Lard is difficult to digest, but easier to digest than any artificial oil or fat substance, such as trans-fat.
In general, fats are hard to digest. The easiest are the medium-chain oils, like organic coconut, then the short-chain oils, such as olive oil. Longer chain oils and fats, solid at room temperature, are harder to digest.
If you don't want to avoid lard altogether, then:
- get it from organic or naturally raised meats - the additives that get stored in animal fat from non-organic sources are particularly difficult.
- shallow-fry, don't deep fry, so you eat less fat and oil.
- eat slowly and chew thoroughly. The mechanical action of teeth helps a lot, as does the saliva, as does giving the body time to generate gall from the gall bladder and get it into the stomach, which helps break down fats.
I was looking up an answer to the question and found something weird. It relates not lard, but butter. They are pretty close together. But, what I found was gross. At least I think it is.
http://eater.com/archives/2011/08/10/a- … e-fair.php
It is about deep fried butter on a stick. Yummy.
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