What is useful pork internal fat. Salt or lard for coughs. How to melt pork fat at home

25.11.2020

Pork fat is melted internal pork fat and lard, i.e. subcutaneous fat. Long time pork fat, along with other animal fats, has been criticized by scientists and doctors, blamed for increased risk of cardiovascular disease, high cholesterol, and other ills. Today, fat has been rehabilitated and is re-entering culinary practice. True, buying animal fat in the store is still problematic. It is much easier to melt it yourself at home. How to melt pork fat and will be discussed in this article.

What is useful pork fat

For many years, the refusal to use pork fat was explained by the risk high cholesterol, which is the main cause of diseases of the heart and blood vessels. It was classified as one of the most unhealthy fats and all our attention was turned to vegetable oils. Now many studies show that they do more harm than good.

Animal fats are made up of saturated, monounsaturated and polyunsaturated fatty acids. Most of the monounsaturated fatty acids are oleic acid, the acid found in olive oil. It is for the high content of oleic acid that this oil is considered one of the healthiest vegetable oils.

Saturated fats are also important for the human body. We need them to absorb and assimilate fat-soluble vitamins and some other nutrients. For example, when we drink skim milk fortified with vitamin D, there will be no benefit in it, since saturated fat is needed for its absorption. And if it is not enough, then no vitamin will be absorbed.

In addition, pork fat is rich in vitamins A, E, Omega-3 fatty acids. Not only that, this fat helps absorb and absorb these important nutrients and vitamins.

The low level of polyunsaturated fatty acids in pork fat means that this fat is slowly oxidized, it does not become rancid, i.e. it can be stored for a long time.

Pork fat has a high smoke point, i.e. it can be heated to higher temperatures without fear of release of carcinogens. It is suitable for frying at high temperatures that many vegetable oils cannot provide.

Which fat to choose

Pork fat is not the same in quality. For different needs, you need to take different fat for rendering fat.

Firstly, the quality of fat depends on what and how the pig was fed.

Secondly, from what part of the pig carcass will you melt fat.

To make it easier to figure out which fat is better, for which culinary needs to melt fat from which part, take note of these tips.

Salo or bacon. This is subcutaneous fat, which is usually salted. But it can also be taken for reheating. It is sold in the market or in the store in pieces. This fat is great for frying and stewing.

Fat from the abdomen or undercuts. Soft layered fat with meat. Mostly bacon is made from this part. This fat is suitable for frying.

Internal fat or internal fat. This is fat that is located on the internal organs of the pig. It is cut off in layers, soft. This is the purest fat. After melting, the fat will have a white color, practically odorless and tasteless.

The fat rendered from such lard is highly valued by bakers. It is added to the dough, pies are greased to get a fragrant beautiful crust. It always stays soft.

How to melt pork fat at home

The technology for preparing and rendering pork fat is the same regardless of which part of the carcass you will melt it from.

You can melt fat on the stove, in the oven, in a slow cooker. There are two different ways getting fat.

wet way. Place the chopped fat in a saucepan with a little water. Turn on the stove and bring to a boil. Reduce so that the water boils a little and melt the fat until it melts in the water. Cool and pour into a jar. This method is suitable for both rendering internal fat and fat.

Dry way. In this way, you can melt fat on the stove, oven, slow cooker, pan. Heat the dish in which you will melt the fat, and place the chopped fat in it. In this way, you can render both interior fat and lard. During the melting of fat by this method on the stove or in a slow cooker, periodically stir it with a wooden spatula.

How to melt lard into fat

First you need to cut into small cubes, no larger than 1x1cm in size. like this

The finer the fat is cut, the faster it will melt and you will get more finished fat. You can twist it in a meat grinder.

Transfer the chopped bacon to a bowl. Add water. For 1.5-2.0 kg of fat, about 200-300 grams of water.

Cover with a lid and put on the stove. As soon as the pan warms up well and the first bubbles appear on top, reduce the heat. Fat must be melted at the lowest possible temperature. When rendered at a high temperature, the fat is melted faster, but it turns out darker in color, and may even be brown.

About once every half an hour, the fat should be gently mixed with a wooden spatula. The whole process of rendering such an amount of fat can take from 4 to 5 hours.

Strain the melted fat through a sieve to separate the cracklings, and pour into clean, dry jars. As soon as it cools down room temperature, put in the refrigerator.

How to render pork fat in the oven

What is good to melt fat in the oven is to prepare it, put it in a pan and you can go about your business while the fat is melted.

Preparation of fat is the same as for rendering on the stove. First you need to finely chop pieces of bacon or visceral fat. The smaller the better. Can be twisted in a meat grinder.

Put everything in a pan that can be put in the oven. It is good to melt in cast iron.

Preheat the oven to a temperature of about 105-110 degrees. Put the pot in the oven. The melting time depends on the amount of fat. The more fat, the longer the fat is rendered. You can carefully remove the pan and mix. Just be very careful not to burn your hands with grease.

