I presumed this was due to the ability of fatty fools to equalize the blood sugar (which tends to go up and then down after a high carb meal).

The Hopkins team, reporting Oct. 29 in Neuron, reveals how palmitate, a fatty acid, marks certain brain proteins -- NMDA receptors -- that need to be activated for long-term memory and learning to take place. The fatty substance directs the receptors to specific locations in the outer membrane of brain cells, which continually strengthen and weaken their connections with each other, sculpting and resculpting new memory circuits.

Moreover, the researchers report, this fatty modification is a reversible process, with some sort of on-off switch, offering possibilities for manipulating it to enhance or even, perhaps, erase memory.

The Malaysian-Brandeis collaboration compared trans-rich and interesterified fats with an unmodified saturated fat, palm olein, for their relative impact on blood lipids and plasma glucose. Thirty human volunteers participated in the study, which strictly controlled total fat and fatty acid composition in the subjects' diet. Each subject consumed all three diets in random rotation during four-week diet periods. This study further confirmed previous studies in animals and humans, indicating once again that trans fats negatively affect LDL and HDL cholesterol. Surprisingly, the interesterified fat had a similar, though weaker impact on cholesterol.