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In the past two decades, many controversies developed over the detrimental impact of certain fats in processed food. For example, trans fat has given the public, the impression that most fats are bad [1,2]. Fat is necessary for blending together ingredients in food manufacturing. Nonetheless, fats are not inert. Lipids form an integral part of the cell membrane, and certain fatty acids are known to mediate cellular function. Diacylglycerol, for example, is a second messenger signaling lipid that activates protein kinase C (PKC). In fact, certain fats are “essential” nutrients. They are generally not constructed within humans by any known chemical pathways, and must be obtained from the diet
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