There's an op-ed piece in today's NY Times by Corby Kummer. Since the
NYC Health Commissioner has sent letters to restaurants recommending
eliminating shortening as a cooking/baking fat, Kummer's recommending
lard as a substitute. This is not without scientific merit. Lard has a
relatively low percentage of saturated fat and high percentage of
monounsaturated fat for an animal product. The problem comes in finding
unprocessed lard. The shelf-stable stuff sold in grocery stores is
usually hydrogenated, defeating the purpose.

As Ranee says, nothing says loving like pork products.

Cindy

--
C.J. Fuller

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