doe's concern with iron.

Quoted message said:

such as sunflower, corn, vegetable, etc., that are a problem. Lard is
actually used in experiments designed to measure the antioxidant
capacity of select herbs and spices, because the lard oxidizes so
quickly.

Yes, that is why my grandparents used to prepared it and used for
another year.

Come on. Lard is not so quickly oxidized as you suggest. Try it
yourself. It takes much longer for lard to spoil than butter.

Mirek

Quoted message said:

I don’t doubt what you say about your grandparents, but what you

Well, if it is not enough, last time I have prepared lard in autumn 2003
and used it to fry things since july 2004. I just do not use as large
amount for as long as my grands...

Mirek

"Mirek Fidler" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Quoted message said:

I don’t doubt what you say about your grandparents, but what you

Well, if it is not enough, last time I have prepared lard in autumn 2003
and used it to fry things since july 2004. I just do not use as large
amount for as long as my grands...

Mirek

While lard is certainly not bad as anyone can see from real world
evidence like your grand parent and other very old people who ate lard
there entire lives I would still say it is obviously better and
healthier to use coconut oil over lard or any other cooking fat/oil
for that matter. It is just far superior in so many ways.

"Wolfbrother" <[email hidden]> píse v diskusním príspevku
news:[email hidden]...

Quoted message said:

"Mirek Fidler" <[email hidden]> wrote in message

news:<[email hidden]>...

Quoted message said:

Quoted message said:

Quoted message said:

I don’t doubt what you say about your grandparents, but what

you

Quoted message said:

Quoted message said:

Well, if it is not enough, last time I have prepared lard in autumn

2003

Quoted message said:

Quoted message said:

and used it to fry things since july 2004. I just do not use as

large

Quoted message said:

Quoted message said:

amount for as long as my grands...

Mirek

While lard is certainly not bad as anyone can see from real world
evidence like your grand parent and other very old people who ate lard

Just to correct your information, they did not lived as long as you
might expect - and my grandfather dies at 72 because of stroke.

OTOH, they were not using as huge amount as you think.

Quoted message said:

there entire lives I would still say it is obviously better and
healthier to use coconut oil over lard or any other cooking fat/oil
for that matter. It is just far superior in so many ways.

I used lard for my occassional frying as it greatly enchances taste. The
real amount was so small that I am not interested about any health
benefits or cons.

Mirek

[email hidden] (montygram) wrote in message news:<[email hidden]>...

Quoted message said:

Remember that even "saturated fat" can be mostly
unsaturated fatty acids. This is the case with lard, chicken, and
turkey, and beef tallow is about half saturated, so it's not just oils
such as sunflower, corn, vegetable, etc., that are a problem.

I didn't remember that - I'd never heard it before. Most of the
guides I've seen just list animal fat (mammal and fowl) as saturated,
and leave it at that. (If it's true - I'm surprised that the beef and
pork industries aren't telling me. :-) )

Can you point to an online guide that lists typical fatty acid
saturation percentages for different animal fats?

Thanks
Adam Becker

http://www.elmhurst.edu/~chm/vchembook/552triglycerides.html

Percent Fatty Acid Present in Triglycerides
Fat or Oil

Saturated

Unsaturated

Palmitic Stearic Oleic Linoleic Other
Animal Origin

Butter 29 9 27 4 31
Lard 30 18 41 6 5
Beef 32 25 38 3 2

Vegetable Origin

Corn oil 10 4 34 48 4
Soybean 7 3 25 56 9
Peanut 7 5 60 21 7
Olive 6 4 83 7

Palmitic (C-16) and Stearic (C-18) are saturated.
Oleic (C-18) is mono-unsaturated
Linoleic is either di unsat c-18 or mono unsat c-16 ( I forget)

a rough rule: solid at room temperature = mostly saturated,
liquid at rm temp, = mostly unsat.

j.

Adam Becker Sr said:

[email hidden] (montygram) wrote in message news:<[email hidden]>...

Quoted message said:

Remember that even "saturated fat" can be mostly
unsaturated fatty acids. This is the case with lard, chicken, and
turkey, and beef tallow is about half saturated, so it's not just oils
such as sunflower, corn, vegetable, etc., that are a problem.

I didn't remember that - I'd never heard it before. Most of the
guides I've seen just list animal fat (mammal and fowl) as saturated,
and leave it at that. (If it's true - I'm surprised that the beef and
pork industries aren't telling me. :-) )

Can you point to an online guide that lists typical fatty acid
saturation percentages for different animal fats?

