Pretty sure coconut oil screws up your lipid numbers. Some doctors think that is terrible. Others think as long as your glucose, inflammation, and BP are healthy, that is fine. Some also believe the SFA from coconut is less likely to oxidize, so they don't worry about it, but nonetheless want to see lipid figures where you come off of coconut for a few days prior.
Its pretty confusing. I fail to see how if we call something SFA and further characterize it into its hydrocarbon configurations, and it looks like and is configured like animal but is just plant, how it can act so differently inside of our body.
1) Perhaps our nomenclature is wrong? Or we are too lazy to put things into meaningful categories?
2) Perhaps something that comes along with animal/plant protein denatures the stuff? My kid was grilling me about denatured protein and souvea(sp, sorry) wondering whether we should no longer be grilling. I should have slapped him but he is getting at least as big as me. Seriously perhaps the animal fat prior to ingestion gets damaged and is therefore in some fashion much more likely to oxidize. I dunno. If I can souv some stake and eat it like coconut oil, could one of you fine much smarter than me people, PLEASE LET ME KNOW!!! I would prefer steak fat to coconut fat pretty much every day of the week. Part of me doesn't believe it ... maybe the fat by virtue of being ingested and part of an animal is prior to cooking much more likely to be damaged... yes the cooking also damages it but plant fat > once eaten plant fat > twice eaten animal fat, etc. And animal fat souv > animal fat controlled grill >> animal fat uncontrolled grill.