Uploaded April 2026 | Updated September 2026, 2 weeks ago
In this episode of Simple Doesn’t Mean Easy, Michelle breaks down the truth about cooking fats—and why many commonly used oils may be harming your health. She explains the dangers of hydrogenated seed oils, including their link to inflammation and chronic disease, and shares why switching to traditional fats like lard, butter, and tallow can make a meaningful difference.
Michelle walks listeners step-by-step through how to render lard at home, simplifying what often feels like an intimidating process. She also explains the nutritional benefits of pasture-raised lard—especially its vitamin D content—and how it can support overall health, even helping with seasonal mood changes.
Whether you’re ready to make your own lard or just want to choose better fats at the store, this episode gives you practical, actionable steps to upgrade your kitchen and your health.
The BEST lard you can buy from regenerative US farms (just search "lard"):
https://99counties.com?sca_ref=8835672.PUT7XrjQpTUhe
Fill up a box with amazing meat while you're there!
More on all this in today's episode:
- Seed oils are highly processed and linked to inflammation and chronic disease
- Many “healthy” oils (like avocado oil) are often mislabeled or diluted with cheap oils
- Lard (especially pasture-raised) is a nutrient-dense, stable cooking fat
-Lard contains vitamin D, which may help support mood—especially in low-sunlight seasons
- High smoke point fats (like lard) are safer for cooking and don’t break down as easily
- You don’t need to make your own—there are quality sources available to buy
- Rendering lard at home is far simpler than most people think
- Different types of pork fat (leaf fat vs. back fat) produce different qualities of lard
- Using a mix of butter + lard can improve both flavor and nutrition in baking
This episode's sponsors:
soulyrested.com/heritage
soulyrested.com/trueleaf
soulyrested.com/botanicals
Grab my Pantry Checklist (loaded with discounts on my favorite ingredients) for free right here: soulyrested.com/pantry
Go here to get special offers for podcast listeners in your inbox: soulyrested.com/podcast
FREE resources:
Learn how to use fresh milled flour: graceful-base-213.myflodesk.com/k36hnsvbh7
Learn about kombucha (and grab some of my favorite recipes): graceful-base-213.myflodesk.com/b91bdd18-3581-414f-b145-8acd2e508a52
Learn about dehydrating food: graceful-base-213.myflodesk.com/fl36xcgpvq
Learn about baking with maple syrup: view.flodesk.com/pages/62116313e0eda1a0d870b747
Learn about making your own maple syrup: graceful-base-213.myflodesk.com/q5ecjrundz
Looking for more free resources? Choose from even more FREE e-courses here: soulyrested.com/howto
All my favorite ingredients: soulyrested.com/the-best-ingredients-in-my-kitchen
About Michelle Visser
Hi, so nice to meet you! I’m Michelle, a former processed food junkie turned real-food enthusiast.
My husband and I live on a small New England farm and sugarbush with a lot of gardens. But I’m passionate about helping folks have more real food in their lives, no matter where they live. No farm or garden required.
👋Find me in all the places:
My book: amzn.to/45Pt8Pu
My website: soulyrested.com
Instagram: instagram.com/souly.rested
Facebook: facebook.com/soulyrested
Pinterest: pinterest.com/soulyrested
youtube: youtube.com/@MichelleVisser
CONTACT: michelle@soulyrested(dot)com
If you listen to any of the following shows, we're sure you'll love ours too! Ancestral Kitchen, Pioneering Today with Melissa K Norris, Simple Farmhouse Life with Lisa Bass, Pantry Chat with Homesteading Family, Sue's Healthy Minutes with Sue Becker, Old Fashioned on Purpose with Jill Winger, The Wildly Capable Show with Liz and Joey Haselmayer, ZOE Science & Nutrition, Maintenance Phase
In this episode of Simple Doesn’t Mean Easy, Michelle breaks down the truth about cooking fats—and why many commonly used oils may be harming your health. She explains the dangers of hydrogenated seed oils, including their link to inflammation and chronic disease, and shares why switching to traditional fats like lard, butter, and tallow can make a meaningful difference.
Michelle walks listeners step-by-step through how to render lard at home, simplifying what often feels like an intimidating process. She also explains the nutritional benefits of pasture-raised lard—especially its vitamin D content—and how it can support overall health, even helping with seasonal mood changes.
Whether you’re ready to make your own lard or just want to choose better fats at the store, this episode gives you practical, actionable steps to upgrade your kitchen and your health.
The BEST lard you can buy from regenerative US farms (just search "lard"):
https://99counties.com?sca_ref=8835672.PUT7XrjQpTUhe
Fill up a box with amazing meat while you're there!
More on all this in today's episode:
- Seed oils are highly processed and linked to inflammation and chronic disease
- Many “healthy” oils (like avocado oil) are often mislabeled or diluted with cheap oils
- Lard (especially pasture-raised) is a nutrient-dense, stable cooking fat
-Lard contains vitamin D, which may help support mood—especially in low-sunlight seasons
- High smoke point fats (like lard) are safer for cooking and don’t break down as easily
- You don’t need to make your own—there are quality sources available to buy
- Rendering lard at home is far simpler than most people think
- Different types of pork fat (leaf fat vs. back fat) produce different qualities of lard
- Using a mix of butter + lard can improve both flavor and nutrition in baking
This episode's sponsors:
soulyrested.com/heritage
soulyrested.com/trueleaf
soulyrested.com/botanicals
Grab my Pantry Checklist (loaded with discounts on my favorite ingredients) for free right here: soulyrested.com/pantry
Go here to get special offers for podcast listeners in your inbox: soulyrested.com/podcast
FREE resources:
Learn how to use fresh milled flour: graceful-base-213.myflodesk.com/k36hnsvbh7
Learn about kombucha (and grab some of my favorite recipes): graceful-base-213.myflodesk.com/b91bdd18-3581-414f-b145-8acd2e508a52
Learn about dehydrating food: graceful-base-213.myflodesk.com/fl36xcgpvq
Learn about baking with maple syrup: view.flodesk.com/pages/62116313e0eda1a0d870b747
Learn about making your own maple syrup: graceful-base-213.myflodesk.com/q5ecjrundz
Looking for more free resources? Choose from even more FREE e-courses here: soulyrested.com/howto
All my favorite ingredients: soulyrested.com/the-best-ingredients-in-my-kitchen
About Michelle Visser
Hi, so nice to meet you! I’m Michelle, a former processed food junkie turned real-food enthusiast.
My husband and I live on a small New England farm and sugarbush with a lot of gardens. But I’m passionate about helping folks have more real food in their lives, no matter where they live. No farm or garden required.
👋Find me in all the places:
My book: amzn.to/45Pt8Pu
My website: soulyrested.com
Instagram: instagram.com/souly.rested
Facebook: facebook.com/soulyrested
Pinterest: pinterest.com/soulyrested
youtube: youtube.com/@MichelleVisser
CONTACT: michelle@soulyrested(dot)com
If you listen to any of the following shows, we're sure you'll love ours too! Ancestral Kitchen, Pioneering Today with Melissa K Norris, Simple Farmhouse Life with Lisa Bass, Pantry Chat with Homesteading Family, Sue's Healthy Minutes with Sue Becker, Old Fashioned on Purpose with Jill Winger, The Wildly Capable Show with Liz and Joey Haselmayer, ZOE Science & Nutrition, Maintenance Phase
