sarah bennett wrote:

> axlq wrote:
> >
> > I think it has trans-fats however.
>
> IIRC, trans-fats are only found in oils that are artificially hydrigenated.

Yes, but some people are saying lard may be hydrogenated.
If so, it will be marked on the label. I believe I've seen
hydrogenated beef fat, which is almost the same thing,
so I would not be surprised if lard is sometimes hydrogenated
especially for use as a processed food ingredient.
It may seem like hydrogenating an already near-saturated
fat makes no sense, but in the world of extended shelf
life it makes lots of sen$e.

I would be surprised if lard sold for home use was
hydrogenated. If the label just says "lard", not
"partially hydrogenated lard" or "hydrogenated lard"
then you can be sure it has _not_ been hydrogenated.

However, most lard I've ever seen had added mono-
and di-glycerides to improve baking qualities. In some
people, they may encourage the growth of putrefactive
bacteria in the lower colon, weaken the blood-brain
barrier for penetration by the Lyme disease parasite,
and dissolve your mercury amalgam tooth fillings.
Or something like that. Hope this helps! :-)

"Mark Thorson" > wrote in message
...
> sarah bennett wrote:
>
>> axlq wrote:
>> >
>> > I think it has trans-fats however.
>>
>> IIRC, trans-fats are only found in oils that are artificially
>> hydrigenated.
>
> Yes, but some people are saying lard may be hydrogenated.
> If so, it will be marked on the label. I believe I've seen
> hydrogenated beef fat, which is almost the same thing,
> so I would not be surprised if lard is sometimes hydrogenated
> especially for use as a processed food ingredient.
> It may seem like hydrogenating an already near-saturated
> fat makes no sense, but in the world of extended shelf
> life it makes lots of sen$e.
>
> I would be surprised if lard sold for home use was
> hydrogenated. If the label just says "lard", not
> "partially hydrogenated lard" or "hydrogenated lard"
> then you can be sure it has _not_ been hydrogenated.
>
> However, most lard I've ever seen had added mono-
> and di-glycerides to improve baking qualities. In some
> people, they may encourage the growth of putrefactive
> bacteria in the lower colon, weaken the blood-brain
> barrier for penetration by the Lyme disease parasite,
> and dissolve your mercury amalgam tooth fillings.
> Or something like that. Hope this helps! :-)
>
Thank you for this discussion. I appreciate it.
Dee Dee

Mark Thorson wrote:

> I would be surprised if lard sold for home use was
> hydrogenated. If the label just says "lard", not
> "partially hydrogenated lard" or "hydrogenated lard"
> then you can be sure it has _not_ been hydrogenated.
>


Look closely at the label of a box of Armour lard and be surprised. IT
says "LARD" on the front label, and in tiny print on the back it has the
ingredient list which contains (IIRC) lard, partially hydrogenated lard,
and BHT.

I have several pounds of beef fat in the freezer, saved from when I cook
briskets. I saved it for making soap, but I think I might try some in a
pie crust and see how it does.

Best regards,
Bob

zxcvbob wrote:

> Mark Thorson wrote:
>
> > I would be surprised if lard sold for home use was
> > hydrogenated. If the label just says "lard", not
> > "partially hydrogenated lard" or "hydrogenated lard"
> > then you can be sure it has _not_ been hydrogenated.
>
> Look closely at the label of a box of Armour lard and be surprised. IT
> says "LARD" on the front label, and in tiny print on the back it has the
> ingredient list which contains (IIRC) lard, partially hydrogenated lard,
> and BHT.

I always look at the ingredients list, and that was what I was
referring to. Of course, lots of people don't look at that part.
There are regulations (in the U.S., anyway) on that part,
and you cannot use hydrogenated or partially hydrogenated
fats without declaring them there.

That said, I've noticed a lot of foods, in particular imported
from Asia, that are obviously not in compliance with U.S. law.
I've seen products that were obviously colored with something
that did not list any color in their ingredients. I once bought
a can alleged to contain scallops (with a big picture of a scallop
on the label) which contained cut-up shapes made from squid.
I've also seen products that listed "vegetable oil" or "vegetable
shortening" that I'm deeply skeptical did not contain
hydrogenated fats.

