Butter vs. Margarine; Vegetable shortening vs. lard

For years, animal fats have gotten a bad rep. From what I've been reading, their poor reputation was due to negative marketing by the vegetable oil manufacturers. I repeat it over and over in these blogs that we have gone back to ingredients that have not been processed, tampered with, or genetically altered. Mother Nature has provided us with every bit of vitamin, nourishment and food that we need without having our food adulterated with chemicals and over-processing.

Sure, animal fat has saturated fat, but vegetable products (other than pure olive oil, coconut oil, and other cold-pressed oils) have stabilizers and molecular changes. Vegetable shortening has additives that allow it to be solid at room temperature.

Years ago I found that I can get more flavor out of one teaspoon of butter than a ton of the vegetable spreads with far fewer calories.

I also made two batches of scones - one batch made with Crisco brand shortening and the other batch with plain, old-fashioned lard. After the two batches of pastry were baked, there was no comparison - the lard batch had a better flavor and the pastry itself was flaky and moist.

At 61 years of age, I have seen so many different opinions by the "experts" over the decades. At one time, eggs were bad for you - now they're OK. Pork was once a horrible choice for protein - now it's "the other white meat" that's lean.

That's why we've chosen to go back to the simple ingredients. We limit simple carbohydrates and sugars and stick to meals with a protein, a vegetable, and a limited starch (potatoes, rice, bread, etc). Sugary desserts and treats are limited to once or twice monthly special occasions.

We've lost weight, and our cholesterol and other blood tests are within optimal ranges. Once we've reached ideal weight, we are going to eliminate the cholesterol-lowering medication.

So, give the humble butter and lard a try in your recipes. Sauté with olive or coconut oils and avoid the simple carbs. Treat yourself once every two weeks or so to something decadent so you don't get bored with your food. Your body with thank you.

NOTE: These choices are simply our experiences. Professional opinions on different fats in the diet vary widely and seem to change from decade to decade. Always consult a registered dietician or your doctor before making any dietary choices, especially if you have health issues (i.e., diabetes, high cholesterol, heart disease, etc.)