Chewing the Fats
Lard and tallow are extremely stable, delicious and nutritious fats. Long lasting (in the fridge) and high smoke points (vs. olive oil) make these perfect cooking companions.
Unlike their monopolizing successors soybean, corn, cottonseed and canola oil. Their success is one to thank due to cheap manufacturing, the consequence of these genetically modified toxic impostors is they are typically rancid before they begin the cooking process (at homes and restaurants) and are being linked as true culprits behind America’s failing health.
Health Benefits of Lard & Tallow
One hundred years ago, lard and tallow were used for cooking in every American home and restaurant. They were the most commonplace cooking oils. And heart disease was unheard of. Now it’s our number one killer.
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