The Asian food industries are a cesspool. If you check out
the FDA's OASIS detentions (seizures of food imports),
you'll see lots of examples. They use food additives in
places like Viet Nam and mainland China that were banned
in the U.S. over 50 years ago.

> That said, I've noticed a lot of foods, in particular imported
> from Asia, that are obviously not in compliance with U.S. law.
> I've seen products that were obviously colored with something
> that did not list any color in their ingredients. I once bought
> a can alleged to contain scallops (with a big picture of a scallop
> on the label) which contained cut-up shapes made from squid.
> I've also seen products that listed "vegetable oil" or "vegetable
> shortening" that I'm deeply skeptical did not contain
> hydrogenated fats.
>
> The Asian food industries are a cesspool. If you check out
> the FDA's OASIS detentions (seizures of food imports),
> you'll see lots of examples. They use food additives in
> places like Viet Nam and mainland China that were banned
> in the U.S. over 50 years ago.

Right on the money. Many of the labels on Asian imports are absolutely
false -- I remember buying a pack of hard candy and the content listed
sugar=0 and calorie=0, but right there on the list of ingredients was
"sugar". Must be some sort of "new" sugar that isn't sugar and has no
calorie.

The reality is that there is no active monitoring of imported food
products for accuracy/truth in its labelling. The FDA operates like any
other government agencies -- it only reacts when a certain number of
people dies and only if it gets on the news and stays news-worth for a
long period of time.

wrote:
>>That said, I've noticed a lot of foods, in particular imported
>>from Asia, that are obviously not in compliance with U.S. law.
>>I've seen products that were obviously colored with something
>>that did not list any color in their ingredients. I once bought
>>a can alleged to contain scallops (with a big picture of a scallop
>>on the label) which contained cut-up shapes made from squid.
>>I've also seen products that listed "vegetable oil" or "vegetable
>>shortening" that I'm deeply skeptical did not contain
>>hydrogenated fats.
>>
>>The Asian food industries are a cesspool. If you check out
>>the FDA's OASIS detentions (seizures of food imports),
>>you'll see lots of examples. They use food additives in
>>places like Viet Nam and mainland China that were banned
>>in the U.S. over 50 years ago.
>
>
> Right on the money. Many of the labels on Asian imports are absolutely
> false -- I remember buying a pack of hard candy and the content listed
> sugar=0 and calorie=0, but right there on the list of ingredients was
> "sugar". Must be some sort of "new" sugar that isn't sugar and has no
> calorie.
>
> The reality is that there is no active monitoring of imported food
> products for accuracy/truth in its labelling. The FDA operates like any
> other government agencies -- it only reacts when a certain number of
> people dies and only if it gets on the news and stays news-worth for a
> long period of time.
>


Or if someone tries to import something sweetened with stevia. They
jump all over that; gotta protect the artificial nonnutritive sweetener
industry.

Best regards,
Bob

wrote:
>
> Right on the money. Many of the labels on Asian imports are absolutely
> false -- I remember buying a pack of hard candy and the content listed
> sugar=0 and calorie=0, but right there on the list of ingredients was
> "sugar". Must be some sort of "new" sugar that isn't sugar and has no
> calorie.

That would be sucralose

> The reality is that there is no active monitoring of imported food
> products for accuracy/truth in its labelling. The FDA operates like any
> other government agencies -- it only reacts when a certain number of
> people dies and only if it gets on the news and stays news-worth for a
> long period of time.

A big problem is lack of funding for inspectors/inspections and the
magnitude of the task.

zxcvbob wrote:
>
> Look closely at the label of a box of Armour lard and be surprised. IT
> says "LARD" on the front label, and in tiny print on the back it has the
> ingredient list which contains (IIRC) lard, partially hydrogenated lard,
> and BHT.
>
> I have several pounds of beef fat in the freezer, saved from when I cook
> briskets. I saved it for making soap, but I think I might try some in a
> pie crust and see how it does.
>
> Best regards,
> Bob
>
Yeah, that is why I don't buy Armour lard--which is the only
kind I can find. Actually today I was at an Asian store that
had carried the Armour stuff, and there was none.

--
Jean B.