I'm confused on which are the best fats to cook with: Loren Cordain says - no butter/ghee/animal fats - go 'lean' cuts. While others including Mark Sissons (who are I know isnt technically labelled Paleo) are fine with butter/animal and poultry lards and ghee. Can't recall what Cordain's position on coconut is.

Whats the story behind this?