Quote Originally Posted by Charliee View Post
Recently I was hospitalized with a blood clot in my leg. The end result is that I am on coumadin for a long period of time.
That puts me in the position of having to avoid vitamin K as it counteracts the coumadin. Besides dark green leafy vegetables, there are several oils high in vitamin K. They are soybean, canola, and olive. This makes me want to try lard for frying. I am beginning to think that lard might not be nearly as bad for you as everyone thinks it is. After all look at eggs, twenty years ago it was thought that eating eggs were very bad for you. Now they are supposed to be very good for you. I seem to think the same argument might be applied to lard.
My grandparents and great aunts and uncles lived off the land. Ate salt cured pork and lard year round. Had milking cows for their milk and butter. All lived into their 90's. One aunt over 100.
I have questions about our modern foods and diets. Slaughter day was special in that it brought family together. Everything was kept except maybe the hair and toenails...lol.

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