Scientists have found a way for mice to eat whatever kind and however much fat in their diets and still not run any risk of getting heart disease. They deleted the gene that produces the enzyme ACAT2, which usually works in the body by converting cholesterol and other fats into forms that stick more easily and sometimes end up causing blocked vessels.

Of course, like all studies based on mice, there's no word yet if the same principles will hold true in people. The hope is obviously that it does, and that a drug can be developed to inhibit the enzyme in humans, therefore reducing or maybe even eliminating a person's risk for developing heart disease.

Here's to hoping! That would big.

It wasn't very long ago that fat was considered the single-worst thing a person could eat if they wanted to follow a healthy diet. For starters, the stuff is called FAT -- so, even at first blush it has a negative connotation. Then, people began to associate the fat they wanted to lose with the fat they were consuming. Logic dictated that to lose that fat, one must eat less foods that contain a great deal of fat. Problem is, this reasoning is actually rather illogical, because fat isn't nearly the evil doer we once thought it was.

The key is to know the difference between "good" fats and "bad" fats. Here's the Cliff Notes description of each type:

TRANS FAT: Okay, so this one is definitely bad. It raises LDL cholesterol and lowers HDL cholesterol. It also increases inflammation, which can lead to heart disease and diabetes. It can be found occurring naturally in small amounts in red meat, but more abundantly in processed and baked foods (e.g. potato chips, cookies, Twinkies, etc.).

SATURATED FAT: Well, we're 0 for 2 at the moment -- Saturated Fat is also pretty bad for you. It raises LDL cholesterol, increasing one's risk of heart disease. Saturated fat can be found in cheese, whole milk, beef and tropical oils such as coconut and palm oil.

MONOSATURATED FAT: Now we're getting healthier! Monosaturated fat protects your heart by lowering LDL levels. You should try to get about 20 to 35 percent of your total daily calories from a fats source, and monosaturated fats are a good way to fulfill this dietary goal. What are some sources? Canola oil, olive oil, peanut oil, avocado, and most types of fish.

POLYUNSATURATED FAT: Here's another healthy option. Polyunsaturated fats -- including omega-3s and omega 6s -- reduce your risk of heart disease by decreasing LDL levels. You can source this good fat from sunflower, corn, walnut and soybean oils. Omega-3s are also found in fish and walnuts, and omega-6s are in seeds, nuts and vegetable oil.

As stated, the key is to understand the difference between good and bad sources of fat. However, just like anything else, too much of a good thing can sometimes become bad, so limit even your healthier fats to about 20 to 35 percent of your daily caloric intake.

A few surprising food tips that can keep you heart healthy and are great snacks. Almonds contain "good fats", which may even help to lower cholesterol levels. In addition to their cholesterol lowering effects, almonds have the ability to reduce heart disease risk partly due to the antioxidant action of the vitamin E found in the almonds, as well as to the LDL-lowering effect of monounsaturated fats found in almonds.

Dark chocolate is high in antioxidants and a food rich in flavonoids and help reduce cholesterol has been shown to reduce heart attack risk by almost 50 percent.. So YIPEE eat more chocolate! While chocolate itself is low in fat, what wreaks havoc on most chocolate products are the fat and calories that accompany other ingredients. So don't be grabbing a marshmallow, nut covered cookie laced in caramel and then covered in chocolate bar off the shelf. Just eat a few squares of solid chocolate a day and 10 or 12 almonds a day to help keep heart attacks at bay.

As you shop the aisles of your local grocery store, ever wonder what the red Heart Check Mark means? Besides the fact that it symbolizes foods that are a good heart smart purchase? According to the American Heart Association, who issues the Heart Check Mark, only food products that meet the Food Certification Program standards of nutrition can display the Heart Check Mark seal of approval.

The American Heart Association Food Certification Program offers shoppers valuable information that each serving of the food certified has a total of three grams or less of fat; one gram or less of saturated fat; 20 mg or less of cholesterol; and 480 mg or less of sodium. In addition, each serving must include at least ten percent of the daily value of one of six nutrients: vitamin A, vitamin C, iron, calcium, protein or dietary fiber. All seafood, game meat, meat and poultry must be extra lean.

