Lard vs Vegetable Oil: Which is Healthier?
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Lard vs. vegetable oil: which one is healthier and which one should you stop using today? You might be surprised.
For more details on this topic, check out the full article on the website: ➡️
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DATA:
www.westonaprice.org/health-t...
academic.oup.com/ajcn/article...
www.jci.org/articles/view/6572
pubmed.ncbi.nlm.nih.gov/1386252/
Timestamps
0:00 Lard vs. vegetable oil
0:10 What is lard?
0:30 Is lard bad?
3:17 The difference between saturated fats and unsaturated fats
4:13 Lard vs. vegetable oil: which is healthier?
4:27 Bulletproof your immune system *free course!
Today I'm going to cover lard vs. vegetable oil. Lard is pig fat. Tallow is beef or lamb fat. We're talking about the type of lard or tallow that is organic and from pastured and grass-fed animals.
Some people have a fixed idea that saturated fats, especially lard, equals clogged arteries. Before Crisco was invented, everyone cooked with lard or tallow, and it wasn't considered bad. After Crisco (which is trans fat) was invented, it was marketed as a healthier substitute to lard and tallow (which are saturated fats). However, trans fats were banned by the FDA in 2015.
Saturated fats:
• Lard
• Tallow
• Butter
• Coconut oil
* Saturated fats are very stable and cause less oxidation and free radical damage. They are also meant to be used at higher temperatures.
Unsaturated fats:
• Corn oil
• Soy oil
• Canola oil
• Cottonseed oil
* Unsaturated fats are very unstable, especially when heated. They can cause inflammation, insulin resistance, oxidation, and free radical damage.
In summary, I believe lard and tallow are much healthier than vegetable oils.
Dr. Eric Berg DC Bio:
Dr. Berg, age 58, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
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Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
#keto #ketodiet #weightloss #ketolifestyle
Thanks for watching! When it comes to lard vs. vegetable oil, I believe lard is the healthier choice.
My buddies mom was told over and over by her MD to stop eating lard, this went on for over 20 yrs. She only made it to 94 yrs old.
My mom used to swear by Crisco back in the 60's and 70's . She died of cancer at age 30 in 1978.
My Grandma made it to 103 - was all about bacon grease. Let’s just see what happens with the generation raised on seed oil and carbs .... oh wait ... I think we are seeing how that is going
@@no3rdseat Crap! Sorry to hear Rick.
I'm literally in tears with laughter 🤣
@@mimimonster population control…
I grew up in the 50's and 60's eating animal fat. In the 70's and 80's I got fat and sick eating vegetable oils. In the 90's I went back to animal fats and cut back on carbs. I am 74 and healthier than most. You really can believe, it's not Butter.
I gained weight when I tried being a vegan. Shifted to vegetarian over the matter of butter, specifically. Three decades later and I'm still dealing with the fallout of that starchy diet. My body likes meat.
ok boomer
@@SuperSaiyanScandinavian You must work in the food industry. It's all bullspit. Nothing manmade can compare to what god has provided.
Butter heals.
@@dawne5139 have you looked into the benefits of high quality Ghee?
It’s clear to me that Dr Berg is trying to protect us all from big business. I can tell his work means more than just teaching good health, it’s actually life and death. I salute you.
Yes, one of the last true doctors not for corp and big pharma. God bless Dr. Berg for telling us the truth.
Well said Big Don 🎉💯🎉
Amen sister @Big Don
Me too! And a round of applause!
I've been getting a pig from a good friend of ours these last 2 years. She asked before it was butchered if I wanted the fat. A quick research and I said yes. Bern making my own lard and its made a massive difference. Its helped with my allergies and cleared up my skin. My GI issues have almost gone. Its been incredible.
You are extremely lucky to be able to get the pig fat. I was told the belly fat was better than the back fat. What are your thoughts?
@@cathybrown4102 I had no idea I was lucky to get it. If I don't ask for it the hunters take it and use it to make sausage. I'm still learning, yes there is a difference. All I know is there's leaf lard. I have heard there is a difference. I only made 2 jars worth from one bag of fat. I have 2 more to make that I can see come from a different part of the pig. My biggest struggle is cutting the fat. Its super hard to cut. Need to recruit my husband to help.
