDL (High-density lipoproteins or good cholesterol) to LDL (Low-density lipoprotein or bad cholesterol) serum cholesterol.

Answer 8

like both, fruits: berries, oatmeal, pears, peaches, dragonfruit, pomegranate.... Vegetables: CUCUMBERS, bok choy, green beans, broccoli,.... We guess the two are great.

Answer 9

look on the nutrition label and see what it says...i know olive oil is better for u and taste better too