If you think that'sfunny then clearly you are not educated much on good(Unsaturated) vs bad(saturated) fat, so here:

from: http://www.goaskalice.columbia.edu/2097.html website):

"The "good fat/bad fat" refers to fat's potential to cause disease. All fats have the same amount of calories, but their chemical compositions vary. Fats are made of chains of carbon and hydrogen atoms. The saturation refers to whether all the available spaces on the carbon atoms are bonded to hydrogen atoms, or if there are any hydrogen atoms missing. The three forms of fat found in nature are:

Saturated Fats These fats have all of their carbon atoms filled with or saturated with hydrogen. Saturated fat is primarily found in high fat cuts of meat, poultry with the skin, whole and 2 percent dairy products, butter, cheese, and tropical oils: coconut, palm, and palm kernel. An eating plan high in saturated fat can cause a person's bad cholesterol (LDL) to rise. The risk of developing certain types of cancer may be associated with a high intake of saturated fat.

Monounsaturated Fats
These fats have one space missing a hydrogen atom, instead containing a double bond between carbon atoms. Monounsaturated fat is found in olive oil, canola oil, peanut oil, and in most nuts and nut butters. This type of fat does not cause cholesterol to increase. When a person substitutes monounsaturated fat for saturated fat, it helps to lower the bad cholesterol, and protects the good cholesterol (HDL) from going down.

Polyunsaturated Fats
These fats have more than one space missing in the carbon chain, and contain more than one double bond as a result. Two major categories of polyunsaturated fats are Omega-3 and Omega-6 fatty acids. Omega-3 means there is a double bond in the third space from the end of the carbon chain. These fats are extremely healthful in that they protect against sudden death from heart attack. They also can help a person lower his or her triglycerides. Omega-3s are used by the body to produce hormone-like substances with anti-inflammatory effects. The best sources of Omega-3s are fatty fish, such as salmon, sardines, mackerel, herring, and rainbow trout, among others. Canola oil, walnuts, and flaxseed also contain some. Omega-6 fats have a double bond in the sixth space from the end of the carbon chain. These fats are found in oils such as corn, soybean, cottonseed, sunflower, and safflower. Omega-6 fatty acids are incorporated into hormone-like substances that promote inflammation. If one replaces saturated fats with Omega-6 fats, their total, bad, and good cholesterol levels may go down. Many health experts suggest that the ratio of Omega 6:Omega 3 fatty acids needs to be 4:1 for optimal health. (Most Americans get 14 - 20:1 — a lot more than needed!) Omega-3 and Omega-6 fats are not listed separately on the food label.

The other type of fat that is found in food, but isn't natural, is:

Hydrogenated Fats (also known as Trans-Fats)
These are manufactured fats. They occur when hydrogen is added to a polyunsaturated fat to make it a solid at room temperature. However, instead of having the qualities of a polyunsaturated fat, it takes on the traits of a saturated fat. Hydrogenated fats are found in many brands of margarine, and in vegetable shortening. A clue in determining a less healthy fat is when it is hard at room temperature; for example, stick margarine has more trans-fats than softer tub margarine. Now some companies are making "trans-fat" free margarine products. Beware of snack items, such as crackers, cookies, and chips — many contain hydrogenated fats because they allow for a longer shelf life than butter or other fats would. Currently, hydrogenated or trans fats are not listed separately in the Nutrition Facts section of the food label. You need to read the ingredient section to find them.

Although too much can have negative results, fats are certainly required for good health. The positives — fats:

carry flavors
impart desirable textures — smooth, creamy, and crispy, to name a few
give us a sense of fullness and satisfy hunger
are needed to absorb certain vitamins and plant chemicals
can contribute to one's enjoyment of food "

You are welcome.