I understand this is here because there is a subset of HN readers that are on a campaign against seed oils but the dailymail has to be in the bottom tier of places I want to read anything on, let alone about health opinions.
When I was growing up in the early 60's my nan used to have a permanant bowl of lard in her fridge. I still eat a ton of lard.<p>She had two pudding bowls. One had the fat from the roast beef from sunday roast. I remember that when it cooled it had a jelly at the bottom.<p>The other bowl was all the fat left over from cooking, bacon, pig cheek, pig tongue, anthing really that would produce fat.<p>My Nan told me, when I was a teenager, that during the war the government radio programs advised parents to feed their children more fat to keep them healthy. This is how she got into saving all the fats from all her cooked meals.<p>We were an extremely healthy family.<p>Even now, knocking on 70 years I still eat a high fat diet, similar to keto really. But I have been eating a keto diet long before it became fashionalble, all because of my Nan.<p>My nan used to say "There are no vegetables growing in the Arctic or the Tundra so the Innuit people dont eat vegetables, They eat lots of fat instead".
I've been rendering my own lard by cooking down packs of bacon "bits & pieces" (leftovers from well manicured bacon products) in a big iron pot on my back porch. About once a week I pull 3-4 cups of fresh lard for cooking, baking, frying, etc.<p>I make enough to keep a deep fryer filled up. Potatoes fried in lard are truly magical. I also had a lot of distrust around using it in pastries due to the smell of pork, but some transformation happens in the oven about halfway through baking. Crisco, et. al. cannot compete with the result.