what is the difference of monounsaturated & polyunsaturated fat?
117612
Fats are basicly long chains of carbon and hydrogen atoms.  Each carbon atom can bond with up to four other atoms because of how many electrons they have in their outer shells.\n\nIn a saturated fat, each carbon molecule is attached to two other carbons and two hyrdrogen.\n\nIn a mono-unsaturated fat, ONE pair of carbon atoms are double bonded, meaning that they are both attached to two OTHER carbon atoms, one hyrogen atom, and to eachother TWICE.\n\nIn a polyunsaturated, there are more than one pair of carbon atoms double bonded.\n\nLink below includes visuals.
70385
A monosacharide is one that has not condensed with other sugars to make a disaccharide or a polysaccharide.  If you polymerize glucose, you get glycogen, which is created by the condensation of many glucose molecules together.  Starch and fiber etc. are polymers (polysaccharides, meaning "many sugars") containing many linked subunits, and the subunits are each called monosaccharides (literally, "one sugar").
342679
Ok, I am glad that you want to lower your cholesterol and that is a great idea and so far everyone has given very good advice, anything high in monounsaturated fat (almonds, avocado..) and fruits.  \nHowever, you said that you need to get your triglycerides tested every month.  Triglycerides are not the same thing as cholesterol.  Triglycerides make up some of your cholesterol, but they are their own thing.  The main thing that raises triglycerides is alcohol, so stay away from that.  \nYou could consider taking omega-3 polyunsaturated fatty acid rich foods like fish and fish oils, but be careful cause in excess these will increase your LDL (bad cholesterol) but at the same time decrease your triglycerides so its a double edged sword.  You will basically have to go on a low fat diet (with the fat you do take in coming from mono and polyunsaturated fats) and stay away from saturated fat, trans fat, and alcohol.  \nGood luck
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Cholesterol \nHigh-density lipoprotein ( HDL )\nLow-density lipoprotein ( LDL )\n\ncollective as Triglycerides
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Trans fats occur in manufactured foods during the process of partial hydrogenation, when hydrogen gas is bubbled through vegetable oil to increase shelf life and stabilize the original polyunsatured oil. The resulting fat is similar to saturated fat, which raises "bad" LDL cholesterol and can lead to clogged arteries and heart disease. \nUntil very recently, food labels were not required to list trans fats, and this health risk remained hidden to consumers. In early July, FDA regulations changed, and food labels will soon begin identifying trans fat content in processed foods.
66727
Cholesterol and triglycerides are two forms of lipid, or fat. Both cholesterol and triglycerides are necessary for life itself. Cholesterol is necessary, among other things, for building cell membranes and for making several essential hormones. Triglycerides, which are chains of high-energy fatty acids, provide much of the energy needed for cells to function.
107850
I forgot the names, but the general idea is that animal fat is much more complex than vegetable fat.  That means that animal fat is much harder to break down and for the most part, your body makes enough of this animal fat already.  When it gets additional it all goes into storage, for example; when you take in cholesterol your body makes most of what it needs for this fat and so the excess gets stuck to the arterial walls.\n\nHDL/LDL high density lipoproteins and low density lipoproteins.  HDLs usually come from animal fat while LDLs usually come from vegetable fat. When the LDLs go through the system they can actually help eliminate excess fats and help recycle them or deliver them for excretion.  Some examples of these LDLs are omega 3 and omega 6 fatty acids which will actually help you lose fat.\n\nFor most diets, the more animal fat you cut out, the healthier you're gonna be.\n\nI liked this question because it helped me realize how much I've forgotten from my nutrition classes.
