The pig is a pet, about the meat of which the nutritionists of the world have an ongoing debate. For many Slavic peoples, pork and lard are a generally recognized national food. The Muslims have imposed a categorical ban on this meat.
Why Muslims Don't Eat Pig Meat
A pig, from the point of view of Muslims, is a filthy animal. It can eat its own dead pig or even its own feces. In addition, pigs digest their food for 4 hours. Because their digestive systems are weak, these animals cannot completely cleanse themselves of harmful substances in the food they eat. But for a cow, goat or sheep, this time is up to 12 hours, that is, digestion in the stomachs of these animals is much better than that of a pig.
The harm of pork meat
Pork has been found to contain excessive amounts of antibodies, growth hormones, cholesterol and lipids in research. There are a whole host of parasitic and harmful substances in all this meat, such as triceps worm, round worm. And in warm climates, pig meat contains the hepatitis virus.
It's not all bad
In fact, pigs are very clean animals. They do not wallow in puddles because they like dirt. Thus, they get rid of parasites. In addition, in the barn, they behave like people in the house. The barn is divided into strict zones - a dining room, a nursery, a toilet. The pig will never eat in the litter area.
The 5 countries that most commonly use pork according to research are the United States, China, Germany, Russia and Australia.
The benefits of lard for the human body
Nowadays, nutritionists have recognized that there is more good in pig fat than bad. But for the use of fat, there are a number of contraindications, fans of this product need to know this. In addition, you do not need to get carried away with overeating not only lard, but also any other fatty food. There should be a measure in everything.
Over the past few decades, lard has almost completely disappeared from home cooking. And also our mothers or grandmothers did not imagine frying, baking, stewing without lard. They also ate lard bread flavored with onions, marjoram, and garlic.
Eating lard is beneficial for the following reasons:
- Saturated fatty acids, which lard contains as well as vitamins, are essential for life (energy carrier). Due to their stable chemical properties, they are safe and do not enter into any unwanted and harmful reactions with other elements of the cell. If we eliminate natural fats from our diet, we will remove fuel for the heart and circulatory system!
- Lard is thermally stable, does not undergo chemical changes during heat treatment, does not oxidize like vegetable fats, forming free radicals and carcinogens. The fat is not rancid due to the single bonds between the carbon molecules. Vegetable oil is unstable and easily oxidized. Refined oils, after a very long time, when they are no longer suitable for use, begin to change the smell.
- Without good fat, the body is physically and biologically unable to assimilate many vitamins, including A, D, E and K, and complete fat (namely, lard) is necessary for the normal functioning of the liver, heart, skin, and the immune system.
- For weight loss. Fat-soluble vitamins, unsaturated fatty acids and lecithin in fat can flush out excess toxins, which prevents fat from accumulating in the body. Even the most graceful women can use lard fearlessly. Ballerinas always take lard with them on tour, this gives them strength, but does not increase weight.
- To improve memory and intellectual performance. Scientists recommend eating a slice of bacon before exams or important appointments to stimulate mental performance.
- Lard is rich in vitamin D. And, importantly, it is well absorbed due to the presence of fat. It is important when animals graze in pastures with access to sunlight. Therefore, it is best to purchase lard or fat for self-frying from a small farm.
- Finally, lard is a simple traditional food.
So, it is clear that lard has a lot of useful properties. Therefore, its use in food is mandatory for those who monitor their health and love delicious and nutritious food.
