Dan Abel wrote:
> 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?

If you are, then so am I! I think that if we stick to the adage, 'all
things in moderation. we won't go far wrong