I loaned out my copy of Cordain's book, but doesn't he refer to commercial
meat when he talks about limiting saturated fat?  Too, I find coconut oil to
be very much like goose fat.  It has to be refrigerated to be *firm-ish*....
Goose fat is my favorite and coconut oil runs a close second with olive oil
coming in last..... The only thing in the world I can find wrong with
coconut oil is that pemmican must be refrigerated when using it.....
Delicious stuff.....    Oliva

----- Original Message -----

In a message dated 10/9/02 6:35:12 AM, [log in to unmask] writes:
one of Cordain's main points is that saturated
>fat
>should be limited as much as possible -- this is why he condemns coconut
>oil.

From: "Elizabeth Miller"
Boy is Cordain off here -- last year I did a little paper on coconut oil.
It
is saturated (nothing wrong with that anyway), but most of the saturates are
lauric acid -- a phenomenal oil (lots of it in human breast milk) -- it has
extraordinary anti-microbial, anti- viral, etc. properties. In addition,
coconut oil, since it's mostly medium chain fatty acids, actually is
utilized
more efficiently by our bodies -- directly enters the portal vein and
by-passes the carnitine system.