one is more natural but higher and cholesterol and fat- butter.\n\nthe other is lower in fat and cholesterol, but has more additives- marg.
136959
butter\nmargerine has trans fatty acids.. and thats the stuff that kills you
291063
You will see cholesterol content in the nutrition chart.\nHere is a guide anyway:\nhttp://www.ntwrks.com/~mikev/chart4a.htm
260700
they are both healthy..white is only more aesthetically pleasing...cause we've been conditioned that way. go to your dentist and consult about a bleaching kit..only way to whiten.
407126
for one African-Americans are more @ risk for heart disease because of our previous and current diets.\n\nAlso African-Americans are more @ risk for sickle cell.\n\n/doc
164531
When 'poo' floats, it contains a lot of fat in it.  Fat is lighter than water.
420062
Lipids are always fats. There are animal fats and vegetable fats. Within those two groups, there are also "saturated" fats and "unsaturated" fats ... that only means differences in the number of hydrogen atoms that are part of the fat molecule. Lipids have the highest calorie rating of any of the foods for the same size portion. They are an "energy-dense" food. The right kinds of fats are "essential" and MUST be eaten every day! A blanket condemnation of "fat" is seriously wrong. \n\nThere are good, essential, fats. These are not man-made (like trans-fats or hydrogenated fats). The best fats are monosaturated fats like cold-pressed extra virgin olive oil, medium chain fatty acids like organic extra-virgin coconut oil (yes, it's a saturated fat ... and in this case, that's OK), the fat from only grass-fed, free-range animals, organic hemp oil, hemp seeds, flax oil, flax seeds, nuts and nut oils.\n\nFat helps us feel "satisfied", and in the end, we may eat fewer calories; it also "slows down" the insulin "hit" that too many carbs can initiate or too high-glycemic carbs can produce (i.e. stay away from sugary foods).\n\nCarbohydrates are necessary for life. If you do not eat them, then expensive protein is broken down to "make" carbs! Your brain needs good carbs for fuel. The best carbs for diabetics are veggies. The less sweet (lower "glycemic" ones) are best, but you can have a few sweet peas or corn or sweet potatoes etc, (which are more concentrated, higher glycemic types) as long as there are not lots (maybe 1/2 cup max) and they are eaten with a little fat or protein. Fruit is healthy, but should always be a second choice to vegetables. Fruits should also be ranked according to sweetness. Tomatoes and avocados are fruits, and these are good choices, as are lemons, limes etc. Apples have chromium in their skin, and that helps diabetics. All sugars are carbs, and processed sugars and honey etc are to be largely avoided. Artificial sweeteners stimulate insulin and there is NO benefit to using them ... in fact, there are many reasons NOT to use them.\n\nThere are combo foods. Milk is one of them. It is both a carb (milk sugars) and protein food. It's fairly balanced.\n\nProtein is best limited to protect kidney health, and about 6 oz. of protein a day will be adequate for most people. Organic, free-range, Omega-3 eggs are a very good protein source, and there is no longer a tight restriction about numbers of eggs to eat per week. Fish from clean waters is another good choice. Cheese, nuts and for some people, soy are other options, as are free-range, grass fed animals.\n\nAmpalaya (bitter melon) found in Asian markets, bilberries and cinnamon, and many other foods have been found to be specifically beneficial for diabetics. If you use these, make sure you are taking more frequent blood sugar readings so you know how responsive your body is to their blood-sugar lowering capabilities. \n\nIt is better to eat 6 smaller meals, fairly evenly spaced through the day onward to a bedtime snack, than to eat just 3 meals a day. I hope this helped. Make sure you are well-hydrated, only use water!\n\nTo learn more about possibly ameliorating or even reversing diabetes, read www.watercure.com   www.phmiracleliving.com  \n\nBest to all ...
416278
i say both. Physical because once your body is used to that, it cannot take a regular diet without a lot of effort and its a slow battle, mental because once you start doing it, it comes routine... \nits usually a mental state to get thin quick that gets people doing it then there mind is still playing tricks on them to keep them doing it.
187689
Esterfied hydrocarbon oils can be both plant and animal based.  If the hydrocarbon is unsaturated (ie it contains one or more double bonds) than most likely it's plant based.  Saturated fats come from animals and contain no double bonds.
476978
The difference between yogurts is the amount of sugar or sweetening.  Yeasts live on sugars.  Acidophiles bacteria live on the by-products of fiber.  Fiber may be as important as anything else.  Avoid sugars.  Eat fiber.
