retired rn here. worked for an endocrinologist before retiring and we recommended the keto way of eating because we saw how people's lab work came back so improved. you can get rid of your type 2 diabetes. cardiologist we shared patients with also recommended this diet as he saw heart improvements in his patients. keto diet is a solid recommendation.
lizkeith1356, Bless you and the Dr.'s you worked for, not all Dr.'s are like that! My husband and I have have been on a Keto lifestyle for nearly 4 years. We too have seen great improvements in our health and blood work. However, not one word from our former Dr.'s. Just a " Humm, your numbers here are normal ". Zero intellectual curiosity! Not one question as to what we were doing. I hope in time there will be so many people helped that they can't ignore the numbers.
@@reginawoodside743most docs are against keto due to what they learned in medical school. I went From SAD to Keto about 6 yrs ago my wife is an RN who wasn’t onboard with it but remained supportive and as my health improved she commented that the Keto diet goes against what she learned in medical school but it’s hard to argue with results later on she also adopted the Keto WOE.
I have been on the carnivore/keto (not diet) but way of life for some time now & it is working well for me. It's a shame we've been lied to for so long by the same medical community you go to to seek help😢. It's all bc big pharma is in bed with big food industry ! I would like to say that I eat all meats Kosher bc of a greater study of the biblical diet. This is just another lie that we've been taught that all foods are for some magical reason now okay to eat. I no longer eat pork or cray fish of any kind even though they taste good, God says not to eat it for a very healthy reason. Love & blessings to you.
Makes me so happy to see others learning just how much we have been lied to by doctors and the medical "experts". Lard, real butter, eggs and beef fat are all healthy for us. 2 years in now eating the carnivore/proper human diet and my blood work is better than it has been in 30 years !
Not only Drs., but major food conglomerates, they spend millions of dollars on smear campaigns against home produced products to get consumers to buy the companies processed goods. Together they have created much of the food related health issues here in America. It looks like a conspiracy to me!
Absence of knowledge is not at all the same thing as lying!! Science and knowledge is always growing and changing. If we continually educate ourselves we will be less prone to seeing everything through ‘us vs them’ lenses. ❤
@@nancycy9039 There is no question Big Food and their Big Government partners were being dishonest AF! Now their Big Tech and Big Media partners are just starting to censor and suppress this information.
6 months on carnivore/PHD for me. All my blood work was better after cutting out carbs. I have a weight goal at which to transition to ketovore. I miss blueberries. 😢
@@nancycy9039 On the other hand your quest for always growing and changing science and knowledge is precisely the tool that has been used to see Everything through the us vs them mentality. Absence of knowledge? You saying our grandparents and great grandparents had no clue? Science, we have all kinds of goof balls claiming they know science running around DC as I write. Has anyone isolated the sars-cov2 thing ma jig? @thehillbillyhermit7681
Born in the early 50's and grew up with lard sandwich with sugar as a treat from Grandmother. Grandparents lived to be 99 years old living on lard, eggs, and meats. Grandpa had a garden which was fantastic. Thank you, God for Grandparents, thank you.
@@dustyflats3832was it just lard & bread?? I helped Grandma & later Mom to render lard, & make pork cracklings.😊 But never heard of lard sandwiches. Sounds greasy & coating roof of mouth. 😮
Sarah is correct in everything she is saying. I'm impressed with the knowledge she is sharing with us. We used to render lard when I was a kid. My Mom was so ahead of the times. She knew what was good for us back in the 60's.
An old neighbor that was a friend and mentor to me as a youngster, ate lard fried foods at every meal of his long life. He died at 91 a few hours after doing his morning milking of his herd of 23 Holstein cows. His wife, who ate the same diet also died at 91 on the day of her husbands funeral, perhaps of a broken heart, I miss eating at their table.❤❤
So sad, Yes, it was a broken heart. My dad went and mom just couldn’t cope. That missing of a loved one is horrible and mom went soon after. I miss them all.
My grandpa ate hog jaws lived to 97. My mom is alive at 104. I eat what I want.blood pressure is 120/60. 200 for other.tri 126. I cook scratch,make my own cake without a box. Canning, dehydration of foods.
My grandfather ate 5 to 7 yard eggs for breakfast fried in homegrown lard and sopped up what was in the pan with homemade biscuits. He was accidentally killed in a hospital at age 96. His doctors said his heart was as good as a 20 year old. He caught a chest infection and they put too much IV fluids in him. He drowned.
As a youngster, I remember mom rendring the lard over an open fire when we butchered our pigs in the fall.she peocessed the leaf fat seperate from the back and belly fat. When the fat rendered, she put it in a lard press and squeezed the last of the fat out. She salted the resulting block of cracklings and allowed us kids to share it. The warm treat makes my mouth water to this day. She immediately put the hot lard in hot canning jars, put on hot lids and rings and covered and covered them with a wool army blanket over night. When they sealed the regular lard went to the celler canning storage shelves and the leaf (baking) lard went n the kitchen pantry. We couldn't freeze it, We didn't have a freezer yet, but never, even years later, got rancid and it sure made amazing pie crusts and apple dumplings!
That's what I was going to ask - I canned up a ton of lard but it is in my basement on a shelf - I thought I was going to have to use it all for soap because I never put it in the freezer - it's a year old
@@marilynweber7957 It may get a little darker over time, but Mom's lard was still good even 3 or 4 years later. She used the open kettle method to can it so if that worked, regular canning should be even better.
Thank you, for this! I'm going to make tallow tomorrow and I was hoping I could just try to can it this way. So thankful for those who share memories from their grandparents.
My Grandmother lived to 95 after a childhood of eating lard sandwiches and using almost lard exculsivley in the kitchen for cooking. Sugar and processed foods are the real poison! Thank you for the interesting video.
Unfortunately, most family doctors know very little about nutrition, and even less about the new research and studies in nutrition. Also, unfortunately, most people believe their doctors know more about their bodies than they do. That combination continues the downward trend of American health.
Even most nutritionists are clueless as well. Follow the $ who funds the nutritional guidelines, medical books and med schools ( big food industry who was taken over by the failing big tobacco companies after they were linked to cancer).
Wish rendered lard was more available to purchase. Agree with the high fat diet. My late hubby Dr meantioned his blood work look great after a med he started him on. I told him no he doesn't take that & he eats low carb. He was stunned. In my opinion Dr's still say to keep away from fat to keep people on meds to keep Parma in business.
I also use only real fats and follow a adapted Keto lifestyle. I love it and am extremely healthier. My doctors told me to keep doing what I am doing as it seems to be working. My coronary calcium test came back at 0. At my age that is amazing. I don't eat out, no soda, limit sugar and eat almost everything organic. I love my garden and preserve all that I can. People need to keep in mind that moderation is important in anything.
I also find it’s sooo much easier to eat in moderation when eating good fats because you remain satiated for so much longer and I no longer have those crazy cravings where whatever food was in the fridge wouldn’t leave me alone until I ate it.😂
My grandma was born in 1895 and always cooked with lard or pure olive oil, she had no cholesterol, no high blood pressure or heart issues, she died peacefully in her sleep at the age of 96
Yes lard and tallow is extremely healthy for you in moderation. I have been eating it my entire life and I’m fine. my great grandmother, used both lard and Tallow she lived to be 103.
I totally agree. My grandmother lived to be 102. She never bought ground beef from the store. She went to a butcher, picked out a round steak and he ground it right then and there.
@@krislange1186 I buy as much from the local farmers as I can. Each year I buy a side of beef and my friend buys the other side. By 36 chickens and two full pigs. Learning to do all the butchery myself. Starting to get the hang of it I even make my own sausages bacon ham and I've even started to do my own cured meats like pangetta prosciutto and kappa Coppa. I also buy honey and eggs from a lady occasionally I'm lucky enough to get some milk that hasn't been messed with and I can make my own delicious butter. Fruits and vegetables are try and get as much of them from the local growers as possible. I'm getting about 50 60% of my groceries now from local growers and farmers. Try to buy as little from the supermarkets as I can now.
I have been eating bacon, eggs, butter, home rendered lard and tallow in my cooking and baking. Whole berry grains ground as needed for baking or cooking. My doctor was surprised by my cholesterol down in the normal range. It's been over 30 years since i haven't had high cholesterol. I have been making it my goal to eat homemade foods. No eating out at fast foods. I feel the best health wise in years😊
When I render down any bear fat we are able to harvest it usually takes about 6 hours total. We use it for everything from cooking to salves for cuts or dry skin. It really is a wonderful use of the animal. Thanks for sharing.
Kudos for your "soapbox" talk on lard and keto! I've been doing keto since July 2022, have lost 145 pounds and my A1C is down to 4.7 from my high of 10.9. I feel great and I tell anyone who wants to listen about keto and the dangers of sugars and processed foods. I've taken half my yard and I've built my own raised garden and grow my keto diet veggies as much as possible. Love watching your informative videos. ❤
Bravo! Ur testimony is very encouraging. I want to do Keto. I’ve had 7 kids & this is very new, but I need something like this in my life. I am concerned about pig products since Jesus would not have consumed them. I eat pork, but now I’m rethinking things…..like wanting to live Keto. If you have any insights to share, I’d appreciate it.
I`m growing as much as possible here in rural Louisiana. My mustard greens are 3 to 6 feet in diameter and I grow various things indoors with pots and hydro gardening methods.
Thank you Sarah I am 63 and continue to harvest my own lard. Both my grandmothers processed there own and both were borne early 1900's. I have been doing for several years as well and lowered my AC1 and lost 64 lbs.
