Saturated fat, usually in the form of coconut oil, lurks in most commercially baked breads and cakes, in nondairy creamers, on the oiled surface of frozen French fries, and even in wholesome granola.

I still remember my first Mid-Autumn festival in China last year when I fell in love with moon cakes: my three favorite kinds are the coconut, rose-flavored red bean, and lotus seed.