purpose of finding lipids in foods?
102999
20 years ago it was just colestrol. It both blocked artieries and the body use it to make hormones and other vital chemicals.  this discrepency was resolved with High Density Lipids not clogging, but useful and vital to health, and the Low Density lipids which cause heart problems.
280976
Lowering triglycerides emphasizes several dietary components.\n\n* Decreasing calories to lose weight if your Body Mass Index (BMI) is 25 or higher. \n* Restricting alcohol \n* Limiting fat to about 35% of calories \n* Decreasing carbohydrate, particularly simple carbohydrate, to no more than about 50% of calories \n* Decreasing saturated fat to less than 7% of calories \n* Limiting dietary cholesterol to less than 200 mg per day \n* Using unsaturated fat to replace saturated fat \n\nEat more fish as the fat in it is of the good sort.  Eat fish that have a short life span like shrimp and salmon as they don't have the mercury problem and fish with longer lives have.  Fish liver oil and flax seed oil are good for you
509614
I studied this question myself for the same reason.\nThat is , triglycerides and cholesterol. The challenge is\nto replace meat with veggys that are high in protein.\nThe problem is that protein is made up of 9 critical\namino acids. The absence of any 1 or more, weakens the\neffectiveness of the protein. Meat , or more accurately,\nanimal source, has a complete set of amino acids. Veggys\nare absent a few, but not absent the same ones. By\ncombining certain high protein veggies, each vegetable's\namino acid content compliments the lack in the other. \n Vegetables can be grouped into 1 of 3 types in this regard.\n1) The legumes:  beans, peas, lentils, peanuts\n   (Note : peanuts are not a true nut, they are legumes,\nmore closely related to beans)\n\n2) The grains, seeds and nuts: Wheat(and flour,pasta,bread),\nbarley, oats, sunflower seeds, almonds, walnuts, pecans,\nhazel nuts(all nuts)\n\n3) Special category: Rice and corn\n\nNow the trick is to combine at least 1 item each from\nat least 2 groups. For example, bread and peanut butter\nmake up a complete protein since bread is from group 1)\nand peanut butter is from group 2). Other good and well known combinations are rice & beans, corn and beans,\nmixed nuts with peanuts. Also, if you don't need to be a\npure vegetarian about it, mix a little animal source with\nany 1 group and it completes the protein. A lot of beans with a little bit of ground beef, keeps the triglycerides\nlow and stretches the beef. Another hint is that the\ncholesterol in eggs comes from the yolk. The white is\nalmost pure protein, void of cholesterol and triglycerides\nand it completes the protein of the veggys.
978689
It is said to reduce blood cholesterol. I have started using it. Gram for gram all oils have the same number of calories which is 9. \nHow some oils are better than the others depends on their effect on your cholesterol. I use a combination of oils yo achieve the best results. \nFor an egg, fish or any other fry I would use Olive oil (Pomace). For other dishes I use Peanut, Sesame, Rice bran or Saffola/Sunflower oils. I do not use a mixture of these oils for a particular recipe, but use a different oil for each dish. This way my family benefits from the various nutrients present in different oils. The best oils though would be Olive, Canola followed by Peanut, Sesame, Rice Bran.....for lowering Cholesterol.
608344
dont follow lay people dude, yes cross word puzzles and or high brain situlated things would work, but lets face it. it all comes done to your nutrition, if you increase antioxidants and phytochemmicals food mostly in veggies and fruits, whole grains lean meats non or low fat milk, and the omega 3 fatty acid (your brain is 60% fat) the DHA is the best compent of omega 3 for the brain, (get it mosyly from fish/fish oil, and to a lesser extent flaxseeds and flaxseed oil (some people cant convert the flax to the DHA) for antioxidants try eating healthy so your internal antioxidant enxymes function better and your mictrocodra in the cells produce maxuim energy, then you'll learn fairly rapidly (alpha lopic acid is an all purpose diverse antioxidant protecting like all of the cell and regenerating all ther anti oxidants from its free radical forms back to its functional form. with out comprmising itself shit like that dude, study nutrition and antioxidants, it might pervent the  degerative diseases that 85% of us will get
1081501
Take a close look at your food labels.\n\nFoods that are high in saturated FATS will be processed by your liver and converted into CHOLESTEROl when you eat it.\n\nFoods that contain CHOLESTEROL are digested and are more likely to elevate your TRIGLYCERIDE levels in your bloodwork.\n\nOf course, eating foods full of fats and calories of any kind will tend to cause you to gain weight and increase both triglycerides and choesterol levels, but in general the above is true.