New to the Heart Check Mark Food Certification Program is the Whole-Grains Certification. Whole grain foods that meet the criteria for acceptable saturated fat and cholesterol levels can display the red heart with the white checkmark when the total fat is less than 6.5 gms; 1 gm or less saturated fat; 20 mg or less cholesterol, 480 mg or less sodium; .5 gm or less trans fat; and include at least ten percent of the daily value of one of six nutrients: vitamin A, vitamin C, iron, calcium, protein or dietary fiber.

New research has revealed information as to why shift workers; people who suffer jet-lag; people with sleep disorders or people advancing in age seem to have more heart disease compared to people in other groups.

Researchers have discovered there is an internal body clock that regulates enzyme production in the liver. These enzymes determine how the liver handles the food we eat and potentially toxic metabolites. The problem is the enzymes function at different levels depending on the time of day.

According to Dr Michael Hastings, who led the research, "Circadian rhythms or our internal body clock adapt us to the solar and social 24 hour world by driving our daily rhythms of behaviour, physiology and metabolism. When these natural cycles go awry we perform less well and feel dreadful. In particular, when our body clocks are disturbed so as to cause a mismatch between when and what we eat and what the body is able to process at meal times, nutrients are handled less effectively, for example fats will not be cleared from the blood stream and blood sugar levels will not be regulated appropriately." This research is published in the journal Current Biology.

Scientists have found a clue to the childhood obesity epidemic in the U.S. and Britain. Pregnant women who consume a high-fat diet-- such as those common in the western world-- are more likely to have children who easily gain excess weight, reveals a new study. If these pregnant women don't start eating a more healthy, balanced diet-- by the year 2020 it is estimated that 20 percent of boys and 30 percent of girls will be obese.

The study found that a diet full of saturated, or animal fat, caused offspring to have higher levels of fat reserves due to enlarged fat cells. This changes the capabilities of the body to break down and metabolize fats, resulting in higher levels of fat in the blood-- making these children at risk of heart disease from the start of life. New studies are underway seeking leaner, healthier results from pregnancy diets rich in polyunsaturated fats-- the healthiest form of fat-- because it is important for pregnant women to consume some fats rich in vitamins for a healthy child.

Fat is everywhere and you have no tasty place to hide. Too much of the wrong kind of fat can make you obese and give you heart disease. But guess what the good news is? Some fat is actually good for you, and your body needs it. Just remember, less is more.

Unsaturated fat and polyunsaturated fat are good fat, the kind your body wants you to eat. Unsaturated fats, also called monounsaturated fat, are found in nuts and olive oil, as well as corn, canola and sesame oils. Olive oil is the best for dressings and sautés. If you have to fry something, as I often do, use canola or corn oil to keep that fat level in check. Polyunsaturated fats are the healthiest kind. I was overjoyed to find that mayonnaise, my favorite condiment, is full of the healthiest fat. You'll also find polys in grains, fish, soy and soft margarine.

Watch out for those margarines though. The stick variety can contain the bad fat team-- saturated fat and it's evil sidekick, trans fat. Butter is also loaded with saturated fat, as are all animal products, including cheese and ice cream. You can still have saturated fats, but only seven percent of your daily calories worth. The best spread for heart health is tub margarine. It most likely contains the good fats, but always check the label to be sure. Label reading is a good habit to get into-- many pre-packaged and processed foods, especially fast food, contain high levels of hidden fat.

Avoiding trans fat is necessary to avoid the risk of heart disease. Consumption of as little as 20 – 60 trans fat calories, based on a 2,000 calorie daily diet, show negative health affects. A recent review in the New England Journal of Medicine reports that 10-to-19 percent of cardiovascular disease could be eliminated by the reduced intake of trans fats. Based on an annual 1.2 million CD related deaths, 72,000 to 228,000 lives could be saved this year.

Trans fatty acids form during the partial hydrogenation of vegetable oil, which convert into the dangerously delicious semi-solid fats found in deep fried food, processed snack food and bakery products. Reading food labels is a good place to start. However, the FDA allows producers of foods containing less than 500 mg of trans fats per serving to list the content as zero. We all know how easy it is to eat more than one tiny serving at a time, meaning you could be consuming substantial amounts of trans fats without realizing it.

Partially hydrogenated oils are particularly economical for restaurants and bakeries due to their forever shelf life, stability in the deep fryer and tastiness in baked sweets. Not to conjure food paranoia, just resist the momentary comfort of a deep fried chicken thigh or (sniff) a donut.