345030
Neither.  As a chemist who spent 30 years in the fat and oil industry I've seen this battle from all aspects.  Butter is undesirable because it contains many fatty acids that are foreign to the human body.  research has shown that butter contains over 200 fatty acids, including trans fatty acids that arise in the rumen of the cow from bacterial action.  Most margarines are made from partially hydrogenated soybean oil.  This source has come under severe scrutiny because of its trans acid content and also due to the fact it raises serum cholesterol levels.\n\nThe only safe margarines are the recently introduced ones that contain no partially hydrogenated oils.
136419
Bile is a mixture of water, salts, and phospholipids, thus not really a pure solvent.  Typically, an organic solvent is a liquid made of an organic molecule-whereas bile is a solution of salt, etc in water.  Fat or oils would be organic solvents, since they are liquids, which can dissolve substances (can be polar or non-polar), and are made of organic molecules.  Bile is not a liquid which is an organic molecule, but primarily water, and water is not an organic solvent.  Soapy water can dissolve oils, etc, but is NOT an organic solvent, and bile is chemically exactly like soapy water.\nBile does not break down starches-it solubilizes lipids.
357208
Hard cheese is better for you.  As far as fat goes my first thought was hard cheese but I could be wrong.  American cheese (and the like) shouldn't count, I think, because it's got vegetable oil added to it.
234374
well supposedly at the beginning your cholesterol levels do get higher, but after a while they are improved over all..meaning ldl is low..and hdl is high..which what its supposed to be.....\nbut you should get checked on your cholesterol levels just to make sure!
101582
Fat is one of the three main classes of food. It has many meanings, and the only good description is in technical terms. There are triglycerides, fatty acids, sterols, but "fat" may also refer to adipose tissue.\n\nThe main constituents of both animal fat and vegetable oils are triglycerides, that is glycerin molecules with three fatty acids attached. Nutritional fat is a mixture of many types of triglycerides, which differ in the length of their fatty acid chains, as well as the number and position of single and double bonds between their carbon atoms. Fat molecules contain only oxygen, hydrogen, and carbon atoms.\n\nVitamins A, D, E, and K are fat-soluble meaning they can only be digested, absorbed, and transported in conjunction with fats. Fats are sources of essential fatty acids, an important dietary requirement.\n\nFats play a vital role in maintaining healthy skin and hair, insulating body organs against shock, maintaining body temperature, and promoting healthy cell function. They also serve as energy stores for the body. In food, there are two types of fats: saturated and unsaturated. Saturated fat is a sort of a straight chain of carbon connected or bonded with 2 molecules of hydrogen. At the very beginning of this chain is a molecule of oxygen and a molecule of hydroxide. Unsaturated fat is the same thing with one major exception; some of those carbon atoms are not bonded with two hydrogen atoms so it becomes a very "fluid" state. Fats are broken down in the body to release glycerol and free fatty acids. The glycerol can be converted to glucose by the liver and thus used as a source of energy. The fatty acids are a good source of energy for many tissues, especially heart and skeletal muscle.\n\nAdipose tissue\n \nAdipose, or fatty tissue is the human body's means of storing metabolic energy over extended periods of time. Depending on current physiological conditions, adipocytes store fat derived from the diet and liver metabolism or degrades stored fat to supply fatty acids and glycerol to the circulation. These metabolic activities are regulated by several hormones (i.e., insulin, glucagon and epinephrine). The location of the tissue determines its metabolic profile: "Visceral fat" (around the abdomen) is prone to lead to insulin resistance, while "peripheral fat" (around the limbs) is much more harmless.\n\nMetabolism\n \nThe metabolism of lipids is a closely regulated system in virtually all lifeforms. It is affected by a variety of enzymes and, in higher organisms, regulated by hormones. Research is ongoing on the relative influence of various hormonal regulators on the anabolism (production) and catabolism (breakdown, also termed lipolysis) of fatty molecules.\n\nA subject of particularly close study is cholesterol, levels and types of which are influenced by the fatty acid metabolism and is known for its role in development of nerve cells atherosclerosis. Thus the suggesting that fat people are more sensitive to pain, particulairly in their abdominal region.\n\nAdipose tissue in detail. \n\nAdipose tissue is an anatomical term for loose connective tissue composed of adipocytes. Its main role is to store energy in the form of fat, although it also cushions and insulates the body. It has an important endocrine function in producing recently-discovered hormones such as leptin, resistin and TNFα.\n\nAnatomical features\n\nAdipose tissue is primarily located beneath the skin, but is also found around internal organs. In the skin, it accumulates in the deepest level, the subcutaneous layer, providing insulation from heat and cold. Around organs, it provides protective padding. It also functions as a reserve of nutrients.\n\nIn a severely obese person, excess adipose tissue hanging downward from the abdomen is referred to as a panniculus (or pannus). A panniculus complicates surgery of the morbidly obese, and may remain as a literal "apron of skin" if a severely