Thanks
Adam Becker

Go to usda.gov, I think (I'm not on the computer that has it
bookmarked), for the searchable database. They give a breakdown of
all components in common foods, as well as some not so common foods.
The study I cited makes a good point, which is that if what we've been
told about how "bad" "saturated fats" are, these southeast Asian atoll
people should be dropping dead of heart attacks like flies, but they
have almost no heart attacks on their native diets, even with high
choleterol levels. What is the difference between an American who
eats chicken and fish and turkey instead of pork and beef? Not much
in terms of saturated fatty acid consumption, relative to peoples who
eat coconut and palm kernel oil as dietary staples. The evidence,
when looked at as a whole, points to free radical damage from the
unsaturated fatty acids, which are not protected by antioxidants
unless you use herbs and spices (assuming the meat is fresh). Those
who eat chicken and fish tend to be more health conscious, in general
(and often eating smaller portions) if the people I know are any
indication, and there are studies that make similar points. Then
there's the lying factor - it's well known that people lie quite a bit
on the survey questions asked of them for an epidemiological study,
which is the kind you hear about most in the mainstream media. I
posted recipes from a local paper here a year or so ago, and the point
I was making is that most recipes, even the vegetarian ones, had
roughly the same amount of saturated fatty acids in them, certainly
not enough to argue that these fatty acids are the "bad guys," in
light of the evidence from people who use large amounts of saturated
fatty acids and have almost no heart attacks. Only if the recipe
called for chocolate, butter,/cream, or coconut does the saturated
fatty acid content go way up, and there's plenty of evidence
suggesting that these foods are healthy in a number of contexts. Just
keep reading and being critical and you'll see what I mean. It took
almost a year to figure this, and other things out, but when I finally
put the pieces together, everything fell into place, scientifically.

Say not the Struggle nought Availeth <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

http://www.elmhurst.edu/~chm/vchembook/552triglycerides.html

Percent Fatty Acid Present in Triglycerides
Fat or Oil

Saturated

Unsaturated

Palmitic Stearic Oleic Linoleic Other
Animal Origin

Butter 29 9 27 4 31
Lard 30 18 41 6 5
Beef 32 25 38 3 2

Vegetable Origin

Corn oil 10 4 34 48 4
Soybean 7 3 25 56 9
Peanut 7 5 60 21 7
Olive 6 4 83 7

Palmitic (C-16) and Stearic (C-18) are saturated.
Oleic (C-18) is mono-unsaturated
Linoleic is either di unsat c-18 or mono unsat c-16 ( I forget)

a rough rule: solid at room temperature = mostly saturated,
liquid at rm temp, = mostly unsat.

j.

Adam Becker Sr said:

[email hidden] (montygram) wrote in message news:<[email hidden]>...

Quoted message said:

Remember that even "saturated fat" can be mostly
unsaturated fatty acids. This is the case with lard, chicken, and
turkey, and beef tallow is about half saturated, so it's not just oils
such as sunflower, corn, vegetable, etc., that are a problem.

I didn't remember that - I'd never heard it before. Most of the
guides I've seen just list animal fat (mammal and fowl) as saturated,
and leave it at that. (If it's true - I'm surprised that the beef and
pork industries aren't telling me. :-) )

Can you point to an online guide that lists typical fatty acid
saturation percentages for different animal fats?

Thanks
Adam Becker

Go to usda.gov, I think (I'm not on the computer that has it
bookmarked), for the searchable database. They give a breakdown of
all components in common foods, as well as some not so common foods.
The study I cited makes a good point, which is that if what we've been
told about how "bad" "saturated fats" are, these southeast Asian atoll
people should be dropping dead of heart attacks like flies, but they
have almost no heart attacks on their native diets, even with high
choleterol levels. What is the difference between an American who
eats chicken and fish and turkey instead of pork and beef? Not much
in terms of saturated fatty acid consumption, relative to peoples who
eat coconut and palm kernel oil as dietary staples. The evidence,
when looked at as a whole, points to free radical damage from the
unsaturated fatty acids, which are not protected by antioxidants
unless you use herbs and spices (assuming the meat is fresh). Those
who eat chicken and fish tend to be more health conscious, in general
(and often eating smaller portions) if the people I know are any
indication, and there are studies that make similar points. Then
there's the lying factor - it's well known that people lie quite a bit
on the survey questions asked of them for an epidemiological study,
which is the kind you hear about most in the mainstream media. I
posted recipes from a local paper here a year or so ago, and the point
I was making is that most recipes, even the vegetarian ones, had
roughly the same amount of saturated fatty acids in them, certainly
not enough to argue that these fatty acids are the "bad guys," in
light of the evidence from people who use large amounts of saturated
fatty acids and have almost no heart attacks. Only if the recipe
called for chocolate, butter,/cream, or coconut does the saturated
fatty acid content go way up, and there's plenty of evidence
suggesting that these foods are healthy in a number of contexts. Just
keep reading and being critical and you'll see what I mean. It took
almost a year to figure this, and other things out, but when I finally
put the pieces together, everything fell into place, scientifically.

