how do saturated fats differ from non-saturated fats?
105586
Saturated fat is fat that consists of triglycerides containing only saturated fatty acids. Saturated fatty acids have no double bonds between the carbon atoms of the fatty acid chain (hence, they are fully saturated with hydrogen atoms).\n\nAn unsaturated fat is a fat or fatty acid in which there is one or more double bond in the fatty acid chain. Fat molecules are monounsaturated if it contains one double bond, and polyunsaturated if it contains more than one double bond. Double bonds, which are sometimes referred to as unsaturated bonds, may be cis or trans.
431477
Yep!People who follow the average Mediterranean diet eat less saturated fat than those who eat the average American diet. In fact, saturated fat consumption is well within our dietary guidelines.
1181556
Yes, the fats in nuts and avocados are good for you, they are good for you heart and skin and hair.  Fat that comes from animals is bad, like fatty meat or lard.  Trans fat is bad, it comes from companies making a liquid fat into a solid by manipulating it.
541118
No satuarated fat and no trans-fat. That means no free-radicals that do so much damage to the heart. Plus olive oil soap is good for the body. It's natural. Forget Crisco and lard. We only use Olive or Canola in this house.
465372
fast foods are mostly FAT. That equates to calories not nutrition.
923845
Triglycerides are a type of fat found in your blood. They are a major source of energy and the most common type of fat in your body.\n\nAny extra calories are turned into triglycerides and stored in fat cells to be used later. The excess calories are stored as fat regardless of what kind of food you eat—fat, carbohydrate, or protein. If you regularly eat more calories than you burn, you may have high triglycerides.\n\nTriglycerides have th the risk of heart disease and stroke\n\nCardiovascular exercise and low-moderate carbohydrate diets containing essential fatty acid are recommended for reducing triglyceride levels
119982
Rancidity in fats and oils is due to oxidation of the fatty acids in the triglycerides.  One type of oxidation involves the breaking of a double bond.  Sunlight, contact with atmospheric oxygen and moderate temperature all seem to accelerate this oxidation.
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Good fats vs bad fats. Good fats - olive oil, avocados, fat found in nuts (though I would not eat nuts if you are breastfeeding as it sensitises the baby, who may develop an allergy later on). You can eat good fats in moderation. Bad fats (trans fats, hydrogenated fat, saturated fats - those which are solid at room temperature like butter and animal fat) should be avoided like the plague. So if you eat meat, choose poultry and broil (grill) it without skin. Limit red meat to once a week or less. Oily fish is great but watch portion sizes (no more than 5oz in a meal). All other fish is great too as long as it isn't fried and doesn't come in batter/breadcrumbs! Try to have at least 2 days a week where you eat no animal protein at all.\n\nIf you are breastfeeding, go for 2% milk (up to half a pint a day) and low fat cheese (such as cottage cheese, which is a great source of protein). A cottage cheese with pineapple salad mixed with fish sticks is very low in calories and fat and absolutely delicious!\n\nFibre content - go for wholegrain everything. Eat porridge for breakfast - you will stay full for longer.\n\nSugar - too much sugar in a product can make your GL fluctuate wildly. When this happens, your body produces insulin, which in turn stimulates the production of glycogen. Excess glycogen is stored as fat. Sugar comes in many forms but the ones you should watch out for are sugar, syrup, molasses, fructose, glucose - anything ending in 'ose' is not a good idea.\n\nSimilarly, avoid eating too much carbs but do not cut them out completely. Stick to wholegrains (brown rice, brown pasta, wholemeal bread) and make a third of your meal carbohydrates. Make another third lean protein. And the last third vegetable fibre - the more brightly coloured, the better.\n\nEat fruit but not with wild abandon. Stick to only 2 pieces a day and avoid bananas and melon (which have a lot of natural fructose in them). Avoid dried fruit too (way too much sugar). Apples are a great cleanser. Cherries have lots of antioxidants so are a superfood. Eat plenty of vegetables, especially brightly coloured vegetables and green leafy salads (with low fat dressings). Avoid potatoes\n\nAdd pulses to your diet. Kidney beans, black eye beans and the like. They are really tasty, especially if you boil them until they are nearly cooked then steam them mixed in with brown rice and are a great way to get good protein as well as fibre on your non-animal protein days.\n\nAvoid processed foods. This includes biscuits, cakes, ready meals/tv dinners, sausages, salamis and crisps/fries - the usual suspects. All of these products contain too much salt and fat as a rule as well as questionable nutritional value.\n\nOutside food - walk more. Push your baby in his stroller for at least 30 minutes a day - more if you can manage it. And do your crunches (to firm your stomach and regain your waistline).
236613
Extra virgin olive oil and olive oil alike both have a very good source of monosaturate and polysaturate fats that you body needs. Maybe the site below can help you out. It is not olive oil but the results would be the same.
755473
if you eat more calories and do less work you will become fat. vitamins are not responsible for making us fat. calories makes us fat. calories are found in oil eatables, snacks,soda, all junk foods, etc
804866
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 ...
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NO.  this is a common misconception.  muscle does not turn into fat, or the other way around, but often if you have very large and developed muscles, and you keep the same caloric intake without working the muscles, fat deposits will build up where the muscles were.  the cells themselves are different, and are not interchangeable.
654478
FAT AND MUSCLE CELLS VARY IN COMPOSITION, AND 1 DOES NOT CONVERT TO THE OTHER. YOU CAN GET INCREASED BODY FAT AND DECREASED MUSCLE MASS IF YOU DONT EXERCISE LIKE YOU SHOULD.
910169
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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Glycerol and fatty acids make phospholipids.  Fatty acid chains are nonpolar.
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Low fat means a product has less than 3 grams of fat per serving\n\ninfo found under food label claims
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Different oils have different boiling points.