The consumption of fats has been a controversial topic ever since the American Heart Association linked it to heart disease in the 1950’s. At first all fats were condemned, and then only saturated fat, and today we have a host of different guidelines, ranging for urgings to consume healthy omega-3’s to the avoidance of all red meats. One of the most popular oils and sources of fat are polyunsaturated fats, which can naturally be found in nuts, seeds, fish, algae, leafy greens and krill. However, by the far the greatest source of PUFA’s in most American diets come from vegetable oils such as canola and sunflower oil. People consume these oils in great quantities—but is this a good idea?