860027
Cholesterol and fat are completely independent of each other.  For example, most shrimp is fat free.  However it is loaded with cholesterol.  It just happens to be that most cholesterol laden foods are also high in fat, but foods can be high in cholesterol or fat independently and of themselves.\n\nOur body generates all of the cholesterol we need.  It is not necessary to consume any cholesterol.  Our body has the ability to convert fat into cholesterol.  Saturated fat  is likely to produce LDL, and the healthy fats such as poly and mono would be more likely to stimulate the production of HDL.  As for consuming cholesterol, the generally accepted shcool of thought is that high cholesterol foods containing large amounts of saturated fat are likely to increase LDL cholesterol.  Where as foods containing cholesterol that are low in saturated fat  are likely not increase LDL, and quite possible increase HDL if these cholesterol containing foods contain heathy fats such as those found in many sea food products.  However, it is important to keep in mind that what our bodies do with cholesterol that we consume will vary widely from person to person.  Genetics and predisposition play a significant role in our cholesterol levels.  My wife and I both have very low fat diets.  However, she requires statins to keep cholesterol at healthy levels.  Heredity is th ekey factor here.  Both of her parents, her siblings, and grandparents on mothers side all had high cholesterol.  I hope this was helpful.
339442
some triglyceryl esters (that is what oil is) are split and release free fatty acids. second by the influence of light and oxygen the double bonds in unsaturated fatty acid chains are attacked, and first by forming peroxides, and later aldehydes and ketones evolve a rancid taste. third the double bonds can be recombined intermolecularly giving rise to polymerization, just like in plastics.
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Saturated Fats are completely "saturated" with hydrogen, meaning, there are no double bonds.  The fact that there are no double bonds allow it to pack very densely, and thus at room temperature, they will be solids.  Compare this to unsaturated fats, which do have double bonds, and because of this, cannot pack as tightly at room temperature.  These will be LIQUIDS at room temperature.\n\nWhat does this  mean?  Saturated fats are less fluid, and unsaturated fats are more fluid.  So a region of a membrane with more unsaturated fats will be more fluid, and less unsaturated fats will be more rigid.
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triglycerides are a way the human body stores FAT molecules\n\nGlycerol (a triple alcohol molecule) is esterified with a free-fatty-acid molecule (usually long chain fats)\n\nLDL and HDL are references to Low and High densitiy Lipoproteins which is a way these triglycerides are stored in the body.\n\nsee the wiki pages
1073442
There's very little science involved - it's mostly economics.\n\nThe science:  Saturated fats tend to be solid at room temperature.  They are easier to use in food manufacturing operations.\n\nThe economics:  Saturated fats give a better texture and taste to foods than non-saturated fats.  Saturated fats also have a much longer shelf life.  Products made from these fats taste better and last longer, so that's what the consumer is going to buy, whether it's better for their health or not.\n\nEconomically, food companies need to make what people will buy, so the continued use of saturated fats is a no-brainer from their perspective.
1004919
There are 3 families of fats: omega-3, omega-6 and omega-9. They are referd as essential fatty accids\n\nomega 3: linolenic acid\nOmega 3 fatty acids are a type of polyunsaturated fatty acid (PUFA). They are an essential component of the human diet because our bodies can not make them. These fats are necessary for proper brain growth and development.\n\nomega 6: linoleic acid \nThere are some healthy and some not healty omega-6 fats .\n\nomega 9: oleic acid\nFound in small amounts among many healthy fats, are neutral and have little effect on turning on or off inflammation.\n\nThe benefits are (which have not been evaluated by the Food and Drug Administration):\n* Triggers metabolism and increases natural fat loss\nTriggers metabolism and increases natural fat loss \n• Provides anti-oxidant and cardiovascular benefits \n• Enhances insulin stability \n• Promotes healthy skin and nails \n• Supports immune health \n• Provides neurological benefits \n• Promotes healthy joints\n\nFor more information, check:\nhttp://www.cihh.net/newsletter6-the-truth-about-essential-fatty-acids.htm
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Glycerol and fatty acids make phospholipids.  Fatty acid chains are nonpolar.
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Trans fatty acid.That's the first step in making it completely hydrogenated.Saturated fat is completely surrounded by hydrogen atoms.Therefore it's "saturated" with hydrogen.Trans fat poses a much greater health risk than the fats they were created from.
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I wasn't sure, so I found this link -- it has info on both:\n\nhttp://www.womens-health-questions.com/omega-3.html
646359
its the virgin coconut oil that is good. better than olive oil. its for weight loss and has other health benefits too