Separate the melted fat from the cracklings and pour into glass jars.

How to drown internal pork fat

The internal fat is soft and layered. Almost all of it melts.

Cut fat into small pieces. Place in a saucepan.

Add about 500-100 ml of water depending on the amount of fat. You don't need to pour a lot of water. It turns out a softer consistency compared to fat from rendering lard.

Put on the stove on a small fire. After about an hour, check the pan and stir. It is very important at the very beginning not to let the fat burn.

When melted, it will form cracklings, which will gradually settle to the bottom.

Strain the melted fat through a sieve or gauze and pour into jars.

Regardless of what you are rendering fat from, the most important thing at the initial stage is to clearly regulate the temperature. If the heating of the plate is strong, then the fat may burn.

Until the first melted fat appears, you need to monitor this process and mix the fat in time.

As soon as a certain amount of fat is rendered, the remaining pieces will boil in it, giving off fat.

It needs to be stirred periodically. This will ensure that all pieces of fat are melted more evenly.

It is not necessary to melt the fat until the cracklings are crispy. They should remain soft and light. They can then be sautéed separately to make them brown and crispy. They can be used to stew potatoes or other dishes. Fried cracklings can be sprinkled, for example, on potato salad.

Properly rendered fat glass jar should be pale yellow color. When it freezes it will turn white.

Before pouring it into jars, cool the fat so that the jars do not crack and your work is not in vain.

Keep fat in a cool place. You can freeze.

Pork fat can be stored in such conditions for a long time, more than a year.

How to use pork fat

Pork fat can be used in the same way as vegetable oil. It can fry meat, vegetables, stew. Make the dough on pork fat. Only for baking it is better to take only internal fat and preferably in the kidney area.

Fat is fatty layers that are located under the skin of the animal. The product has long been widely popular among adherents. national dishes. Pig fat has found application in medicine. It can be used to cure many diseases. If we talk about cosmetic orientation, lard protects the skin from frost.

the benefits and harms of chicken liver

The benefits of lard for men

Can there be high-quality gatherings without a bottle of gorilka and chopped bacon? The question is rhetorical, the product is considered purely masculine. In addition to the taste, lard is also useful.
In order not to get drunk and protect the stomach from a possible ulcer, eat a piece of fat before holding a feast. So you will not allow ethyl alcohol to be absorbed into the walls of the esophagus, and avoid a hangover in the morning.
No matter how funny it sounds, but fat is considered Ukrainian Viagra. Pork fat enhances a man's sexuality and also improves the potency and reproductive function of children.
Fat is often included in the daily menu of athletes, because it saturates the body better than a piece. boiled meat or steak. It is useful to eat the product for men who have hard physical work.

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The benefits of lard for women

Every woman, regardless of age, wants to look attractive and young. Many of them spend a lot of energy on low-calorie diets and other strict dietary restrictions.
Salo is considered an excellent product for weight loss. Despite the high calorie content, the dish is used to break down fatty compounds and fight cellulite.
Pork fat is an excellent antioxidant. It frees the body from even the oldest and most complex stagnation, toxic compounds, and radionuclides. This slows down the premature aging of tissues.

The benefits of lard for pregnant women

Many people wonder what is the use of lard for pregnant girls? The product is needed by ladies to maintain strength and vigor throughout the entire gestation of the fetus.
From the second or third month of pregnancy female body begins to accumulate fat rapidly. With the systematic intake of fat, the likelihood of gaining extra pounds is reduced.
The benefit is due to the accumulation of fatty acids, which are required for the full formation of the placenta and nervous system child. Salo will allow the girl to recover faster after childbirth and reduce the risk of depression.

the benefits and harms of beef liver

Daily intake of fat

The daily norm of fat consumed for adolescents is no more than 50 grams. In other cases, everything is individual.
For adults with obesity, it is forbidden to eat more than 20 grams. fat. With an active lifestyle and for athletes, the norm of the product is 60 gr.
With an inactive lifestyle, in the absence of contraindications, you can eat 40 gr. product without the consequences of obesity. At the same time, lard must be consumed with black bread without fail.
During pregnancy, the animal composition should not exceed 25 gr. and without salt.

