Return to traditional wisdom: Are you also recalling this "hot potato" in the kitchen!

Do you still remember the bowl of fragrant lard noodles in your childhood? The white lard wrapped around the moist noodles and dotted with tender green onions, the aroma seemed to awaken the taste buds of the old age. However, in recent years, lard has quietly faded from our dining tables, replaced by various vegetable oils. Many people believe that lard is unhealthy and can cause obesity and cardiovascular disease. However, the latest scientific research has given a surprising result: we may have really misunderstood lard for too long.

From ancient times to the present, lard has always occupied an important position in the traditional Chinese diet. In recent years, due to various reasons, its application has indeed decreased. In fact, the health effects of lard may be more complicated than we think. With the continuous deepening of cutting-edge nutrition research, our understanding of lard is also gradually changing. Now we will objectively explore the impact of lard on health from a scientific perspective in order to break some misunderstandings.

This study investigated the effects of lard enriched with omega-3 on the serum lipid profile and intestinal microbiota of mice. The study found that the intake of lard enriched with omega-3 significantly altered the serum lipid profile and intestinal microbiota of mice.

The main findings of the study include:

1. Changes in serum lipid profiles: Omega-3-rich lard can reduce total cholesterol and low-density lipoprotein cholesterol (LDL-C) levels in mice, while increasing high-density lipoprotein cholesterol (HDL-C) levels. This suggests that moderate intake of omega-3-rich lard may be beneficial to cardiovascular health.

2. Changes in intestinal microbiota: Omega-3-rich lard can change the composition of the intestinal microbiota of mice, increasing the proportion of beneficial bacteria and reducing the proportion of harmful bacteria. This may help improve intestinal health and overall immune function.

3. Compared with the high-fat coconut oil diet group, the cholesterol, triglyceride, low-density lipoprotein (LDL) and urea nitrogen levels of mice in the Omega-3 lard diet group were significantly reduced, indicating that Omega-3 has a positive effect on blood lipid regulation. This finding is of great significance for the prevention of cardiovascular disease.

A bowl of lard noodles dotted with green onions and white and green is indeed a childhood memory for many people. Now, let's look at the nutritional content of lard:

Lard is primarily composed of saturated and unsaturated fatty acids. While saturated fatty acids have long been associated with cardiovascular disease, recent studies suggest that this association may have been oversimplified. In fact, lard also contains monounsaturated and polyunsaturated fatty acids, including some that have health benefits. For example, omega-3 fatty acids, such as the omega-3-enriched lard used in the studies mentioned in this article, may contain higher levels of omega-3 fatty acids, which are beneficial to cardiovascular health.

A. Lard and Cardiovascular Health

Re-understanding of saturated fatty acids: Although excessive intake of saturated fatty acids may increase the risk of cardiovascular disease, moderate intake has no obvious harm to health. Some studies have even found that certain types of saturated fatty acids may help increase HDL (good) cholesterol.

The role of unsaturated fatty acids: Unsaturated fatty acids in lard, especially monounsaturated fatty acids, may help improve blood lipid profiles and reduce the risk of cardiovascular disease.

B. Lard and intestinal health

Recent studies have shown that dietary fat can affect overall health by influencing the gut flora. Some new research has also found that moderate intake of lard may help maintain a healthy balance of gut flora, which can have a positive impact on overall health.

C. Comparison of lard and other cooking oils

Ⅰ. Thermal stability: Lard has a high smoke point and is not easy to produce harmful substances when cooked at high temperatures. This is a huge advantage over some vegetable oils.

Ⅱ. Flavor: Lard can bring a unique flavor to food, which is one of the reasons why many people prefer to use it.

Ⅲ. Nutritional value: Although the nutritional value and fatty acid composition of lard are indeed different from those of some vegetable oils (such as flax oil and olive oil), it is not as "harmful" as traditionally believed.

Moderation is important

While lard may not be as bad as traditional belief suggests, it doesn't mean we can eat it without limit. Like all fats, lard is calorie-dense, and excessive intake can cause other problems. Just like excessive intake of carbohydrates, eating too much can make you gain weight! Therefore, it is wise to use lard in moderation in your daily diet while maintaining a balanced diet.

at last

Scientific research on the health effects of lard is still in progress. Current evidence suggests that eating lard in moderation may not be as harmful as traditionally believed, and may even be beneficial to health in some ways. However, this does not mean that we should consume it in excess. A balanced, varied diet, with a moderate intake of good fats, is the key to maintaining health.

It is important to maintain an open and cautious attitude when interpreting nutrition research, and avoid oversimplifying and absolutizing complex issues. As for lard, we should also put aside our prejudices, return to science, and rationally view its important traditional role in the Chinese diet.