Healthful lard which contains medicinal levels of  vitamins, minerals and  EFA's are found in

Rainbow Ranch Farms

free-range, antibiotic-free, vaccine-free, castrate-free, grain-free omnivore heritage hogs

Health Benefits of Rainbow Ranch Farms Pork LARD

The main fat in lard (oleic acid).

A fatty acid associated with decreased risk of depression.


Oleic acid has high anti-cancer benefits and can decrease your risk of breast cancer.


Those same monounsaturated fats, are responsible for balancing cholesterol, naturally.


Our pork lard contains high amounts of Vitamin D, a necessary fat-soluble vitamin and It is estimated that 1 tablespoon of lard contains 1000 IU of Vitamin D.


As a powerful immune-system booster, the intake of natural Vitamin D (from a whole food source) can prevent the flu and the common cold virus.


FACT: Plants contain only trace amounts of Vitamin D. Nothing comes close to the nutrient-density of Rainbow Ranch Farms lard. 

FACT: Mushrooms contain about 21 IU Vitamin-D per mushroom.

          1 tablespoon of lard vs.  50 mushrooms 


Lard from Rainbow Ranch Farms hog-fat contains high levels of Vitamin D.

Lard is the second highest food source of vitamin D, after cod liver oil. One tablespoon of lard contains 1,000 IU’s of vitamin D.


Very important: Vitamin D is a fat-soluble vitamin therefore requires fatty acids – including saturated fatty acids – to be absorbed and utilized in the body.


Lard provides the real-fat balalce of vitamin D along with the required fatty acid cofactors.  


Vitamin-D  aids in the absorption of calcium.

Vitamin D helps rid the body harmful toxic metals such as cadmium, aluminum and strontium.


Vitamin D and healthy cholesterol  (both in lard) helps regulate hormones. Many processes in the body are performed and regulated by hormones,


Problems with adrenal glands, often manifested as fibromyalgia, and thyroid disorders, often manifested as hypothyroidism, and problems with sex hormones often manifested as infertility are related to deficiency in fat-soluble Vitamin D.


Here is the CATCH!  Only lard from free-range, antibiotic-free, vaccine-free, pastured or grass-fed & grain-free hogs contains these medicinal levels of vitamin D, since the pigs must absorb plenty of sunlight to synthesize the D and store it in their fatty tissues.


The natural and clean food sources that God/nature provides for us on this planet contain everything that we need to fight illness, disease, cancer and to live long happy, healthy lives.



Levels of cholesterol rise during periods of stress or when inflammation is present. Studies show that cholesterol consumption does not carry a cause-and-effect relationship with blood cholesterol levels. This is because the body produces the cholesterol it needs, and releases from stores. Providing cholesterol through good quality fats, reduces the burden on the body to produce cholesterol. Dietary cholesterol from whole foods like lard supports inflammation management and hormone production.

As a matter of fact, numerous studies associate low blood cholesterol levels with:

  • A higher risk of mortality  

  • A higher risk of depression 

  • A higher risk of committing violent crime and suicide 

  • A higher risk of dementia and Alzheimer’s disease 


Reasons why you should skip


and consume more good fats


Reversing Type 2 diabetes starts with ignoring the guidelines | Dr. Sarah Hallberg | TEDxPurdueU

WHY Rainbow Ranch Farms Pork Lard is HEALTHY


Our rendered pork lard is heat-stable

Chemistry determines the stability of a fat. Saturated fats have single bonds between all the carbon molecules of the fatty acid chain and are therefore the most heat-stable. Double bonds in fatty acids are unstable and can break with heat. Polyunsaturated fats are the most unstable, because they have numerous double bonds in the carbon chain. When the double bonds in mono- or polyunsaturated fats break, the fatty acid undergoes a process called oxidation.


oxidized fats = free radicals. Free radicals = cell damage. 

Reducing free radicals in our body, minimizes damaging molecules and helps protect our health and reduce inflammation.


Good for the heart 

An analysis of more than 300,000 people published in the American Journal of Clinical Nutrition shows that there is no evidence that saturated fat consumption raises the risk of heart disease.  


A low fat diet has been shown to increase triglycerides, which is a risk factor for heart disease.


Cholesterol deficiency has been linked to early onset dimentia.


The Women’s Health Initiative studied nearly 50,000 post-menopausal women – one group of women were told to follow a low fat diet, and the other group continued to eat “normally.” After 8 years, there was no difference in the rate of heart disease or cancer between the groups. 


Many other large studies have found no benefit to a low fat diet.


Here is the CATCH!  Only lard from free-range, antibiotic-free, vaccine-free, pastured or grass-fed & grain-free hogs contains these medicinal levels of vitamin D, since the pigs must absorb plenty of sunlight to synthesize the D and store it in their fatty tissues.


The director of the large Framingham Heart Study concluded, “We found that the people who ate the most cholesterol, ate the most saturated fat, ate the most calories, weighed the least and were the most physically active.”


The “diseases of modern civilization” including heart disease and diabetes increased as animal fats were replaced with factory fats including vegetable oils, bean oils and margarine.


The cholesterol content of lard is health-protective and beneficial


In a latest study, scientists from the De Montfort University Leicester (DMU) said that cooking with vegetable oils may not be as healthy as people believe because it releases agents that can cause cancer. The researchers even put the preference back to lard or butter as a better option.


Volunteers were given sunflower oil, vegetable oil, corn oil, cold-pressed rapeseed oil, olive oil, butter, goose fat and lard and asked to use them in every day cooking. They collected any leftover oil and sent it to DMU’s labs to be analysed.


The findings of the study showed that oils and fats change its molecular composition when heated and produce substances called aldehydes, which may cause cancer and heart disease.


The researchers used millimoles as a unit of measurement and in their investigation, it was found that heating coconut oil at high temperatures for about half an hour could release approximately half a millimole of toxins. Butter released over one millimole and sunflower oil discharged more than five millimoles.



"Where Our Poultry Are Outstanding In Their Field"

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