I’ve been reading up on good old fashioned home rendered LARD. From the research, it sounds like we were fed a bunch of bunk about how much better for us all the “oils” are. I’m not sure I agree anymore. The more I read about back to nature, organic and the old unadulterated foods, the more convinced I’m becoming that “new and improved” doesn’t mean safer or healthier.
We are what we eat! So if you’re eating tons of chips, chocolates, fried foods that have been made with soy, palm, coconut, canola and other oils, you’re also getting the hydrogenation and additives that aren’t so good. And for me, I’m allergic to soy, palm and coconut oils.
I’m seriously thinking about rendering some lard for cooking and baking. Foods brown better and breads/pastries are lighter and flakier. As a matter of fact, we already “render” and purify bacon grease…and this was from dinner. Fried squashes…they were a little crispy on the outside and moist and tender inside.
Not only the lard issue is on my mind. It seems that having a garden to eat from is much better than stuff that’s picked too early and trucked into the grocers. If I grow it, I know what’s been used on the plants and in the soil. That appeals to me. With the allergy problems I’ve developed, controlling what’s in and on my food is a good thing.
Being able to dehydrate, can, freeze those same fruits/vegetables ensures having Summer’s bounty in the dead of winter! Next year, a larger garden with even more varieties planted. When it’s just 2 to plan and cook for, it’s easy to put up enough stuff to last through the year.
Susan ~ Patchkat