Selection and storage of fat

The choice of such a product must be taken seriously. Forget about buying bacon in stores, in which case the freshness may be poor. Give preference to meat markets, mostly the owners sell lard there, and it will be fresh.
The seller will be able to vouch for the freshness of the product and tell what he feeds livestock(important information). When choosing fat, pay attention to the layers. Each piece is stamped with the stamp of the sanitary service.
A responsible seller must have a certificate from a veterinarian with him. The freshness of the product is determined precisely by its pinkish tint, or the fat can simply be white. If the color of the layer is pronounced, then the blood has entered the fatty layers. This is fraught with the presence of pathogens.
If the fat is yellowish, avoid stale raw materials. The sex of the animal also plays a significant role. If it is a wild boar, its fat with an unpleasant aftertaste. The skin should be free of lint and bristles. The color depends on the processing method - brown or yellow.
If you want to get the benefits of lard, the layer doesn't have to be thin. The softness of the composition is checked by testing or piercing the fat with a match. It should easily enter the pulp. If you are going to smoke or salt lard, layers from the back or sides of the animal will do.

the benefits and harms of beef for the human body

Fat harm

Pork fat is useful for a person, subject to the prescribed norm. Overeating is unhealthy and usually leads to obesity. Roasting of raw materials is prohibited, as a result of such manipulation, carcinogens that harm a person are released.
There is lard, it harms the body due to the high content of cholesterol in the composition. When using such raw materials when cooking, be careful. If you have been diagnosed with problems with the gastrointestinal tract or the cardiovascular system, refrain from consuming the dish.
Remember, lard is good for a person, subject to all the rules for raising livestock. Also, animals should be kept in ecologically clean areas. There is an opinion that smoked lard is harmful to the body.
There is still some truth in this, such a product is harmful to humans when artificially smoked using liquid smoke. Keep in mind that natural cold smoking is no more useful. Ready fat adversely affects the work of the gastrointestinal tract, the product is contraindicated in ulcers and kidney disease.
Remember, lard is a high-calorie product. In 100 gr. contains the daily rate of fat that a person needs. If you eat fatty foods along with fat, obesity will not be avoided in the near future. Don't put too much hope on the composition. Salo does not belong to the storehouse of vitamins and microelements.
It is forbidden to use fat in case of serious chronic diseases. In this case, visit your doctor. The specialist will give precise instructions and prescribe the daily rate individually. Remember that for healthy person overeating raw materials is fraught with serious consequences.

Fat intake should be in moderation. The composition will bring benefits to the body subject to the above recommendations. Carefully choose the layers and do not be lazy to walk around the market. Communicate with sellers or buy fat through friends.

the benefits and harms of pork

Video: the benefits and harms of lard

Pork fat is a product of natural origin that supplies energy to the human body and the vitamins it needs. But in everyday life there are different points of view regarding its useful properties and contraindications for use.

We advise you to read: the harm and benefits of fats

Some admire the cosmetic and therapeutic effect of pork fat, while other people are categorically sure that the product only brings harm to our body.

Compound

Pork fat is a homogeneous mass of white or cream color with no peculiar smell. It is obtained by rendering it from lard or from interior and subcutaneous fat, including fat trimmings of a pig. Interior fat has a characteristic odor, which is why it is processed separately from other types.

The product in its composition contains 99.6% fat, as well as vitamins A, E, D, K. Fat is especially saturated with carotene and minerals (phosphorus, potassium, calcium, sodium, magnesium, to a lesser extent iron, iodine and copper). The calorie nutritional value of the product is quite high: 896 kcal per 100 g. Pork fat combines several triglycerides of fatty acids that are indispensable for strengthening immunity, such as:

Linoleic;
Stearic;
palmitic;
Oleic.

The advantage of pork fat is the predominance of arachidonic acid in its composition. Acid promotes natural exchange process cholesterol in the body.

Benefit

The benefits of pork fat are evaluated by its components - animal fats that a person needs for normal life and beautiful skin.

Nutritionists have proven that foods fried in melted fat are able to be absorbed by the stomach much better and faster than foods cooked in vegetable oil. Pork fat does not lose its biological value during heat treatment.

The benefits of pork fat allows you to use it to improve health and beauty. Face masks and creams based on this product are quickly absorbed by the skin. When fat is mixed with other medicinal components, all substances are freely decomposed, getting inside the body. The product does not interfere with the breathing of the skin, does not irritate them, but is washed off simply - with the help of warm water and soap.

Harm

Most nutritionists claim that the harm of pork fat lies in the large amount of cholesterol accumulated in the product. Abuse of cholesterol can provoke atherosclerosis of blood vessels. Therefore, dietary nutrition should exclude pork fat in the composition of food.

We advise you to read: how to clean the vessels in the body

The second disadvantage that proves the harm from eating this fat is the saturation of fat with toxic substances, since during the pig's digestive process they are not passed through the liver, but accumulate in the final product.

The harm from eating pork fat is characterized by metabolic failure and obesity. This is explained by a continuous hungry state, since in order to assimilate this product, the body uses glucose, which should be aimed at stimulating brain activity. In other words, a person wants to eat all the time, despite impressive fat reserves.

Significant harm to our body is caused by mycotoxins that occur in the product as a result of the life cycle and decomposition of fungi. These elements cause human poisoning and have a depressing effect on the immune system. But the main danger from eating pork fat is a fungal poison known as ochratoxin. The poison is produced in the organs of the pig during slaughter.

