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.
>
> Cindy
>
Years ago, Kay Hartman wrote of her expereinces making lard for her
homemade tamles. There was quite an extensive thread about the benefits
of lard, I recall? And of course for certain things it tastes better too.
If anyuone is inclined, I'm sure Dejanews would still have the posts.
Goomba