Fat, as a dietary component, continues to be the subject of much misinformation and controversy. Many diets, and even diet fads, have emerged in the past thirty years extolling the value, not only of making fat a regular part of the diet, but making it the major component of our daily nutrition. Still, detractors of high-fat diets have called them unsafe and even dangerous, as proponents vowed that going on a high-fat diet is the surest way to fast and safe weight loss, and better overall health. The Ketogenic Diet has been at the forefront of this diet “revolution,” and its popularity continues to increase as new scientific evidence continues to surface and prove that fat does not deserve the bad nutritional rep it has received. Is fat really bad? Contrary to popular belief, dietary fat is not bad, but there’s a reason behind the misconceptions regarding fat – they are brought by years of misinformation partly sponsored by the US Department of Agriculture. In the “Dietary Guidelines for America, 2015-2020,” issued by the U.S. Department of Agriculture, fats are included in the part where oils are mentioned, stressing that food oils are limited to fat in liquid form at regular room temperatures. The guidelines specifically named vegetable cooking oils, and made it seem like oils were the only source of fat nutrients available for human consumption. Dismissing these “oils” as secretions from fish and plants, the guidelines further pointed out that they do not constitute a separate food group, but exist simply to supply some essential macro nutrients, and on a very limited level, at that.