Lard residue is not really that bad.

When it comes to mouth-watering childhood memories, lard residue must be mentioned!

The crispy texture, the aroma of oil bursting when chewing... Even in today's affluent material life, we still often think of its unforgettable taste.

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As the concept of healthy eating has become more popular, many people have questioned lard residue, believing that this high-calorie food is a "blood vessel killer" that may not only bring risks of diseases such as thick blood and high blood lipids, but may even cause cancer and threaten life.

So the question is: Can we still eat lard residue? Why does lard residue taste so delicious?

01

Why does lard taste so delicious?

To understand why there is so much controversy about lard residue, we must first understand how such a delicious food was created.

Simply put, lard residue is the "residue" left after the fat in the pork is "squeezed dry" during the lard cooking process. When the fat is heated, the fat will be continuously released from the fat tissue cells, most of the water will be evaporated, and the remaining protein-containing fat residue will become lard residue.

At this time, sprinkle some dipping sauce on it, it's really delicious~

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Since lard residue has a low water content and a relatively loose texture, it is very crispy when eaten. At the same time, during the cooking process, lard residue undergoes chemical changes, oxidizing and polymerizing into melanin, which not only changes the color of the food, but also produces a magical caramel flavor component. No wonder lard residue is loved by so many people, it really makes people "love it".

02

Blocked blood vessels? Cancer?

The cooking oils we usually eat are generally soybean oil, peanut oil, corn oil or olive oil, which are all vegetable oils, but lard is different, it is the fat extracted from pork.

Compared with most vegetable oils, lard contains higher saturated fatty acids, accounting for up to 40%, while the saturated fatty acid content of vegetable oils is below 20%.

Studies have shown that eating saturated fat regularly increases the risk of cardiovascular and cerebrovascular diseases, which is not good for health. At the same time, long-term intake of excessive animal fat is more likely to cause obesity and trigger the "three highs", especially for people who already suffer from cardiovascular and cerebrovascular diseases. Excessive consumption of lard will cause a great burden on blood vessels.

Although lard residue is the "residue" of fat that has been "squeezed out", it still cannot cover up the fact that it is a high-fat food. Therefore, Tadpole Jun is here to remind everyone that in daily life, although eating animal oil and delicious lard residue is delicious, it should be consumed in moderation.

Many people on the Internet believe that eating too much lard residue can easily cause cancer, and this statement is reasonable. This is because during the high-temperature frying process of lard residue, carcinogens such as benzopyrene may be produced due to poor temperature control. Common digestive tract tumors are related to this substance, and the more you eat, the greater the carcinogenicity.

Due to the different metabolic rates of the body, it is not recommended for elderly people or people with cardiovascular diseases to eat lard residue, as it will place a very heavy burden on the body.

03

I really want to eat lard residue. How can I eat it in the healthiest way?

Lard is not as "evil" as we think. The rich fatty acids in lard are an indispensable element for the human body. As long as you eat healthily and reasonably, lard can also provide sufficient energy for the body.

First of all, the elderly and people with cardiovascular diseases should avoid eating it, people with high blood lipids and high blood pressure should reduce their consumption, and people in good physical condition can eat it in moderation. According to the recommendations of the "Dietary Guidelines for Chinese Residents", the daily fat intake of adults should not exceed 30% of their energy.

If calculated based on a daily energy requirement of 2000 kcal, the upper limit of daily fat intake for adults is 68g. Moderation is the most important thing. If you exceed the limit, you can increase your metabolic level through exercise or drinking tea.

On the other hand, it should be noted that in the process of making lard residue, the cooking time must be strictly controlled, and the lard residue must not be burnt in order to achieve a crispy taste.

Do not over-fry each time, and do not re-fry in order to get a crispier texture, as this will increase the risk of food-related cancer.

GIF source network

Even if you really need to fry again, you should try to replace the oil with new one, otherwise the oil will produce compounds that are harmful to the human body during repeated heating. If there are more meat dishes in the meal, it is recommended to use vegetable oil for cooking.

With the improvement of living standards, some of the former delicacies have not only not been forgotten, but have been put into exquisite packaging and become the current Internet celebrity snacks. This shows the high status of lard residue.

It is sold on Taobao

Of course, it’s okay to eat it occasionally to satisfy your cravings, but for the sake of your health, you must eat it in moderation! In moderation! In moderation again~

END

Audit Expert

Wang Guoyi, Postdoctoral Fellow in Food Safety

Tadpole Musical Notation original article, please indicate the source when reprinting

Editor/Heart and Paper