247527
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
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Oh wow, that is not a short answer question. Almost everything that happens in biology is controlled to some extent by macromolecules. I'm not sure what level of answer you want but here are some things you can look up.\n\nOK some pointers look up proteins, lipids (also known as fats) and carbohydrates. DNA (and RNA) are other examples of macromolecules. \n\nProteins, lipids and carbohydrates are all used as fuel sources (and storage) for the body. They are all also involved in sending messages around the body. DNA is mainly used to store information.\n\nProteins can be used as catalysts (known as enzymes) and are involved in most of the reactions that occur in the cells.\n\nLipids (or fats) are a long term energy source, they are also used in making the phospholipid bilayer (the plasma membrane) which surrounds cells, they are often used as barriers. They are also used in some hormones.\n\nCarbohydrates primarily serve as a short term energy store and a source of fuel. However they are also used to modify proteins and lipids for different functions.\n\n\nWell these are the main groups there are lots more (and lots of different ways these are used) but this should get you started anyway. Good luck.
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.
1020678
because they lower cholesterol levels
382617
bone marrow contains cholesterol. However, cholesterol is not a harmful fat.  All animal fat contains cholesterol, and our bodies need it to survive.  Your nerve cells are rapped in a form of cholesterol called mylin(sp?)that help your brain work properly.  Its only been in the past few years with all the dieting fads that cholesterol has been dubbed bad. Its not going to hurt anyone to eat a little fat.
290300
Many lipids are glycolipids - a lipid bound to a carbohydrate.  These are often components of cell membranes.
482770
Calories is the unit to measure heat, where as Fat in terms of Chemistry is long chain molecules of fatty acids due to which Fat is solid at lower temperatures. \nIn common language calories is used to tell the amount of heat we can get from a specific food, and fat is the extra calories which are stored in body.
247666
It is indeed a wax. Plants create waxes as bees do. The chemical composition differs but these waxes consist of long hydrocarbon chains that may or may not be attached to a hydroxyl functionality. We had huge argumenets with federal scientists when I was preforming analysis for fats. The old method of analyzing fats involved stripping the food product with a solvent and evaporating the solvent and weighing the residue.\n\nFats are defined quite differently by law as being the sum of the fatty acids, expressed as triglycerides, from a food product. \n\nWaxes help plants retain their moisture in dry weather.
145876
Abundant in margarine, shortening, packaged baked goods and French fries to name a few, trans fat is a widely used ingredient for food manufacturers because it is cheap and contributes to increased shelf life. It is listed as "partially hydrogenated vegetable oil" and "vegetable shortening" on product ingredient lists.
1124066
Because food manufacturers aren't interested in being "effective".  Their focus isn't necessarily on what makes you feel good, or what is good for you.  It's on what "tastes great".  Before some consumers started paying attention to what goes into food and becoming more health conscious, we didn't have many "low-fat" or "light" versions of things, not to mention product labeling.\n\nThe chemical companies know that often what exists in nature is much more effective that what they can concoct in a lab.  Their motive is to be effective.  You go with what works.\n\nVery astute question.\n\nI wish you Peace.
555442
Soluble fibers are important to lower cholesterol naturally, preventing Irritable Bowel Syndrome symptoms and to prevent and relieve diarrhea and constipation.\n\nSoluble fiber has no calories because it fully passes through the body. Soluble fiber is not found in foods like bran and raw leafy green vegetables. Foods appearing fiberous need not be high in fiber like lettuce. The whole grains, cereal foods, fruits, vegetables and nuts, in general, are good sources of soluble fibers.\n\nGo here, they have a list: http://www.fatfreekitchen.com/soluble-fiber-foods-list.html\n\nand here; http://www.thriftyfoods.com/nutrition/topics_fbrfct.html\n\n As soluble fibre moves through the digestive system it absorbs water and waste materials to help move them out of our bodies. Because of its' ability to do this, soluble fibre has been shown to lower blood cholesterol and can be helpful in controlling blood sugar levels. Bacteria in our digestive tract breaks down soluble fibre, especially that found in dried peas, lentils and beans. The bacterial breakdown of fibre can, in some people, result in abdominal discomfort, bloating, gas and occasional embarrassment. Fortunately, there are things you can do to help - read on!\n\nInsoluble fibre is the type of fibre found in wheat bran, whole grain breads, cereals, vegetables and the edible peels of fruit such as apples and pears. Insoluble fibre cannot absorb water or waste materials as it travels through our digestive tract. It's this type of fibre provides bulk to the stool. As well, insoluble fibre helps to prevent constipation and keeps you regular.