Nutri Courses

Advisory

Lard

Lard is fat obtained from pork, traditionally used in many cuisines around the world. From a nutritional standpoint, lard is rich in saturated fatty acids, which are important for heart and vascular health. Lard also contains vitamins A, D, E, and K, which are essential for bone health, vision, and the immune system. Additionally, lard is a good source of energy since fats are the most concentrated source of calories.

However, although lard contains some important nutrients, it is also high in calories and can contribute to weight gain if consumed in excessive amounts. Furthermore, too much saturated fat in the diet can increase LDL (bad) cholesterol levels in the blood, which can lead to the development of heart diseases. Therefore, lard should be consumed in moderation as part of a balanced diet.

Good day,
does cholesterol oxidize in butter/lard when frying/baking, even if we pay attention to the correct temperature, i.e., when we pay attention to the smoke point? And in this regard, is it better to use ghee for similar preparations, or does it not matter?
Thank you in advance for your response.

During heat processing, cholesterol oxidation occurs, but the extent of oxidation is determined by the specific temperature (higher values lead to an increased share of oxidized cholesterol) and the duration of thermal manipulation. This applies to butter in general, including ghee. It is always more advantageous to use clarified butter for heat processing due to its higher smoke point (this point is determined by the content of impurities in the fat, not the lipid profile). However, in relation to cholesterol oxidation, the cooking process should be as short as possible.

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

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.

Martin Jelínek's articles