In the post, Kustes explains that the molecular bond stability of saturated fats makes oils high in saturated fats ideal for cooking.
Amongst the four types of fats, saturated, monounsaturated, polyunsaturated and trans, (trans being the only unequivocally bad fat), the lack of double-bonds in a saturated fat molecule makes it less prone to degenerating / breaking down when left sitting around or cooked.
On the other hand, monounsaturated fats have one double bond (See this graphic, bottom molecule for an example of a monounsaturated fat) and polyunsaturated fats have multiple double bonds. Double bonds are easier to break, so mono- and, even moreso, polyunsaturated fats are more unstable.
The big takeaway? When reaching for oils for cooking, coconut and palm oils as well as animal fat are all ideal choices as they consist of mostly saturated fats and monounsaturated fats (more of the former than the latter, at that).
Another interesting takeaway was that the the short chains of saturated fats found in coconut milk (or oil) are immediately absorbed into your blood via your stomach, resulting in a boost of energy which can noticeably raise body temperature, metabolism, etc. I might have to try that one out and see what happens. Makes me wonder if coconut milk might be an ideal beverage for endurance athletes who need an energy boost.
One other thing I learned whilst scanning Mark’s Daily Apple: apparently, whisky, gin, vodka, scotch, and 100% agave tequila all have zero carbohydrates. I was immediately a little skeptical as I find Maker’s Mark to be a bit sweet — but upon checking it out, yep, zero carbohydrates (I consider Maker’s Mark my reasonably affordable whiskey of choice).
Tequila shots anyone?