I read this as well. I'm glad he did this to show that cooking changes the nature of fats and cholesterol but it might give average readers more of a reason to hate/blame fat/cholesterol for heart disease which is not the case. They would have very little effect without the inflammation and tearing or arterial walls caused by chronic insulin levels due to a high carbohydrate diet. He might have done a service for raw versus cooked but people might still blame the wrong suspects for the problem. He should do a subsequent study of why the LDL/calcium builds up on the arterial wall to do it justice.
Also, like the fact that he implicates poly-unsaturated fats.