Say not the Struggle nought Availeth <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

http://www.elmhurst.edu/~chm/vchembook/552triglycerides.html

Percent Fatty Acid Present in Triglycerides
Fat or Oil

Saturated

Unsaturated

Palmitic Stearic Oleic Linoleic Other
Animal Origin

Butter 29 9 27 4 31
Lard 30 18 41 6 5
Beef 32 25 38 3 2

Vegetable Origin

Corn oil 10 4 34 48 4
Soybean 7 3 25 56 9
Peanut 7 5 60 21 7
Olive 6 4 83 7

Palmitic (C-16) and Stearic (C-18) are saturated.
Oleic (C-18) is mono-unsaturated
Linoleic is either di unsat c-18 or mono unsat c-16 ( I forget)

a rough rule: solid at room temperature = mostly saturated,
liquid at rm temp, = mostly unsat.

j.

Adam Becker Sr said:

[email hidden] (montygram) wrote in message news:<[email hidden]>...

Quoted message said:

Remember that even "saturated fat" can be mostly
unsaturated fatty acids. This is the case with lard, chicken, and
turkey, and beef tallow is about half saturated, so it's not just oils
such as sunflower, corn, vegetable, etc., that are a problem.

I didn't remember that - I'd never heard it before. Most of the
guides I've seen just list animal fat (mammal and fowl) as saturated,
and leave it at that. (If it's true - I'm surprised that the beef and
pork industries aren't telling me. :-) )

Can you point to an online guide that lists typical fatty acid
saturation percentages for different animal fats?

Thanks
Adam Becker

Go to usda.gov, I think (I'm not on the computer that has it
bookmarked), for the searchable database. They give a breakdown of
all components in common foods, as well as some not so common foods.
The study I cited makes a good point, which is that if what we've been
told about how "bad" "saturated fats" are, these southeast Asian atoll
people should be dropping dead of heart attacks like flies, but they
have almost no heart attacks on their native diets, even with high
choleterol levels. What is the difference between an American who
eats chicken and fish and turkey instead of pork and beef? Not much
in terms of saturated fatty acid consumption, relative to peoples who
eat coconut and palm kernel oil as dietary staples. The evidence,
when looked at as a whole, points to free radical damage from the
unsaturated fatty acids, which are not protected by antioxidants
unless you use herbs and spices (assuming the meat is fresh). Those
who eat chicken and fish tend to be more health conscious, in general
(and often eating smaller portions) if the people I know are any
indication, and there are studies that make similar points. Then
there's the lying factor - it's well known that people lie quite a bit
on the survey questions asked of them for an epidemiological study,
which is the kind you hear about most in the mainstream media. I
posted recipes from a local paper here a year or so ago, and the point
I was making is that most recipes, even the vegetarian ones, had
roughly the same amount of saturated fatty acids in them, certainly
not enough to argue that these fatty acids are the "bad guys," in
light of the evidence from people who use large amounts of saturated
fatty acids and have almost no heart attacks. Only if the recipe
called for chocolate, butter,/cream, or coconut does the saturated
fatty acid content go way up, and there's plenty of evidence
suggesting that these foods are healthy in a number of contexts. Just
keep reading and being critical and you'll see what I mean. It took
almost a year to figure this, and other things out, but when I finally
put the pieces together, everything fell into place, scientifically.