Hi, one trick to use when you render the fat. Next time is to add some lard that you already have and let it melt about 1/4 of an inch to cover the bottom of the roaster and then add the fat on top of that at 350 degrees but don't let it get hot .That way, you don't have to start slow temperature and later increase the temperature...it'll melt faster...❤😊
I started keto 5 years ago. I lost 50 pounds in the first year and have maintained that weight. BP and cholesterol are all good. Keep an eye on kindey function. My wife is a retired RN and worked in dialysis most of her career. She's keeping a close eye on all my numbers. It's hard for people to ignore all the diet advice they've heard over the decades. Im 62 now and i doubt I'll ever abandon Keto.
Yes, it's hard for people to ignore all of the diet advice they've heard over the years, especially since the doctors keep repeating it and freak out over cholesterol numbers. As long as the triglycerides are low and the HDL is high so there is a 2:1 ratio or less (0.5:1 is great!) the dreaded "bad" LDL cholesterol isn't a problem. The real problem cholesterol is when the LDL is oxidized and becomes small and dense and loses the receptor. Without the receptor, the liver can't take in the LDL and recycle or eliminate it as needed. The body still has to deal with it so it ends up in the arteries as soft plaque. LDL oxidizes when diets are high in seed oils, hydrogenated oils, and sugar (especially when they are combined as in processed baked goods). People don't know that cholesterol is vital to health and needed in every cell membrane. In fact, your body makes about 75% of the cholesterol in it at any one time so don't be afraid of cholesterol in general, just the small, dense LDL. I've flat out told my doctor that I am NOT taking a statin, those things cause problems including dementia, diabetes, and a worsening of the small, dense LDL. They also deplete CoQ10 so if you are going to take them, for heaven's sake supplement with CoQ10!
Good advice regarding keep an eye on kidney function. My sister did keto and kept ending up in ER with kidney stones. A doctor was finally advised that she did keto and he told her that she was someone who could not handle keto and to stop it. She has been off keto for around two years and has not had any kidney stones. I believe some people cannot handle the same things others can and that is why keto did not work for my sister.
Yep, I have stage four kidney disease and diabetes and my doctor freaked out about me trying keto. WAY too much protein apparently. Wish I knew about keto years ago before my kidneys got so bad.
@@valeriestevens5250thank you for doing your homework! Totally agree. We need cholesterol, our brains are made of it. Yes, statins are not a joy from what I’ve seen in family members. Their legs hurt, ect. And yes, take COQ10 as statins rob it.
@@ladycobra3Thank You for your comment and it should be pinned! I mentioned the same about kidney stones on last video with all the wonderful numbers. The keto is not for everyone. Moderation. Cut out simple carbs-especially corn syrup.
It wasn't just oils that doomed us. Flour is another. When flour mills became a huge thing, they processed all of the nutrients out of the flour. In less than 50 years people were literally getting sick from the lack of nutrition. To this day all processed and packaged flours say "enriched" on the labels. The manufacturers had to add the vitamins and minerals back into the flour after processing the wheat. Love your channel and your teachings. I learn so much from you and Kevin. 😊❤
Amen, also they started spraying all grains with round-up for a quick easy harvest of the grains. Time, money, and shelf life is what they gained and we lost our health! Only one grain remains a good choice and that is Einkorn wheat.
that's because they remove the bran from the grains! Flour with the bran removed is (again) more shelf stable, as it has the oils removed, which are part of the bran. Also, much of the nutrients in grain are in the oils & bran, so when they remove that, they have to replace it with "chemical" vitamins and enrich it so that there is any nutritional value at all (not that there's much nutrition in store bought bread)
My sweet mother-in-law was a FABULOUS cook. She cooked so many meats in fatback and her specialty was a big pot of meatballs in sauce with pork bones. The flavor of her sauce was unmatched. Sadly, my father-in-law, now in his seventies developed some cholesterol issues and the doctor insisted Grandpa cut out all fats. Grandma didn't believe it but went along with doctors' orders. It totally took the JOY out of her cooking and the enjoyment out of many wonderful meals celebrated together. Sadly, Gramps died only a few years later. Thank you, Sarah, for your wonderful explanation of how processed foods really came about. Sugar is one molecule away from cocaine. It's a well-known fact and yet we as Americans consume it like it's going out of style. Thank you for sharing your success with your Keto lifestyle. I'm definitely a believer.
I've been slowly making changes to get our family's diet more raw and pure. I had a massive heart attack last year and everyone thinks I'm nuts rendering my own fats instead of using the bottled stuff from the stores. They're super worried I'm going to serve nasty illnesses or botulism. I love how you explained why hydrogenation is bad for you. I feel more energy and have lost 40 pounds without the dieting drugs my cardiologist wanted me on. Thank you, God Bless! ❤
The spike in cardiovascular disease in the 1950's coincided perfectly with the introduction of industrially processed seed oils (canola, corn, soybean, sunflower, etc.) about a decade earlier. A heart disease epidemic was the result. The big food manufacturers needed to keep selling their seed oils, so the establishment blamed saturated animal fat like lard, tallow, and so on. As a result, millions of people died from heart disease over the next five decades from switching out their natural saturated fats for processed, oxidized, and rancid but "healthy" polyunsaturated seed oils. The biggest and most devastating scam food manufacturers and junk science ever perpetuated on the American public has been that saturated animal fats are bad for humans. The smear campaign was so effective it's astonishing how many people still believe it today in spite of so much scientific evidence to the contrary. That speaks to how powerful the FEAR was in the campaign against saturated animal fat.
Dr Atkins, may he rest peace, lived the lifestyle and shared it with world. Some embraced it, while other people representing "Big Food' ridiculed him. They even tried to blame his death on his diet. He died when he fell on an icy sidewalk in Manhattan and busted his head.
Sarah one tip about putting jars in the freezer no matter what is inside the jars make sure the jars are straight up and down and no shoulders. The jars that have shoulders are not freezer safe and will crack when they are put in the freezer. I totally agree with every thing you said about home rendered lard vs anything in the supermarket. I whole heartedly agree with you about processed foods being our downfall and we need to go back to the days of our ancestors and copy what they used to do! One other thing that “good” fats do, they keep us satiated and filling full much longer then if we didn’t consume it. I believe you and Kevin are fantastic spokespersons for the keto lifestyle and I’ve been doing it for approx. 3 years and have been improving my body in amazing ways! Thank you for sharing this information and not letting the nay sayers stop you from doing what you know is right!! God bless your entire family!🥰❤️🙏🏻🍁🇨🇦
The one thing everyone has to remember that our ancestors meaning my grand parents and great grand parents only lived to be in their 50’s or 60’s. My grand parents died at 52-62 and 56-72. I’m 74 now and my mom lived to be 90 and my dad 85. Each generation is living longer. With all the processed foods and man made foods young people are dying younger.
Barbara Anderson….I agree that people are living longer now (my grandparents were 96 and 94 at death and my mom was 88) but the advent of antibiotics must be credited. Antibiotics didn’t really get going til mid-to-late 30’s and Penicillin was discovered in 1942. These medications changed everything.
@@MrandMrsBurns you’d have to ask someone that is living and thriving in their 90’s I had two great grandparents that lived to 92 and 91 and were generally in good health. They seemed to enjoy their children, grandchildren and great grandchildren and great great grandchildren very much and we always enjoyed listening to their stories of when they were young.
I have many mason jars with lard in the freezer and have never had a problem with the glass cracking. BUT, I do not fill them completely full, I leave at least 2 inches from the top for expansion. I wrap each jar in some sort of cloth so they don't accidentally hit each other and crack. Also, I let them slowly thaw in the fridge.
I just made my holiday lard pie crust as always, everyone raves about it! The taste says it all! Thanks for the info about shelf stable lard - I have been suspicious of it but thought it was ok. Now I will only get it from the refrigerated section! Never cared much for soda, but love beef, pork, chicken all the meats - my bloodwork amazed my doctor. I am 73.
I do this with excess fat trimmings on pasture raised stewing hens, aka 2 year old layers, before cooking them. It makes the most delicious golden schmaltz. The "cracklins" are the treat left all the work, lol. If you've never had chicken cracklins, you are missing out! I use the fat to put on steaks before grilling or frying unbreaded chicken or sauté.
I feel that peoples health has changed drastically since all of the processed and convenient foods came about and heavily consumed. I have read the label of the lard in the store and found that it had additives and was hydrolyzed also. I enjoyed the history lesson and information about home rendered lard. Now it makes sense as to why so many people are vitamin D deficient. Thank you. Blessings
Yes, additives are horrendous anymore. Vitamin D3 plays a huge role in our health. Hydrogenated is no good. I think with the two income households and the rushed life people gravitate to the quick processed foods.
You are my soul mate :)) I also render chicken skins... the flavor is even better than pig fat and just gives cooking a fantastic taste. A tip for the fat not to stick to the bottom (that will also save you rendering time) is adding salt to whatever fat you render because it pulls out the already naturally existing water from the fat instead of adding water. For the amount you have rendered, I would add about 4 -5 tbsp, and the answer to your question is no, you won't feel it in the end product, but the cracklings are going to be yummier :) Love you guys, keep being awesome.
Thank you for demystifying this whole process. Both you and Kevin break things down into manageable chunks, which helps us realize how possible so many of these things are.
