RE latest anti-Atkins stuff.

As far as basic biochemistry is concerned, there is no Atkin's diet. Fat is composed of fatty acids,
and each has a different physiological effect, for example. Cholesterol is healthy, but when you eat
it in a processed or most cooked forms (frying, for example), you turn too much of it into
oxysterols, which is damaged cholesterol (by free radicals), and that is very unhealthy. Also, other
proteins are damaged by processing/cooking. Do yourself a favor and get the book "Nourishing
Traditions" by Enig and Fallon, and you will find some ideas about how to avoid the problems that
occur due to processing, cooking, etc. From this book, I learned how to ferment yams and grains, for
example, and I use them as a taste enhancer. But do avoid unsaturated fats - and that includes lard,
which your local health "expert" likely classifies as "saturated fat." A few olives are okay, but
organic, cultured butter, dark chocolate (about 70% or more cocoa mass), and coconut products are
the best fats to use. I also eat raw goat milk cheese, and that's about it for my fat consumption
(skin the yellowish sides off the butterstick - don't eat it - it's oxidized). However, iff you eat
steak fried in canola oil on a regular basis, for example, don't expect to live very long.