Wow! All these years we should have been eating correctly and we've been duped into thinking saturated fat is evil 😢
@@cathybrown4102 belly fat is great, despite what was put out there I cook belly fat or "belly pork" as we say in London. We fry or roast it. Best part of the pig if you ask me 😊
@@JackyHapy Belly fat from pork is very hard to find. Most places offer back fat. I prefer the fat around the organs
I grow up in a small "farm city" in brazil and my grandparents always cook with LARD. Much better for your health.Another Great video!!!
And the food taste better
@@GummyRiches much better.No doubt
Brazil also has a lower life expectancy than that of Americans... which Americans health is horrible as it is!
How do they make it, store and how many times is it reusable?
@@johnmead9012 that has nothing to do with lard. Most Brazilians now eat vegetable oil. And ever heard of favelas. Or poverty?
I've learned so much about food and nutrition over the past 2 years watching your channel, Dr. Berg! My grandma used lard and saved bacon grease to cook with all the time. She lived to age 85 with very few health issues, and passed quietly in her sleep. I can't believe what these processed oils have done to our bodies and health...
I switched from corn and soy cooking oil to rice bran and palm cooking oils. Hopefully that will reduce inflammation on the artery walls and CVD, cancer, etc.
@@pramuanchutham7355 NOO that causes inflammation those are horrible oils dont cook in those
@@meatman3128 Rice bran oil too?
@@pramuanchutham7355 dont cook in oil its very toxic and not safe use animal fats. Oils come from a factory its man made food.
We can live at least double that age if we go raw animal fat and meat. Sv3rige said this.
Crisco is basically plastic
So is margarine.
@@stanroberts4820 yuck
@@stanroberts4820 The funny thing about margarine is that it used to be made from beef tallow and was made to compete with butter back in the late 1890's because butter was too expensive and did not last long in the pantry. Margarine made of tallow lasted much longer and was cheaper. Of course nowadays its pure garbage.
As a chef i have long lamented the the extreme loss in flavour from using vegetable oils as opposed to animal fats in cooking.
@@pyeman6819 I can't see either how glyphosate can make your food taste better
i'm French, from the south west of France and i still cook with duck or goose fat.
Salut! Moi j'aime bien du foie gras. 😊
Me too. Graisse de canard, Bio!
What a coincidence! I just fried my breakfast eggs in duck fat this morning. Guess I'm overly excited because I started cooking with duck fat only recently. Love it!
In US, if you want to cook with tallow, lard or duck fat, it's gonna break your bank. They are very expensive
@@huynguyen7572 Check your local Mexican Butcher (Carnicería in Spanish). Ask at the butcher counter if they have some fresh pig lard. It may not be totally fanatic organic but it will be good quality.
I remember my mother always having a jar of bacon fat near the stove that she would use for cooking in an iron skillet. Food tasted great and my parents are still healthy today in their 80s. In recent years I have switched back to using lard, butter, coconut oil, and olive oil and do stovetop cooking almost exclusively in an iron skillet again. I just feel better.
😍 that's amazing 😍
please dont use olive oil to cook!!!!
@@jamiestuart7249 don't use non-stick pans 😄
@@jamiestuart7249 LOL
@@jamiestuart7249 best wishes to you and your loved ones as well 😊
Woops, so I majorly butchered the word Idee Fixe (see below)
Should have been:
idée => ee-day
fixe => fix-uh
Roc Wyvern
2 minutes ago (edited)
Dr. Berg lol, you've totally butchered the French words (it's not one French word, there's two) "idée fixe" lol. There's no "A" at the end of "idée", so you don't have to add one while trying to pronounce that word. The word is pronounced "ee-day". "ee" like in the word "wee" but without the "w".
As for the French word "fixe", there's no accent on the "e" (as in "é"), so no point in ending the word as if it was pronounced "ey" (or "ay", as in "day"). The French word "fixe" is pronounced in 2 parts (fix-e) . The first part "fix" is the same as in English. However, you have to add the sound "uh" to it coz it represents the letter "e" at the end of it. So you'll get fix-uh.
Recap:
idée => ee-day
fixe => fix-uh
ee-day fix-uh
Fixe is pronounced like “feex”. So all together:
Eeday Feex
You can google it and get an audio to hear it correctly
The best use for Crisco is to insert two or three wood wicks and burn as a candle during a power outage.
