“…That is actually in medical books that the plaque is formed as PUFAs and they wish people to believe that they're saturated fatty acids doing it, and it's not. For about 40 years, the agriculture department was listing lard as a saturated fat. So there are hundreds of publications on so-called saturated fat damage, and they were using lard as their saturated fat. Two or three years ago, it came out, someone measured lard saturation and found that it was about 30% PUFA. You're talking about the hydrogenated classic Crisco or something like that. Fully hydrogenated fat is very safe.”