Treatment with pork internal fat. Pork fat - recipes, use, treatment, benefits and harms

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

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Some admire its cosmetological and therapeutic effects, while others are categorically convinced that the product only brings harm to our body.

Pork fat - homogeneous mass white or cream color with no peculiar odor. It is obtained by melting it or from internal and subcutaneous fat, including scraps. Interior fat has a characteristic odor, which is why it is processed separately from other types.

The product contains 99.6% fat, as well as vitamins A, E, D, K. It is especially rich in carotene and minerals (phosphorus, potassium, calcium, sodium, magnesium, and to a lesser extent, iodine and copper). The caloric nutritional value of the product is quite high: per 100 g – 896 kcal. Pork fat combines several triglycerides of fatty acids essential for strengthening the immune system, such as:

Linoleic;
Stearic;
Palmitic;
Oleic.

Its advantage is the predominance of arachidonic acid in its composition. Acid promotes the natural metabolic process in the body.

Benefit

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

Nutritionists have proven that foods fried in melted fat can be absorbed by the stomach much better and faster than those cooked in. He doesn't lose biological value at heat treatment.

The benefits of pork fat allow it to be used to improve health and beauty. Masks and face creams made on the basis of this product are quickly absorbed by the skin. When mixed with other medicinal components, all substances are freely broken down and enter the body. The product does not interfere with the breathing of the skin, does not irritate it, and is simply washed off with warm water and soap.

Harm

Most nutritionists say that The harm of pork fat lies in the large amount of cholesterol accumulated in the product. Abuse of cholesterol can provoke vascular atherosclerosis. Therefore, it should be excluded from food.

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The second disadvantage that proves the harm from consuming this fat is the saturation of lard 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. This is explained by a continuous hungry state, since to absorb 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.

Mycotoxins that arise in the product as a result of the life cycle and decomposition of fungi cause significant harm to our body. 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 pig's organs during slaughter.

Methods of application

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

Eating it promotes the absorption of fat-soluble substances (B1, B3, B6, B12). All options dietary nutrition, providing pork fat are short-term.

Everyone knows that a person gets better not from the pork itself or its by-products, but from the amount of food consumed. Therefore, it even takes into account the permissible daily dose intake of pork fat, which is equal to 10 g per day. The share in the daily diet should be 30% or 60–80 g per day, of which only a third are plant-based. The ratio of polyunsaturated, saturated and monounsaturated acids required by our body is present in lard.

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

Pork fat is popular both in cooking and in the cosmetic industry. Those wishing to rejuvenate their facial skin and get rid of wrinkles will benefit from masks that use the following as additional components: oak bark, linden flower stalks and dill seeds. Dry skin problems will disappear when you apply a mixture with sage or parsley juice.

Important to use fresh product proven quality. It is not at all difficult to obtain it at home. Despite all the arguments of opponents of the use of this product, its benefits significantly outweigh its harmful properties.

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Common foods in the human diet are products from domestic pigs and wild boars. Since ancient times, food has been one of the main sources of “fast” energy. Lard is not only a favorite delicacy in the human diet, but its fat is also popular in treatment.

How to buy and render lard into fat

One of the main factors is the right lard. The meat aisles offer a varied selection, but To select a quality product, you need to consider the following:

The pig's skin should be soft and smell good. It’s good when the skin is ground with straw, but it can also be done with gasoline. This lard has a specific smell.
The lard should be white and not have a sour, musty smell.
To determine softness, it is recommended to pierce the product with a toothpick during the selection process. The stick should go in like butter.

The thickness of the lard should be medium, plus if there are layers of meat, they should be grayish-red in color. This is an indication that the animal was well fed and was not starving.

If you are lucky at the market or you have a familiar hunter, then purchasing wild boar lard is optimal. This is due to the healthier natural diet and lifestyle of the boar. The fat is rendered according to the recipes below; it is also easy to salt it.

The price may even be lower than that of domestic pork - wild boar is a common hunting catch. The healing properties are enhanced. Meat with lard is a healthy and high-calorie food in cooking. The use of fat in cosmetology is also described.

This lard can be melted or cooked according to various recipes. To get the melted product you need:

Wash and dry the lard with a paper towel.
Cut into small pieces and place in a container.
Heat the product over low heat until cracklings form, and then remove them.
Cool the melted mass and put it in the refrigerator.

In order not to melt the lard excessively, it is necessary that the greaves have a flesh-colored or yellowish color.

You can also raise your own pig, but for this the following factors should be taken into account:

Decide on the breed of pig (for example, bacon pig good lard does not work).
Provide piglets optimal conditions contents: a room with machines, a walking area with a canopy and a dug hole for swimming. The scale of construction depends on the chosen breed.
Provide animals quality nutrition: boiled vegetables(carrots, beets,
So that there is lard good quality, piglets should be fattened from three months of age. The animal should consume 6 kg of feed and 30 g of salt per day. From eight months of age - 7 kg of food and 40 g of salt. When a pig reaches 1 year of age, feed consumption is 8 kg.

