 According to gerontologist Kazuhiko Taira, the most common cooking fat used traditionally in Okinawa is a monounsaturated fat-lard. Although often called a "saturated fat", lard is 50 percent monounsaturated fat (including small amounts of health-producing antimicrobial palmitoleic acid), 40 percent saturated fat and 10 percent polyunsaturated. Taira also reports that healthy and vigorous Okinawans eat 100 grams each of pork and fish each day. URL Taira, Kazuhiko. In Franklyn, Deborah. Take a Lesson from the People of Okinawa, Heath, September 1996, 57-63.
<meaning-changed>  According to gerontologist Kazuhiko Taira, the most common cooking fat used traditionally in Okinawa is a monounsaturated fat-lard. Although often called a "saturated fat", lard is 50 percent monounsaturated fat (including small amounts of health-producing antimicrobial palmitoleic acid), 40 percent saturated fat and 10 percent polyunsaturated. Taira also reports that healthy and vigorous Okinawans eat 100 grams each of pork and fish each day. URL Taira, Kazuhiko. In Franklyn, Deborah. Take a Lesson from the People of Okinawa, Heath, September 1996, 57-63.