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Thread: Why is coconut oil more preferred to cook with than Lard?

  1. #11
    Join Date
    Jul 2012
    Birkenstocks & hairy arm pits.
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    I use butter, lard, tallow, coconut oil, olive oil, avocado oil, and very occasionally bacon fat (because I only very occasionally eat bacon). Each is damn near perfect with a given food - greens and bacon fat, eggs and butter, avocado oil for mayonnaise, etc. Coconut oil, aside from the almost pure energy of the MCTs is mild enough that it's a pretty good all purpose cooking fat - it also comes in handy for coffee if I run out of my favorite coffee whitener(s). I think if I put lard in my coffee, it would ruin the experience.

    As to processed, it's been said before, but unless you're chomping meat or fat right off of the animal, pretty much everything is processed since butchering is a mechanical process.
    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine


    Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

  2. #12
    Join Date
    Oct 2012
    When I want to gain some weight I add oils to my foods, and it works well every time...

  3. #13
    Join Date
    Jan 2012
    Western Washington
    Here's an informative blog that discusses the advantages of coconut oil, in depth:
    Coconut Oil
    Heaviest: 1-22-2012 = 203 lbs, of being skinny fat, beginning PB
    Current: = 182 lbs. 14% body fat.
    Goal: 175 lbs. was made in April 2013.

  4. #14
    Join Date
    May 2010
    Quote Originally Posted by Neckhammer View Post
    Preferred by who? I would prefer tallow, but lard would be fine. Also butter rocks!
    Tallow is my new favorite. (Only recently discovered.) Can't believe that I've lived without it all my life.

  5. #15
    Join Date
    May 2012
    Lard is pretty dang good compared to most cooking oils and the like. It's not the worst choice out there. I wouldn't worry too much.

    But from a technical standpoint, coconut oil has a higher percentage of saturated fats in it than lard (by far) which overall makes it a far more stable cooking fat that is less prone to oxidizing and/or going rancid at higher temperatures. Lard has a much higher percentage of Omega-6s fats which most people get plenty of anyway, and these are quite prone to oxidizing at higher heats.

    And frankly, lard is still processed since you have to "render" it from the pig in some way. Fats are ONLY not processed if they are still attached to the animal's flesh.

  6. #16
    Join Date
    Jun 2011
    Calgary, AB
    I use lard, because it comes with the pig, so it is a freebie. Well, pork fat comes with the pig (officially for feeding the birds). Coconut oil is expensive and I use it for direct fat ingestion or if I do not want porky taste. Or if I am particular paranoid about O6 that day.
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  7. #17
    Join Date
    Mar 2013
    In many areas a jar of coconut oil is a lot more widely available than finding decent lard. The supermarket stuff is often CAFO mystery hog + hydrogenated.

    My peculiar nutrition glossary and shopping list

  8. #18
    Join Date
    Mar 2012
    London uk
    Been reading about mct oil, the bulletproof one.
    Anyone have much experience with it?

  9. #19
    Join Date
    Nov 2011
    Santa Barbara
    Quote Originally Posted by sting View Post
    why not buy some lard from the butcher and just melt it?
    Yeah, you can certainly render your own lard. It works best if you get the right kind of fat and not just the stuff you cut off the edge of your chops.

    I rendered some duck fat once. I got a quart of fat out of a single duck and it was very tasty and useful.
    Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

  10. #20
    Join Date
    Jun 2013
    Shop Now
    I like cooking shrimp in EVCO. Other than that I'll just eat it right off the measuring spoon.

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