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Interestingly, brain cells have the most monounsaturated fat of any cells in the body, and they hold their level of monounsaturated fat constant no matter what types of fat you eat. Most other cells adjust their fat content slightly when you eat a lot of monounsaturated fats. But without changing how much fat you have on your body, fat cells will happily dump other stored fats and replace them with monounsaturated fat. This means you can transform your stored body fat to have a higher percentage of stable fats. Eat your olive oil!

After you account for the saturated and monounsaturated fats in the membranes of energy-producing cells like muscle, you’re left with about 35 percent of a combination of polyunsaturated omega-6 and omega-3 fats, as well as some conjugated linoleic acid (CLA), a type of fat produced by microbes in your gut. (CLA also happens to be found in grass-fed butter—more on this in a bit.) While omega-3 and omega-6 fats fall under the same category, they are not the same.