In article >,
Mark Thorson > wrote:

> Emma Thackery wrote:
>
> > I recently read that, depending on the recipe, coconut oil
> > is a decent substitute for hydrogenated shortening (for baking)
> > and allegedly a lot healthier.
>
> Saturated fats like those in coconut oil contribute to
> cardiovascular disease. Few associations between
> harmful behaviors and adverse health consequences
> are as well-documented as this one...


Yes of course everyone knows that--- or should. It is better to avoid
saturated fats. But that is not the question I am asking. The
question is: Among saturated fats, which are the least offensive---
those with trans-fatty acids or those without? Crisco or lard? Crisco
or coconut oil? What are the options?