A commenter on my recent Lard post highlighted a post by Dr. Mary Dan Eades, and that reminded me of a section in Taubes’ Good Calories Bad Calories. Let’s take a look at both. First to Eades. Now let’s compare lard to that darling of the disciples of the Mediterranean diet: olive oil. Olive oil contains 71% oleic acid, that heart-healthy, monounsaturated fat that we’re supposed to get more of. Lard contains 44% oleic acid, which is more than sesame oil (41%) and double or nearly so the amount in corn oil (28%), walnut oil (28%), and flaxseed oil (21%), more than double the amount in cottonseed oil (19%) and sunflower oil (19%), and nearly triple that in grapeseed oil (15%) and safflower oil (13%). The oleic acid content of lard also exceeds that in beef tallow (43%), butterfat (29%), and human butterfat (ie the fat of breast milk at 35%). Lard also contains a fair amount (14%) of the 18-carbon saturated fat, stearic acid, which has been shown in clinical testing to lower cholesterol. […] Like olive oil, lard contains 10% of the omega-6 fatty acid linoleic acid, again, roughly the same as human butterfat (breast milk) at 9%….