Cook with lard!

As you know I’m a big fan of using butter and lard because I would rather use an unprocessed fat than something which has chemicals, colourings and flavourings added such as margarine or spread. I also use olive oil. So I was fascinated to read this article about how heating some oils can be harmful.
Scientists found that heating up vegetable oils led to the release of high concentrations of chemicals called aldehydes, which have been linked to illnesses including cancer, heart disease and dementia.
Martin Grootveld, a professor of bioanalytical chemistry and chemical pathology, said that his research showed “a typical meal of fish and chips”, fried in vegetable oil, contained as much as 100 to 200 times more toxic aldehydes than the safe daily limit set by the World Health Organisation.
In contrast, heating up butter, olive oil and lard in tests produced much lower levels of aldehydes. Coconut oil produced the lowest levels of the harmful chemicals.