That’s a great read.

There was an Oxford professor who did work on all the fat groups, mono poly etc.

He had difficulty explaining scientifically how all of this narrative fitted when you had Inuit living off of seal blubber and polynesians having a diet high in coconut oil and fish oil.

I think that the fewer ingredients in a product the easier it is for the body to process.

Butter over margarine being a good example.