All fats have the same basic chemical structure: a molecule of glycerol (a simple sugar alcohol) bound to three long chains of carbon atoms. If each carbon is holding as many hydrogen atoms as it can, then the fat is “saturated” and the carbons form a long, straight chain. Unsaturated fats have one or more double bonds, which cause kinks in the carbon chain. The shape of the carbon chain helps determine the properties of the fat and how it interacts with cells. All foods contain a mix of fat types, but one type usually predominates.

     Fats required by the body. Without them, you will not be able to absorb many vitamins, to produce a number of hormones, disrupting the proper metabolism of cholesterol, cell membranes become less strong. Fats are taken part in the cells formation. This means that the skin is elastic, nerves and blood vessels are strong, brains - operable. Fats also Important to maintain immunity. (Please note, if you begin to catch a cold more often when you are in diet.) Fats needed for normal digestion (Fats, carbohydrates simple table). Assimilation of many vitamins and minerals impossible without fat. Lack of fat linked to violated the reproductive functions of the body.
     Essential fatty acids, such as omega-3, which greatly helps our body: reducing inflammation, prevention of dementia. Dry skin, vision problems, aching joints, perhaps you have a lack of essential fatty acids in the body (omega-3 and omega-6), contained in olive oil, nuts, avocados, salmon, herring, sardines, walnuts. During depression, fatigue, distraction, try oily fish. About 10 percent of heart disease deaths were due to eating too little healthy omega-6, which come from vegetable sources, polyunsaturated fats and/or to eating too much saturated fats, which are typically found in meat and cheese, and other dairy products, and refined carbohydrates. The conclusions drawn from the research of Dr. Dariush Mozaffarian dean of the Tufts Friedman School of Nutrition Science and Policy in Boston.
     A daily diet of fat is around 25 grams per thousand calories (just over a tablespoon of vegetable oil or a couple of slices of bacon (Table calorie foods)). Therefore, a few calories is better to get from healthy fats sources. in excess of the norm we get fat food - elevated levels of lipids - fat deposits under the skin, around internal organs - diabetes. (Exercise (Easy walk) - help to destruction of lipids in the muscles.)
     In broad terms, our immune system reacts to invading microbes through a variety of cells. Some of these cells don't directly combat the infection, but instead promote the development of inflammation. inflammation can also be a good thing, helping the body to heal itself as it fights invading microbes. inflammatory response to an infection or injury is too robust or indiscriminate, the inflammation can ultimately cause more tissue damage and lingering health problems than it prevents. fat cells also often produce inflammatory substances in greater amounts than needed to fight germs, in some cases even when there is no actual infection.
     Many of us try to look for low-fat natural products, but instead, receive artificially enriched with fat, sugar and salt ultra-processed foods. However, the fact that the fat in natural products (in normal doses) even beneficial for health, but artificial ultra-fat processed products* - always harmful. (About the harmony and health (slimness))

     Types of fat:
     “Healthy” fats: polyunsaturated fats are found in fatty fish (salmon, herring, mackerel and trout), soybeans, tofu, soybean oil, corn oil, sunflower oils and seeds, and walnuts. These fats help lower bad cholesterol , and have been linked to a lower risk of heart disease and stroke.(According to the American Heart Association (AHA), “Unhealthy” fats: saturated fats are found in meat and dairy products; trans fats are found in processed, baked and fried foods. (According to the American Heart Association (AHA)

 - UNSATURATED FAT
     Unsaturated fats contribute to the normalization of cholesterol, insulin and blood sugar levels. Vegetable oils, nuts, fish (animal fats also contain modest amounts of monounsaturated fat)
     There are two types of unsaturated fats: mono and poly. Polyunsaturated fats trigger mechanisms in the liver for removing cholesterol from the body. First they activate LDL receptors, which pull “bad” LDL cholesterol from the bloodstream. Then they trigger the liver to excrete cholesterol in the bile, rather than dump it back into the bloodstream. Our bodies cannot make essential polyunsaturated fats (alpha-linolenic acid and linolenic acid from plants or plant oils), so we have to eat them.
     Monounsaturated fats are also good for the body, especially for the heart.

 - SATURATED FAT
     Saturated fats are involved in such important biological processes as building cell membranes, the absorption of vitamins and minerals, synthesis of hormones. Butter, lard, bacon grease, dairy fat. Because saturated fats contain straight chains of carbon, the molecules are able to pack closely together and cling tightly to one another. This makes them very effective for energy storage (i.e., high in calories). Saturated fats raise the total blood cholesterol by raising the harmful LDL (low-density lipoprotein), but they also raise beneficial HDL (high-density lipoprotein) in comparison to carbohydrates, although researchers dispute how helpful this increase is.

 - TRANS FAT
What exactly should be avoided - is trans-fat. Trans fats - is "bad" isomers of “good” unsaturated fats. They are formed during the hydrogenation of vegetable oils. Partially hydrogenated oils such as traditional Crisco, which until recently were found in many packaged baked goods and other processed snacks, margarine, spreads, cheap pastries, mayonnaise, fast food. Trans fats useful for making shelf-stable snacks.The rigid structure of trans fats causes them to interact differently with cell membranes, telling the body to make more LDL and excrete less. Trans fats also suppress the production of “good” HDL cholesterol.