Well, I’ve been watching other channels about rendering lard and tallow and you’ve finally convinced me that it is totally healthy. I’m getting illnesses and issues with my health the last few years (I’m 72). I have been making my own Ghee for over a year now and am ready to go to the next level of using these healthy fats. Thanks so much.
A+ for you! Love how you do all your homework and then go through the awesome explanation of the whys ! Awesome explanation. Thank you so much Sarah! ❤ God Bless you and yours! I have heard more and more from Medical to only shop the Exterior of the store. You look at it all the processed food that are bad for ppl are the interior part. Veggies, meats , dairy , eggs are on the outer end.
“Off my soapbox now” Lol😂 you’re too cute Sarah 😊 Great video, full of important information And processing tips. You and Kevin have learned So much in your homesteading lifestyle journey, but more importantly you’ve shared and taught critical lifestyle facts. Thank you both and may God Bless you for being His messenger’s of life to so many. Much Love ❤️ and Stay Healthy and Happy. 🥰
I recently rendered over 40 pounds of lard from my butcher. I paid 25.00, and it has been quite a process! I’ve shared a lot of it with family and friends, and Sarah, this video was a wonderful explanation to share along with the lard! Thank you so much!
A big "THANK YOU" for saying what I have been saying for several years now! People thought I was crazy.... (pig fat, really) yes! Really.... it is healthier for you.
So proud of you two for going keto. For sure healthier. I have been Carnivore almost 3 years. Tried Keto first and got better. But with a lot of research realized folks with autoimmune issues could get a big difference with carnivore. Definitely not for everyone but when you are really sick, your health wins out over anything. Lots of people want to fuss at me about this choice, but like you, I have bloodwork labs to prove how much healthier I am. I wish I could share the successes I have with lots of people as it’s really life altering, but I’m not willing to argue. Everyone has to do what’s best for themselves and leave it at that. Enjoy watching you two and I’m always up for learning as y’all are great teachers. Keep up the good work.
Thanks for being so open about your healthy lifestyle! So many people need to know. Grind up those cracklins and use them as "keto breading" for your meat! Some of us pay good money for pork panko
Thanks for making this video. And yea I absolutely agree with other you on all the benefits. I have been trying to incorporate it in most of my kids foods. Sometimes I have to sun with avocado oil but I love rendering my own lard and tallow!!! Yummers!
My grandmother was born 1894 she lived till 5 months short of her 99 birthday she and my mother cooked with bacon grease all the time soooo I’ll take that❤ and pure butter ♥️
I would love to hear more about your keto lifestyle. What made you choose it, how you transitioned to it, how you figure out what you should/shouldn't eat, etc. Thank you for all that you do and teach us.
I have been rendering my own lard for many years and just love it. I don't raise my own meat because I live in the city, but it can be bought at meat processing businesses. I use only the fats that you mentioned and they have been serving me very well.
Good for you. I save my bacon grease all the time. It's great for flavoring things like popping your corn. Or making biscuits. I'm glad someone else sees what is good about the natural ways.
Love the video! Low carb-high fat carnivore diet saved my health. Cured my type 2 diabetes, lowered my blood pressure, eliminated inflammation, and I lost 60 pounds. My cholesterol is normal and triglycerides are low/normal. Industrial seed oils are killing us and need to be banned. We also need product warning labels for foods with high carbs/sugar. I keep all my lard, beef tallow, and bacon grease for cooking. So delicious!
We have been butchering our own hogs for years and recently started butchering our on beef. Most definitely appreciate your sharing facts with your viewers. Side note, my husband would be appalled you throw away the cracklings! I'm with you on that though.
Yeah I heard back in the day,eggs were bad,then butter come eat the fake butter in the tub. I still use butter & egg's.lard, shortening I have used for decades. I never believed about eggs butter
My husband and I eat keto and have really great results. Our A1Cs had come down to normal. My dad has been eating a carnivore diet and is doing very well.
Numbers don’t lie. It is frustrating that they market products as healthy when they are not. Chemicals and modern processes certainly can’t be healthy. I believe your story
You do YOU! Maybe Keto is the best thing ... maybe not... if you are doing well - then that is all that matters. Everyone is built differently so what works for one may not work for another. Live and Love!
I make my own lard and tallow and have done this for the last 10 years or so. However, my process is a little different. I will use the meat grinder as it makes the melting down of the fat significantly quicker. I then have a 3 part filtering process. Which will enable you to have shelf stable lard. I take the melted, fat pour it through a fine sieve into a container. This will remove the bigger unwanted pieces. Then I will line a sieve with cheesecloth pour it from the container into a glass bowl.. This will remove even more of the impurities . I let it set up in the glass bowl. This way I can look at the bottom of the bowl and see if it has any impurities as they will settle on the bottom. If there is some impurities I will pass it through a clean, cheesecloth and save again, and let it set back up again in the bowl. However if there are no impurities in the bottom, I will melt down the big block of lard and put it into some small silicone moles. Allow these to cool down once they have put them in the freezer for a while.. they are frozen and stiffen up. I remove them from the moles, then I put them into some bags and vacuum sealed them. I have blocks of lard similar to a block of butter. This is my preferred way to store it. However, I do pour some into mason jars let it cool and solidify then I vacuum sealed the jar closed once airtight it is shelf stable. You can also put it in the fridge and just spoon it out as you need it. But my favourite is the in the vacuum sealed bags in the freezer just a piece off as I need it and put it back in the freezer. if your lard has all the purities removed and his airtight, it is completely shelf stable. This is how my great grandmother used to do it. From what she told me, it is the impurities that will make your lard go rancid. I’ve only seen lard rancid once, and that’s because my friend she didn’t filter out all of the impurities. It is particles of meat that goes off and turns the rest of the lard rancid. This is my process a little modified from my great grandmother and grandmother‘s process as I make blocks out of mine and vacuum, sealed them and freeze them. They would’ve made blocks with their butter moles, wrapped in butcher paper and refrigerated it or put it into jars and air, sealed it for shelf stable.
@@forrestgump9576 very much like the way my grandmothers used to do it. I don't bother using my pressure canner or the oven however. If I'm doing it in jars I dropped the lids into boiling water for a while place the lid on the jar close down the ring and put it in my chambered vacuum sealer have air tight seal that works great. Chambered vacuum sealers are expensive but so versatile and I've done an awful lot of food preservation with mine. By having a chambered vacuum sealer it is quicker than using a canner and you get the same results.
@@AddictOfLearning it depends on the work you put into creating your Tallow or lard. In order to have it shelf stable and in jars you have to make sure you've removed all impurities otherwise after a period of time it will go rancid. If you do a great job removing all the impurities the longevity of your product will be increased significantly. Now it depends on how much room you have for storage and a quantity you create. You may not have a lot of freezer space or refrigerator space. However if you've created a good pure product you will get six to eight months of longevity on a shelf. A refrigerator will give you up to 12 to 16 months. And if you freeze it you get two to two and a half years. I make large portions put it into moles and make it into blocks then vacuum seal it and freeze it but you have to have the space. I make it in large batches due to the time it takes to make it this way I only have to do it once every couple of years. Hope this answers your question.
You can actually turn on your Roaster right away while you begin cutting up that fat OR whatever it is that you might be putting into the roaster to cook and/or melt down so you're just giving it a head start instead of waiting until the last bit of fat has been cut up to turn the roaster on. Saves some time.
Really enjoyed this video, wishing I had some of those cracklings, I was not aware that the store bought lard was hydrogenated. Love that you educate us too. Thank you ❤️🙏
I watch your video on your blood work after being on Keto for 11 months. I was pleasantly surprised. Sometimes these diets start out good and later it is found to be bad for you. I am diabetic and I have MS. I’m sure Keto would be a great choice for me. Convincing my husband to give up all “the white foods “ won’t be easy. For myself, I love rice and pasta. I have been using stevia and monk fruit for my sugar substitute. I love canning and all food preservation. I purchased almond flour and coconut flour, but not sure how to use it for baking and breads. I am motivated to learn how. Thank you for giving me the inspiration to move forward on this journey.🙏♥️
Look up Indigo Nili UA-cam channel. She has perfected an egg white powder bread and rolls that are delicious and low carb. Also Victoria’s Keto Kitchen has perfected a low carb flour replacement and I made one of her flours and made buttermilk biscuits that were fantastic. Now she has gotten Einkorn flour and added that into her perfected keto flour. Well worth watching.
I am from the Appalachian Mountains and growing up there we ate lard any time seasoning was needed. It was used for everything. So good to hear the truth. Thank you for this!
Great informational video!! For frozen lard I was thinking that you could pour the hot liquid in metal or aluminum molds and once it becomes solid you can remove the lard blocks and wrap them in plastic wrap before putting them in the freezer!! I would love to see a video on using and/or preserving holiday leftovers!!
Excellent info on "lard", I do hope that people will take what you said and research for themselves to know that you're right. Also if you're reading this, look into vitamin d, you will be amazed. Too bad vitamin d didn't come to the front during covid, but then again, anything cheap didn't come to the front during covid.
We have a similar process of rendering lard but we actually put canning lids on and they seal themselves while cooling for a shelf stable product. Curious if you’ve ever tried this… 💁🏻♂️
My blood work came back awesome on Keto as well. I use a lot of healthy oils like olive oil and avocado oil. Organic eggs (my own chickens) grass fed beef and and pork are a staple of my diet with a lot of greens especially from my garden.
When you're on a Keto diet, why are you eating "grass fed" beef? Grain finished beef has more marbling (fat) which Keto requires and is more tender. I'm just curious because we are strongly considering going on the Keto diet.
