Is anyone else using lard now that butter is so expensive?

Oh MA I’m a sucker for all the things that are bad for me, that’s the trouble. Butter, I love it. Cakes, biscuits, and jelly babies, I love those too. I do eat healthy things but I do love the unhealthy things. I’m about to make a coffee victoria sandwich for the barbecue we’re having for the family tomorrow. I tend to bake a cake or pudding most weekends.

I weigh 9 and a half stone......eat healthily physically fit so........what is clogging my arteries then please? on statins currently

It's not about clogging arteries for me, it's just pure solidified animal fat (gagging now)

nanna8

Get well soon Callistemon

Thank you nanna8

MissAdventure

That bears out advice to eat healthily - plenty of fruit, veg, with a limit on processed items.
Not too much fat (of any kind) or sugar, and little alcohol.
I suppose some people need it spelled out more bluntly. me, for one

I eat very healthily low fat, sugar, carbs, little alcohol, as I am prediabetic and have high cholesterol. I have to take statins. High cholesterol can be hereditary.

Hope you get better soon Callistemon ?

High cholesterol can be hereditary.
My friend said her DH had a dreadful diet, she tried to get him to eat healthily like her but he would not.
His cholesterol was very low, hers was high.

nadateturbe

Hope you get better soon Callistemon ?

Thank you, it's just very frustrating!!

My GP has suggested that my high cholesterol is hereditary, because in 15 years the figure hasn't once varied in its value.

I have always had a very good diet, because of a medical condition I had as a child - and may well still have, but I have become so adept at managing through diet, hydration and exercise, that it no longer impinges on my life.

If you are consistently eating more energy than you burn, overtime it is likely that you will have high triglycerides ( an energy fat)
High triglycerides can lower high levels of hdl ( good cholesterol) which can increase the risk of heart disease.
Doctors don’t tell you that, do they, no, just pop a pill.

I've always used lard. And butter. Wouldn't touch with a barge pole.

I have high cholesterol and agree with your comment about exercise, Meryl but following a low fat, low carb, low salt, low sugar diet, cutting right down on alcohol, remembering to drink plenty of water and walking my legs off (some days) can made getting old feel like a geriatric boot camp. ?.

Lazing in bed after a late night (and a few glasses of ?) and enjoying a full English followed by a day binge watching Netflix would send my guilt levels through the roof these days.

I never used to give a whatsit! ?

High cholesterol runs in my family and my mother, grandmother and aunt all lived to be 96!

They all had diets that were high in fat and enjoyed drink or six. My aunt also had type 2 diabetes.

?

merlotgran

High cholesterol runs in my family and my mother, grandmother and aunt all lived to be 96!

They all had diets that were high in fat and enjoyed drink or six. My aunt also had type 2 diabetes.

?

I might be doing all that for nothing then ☹

Anyone else getting adverts at the top of the page for savoury pies?

?

Don't look!
Stay away from the pies!

Who ate all the pies?

I’ve only ever made shortcrust pastry with half butter and half lard.

Lard is just not a thing here in Germany. Nor is suet. Nor, come to that, is home made shortcrust pastry. I have to use margarine for my pastry.

(You can get lard, mainly for spreading on bread, very often with bits of roast onion in it, and certainly not suitable for baking)

Lard spread on bread?! I can't think of anything more revolting.

But nadaturbe. The lard you have on bread, is not the block lard you buy from a supermarket - it is dripping, which means you first roast a good well fatted joint, preferably beef or lamb and once it is cooked you drain off the fat and meat juices at the bottom of the pan and leave it to cool.

This is what you spread on bread, this mix of a flavoursome fat off a joint with the cooked meat juices. It is not remotely like the lard from a supermarket, which has been processed and purified to remove any hint of how it started.

Lard spread on bread, I agree is revolting. Dripping spread on bread is delectable. bread fried in dripping is equally delectable, much better than any other fried bread.

I eat the same diet as DH. We have butter just for toast. He has high cholesterol, I don’t. I’m interested in the idea that it is hereditary.

I know it seems irrational Monica when I eat meat, but the thought of eating animal fat turns my stomach.
I would never make gravy with the fat from meat either.

I don’t understand why anyone uses margarine? The list of ingredients is the most off putting thing and the taste isn’t any better.

I prefer a scraping of butter on my toast to a slathering of marg and hang the consequences!

It all tastes much the same to me.
As long as it helps my sarnie slide down, I'm happy.