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Lard consumed as a spread on bread was once very common in Europe and North America, especially those areas where dairy fats and vegetable oils were rare. [6] As the demand for lard grows in the high-end restaurant industry, small farmers have begun to specialize in heritage hog breeds with higher body-fat contents than the leaner, modern hog.
Since the product looked like lard, Procter & Gamble instead began selling it as a vegetable fat for cooking purposes in June 1911, calling it "Crisco", a modification of the phrase "crystallized cottonseed oil". [4] A triglyceride molecule, the main constituent of shortening. While similar to lard, vegetable shortening was much cheaper to produce.
According to the product information label, one 12-g serving of Crisco contains 3.5 g of saturated fat, 0 g of trans fat, 6 g of polyunsaturated fat, and 2.5 g of monounsaturated fat. [7] This reformulated Crisco is claimed to have the same cooking properties and flavor as the original version of the product. [citation needed] According to the ...
A bit of salt in the diet is necessary for good health. The seasoning is also a kitchen staple and taste booster, but Americans consume way too much — usually without even picking up a saltshaker.
Pink Himalayan salt has also become a consumer favorite because of its purported health benefits – it gets its hue from added minerals like calcium, magnesium, potassium and iron.
Not all fat is “bad,” and there’s a time and place for every type of fat in a healthy diet, even when you’re prioritizing heart health. Like most things, it’s all about balance. Fat is ...
Food may be labelled with a traffic light label showing how much fat, saturated fats, sugar and salt are in that food by using the traffic light signals for high (red), medium (amber) and low (green) percentages for each of these ingredients. Foods with 'green' indicators are healthier and to be preferred over those with 'red' ones. [1]
The Scientist: Sharon Richter, a registered dietitian with a private nutrition practice in Manhattan. The Answer: There's a misconception that sea salt has less sodium than table salt and ...