@@stanleypennock2118 I think the reason that they may be eating all Organic eggs, Grassfed, beef and pork is the fact that most of the commercially produced proteins from the store are fed with GMO products, that contain who knows what. Just a thought.
You have done a wonderful job explaining how animal fat is good for you. We in the US have been eating processed foods for far to long. I have eaten carnivore beef, butter, bacon and eggs for 1 year and now keto for 1 year. My doctor is very pleased that I am eating this way. It has reversed my type 2 diabetes, a1c is 5.3. I feel so much better now. It takes more effort to eat this way but it is so worth it. You should do videos on keto breads with egg white protein powder. I just made my first loaf. I can actually eat a very low carb sandwich now. This makes preparing food easier than ever.
I love that you explained this. I have known for quite some time that fat from an animal is healthy for you because it is what Our Heavenly Father has provided for us. I do have a health concern for you and your family if you are using a plastic cutting board. If you take your fingernail and scrape a clean plastic cutting board that you use, you can look at the inside of your nail to see if any plastic pieces come off. If it does, it means that when you use it for cutting, those small pieces go into your food. I checked with mine and it does do that, so I immediately bought bamboo cutting boards. I hope this helps keep you and your family safe.
You've convinced me! Before seeing this, I thought the lard we could buy in a store was a healthy choice for fat. I had no idea that it was so processed, full of the same trans fats that make us avoid margarine and so many packaged foods. We love bacon, and when we cook it in a pan, we save the rendered fat and use it in cooking. But that just isn't a huge source of lard. Now I'm thinking it could be worth it to get fat from a butcher and render it. I was also a bit surprised about "cracklins". I thought that was the same basic thing as chicharrones, which I've made a few times. I have to wonder what those cracklins you extracted during the rendering process would be like, if fried again to crispness.
Just a suggestion - in the final stage, when you have only the cracklings left, you can add the leftover meat pieces and fry them. The result is delicious added into scrambled eggs and eaten with pickles. That is my breakfast during the winter months. I also make polenta with cheese and cracklings.
Been cooking with lard and butter for 60+ years. I was taught, despite fact the push was towards low fat in the medical field (cause of all those studies we were push) that using animal fats affected the satiation trigger in the brain which tend to make you eat LESS calories. But we were not really able to teach that to our pts in the 70-90s.
Unfortunately there is no way to make an already rancid oil shelf stable as it’s already spoiled due to the high temp processing. They filter it to remove the bad smell and taste and add lots of additional ingredients not always listed. I also have been on a keto diet and render my own fats as well. Since switching to ghee, grass fed butter, fats and cold processed oils, I’ve actually lost lost of weight doing so over the seed and vegetable oils that were making me sick and full of inflammation. Obesity has become rampant in America because of hydrogenated oils and refined sugars such as corn syrup.
There is nothing like home rendered lard!! It's wonderful! I use my crockpot. I usually don't have that much as you did to do at one time. I would love to have a big roaster like yours!! May look into that!! Thank you for all you do!! ❤️ 😊
Thank you so much for bringing awareness to the fact the animal fat is the healthiest to use. Unfortunately processed seed oils is what is promoted as healthy in the media. Of course is very profitable for the producers but it is destroying our health. Eventually people will change their set of mind and see it.
I have to agree with what you taught me today on home rendered lard. I have never rendered lard but I do have some pig fat in my freezer to render later. I was so excited when I saw what your video was about! Thank you for sharing your knowledge with us. God bless you.
I am so happy you made this video. I’ve been telling people about this and they think I’m crazy. I appreciate all your research. I knew some of it but learned some things also.
My grandmothers lived until they were in their late 90"s. They both used fresh lard for all their cooking. They both died from pneumonia in the hospial. No heart problems with either one.
I knew it that dr. berry was onto something good, you just hit the nail on the head when you said what generation caused all the problems we are having with our health today, the big food prossecers and the pharmaceutical company's would never make money on healthy people, the problem is MONEY and greed I started the carnivore lifestyle about a year ago and feel amazing. The energy levels I have in the morning is great, no more taking naps mid-day I go all day and still have plenty of energy I love the channel Thank You for sharing your adventures Life is an adventure, and it's a better experience when we are healthy God Bless and have a great holiday season 🙏
Great video! Many young Americans should learn from you. I was born in 55. We rendered lard in any pots and pens what ever we had, and kept it in a cooler place. Never went rancid.
Lard and tallow are great and not linked to heart disease. The research is showing the old (60s based) research is wrong, now understanding of human metabolism is much greater. Don't let the downers get you down.
@@squidward5110 obesity comes from eating processed food, seed oils and sugars/ carbohydrates. I suggest you look for some of the remarkable weight loss testimonies and channels.
My grandparents always butchered hogs every fall. The whole hog was used for meat and the fat was turned to lard. They all continued to be active and lived well into their 90's. Very happy to hear you and Kevin continue to be healthy and feeling great. Love your videos and hope to meet you one day. 🥰 from Southeast Missouri.
Thank you Sarah, for explaining how bad the homogenization process is for us. I have been allergic to cow milk for 50 years and it turned out to be the homogenization process that was the bad culprit. I can now drink raw, pasteurized milk from our local dairy. I mention this because my hair is thicker and darker sense I've been drinking raw milk at 75 and I'm hoping this helps anyone who reads this.
I don't have pigs or cows or any other animal and never had i just got chickes first time in 62 years. I am sick and barely moving but hopeful. God bless you! Monday will call the meat processing guy and ask if he has any fat for lard. Hugs!
Love this video, as I get ready to render lard here, too. Due to my psoriatic arthritis, I've learned so much about all the points you discuss. Meanwhile, I'm watching my parents and siblings dealing with many health problems and prescriptions while they continue following their low fat, standard American diet.
Grew up on lard in Europe in the 50s. Making lard and using bacon fat in my cooking. You are right store bought lard has additive will never buy it. Love your show.
I believe you are so correct!! But one thing to remember is how hard our ancestors worked!! They did not sit around on cell phones and game stations. They actually WORKED!!
You are absolutely correct ... lard is not a bad ingredient. Think about our ancestors that is all they had for hundreds of years! Your video on your blood work results was very proving to not be bad. All the best to you all. I remember my grandmother rendering down their lard. That was when big pharma got involved in the food chain, all in the plan of the Rockefellers controlling the food market. Wow store bought lard is trash! Thank you for this great educational tutorial! Many thanks. The lard is so clear and pretty. Thank you for sharing your method of making lard. You are wise and thank you for sharing. You speak total truth and all the Best to you all!
I agree with everything she said about lard. My grandma, born in 1892, lived to be 91. She always cooked with lard that she rendered herself. She would store countless jars of fat in the cellar along with her canning and jars of preserves. She never let anything go to waste. I remember her also making her own soap from lard. Thank you for the video.
I have believed this way of eating for many years. People need to go back in time to our greatgrand parents way of living. Your content is as usual so informative. You explain thing so well. In anticipation of your next video. 😊 ❤
Thank you so much for educating people on this topic!!! Me and my husband have been eating keto for about 3 years now, and it’s been downright exhausting trying to defend this way of eating. We were all fed so much incorrect information on this for so many years that it’s hard to convince people, even with evidence! So thank you!!!! You guys are awesome, keep it up!! 💜
Keto has reduced my hgA1c from 6.1 to 5.2 in 3 months plus lowered my blood pressure tremendously along with loosing 44 pounds. I feel the best I have felt in years & plan on eating this way forever!
Thank you for posting this video. My husband and I have been on the Keto diet for a few years now and our labs continue to show improved health. My HDL96 / A1C 5.3…exercise daily and as newly retired 58/59 we are enjoying the best years healthy.
retired rn here. worked for an endocrinologist before retiring and we recommended the keto way of eating because we saw how people's lab work came back so improved. you can get rid of your type 2 diabetes. cardiologist we shared patients with also recommended this diet as he saw heart improvements in his patients. keto diet is a solid recommendation.
lizkeith1356, Bless you and the Dr.'s you worked for, not all Dr.'s are like that! My husband and I have have been on a Keto lifestyle for nearly 4 years. We too have seen great improvements in our health and blood work. However, not one word from our former Dr.'s. Just a " Humm, your numbers here are normal ". Zero intellectual curiosity! Not one question as to what we were doing. I hope in time there will be so many people helped that they can't ignore the numbers.
@@reginawoodside743most docs are against keto due to what they learned in medical school. I went From SAD to Keto about 6 yrs ago my wife is an RN who wasn’t onboard with it but remained supportive and as my health improved she commented that the Keto diet goes against what she learned in medical school but it’s hard to argue with results later on she also adopted the Keto WOE.
@@SeahawkAz
The food pyramid lies .
Carnivore diet can be even more effective
I have been on the carnivore/keto (not diet) but way of life for some time now & it is working well for me. It's a shame we've been lied to for so long by the same medical community you go to to seek help😢. It's all bc big pharma is in bed with big food industry ! I would like to say that I eat all meats Kosher bc of a greater study of the biblical diet. This is just another lie that we've been taught that all foods are for some magical reason now okay to eat. I no longer eat pork or cray fish of any kind even though they taste good, God says not to eat it for a very healthy reason. Love & blessings to you.
Makes me so happy to see others learning just how much we have been lied to by doctors and the medical "experts". Lard, real butter, eggs and beef fat are all healthy for us. 2 years in now eating the carnivore/proper human diet and my blood work is better than it has been in 30 years !
