For satfat, don't miss the context.
I took the premise of this sub out of context and too far.
Firstly, I'm fully onboard against CI:CO.
Saturated fat satiates. PUFA causes damage. Especially oxidised. Saturated is safer from oxidation.
Because of this I don't worry too much about eating too much fat.
That's mostly been OK. I still haven't ballooned to USA levels, while living in Asia.
But while that's fine in the lab or in the context of Keto, this isn't what I've actually been doing.
In all instances, the reality is that mixing fat with carbs, or even sugar. We know that isn't good.
For coconut fat, I tend to have it with coconut water. That has some sugar in it.
For beef, I'm getting iron with that and my iron free iron levels are getting too high.
For dairy, that seems to make me fat too. It always comes with some sugars. Sometimes it comes with inflammatory proteins. Even A2 seems to make me fat. Goat too.
If I had been only eating saturated fat, that might have been fine, but it's what you do with the knowledge.
Similar for PUFA, where the focus should be more on oxidation and getting vitamin E,
for saturated fat, this solves the problem of being an essential nutrient, but we don't need that much. Fibre and the gut can manufacture a lot of what we need from carbs and fiber.
That's where I've ended up in the practical sense with saturated fat now. I also think that omega 3 from fish is handy too. That seems to pair more nicely with fibre than saturated fat does.
Saturated fat doesn't seem to pair as well with a microbiome philosophy, but I do notice that milk seems to be easier to handle when fibre tolerance is better established.