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Good Fat, Bad Fat
Good fat: fat in meat (saturated fat and cholesterol as good for you). The fattier the meat, the better.
Bad fat: body adipose tissue fat. Excess fat-flesh (adipose tissue) is bad. Also bad fat is any cooking oil fats derived synthetically — margarine, vegetable oils as mostly bad for you. Perhaps the only non-meat oils to trust is what has existed a long time (olive oils in Ancient Greece, and sesame seed oil in Asia and China).
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How and why do we get our fats confused?
This is where knowing a foreign language is good.
In Korean, to talk about adipose tissue is “살”— which literal means “flesh”. In Vietnamese they say “thit”— which literally also means “flesh meat” (same word is used to describe meat). However this is the nuance:
지방 (means oil fat in food and cooking)
In other words:
In other non-English languages, there are different words for “body adipose tissue fat” and “dietary fat in certain food products”.
The problem with language
In English, we use the words “fat” to refer to both body adipose tissue fat (the fat around your midsection) as well as dietary fat in your food (saturated fat in a delicious cut of meat like lamb).
Why are we so saturated fat phobic?
Mostly from the lobbying from the sugar companies (Coca Cola is evil). Diabetes is directly caused by sugar consumption. It seems if we study the history, lobbying groups and the Coca Cola corporation as well as other sugar companies tried to shift the blame away from sugar and made meat the bad guy. Easy target, because sugar is more profitable than meat.