Nothing new here for us, but an interesting article.


http://www.freerepublic.com/focus/news/711487/posts



A excerpt:

But it gets even weirder than that. Foods considered more or
less deadly under the
low-fat dogma turn out to be comparatively benign if you
actually look at their fat
content. More than two-thirds of the fat in a porterhouse
steak, for instance, will
definitively improve your cholesterol profile (at least in
comparison with the baked
potato next to it); it's true that the remainder will raise
your L.D.L., the bad stuff,
but it will also boost your H.D.L. The same is true for
lard. If you work out the
numbers, you come to the surreal conclusion that you can eat
lard straight from the can
and conceivably reduce your risk of heart disease.




All in all a fun read.