Saturated fat (again)

 I’m not afraid of eating saturated fat. In fact, I eat plenty of it.

“Saturated” refers to fats, such as butter and animal fats, that are firm when refrigerated. Unfortunately, the term, “saturated,” makes it sound like the fat is somehow loaded with goop. In fact, it simply describes the composition of the fat molecule: each carbon atom in the molecule is linked to two hydrogen atoms such that the carbon is “saturated” with hydrogen atoms.

Saturated fats do not clog arteries. They are either burned for fuel or stored in your fat cells. Your cells need saturated fat to help your body perform important chemical processes and make use of vitamins and minerals. For example, saturated fat makes it possible for calcium to be incorporated into your bones.

Scientists have conducted trial after trial comparing the health effects of saturated fats to unsaturated fats, such as vegetable oils. The National Institutes of Health spent several hundred million dollars trying to demonstrate a connection between eating saturated fat and getting heart disease but never did find the connection.

In reviewing the data from the numerous trials, scientists had plenty to say. For example, “…after 50 years of research, there was no evidence that a diet low in saturated fat prolongs life.…if saturated fatty acids were of no value or were harmful to humans, evolution would probably not have established within the mammary gland the means to produce saturated fatty acids…that provide a source of nourishment to ensure the growth, development, and survival or mammalian offspring.”

By the way, most fats are a mixture of saturated, monounsaturated, and polyunsaturated fatty acids. Lard is only 40 percent saturated fat. Olive oil is 13.7 percent saturated fat, which is why it turns cloudy when refrigerated.

So go ahead and slather your toast with butter. That's what I do.

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