Processing Methods Affect Vitamin A Activity in Lard

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Rejuvenate Podcast with Grant Genereux

General HealthContent

Quotes From Source

“Lard contains what they call vitamin A activity...”

Story of claim

Discusses how high temperature processing of lard may increase Vitamin A activity, questioning its nutritional value.

  • Goal: To question the vitamin A activity in lard due to processing methods.
  • Proof: Genereux suggests oxidation in processing increases Vitamin A activity.
  • Nuances:
    • Vitamin A factor in lard
    • Oxidation process in heating pork fat
  • Impact on Life: May lead to more careful selection of cooking oils and fats.

Investments

  • Price: Minimal, related to dietary choices
  • Time: Consideration of cooking methods
  • Effort: Requires knowledge of food processing effects

Risks

Potential nutritional deficiencies if fats are overly restricted.

Get Started 🚀

  • Evaluate cooking oils for Vitamin A content
  • Consider alternative fats like olive or coconut oil
  • Research the impact of processing on nutrient content

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Reference Video