Not only Drs., but major food conglomerates, they spend millions of dollars on smear campaigns against home produced products to get consumers to buy the companies processed goods. Together they have created much of the food related health issues here in America. It looks like a conspiracy to me!
Absence of knowledge is not at all the same thing as lying!! Science and knowledge is always growing and changing. If we continually educate ourselves we will be less prone to seeing everything through ‘us vs them’ lenses. ❤
@@nancycy9039 There is no question Big Food and their Big Government partners were being dishonest AF! Now their Big Tech and Big Media partners are just starting to censor and suppress this information.
6 months on carnivore/PHD for me. All my blood work was better after cutting out carbs.
I have a weight goal at which to transition to ketovore. I miss blueberries. 😢
@@nancycy9039 On the other hand your quest for always growing and changing science and knowledge is precisely the tool that has been used to see
Everything through the us vs them mentality. Absence of knowledge? You saying our grandparents and great grandparents had no clue?
Science, we have all kinds of goof balls claiming they know science running around DC as I write. Has anyone isolated the sars-cov2 thing ma jig? @thehillbillyhermit7681
Born in the early 50's and grew up with lard sandwich with sugar as a treat from Grandmother. Grandparents lived to be 99 years old living on lard, eggs, and meats. Grandpa had a garden which was fantastic. Thank you, God for Grandparents, thank you.
lol, my FIL made it to 96 and he always talked of lard sandwiches as a treat. Born 1923.
Thanks for sharing all this important information on lard 😊
@@dustyflats3832was it just lard & bread??
I helped Grandma & later Mom to render lard, & make pork cracklings.😊 But never heard of lard sandwiches. Sounds greasy & coating roof of mouth. 😮
My family grew up on lard sandwiches with salt on , Used to love them. Time to go back to the old ways.
Went off sugar and carbs and after a year glucose went from 124 to 90. Love that you also are healthier!!!
Sarah is correct in everything she is saying. I'm impressed with the knowledge she is sharing with us. We used to render lard when I was a kid. My Mom was so ahead of the times. She knew what was good for us back in the 60's.
An old neighbor that was a friend and mentor to me as a youngster, ate lard fried foods at every meal of his long life. He died at 91 a few hours after doing his morning milking of his herd of 23 Holstein cows. His wife, who ate the same diet also died at 91 on the day of her husbands funeral, perhaps of a broken heart, I miss eating at their table.❤❤
So sad, Yes, it was a broken heart. My dad went and mom just couldn’t cope. That missing of a loved one is horrible and mom went soon after. I miss them all.
My grandpa ate hog jaws lived to 97. My mom is alive at 104. I eat what I want.blood pressure is 120/60. 200 for other.tri 126. I cook scratch,make my own cake without a box. Canning, dehydration of foods.
My grandfather ate 5 to 7 yard eggs for breakfast fried in homegrown lard and sopped up what was in the pan with homemade biscuits. He was accidentally killed in a hospital at age 96. His doctors said his heart was as good as a 20 year old. He caught a chest infection and they put too much IV fluids in him. He drowned.
As a youngster, I remember mom rendring the lard over an open fire when we butchered our pigs in the fall.she peocessed the leaf fat seperate from the back and belly fat. When the fat rendered, she put it in a lard press and squeezed the last of the fat out. She salted the resulting block of cracklings and allowed us kids to share it. The warm treat makes my mouth water to this day. She immediately put the hot lard in hot canning jars, put on hot lids and rings and covered and covered them with a wool army blanket over night. When they sealed the regular lard went to the celler canning storage shelves and the leaf (baking) lard went n the kitchen pantry. We couldn't freeze it, We didn't have a freezer yet, but never, even years later, got rancid and it sure made amazing pie crusts and apple dumplings!
Wonderful story. Thank you for sharing ❤
That's what I was going to ask - I canned up a ton of lard but it is in my basement on a shelf - I thought I was going to have to use it all for soap because I never put it in the freezer - it's a year old
@@marilynweber7957 It may get a little darker over time, but Mom's lard was still good even 3 or 4 years later. She used the open kettle method to can it so if that worked, regular canning should be even better.
Thank you, for this! I'm going to make tallow tomorrow and I was hoping I could just try to can it this way. So thankful for those who share memories from their grandparents.
My Grandmother lived to 95 after a childhood of eating lard sandwiches and using almost lard exculsivley in the kitchen for cooking. Sugar and processed foods are the real poison! Thank you for the interesting video.
Unfortunately, most family doctors know very little about nutrition, and even less about the new research and studies in nutrition. Also, unfortunately, most people believe their doctors know more about their bodies than they do. That combination continues the downward trend of American health.
Even most nutritionists are clueless as well.
Follow the $ who funds the nutritional guidelines, medical books and med schools ( big food industry who was taken over by the failing big tobacco companies after they were linked to cancer).
Wish rendered lard was more available to purchase. Agree with the high fat diet. My late hubby Dr meantioned his blood work look great after a med he started him on. I told him no he doesn't take that & he eats low carb. He was stunned. In my opinion Dr's still say to keep away from fat to keep people on meds to keep Parma in business.
I also use only real fats and follow a adapted Keto lifestyle. I love it and am extremely healthier. My doctors told me to keep doing what I am doing as it seems to be working. My coronary calcium test came back at 0. At my age that is amazing. I don't eat out, no soda, limit sugar and eat almost everything organic. I love my garden and preserve all that I can. People need to keep in mind that moderation is important in anything.
I also find it’s sooo much easier to eat in moderation when eating good fats because you remain satiated for so much longer and I no longer have those crazy cravings where whatever food was in the fridge wouldn’t leave me alone until I ate it.😂
@@leannekenyoungso true!
My grandma was born in 1895 and always cooked with lard or pure olive oil, she had no cholesterol, no high blood pressure or heart issues, she died peacefully in her sleep at the age of 96
Yes lard and tallow is extremely healthy for you in moderation. I have been eating it my entire life and I’m fine. my great grandmother, used both lard and Tallow she lived to be 103.
I totally agree. My grandmother lived to be 102. She never bought ground beef from the store. She went to a butcher, picked out a round steak and he ground it right then and there.
@@krislange1186 I buy as much from the local farmers as I can. Each year I buy a side of beef and my friend buys the other side. By 36 chickens and two full pigs. Learning to do all the butchery myself. Starting to get the hang of it I even make my own sausages bacon ham and I've even started to do my own cured meats like pangetta prosciutto and kappa Coppa. I also buy honey and eggs from a lady occasionally I'm lucky enough to get some milk that hasn't been messed with and I can make my own delicious butter. Fruits and vegetables are try and get as much of them from the local growers as possible. I'm getting about 50 60% of my groceries now from local growers and farmers. Try to buy as little from the supermarkets as I can now.
Just an FYI for freezing food in glass jars in the freezer, use wide mouth jars to help prevent breakage and I only fill at the hump of the jar too.
Lard is still very essential in Asian cooking and it make food taste so good. And I love the cracklings.
I have been eating bacon, eggs, butter, home rendered lard and tallow in my cooking and baking. Whole berry grains ground as needed for baking or cooking.
My doctor was surprised by my cholesterol down in the normal range. It's been over 30 years since i haven't had high cholesterol.
I have been making it my goal to eat homemade foods. No eating out at fast foods. I feel the best health wise in years😊
When I render down any bear fat we are able to harvest it usually takes about 6 hours total. We use it for everything from cooking to salves for cuts or dry skin. It really is a wonderful use of the animal. Thanks for sharing.
Kudos for your "soapbox" talk on lard and keto! I've been doing keto since July 2022, have lost 145 pounds and my A1C is down to 4.7 from my high of 10.9. I feel great and I tell anyone who wants to listen about keto and the dangers of sugars and processed foods. I've taken half my yard and I've built my own raised garden and grow my keto diet veggies as much as possible. Love watching your informative videos. ❤
Bravo! Ur testimony is very encouraging. I want to do Keto. I’ve had 7 kids & this is very new, but I need something like this in my life. I am concerned about pig products since Jesus would not have consumed them. I eat pork, but now I’m rethinking things…..like wanting to live Keto. If you have any insights to share, I’d appreciate it.
I`m growing as much as possible here in rural Louisiana. My mustard greens are 3 to 6 feet in diameter and I grow various things indoors with pots and hydro gardening methods.
Thank you Sarah
I am 63 and continue to harvest my own lard. Both my grandmothers processed there own and both were borne early 1900's.
I have been doing for several years as well and lowered my AC1 and lost 64 lbs.
That is wonderful!
Hi, one trick to use when you render the fat. Next time is to add some lard that you already have and let it melt about 1/4 of an inch to cover the bottom of the roaster and then add the fat on top of that at 350 degrees but don't let it get hot .That way, you don't have to start slow temperature and later increase the temperature...it'll melt faster...❤😊
I started keto 5 years ago.
I lost 50 pounds in the first year and have maintained that weight. BP and cholesterol are all good.
Keep an eye on kindey function. My wife is a retired RN and worked in dialysis most of her career. She's keeping a close eye on all my numbers.
It's hard for people to ignore all the diet advice they've heard over the decades.
Im 62 now and i doubt I'll ever abandon Keto.
