The term "healthy" in relation to baking or any other cooking methods is highly relative. When it comes to fats, two factors are key:
1. The first is their composition (= the ratios of fatty acids),
2. The second is the smoke point, which is important to respect in the kitchen due to the formation of trans fatty acids.
Pork lard has historically been perceived in our gastronomic culture as a commonly used source of fats for hot cooking. The fact is that it contains a considerable proportion of saturated fats, which are thermally stable at higher temperatures. On the other hand, it may also contain a higher proportion of omega-3 fats, which depend on the diet quality of the animal. These are instead very thermolabile, so from the perspective of a modern approach to nutrition, it is impossible to say that lard is the "ideal" fat for hot cooking.
Coconut oil is a particular case in the context of current trends. Due to its composition (saturated fats), origin (plant-based), and aroma/flavor, it has become popular for cooking. Its health significance is exaggerated, but if used as a supplement (and not as the main and only fat source in the kitchen) and if you do not consider its cost, I would not see a fundamental problem with it.
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.