When cutting calories, one is always told to minimize fat intake, especially when eating animal parts. Trim the fat off steaks, use a leaner ground meat, remove skin from poultry, etc.
But is all fat created equal? Is, say, the fat that collects around a chicken’s hind quarters the same substance as fat on a steak, or the same that is found in a fatty fish? Or is some fat qualitatively different, or more or less saturated?