Mistakes if you do not eat lard

According to Dr. Hoang Sam, Director of the Vietnam Institute of Traditional Medicine, lard is animal fat and has effects onhealthof the body. But now, Vietnamese people are afraid of pork fat and have switched to eating vegetable oil instead. There are even many opinions that blame pork fat as the cause of cardiovascular disease and dyslipidemia, so they remove this food from their daily menu.

In fact, lard also contributes to providing vital energy for the body, forming cells and performing some important biological functions of the human body. Lard contains about 40% saturated fat, about 50-60% monounsaturated fat and about 10% polyunsaturated fat, which helps to stabilize blood capillaries, prevent stroke and cardiovascular diseases.

A day, your food needs about 20-30% fat in which fat people are advised to eat less fat, thin people eat more. Each gram of fat will burn and release 9 calories. Therefore, lipid-rich foods are a good source of energy for heavy workers, people recovering from illness needing to recover their health. In particular, children are the ones who need to supplement fat for growth assimilation.

When fat enters the body, it also accumulates under the skin and protects the organs, cushions, and keeps the body from adverse effects of the external environment such as heat and cold, and reduces the effects of mechanical injuries. For this reason, thin people are often less tolerant of changes in weather and have weaker resistance.

Doctor Sam believes that in the daily diet, it is necessary to balance both vegetable oil and fat. Vegetable oil does not have enough cholesterol and phosphatide for the body's needs, so it is necessary to eat a balanced amount of oil and fat every day. Scientists have calculated that for normal adults, the ratio of oil and fat is 50:50, children under 10 years old should use fat and oil at a ratio of 70:30. On the contrary, the elderly will use the amount of lard and vegetable oil is 30:70.

With the above ratio, the body will fully meet its energy needs, precursors to synthesize steroid hormones, vitamin D but will not cause excess leading to the risk of forming bad cholesterol, fatty blood condition,fatty liver.

Associate Professor Nguyen Duy Thinh, former lecturer at the Institute of Food Technology, Hanoi University of Science and Technology, also said that eliminating pork fat from the menu has been a common mistake for many years.

Compared to vegetable oil, lard participates in the production of nerve cell membranes, and moderate consumption of lard also helps protect blood vessels effectively, reducing the risk of cardiovascular disease and myocardial infarction. Lard also helps the body increase vitamin A absorption. This food also contributes to the development of brain cells for young children. A study shows that using lard in the diet of young children also has the effect of increasing appetite, preventing and treating anorexia in children.

When processed, lard fried at high temperatures does not transform into harmful substances like cooking oil. The fat in lard is unsaturated fatty acids, less transformed, so it will form less carcinogenic substances than cooking oil. Therefore, this expert recommends that dishes at high temperatures should use lard.

Note, this is a food with high saturated fatty acid content, if used too much will be excessive and not good for children. People with heart disease, stroke should not eat./.