Most researchers say that only two types of fat are good for us, although they are beneficial only when eaten in moderation. So here is the simple breakdown:

Saturated Fats are solids when they at room temperature and turn to an oil when heated. Most saturated fats are animal in origin that come from meat, poultry, and dairy products. Saturated fats are known as "bad fats" and should be restricted as much as possible. Saturated fats raise cholesterol and triglyceride levels, and some research shows that they seem to interfere with immune functioning. Two vegetable sources which you want to watch are coconut oil and palm kernel oil which are high in saturated fat even though they're plant oils.

Polyunsaturated Fats originate from plant sources and are liquid at room temperature. They are considered to be a "healthier fat" because they help lower total cholesterol and triglyceride levels. Vegetable oils such as safflower, sunflower, sesame, cottonseed, and corn oil are polyunsaturated fats.

Monounsaturated Fats include olive oil, canola, and peanut oil. Oils that are high in monounsaturated fats are the "healthiest" choice of oil, as they help decrease the LDL levels or "bad" cholesterol.

Hydrogenated Fats begin as liquid fats but are solidified when hydrogen atoms are added. A healthy or unsaturated fat is converted into an unhealthy or saturated fat. You may want to know why anyone would do such a thing! Hydrogenated oils give products longer shelf lives. The oil is less likely to break down over time and become rancid tasting. Most of the hydrogenated fats we eat come from "partially hydrogenated vegetable oils" which are found in packaged foods. Take a look at the labels on packaged products such as cookies, crackers, sauces, margarines, shortenings and peanut butter. So before you buy it and eat it, READ IT!

So if those are fats, what are fatty acids?
Omega-3 Essential Fatty Acids help improve skin and hair and reduce blood pressure. Omega 3 Fatty Acids also aid in the prevention or arthritis, lower cholesterol and triglyceride levels and reduce the risk of blood clot formation.

Omega-3's are essential fatty acids that our bodies cannot make by themselves. They must be obtained from the food that we eat.

The American The American Heart Association recommends "eating fish (particularly fatty fish) at least two times a week. Fish is a good source of protein without the high saturated fat found in fatty meat products. Fatty fish like mackerel, lake trout, herring, sardines, albacore tuna and salmon are also high in two kinds of omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)."

"Also recommended is eating omega-3 fatty acids from plant sources. Tofu and other forms of soybeans, canola, walnut and flaxseed, and their oils contain alpha-linolenic acid (LNA). This is a less potent kind of omega-3 fatty acid."