RE: Long-chain saturated fats at body temperat ure

[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/dd961575a419946f852566f3006d

2f55/7e62c7700a49e72a85256ba5004a97a4?OpenDocument

I know that butter and coconut oil are both liquid at room temperature based

on personal experience. Ditto that for tallow and lard. However, I'm not

sure what saturated fats are " long-chain saturated fats. " The saturated

fats in butter and tropical fats are mainly short and medium-chain fatty

acids. Anybody else know which saturated fats might be long-chain, or is

this just a seriously confused and/or misleading statement?