Recently, a research study by Professor Wen Lixin's team from the Hunan Agricultural University — LVYE BIO-TECHNOLOGY Joint Research Institute has gone viral. Authoritative media outlets including People's Daily, Xinhua News Agency, and China Science Daily have all reported on the findings, vindicating traditional lard.
Research Recognized Internationally
The study was published in the prestigious international journal npj Science of Food, confirming for the first time that moderate consumption of lard can effectively reduce fat deposition and alleviate fat inflammation, overturning long-held misconceptions about lard.
Media Coverage
Mainstream media including People's Daily, Xinhua News Agency, and China Science Daily have extensively covered this research, sparking widespread public interest. The study provides a scientific basis for the nutritional value and food safety of traditional lard.
Scientific Interpretation
Professor Wen Lixin pointed out that the key lies in the word "moderate." Contrary to conventional wisdom, moderate consumption of lard not only does not cause health problems but may actually help control body weight and reduce chronic inflammation.