The terms saturated, unsaturated and essential fatty acids need to be clarified. Saturated fats are fatty acids lacking double bounds in its molecular structure. This flat structure lets relatively inactive molecules stack up in solid form such as those found in animal fats, tropical oil, and butter. These fats are considered bad only when used in excess or in unnatural forms such as shortening or margarine. The result of excess use of saturated fats leads to excess cholesterol, increased fat storage in the body, and has been implicated in degenerative cardiovascular diseases and cancer.
Saturated fats are in the category of hydrogenated or partially hydrogenated vegetable oils.
These are oils considered to be bad for health because they are artificially hardened by the hydrogenation process. These oils tend to remain liquid at room temperatures. Oils from grains, beans, seeds, olives and nuts would be considered unsaturated. They make up fifty percent of our brains gray matter, have immune enhancing and anti inflammatory purposes, are vital materials in our nerve coverings, cell membranes, bile acids, prostaglandins and hormones. Further they are needed for metabolism and transfer of cholesterol and triglycerides.