I'm going to revisit a post from a few months ago; but first, I'm going to highlight a post by Tom Naughton, creator of the documentary film Fat Head, which I mini-reviewed here. Let me just mention that this is probably the best tool available for introducing friends and family to the notion of an evolutionary basis for diet. I have screened it with a number of both and the enthusiasm has been uniformly resounding. It's a Big Fat Deal. Alright, so here's Tom's clever post on his blog (notice that this blog is featured on his short blogroll amongst very good company; thanks, Tom). Can Your Own Bologna Kill You? See, Tom figured something out, and I'll give you a clue: It’s easy to find the breakdown of lard on the internet. It’s mostly oleic acid, palmitic acid and stearic acid, with several others making up the balance. Add them up, and it turns out that lard is about 38 percent saturated, 11 percent polyunsaturated, and 45 percent monosaturated. (The numbers don’t add up to 100 because some of the trace fats were unclassified.) [...] ...I finally found a paper in which the researchers stated that they extracted human...