Research by Dr. Howell in Enzyme Nutrition and Udo Erasmus in Fats That Heal, FatsThat Kill indicates both saturated and unsaturated fats are greatly beneficial as long as they are raw.
There are three major types of fats: saturated, monounsaturated and polyunsaturated fats. Typically all raw plants have some of all three; however, the ratio of each to the other differs for each food.
Saturated fats are more stable than unsaturated fats and the most resistant to alterations due to heat. The best saturated fats come from organic, cold-pressed mature coconuts in the form of coconut oil and organic, cold-pressed cacao oil (cocoa butter). With consuming the whole coconut, I have found, because coconut fat is more stable, benefit in drinking the coconut water and leaving the husk at room temperature for one or two days before opening it up and spooning out the white flesh. Leaving the coconut out at room temperature allows the associated fat enzyme, lipase, to begin breaking down the coconut flesh. After a few days of enzymatic breakdown, the coconut flesh generally contains more "energy" and is easier to digest.
Polyunsaturated fats are dominant in the substance and oil of walnuts, sunflower, flax, hemp, sesame and other seeds. Polyunsaturated fatty acids have a horseshoe shape. Their strong electrical nature allows them to easily split, enabling them to bind with toxins, raw polyunsaturated fates are the most healing fats for the body.