http://groups.msn.com/TheScientificDebateForum-/oddsandendspart2.msnw
In this article, you say that "the lard of 1909 was considerably higher in saturated fatty acid content than most lard sold in a nation like the USA is today."
I would like the source for that claim and the exact amount of saturated fatty acids as a percentage. To say that something was "considerably" more saturated is not scientific. Also, it's important to note that leaf lard is 25% more saturated than a normal lard. I've read that it is about 50% SFA vs 40%.
Leaf lard is fat from the kidney/loin area. Beef suet is similar. It also has 25% more SFA than beef fat (56% vs 45%).
http://www.nutritiondata.com/facts-C00001-01c20u6.html
So, leaf lard is similar to palm oil. You can probably find leaf lard that has not been rendered at a farmer's market. Grass fed or pastured meat and dairy probably have slightly more SFAs, less MUFAs, and less PUFAs. Red meat is lower in PUFAs than fatty pork, fowl, and so forth. |
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