http://www.oldandsold.com/articles30/health-and-diet-32.shtmlAll foods, before they are absorbed by the intestines, must first be brought into a fluid condition. This rule holds good for the fats, and it is for this reason that such fats as are not soluble and do not melt at the temperature of our bodies are digested with difficulty. Lamb-fat melts at a temperature of 450 to 55 ?C.; it is therefore very indigestible. Next in order in respect of digestibility comes beef-fat; its melting point is lower than that of lamb-fat, yet often exceeds 40?C. Pork-fat is rather better, but it also melts at about 40?C., and frequently even at a higher temperature. The Jews are wise in cooking with goose-fat, which has its melting point always below 40?C.; on the average it is 30?to 350 C., but sometimes it is lower than that. Goose-fat is consequently the most easily digested fat, because its melting point is the lowest of any fat of animal origin. Its taste is pleasant, and it is more healthful than pork-fat. Butter made from cows' milk is also very wholesome, and, next to goose-fat, probably melts at a lower temperature than any other. For this reason it is quite justifiable to employ butter for daily use in preparing food. It is certainly not healthful to use beef-fat (drippings) for cooking, as is done in many hotels in England. I have learned from personal experience how frequently one has eructations and acid is formed in the stomach after its use. That lamb-fat remains for a considerable time in the stomach can often be noticed after one has eaten fat lamb for dinner. Fat, in general, retards the movements of the stomach.