Duck fat and lard are healthier than processed vegetable oils

Fact: Duck fat and lard in their original, unprocessed form have more saturated fat than healthier oils such as olive oil. Saturated fat raises the level of cholesterol in the body. However, commercially available fats and oils – from both animal and plant sources – undergo hydrogenation to prolong shelf life and for convenient packaging. This chemical processing changes the natural balance of unsaturated and saturated fats and creates unhealthy trans fats which are associated with heart disease. Fact: Duck fat and lard in their original, unprocessed form have more saturated fat than healthier oils such as olive oil. Saturated fat raises the level of cholesterol in the body. However, commercially available fats and oils – from both animal and plant sources – undergo hydrogenation to prolong shelf life and for convenient packaging. This chemical processing changes the natural balance of unsaturated and saturated fats and creates unhealthy trans fats which are associated with heart disease. Fact: Duck fat and lard in their original, unprocessed form have more saturated fat than healthier oils such as olive oil. Saturated fat raises the level of cholesterol in the body. However, commercially available fats and oils – from both animal and plant sources – undergo hydrogenation to prolong shelf life and for convenient packaging. This chemical processing changes the natural balance of unsaturated and saturated fats and creates unhealthy trans fats which are associated with heart disease. Fact: Duck fat and lard in their original, unprocessed form have more saturated fat than healthier oils such as olive oil. Saturated fat raises the level of cholesterol in the body. However, commercially available fats and oils – from both animal and plant sources – undergo hydrogenation to prolong shelf life and for convenient packaging. This chemical processing changes the natural balance of unsaturated and saturated fats and creates unhealthy trans fats which are associated with heart disease. Fact: Duck fat and lard in their original, unprocessed form have more saturated fat than healthier oils such as olive oil. Saturated fat raises the level of cholesterol in the body. However, commercially available fats and oils – from both animal and plant sources – undergo hydrogenation to prolong shelf life and for convenient packaging. This chemical processing changes the natural balance of unsaturated and saturated fats and creates unhealthy trans fats which are associated with heart disease.

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