Say not the Struggle nought Availeth <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

http://www.elmhurst.edu/~chm/vchembook/552triglycerides.html

Percent Fatty Acid Present in Triglycerides
Fat or Oil

Saturated

Unsaturated

Palmitic Stearic Oleic Linoleic Other
Animal Origin

Butter 29 9 27 4 31
Lard 30 18 41 6 5
Beef 32 25 38 3 2

Vegetable Origin

Corn oil 10 4 34 48 4
Soybean 7 3 25 56 9
Peanut 7 5 60 21 7
Olive 6 4 83 7

Palmitic (C-16) and Stearic (C-18) are saturated.
Oleic (C-18) is mono-unsaturated
Linoleic is either di unsat c-18 or mono unsat c-16 ( I forget)

a rough rule: solid at room temperature = mostly saturated,
liquid at rm temp, = mostly unsat.

j.

Adam Becker Sr said:

[email hidden] (montygram) wrote in message news:<[email hidden]>...

Quoted message said:

Remember that even "saturated fat" can be mostly
unsaturated fatty acids. This is the case with lard, chicken, and
turkey, and beef tallow is about half saturated, so it's not just oils
such as sunflower, corn, vegetable, etc., that are a problem.

I didn't remember that - I'd never heard it before. Most of the
guides I've seen just list animal fat (mammal and fowl) as saturated,
and leave it at that. (If it's true - I'm surprised that the beef and
pork industries aren't telling me. :-) )

Can you point to an online guide that lists typical fatty acid
saturation percentages for different animal fats?

Thanks
Adam Becker

The address for the USDA database is
www.nal.usda.gov/fnic/foodcomp/search , and there is shows that lard
is 39.2% saturated. Turkey and chicken fat are closer to 30%
saturated, whereas beef tallow is nearer 50%. Olive oil is around 17%
saturated, and the fat from Brazil nuts is around 25% saturated. In
contrast, coconut oil is around 92% saturated. Again, eating coconut
oil as a dietary staple should drop you dead of a heart attack in no
time, but the evidence just does not bear this out, and in fact
suggests the opposite.h

Say not the Struggle nought Availeth <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

http://www.elmhurst.edu/~chm/vchembook/552triglycerides.html

Percent Fatty Acid Present in Triglycerides
Fat or Oil

Saturated

Unsaturated

Palmitic Stearic Oleic Linoleic Other
Animal Origin

Butter 29 9 27 4 31
Lard 30 18 41 6 5
Beef 32 25 38 3 2

Vegetable Origin

Corn oil 10 4 34 48 4
Soybean 7 3 25 56 9
Peanut 7 5 60 21 7
Olive 6 4 83 7

Palmitic (C-16) and Stearic (C-18) are saturated.
Oleic (C-18) is mono-unsaturated
Linoleic is either di unsat c-18 or mono unsat c-16 ( I forget)

a rough rule: solid at room temperature = mostly saturated,
liquid at rm temp, = mostly unsat.

j.

Adam Becker Sr said:

[email hidden] (montygram) wrote in message news:<[email hidden]>...

Quoted message said:

Remember that even "saturated fat" can be mostly
unsaturated fatty acids. This is the case with lard, chicken, and
turkey, and beef tallow is about half saturated, so it's not just oils
such as sunflower, corn, vegetable, etc., that are a problem.

I didn't remember that - I'd never heard it before. Most of the
guides I've seen just list animal fat (mammal and fowl) as saturated,
and leave it at that. (If it's true - I'm surprised that the beef and
pork industries aren't telling me. :-) )

Can you point to an online guide that lists typical fatty acid
saturation percentages for different animal fats?

Thanks
Adam Becker

Go to usda.gov, I think (I'm not on the computer that has it
bookmarked), for the searchable database. They give a breakdown of
all components in common foods, as well as some not so common foods.
The study I cited makes a good point, which is that if what we've been
told about how "bad" "saturated fats" are, these southeast Asian atoll
people should be dropping dead of heart attacks like flies, but they
have almost no heart attacks on their native diets, even with high
choleterol levels. What is the difference between an American who
eats chicken and fish and turkey instead of pork and beef? Not much
in terms of saturated fatty acid consumption, relative to peoples who
eat coconut and palm kernel oil as dietary staples. The evidence,
when looked at as a whole, points to free radical damage from the
unsaturated fatty acids, which are not protected by antioxidants
unless you use herbs and spices (assuming the meat is fresh). Those
who eat chicken and fish tend to be more health conscious, in general
(and often eating smaller portions) if the people I know are any
indication, and there are studies that make similar points. Then
there's the lying factor - it's well known that people lie quite a bit
on the survey questions asked of them for an epidemiological study,
which is the kind you hear about most in the mainstream media. I
posted recipes from a local paper here a year or so ago, and the point
I was making is that most recipes, even the vegetarian ones, had
roughly the same amount of saturated fatty acids in them, certainly
not enough to argue that these fatty acids are the "bad guys," in
light of the evidence from people who use large amounts of saturated
fatty acids and have almost no heart attacks. Only if the recipe
called for chocolate, butter,/cream, or coconut does the saturated
fatty acid content go way up, and there's plenty of evidence
suggesting that these foods are healthy in a number of contexts. Just
keep reading and being critical and you'll see what I mean. It took
almost a year to figure this, and other things out, but when I finally
put the pieces together, everything fell into place, scientifically.