Ha!!! That’s great. Guess we all don’t have to throw it out then
@@mimimonster There's a use for everything. Why, even the New York Times can be used to line a bird cage.
Yeah! And doctors were prescribing smoking cigarettes to pregnant women to help ease their morning sickness!
Wtf
I read an article that in the early 20th century, 80% of American men smoked, yet lung cancer wasn't as prevalent as it is now. I'm not saying that cigarettes are harmless, but I do think that smoking in addition to eating foods that will spike your insulin and cause inflammation will bring heart disease and cancer that much faster.
@@fisterhr It wasn't as prevalent because the tests for detection were not as advanced as they are today.
@@paradisesunprincess how does that change the fact that lung cancer wasn’t as prevalent as it is now?
@@fisterhr how will you know if someone has a disease if you can't detect it?
Absolutely love this video. We’ve been carried along by the food industry to buy their products and then been subjected to biased studies that show we NEED their products.
My nanny always used lard, there were none of the diseases, intolerances and obesity in her day that we see today.
The food industry has so much to answer for. It’s created generations of unhealthy people for so long.
They use word play and trickery to dupe even further.
Cosmetic industry does the same thing. They brain wash people even as young children.
Word play and trickery
= magic
@@timway6839 you can see lard smoking on top of the stove. Turn the stove off and come back an hour later and the lard is sitting there white as snow, lard doesn't burn it holds heat, cooks food better and has natural flavor.
Somehow I have always known this but "science" has confused me. It seems that whatever the food industry tells us to do we need to do the opposite. My parents and grandparents were never overweight or hungry all the time. Things are just so much worse now in the name of money. Thank you for educating us.
You mean food industry science which is really pseudo science.
I was raised on lard and I realized that the way we ate back then I was more healthier that I am today so I went back to the old ways. More fasting and praying, and more herbs no synthetic stuff and I feel 100% better.
Amen!!!💞
Hard to find lard in stores these days
yes! just like boosting our immune system naturally with lifestyle and with what god gave us through nature instead of taking the big pharma man made (((jab))).
Amen sister
i miss my grandma' cooking, all with lard, vegetable oil wasnt even a thing back then
Lard is awesome. I have noticed huge improvements in my skin since I started cooking with lard. I have used dripping, ghee, tallow, coconut oil, goose and duck fat, but it was lard that made the real difference. It is cheap, tasty and can be locally sourced so low carbon footprint compared to vegetable/seed oils etc.
Tallow is supposed to be the best for direct application to the skin. People are finding incurable eczema and other skin conditions cleared up quickly by using it.
@@rld1278Thank you for sharing this message ❤
i've always been against vegetable oil, thanks for confirming what i thought. Plus food cooked in tallow and lard tastes much better
I use very little other than lard, cholesterol has never been better.
Dr Eric My Hero ,we in Iraq like very much oil from caw ,🌺💐🥀🌷🌹this flowers for you from baghdad
We’ve always kept bacon grease in a small container in the fridge and we used it to cook eggs on the weekends, my wife likes to add a generous amount when fixing green beans along with onion and bacon, I used to criticize her for doing that and felt guilty eating all that fat, needless to say that I,m happy that science is finally starting to realize the importance of whole natural foods
My grandparents used to cook green beans with animal fat too...I'm pretty sure it was bacon grease. For some reason they added a tiny bit of sugar to theirs.
Just a tip on bacon grease. Cook your bacon in the oven (pan with parchment paper) at 350 for about 20-25 minutes (your choice on done) then pour off the grease. It produces a lot clearer form of grease.
Eat what God and nature makes, not what men make.
Ok you eat leaves and grass and I'll eat a cheeseburger
@@stevenspilly but animals come under what god made, so why would that mean hes a vegetarian?
@@AbuMusaAlBurtughaalii cant talk. Still munching on my cheeseburger. Pass me a man made beer. You can drink your water
@@stevenspilly You are so little, so unconscious, hope you wake up someday. Blessings.
Exactly if it grows in the ground and has a mother and a father it's fair game, short of eating humans, that's what my uncle used to say lol!
As soon as I saw the title of the video, I already knew the answer. Doc, you've taught us well. Thank you for your time and dedication to us, and to the truth.
based profile pic
This was a good episode, much appreciated!
