A lot of baking used to use lard which often had 500 IU of vitamin D per teaspoon
Pies, cookies, pastry, short bread, biskets, shepards pie, etc.
9 inch pie 1 cup shortening, 1 cup = 48 teaspoons
500 IU of vitamin D per teaspoon of "free range lard"
24,000 IU per entire 9" pie. 8 slices per pie, so 3,000 IU per slice
Note: can really be any type of pie (pumpkin, etc), the important ingredient is the free range lard
Now pigs are indoors
|Comparative properties of common |
cooking fats (per 100g)
|Total fat||Saturated fat||Monounsaturated fat||Polyunsaturated fat|
|Sunflower oil||100g||11g||20g||69g||225 °C|
|Soybean oil||100g||16g||23g||58g||257 °C|
|Canola oil||100g||7g||63g||28g||205 °C|
|Olive oil||100g||14g||73g||11g||190 °C|
|Corn oil||100g||15g||30g||55g||230 °C|
|Peanut oil||100g||17g||46g||32g||225 °C|
|Rice bran oil||100g||25g||38g||37g||213 °C|
|Vegetableshortening (hydrogenated)||71g||23g||8g||37g||165 °C|
Note: Lard is high in monosaturated fat - the very type which provides the highest response to a dose of vitamin D.
Increasing the ratio of mono to poly fats increased Vitamin D levels by 6 ng – RCT Aug 2011 which has the following
WikiPedia Good (more vitamin D into bloodstream)= much more BLUE than Green
- Lard SLATE, June 2009
Crisco was introduced in 1911 as a substitute for the poor man's fat
Lard from the supermarket can still be pretty scary; most of it has been hydrogenated to make it last longer
lard is still anathema to vegetarians and halal observers (from pigs)
- Fat: An Appreciation of a Misunderstood Ingredient, with Recipes 2008 Amazon
For all of history, minus the last thirty years, fat has been at the center of human diets and cultures. When scientists theorized a link between saturated fat and heart disease, industry, media, and government joined forces to label fat a greasy killer, best avoided. But according to Jennifer McLagan, not only is our fat phobia overwrought, it also hasn’t benefited us in any way. Instead it has driven us into the arms of trans fats and refined carbohydrates, and fostered punitive, dreary attitudes toward food–that wellspring of life and pleasure.
- Why did we ever switch from lard to shortening? Joe Pastry, Jan 2012
Flash back about 125 years in America and you’d find a nation of cooks who, just like today, wanted/needed fats for various purposes: baking, cooking, frying, spreading on toast, that sort of thing.
- The Rise and Fall of Crisco 2001
In those days, different fats were favored in different regions of the country according to price and local availability.
In the wealthier north and northeast, where dairying was common, people used a lot of butter.
In southern states, which were far poorer, people used a lot of lard.
- Roe (fish eggs) have 8,500 IU vitamin D per teaspoon
The Eskimos consumed roe from salmon and other fish in large quantities, often daily. During the warm season, salmon roe was dried in the sun to preserve it for use throughout the year, especially for pregnant women.
- All About Fish Eggs
Roe is high on Omega-3 and B-12
Roe also has a substantial amount of selenium, Magnesium, and iron