Piglets can be given mashed root vegetables on the 20th day after birth, before this time - porridge.

Composition of lard

The pig has two types of lard. These are subcutaneous and internal (internal).

The internal type of lard is considered the most useful for treatment.

The product contains:

proteins;
histamines;
cholesterol (50-80 mg);
lecithin;
various vitamins;
minerals;
valuable fatty acids.

Microelements contained in lard:

Vitamins:

Vitamin E	1.7 mg
Vitamin A	0.005 mg
Vitamin B1	0.084 mg
Vitamin B2	0.051 mg
Vitamin B3	0.115 mg
Vitamin B6	0.04 mg
Vitamin B12	0.18 mg

Minerals:

phosphorus;
sodium;
potassium;
magnesium;
manganese;
copper;
selenium;
zinc;
iron.

Unsaturated fatty acids:

oleic;
steoric;
linoleic;
palmetine;
linolenic;
arachidonic

The beneficial substances and quality of fat do not change when heated, unlike beef and lamb fat.

What benefits and harms does lard bring?

Facts about benefit interior lard:

Consuming vitamin salads will also help strengthen the immune system.
Removes harmful cholesterol, toxins and heavy metals from the body.
Improves the functioning of the digestive tract.

Indications and contraindications for use

Like any product, pork fat has a number of indications and contraindications that should be taken into account to exclude side effects and manifestations of allergic reactions.

The consumption of internal pork fat has a number of indications in the treatment of the following diseases:

Colds, especially those accompanied by cough.
Pneumonia.
Bronchitis.
Skin diseases: eczema, burns, dermatitis, etc.
Ulcers.
Ear disease.
Exhaustion of the body.

For injuries to the musculoskeletal system, ointment is used.

Hepatitis.
Cardiovascular.
Atherosclerosis.
Duodenitis.
Cholecystitis.
Pancreatitis.
And also for people suffering from allergies.

The norm for an adult is 9-12 g of fat per day, 100 g per week.

Special indications

When consuming large amounts of pork fat, the following may occur:

Food allergies, which contain histamines;
pork products should be well processed thermally, as trichinella, echinococcus, and sarcocysts may appear;
Since the product is high in calories, it is not recommended to consume it large quantities during a diet.

Use in folk medicine and cooking

In folk medicine, pork fat is used internally, and numerous ointments are also made.

Watch the video on how internal pork fat can be rendered correctly at home:

Infusion with pork fat for influenza and for prevention:

Compound:

rose hip;
pork fat.

Rose hips are brewed in a thermos or airtight container and left overnight. Immediately before use, warm up to optimal temperature and add 1 tsp. honey and 1 tsp. l. lard This drink not only helps strengthen the immune system, but also gives energy.

Pork fat ointment for treatment and cosmetology:

100 g melted fat;
1 tablespoon fine salt;
The ingredients are mixed and applied to the sore spot with massage movements. After this they apply parchment paper and bandage with warm cloth. The procedure is recommended to be carried out at night.

In cooking, the most common are lard with garlic and omelet.

Lard recipe:

300 g lard;
4-5 cloves of garlic;
Spices and herbs to taste.

Cooking procedure:

Peel and wash the garlic. Cut into equal slices.
Make small holes in the pre-cleaned (washed) lard. Place garlic cloves into these holes.
On top, lard is rubbed with spices and herbs.
Wrap the product in parchment and put it in the refrigerator for 2 days (just not in the freezer!).

Omelette recipe:

3 pcs eggs;
1 bell pepper;
1 tomato;
1 green onion;
50 g lard;
spices.

Baking procedure:

Rinse the vegetables under running water and allow to dry/wipe.
Cut into medium slices.
Cut the lard into small pieces
Fry in a frying pan along with herbs and vegetables for a few minutes.
Add eggs and turn down heat.
Cover the pan with a lid. Cookies until the consistency thickens.

Products type shortbread cookies on melted internal pork fat are very tasty and high in calories, but beneficial features are likely to be lost. If the melting point of pork fat is from 41.4, then an oven mode of 180 degrees will be required, which will destroy a number of biologically active substances.

Conclusion

Pork fat is rendered internal pork fat and lard, i.e. subcutaneous fat. For a long time, pork fat, along with other animal fats, was criticized by scientists and doctors, and was blamed for increasing the risk of cardiovascular diseases, high cholesterol and other troubles. Today fat has been rehabilitated and is once again entering culinary practice. True, buying animal fat in the store is still problematic. It is much easier to heat it yourself at home. How to render pork fat will be discussed in this article.

What are the benefits of pork fat?

