My approach to good fats and bad fats is that good fats are naturally occurring fats, ones that you can easily find in nature. That includes animal fats, eggs, cheese. And fat that you can easily extract — like olive oil. You can mechanically press olives and easily express the oil. Vegetable and seed oils, like soy and corn, are not easily extracted without high temperatures and chemicals. Those oils end up being less stable in our bodies. They also have high levels of omega-6 fatty acids. Too much omega-6 can cause inflammation and increased risk of heart disease. So even though the American Heart Association recommends corn oil, I don't agree.