And the bad fats are things like trans fatty acids and processed food and saturated fats, which we find in meat.

They've decided that liposuction fluid, which in the United States, we have a lot of liposuction fluid.

This is fat digestion.

Many people became fat phobic.

Look at the fat layer.

The Danger of Trans Fats

Trim the fat off the meat.

Our hunter ancestors ate fat, which was transported to the liver and broken down by the lipolytic pathway to deliver fatty acids to the mitochondria (the subcellular structures that burn food to create energy). On the occasion of a big kill, any excess dietary fatty acids were packaged into low density lipoproteins and transported out of the liver to be stored in peripheral fat tissue.

Why should it be there?

I don't like a fat diet.

I am not rich, fat or happy.

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

You might know that fat has memory.

Because it turns out that adipose tissue, fat, is highly angiogenesis dependent.

And in fact, this molecule prevents this adipocyte, this fat stem cell, from remembering how to make fat such that mice on a high fat diet, like the folks in my hometown of Chicago, fail to develop fatty liver, which is a major medical problem.

Cellulite here, cellulite here.

And so the yellow is the fatty plaque, and panel A is a man.

The myth that you hear about is, Americans have been told to eat less fat, the percent of calories from fat is down, Americans are fatter than ever, therefore fat doesn t make you fat.

And these are predominantly what are called the Omega 3 fatty acids.

Well we know that tails store fat, for example.

They don't. They store fat.

And, like a tumor, fat grows when blood vessels grow.

Fat derived stem cells are adult stem cells.

If the breast is less than 25 percent dense, that's called fatty replaced.

Stem cells are packed in that liposuction fluid.

Now to the ridicule of my colleagues, I inspired my lab to focus on what I thought was the most non controversial source of stem cells, adipose tissue, or fat, yes fat nowadays available in abundant supply you and I, I think, would be very happy to get rid of anyway.

You find a sheep. You kill it. You get the fat out of it.

So, an optimal diet is low in fat, low in the bad carbs, high in the good carbs and enough of the good fats.

But insulin accelerates the conversion of calories into fat.

My hump contains up to 80 lbs. of fat but doesn't store H2O.

We have got skin lined with this layer.

And I think fairly soon, you will see patients being treated with their own fat derived, or adipose derived, stem cells.

Walruses adapted with layers of fat. Sea lions got sleek.

You render it down. You make a candle, etc. etc.

We could use amino acids, we could use nucleic acids, carboxylic acids, fatty acids.

She feeds the larvae by regurgitating from her fat reserves.

Canada is considering similar legislation, and the city of Chicago is also considering banning industrial trans fats from restaurants. If restaurants and food manufacturers will not voluntarily eliminate trans fats (as has largely been done in the Netherlands), several points validate the need for, and the importance, of legislative measures to reduce the consumption of trans fats

In 2004, Denmark became the first country to legislate limits on trans fat content of foods, largely eliminating industrial trans fats from all foods (including restaurants) in that country. Canada is considering similar legislation, and the city of Chicago is also considering banning industrial trans fats from restaurants.

So does cocaine, so does a high fat diet, so does emotional stress.

Our metabolisms started to malfunction when humans began consuming fat and carbohydrates at the same meal. The liver mitochondria could not keep up with the energy onslaught, and had no choice but to employ a little used escape valve called de novo lipogenesis (new fat making) to turn excess energy substrate into liver fat.

So it's easy to see this tumor in the upper part of this fatty breast.

How can you say something is low fat when it's full of so much sugar?

Mostly it comes from fat pyrolyzing, or burning.

So it's the fat that drips down and flares up that causes the characteristic taste.

For example, although the BMI is associated with fat mass in obese people, there is little or no association with that of normal or underweight individuals. At any given BMI score, fat mass varies widely, and other variables, such as gender or age, further distort findings, with greater increases in fat mass per BMI unit seen in women and in the elderly.