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

Animal fats consist of saturated, monounsaturated and polyunsaturated fatty acids. Most monounsaturated fatty acids are represented by oleic acid, the acid that is abundant in olive oil. Exactly for high content Oleic acid, 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 skimmed milk enriched with vitamin D, there will be no benefit in it, since it requires saturated fat. And if there is not enough of it, 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 metabolize these important nutrients and vitamins.

The low level of polyunsaturated fatty acids in pork fat means that the fat oxidizes slowly and 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 releasing carcinogenic substances. It is suitable for frying at high temperatures that many vegetable oils cannot provide.

Read on topic: Pork fat benefits and harms

Which lard to choose

Pork lard is not uniform in quality. For different needs you need to take different lard for rendering fat.

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

Secondly, from which part of the pig carcass will you render the fat?

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

Lard or lard. This 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 lard is great for frying and stewing.

Fat from the belly or underbelly. Soft layered fat with meat. Bacon is mainly made from this part. This lard is suitable for frying.

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

The fat rendered from such lard is highly valued by bakers. It is added to dough, greased pies to get aromatic beautiful crust. It always remains soft.

How to render pork fat at home

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

You can render fat on the stove, in the oven, or in a slow cooker. There are two different ways obtaining fat.

Wet method. Place the chopped fat in a saucepan with a little water. Turn on the stove and bring to a boil. Reduce until the water simmers 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 lard.

Dry method. This method can be used to render fat on the stove, oven, slow cooker, or frying pan. Heat the container in which you will heat the fat and place the chopped fat in it. This method can be used to render both interior fat and lard. While rendering fat using this method on the stove or in a slow cooker, stir it periodically with a wooden spatula.

How to render lard into fat

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

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

Place the chopped lard into a saucepan. Add water. For 1.5-2.0 kg of lard, approximately 200-300 grams of water.

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

Approximately once every half hour, the fat should be carefully mixed with a wooden spatula. The entire process of rendering this amount of lard can take from 4 to 5 hours.

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

How to render pork fat in the oven

The best thing about melting fat in the oven is that you prepare it, put it in a pan, and you can go about your business while the fat is melting.

The preparation of fat is the same as for rendering on the stove. First you need to finely chop the pieces of lard or interior fat. The smaller the better. You can twist it in a meat grinder.

Place everything in a pan that can be placed in the oven. It is good to heat in cast iron.

Preheat the oven to a temperature of about 105-110 degrees. Place the pan in the oven. The rendering time depends on the amount of lard. The more lard, the longer the fat is rendered. You can carefully remove the pan and stir. Just be very careful so as not to burn your hands with fat.

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

How to render internal pork fat

Internal fat is soft and layered. Almost all of it is melted away.

Cut the fat into small pieces. Place in a saucepan.

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

Place on the stove over low heat. After about an hour, check the pan and stir. It is very important not to let the fat burn at the very beginning.

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

Strain the rendered fat through a sieve or cheesecloth and pour into jars.

Regardless of what you render the fat from, the most important thing at the initial stage is to clearly regulate the temperature. If the stove is heated too much, the lard may burn.

Until the first rendered fat appears, you need to monitor this process and stir the lard in a timely manner.

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

You need to stir periodically. This will ensure that all the pieces of lard are rendered more evenly.

There is no need to render the fat until the cracklings are crispy. They should remain soft and light. They can then be further fried separately until they become brown and crispy. They can be used for stewing potatoes or other dishes. Fried cracklings can be sprinkled, for example, on potato salad.

Properly rendered fat glass jar should be pale yellow. When it hardens, 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.

Fat should be stored in a cool place. Can be frozen.

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. You can fry meat, vegetables, and stew in it. The dough is made with pork fat. Only for baking it is better to take only internal fat and preferably in the area of the kidneys.

Animal fats are widely used not only in cooking, but also for medicinal 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 pork fat, or simply healthy. This rich in fats animal tissue (in in this case- pigs), enveloping his internal organs. The beneficial properties of the product and its high healing potential are determined by its rich nutrient content.

Medicinal properties

Pork fat is beneficial for both adults and children. But many people don't even know about it. Therefore, let's look at its properties in more detail.

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

The second advantage is the presence of arachidonic acid from the omega-6 fatty acid class. This compound is beneficial for the brain and can increase mental alertness. In addition, it provides medical care 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 it from aging, strengthens cardiovascular system, participates in the absorption of vitamin A;
K – affects the degree of calcium absorption, plays an important role in hematopoiesis, affects blood clotting;
D – fights depression, correlates with blood calcium and glucose levels, reduces risk cancer diseases, strengthens the immune system, participates in the formation of bones and teeth.

Due to its composition, pork fat copes well with vitamin deficiency.

Use in folk medicine

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

In folk medicine, the use of such fat is usually external. It copes well with mild colds, coughs and chronic bronchitis. Most often used to prepare compresses.