Application methods

There are many people's councils on the internal and external use of pork fat. Despite the established point of view about the harmfulness, fat content and calorie content of pork, you can find diets in which pork fat is considered an important ingredient in the diet. The most famous among them is the Atkins diet.

Eating pork fat promotes the absorption of fat-soluble B vitamins (B1, B3, B6, B12). All dietary options that include pork fat are short-term.

Everyone knows that a person gets better not from the pork itself or its offal, but from the amount of food consumed. Therefore, even a low-calorie diet takes into account the allowable daily intake of pork fat, which is 10 g per day. The proportion of fats in the daily diet should be 30% or 60-80 g per day, of which only a third are vegetable fats. The ratio of polyunsaturated, saturated and monounsaturated fatty acids required by our body is present in lard.

For those who suffer from dystrophy and dream of a few extra pounds, doctors advise taking lard inside every day.

Pork fat is popular both in cooking and in the cosmetic industry. Those who wish to rejuvenate the skin of the face and get rid of wrinkles will be helped by masks, where oak bark, linden flower stalks and dill seeds are used as additional components. Dry skin problems will disappear when applying a mixture of pork fat with sage or parsley juice.

It is important to use fresh fat of proven quality. Getting it at home is not at all difficult. Despite all the arguments of the opponents of the use of this product, its benefits far outweigh the harmful properties.

Animal fats are widely used not only in cooking, but also for medical purposes. Recipes for their use can be found in books on traditional and official medicine. One of the most versatile varieties in terms of composition and benefits is interior pork fat, or simply healthy. This is the fat-rich tissue of an animal (in this case, a pig), enveloping its internal organs. Useful properties of the product and its high therapeutic potential determines the rich content of nutrients.

Medicinal properties

Interior pork fat is useful for both adults and children. But many people don't even realize it. Therefore, we consider its properties in more detail.

The first thing to note is a relatively small dose of cholesterol, since a large amount of it can harm human health.

The second advantage is the presence of arachidonic acid from the class of omega-6 fatty acids. This compound is good for the brain and can increase mental alertness. In addition, it provides medical care to people who suffer from gastritis, stomach and duodenal ulcers.

The last nuance is the content of vitamins A, K, E and D. The human body can receive these nutrients in the right amount only as part of food. Their purpose:

A - improves the condition of nails, hair and skin, helps the body fight various infections.
E - rejuvenates the body, preventing its aging, strengthens the cardiovascular system, participates in the absorption of vitamin A;
K - affects the degree of absorption of calcium, plays an important role in the processes of hematopoiesis, affects blood clotting;
D - fights depression, correlates with the level of calcium and glucose in the blood, reduces the risk of cancer, strengthens the immune system, participates in the formation of bones and teeth.

Due to its composition, interior pork fat copes well with beriberi.

Application in traditional medicine

The main purpose of interior pork fat is to strengthen immune system person. Eating this product primarily serves as an excellent prophylactic against many ailments.

In folk medicine, the use of such fat is usually external. It is great for mild colds, coughs, and chronic bronchitis. Most often used for making compresses.

A few recipes and tips for external use:

rubbing for colds is suitable for treating the chest, back and feet; the main thing is not to use at elevated temperatures;
cough compress: you need to take a bandage or gauze, fold and blot in melted fat, put on your back and cover with a warm towel;
ointment for rubbing: in 50 g of baked health, add 2 tbsp. l. vodka and carefully move.

Recipes for the treatment of cough by ingestion:

tea for chronic cough: boil milk, add green tea, a piece of lard and black or red pepper on the tip of a knife, drink before going to bed;
decoction: add to rose hips and bee honey not a large number of healthy, consume three times a day;
fat with milk for dry cough: melt a small amount of visceral fat in hot milk with honey, drink three times a day.

This is not the entire list of product features. It is used to treat gout and joint diseases, as well as in modern cosmetology.

Cosmetic properties

A valuable property of interior pork fat lies in its ability not to lose its biological value after heating.
It is used to prepare various ointments and creams that maintain and improve the beauty of the skin. The skin quickly absorbs such a product, since in some biochemical properties it is similar to human fat.
Another undoubted plus is the quick delivery of all the necessary components of cosmetics to their destination due to the high absorbent properties of health.
The product does not clog the skin, allowing it to breathe as before, while being washed off without much difficulty.
Numerous skin care emulsions can be prepared from lard, as it mixes easily with any other type of fat, as well as with aqueous solutions, alcohols, resins, glycerin, and drugs.

Harm and contraindications

You can list contraindications and possible harm from the use of health on the fingers of one hand.

Pork fat is contraindicated in people who have recently had a serious illness or surgical intervention, as a result of which the calorie content of their diet was reduced and should be restored to normal values gradually.