Say not the Struggle nought Availeth <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

http://www.elmhurst.edu/~chm/vchembook/552triglycerides.html

Percent Fatty Acid Present in Triglycerides
Fat or Oil

Saturated

Unsaturated

Palmitic Stearic Oleic Linoleic Other
Animal Origin

Butter 29 9 27 4 31
Lard 30 18 41 6 5
Beef 32 25 38 3 2

Vegetable Origin

Corn oil 10 4 34 48 4
Soybean 7 3 25 56 9
Peanut 7 5 60 21 7
Olive 6 4 83 7

Palmitic (C-16) and Stearic (C-18) are saturated.
Oleic (C-18) is mono-unsaturated
Linoleic is either di unsat c-18 or mono unsat c-16 ( I forget)

a rough rule: solid at room temperature = mostly saturated,
liquid at rm temp, = mostly unsat.

j.

Adam Becker Sr said:

[email hidden] (montygram) wrote in message news:<[email hidden]>...

Quoted message said:

Remember that even "saturated fat" can be mostly
unsaturated fatty acids. This is the case with lard, chicken, and
turkey, and beef tallow is about half saturated, so it's not just oils
such as sunflower, corn, vegetable, etc., that are a problem.

I didn't remember that - I'd never heard it before. Most of the
guides I've seen just list animal fat (mammal and fowl) as saturated,
and leave it at that. (If it's true - I'm surprised that the beef and
pork industries aren't telling me. :-) )

Can you point to an online guide that lists typical fatty acid
saturation percentages for different animal fats?

Thanks
Adam Becker

Go to usda.gov, I think (I'm not on the computer that has it
bookmarked), for the searchable database. They give a breakdown of
all components in common foods, as well as some not so common foods.
The study I cited makes a good point, which is that if what we've been
told about how "bad" "saturated fats" are, these southeast Asian atoll
people should be dropping dead of heart attacks like flies, but they
have almost no heart attacks on their native diets, even with high
choleterol levels. What is the difference between an American who
eats chicken and fish and turkey instead of pork and beef? Not much
in terms of saturated fatty acid consumption, relative to peoples who
eat coconut and palm kernel oil as dietary staples. The evidence,
when looked at as a whole, points to free radical damage from the
unsaturated fatty acids, which are not protected by antioxidants
unless you use herbs and spices (assuming the meat is fresh). Those
who eat chicken and fish tend to be more health conscious, in general
(and often eating smaller portions) if the people I know are any
indication, and there are studies that make similar points. Then
there's the lying factor - it's well known that people lie quite a bit
on the survey questions asked of them for an epidemiological study,
which is the kind you hear about most in the mainstream media. I
posted recipes from a local paper here a year or so ago, and the point
I was making is that most recipes, even the vegetarian ones, had
roughly the same amount of saturated fatty acids in them, certainly
not enough to argue that these fatty acids are the "bad guys," in
light of the evidence from people who use large amounts of saturated
fatty acids and have almost no heart attacks. Only if the recipe
called for chocolate, butter,/cream, or coconut does the saturated
fatty acid content go way up, and there's plenty of evidence
suggesting that these foods are healthy in a number of contexts. Just
keep reading and being critical and you'll see what I mean. It took
almost a year to figure this, and other things out, but when I finally
put the pieces together, everything fell into place, scientifically.