A few recipes and tips for external use:

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

Recipes for treating cough by oral administration:

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 bed;
decoction: to rose hips and bee honey add a small amount of healthy, consume three times a day;
fat with milk for dry cough: melt a small amount of internal fat in hot milk with honey, drink three times a day.

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

Cosmetic properties

A valuable property of pork fat is its ability not to lose its biological value after heating.
Used to prepare various ointments and creams that support and improve the beauty of the skin. The skin absorbs this product quite quickly, since in some biochemical properties it is similar to human fat.
Another definite plus is the fast delivery of all necessary components cosmetics to their destination thanks to the high absorption properties of health.
The product does not clog the skin, allowing it to breathe as before, and is washed off without much difficulty.
A huge number of skin care emulsions can be prepared on the basis of pork fat, since it is easily mixed with any other types of fats, as well as with aqueous solutions, alcohols, resins, glycerin and medications.

Harm and contraindications

List contraindications and possible harm you can use it on the fingers of one hand.

Pork fat is contraindicated for people who have recently suffered a serious illness or surgery, as a result of which the calorie content of their diet has been reduced and should be restored to normal values gradually.

Those who have liver problems should use the product with caution. The rest are advised not to abuse it.

As for external use, individual intolerance is possible. It can be easily identified if you perform a standard test on a small area of skin (wrist, elbow, etc.).

We buy and melt

Melting internal pork fat is a delicate matter, but for those who are doing this not for the first time, it is quite ordinary.

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

place of production ( homemade fat from a familiar farmer or from your own farmstead is beyond competition);
appearance (choose fat that is a uniform, soft cream or white shade);
smell (pungent, specific – a sign of dubious quality).

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

You need to take the fat and chop it finely.
Then put it in a saucepan and put it on fire.
Stir constantly and strain off the finished mixture.
Heat until completely evaporated.

Lard can be stored in the refrigerator for up to one and a half years without losing its basic qualities.

Pork fat or ghee?

Pork fat and melted butter– 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 aimed mainly at improving digestive processes, while health can not only improve immunity, but also cure a large number of diseases. It turns out that the range of applications of interior fat is much wider.

Other types of animal fats

Many other types of animal fats, which nature has not deprived of beneficial properties, are also used for medical purposes:

lamb - contains a large set of unsaturated fatty acids, the benefits of which have been proven by modern science;
goat - in the literature on folk medicine it is recommended for colds and ulcers;
badger - universal remedy for the treatment and prevention of bronchitis, pneumonia and other pulmonary diseases;
bear - has a powerful healing effect on bone problems, muscle pain, cracks, burns, frostbite and strengthens children's immunity;
snake - used externally for pain of various localizations;
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 trying to find a universal remedy for many ailments, a small jar of rendered lard in your medicine cabinet may come in handy.

Read also: Bear fat - medicinal properties and contraindications.

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Pork fat: description, benefits and harm

Fermaved.ru » Livestock » Pigs » The benefits and harms of pork fat

Pork fat is used by humans for cooking and as a basis for many medicinal preparations. Lard is a source of large amounts of calories and pure form used to quickly replenish energy. In addition, the greasy layer from a purebred pig has high taste qualities.

Pork fat

Lard is often used to lubricate pans before baking, so that baked goods do not burn. Many housewives are wondering how to render pork fat at home. To do this, you need to purchase a good greasy layer and follow the rules for melting the product.

Beneficial properties of lard for the body

Many people wonder whether pork fat is healthy and what its special properties are. It all depends on the correct dosage.

Rendered internal pork fat in large quantities poses a danger to humans. This is a heavy product that is difficult to digest and is not suitable for people with weak stomachs.

However, as a food additive it is often used for first and second courses. Lard contains a large number of useful substances. Among them are vitamin A and linoleic acids. This product is also characterized by low cholesterol content compared to other animal fats. Taking lard internally helps speed up metabolism and improve the functioning of all body systems.

The benefits of fat are also explained by the presence of arachidonic acid, since this component is part of human heart cells. Thus, lard supports the functioning of the heart muscle and improves the production of hormones.

The biological activity of pork fat is 5 times higher than that of fats of other origins. Thanks to this, the product quickly breaks down and speeds up metabolism. One of the important positive qualities of lard is that when melted, the product does not lose its beneficial properties, unlike the fat of cows or sheep.

Useful properties of lard

Lard benefits the body due to its medicinal properties. Internal use This product helps get rid of diseases such as:

bronchitis;
pneumonia;
pneumonia;
dystrophy.

External use of lard is suitable for the treatment of colds. To do this, apply compresses to the throat and chest. Applying pork fat internally to the inflamed surface of the throat also helps with coughing. Before this, it is recommended to mix lard with honey.

The benefits of pork fat

Internal pork fat is used to treat joints. In folk medicine, it is recommended to lubricate sore parts of the body with it at night. The limb is wrapped on top with a thick, damp cloth at room temperature.

