Long-chain saturated fats at body temperature

[Guest guest]

I am having a discussion about fats at

www.drsears.com, and I got stalled by the following

argument: " Long-chain saturated fats are solid at body

temperature. Therefore, they increase cell membrane

rigidity which in high amounts can impair insulin

function and transport across cell membranes,

resulting in higher insulin levels and an increase in

series-2 eicosanoids. Not a prescription for

cardiovascular wellness. "

Does anyone know if that's true? In case anyone would

like to join the discussion, the direct address is

http://www.drsears.com/site/Forums/Hormones.nsf/dd961575a419946f852566f3006d2f55\

/7e62c7700a49e72a85256ba5004a97a4?OpenDocument

Thanks

Roman

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