I am not a scientist and nor do I play on at Ketogenic Forums . The Lard and Tallow purchases thread peaked my interest about the term fully hydrogenated.
Fat Composition of Lard (Pig Fat):
45% monounsaturated
11% polyunsaturated
5% other fats
39 % saturated
Total fat that is not naturally saturated (non-saturated) is 61%
Total fat: non-saturated 61% + saturated 39% = 100%
Observations:
- Full hydrogenation would be processing such that all of the non-saturated fats are chemically saturated, thus the “no trans fats” claim.
- The naturally occurring trans fats in lard would also become become chemically saturated (?)
- I have read several that lipid/fat/oil processing creates trans fats through partial hydrogenation. It does not seem logical that full hydrogenation would not also produce trans fats.
- Interestingly, the link the Armour website “Why Lard” links out to the Empowered Sustenance Page – Why Lard Is Healthy.
- Commercially available fully hydrogenated lard is being promoted as a healthy fat.
Thoughts?
PS: I am not a purist and understand the challenges that accompany finding and affording healthy foods that fit the ketogenic lifestyle. KCKO