i understand that there are naturally occurring trans fats in meats and full-fat dairy. are these harmful, or is the small amount negligible to human health? what differentiates trans fat found in meat vs. industrialized processed foods? and how does trans fat in meat act in the human body, assuming it's not as dangerous as the other kind?
i looked at the trans fat in full-fat dairy question http://paleohacks.com/questions/3307/trans-fat-in-full-fat-dairy#axzz1HCVrBXM5 and the only answer i got was that it was CLA
i'm under the impression that, the trans fat in meat is fine (as long as it's not the artificially rendered trans fat made in a lab.)
btw, this question came up because i was planning on making beef tongue (lengua), and i read that it was a fatty piece of meat. apparently, it has over 50g fat (yay) but i noticed that it also has 2.2g trans fat. hence the wonder.