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These ads were once in circulation.
I hope you enjoy them as much as I do.
Question: What the hell was in Kellog’s PEP vitamins?
I wonder at what point the Lard Council had to retract their ad campaign due to the health problems that befell people who really loved their lard.
They’re dead now… because they ate lard.
Addendum: In response to a well-informed comment, I’d like to provide a clarification and a qualification. I framed the Lard Council ad in such a negative light because many (if not most) contemporary store-bought lards are full of hydrogenated oils, a significant source of trans fats, which have been shown to raise levels of LDL cholesterol. If your levels of LDL cholesterol are consistently high (or higher than a certain number), then you are at risk for developing plaque on your arteries, which can eventually contribute to the development of coronary heart disease. This was the source of my mocking, derisive tone. However, as a rebuttal to my own argument, I would also to present an illuminating article by Pete Wells that appeared in Food & Wine Magazine in 2005: “Lard: The New Health Food”. In the article, he seeks to restore the good name of all-natural lard, an entirely different product than the mass-produced store-bought varieties. It’s an insightful look at developing a new attitude towards using all-natural lard in your cooking. I certainly took notice. (And learned my lesson.)
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I kind of resent that you presented the ad from the lard information council in such a negative way. Lard and butter (in moderation of course) are much better for you than artificially synthesized, processed spreads like margarine and creepy butter substitutes. Please do a little bit of research on the subject before making assumptions on ad retractions and health outcomes of a HEALTHY intake of natural fats.
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Well-taken. You bring up good points that I am familiar with. I would like to mention that I always cook with real butter when it is called for in a recipe. As you might notice, I try to take recipes from blogs whose food philosophy centers around all-natural, minimally processed ingredients for the very reasons you bring up. In the future, I will contextualize the presentation of certain dietary choices and indeed provide background. I myself avoid lard and lard-substitutes—Crisco and its associates—because of its high content of hydrogenated oils. In addition, in my preparation of meat, vegetables and other courses I prefer to use extra-virgin olive oil for a healthy intake of natural fats. Thank you for your concern!
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Yeah, lard actually has less saturated fat than butter. I refuse to use anything else for pie crust. Also, I have never seen lard with added hydrogenated oils. I guess you learn something new every day. love, Cat
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Well I have a lot of extra lard that I waddle around with. I like my lard.