Hi, Lenore. :)
I do not eat nuts because they contain lectins (peanuts), all of them (except macadamia nuts, AFAIK) contain too much Omega 6, and contain phytic acid. Also,
because the fat is not as ideal as animal fat. (Explanation at end of post.)
ETA: Forgot to write that coconuts are a drupe, not a nut. Reference:
Coconuts are very high in salicylates, which cause problems for some people. The MCTs may be problematic for some, too. Also, it has no cholesterol, which is vital. (See Uffe Ravnskov's site on The Cholesterol Myths.)
Here is some information about lectins:
If it is new to you why too much Omega 6 is bad, Dr. William Land's talk is a good introduction:
And phytic acid blocks mineral absorption.
For me, avoiding these problematic things is key to a healthy food plan.
ETA: Nuts are also not as high quality a source of protein as ruminant meat, and because the fat does not contain the same types of nutrients that beef fat or butter does.
Here is some information on fats from a page on the Optimal Diet:
The best are the fats which contain the highest percentage of energy contributing constituents, or in other words, such in which COOH group is attached to the longest fatty acid chain. Short fatty acid chains contain around 30-40% of energy-contributing constituents, the longest ones more than 90%. Long-chain fatty acids fully saturated with hydrogen, yields approx. 10 cal/g when metabolised, the same as petrol. Fat's value as a "fuel" for our body increases with the increase in the amount of hydrogen per gram of carbon in its molecule, with the increase in the energy-contributing constituents. Chemically, the best are long-chain fully saturated fatty acids, that is to say, solid fats of animal origin. Only fats with the length of the chain above 10 carbon atoms are suitable to be utilised by our cells and tissues without conversion. These fats are directed straight to the blood stream via the lymphatic system, and they do not have to be converted and made suitable by the liver, as is the case with inferior fats (with shorter chains), or all other constituents of consumed and digested foods. Long chain fatty acids are the best medication for those suffering from liver diseases. Chemically and factually long chain fatty acids are the best "fuel" for our bodies.
The less saturated with hydrogen the chains, the more inferior the "fuel". One has to remember that when buying fats. A margarine is made from unsaturated fats by inserting hydrogen into them. Metal ions are used as a catalyst and some remain in the margarine. These are not neutral to our health. Furthermore, hydrogen inserted into unsaturated fat in that process does not bind to the carbon atom in the same formation in which it is present in natural fats. Half of the hydrogen binds in the so-called cis formation, and the other half in transformation. In natural fats all of the hydrogen is bound in cis formation. Our bodies are set up for the metabolism of such fats.
The best fats are of animal origin, solid fats, eaten within natural animal tissues. Pork rind will always be better than a lard, and pork dewlap better than eel or salmon. Provided one eats optimally. Lard may by less damaging than pork rind when eaten as a part of wrong nutrition. This won't be direct damage,
but an indirect one.
The most suitable for humans are fats contained in the yolk of a hen’s egg. Those contained in quails' egg are similar, but these eggs are far more expensive. The real value of egg yolk fats, for our body, according to a reliable scientific investigation, is four times higher than the value of the fat from butter or cream, and dramatically higher than the biological (and factual) value of the remaining fats.
[Dr. Kwasniewski is keen on pork and pork fat. I don't know if the pigs in Poland are better than here in the U. S. I don't eat pork at all.)
Hope this helps a bit. :)