Oils are fats.  We need them.  We have to have them.  They are part of every single cell in our body.  They are especially important to our nervous system (*our brain), our cardiovascular system and our hormonal system. 
The problem is that we need the right fats.

The food industry has developed hydrogenated and partially hydrogenated fats.  This is typically done by heating oils, and that changes them chemically.  The bonds holding the atoms together become “trans” bonds; hence the term “trans fats”.  While these fats increase the shelf life of a product, they are not healthy for us to consume.  I consider them poisons.  And they’re sneaky too!  They enter into the chemical reactions that require fats, but the products are substandard.

These are a few of the negatives associated with hydrogenated fats:

There are two kinds of natural fats, saturated and unsaturated.  Saturated fats are primarily in animal and dairy products.  Saturated fats from these sources, particularly red meat, are less useful and more unhealthy than other sources.  Some sources of saturated fats are healthy in moderation.  These include coconut, butter and avocado.

Unsaturated fats come in two forms, monounsaturated (one open chemical bond) and polyunsaturated (multiple open chemical bonds).  These are liquid at room temperature and are healthier.  They decrease the risk of heart disease and provide the omega 6’s and omega 3’s you’ve heard about.  The omega 6’s can be very helpful but the typical American diet contains plenty of omega 6’s creating an imbalance between the 6’s and the 3’s… which is why most of us can be helped by supplementing with the omega 3’s.  Note that the body can not produce these on its own.

Below is a summary borrowed from to your health: