New Research: Frying Your Food In LARD Is Much Healthier Than Frying Your Food In Vegetable Oils

by Greg Campbell | November 9, 2015 12:24 pm

I’ve given up trying to figure out what is healthy this week. Eggs used to be good for you; then they were bad. Coffee, sugar, bread- they’ve all gone in and out of vogue. Now, according to recent research[1], lard is a healthier alternative to vegetable oil. Go figure…


Frying food in lard is healthier because vegetable oils release toxic chemicals which can cause cancer, heart disease and even dementia when heated, new research has found.

Oils rich in polyunsaturated fats, such as sunflower oil and corn oil release high levels of aldehydes, which are linked to various diseases.

And while olive oil appears to be a much better option to avoid this, butter, lard and coconut oil outperform them all.

The findings, based on over 20 years of research, flies in the face of official advice that saturated fats should be avoided and polyunsaturated fats used instead.

Professor Martin Grootveld from De Montfort University in Leicester found making a fish supper with corn or sunflower oil contained up to 200 times more toxic aldehydes than international daily safe limits.

Professor Grootveld who has researched the chemical reactions caused by heating up eating oils has now urged the food industry and government to take notice of the harmful health implications of these products.

He said while all oils undergo the same chemical reaction when heated, those rich in polyunsaturated fats generate large amounts of these compounds while those rich in monounsaturated fats much less and saturated fats the least.

The toxic-by-products have been linked to heart disease, cancer, malformations during pregnancy, inflammation, gastric ulcers and elevated blood pressure.

He explained: ‘There is no group of known diseases they have not been implicated with.

‘First of all avoid as much as possible fried food. Unfortunately we do seem to like it and I am not immune to a good fried breakfast myself.

‘So choose an oil that will give off lower levels of these toxic products.

‘Coconut oil is my first number one. It is high insaturated fats but 90 per cent most of them are health friendly.

‘The food industry are electing to keep quiet and hope it will go away and it probably will and I don’t want that to happen.

‘These agents aldehydric lipid oxidation products – LOPs – basically people do not take notice of them.

‘The government is still recommending polyunsaturated rich ones and that obviously is the wrong advice.

‘People should be very very concerned about them, certainly the ones we buy from supermarkets and even when go to fast food restaurants or others that use these oils.

‘Some of them are going to give adverse health effects, they are not noticeable immediately but increase over time.

‘My general advice is avoid anything rich in polyunsaturated fats and go for ones rich in monounsaturated or saturated fats.’

I’m not a nutritionist, but it seems that people who try to avoid an excess of any kind should do just fine.

  1. according to recent research:
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