If the musculoskeletal system is malfunctioning, lard is mixed with salt and applied externally to the injured area. A warm bandage should be applied on top.

A mixture of pork fat and fried onion is used in folk medicine to treat burns. Crushed acetylsalicylic acid tablets are also added to the ointment. The damaged area of skin is lubricated for several days without applying a bandage. Acetylsalicylic acid prevents infection, onion is a strong antibacterial agent, and lard protects the skin from the appearance of scars.

Internal pork fat in folk medicine

In folk medicine, there is also a recipe for an ointment to treat eczema. The following ingredients are used for the medicine:

2 tbsp. l. lard;
2 egg whites;
100 g nightshade;
1 liter of celandine juice.

All components must be mixed and left for three days. The affected skin should be lubricated for a week.

Special mention should be made of the use of pork fat in the cosmetics industry. Natural soap is made from lard and various types of oxidizing agents. It can also be cooked at home, using copper, zinc and heavy metal salts as oxidizing agents.

Regular use of pork fat in small quantities during cooking will improve immunity and help remove many harmful toxins from the body.

Contraindications to consuming pork fat

First of all, the wrong dosage of the product, and not the rendered pork fat itself, can cause great harm. Despite the low percentage of cholesterol, it is not recommended to use lard for daily cooking. This can complicate the digestive process and disrupt the functioning of the body. Contraindications also apply to constant daily use of the product.

ON Pork fat slows down the aging process and can be used in medicines

How to Render Internal Pork Fat

However, in many countries it is not customary to render lard before consumption. More often, the fat layer is only salted and then kept in places with low temperatures, so many harmful bacteria remain inside the fat tissue. To protect yourself, you should smoke the product before salting: this will help get rid of most microorganisms.

By using scientific research Scientists have proven that rendered pork fat can cause poor functioning of brain cells. Since lard is not broken down by regular gastric juice, the body uses glucose to process the product. The consequences are a constant feeling of hunger and decreased brain activity.

Diseases for which pork fat is contraindicated

Excessive consumption of pork fat can cause serious harm to the cardiovascular system. Products with heavy breakdown increase the load on all internal organs.

There are a number of contraindications for use by people suffering from chronic diseases, such as:

Hepatitis;
Cholecystitis;
Pancreatitis;
Atherosclerosis.

Rendering pork fat

Before rendering internal pork fat, you should choose the right greasy layer. Low-quality or old lard has an unpleasant aroma and yellow color when heated. The use of such lard in cooking can lead to poisoning. A good sebaceous layer has the following external characteristics:

the skin should be soft, without unpleasant odors;
white color of the pulp;
lard should not have a sour smell;
fat should be checked for density using a toothpick: it will penetrate a good layer of grease like butter;
the thickness of the product should not be more than 15 cm;
the presence of a layer of gray-red meat.

It is not recommended to try at the time of purchase raw lard: This may cause poisoning or serious infections. You should also ask the seller about the breed of pig. WITH meat types artiodactyls have a sebaceous layer low quality.

How to choose lard for melting

A good option for melting is pork fat from wild boar. It is better to take such lard from the hands of hunters. This product is prohibited from being eaten raw. The medical value of fat from a wild boar is much higher than from a farm pig. This kind of lard is used in medicinal purposes, not for cooking.

To melt fat at home, you should choose a metal container of appropriate volume. Before rendering fat, you need to heat the dishes on both sides. The melting procedure looks like this:

The lard is washed in boiled water and dried with paper.
The fat is cut into pieces and placed in a container.
The lard is melted until cracklings appear, which need to be removed.
The resulting mass is cooled and placed in the refrigerator.

In order not to render the pork fat excessively, you need to monitor the color of the cracklings: they should have a yellowish or slightly flesh-colored color. Lard can be stored for 18 months at low temperatures.

Conclusion

Rendered pork fat is used for cooking and medicinal purposes. Depending on the dosage, lard can cause both benefit and harm. to the human body. To properly melt lard, you should carefully choose original product.

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Pork fat - benefits and harms, rules for preparing the mass

Even in those days when the pig was not yet domesticated, people actively used raw materials obtained from wild boars - its wild ancestors. Everything was used in cooking and farming, including lard. Today, the popularity of this specific ingredient has not diminished. It is still used in the most different areas life. True, experts are increasingly saying that this product is not the most harmless and, if possible, it is better to replace it with something less dangerous.

Harm and danger of pork fat

Chemical composition And physical properties Pork fat has shown that it is quite difficult for the human body to utilize it. When it enters the human body, reactions are triggered that can lead to the development of chronic hunger. To process the substance, the body begins to actively break down glucose, which was intended to feed the brain. It turns out that, than more ingredient enters the body, the stronger the person’s hunger.

Parts pork carcass They are often contaminated with mycotoxins - this is the result of the activity of fungi and their decay. Substances act on the body as carcinogens and mutagens, they suppress the immune system and cause cell destruction. The poison ochratoxin is particularly dangerous. After the slaughter of an animal, it accumulates in adipose tissue, blood and internal organs.