Caution should be taken to the product for those who have liver problems. The rest is recommended not to abuse.

As for external use, individual intolerance is possible here. It is easy to identify if you conduct a standard test on a small area of \u200b\u200bthe skin (wrist, elbow, etc.).

We buy and recycle

Melting the interior pork fat is a delicate matter, but for those who do this not for the first time, it is rather ordinary.

To begin with, it is important to understand how to choose the right product. Attention should be paid to the following characteristics:

place of production (home-made fat from a familiar farmer or from his own farmstead is out of competition);
appearance (choose a fat of a uniform, delicate cream or white shade);
smell (sharp specific - a sign of dubious quality).

To melt internal fat into lard in the amount of 3 liters and 1 liter of cracklings, you will need: 3.5 kg of high-quality health, a saucepan (aluminum), a fire divider.

You need to take the fat and chop it finely.
After put it in a saucepan and put on fire.
Constantly stir and strain already ready.
Heat until completely evaporated.

You can store lard without losing basic qualities in the refrigerator for up to a year and a half.

Pork fat or ghee?

Pork fat and ghee are natural and quite versatile, easy-to-prepare products that are widely used by housewives in the kitchen.

Differences emerge when it comes to the medicinal properties of these competing foods. The fact is that ghee is mainly aimed at improving digestive processes, while healthy can not only increase immunity, but also cure a large number of diseases. It turns out that the range of application of interior fat is much wider.

Other types of animal fats

For medical purposes, many other types of animal fats are also used, which nature has not deprived of useful properties:

lamb - contains a large set of unsaturated fatty acids, the benefits of which have been proven by modern science;
goat - in the literature on traditional medicine is recommended for colds and ulcers;
badger - a universal remedy for the treatment and prevention of bronchitis, pneumonia and other lung diseases;
bearish - has a powerful healing effect on bone problems, muscle pain, cracks, burns, frostbite and strengthens children's immunity;
snake - applied externally for pain of various localization;
fish - used as a general health supplement, features: the presence of triglycerides of fatty acids, a generous source of vitamin A.

If you are concerned about the health of your family and are looking for a universal remedy for many ailments, a small jar of overheated interior pork fat in your first aid kit may come in handy.

Read more: Bear fat - medicinal properties and contraindications.

None of the fats, probably, has not been subjected to such huge criticism from doctors and scientists as pork fat. It has been made one of the most harmful foods to human health. Used for many hundreds of years until the beginning of the 20th century, pork fat gradually faded into obscurity, and today it is rare for any housewife to have a jar of this fat in her refrigerator. Is it really so harmful or is all the fears far-fetched. Let's talk in more detail about the benefits and harms of pork fat.

In recent years, it seemed that this product was doomed and should completely disappear from our lives. And all this thanks to pseudo-experts who talked about the advantages and disadvantages of saturated, unsaturated and trans fats. Fortunately, in recent years, all these conclusions have been questioned and more detailed study. It turned out that pork fat has no trans fats and is lower in calories than butter and does not lead to blockage of arteries. And pork fat gradually began to return to our kitchens.

What is pork fat

Until the beginning of the last century, pork fat was one of the main types of cooking fat. It was fried on it, it was added to the dough. And what a delicious crispy crust the chicken gets when it is smeared with pork fat!

Pork fat has fallen into even greater oblivion since the invention of margarine, which was touted as a healthy alternative to fat.

Margarine is a vegetable fat that is solid at room temperature due to the hydrogenation process.

This production method creates trans fatty acids, which are now believed to be the source of high cholesterol. These non-natural compounds can also adversely affect cell membranes and the immune system, increase the risk of inflammation in the body, cancer, and accelerate aging.

After the end of the Second World War, the consumption of pork fat, along with other animal fats, began to fall even more. In the minds of many, it is stuck that they are the main cause of high cholesterol and related diseases.

Fortunately, recent studies have found no link between saturated fat and high cholesterol or cardiovascular disease. And that it is the pork fat that is most to blame for this, there is no scientific data yet. Perhaps this is for the best. After all, despite all the "sins" and accusations of this type of animal fat, many chefs of restaurants and cafes continued to cook their masterpieces on it.

Pig fat is melted lard. The lard, cut into small pieces, is gradually heated to separate the fat from the protein. The latter is also called cracklings, a very tasty by-product when lard is melted.

Pork fat composition and beneficial properties

Melted pork fat differs in composition from lard. In terms of fatty acids, it is better than butter. Pork fat consists of:

50 percent monounsaturated fatty acids;

40 percent saturated fatty acids;

10 percent polyunsaturated acids.

Butter contains only 45 percent monounsaturated fatty acids. A high percentage of monounsaturated fats is associated with a lower risk of cardiovascular disease.

Most monounsaturated fatty acids in pork fat are acids:

Oleic;

palmitic;

Stearic;

Linoleic.

