Stilly, I should possibly clarify that I don't have a fat-free diet. I just control the quantity of *added fat* to my cooking.

For example tomorrow we'll be having some nice Atlantic salmon fillets - skin on - which I shall pan fry in a little further added oil. They are hugely oily (IMO), I'm fine with that so long as I don't do it everyday. In fact I couldn't eat oily fish every day, it'd simply be too rich for my palate.

I also eat seeds and nuts. I made myself some sunflower seed and garlic spread recently (great on oat cakes), I also like to make a nut roast sometimes at the weekend, and I often use nuts in stuffing mixes for veggies - there's plenty of naturally occurring oil in nuts and seeds.

I also like a few avocados now and then. I like pesto with pasta and I like coconut milk in curries. So I'm not fat averse, I'm just controlling the amount of artificially extracted fats that I choose to add into foods.

From a health perspective, I can't see the need of adding in lots of extra artificially extracted fats. I can certainly understand the value of adding fat to food in order to make it tastier and more satisfying. But I'm not convinced that - purely for our health - that there's insufficient fat already available in natural unrefined wholefoods, just as they are.