Tip: Some housewives, when purchasing raw pork fat that will be rendered into rendered fat, taste the mass. It's better not to take that much risk. Even high quality home product in a very limited amount can cause the development of a number of serious conditions.

The specific set of components for which pork fat is famous also gives the mass a number of not the most positive properties. Because of this, the product is contraindicated in the following conditions:

Recent serious illness or surgery.
Having liver problems and gallbladder.
Individual intolerance to the composition.
Obesity, tendency to rapid weight gain.

In general, doctors and even supporters traditional medicine It is recommended to take pork fat internally only if absolutely necessary. If there is an opportunity to use a less dubious analogue, it should be taken advantage of. But external use of the mass can give quite good therapeutic results. But even in this case, it is better to first consult with a specialist.

Composition of pork fat and its beneficial properties

Despite all its obvious dangers, pork fat has a number of beneficial properties, which attracts the attention of supporters of traditional medicine. First of all, it is worth noting the low content of bad cholesterol in the product. Another advantage of the product is the presence of fatty acids, which are very beneficial for the brain and digestive organs. In addition, the mass of animal origin contains a lot of vitamins A, D, E and K. For this reason, pork fat can be used as a means to combat vitamin deficiency.

In general, pork fat contains much more essential elements than other solid fats, e.g. butter. And its biological activity is 5 times higher than that of beef fat. It is also noteworthy that when heated, the nutrient mass does not lose its properties, which cannot be said about other animal fats.

Only fresh and properly prepared composition has therapeutic properties. When frozen, it will be white, without precipitation or streaks. Melted pork fat becomes transparent and liquid, the presence of an amber tint is allowed. When sudden and unpleasant odor It’s better to throw the mass away. Its further use may be dangerous for the body.

External and internal use of pork fat

The benefits and harms of pork fat largely depend on the correct application of the composition and its timely use. Most often, the healing mass shows its best side with the following approaches:

Treatment of joint pain. Before going to bed, lubricate the joint with fat, wrap it in compress paper and a warm scarf. We wash off the mixture only in the morning.
Restoring joint mobility after injury. For 100 g of pork fat, take a tablespoon of salt and mix well. We apply the product to the sore joint and make a warming bandage.
Restoring skin after a burn. Take 0.5 liters of the main ingredient and melt it until dark. Fry one chopped onion in the mixture and cool. Add 5 crushed aspirin tablets to the resulting mixture. The resulting product should be lubricated on the burn surface, not allowing it to dry out (about once an hour).
Treatment of weeping eczema. For 2 tablespoons of interior pork fat, take 2 chicken squirrel, 1 liter of celandine juice and 100 g of nightshade. Mix all this until smooth and leave for 2-3 days in the refrigerator. Lubricate problem areas with the resulting composition.
Cough compress. You just need to moisten a gauze pad in melted pork fat (not very hot) and apply it to your back. Cover it with a warm towel and blanket.
Rubs for colds. The warm melted mixture can be lubricated on the chest, back and feet. This approach is prohibited at elevated temperatures.

Pork fat is used internally extremely rarely. Here are some options for using this composition:

Tea for obsessive night cough. Add a little boiled milk, a piece of pork fat and a pinch to green tea. hot pepper. We drink before bed.
General strengthening decoction. Season the rose hip decoction with honey and fat. We drink three times a day.
Dry cough mixture. Bring the milk to a hot state, melt a piece of fat in it. Cool the mass to 50ºС, add a little honey. We drink 3 times a day.

Women should take up and cosmetic properties melted lard. The product may become excellent basis for masks. It nourishes the skin well without blocking tissue respiration or slowing down metabolic processes.

Rules for cooking pork fat

Today, pork fat can also be purchased at finished form, but it’s better to start preparing it yourself. Here are a few rules that, if followed, will allow you to obtain the most useful and safe composition:

The lard should be white, clean, without streaks, stains or smell. It's good if it comes with skin. This part should also smell nice and not have any defects.
A product that is suitable for making ghee must be soft. You need to try to stick a toothpick into it. If the stick goes in easily, this is an indicator High Quality and freshness of the product.
The thickness of the fat should be medium; layers of gray-red meat are welcome. They are an indicator proper diet animal.
Fat obtained from wild boar has even higher biological activity. If possible, it is better to purchase it.
Before heating, the lard must be washed, dried and cut into pieces.
After this, it is enough to place it in suitable container, put on fire and simmer until completely dissolved. Finished product cool and put in the refrigerator.

Pork fat is natural product, but its quality largely depends on the living conditions of the animal. If possible, you should limit yourself to external use of the healing mass. This approach allows you to obtain the desired therapeutic effects without risk to health.

