In article
>,
Bobo Bonobo® > wrote:


> One thing that you can do with bacon grease is to let it sit, then
> carefully pour off the liquid fraction and discard the less healthy
> solid fats. You get the flavor while minimizing the more saturated
> portion that you obviously want to avoid. I do that often by putting
> the bacon grease into a Pyrex measuring cup for a day or so, and
> leaving it out at room temp. The oil at the top is quite high in
> monounsaturate, and quite low in polyunsaturate.

Back in the good old days, polyunsaturated fats were *good* for you, and
were liquid at room temperature. It's *saturated* fats that are solid
at room temperature, and *not a good thing*. Or am I confused?

--
Dan Abel
Petaluma, California USA