Yes, it's hard for people to ignore all of the diet advice they've heard over the years, especially since the doctors keep repeating it and freak out over cholesterol numbers. As long as the triglycerides are low and the HDL is high so there is a 2:1 ratio or less (0.5:1 is great!) the dreaded "bad" LDL cholesterol isn't a problem. The real problem cholesterol is when the LDL is oxidized and becomes small and dense and loses the receptor. Without the receptor, the liver can't take in the LDL and recycle or eliminate it as needed. The body still has to deal with it so it ends up in the arteries as soft plaque. LDL oxidizes when diets are high in seed oils, hydrogenated oils, and sugar (especially when they are combined as in processed baked goods). People don't know that cholesterol is vital to health and needed in every cell membrane. In fact, your body makes about 75% of the cholesterol in it at any one time so don't be afraid of cholesterol in general, just the small, dense LDL.
I've flat out told my doctor that I am NOT taking a statin, those things cause problems including dementia, diabetes, and a worsening of the small, dense LDL. They also deplete CoQ10 so if you are going to take them, for heaven's sake supplement with CoQ10!
Good advice regarding keep an eye on kidney function. My sister did keto and kept ending up in ER with kidney stones. A doctor was finally advised that she did keto and he told her that she was someone who could not handle keto and to stop it. She has been off keto for around two years and has not had any kidney stones. I believe some people cannot handle the same things others can and that is why keto did not work for my sister.
Yep, I have stage four kidney disease and diabetes and my doctor freaked out about me trying keto. WAY too much protein apparently. Wish I knew about keto years ago before my kidneys got so bad.
@@valeriestevens5250thank you for doing your homework! Totally agree. We need cholesterol, our brains are made of it. Yes, statins are not a joy from what I’ve seen in family members. Their legs hurt, ect. And yes, take COQ10 as statins rob it.
@@ladycobra3Thank You for your comment and it should be pinned! I mentioned the same about kidney stones on last video with all the wonderful numbers. The keto is not for everyone. Moderation. Cut out simple carbs-especially corn syrup.
It wasn't just oils that doomed us. Flour is another. When flour mills became a huge thing, they processed all of the nutrients out of the flour. In less than 50 years people were literally getting sick from the lack of nutrition. To this day all processed and packaged flours say "enriched" on the labels. The manufacturers had to add the vitamins and minerals back into the flour after processing the wheat. Love your channel and your teachings. I learn so much from you and Kevin. 😊❤
Amen, also they started spraying all grains with round-up for a quick easy harvest of the grains. Time, money, and shelf life is what they gained and we lost our health! Only one grain remains a good choice and that is Einkorn wheat.
that's because they remove the bran from the grains! Flour with the bran removed is (again) more shelf stable, as it has the oils removed, which are part of the bran. Also, much of the nutrients in grain are in the oils & bran, so when they remove that, they have to replace it with "chemical" vitamins and enrich it so that there is any nutritional value at all (not that there's much nutrition in store bought bread)
The flour used also is made of wheat sprayed with Glyphosate. If you think you are getting whole wheat bread in the store think again.
@@53sheri you are correct! Short of organic wheat berries that you grind yourself.....
You are very correct and some of those vitamins are derived from petroleum
My sweet mother-in-law was a FABULOUS cook. She cooked so many meats in fatback and her specialty was a big pot of meatballs in sauce with pork bones. The flavor of her sauce was unmatched. Sadly, my father-in-law, now in his seventies developed some cholesterol issues and the doctor insisted Grandpa cut out all fats. Grandma didn't believe it but went along with doctors' orders. It totally took the JOY out of her cooking and the enjoyment out of many wonderful meals celebrated together. Sadly, Gramps died only a few years later. Thank you, Sarah, for your wonderful explanation of how processed foods really came about. Sugar is one molecule away from cocaine. It's a well-known fact and yet we as Americans consume it like it's going out of style. Thank you for sharing your success with your Keto lifestyle. I'm definitely a believer.
I've been slowly making changes to get our family's diet more raw and pure. I had a massive heart attack last year and everyone thinks I'm nuts rendering my own fats instead of using the bottled stuff from the stores. They're super worried I'm going to serve nasty illnesses or botulism. I love how you explained why hydrogenation is bad for you. I feel more energy and have lost 40 pounds without the dieting drugs my cardiologist wanted me on. Thank you, God Bless! ❤
The spike in cardiovascular disease in the 1950's coincided perfectly with the introduction of industrially processed seed oils (canola, corn, soybean, sunflower, etc.) about a decade earlier. A heart disease epidemic was the result. The big food manufacturers needed to keep selling their seed oils, so the establishment blamed saturated animal fat like lard, tallow, and so on. As a result, millions of people died from heart disease over the next five decades from switching out their natural saturated fats for processed, oxidized, and rancid but "healthy" polyunsaturated seed oils. The biggest and most devastating scam food manufacturers and junk science ever perpetuated on the American public has been that saturated animal fats are bad for humans. The smear campaign was so effective it's astonishing how many people still believe it today in spite of so much scientific evidence to the contrary. That speaks to how powerful the FEAR was in the campaign against saturated animal fat.
Dr Atkins, may he rest peace, lived the lifestyle and shared it with world. Some embraced it, while other people representing "Big Food' ridiculed him. They even tried to blame his death on his diet. He died when he fell on an icy sidewalk in Manhattan and busted his head.
Yep! They like to lie about everything!
I love this comment! Yes! So much disinformation by Big Food and Pharma. Dr. Atkins was amazing!
Maybe he was light headed. Sorry couldn’t help it😊
Sarah one tip about putting jars in the freezer no matter what is inside the jars make sure the jars are straight up and down and no shoulders. The jars that have shoulders are not freezer safe and will crack when they are put in the freezer. I totally agree with every thing you said about home rendered lard vs anything in the supermarket. I whole heartedly agree with you about processed foods being our downfall and we need to go back to the days of our ancestors and copy what they used to do! One other thing that “good” fats do, they keep us satiated and filling full much longer then if we didn’t consume it. I believe you and Kevin are fantastic spokespersons for the keto lifestyle and I’ve been doing it for approx. 3 years and have been improving my body in amazing ways! Thank you for sharing this information and not letting the nay sayers stop you from doing what you know is right!! God bless your entire family!🥰❤️🙏🏻🍁🇨🇦
The one thing everyone has to remember that our ancestors meaning my grand parents and great grand parents only lived to be in their 50’s or 60’s. My grand parents died at 52-62 and 56-72. I’m 74 now and my mom lived to be 90 and my dad 85. Each generation is living longer. With all the processed foods and man made foods young people are dying younger.
Barbara Anderson….I agree that people are living longer now (my grandparents were 96 and 94 at death and my mom was 88) but the advent of antibiotics must be credited. Antibiotics didn’t really get going til mid-to-late 30’s and Penicillin was discovered in 1942. These medications changed everything.
What’s the quality of life living into and beyond your 90’s?
@@MrandMrsBurns you’d have to ask someone that is living and thriving in their 90’s I had two great grandparents that lived to 92 and 91 and were generally in good health. They seemed to enjoy their children, grandchildren and great grandchildren and great great grandchildren very much and we always enjoyed listening to their stories of when they were young.
I have many mason jars with lard in the freezer and have never had a problem with the glass cracking. BUT, I do not fill them completely full, I leave at least 2 inches from the top for expansion. I wrap each jar in some sort of cloth so they don't accidentally hit each other and crack. Also, I let them slowly thaw in the fridge.
I just made my holiday lard pie crust as always, everyone raves about it! The taste says it all! Thanks for the info about shelf stable lard - I have been suspicious of it but thought it was ok. Now I will only get it from the refrigerated section! Never cared much for soda, but love beef, pork, chicken all the meats - my bloodwork amazed my doctor. I am 73.
I do this with excess fat trimmings on pasture raised stewing hens, aka 2 year old layers, before cooking them. It makes the most delicious golden schmaltz. The "cracklins" are the treat left all the work, lol. If you've never had chicken cracklins, you are missing out! I use the fat to put on steaks before grilling or frying unbreaded chicken or sauté.
I feel that peoples health has changed drastically since all of the processed and convenient foods came about and heavily consumed. I have read the label of the lard in the store and found that it had additives and was hydrolyzed also. I enjoyed the history lesson and information about home rendered lard. Now it makes sense as to why so many people are vitamin D deficient. Thank you. Blessings
Yes, additives are horrendous anymore. Vitamin D3 plays a huge role in our health. Hydrogenated is no good. I think with the two income households and the rushed life people gravitate to the quick processed foods.
Enjoy your lard, it’s great for your heart! More power to you and yours!!
You are my soul mate :)) I also render chicken skins... the flavor is even better than pig fat and just gives cooking a fantastic taste. A tip for the fat not to stick to the bottom (that will also save you rendering time) is adding salt to whatever fat you render because it pulls out the already naturally existing water from the fat instead of adding water. For the amount you have rendered, I would add about 4 -5 tbsp, and the answer to your question is no, you won't feel it in the end product, but the cracklings are going to be yummier :) Love you guys, keep being awesome.
@carbsmartdiabetics how do you render chicken skin?
Thank you for demystifying this whole process. Both you and Kevin break things down into manageable chunks, which helps us realize how possible so many of these things are.
Well, I’ve been watching other channels about rendering lard and tallow and you’ve finally convinced me that it is totally healthy. I’m getting illnesses and issues with my health the last few years (I’m 72). I have been making my own Ghee for over a year now and am ready to go to the next level of using these healthy fats. Thanks so much.
