On the "fats" question,
Quote:
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consider a porterhouse, select cut steak, with a half-centimeter layer of fat, the nutritional constituents of which can be found in the Nutrient Database for Standard Reference at the USDA Web site. After broiling, this porterhouse reduces to a serving of almost equal parts fat and protein. Fifty-one percent of the fat is monounsaturated, of which virtually all (90%) is oleic acid, the same fat that’s in olive oil. Saturated fat constitutes 45% of the total fat, but a third of that is stearic acid, which is, at the very least, harmless. The remaining 4% of the fat is polyunsaturated.
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In other words... if we eat good-quality, real, whole foods there is no need to over-think it.
BTW trans-fats do exist naturally in small amounts, but I have always avoided processed/manufactured "foods" like margarine anyway.
So far as I understand, there is no true scientific study proving the theory that links saturated fat with atherosclerosis/cardio-vascular disease.