In addition, it contains archidonic acid, which also belongs to unsaturated fatty acids. This acid plays an important role in the synthesis of many hormones, the metabolism of cholesterol, and the enzyme of the heart muscle.

Fat contains almost twice as much oleic acid as butter. This acid is found in large quantities in olive oil, which is one of the healthiest vegetable oils. Oleic acid reduces the level of cholesterol in the body, preventing cholesterol plaques from depositing on the walls of blood vessels. This acid is also called Omega-9.

The percentage of polyunsaturated fats depends on what the pigs were fed. The more grains and plant foods present in their diet, the less their content will be.

Lard is the second largest food source of vitamin D, taking pride of place after cod liver. One tablespoon of fat contains 1000 IU of this vitamin.

Vitamin D is a fat-soluble vitamin. Therefore, in order for it to be absorbed by the body, saturated fatty acids must be present in the diet. Fat in this respect is an ideal option and provides the body with all the necessary cofactors.

The amount of vitamin D depends on the conditions in which the pigs are kept. In order for it to be produced and accumulated, pigs must receive sunlight.

In addition to vitamin D, pork fat contains vitamin K, A, E.

Consider now beneficial features of this fat from the point of cooking.

Pork fat has a higher smoke point than some vegetable oils, i.e. it is more thermally stable. This means that it can be heated more strongly and it does not form carcinogenic substances. Its boiling point is about 190 degrees.

Saturated fats have simple single bonds between all molecules of the fatty acid chain and are therefore more thermally stable than double bonds. The most thermally unstable polyunsaturated fatty acids. When such bonds are broken, the process of fatty acid oxidation occurs.

Oxidized fats are free radicals that damage cells and should be kept to a minimum in the body.

Due to this property, it can be used for deep-frying, in batter, added to the dough when baking various flour products, including cookies. When frying, a golden crust is formed.

Pork fat does not have a pronounced smell and taste compared, for example, with lamb fat.

There are different opinions about pork fat: some argue that it is useful, others, on the contrary, spit on it in every possible way.

The harm of pork fat

Research on the hydrolysis of pork fat and its degree of digestibility human body showed that the utilization of pork fat presents difficulties to the body. pork fat hydrolysis is not subjected to and in human adipose tissue is deposited as pork fat. The human body begins to use glucose to process pork fat, which was intended for brain activity, and this leads to a feeling of chronic hunger.

Thus, a closed situation is obtained when there are sufficient reserves of fat, but a person chews something all the time, without experiencing saturation.

Danger to human health can occur when poisoning pork meat mycotoxins - waste products and decay of fungi.

Mycotoxins cause carcinogenic, mutogenic, immunosuppressive, cytotoxic effects.

The fungal poison ochratoxin is especially dangerous in pork. After slaughtering a pig, it concentrates just in adipose tissue, as well as in muscles, liver, kidneys and blood.

The benefits of pork fat

Pork fat differs from vegetable and butter oils in its lower thermal conductivity, as well as the presence of other organic substances in it, which limit the use of pork fat in dietary nutrition.

However, lard is one of the edible animal fats and is the most common of them.

Pork fat contains up to 0.15 mg of vitamin A and provitamin A, linoleic acid, which is necessary for the body. And the amount of cholesterol in it is not large - from 50 to 80 mg.

It is widely used for external use (as the basis of ointments) and inside, for medicinal purposes.

Pork fat is used to treat colds, pneumonia, bronchitis, dermatitis, eczema, ulcers, exhaustion, burns, earache, etc.

Properties of pork fat

Pork fat is a mixture of triglycerides of acids - stearic, palmitic, linoleic and oleic. Almost odorless white mass.

Arachidonic acid, found in pork fat, is an unsaturated fatty acid and is integral part cardiac muscle enzyme. It is also a part of all cell membranes of the body and is directly involved in the formation of many hormones and in cholesterol metabolism.

There are many more essential fatty acids in lard than in many solid fats and in butter.

The biological activity of pork fat is five times higher than that of beef fat or the same butter.

If when heating vegetable oils, lamb and beef fat, their quality deteriorates, then the quality of pork fat does not change when heated.

Medical ointments are prepared on pork fat, which do not irritate the skin, are well absorbed by it and are easily washed off with soapy water.

Pig fat is easily mixed with other fats, resins, waxes and fatty acids.

Solid pork fat is not suitable for the manufacture of ointments with oxidizing agents, since it itself is capable of oxidation. It reacts well with alkaline substances, zinc, bismuth, copper, salts of heavy metals - this is how soaps are formed.

Pork fat, under the influence of heat, light and air, acquires an unpleasant pungent odor - it goes rancid. Rancid pork fat is acidic and irritating.

Quality fat should be clear or slightly amber in liquid state. Frozen - white color and no precipitation.

You can store pork fat in the refrigerator for up to 18 months.

