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Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Eldon is asking: (2 answers)
Is there really any advantage between using lard vs shortening when making pie crust dough

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Last updated: Jan. 18, 2014 11:19 am
Posted: Jan. 8, 2014 3:34 pm
Answered by: Bernadene
Jan. 8, 2014 3:40 pm
Hi Eldon, I am not too sure on that, because I rarely make pies, but my grandmother always used lard and so did a lot of older folks and it seemed that their pies were always A-1, because their pie crusts was so good.
Jan. 8, 2014 3:57 pm
My grandma too. I was pretty young back in the 50's and had a reputation for getting flour on my chin just watching...could barely see over the counter.
Jan. 8, 2014 4:02 pm
those good old memories certainty makes me smile and that flour on your chin I can see now!
Mrs. J.
Jan. 8, 2014 4:45 pm
Yes! I think so! I work as a writer in the field of alternative medicine, and I think it is FAR BETTER TO USE LARD. Lard has a balance of fatty acids (monounsaturated, polyunsaturated, and saturated) needed for the health of the brain and central nervous system, as I write about in my blog:
Mrs. J.
Jan. 8, 2014 4:47 pm
I am convinced that part of the reason there are so many learning disabilities in children these days is because so many people are avoiding saturated fatty acids (which compose a large portion of the brain and nervous system).
Jan. 9, 2014 2:51 am
I guess it just depends on what type of diet you choose to follow. Lard is high in chlosterol which doctors recommend you avoid due to potential health issues.
Mrs. J.
Jan. 9, 2014 2:29 pm
It would also depend on which doctor's advice you are following and what your health issues are. People with learning disabilities, violent behavior, and mood disorders are often deficient in cholesterol according to research catalogued by the US Library of Medicine and National Institutes of Health. There is a very strong association between suicidal behavior and low cholesterol. Anyone capable of doing basic research can look up the latest research themselves in the PubMed database:
Mrs. J.
Jan. 9, 2014 2:35 pm
I suggest following the advice of Dr. Mary Enig, Ph.D., lipid biochemist and professional nutritionist:
Jan. 9, 2014 3:45 pm
Most mainstream doctors recommend a diet that is low in saturated fats and cholestoral. But anyone is welcome to follow whatever diet they think works for them.
Answered by: Eldon
Jan. 10, 2014 12:14 pm
Your ideas and comments are greatly appreciated. I wonder if the chemistry in our diets now is as significant as what is done after eating.
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