What are other names for trans fats?
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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.
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http://www.fatsonline.nl/
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your body can convert any fat into cholesterol, whether or not it is vegetable or animal fat\n\nEat what you like, fish is good for you but only in moderation - sea food contains mercury and other heavy metals, try salmon instead
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Hi Danette.  This would be a false statement.  Examples of lipids that do not contain fatty acids include cholesterol and vitamin E.  Fatty acids are lipids, but not all lipids are fatty acids.
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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).
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The chemical names for linolenic acid are: 9,12,15-all-cis-octadecatrienoic acid; (9Z,12Z,15Z)-9,12,15-Octadecatrienoic acid; alpha-linolenic acid; all-cis-9,12,15-octadecatrienoic acid; all cis-Delta-9,12,15-octadecatrienoate; cis-9,12,15-octadecatrienoic acid; cis,cis,cis-9,12,15-octadecatrienoic acid; cis-delta-9,12,15-octadecatrienoic acid; Linolenic acid; (Z,Z,Z)-9,12,15-Octadecatrienoic acid; and the best chemical formula is C17H28COOH
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The list is just way too long.  Definitely avoid all hydrogenated oil containing items (potato chips, pretzels,etc.).  Avoid sugar completely, I can't stress this enough.  Sugar will cause weight and health problems.  That doesn't mean you should substitute with any of the other artificial sweetners.  Try stevia or candy bars with raw cane sugar.  Check these out at your local health food store.
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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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fat\nA description of the fat-soluable vitamins. ... There are four fat-soluable vitamins and they are: Vitamin A (Beta Carotene or Retinol), Vitamin D, Vitamin E and Vitamin K
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For lots of info on coconuts and coconut oil check out www.mercola.com.  I'm impressed - most people have no idea coconut fat is one of the healthiest fats.
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It probably is a case of rounding down with unrealistic portion sizes, but, to give the poor manufacturer a chance, partially-hydrogenated oil is the ingredient that contains "lots" of trans fats.  If the hydrogenation was done to completion, then the amount of trans acids could be truly vanishingly small (<0.1% is easy enough to achieve).  They would usually bother to call this "fully hydrogenated oil" but it can be found as simply "hydrogenated oil."  Partially hydrogenated == poison.\n\nIn any case, just get used to pouring olive oil on everything and you'll be healthier for it.  Butter, despite accurate claims of being healthier than partially-hydrogenated oil, still isn't healthy.  It is often up to 5% trans fat itself.  It's kind of like saying cyanide is healthier than ricin: completely true, and completely missing the point.
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A. Important Classes of Lipids \n1. Fatty Acids - Long Chain Aliphatic Carboxylic Acids. \n2. Triacylglycerols - Esters of Fatty Acids with glycerol. \n3. Glycerolphospholipids - Esters of glycerol with fatty acids and phosphate derivatives. \n4. Waxes - Esters of a fatty acid with a long chain alcohol. \n5. Sphingolipids - Esters of Fatty Acids with Sphingosine \n6. Steroids - Polycyclic aliphatics. \n7. Prostaglandins and Leukotrienes - oxidized derivatives of C-20 fatty acids
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This is an excellent question because of the property of partially hydrogenated vegetable oils to endanger human life.  I have searched with no success on the Internet looking for the reason that these trans fats do not have to be listed on labels.  Maybe if this question is put on other forums, the answer will be revealed. Probably the manufacturers that use partially hydrogenated vegetable oils would say that people should know without reading it on the label that  partially hydrogenated vegetable oils are trans fats.
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*E. Steroids \n\n        1. Steroids differ from neutral fats; steroids have a backbone of four fused carbon rings; \n            vary according to attached functional groups. \n        2. Functions vary due primarily to different attached functional groups. \n        3. Cholesterol is a part of an animal cell’s membrane and a precursor of other steroids, including \n            aldosterone and sex hormones. \n        4. Testosterone is the male sex hormone. \n\n *Enzymes are proteins,  that act as organic catalysts to speed chemical reactions within cells. \n\n*Cellulose is glucose bonded to form microfibrils; primary constituent of plant cell walls.\n\n*Starch is straight chain of glucose molecules with few side branches. \n\n*A protein is any chain of amino acids.\n\n*Fats are triglycerides containing saturated fatty acids (e.g., butter is solid at room temperature).
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Oatmeal eaten daily helps a little. \nDon't eat hydrogenated (trans fat) anything - read the food labels.\nEat much less animal protein.\nEat your veggies.
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Mineral oils. Some even have aloe vera extract and vitamin E
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fat chicks\nthin chicks\ndoughnuts