Didn't expect to see you here.
I have had several aunts & uncles that lived way into their 90’s and being of German background, butter, lard, tallow were always used in the delicious meals coming out of their kitchens! I’m SOOO enjoying my food these days now that I’m using these on my cooking. Love these videos Dr. Berg! I always learn something 😍
I was so surprised to see the soap image pop up at the end of this video. I make goat milk soaps and have recently found that lard makes the most amazing bars!!!
Back in days, in cruel times, they used to kill stray dogs, and use their fat to make soaps ...
So happy to see this video, I recently moved to use more tallow in my cooking instead of oils.
I think it's like covid 19, "marketing always win".
Nice
I recall reading a short precie of a book written by a cardiologist about 1980 who started practice about 1920 and heart attacks were so rare he did not get to treat a patient with that until 1924, next 1928. He explained there was no shortage of work for heart problems but negligible for heart attacks. As he progressed in his profession heart attack patients became common and by 1950 until he retired about 1970 it was mostly what he and his fellow cardiologists did.
Other health researchers have raised that seed oils were only introduced into the human diet from 1870 when cotton seed oil was first processed as a lubricant and re-purposed as a replacement for the expensive whale oil in lamps. By 1912 Crisco had been introduced specifically for human consumption, obviously people didn't die or have a heart attack the next day but took about 30 years.
I recall my mother would roast meat and the fat would be left in the tray overnight and used to cook the breakfast and only then poured into a covered pot with a built in strainer for later use, never refrigerated, we only had an ice box then, (and before that an ant safe), before our first ever refrigerator in the 1950's. How times change.
In any event I won't touch seed oils or any form of processed foods and believe that is the only sensible thing to do.
I remember when my grandmother was using lard back in Eastern Europe in the 80s ,thnx Doc
Аnd I remember after the war we used lard on bread like butter, sprinkled with salt - it was the most delicious sandwich! I never believe commercials.
We still do
@@zbynekcodykolacek that sounds delicious! I put it on my homemade Taralli while it’s still warm mmmm
I live in E. Euripe too, lard and ghi with butter are my favourites 😊
@@nemo2203 as a kid I ate that with green onion or and bacon, yummy 😋
I watched The Oiling of America just after reading Good Calories, Bad Calories. Switched to real fats, but really craved butter during this time. As I was losing weight just went with it.
I had spent decades starving myself fat on 1200 low fat, high fibre calories a day.
In my early 30s broke most of the bones in my right foot. By 42 my foot started hurting. Degenerative bone disease. I was told that by 57 I would be in a wheel chair. Every day, ever step was painful and I would get over 70 thousand steps just because of my work.
I was 52 when I changed my diet. Several months latter I was walking down the stairs and realized my foot no longer hurt. I tried standing on just it. Nothing. I hopped. Nothing. I am a month away from 64 and can hop on that foot still. I am convinced butter healed it.
My body got a taste of butter, and it knew it had what I needed, there for the extreme cravings at that time.
It may just be an urban legend, but I remember reading that Crisco was developed as a lubricant initially.
Pretty sure I've heard Dr. Berg say that it was if I'm not mistaken.
It was made for submarine engines, Yikes!! 😳
Only thing that stuff is good for is emergency candles stick a wick in it
@@FromMetayouI bought 2 cans for emergency use as candles.
In out traditional kitchen, we dont use pig products including lard, but we use tallow in many of our cuisine.
Tallow tastes good too. 👍
@@abigaylisrael6019
Thank you as well!
Best wishes. :)
Thanks for your insights, always apreciated Doc. I am a heart attack survivor, the docs told me to cut out of my life lard, cheese , milk ,flour, salt and sugars but i could eat Panela cheese ( for it has little to no salt ).. olive oil and other common oils i have been using along moderate ejercises.. ( spiritually ) love your videos.. Wish you and your family and viewers good lifes..
Back to basics!! Thanks to you and other incredible TH-camrs I did my research, started cooking with coconut oil and I love it! Now I’m going back to lard like my ancestors and I’m so glad people like you exist 🖤
Coconut oil is good. But heating it up defeats its purpose and turns toxic
Growing up my mom and relatives cooked with lard. I remember obesity was almost non existent. When the oils and processed foods were introduced we had to watch the quantity of food we ate. I would travel to Mexico and eat double the quantity I ate in the states and I would loose weight. When the relatives came to visit us they gained weight and went back home much heavier eating the same quantity here. Obesity didn’t really exist that I recall when we were using lard.
