Another well-designed study shows its benefits.
[Update a while later]
Here‘s the original NYT piece.
On an email list, I responded to a friend who was interested, but disgusted by eating fat (doesn’t like butter on anything except potatoes, cuts it off steak, etc.)
I’m not big on just eating fat per se myself, but I now take fat I cut off and render it (tallow for beef, lard for pork, schmaltz for chicken) and add it to other things (like a can of “fat-free” baked beans yesterday), or fry eggs or other things in it. For instance, when you cook bacon, you’re actually rendering the lard (the bacon grease). When I render beef suet I get what I call “beef bacon,” tasty bits of crunchy protein, along with the tallow. I’ve quit using seed or vegetable oil for deep frying and switched to lard or tallow (the latter is what used to make McDonalds fries taste good, until they got mau maued into switching to other oils, and it made a lot of economic sense given that they own cattle ranches and generate so much of it in cooking the burgers). Also, eat crispy chicken skin (the chicken version of bacon). There are a lot of non-disgusting ways to increase your fat intake, while improving food taste/mouth feel.
I’d like to start a social media campaign to get McDonalds to go back to tallow for fries (yes, I know that potatoes are problematic, but if you’re going to eat them, at least fry them in a delicious and healthy fat). It might even knock down the prices.