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Composition and beneficial properties of lard

Lard is the fatty tissue of an animal that lines the space of the animal's internal organs. It differs greatly from ordinary lard both in appearance and in its properties. The first difference that catches your eye is its consistency. It crumbles easily, unlike whole pieces ordinary lard, which can only be cut with a knife. But the differences don't end there.

Internal lard can bring the body much more benefit than the product we are used to. Its benefits are so diverse that it is used to treat many diseases.

Composition of pork lard

Varied benefits for health is determined by its rich composition, which contains important nutritional and biological active ingredients. First of all, despite the fact that this product is an animal fat, it contains surprisingly little cholesterol. An excess of this substance in products can cause significant harm to human health. At the same time, it contains extremely useful substance- arachidonic acid.

Arachidonic acid is a fatty acid that in the human body can stimulate mental activity. It is also extremely useful for people who suffer from high acidity. gastrointestinal tract. Therefore, it can bring significant benefits to people who suffer from gastritis or peptic ulcers.

Internal fat is also very rich in vitamins. It contains a large amount vitamins A, E, K and D. Vitamins are vital substances that the human body can only obtain from food. Vitamin A takes part in the fight against various infections, and is also necessary for healthy hair, skin and nails. Vitamin E prevents the aging of the body, prevents the development of thrombosis, and also strengthens the cardiovascular system. In addition, vitamin A is most effectively absorbed together with vitamin E.

Vitamin K is necessary for the absorption of calcium (which, by the way, is also rich in lard). Vitamin D helps our body fight depression. This product is of great benefit as a means of preventing vitamin deficiency. Especially if you regularly use it in winter.

Also, lard is rich in minerals. Calcium, potassium, zinc, phosphorus and magnesium - these vital nutritional components are contained in large quantities.

The benefits of lard

This product is, without a doubt, one of the healthiest fats. Its benefits remain even with intensive heat treatment. Therefore, it is used as various ointments, as well as warm compresses. Internal fat obtained from pork is very beneficial to the human body. It is rich in vitamins, minerals and other biologically active compounds.

The benefits of internal pork fat are especially noticeable as a means for healing the skin, hair and nails. This product contains all the vitamins and minerals necessary for the health of these tissues. Regular use eating it helps improve appearance, and also strengthens them.

The benefits of interior lard for treatment are invaluable skin diseases, as well as for the treatment of burns. The use of this product on a damaged surface prevents the formation of scars and marks, and also accelerates healing. Regular consumption of it helps strengthen the immune system, improves the body's resistance to infections, and also reduces the likelihood of respiratory viral diseases.

Internal lard for the treatment of diseases

Using compresses at night, based on internal pork fat, relieves pain in various diseases and joint injuries. Its benefit also lies in improving joint mobility. For joint diseases, it is necessary to apply a special warm compress to them. This requires a fairly dense fabric that retains heat well.

Pig internal fat is an excellent remedy for the treatment of eczema. To do this, use a special mixture based on egg whites, as well as nightshades and celandine.

An ointment based on interior lard helps improve the condition of skin with burns. Thanks to its use, the healing of burn surfaces is accelerated, and skin scarring is also prevented.

Ingredients for respiratory diseases

Pig internal fat is of great benefit for diseases respiratory system. Our ancestors knew about this and often used it to treat these diseases. Compared to badger or bear fat, which are also used for treatment, pork fat is much easier to obtain. Thanks to its use, expectoration increases, which stimulates a more intense release of microbes during colds. Another important point is its ability to strengthen the immune system.

Before use, it must be melted over low heat. Thanks to this, it acquires a uniform consistency, which makes it much more convenient for use. If the lard was of proper quality, then the smell after this procedure will be insignificant and pleasant. Once cooled, it is already completely ready for use.

A very effective tactic for colds that allows you to fully appreciate its benefits is rubbing. This improves mucus production. Its use is especially important for painful dry coughs. To do this, you need to rub the patient’s chest and back (you cannot rub in the heart area). After this, the patient is dressed in cotton clothes and covered with a warm blanket.

Such procedures allow you to completely cleanse the patient’s lungs in a few days. Internal lard brings even greater benefits in combination with fir oil.

Internal use for colds

In addition, lard is of great benefit as a means to relieve well-being during colds. internal use. Eating a teaspoon of warm visceral fat can help relieve acute coughing attacks.

In addition, it is very useful for colds to mix this product with tea or warm milk. You can add honey to it, which will bring even more benefits. This product must be consumed warm.

Harm of lard

Even such a product that brings great benefit people and used to treat the most various diseases, can also cause harm. Pig visceral fat is harmful to humans, mainly if the animal has been contaminated. To avoid infection with helminthic worms and other microbes, it must be heat treated before consumption.

It should also be remembered that animal fat is very high-calorie product and can cause significant harm to your figure. To avoid this, simply consume it in reasonable quantities.

