The following Mark's Daily Apple article was written by Marxist and is narrated by Brock Armstrong.

The definitive guide to fats. Whereas cholesterol usually gets the gold for most demonized nutritional substance, fats undoubtedly take the silver.

As you know, I've always been a friend to many fats, but the fact remains, ladies and gentlemen, that not all fats are created equal.

A few fats, including but not limited to trans fats, deserve every bit of disparagement they

get, and then some.

However, we feel for those other little guys in the group.

Many of them are assuredly a good lot, and we'd like to put in a good word for them. Everyone ready? Servers are coming around with

the crude-de-tape ladders as we speak. Let's begin, shall we? Fats are compounds of carbon, hydrogen,

and oxygen atoms that exist in chains of varying lengths, shapes, and orders. They're one of the vital nutrients required by the body for both energy

and the construction and maintenance of structural elements, such as cell membranes.

Although all fats to some extent contain both saturated and unsaturated fatty acids,

they are generally categorized by levels of saturation.

Moving on. The monosaturated fats. Biochemically speaking, these fatty acids sport a single double bond

in their fatty acid chain. The more double bonds of fatty acid boasts, the more fluid it is. They are generally

liquid at room temperature. Mono-unsaturated fats are found in numerous oils, including olive

oil, flaxseed oil, sesame oil, sunflower oil, safflower oil, corn oil, and peanut oil.

Notice that we use the word found and not comprise.

The fact is, these oils contain varying levels of mono-unsaturated fat.

The rest is a mix of polyunsaturated and saturated.

Olive oil, for example, contains about 75% mono-unsaturated fat and canola 60%. By the way, these fats are also found in avocados and nuts.

Their granted approval, as much as any fat, is in conventional wisdom, as a healthy fat.

Excuse me, may I cut in here, please?

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