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In dry rendering, the fat is exposed to high heat in a pan or oven without water (a process similar to frying bacon). The two processes yield somewhat differing products. Wet-rendered lard has a more neutral flavor, a lighter color, and a high smoke point. Dry-rendered lard is somewhat browner and has a caramelized flavor and has a lower smoke ...
Butterfat is approximately 2/3 saturated fat by weight, whereas lard is about 1/3; whole butter has about 2.4 mg/g cholesterol, while lard has 0.8 mg/g. Even when you adjust for the water, protein, and solids in butter, the overall percentage of saturated fat and cholesterol is still considerably higher than lard.
Lard and shortening have a higher fat content compared to about 80% for butter and margarine. Cake margarines and shortenings tend to contain a few percent of monoglycerides whereas other margarines typically have less. Such "high ratio shortenings" blend better with hydrophilic ingredients such as starches and sugar. [3]
Hypercholesterolemia, also called high cholesterol, is the presence of high levels of cholesterol in the blood. [1] It is a form of hyperlipidemia (high levels of lipids in the blood), hyperlipoproteinemia (high levels of lipoproteins in the blood), and dyslipidemia (any abnormalities of lipid and lipoprotein levels in the blood). [1]
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Hyperlipidemia is abnormally high levels of any or all lipids (e.g. fats, triglycerides, cholesterol, phospholipids) or lipoproteins in the blood. [2] The term hyperlipidemia refers to the laboratory finding itself and is also used as an umbrella term covering any of various acquired or genetic disorders that result in that finding. [3]
When a 2018 study compared the effects of olive oil, butter and coconut oil (also high in saturated fat) on cholesterol levels and other heart disease markers among healthy adults, the results ...
There are some types of cholesterol which are beneficial to the heart and blood vessels. High-density lipoprotein is commonly called "good" cholesterol. These lipoproteins help in the removal of cholesterol from the cells, which is then transported back to the liver where it is disintegrated and excreted as waste or broken down into parts. [4]