A large number of fat can disrupt the functioning of the liver and digestive glands in people who suffer from diseases of these organs. Therefore, in case of these diseases, it is better to refrain from using it.

Pork fat is rendered internal pork fat and lard, i.e. subcutaneous fat. For a long time, pork fat, along with other animal fats, has been criticized by scientists and doctors, blamed for increasing the risk of cardiovascular disease, high cholesterol and other ills. Today fat has been rehabilitated and is once again entering culinary practice. True, buying animal fat in the store is still problematic. It is much easier to heat it yourself at home. How to render pork fat will be discussed in this article.

What are the benefits of pork fat?

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

Animal fats consist of saturated, monounsaturated and polyunsaturated fatty acids. Most of the monounsaturated fatty acids are oleic acid, an acid that is abundant in olive oil. It is precisely because of its 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, it will not be beneficial because it requires saturated fat to be absorbed. And if there is not enough of it, then no vitamin will be absorbed.

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

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

Which lard to choose

Pork lard is not uniform in quality. For different needs you need to take different lard for rendering fat.

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

Secondly, from which part of the pig carcass will you render the fat?

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

Lard or lard. This is subcutaneous lard, 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 lard is great for frying and stewing.

Fat from the belly or underbelly. Soft layered fat with meat. Bacon is mainly made from this part. This lard is suitable for frying.

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

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

How to render pork fat at home

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

You can render fat on the stove, in the oven, or in a slow cooker. There are two different ways to obtain fat.

How to render lard into fat

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

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

Place the chopped lard into a saucepan. Add water. For 1.5-2.0 kg of lard, approximately 200-300 grams of water.

Approximately once every half hour, the fat should be carefully mixed with a wooden spatula. The entire process of rendering this amount of lard can take from 4 to 5 hours.

Strain the rendered fat through a sieve to separate the cracklings and pour into clean, dry jars. Once it cools to room temperature, put it in the refrigerator.

How to render pork fat in the oven

The best thing about melting fat in the oven is that you prepare it, put it in a pan, and you can go about your business while the fat is melting.

The preparation of fat is the same as for rendering on the stove. First you need to finely chop the pieces of lard or interior fat. The smaller the better. You can twist it in a meat grinder.

Place everything in a pan that can be placed in the oven. It is good to heat in cast iron.

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

How to render internal pork fat

Internal fat is soft and layered. Almost all of it is melted away.

Cut the fat into small pieces. Place in a saucepan.

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

Place on the stove over low heat. After about an hour, check the pan and stir. It is very important not to let the fat burn at the very beginning.

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

Strain the rendered fat through a sieve or cheesecloth and pour into jars.

Regardless of what you render the fat from, the most important thing at the initial stage is to clearly regulate the temperature. If the stove is heated too much, the lard may burn.

Until the first rendered fat appears, you need to monitor this process and stir the lard in a timely manner.

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

You need to stir periodically. This will ensure that all the pieces of lard are rendered more evenly.

Properly rendered fat in a glass jar should be pale yellow. When it hardens, 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.

Fat should be stored in a cool place. Can be frozen.

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

How to use pork fat

Many housewives think that good lard can only be rendered from fresh, selected lard, but not every housewife knows that aromatic good lard can also be made from the internal, kidney or subcutaneous fat of a pig. I am pleased to share one of the ways to render pork fat at home.

How to cook lard at home.

So, to melt lard according to our home recipe, we need subcutaneous, internal or kidney fat from a pig. Fat trimmed from meat will also work.

First, we need to cut the fat into small cubes. We do this for convenience and speed of heating. Before slicing, I usually freeze the fat a little. This makes cutting much easier.

Then, in order for the blood to come out of the chopped fat, it is necessary to soak it in cold water from 24 to 72 hours. During soaking, you need to change the water every 12 hours.

When the fat is sufficiently soaked, it will acquire a perfectly white color, without blood spots.

Then, pour into the container for heating clean water(a third of the amount of fat) and add 1 teaspoon to the water. baking soda.

Place the chopped pork fat in a container with water and soda.

Lard begins to appear on the surface of the water after it boils. As it appears, it must be collected into a separate container using a spoon.

You can collect lard until a golden crust forms on the fried greaves. Then, use a slotted spoon to transfer the cracklings into a colander and leave them there until they cool. While they are warm, any remaining fat will drain from the cracklings.

The next stage of preparation is to remove bad smell from melted lard. To do this, you need to melt it again. During reheating, for every kilogram of finished lard you need to add 100 grams fresh milk. Lard with milk must be heated over low heat until the milk turns yellow and sinks to the bottom. It is very important to ensure that the lard does not burn and stir it in time.

If the unpleasant smell of the insides still remains, then in order to finally get rid of it, you need to dip a small amount of heavily toasted bread crusts into the lard.

Homemade lard prepared according to this recipe is very suitable for frying various vegetables, and for many it’s delicious and just like in the photo.