Say not the Struggle nought Availeth <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

http://www.elmhurst.edu/~chm/vchembook/552triglycerides.html

Percent Fatty Acid Present in Triglycerides
Fat or Oil

Saturated

Unsaturated

Palmitic Stearic Oleic Linoleic Other
Animal Origin

Butter 29 9 27 4 31
Lard 30 18 41 6 5
Beef 32 25 38 3 2

Vegetable Origin

Corn oil 10 4 34 48 4
Soybean 7 3 25 56 9
Peanut 7 5 60 21 7
Olive 6 4 83 7

Palmitic (C-16) and Stearic (C-18) are saturated.
Oleic (C-18) is mono-unsaturated
Linoleic is either di unsat c-18 or mono unsat c-16 ( I forget)

a rough rule: solid at room temperature = mostly saturated,
liquid at rm temp, = mostly unsat.

j.

Adam Becker Sr said:

[email hidden] (montygram) wrote in message news:<[email hidden]>...

Quoted message said:

Remember that even "saturated fat" can be mostly
unsaturated fatty acids. This is the case with lard, chicken, and
turkey, and beef tallow is about half saturated, so it's not just oils
such as sunflower, corn, vegetable, etc., that are a problem.

I didn't remember that - I'd never heard it before. Most of the
guides I've seen just list animal fat (mammal and fowl) as saturated,
and leave it at that. (If it's true - I'm surprised that the beef and
pork industries aren't telling me. :-) )

Can you point to an online guide that lists typical fatty acid
saturation percentages for different animal fats?

Thanks
Adam Becker

[email hidden] (montygram) wrote in message news:<[email hidden]>...

Quoted message said:

These southeast Asian atoll
people should be dropping dead of heart attacks like flies, but they
have almost no heart attacks on their native diets, even with high
choleterol levels.

Thanks both to Montygram (for the USDA site) and Say Not the Sturggle
(for the Finland site.)

Montygram, I'm intrigued by all this, but not quite convinced. My
general impression is that if a person is very physically active and
keeps the weight off, it really doesn't matterwhere they get their
calories; they aren't going to have cardio problems.(*) So the
Mexican agricultural laborers down in the Rio Grande Valley can eat a
daily lunch of 1 can of tomato soup + 1 lb of lard, and they've still
got great lipid profiles and low CHD. Because they're still skinny
and burning almost 5000 calories a day. This doesn't mean that I
could do so well on such a diet, even scaled back to my ~2200
calories.

I'm moderately active - I'm getting in about a half an hour of
exercise a day. Are there studies that show that saturated fats are
irrelevant to CHD on populations more like me?

Thanks again for the several responses with good info!

Adam Becker

(*) Assuming they don't add any other risk factors like smoking,
breathing diesel exhaust, gross vitamin or mineral deficiencies,
heartworms, starvation, elevated blood sugars, arseninc...

[email hidden] (Adam Becker Sr) wrote in message news:<[email hidden]>...

Quoted message said:

[email hidden] (montygram) wrote in message news:<[email hidden]>...

Quoted message said:

These southeast Asian atoll
people should be dropping dead of heart attacks like flies, but they
have almost no heart attacks on their native diets, even with high
choleterol levels.

Thanks both to Montygram (for the USDA site) and Say Not the Sturggle
(for the Finland site.)

Montygram, I'm intrigued by all this, but not quite convinced. My
general impression is that if a person is very physically active and
keeps the weight off, it really doesn't matterwhere they get their
calories; they aren't going to have cardio problems.(*) So the
Mexican agricultural laborers down in the Rio Grande Valley can eat a
daily lunch of 1 can of tomato soup + 1 lb of lard, and they've still
got great lipid profiles and low CHD. Because they're still skinny
and burning almost 5000 calories a day. This doesn't mean that I
could do so well on such a diet, even scaled back to my ~2200
calories.

I'm moderately active - I'm getting in about a half an hour of
exercise a day. Are there studies that show that saturated fats are
irrelevant to CHD on populations more like me?

Thanks again for the several responses with good info!

Adam Becker

(*) Assuming they don't add any other risk factors like smoking,
breathing diesel exhaust, gross vitamin or mineral deficiencies,
heartworms, starvation, elevated blood sugars, arseninc...

Im sorry but while physical activity is indeed extremely important it
is by no means some kind of miracle shield against disease. Not even
close. To believe otherwise is naive wishful thinking. This is why
some physically active people who are slim and exercise every day and
are described as "doing all the right things" still drop dead at 50
from heart disease. The fact is it matters a lot where you get your
calories from.