Yep, you are right.
I've been using lard since price of oils shot up and food tastes so much better and brings back childhood memories of what food should taste like
I'm watching this and literally blown away 😭 Crazy thing is, lately I have been using meat oils ie:chicken oil from frying (occasionally) to stir fry vegetables. My mom even said she thinks the vegetable oils is contributing to the health ailments she has! OMG! Dr Berg Thank you from UK.
Thank you. Have just linked your video into the description section of my video! Much love from Nottingham England 👊💜🌍💜👊
I'm so impressed with your generousity with good knowledge and creating so much awareness Dr. Berg. Thank so much and May you live long.
Thank you Dr Berg my family has stopped consuming vegetable oils after watching this video several months ago and we are using lard and butter in our daily cooking 👍👍👍
Could you tell me how much your life has changed ??
Thank you Dr Berg. I hope you can now recommend tallow & lard more in your videos to give people more choices. As we have become recently been made aware, most EVOO and avocado oils have been aldulterated and oxidized already.
There is also the fat soluble vitamins A,D3,E,K2 (along with Coq10) that are come in organic/pastured lard & tallow. Many people are deficient in these fat vitamins.
I like you! This reminds of the book, “The art of thinking clearly”. I also went down the journey of the “purity” culture and became extremely sick! This made me begin to study and seek the facts you teach as well my ancestors understanding. Thank you!
I have just found confirmation for what I have suspected for a long time and appreciate the scientific explanation. Thanks!
Really! really! ... been waiting on this one. Thank you so much Dr Berg.
Thanks for all you information, you help to change my life
Thank you Dr. Berg for educating us on our health. It is like a class for me. I am learning a lot.
Thank you for the short sharp sweet and to the point informative video. 👍clears the air and sure smells good when it hits the hot pan!
My daughter is about to commence studying nutrition in college. I already know that she’ll be butting heads and debating her professors.
Doc you are a life saver, I have always taught that lard was supper bad, but now Im going to use it more often, thanks for spitting facts! you the the Doc!
I’ve been watching your vids a year or two - and I’m only now realizing you’re NOT sitting in a real hallway, it’s a picture! 🤣
Thanks for all the great info! Your gout advice vids saved me from tons of agony! I’ve not had a severe gout attack in about a year. Whenever I get the hint that one is about to start - which previously always signaled a week of coming pain - I start chugging the drink mixture you recommend, and it goes away. 🙏
I’ve probably just jinxed myself, but whatever. lol
Thanks so much for helping us all!! I stared using lard, tallow, coconut oil and butter some time ago after having the fortune to come stumbling across Adele Davies many years ago....you remind me of her doc... and I often hear you quote her 💕 💜
Just made my first batch of Tallow! So good to get back to basics!
I’ve known this for years from listening to Gary Null on the radio. He often pointed out how heart attacks were very rare prior to the invention of crisco oil. I’m glad you brought this up. Thanks.
I love when I'm curious about something or have a question and your videos come up!
Wonderful!
wow this makes alot of sense. Youre the only doctor i trust. Thank you for this valuable information
great video Dr Berg! So true.... my Irish relatives used to complain about the bad taste of american fried foods and the fake fats that were used. thnx!!
FYI Crisco was originally made from hydrogenated cottonseed oil.
Grew up with lard (thanks, Mom!) and know it’s way better than vegetable oil. Thanks for posting, Doc!
dr. Berg, this is mind blowing, pls. keep uploading!!!
Great video, thank you dear Dr Berg ❤️
Your remarks are spot on. Lard is great if it is pastured raised. However in the USA it's impossible to get pastured raised lard. Commercial lard is at least 11 percent polyunsaturated fat (PUFA) because pigs are fed grains and soybean oil. Better to use tallow because ruminants (cows and sheep) can convert PUFAs to saturated fats. So even if cows are feed grains their fat profile is comparable to the fat in grass fed and finished cows.
I personally use sheep tail(i don't know how to call it) for almost everything. It is very tasty and healthier too. My grandma used to make it like a ghee and I learned from her. Pig is forbidden to us as Muslims, that's the substitute I think
Yum!
