The Fats You Don’t Need to Fear, and the Carbs That You Do | The New York Times

There is a good bit of clumsiness in this article and statements that disagree with out research I’ve read.  For instance I’ll quote a comment I read I do agree with —”…We now even know that saturated fats aren’t as bad as they were made out to be, and that genetic factors are more important to cholesterol rates than dietary consumption of cholesterol. Coconut oil, for example is much better for cooking than vegetable oils, even with its higher rates of saturated fats.”—