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Fats are also known as lipids and they are mainly composed of fatty acids known
as Triglycerides.  Lipids are defined as biological compounds soluble in organic solvents. The major
categories are fatty acids, triacylglycerols (triglycerides), phospholipids, glycolipids (sphingolipids),
sterols (such as cholesterol), and other iso-prenoids, fat-soluble vitamins, and waxes--each of which are
composed of numerous subspecies. There are more than 1,000 different lipid species.
The term "fat" refers to triglycerides, which are composed of three fatty acid molecules attached to a
glycerol backbone.

Most fat provides 9 kilocalories (what we call a calorie) of energy per gram.
The energy equivalent of fat is approximately 9 Calories per gram, which is more than twice the number
for an equal weight of carbohydrate or protein.  A fat that weighs 20 grams, for example, would contain:
20 grams X 9 cals per gram = 180 calories. Triglycerides are stored primarily in adipocytes (fat cells).

You want fat to be carried through the blood without sticking to a blood vesal wall
and clogging it over time.  All Triglycerides (and other lipids) are transported in the blood
circulation as part of lipoproteins (lipids plus protein). The different types are: chylomicrons,
very-low-density lipoproteins (VLDL), low-density lipoproteins (LDL), and high-density lipoproteins (HDL).

Yes, you need to have at least some fat in your diet because it provides some
essential functions.  Although, it is not necessary to add more if you are already
storing enough.  Lipids serve a variety of functions. Triglycerides are used for energy storage and
insulation. Phospholipids, glycolipids and cholesterol are key building blocks of our cell membranes for all
our organs and lipoproteins are important for transporting fat; they can also be converted to other highly
bioactive compounds (such as platelet-derived growth factor, prostaglandins, diacylglycerols, ceramides,
and steroid hormones) that are important for blood clotting, pain relief, and pregnancy.  Triglycerides
also make nerve function possible for thinking and movement.  Cholesterol is converted to bile acids,
which help emulsify food for digestion. Fat-soluble vitamins are involved in vision and cell regulation (A),
calcium utilization (D), coagulation (K) and protection of membranes from oxidative damage (E and
carotenoids).

Only a few classes of fats are required in the diet. These are the "essential" fatty acids
(linoleic acid and alpha-linolenic acid), fat-soluble vitamins (vitamins A, D, E and K), and a number of
other lipids that are mostly required under special circumstances, such as early in life or when digestion
and utilization are not functioning fully.

Not all fats are the same.  Some fats are bad because they tend to worsen blood cholesterol
levels.  These include the saturated fats and the trans fats.  Saturated fats are mainly animal fats. They
are found in meat, seafood, whole-milk dairy products (cheese, milk, and ice cream), poultry skin, and
egg yolks. Some plant foods are also high in saturated fats, including coconut and coconut oil, palm oil,
and palm kernel oil. Saturated fats raise total blood cholesterol levels more than dietary
cholesterol because they tend to boost both good HDL and bad LDL cholesterol. The net effect
is negative, meaning it's important to limit saturated fats.  Trans fatty acids are fats produced by heating
liquid vegetable oils in the presence of hydrogen. This process is known as hydrogenation. The more
hydrogenated an oil is, the harder it will be at room temperature. For example, a spreadable tub
margarine is less hydrogenated and so has fewer trans fats than a stick margarine.  Most of the trans
fats in the American diet are found in commercially prepared baked goods, margarines, snack foods, and
processed foods. Commercially prepared fried foods, like French fries and onion rings, also contain a
good deal of trans fat.  Trans fats are even worse for cholesterol levels than saturated fats
because they raise bad LDL and lower good HDL. While you should limit your intake of saturated
fats, it is important to eliminate trans fats from partially hydrogenated oils from your diet.

There are some good fats.  Some fats are good because they can improve blood cholesterol
levels.  Unsaturated Fats--Polyunsaturated and Monounsaturated. Unsaturated fats are found in
products derived from plant sources, such as vegetable oils, nuts, and seeds. There are two main
categories: polyunsaturated fats (which are found in high concentrations in sunflower, corn, and soybean
oils) and monounsaturated fats (which are found in high concentrations in canola, peanut, and olive oils).
In studies in which polyunsaturated and monounsaturated fats were eaten in place of carbohydrates,
these good fats decreased LDL levels and increased HDL levels.
Fat
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