Very informative, good information thank you for sharing Dr Berg ✌️
I think that your idea is great! Especially for cooking purposes is better to use those oils include coconut, butter, animal fat than chemical vegetables oils. Thanks a lot for teaching.
Hi Dr.Berg .Can you add some info.about the good lard to use if there are a tested brand that you know. Thanks.
In the Balkans, before the advent of freezers, lard was also used to preserve meat. People would simply fry a larger amount of meat and leave it soaked in lard. The meat thus prepared did not spoil, and was later used to prepare lunch.
I did this too in Appalachian part of US. We also can meat and let the fat in the meat come out and it double seals the jar until you are ready to use
Do more on this topic!!! Talk about Ancel Keys and studies connected to polyunsaturated fatty acids.
watching, learning from videos like this, I now as buying directly from a local coop farm, trying to cut out commercial, large corporations products when possible. Thanks for continued educational films to redirect our thinking in staying healthy. I am also working out cutting out as much pharmaceutical products when diet choices bring successful results.
I agree with you whole-heartedly. As a teen I convinced my mother to switch to oil instead of using lard. I made the mistake of presuming the crisco she was using, was lard and had her convert to mazola oil instead. I traded one bad for another. I thought I was giving her good advice.
It is fine. At least you are trying to improve your health.
I remember seeing my grandmother and my mom keeping lard and bacon fat to use for seasoning and frying which I thought was the worst things for your arteries. Because of the industry standards and saying these oils vegetable, corn etc. were much better, now look at the results of health issues across the nation people are having. I’m so grateful and extremely happy Dr Berg has come out with the truth! I thank God for his excellence and research. He is truly a God send in living a healthier lifestyle!
Knowledge is power!
Love your videos Dr.!
Thank you!
Hey doc/others, would you recommend using coconut oil to cook with over organic EVOO then? I can’t get hold of any grass fed lard locally unfortunately
For the electron transport chain to function in the cardiolipin of the mitochondria, it REQUIRES saturated fat. You cannot make ATP without it.
I'm old enough to remember McDonald's fries (being cooked in beef tallow), considered the world's wide wonder for many until the food Nazis took over. Haven't been back since. I can even remember Julia Child venting about it on TV.
Those fries were the best! Old skool!
Great information, it triggers my common sense which big advertisement try to kill. In other words, that makes hell of a-lot of sense Dr.! Thank you!
You made my day thank you.I have some cubed pork fat with the skin in the freezer for a long time .I love the taste i has when i cook with it but was afraid to use it.Now i am going to make lard with it.😊👍
Beef or bison tallow all the way. Great on keto and perfect for cooking. If you use it a lot I recommend going online to a large butcher shop and finding a 5 gallon bucket. Unit cost of the 16oz jars in the grocery store is insane. Go with the bucket if you have space to refrigerate it (or form it into more manageable pieces then freeze).
Hi Dr. Berg. 💛💙🙏from Australia
Great vid. Regarding the end, an extremely strong immune system will make you feel like Superman. I used to get sick all the time. The psychological effect from this alone made my life less than what it could be. After strengthening my immune systems, I now feel like a whole new person. I will definitely be checking out the link to see what more I can do to become healthier. Thank you.
Hello Dr, I always follow your videos and I've learned alot. thank you so much.after following your programs, I stopped using vegetable oils completely.
I use extra virgin olive oil for all my cooking,but I'm concerned about the heating point also.what would you advise me about that ?
I use tallow alot as well, but I'm concerned wether the tallow that I'm using is healthy or not. I live in the UK and the meat or butter is not labelled grass fed here.how will I know that it is grass fed or not.i consume a lot of meat and fat,very low carbs.What would you advise me on these issues please.and the oxidation of extra virgin olive oil also concerns me.I would be so grateful if you finish my dilemma and advise me what to do.
Thank you so much
Thanks
We will try to look into this.
If all doctors were like you there would be very little sick people and almost no profit to big pharma. I stopped seeing doctors about my digestive issues about 2 years ago and mainly focused on your videos. I've never felt better. Why don't people understand that no one cares about your health, its all about the money. Respect Dr. Berg.
God bless you, Dr. Berg. Thank you for educating us.
