Know all about fats and oils for good health.
Know all about fats and oils for good health.what is Fat|Why Do You Need fat|kinds of fats|fatty acids|saturated fats|unsaturated fats|trans fats
What Is Fat, and Why Do You Need It?
Fat is a macronutrient, providing you with a more source of energy and better calories. The chemical name for this group of nutrients is lipids, and it includes fat, oil, and lecithin. Lipids are found in both plants and animals. In general, when stored at room temperature, fat is solid and oil is liquid.
Lecithin is a natural emulsifying agent, which means it can help combine two ingredients that don't naturally combine, such as oil and water. The lecithin in an egg yolk is what lets you emulsify mayonnaise and thicken salad dressings. Soy-derived lecithin is used in hundreds of products, including chocolate.
Fatty acids are the building blocks of fat. They are linked together in long chains of carbon and hydrogen atoms. If a fatty acid chain is get fullfill to capacity with hydrogen atoms ,then it is called saturated. This fat is thick, like butter.
If hydrogen is missing, it is called unsaturated. The amount of missing hydrogen determines whether the fat is monounsaturated or polyunsaturated. This type of fat is thin, as in oil.
All fat, including the fat in food which is found, is made of a mixture of saturated and also unsaturated fats. The majority of the fat a food contains determines its classification as saturated or unsaturated.
Fat is difficult in body to get digest fastly and utilize because fat and water do not mix properly. Bile is the key to your utilization of fat. Made by the liver and secreted by the gallbladder, bile can break the triglycerides into their components — fatty acids and glycerol — for absorption.
This type of fat is found mainly in animal-based foods. It can easily be identified, because the foods are solid at room temperature. You'll find saturated fat in meat, butter, cheese, and lard.
These are the most dangerous types of fat because they appear to raise blood cholesterol levels. They may inhibit the liver's ability to clear out low-density lipoproteins (LDL) and actually stimulate their production. The result is an increased likelihood of atherosclerosis and coronary artery disease.
Saturated fats are seldom found in plants. The exceptions are palm oil and coconut oil. These plants contain a large amount of saturated fatty acids, which are solid at room temperature. They are free of trans fat, and as such are often encouraged for use in place of hydrogenated oils. Additionally, they are easier for your body to absorb than trans fat.
These fats are liquid at room temperature.Generally referred to as oils, they come mainly from plant sources. These fats have a short shelf life, and are likely to spoil.
There are two types of unsaturated fats:
The only animal oil that is not saturated is polyunsaturated fish oil. These oils contain healthy omega-3 fatty acids and are an essential part of a healthy diet. If you do not eat fish at least twice a week, it's a good idea to take fish oil supplements to ensure you're getting your omega-3s.
When fat spoils it is called rancid. Oxygen and light are the main culprits in shortening fat's shelf life. Foods that contain fat should be refrigerated if intended for long-term use.
Trans Fat:This is the worst kind of fat. Trans fat has been shown to both lower the good cholesterol in your body and raise the bad. Not a healthy prospect. To make matters worse, in recent years trans fats have been used extensively in manufactured foods.
To make hydrogenated fat, extra hydrogen is added to unsaturated vegetable fat. Trans fats and partially hydrogenated fats are listed on labels.
Because trans fats are artificially saturated, the molecular chains are not straight like natural saturated fats, so they do not line up and pack together tightly. You can see this by comparing the way butter (which has no trans fat) and margarine (which is pure trans fat) spread when chilled.
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