Hi Inanna,

I maintain that fats and oils belong to the same class of compounds called lipids, which do not dissolve in water. Lipid molecules have many possible structures. It is these differences in structures that give different lipids different characteristics, like whether or not it is liquid or solid at room temperature.

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In fact, I have yet to hear of any health benefit provided by fat/lard.




You certainly don't want to eat too much fat or lard, but it happens to be very nutrituous, a storehouse of calories. And if you were starving, or working a hard in a cold climate, you would crave fatty food. Don't eskimos eat whale blubber?

We get way more fat than we need, in Western Society maybe.

Yet fat is still a biological requirement in the diet, I am fairly certain this is true.

Be wary of new fangled vegetable oils that have been processed at a high temperature. Heat and light easily damages oils that are not fully saturated with hydrogen.

Saturated fats and oils are very stable, and thus very good keepers.

Whatever you do, don't get the idea that since there are "healthy Oils" out there, that the more the better. One must limit the amount of lipid in their diet, and endeavor get the right type of lipids.

Grass fed livestock have more omega 3 configuration in their fat.

Grain promotes Omega 6 configuration in the fat.

So I have read.

Last edited by layer3guy; 11/05/07 05:33 PM.