Two-legged fat better than four legs

I got this in an e-mail from somebody the other day.  For those who try to pay attention th their fat intake (amount and/or type), here is a little trick to help you figure out which fats are good and which are bad.

If you have a hard time remembering the difference between saturated fats and unsaturated fats — let alone monounsaturated or polyunsaturated — here's a trick. Think of fats in terms of having no legs, two legs or four legs.
A four-legged fat is simply a fat that comes from a four-legged animal, which includes the fats in butter, beef, bacon and cheese. Products from mammals contain saturated fat, something to stay away from. Then there's two-legged fat — that comes from chicken — which is somewhat better. The best fat has no legs at all (think avocados, fish, olives and almonds).

Saturated fat turns on genes that age your immune system, build plaque in your arteries, raise your cholesterol and inflame your blood vessels. On the other end, the right amount of no-legged fat (unsaturated) helps your body absorb certain vitamins, boosts heart health, keeps nerves and cells working optimally and raises your good cholesterol.