The use of pork fat

For joint pain - lubricate the joints with pork fat at night, put thick paper for compresses on top, wrap with a warm scarf and keep it that way all night.

If the mobility of the joint is impaired after an injury, mix 100 grams of pork fat with one tablespoon of salt and rub the resulting mixture into the joint area, then apply a warming bandage on top.

Recipe for burns - half a liter of pork fat should be melted and one onion should be fried until black, cool a little. Crush to a powder state 5 tablets of aspirin (acetylsalicylic acid), stir with fat. Lubricate the surface of the burn with this ointment all the time, preventing it from drying out, lubricate it again and again. Bandages do not need to be applied. Aspirin lowers internal heat and kills microbes, and pork fat does not allow scars and scars to form - if you constantly lubricate the burn, just in about two weeks new skin will appear, without any scars and scars. For the sake of this, it is worth undergoing temporary inconvenience - after all, you need to lubricate the wound every hour. The prepared ointment should be stored in a cool place.

Weeping eczema should be lubricated with a mixture of 2 tablespoons of pork fat, 2 chicken proteins, 100 grams of nightshade and one liter of celandine grass juice. The freshly prepared mixture should be thoroughly mixed and allowed to brew for 2-3 days, after which it should be lubricated with sore spots.

How to cook rendered pork fat

Option 1

Finely chop the adipose tissue, melt over low heat until the fat becomes transparent in appearance. Then, through a colander, drain into another pan, salt to taste, chop the onion and cook until the onion turns yellow. Strain through double cheesecloth into an enamel bowl, cool to room temperature and then refrigerate.

Option 2

Shredded interior lard is melted in a saucepan, stirring so that it does not stick to the bottom and is not fried. Strain through a sieve or fine colander. Set aside in a warm place until the cracklings settle to the bottom. Strain the already white fat again, through double gauze into jars. The remaining cracklings must be salted and put in jars. They are useful as an additive to meat for cabbage rolls or cutlets.

Contraindications to the use of pork fat

Internal intake of pork fat is contraindicated in cholecystitis, hepatitis, pancreatitis, atherosclerosis and duodenitis.

Lilia Yurkanis
for women's magazine website

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Human cells are made up of all kinds of fats, so animal fats must be present in the diet of people. Animal fat is essential in the human body for normal course all processes. Pork fat is especially important, it helps with the structure of the hair and the skin needs it.

Nutritionists do not recommend eating pork fat, as it contains cholesterol, which adversely affects the human body. However, most doctors do not agree with the opinion of nutritionists, since with moderate use of pork fat, useful substances and some harmful ones enter the body.

pork fat- this is a chest with vitamins, it contains a rare arachidonic acid, which is responsible for the activity of female and male hormones, helps in the processing of cholesterol, and promotes the functioning of the liver and brain. Also, this fat contains linoleic, oleic and many other types of acids that are so necessary for normal development. internal organs and systems.

The composition of lard includes carotene, which can affect human vision, it contains a large number of active substances. Fat is rich in vitamins A, K, E and many others, and it also contains iron, copper and iodine for the normal functioning of the thyroid gland. pork fat It has a very high calorie content, because of this it is not recommended to use it in large doses for overweight people.

In the food industry, several varieties of pork fat are used: a variety of subspecies extra, fat of the highest grade, first and second grade. When melted, extra fat acquires a transparent color, its smell will be almost imperceptible and fragrant, and the color before melting is pure white.

The premium fat is similar to the extra grade, only the smell is more pronounced and has not very pleasant notes. The first and second varieties are taken from the inner layers of fat, therefore, the color of such fat will be yellow, slightly cloudy, the consistency is relatively dense and not porous. When melted, this type of fat emits a not very pleasant smell and smells like cracklings.

More suitable for cooking top grade and extra, as they have a pleasant smell and do not spoil the taste of the prepared products.

Where is pork fat used?

Many of the gourmets will never give up fried potatoes with lard and will do the right thing. As scientists have proven, those foods that have been fried in pork fat are much better absorbed by the body than those that are fried in any kind of oil. In cooking, it is worth using natural fat, then the food will be not only tasty, but also healthy.

According to its properties pork fat similar to human fat. For the beauty of the skin, many cosmetologists advise preparing ointments based on pork fat. Such an ointment will allow you to nourish the skin without weighing it down and under it the skin will be able to breathe. It is suitable for sensitive skin and washes well under running water.

Creams and masks from pork fat are very easy to prepare, they can be easily mixed with any acids, glycerin, alcohols and other liquids, fat interacts well with medications.

Medicinal properties of pork fat

Widely used in folk medicine pork fat It helps with both internal and external diseases. Many in childhood experienced treatment with pork fat, especially for colds. To lower the temperature, you need to grease the feet with a piece of fat, put on plastic bags and warm socks on top. This procedure was supplemented by drinking herbal tea, brewed in milk with the addition of melted fat and a pinch of ginger or pepper. Such a “swill” does not taste very pleasant, but the effect of it is one hundred percent. After the procedure, a person wakes up healthy and full of energy in the morning.

