Hi Vonnovich,

Bacon and bacon fat can be unhealthy when over-heated or oxidized from age. The instruction on most bacon packages say to cook until crisp and soak up the extra fat from the bacon with a paper towel for discard. This method is totally WRONG and creates oxidized bad fats in the bacon. I cook bacon on low heat and serve while still floppy with white fat showing. Yummy!!! I then use the fat immediately for cooking eggs or other food. Use the melted fat as you wish but don't keep it for eating later.

High heat and long cooking time allows the normally healthy fats to become oxidized and unhealthy.

The best frying fats in order of preference are: 1) coconut oil, 2) butter and 3) olive oil. Buy the edible grade of coconut oil and not that intended for cosmetic use.

Do not eat polyunsaturated vegetable oils. These are oils like corn oil, safflower oil, sunflower oil, peanut oil, soybean oil, etc.

A really great book about oil and fats is:

Know Your Fats by Dr. Mary G. Enig

Kent