If you’re looking for a good recipe for fat storage, high insulin and high fat in the blood is the way to go… however, many interpret this as, don’t eat carbs and fat together. This is only a half truth though!
Putting food in your mouth is very different to what happens when it actually starts hitting the bloodstream. The key to ideally managing carbs and fat in your diet, is to not have either hitting your bloodstream in high amounts at the same time. There are foods that we can call ‘fast fats’ and ‘fast (high glycemic) carbs’, then there are slower fats and carbs, and everything in between.
What you eat with your fat and carbs is also important because it can affect the rate of digestion, stomach emptying, and absorption. There are many neuroendocrine hormones and gastric reflexes that affect stomach emptying, in turn determining the point at which a fat can be absorbed in the intestine. The rate of absorption will vary based on fat type, and fat size.