For diseases of the throat or bronchi, an ointment is prepared with the addition of pork fat. We take about 50 grams of fat, heat it with a water bath, add a couple of tablespoons of vodka and five drops of fir oil to the resulting mass. With the help of such an ointment, a warm compress is made and the chest is rubbed.

To strengthen the immune system, you can use rosehip tincture with lard and bee honey. It is made in a thermos, first pour boiling water over the rose hips at night, and add half a teaspoon of honey and the same amount of fat to the finished broth.

With the last stage of lung disease, a drink based on pork fat will help. To prepare the drink, you need to melt the fat on a quiet fire and, in the melted form, use two tablespoons up to five times a day. This medicine does not have a very pleasant taste, so it is recommended to seize it with honey. You can also mix melted fat with butter and honey and take it according to the previous scheme, you can drink it with warm milk.

For pain in the joints, melted fat with honey is applied to sore spots and wrapped in a warm scarf, it is better to do everything at night. You can also mix fat with salt and rub into the affected area.

An ointment based on pork fat will help relieve pain from sciatica, curvature of the spine and many diseases associated with musculoskeletal system. To prepare such a remedy, you need to melt the fat in a water bath, then pour homemade milk into it and add ground pepper. Allow this mixture to cool and after cooling, rub into sore spots.

For the treatment of gout, it is worth rubbing the following composition of the ointment: mix about thirty grams of fat with half a glass of milk, add camphor alcohol, about fifty grams of turpentine and about twenty grams of ammonia. Add milk and all other components to the melted fat, the ointment is ready.

Also, fat is able to fight warts, you need to mix melted fat with finely chopped garlic. This mixture is prepared in proportions of 2: 1 and applied to the growth, then sealed with a plaster. The ointment should be applied until the growth dries up and disappears.

For skin problems, you need to mix melted fat with a decoction of coltsfoot herb, medicinal chamomile and calendula. Such an ointment is rubbed into damaged skin for three days, if necessary, you can extend the course of treatment.

In the treatment of burns, melted fat is mixed with sea buckthorn oil, after treatment with such a mixture, a sterile dressing is applied to the burn.

pork fat is an easily accessible product, and the benefits of it are huge. Fat allows a person to get rid of many diseases, including chronic ones.

Harmful properties of pork fat

As everyone knows, a pig is not a model of cleanliness, therefore, all its organs are susceptible to infection by many diseases. When eating pork fat, there is a risk of contracting all kinds of helminths.

Animal fat is very poorly perceived by the human body, it does not undergo hydrolysis. To digest pork fat, the human body uses a large amount of glucose, therefore, a person, eating fat, feels hungry. That is, when absorbing high-calorie foods with fat, the human body will not be saturated and soon a constant desire to eat will lead to obesity.

Very often, unscrupulous sellers put up for sale fat with an expired shelf life. Such a product may contain mycotoxins, these microorganisms can cause mutation of internal organs, reduce the protective functions of the immune system and poison the entire body.

When a pig is slaughtered, due to the fear of the animal, ochratoxin is formed in the fatty tissues - this is a harmful substance that is very dangerous for human life.

With a rare use of pork fat, a person may not feel it. negative properties. However, if you use this product daily, then obesity may occur, which will lead to malfunctions in the cardiovascular system, gastrointestinal tract and blockage of blood vessels.

It is not recommended to use pork fat people with elevated cholesterol levels and with cholesterol plaques, hepatitis of any form, pancreatitis and pancreatic necrosis, and diseases associated with memory loss.

How is rendered pig fat prepared?

In order to melt the fat, you need a small saucepan, cut the frozen fat into medium cubes and heat it over low heat. After the fat is melted, you need to pour it into another pan, add salt and diced onion. Boil the fat until the onion changes color to yellow. After cooking, we pass the fat through compacted gauze and leave to cool on the table. After cooling, move the pan to a cold place.

You can cook fat using the second method, cut the internal fat of the pig and melt it in a bowl, sometimes stirring over low heat. We filter the resulting mass and put it in a warm place to settle the cracklings. After insisting for several hours, filter the mass again. After the second filtering, put the cracklings on the bottom of the jar, and put the fat on top. In a jar, fat can be stored for a long time and anyone can cook a delicious dish with the addition of pork fat.

This fat is more useful for external use than for internal use. However, if you do not abuse this product, you can get a lot out of it. useful substances and micronutrients. On the basis of this fat in the autumn-winter period, you can do rubbing for your four-legged friends. Such rubbing will allow the pet not to get sick in the cold winter cold and you will not have to spend money on expensive things for animals.