I do! I read it a long time ago, I had forgotten about it until you mentioned it, LR. I will check to see what he says.
Page 23: Palmitoleic Acid (POA) is found in tropical oils, especially coconut and palm kernel. Our body converts POA into several other members of the omega-7 family.
Page 40: More important is a MUFA (monounsaturated fatty acid) with a 16-carbon chain and a double bond between carbons 7 and 8. It is called palmitoleic acid (POA, 16:1w7) and occurs in larger quantities in milk and also in coconut and palm oils. An excess of this MUFA can lead to health problems by interfering with the chemical conversion of essential fatty acids into hormone-like prostaglandins.
Page 170: Saturated fatty acids (SaFAs) form part of all membranes, but are mainly used as fuel. Our body breaks down SaFAs to produce the energy necessary to drive the chemical reactions that make life possible.....Short-chain SaFAs such as those found in butter anc coconut oil, 'burn' better than long-chain (16 or more carbon atoms) SaFAs found in beef, mutton, and pork. Long-chain SaFAs also interfere with important reactions involving EFAs (essential fatty acids), and lower our metabolic rate and our vitality.
Page 241: Butter and tropical fats -- coconut, palm, palm kernel, cocoa, and shea nut -- are safest for frying because they contain only small quantities of EFAs. The saturated fatty acids contained in oils are inert and therefore heat-stable. Heat does not destroy them in the same way as it destroys EFAs, which heat turns into poisonous breakdown products that interfere with EFA functions. Butter and tropical fats are best used unhydrogenated. Only small amounts should be eaten, as they are sticky, hard, saturated fattyacid-containing fats.
Tropical oils got a bad reputation for increasing cholesterol and triglyceride levels that supposedly cause cardiovascular disease. An unconfirmed rumor suggests that the soybean industry financed the successful campaign against tropical fats to kill imports and increase soybean oil sales. Tropical oils used in their country of origin have been shown in several studies to decrease cholesterol levels. The difference in results may be due to several causes: deterioration in tropical oils during storage (oxidation); processing (hydrogenation); differing experimental design; or a combination of the above. Raw topical oils are rich sources of vitamin E and tocotrienols, which help protect arteries from damage leading to CVD (coronary vascular disease).