Interesting chat. I make an odd pie from time to time, and, I also render my own organic pork leaf lard, which I purchase from Sunworks meat store. . It is delicious; smells delicious even as it's rendering. I stopped using canola yers ago; it stinks. Even the organic variety. Yet the canola industry here in Alberta still claims it's the best for cholesterol. Beef tallow is very strong; my daughter renders our grass fed fat. Thank you for your fabulous, informative videos.
Thank you, Dr. Berg. Changing what people believe is the most difficult job, particularly in regard to an emotional topic like food. Thank you for the truth and for caring.
My pleasure.
Spot on!!! I love this video. Now I can explain to my family the WHY of this! Thank you Dr Berg.
Doc where does peanut oil fit in this chart. I use it for higher temperature cooking? Or even olive oil?
Peanut oil is a big no no. If you really must use olive oil, make sure it's organic, extra virgin, cold pressed, in a dark bottle, and one type of olive.
Coconut oil stays stable on high temp cooking. Olive oil is only good for dressings if you ask me.
@@simonal1989 thanks ... can you recommend a high temp oil?
Hello doc.. what about cold pressed sesame and mustard oil? Are these healthy to continue? We have been using it for ages in India before the introduction of the vegetable oils you mentioned. Thank you for your answer in advance.
Thank you for the valuable information!
The doctor is always telling my grandma to stop eating pork and beef especially the fatty parts, and even teaching us to use corn or canola oil to cook for our grandma. My grandma is still living at ripe age of 95 with few health issues and that doctor past away few years ago on his 40's. 🙏🙏
“Cooked in 100% vegetable oil!”, like it’s a bragging point. As a 90s kid I remember all those advertisements.
Fasting 5 weekdays, and keto on the weekends, doc. Still battling kidney infection, but without inflammation and weight gain. Appreciate your work so much🙏
Check your iodine levels as nature’s best anti pathogenic mineral. Iodine and boron help remove fluoride toxicity which can be behind inflammation. Next stop is Morley Robbins on the Root Cause Protocol for iron overload. Potassium Citrate can help clean out kidneys too. Best wishes.
Hello there. I am not an expert but I found that a mostly fat diet (from animal fats) helped with my kidney issues. I didn't eat a ton of protein aside from organs and a bit of fish for a few weeks
Factory food chicken is loaded with arsenic which can place a load on kidneys too. Leafy greens hep methylation to detox over a few days. It’s not a supper persistent toxin. Selenium for Mercury, silica for aluminum, chromium for lead. Go slowly, live long and prosper. Proverbs 1.
Or you can boost your glutathione levels with environmental hormesis instead of eating toxic leafy greens
You can boost your glutathione levels with environmental hormesis instead of eating toxic leafy greens
Hi Dr. Eric. Is pork lard better to use than vegetable lard for frying, or are they just the same in terms of health benefits? I checked the ingredients of vegetable lard, and it has soybean oil and palm oil.
Hydeogenated vegetable oils bad.
Tallow good.
Lard second best.
My grandma used lard and she was sharp and healthy until her very long life ended. I'm going to begin using lard. Thank you Dr. Berg for reminding me of grandma's wisdom and delicious food!
We are so blessed to be able to raise our own hogs and render our own lard. Good stuff!! Thanks for the wonderful video!
I quit using factory made oils and butter for cooking and switched to healthier foods two years ago. I seriously feel 20 years younger and my dr says almost all my health problems are gone. If it’s made in a factory, it will kill you.
Keep up the good work man, it's sad to see businesses being so greedy and uncaring
Hey dr. Berg, great stuff. I listened to dr. Valter Longo who says fried saturated fats, like animal fats are bad for you(blood vessels clogging), how true is that? Also that 16-8 fasting has a bad side, gallstone creation, what do you think about it?
Like most things just follow the money! They’re not interested in your health.
It's amazing how many lies are still in my mind. Thank you for exposing lies and teaching truth. Next time I'm in the store I'm going to look for grass fed lard.
I'm here because I have lard and I wanted to cook Ebi Tempura but I just wanted to check if Lard is a good idea to use for frying. New information unlocked. Thanks for this.
This concurs with my other favourite dietician / scientist, Dr Sten Ekberg. Thank you. My Mum always did roast dinners with lard, she lived to 93 despite stoking a little. My kids LOVED her roast dinners. Enough said.