A+ for you! Love how you do all your homework and then go through the awesome explanation of the whys ! Awesome explanation. Thank you so much Sarah! ❤ God Bless you and yours! I have heard more and more from Medical to only shop the Exterior of the store. You look at it all the processed food that are bad for ppl are the interior part. Veggies, meats , dairy , eggs are on the outer end.
“Off my soapbox now” Lol😂 you’re too cute Sarah 😊 Great video, full of important information And processing tips. You and Kevin have learned So much in your homesteading lifestyle journey, but more importantly you’ve shared and taught critical lifestyle facts. Thank you both and may God Bless you for being His messenger’s of life to so many. Much Love ❤️ and Stay Healthy and Happy. 🥰
I recently rendered over 40 pounds of lard from my butcher. I paid 25.00, and it has been quite a process! I’ve shared a lot of it with family and friends, and Sarah, this video was a wonderful explanation to share along with the lard! Thank you so much!
A big "THANK YOU" for saying what I have been saying for several years now! People thought I was crazy.... (pig fat, really) yes! Really.... it is healthier for you.
So proud of you two for going keto. For sure healthier. I have been Carnivore almost 3 years. Tried Keto first and got better. But with a lot of research realized folks with autoimmune issues could get a big difference with carnivore. Definitely not for everyone but when you are really sick, your health wins out over anything. Lots of people want to fuss at me about this choice, but like you, I have bloodwork labs to prove how much healthier I am. I wish I could share the successes I have with lots of people as it’s really life altering, but I’m not willing to argue. Everyone has to do what’s best for themselves and leave it at that. Enjoy watching you two and I’m always up for learning as y’all are great teachers. Keep up the good work.
Very informative Sarah! We totally agree with you and OUR blood work shows the same! God Bless!
Thanks for being so open about your healthy lifestyle! So many people need to know. Grind up those cracklins and use them as "keto breading" for your meat! Some of us pay good money for pork panko
Excellent education on lard. Thank you !!
Thanks for making this video. And yea I absolutely agree with other you on all the benefits. I have been trying to incorporate it in most of my kids foods. Sometimes I have to sun with avocado oil but I love rendering my own lard and tallow!!! Yummers!
My grandmother was born 1894 she lived till 5 months short of her 99 birthday she and my mother cooked with bacon grease all the time soooo I’ll take that❤ and pure butter ♥️
Been thinking about going keto, seeing what you’re blood work numbers look like is a plus for going keto
I would love to hear more about your keto lifestyle. What made you choose it, how you transitioned to it, how you figure out what you should/shouldn't eat, etc. Thank you for all that you do and teach us.
➡️ Check out their video, titled...
"Blood work is back / What has keto done to us!" ⬅️ 👌 Great video! 🤗
I have been rendering my own lard for many years and just love it. I don't raise my own meat because I live in the city, but it can be bought at meat processing businesses. I use only the fats that you mentioned and they have been serving me very well.
Good for you. I save my bacon grease all the time. It's great for flavoring things like popping your corn. Or making biscuits. I'm glad someone else sees what is good about the natural ways.
Love the video! Low carb-high fat carnivore diet saved my health. Cured my type 2 diabetes, lowered my blood pressure, eliminated inflammation, and I lost 60 pounds. My cholesterol is normal and triglycerides are low/normal. Industrial seed oils are killing us and need to be banned. We also need product warning labels for foods with high carbs/sugar. I keep all my lard, beef tallow, and bacon grease for cooking. So delicious!
I agree with you Sarah. Keep telling the truth about food and health. 😊
Crisco from what I have heard was a fuel oil for lamps. Then we learned electricity so didnt need it no more so they remarketed to food oil.
We have been butchering our own hogs for years and recently started butchering our on beef. Most definitely appreciate your sharing facts with your viewers. Side note, my husband would be appalled you throw away the cracklings! I'm with you on that though.
Yeah I heard back in the day,eggs were bad,then butter come eat the fake butter in the tub. I still use butter & egg's.lard, shortening I have used for decades. I never believed about eggs butter
My husband and I eat keto and have really great results. Our A1Cs had come down to normal. My dad has been eating a carnivore diet and is doing very well.
Love this!!! Lard and Tallow are such great things to use
Numbers don’t lie. It is frustrating that they market products as healthy when they are not. Chemicals and modern processes certainly can’t be healthy. I believe your story
You do YOU! Maybe Keto is the best thing ... maybe not... if you are doing well - then that is all that matters. Everyone is built differently so what works for one may not work for another. Live and Love!
I make my own lard and tallow and have done this for the last 10 years or so. However, my process is a little different. I will use the meat grinder as it makes the melting down of the fat significantly quicker. I then have a 3 part filtering process. Which will enable you to have shelf stable lard. I take the melted, fat pour it through a fine sieve into a container. This will remove the bigger unwanted pieces. Then I will line a sieve with cheesecloth pour it from the container into a glass bowl.. This will remove even more of the impurities . I let it set up in the glass bowl. This way I can look at the bottom of the bowl and see if it has any impurities as they will settle on the bottom. If there is some impurities I will pass it through a clean, cheesecloth and save again, and let it set back up again in the bowl. However if there are no impurities in the bottom, I will melt down the big block of lard and put it into some small silicone moles. Allow these to cool down once they have put them in the freezer for a while.. they are frozen and stiffen up. I remove them from the moles, then I put them into some bags and vacuum sealed them. I have blocks of lard similar to a block of butter. This is my preferred way to store it. However, I do pour some into mason jars let it cool and solidify then I vacuum sealed the jar closed once airtight it is shelf stable. You can also put it in the fridge and just spoon it out as you need it. But my favourite is the in the vacuum sealed bags in the freezer just a piece off as I need it and put it back in the freezer. if your lard has all the purities removed and his airtight, it is completely shelf stable. This is how my great grandmother used to do it. From what she told me, it is the impurities that will make your lard go rancid. I’ve only seen lard rancid once, and that’s because my friend she didn’t filter out all of the impurities. It is particles of meat that goes off and turns the rest of the lard rancid. This is my process a little modified from my great grandmother and grandmother‘s process as I make blocks out of mine and vacuum, sealed them and freeze them. They would’ve made blocks with their butter moles, wrapped in butcher paper and refrigerated it or put it into jars and air, sealed it for shelf stable.
@@forrestgump9576 very much like the way my grandmothers used to do it. I don't bother using my pressure canner or the oven however. If I'm doing it in jars I dropped the lids into boiling water for a while place the lid on the jar close down the ring and put it in my chambered vacuum sealer have air tight seal that works great. Chambered vacuum sealers are expensive but so versatile and I've done an awful lot of food preservation with mine. By having a chambered vacuum sealer it is quicker than using a canner and you get the same results.
@@forrestgump9576 and that's why I filter mine so many times.
Thank you everyone in this comment thread for your information.
Does canning help or does it have to be frozen to have a long shelf life.
@@AddictOfLearning it depends on the work you put into creating your Tallow or lard. In order to have it shelf stable and in jars you have to make sure you've removed all impurities otherwise after a period of time it will go rancid. If you do a great job removing all the impurities the longevity of your product will be increased significantly. Now it depends on how much room you have for storage and a quantity you create. You may not have a lot of freezer space or refrigerator space. However if you've created a good pure product you will get six to eight months of longevity on a shelf. A refrigerator will give you up to 12 to 16 months. And if you freeze it you get two to two and a half years. I make large portions put it into moles and make it into blocks then vacuum seal it and freeze it but you have to have the space. I make it in large batches due to the time it takes to make it this way I only have to do it once every couple of years. Hope this answers your question.
You can actually turn on your Roaster right away while you begin cutting up that fat OR whatever it is that you might be putting into the roaster to cook and/or melt down so you're just giving it a head start instead of waiting until the last bit of fat has been cut up to turn the roaster on. Saves some time.
Really enjoyed this video, wishing I had some of those cracklings, I was not aware that the store bought lard was hydrogenated. Love that you educate us too. Thank you ❤️🙏
I use natural butter and lard for eating and cooking.
I watch your video on your blood work after being on Keto for 11 months. I was pleasantly surprised. Sometimes these diets start out good and later it is found to be bad for you. I am diabetic and I have MS. I’m sure Keto would be a great choice for me. Convincing my husband to give up all “the white foods “ won’t be easy. For myself, I love rice and pasta. I have been using stevia and monk fruit for my sugar substitute. I love canning and all food preservation. I purchased almond flour and coconut flour, but not sure how to use it for baking and breads. I am motivated to learn how. Thank you for giving me the inspiration to move forward on this journey.🙏♥️
There are charts on the different keto sites that give you substitution amounts for the several keto flours.
@@thistlemoon1 Thank you!😃
Look up Indigo Nili UA-cam channel. She has perfected an egg white powder bread and rolls that are delicious and low carb. Also Victoria’s Keto Kitchen has perfected a low carb flour replacement and I made one of her flours and made buttermilk biscuits that were fantastic. Now she has gotten Einkorn flour and added that into her perfected keto flour. Well worth watching.
I am from the Appalachian Mountains and growing up there we ate lard any time seasoning was needed. It was used for everything. So good to hear the truth. Thank you for this!
Great informational video!! For frozen lard I was thinking that you could pour the hot liquid in metal or aluminum molds and once it becomes solid you can remove the lard blocks and wrap them in plastic wrap before putting them in the freezer!! I would love to see a video on using and/or preserving holiday leftovers!!
Excellent info on "lard", I do hope that people will take what you said and research for themselves to know that you're right. Also if you're reading this, look into vitamin d, you will be amazed. Too bad vitamin d didn't come to the front during covid, but then again, anything cheap didn't come to the front during covid.