615798
I can easily understand how this would be a very confusing and difficult question, with all the misinformation out there.\n\nOf course, the difference between the calories from proteins, carbohydrates, oils and fats is all a matter of relative balance.  If you are eating a proper diet, calories from protein are relatively irrelevant.  Generally speaking, except for milk fat, like butter, you should avoid fat.  A relatively well balanced amount of oil totalling less than 10% of your intake is certainly better.\n\nBut your question is basically what is the difference between bad calories (empty) and good calories (nutrition-filled).  Most of this question actually revolves around carbohydrate and oil consumption.  Sugar, whether referred to as sucrose, sucralose, dehydrated cane juice, or any of a dozen other variations, causes an extremely unhealthy insulin spike and nutralizes other nutrients.  \n\nA banana, which is low in calories contrary to popular myth, is extremely high in nutrients including potasium, iron, vitamin c and protein.  Zucchini, which is commonly thought of as a healthy food, contains only fiber, but is relatively low in calories.\n\nThe amount of calories in a particular food is much less relevant than the amount of nutrition in that food, particularly in relation to how many calories it has.\n\nYour body requires more than just calories to survive; you need vitamins, minerals and protein, as well as certain other types of nutrients, to survive.  You can consume 2000 empty calories every day, with no nutrient content, and still die of starvation, whereas a person can live almost indefinitely off of green leafy vegetables and yellow vegetables, with a little dairy, even though that person is consuming relatively few calories in a day.\n\nI'm sorry; I started off on the novel-length dissertation, but I've done my best to curtail it.
527676
Fat has roughly twice the energy content per unit.\nFat- 9Kcal/g\nProteins/carbs 4Kcal/g
597706
Cholesterol is a waxy fat like substance that is important for normal body functioning. Cholesterol is used for cellular functions and the production of hormones. Your body, in most cases, will produce enough cholesterol to maintain normal body needs. The liver is the major production factory for cholesterol (about 70%). Diets high in saturated fats, significantly increase the amount of cholesterol in the blood stream. Recommended daily intake of fat should not exceed 30% of calories, with a maximum of 10% being from saturated fat. Research indicates that diets high in saturated and total fat, play a significant role in the process of atherosclerosis (plaque build-up on the artery wall ).\n\nHigh cholesterol levels are strong indicators of those individuals that are prone to coronary heart disease. Elevated total cholesterol is a risk factor for coronary heart disease. The build-up of plaque in the artery may lead to narrowing (high blood pressure) or complete blockage (heart attack) of the vessel. As levels rise above 180 mg/dl, the risk for developing coronary heart disease increases. A cholesterol value of 220 mg/dl correlates to nearly a two-fold elevation in incidence of coronary heart disease as compared to 180 mg/dl. A reduction of 1% is shown to reduce the risk for coronary artery disease by 2% for levels over 200 mg/dl.\n\nTotal cholesterol is the sum of all the cholesterol in your blood. The higher your total cholesterol, the greater your risk for heart disease. Here are the total values that matter to you. \n\n\n\nTotal Cholesterol Levels:\n \nLess than 200 mg/dL "Desirable" level that puts you at lower risk for heart disease. A cholesterol level of 200 mg/dL or greater increases your risk. \n\n200 to 239 mg/dL  "Borderline-high."  \n\n240 mg/dL and above "High" blood cholesterol. A person with this level has more than twice the risk of heart disease compared to someone whose cholesterol is below 200 mg/dL.  \n\n\nLDL or Low density LipoProtein(Bad cholesterol) - distibute fatty deposite on vessel wall thus promotes the formation of atherosclorotic plaque.\nHDL or High Density LipoProtein(Good Cholesterol) -collects fatty deposites on vessel wall and transport to liver for bile synthesis or other metabolic activity. On this process it prevents or retards the formation of atherosclorosis. \n\nNormal Levels:\nDesirable total cholesterol: below 200 mg/dL (5.17 mmol/L) \nOptimal LDL ('bad') cholesterol: below 100 mg/dL (2.6 mmol/L) \nOptimal HDL ('good') cholesterol: over 60 mg/dL (1.56 mmol/L) \n\n\nConclusion: \nYou  have a LOW  TOTAL CHOLESTEROL level of 120 mg/dl\nImplication:\nYou are less prone to develop Coronary Artery Diseases. Good for you and keep up the healthy living.