You find these, for example, in fish oil.

Just as all carbs are not bad for you, all fats are not bad for you. There are good fats.

0 body fat!

We have no high fructose corn syrup, no trans fats, no processed foods.

The reason I show this, is not just to show that the obese are getting 'obeser.'

Most people think that the humps store water.

Whale blubber.

Some think it's too many calories consumed.

Tom is on a low fat, high protein diet.

laced with chemicals, additives, preservatives, artificial flavors, food colorings, sodium, saturated fat, etc, etc.

Two. Two.

Low fat milk for me.

(Laughter)

So, let's go back to our olive oil and pancake mix from before.

And what makes a particular fat healthy or unhealthy is its shape.

What do you have that doesn't have fat in it?

Is this lowfat mayonnaise in the cole slaw?

If it was dull, it was at least hung true.

Tom has 7 body fat.

Is he joking?

The fat guy fall on face.

Now, most unsaturated fats are good for you, while saturated fats are bad for you in excess.

So you could go in, you could get your tummy tuck.

Others have both single and double bonds.

Now I give you, from our research, a very short claim.

Nice and fatty.

Not you, fat Jesus.

I've had enough transfat for one lifetime.

So, I went on a cleaning rampage, clearing out all the low cal this, no fat that, so called food items I had been existing on, and replacing them with whole, fresh, unprocessed foods.

They're also terrible for your health, by far worse than saturated fat, even though technically they're a type of unsaturated fat.

On the other hand, more than half the fat in pancake mix is either saturated or trans fat.

The other way is to change the type of food.

But let's back up

Now, I'm not trying to pick on pancake mix.

...no carbs and is fatfree?

Retracting the peritoneal fat.

He's funny because he's fat.

A pinch of worm fat, urine of the horsefly,

The FDA allows manufacturers to claim that their products contain

When it ruptures, now it sudden i am doing a simplification of the process right over here.

The point is this

I'll nicely demonstrate that for you. (Laughter)

Some of you may have lost parents prematurely to that cardiovascular disease epidemic.

The three long chains on the right are called fatty acids, and it's subtle differences in the structures of these chains that determine whether a fat is,

Well, that's what the producer says it's improving the dough, of course.