Net red pig oil residue and traditional lard residue

Lard residue is the adipose tissue in pork. After cooking, various fatty acids (lard and meat oil) are separated from the adipose tissue. The solid block left after boiling extracted lard is lard residue, which contains adipose tissue and a large number of saturated fatty acids that cannot be separated.

As a popular fried food, lard residue is healthy or unhealthy. As long as lard residue is not eaten excessively, it is beneficial to human body. Compared with common vegetable oil, lard has irreplaceable aroma. It contains a variety of fatty acids, and the contents of saturated fatty acids and unsaturated fatty acids are almost equal. It has certain nutrition and can provide extremely high calories. It can be used to resist cold wind and diseases and help clean up some toxins in the stomach.

But eating too much lard residue still has many disadvantages. 1. Eating too much lard residue will not only lead to obesity, but also increase cholesterol, leading to arteriosclerosis, hypertension and cardiovascular and cerebrovascular diseases.

2. The carbon content of lard residue is high. When decomposing heat, if it is not fully burned (oxidized), a carcinogen called "benzopyrene" will be produced. Excessive consumption will inevitably increase the intake of 3,4-benzopyrene, and also increase the incidence of esophageal cancer and gastric cancer.

3. Long-term consumption of lard residue is easy to induce gastric cancer. Because lard residue is difficult to digest in the stomach, it stays in the stomach for a long time, which promotes the secretion of gastric juice (gastric acid) and causes long-term irritation to gastric mucosa. Long-term consumption will lead to gastric mucosal erosion and ulcer, and the resistance will be weakened. The stimulation of carcinogens on digestive tract mucosa will increase the incidence of esophageal cancer and gastric cancer.