On May 10, 8:38*pm, 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?

Saturated fats raise LDL. If one is going to limit them, this seems
like a good place to do so.

The jury is still out over whether high polyunsaturate consumption
does more harm than good.

http://en.wikipedia.org/wiki/Polyunsaturated_fat

It's pretty generally agreed that monounsaturates are safe.
>
> --
> Dan Abel

--Bryan