We have a similar process of rendering lard but we actually put canning lids on and they seal themselves while cooling for a shelf stable product. Curious if you’ve ever tried this… 💁🏻♂️
I have done it this way as well. 💙
My blood work came back awesome on Keto as well. I use a lot of healthy oils like olive oil and avocado oil. Organic eggs (my own chickens) grass fed beef and and pork are a staple of my diet with a lot of greens especially from my garden.
When you're on a Keto diet, why are you eating "grass fed" beef? Grain finished beef has more marbling (fat) which Keto requires and is more tender. I'm just curious because we are strongly considering going on the Keto diet.
@@stanleypennock2118 I think the reason that they may be eating all Organic eggs, Grassfed, beef and pork is the fact that most of the commercially produced proteins from the store are fed with GMO products, that contain who knows what. Just a thought.
Without the greens the keto diet is unbalanced
You have done a wonderful job explaining how animal fat is good for you. We in the US have been eating processed foods for far to long. I have eaten carnivore beef, butter, bacon and eggs for 1 year and now keto for 1 year. My doctor is very pleased that I am eating this way. It has reversed my type 2 diabetes, a1c is 5.3. I feel so much better now. It takes more effort to eat this way but it is so worth it. You should do videos on keto breads with egg white protein powder. I just made my first loaf. I can actually eat a very low carb sandwich now. This makes preparing food easier than ever.
I love that you explained this. I have known for quite some time that fat from an animal is healthy for you because it is what Our Heavenly Father has provided for us. I do have a health concern for you and your family if you are using a plastic cutting board. If you take your fingernail and scrape a clean plastic cutting board that you use, you can look at the inside of your nail to see if any plastic pieces come off. If it does, it means that when you use it for cutting, those small pieces go into your food. I checked with mine and it does do that, so I immediately bought bamboo cutting boards. I hope this helps keep you and your family safe.
Good for you Sarah. I have been thinking the same thing. Thank you so much for all your wisdom
You've convinced me! Before seeing this, I thought the lard we could buy in a store was a healthy choice for fat. I had no idea that it was so processed, full of the same trans fats that make us avoid margarine and so many packaged foods. We love bacon, and when we cook it in a pan, we save the rendered fat and use it in cooking. But that just isn't a huge source of lard. Now I'm thinking it could be worth it to get fat from a butcher and render it. I was also a bit surprised about "cracklins". I thought that was the same basic thing as chicharrones, which I've made a few times. I have to wonder what those cracklins you extracted during the rendering process would be like, if fried again to crispness.
Appreciate your knowledge and motivation to do all these projects. Thanks for sharing it with us!
Just a suggestion - in the final stage, when you have only the cracklings left, you can add the leftover meat pieces and fry them. The result is delicious added into scrambled eggs and eaten with pickles. That is my breakfast during the winter months. I also make polenta with cheese and cracklings.
You're right, been cooking with lard for the past 3 years, I love it 👍💖
Been cooking with lard and butter for 60+ years. I was taught, despite fact the push was towards low fat in the medical field (cause of all those studies we were push) that using animal fats affected the satiation trigger in the brain which tend to make you eat LESS calories. But we were not really able to teach that to our pts in the 70-90s.
Unfortunately there is no way to make an already rancid oil shelf stable as it’s already spoiled due to the high temp processing. They filter it to remove the bad smell and taste and add lots of additional ingredients not always listed.
I also have been on a keto diet and render my own fats as well. Since switching to ghee, grass fed butter, fats and cold processed oils, I’ve actually lost lost of weight doing so over the seed and vegetable oils that were making me sick and full of inflammation.
Obesity has become rampant in America because of hydrogenated oils and refined sugars such as corn syrup.
There is nothing like home rendered lard!! It's wonderful! I use my crockpot. I usually don't have that much as you did to do at one time. I would love to have a big roaster like yours!! May look into that!! Thank you for all you do!! ❤️ 😊
Roasters often show up at Goodwill during January when people declutter unused kitchen equipment.
Thank you so much for bringing awareness to the fact the animal fat is the healthiest to use. Unfortunately processed seed oils is what is promoted as healthy in the media. Of course is very profitable for the producers but it is destroying our health. Eventually people will change their set of mind and see it.
I have to agree with what you taught me today on home rendered lard. I have never rendered lard but I do have some pig fat in my freezer to render later. I was so excited when I saw what your video was about! Thank you for sharing your knowledge with us. God bless you.
We LOVE lard, tallow, and butter.
I am so happy you made this video. I’ve been telling people about this and they think I’m crazy. I appreciate all your research. I knew some of it but learned some things also.
My grandmothers lived until they were in their late 90"s. They both used fresh lard for all their cooking. They both died from pneumonia in the hospial. No heart problems with either one.
Thanks, Sarah. I'm not a fan of pork, in general, so lard doesn't work for me. But, that's OK too 😀That's why we have options.
Thank you for sharing this important information.
I knew it that dr. berry was onto something good, you just hit the nail on the head when you said what generation caused all the problems we are having with our health today, the big food prossecers and the pharmaceutical company's would never make money on healthy people, the problem is MONEY and greed
I started the carnivore lifestyle about a year ago and feel amazing. The energy levels I have in the morning is great, no more taking naps mid-day I go all day and still have plenty of energy
I love the channel
Thank You for sharing your adventures
Life is an adventure, and it's a better experience when we are healthy
God Bless and have a great holiday season 🙏
Great video! Many young Americans should learn from you. I was born in 55. We rendered lard in any pots and pens what ever we had, and kept it in a cooler place. Never went rancid.
Lard and tallow are great and not linked to heart disease. The research is showing the old (60s based) research is wrong, now understanding of human metabolism is much greater. Don't let the downers get you down.
@@squidward5110wrong absolutely wrong the old studies did not take in the fact that people were still eating carbs and sugar.
@@squidward5110 obesity comes from eating processed food, seed oils and sugars/ carbohydrates. I suggest you look for some of the remarkable weight loss testimonies and channels.
@@squidward5110 not if that fat helps you lose weight a 100lbs.
My grandparents always butchered hogs every fall. The whole hog was used for meat and the fat was turned to lard. They all continued to be active and lived well into their 90's. Very happy to hear you and Kevin continue to be healthy and feeling great. Love your videos and hope to meet you one day. 🥰 from Southeast Missouri.
Thank you Sarah, for explaining how bad the homogenization process is for us. I have been allergic to cow milk for 50 years and it turned out to be the homogenization process that was the bad culprit. I can now drink raw, pasteurized milk from our local dairy. I mention this because my hair is thicker and darker sense I've been drinking raw milk at 75 and I'm hoping this helps anyone who reads this.
I don't have pigs or cows or any other animal and never had i just got chickes first time in 62 years. I am sick and barely moving but hopeful. God bless you! Monday will call the meat processing guy and ask if he has any fat for lard. Hugs!
Go for it! Don't give up!
Love this video, as I get ready to render lard here, too. Due to my psoriatic arthritis, I've learned so much about all the points you discuss. Meanwhile, I'm watching my parents and siblings dealing with many health problems and prescriptions while they continue following their low fat, standard American diet.
Grew up on lard in Europe in the 50s. Making lard and using bacon fat in my cooking.
You are right store bought lard has additive will never buy it. Love your show.
Great to hear this. Thank you for the video.
I believe you are so correct!! But one thing to remember is how hard our ancestors worked!! They did not sit around on cell phones and game stations. They actually WORKED!!
You are absolutely correct ... lard is not a bad ingredient. Think about our ancestors that is all they had for hundreds of years! Your video on your blood work results was very proving to not be bad. All the best to you all. I remember my grandmother rendering down their lard. That was when big pharma got involved in the food chain, all in the plan of the Rockefellers controlling the food market. Wow store bought lard is trash! Thank you for this great educational tutorial! Many thanks. The lard is so clear and pretty. Thank you for sharing your method of making lard. You are wise and thank you for sharing. You speak total truth and all the Best to you all!
The Rockefellers also trashed the medical system purposely when they got involved. And that's coming straight from some doctor friends.
Fear mongering and conspiracy theories.
You completely, 100% , hit the nail in the head. You are right 😊
I agree with everything she said about lard. My grandma, born in 1892, lived to be 91. She always cooked with lard that she rendered herself. She would store countless jars of fat in the cellar along with her canning and jars of preserves. She never let anything go to waste. I remember her also making her own soap from lard.
Thank you for the video.
I have believed this way of eating for many years. People need to go back in time to our greatgrand parents way of living. Your content is as usual so informative. You explain thing so well. In anticipation of your next video. 😊 ❤
Thank you so much for educating people on this topic!!! Me and my husband have been eating keto for about 3 years now, and it’s been downright exhausting trying to defend this way of eating. We were all fed so much incorrect information on this for so many years that it’s hard to convince people, even with evidence! So thank you!!!! You guys are awesome, keep it up!! 💜
Sounds like the diet is stressing you out and stress is a killer.
Keto has reduced my hgA1c from 6.1 to 5.2 in 3 months plus lowered my blood pressure tremendously along with loosing 44 pounds. I feel the best I have felt in years & plan on eating this way forever!
Thank you❤ love your helpful videos! God bless you two.
Thank you for posting this video. My husband and I have been on the Keto diet for a few years now and our labs continue to show improved health. My HDL96 / A1C 5.3…exercise daily and as newly retired 58/59 we are enjoying the best years healthy.