The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

trans fat

KipperCat's picture

lard - healthier than shortening? how unhealthy?

September 2, 2007 - 1:01am -- KipperCat

This post is a bit off topic as it's really about nutritional quality of the ingredients rather than baking quality. 

A recent post on trans fats got me thinking about good ole lard.  I've never cooked or baked with it, but I understand it is available for purchase in many places now.  My addled brain says that it is in fact less of a health problem than the hydrogenated vegetable shortening which replaced it.

I cook and bake with butter - OK, sometimes way too much butter. From a nutrition standpoint is lard really any different?

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