Re: Canisters for flour?

"Mike Romain" <romainm@xxxxxxxxxxxx> wrote in message
news:475c789d$0$4971$9a6e19ea@xxxxxxxxxxxxxxxxxxxxxxxxxxxx
Joe Umstead wrote:
Mike Romain wrote:


Do you know what is truly scary?

The hydrogenated man made chemical goo made from genetically mutilated
plants that they call shortening.....

Mike

The last lard I bought was hydrogenated. Why are they hydrogenating lard?

Joe Umstead

Because they can. It increases shelf life I believe.

I buy Tenderflake and it is non-hydrogenated.

Mike

I tried to find the answer about why lard is hydrogenated but instead came
up with something almost as amazing.

With the internet and especially google.com I was able to compare lard's
sat. fat content to my favorite cheeses. I was shocked to find out that lard
contains less sat. fat by ~2X than all of them. (Poly- is of course the good
fat, and mono- is the "ok" fat.)

Lard
Fat 10 g
- saturated 3.9 g 39 %
- monounsaturated 4.5 g
- polyunsaturated 1.1 g

Mozzarella
Fat 6 g
- saturated 3.7 g 62 %
- (other 2.3 g)

Parmesan
Fat 7.5 g
- saturated 5.4 g 72 %
- (other 2.1 g)

Ricotta
Fat 16 g
- saturated 10 g 62.5 %
- (other 6 g)

Swiss
Fat 8 g
- saturated 5 g 62.5 %
- (other 3 g)

I guess it's true: Pork Fat Rules! :)


--
-joe
___________________________________
my bread: http://www.joesbread.com/
my faith: http://www.angelfire.com/ny5/jbc33/


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