In article
>,
Cindy Fuller > wrote:

> There's an op-ed piece in today's NY Times by Corby Kummer. Since the
> NYC Health Commissioner has sent letters to restaurants recommending
> eliminating shortening as a cooking/baking fat, Kummer's recommending
> lard as a substitute. This is not without scientific merit. Lard has a
> relatively low percentage of saturated fat and high percentage of
> monounsaturated fat for an animal product. The problem comes in finding
> unprocessed lard. The shelf-stable stuff sold in grocery stores is
> usually hydrogenated, defeating the purpose.
>
> As Ranee says, nothing says loving like pork products.

*grin* I love lard. I just don't tell the fat phobic people that
I've used it. It has lower cholesterol than butter and people don't
mind butter.

Regards,
Ranee

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"She seeks wool and flax, and works with willing hands." Prov 31:13

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