polyunsatured fat and monounsatured fat question...?
959386
Poly means many, or more than one.\nMono means one\nand unsaturated fats are liquid at room terperature,  This is a good thing. \n\nWhereas saturated fats are still solid at room temperature.\nSo when you eat saturated fats they start to line your veins & arteries ... clog up you liver, heart and other important organs.\nIt's best to stay away from, or limit your saturated fats.\n\nThe best unsaturated fats would be olive oil and fish oils.  They actually do your body good when you include them in your diet.\nFor instance they raise the good cholesterol in your body, and lower the bad.\nAny vegetable oil blend is usually good too. (those are the poly ones)\nIt's the Crisco & margarine type fats you have stay away from.\nAnd, sadly, butter too!\n\nHope this straightened it out for you.\n\nPS ... Your body NEEDS fat for good enzyme fuction ... but too much just packs on the pounds.
421259
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.
1003576
I wasn't sure, so I found this link -- it has info on both:\n\nhttp://www.womens-health-questions.com/omega-3.html
303699
What is the best way to clean dirty dishes? Soap and water. What dissolves "plaque"? Well, high-density lipoprotein or HDL. So you need to get HDL up.\n\nBut how? It is advantageous to have good genes. But you can help also. Here are some:\n(1) Eat foods containing Omega-3 oils. Fatty fish or flaxseeds. Unfortunately, our waters are so polluted, if you eat too much fish, you take in too much mercury. \n\nAllow me to digress. Some decades ago, I wondered why Eskimos, although more than 50% of their calories come from fats, their cardiovascular system was "young". Absolutely no plaque build-up. Now it is clear.  Their diet is very high in fish.\n\n(2) Use mono-unsaturated oils. "Saturated" oils, or animal fats, just cling to your arteries. These are solids at room temperature. Saturated oils are called that because they are "saturated" with hydrogen.  They have only single bonds. Because they have only single bonds, they don't like to chemically react with anything. They are virtually inert. "Poly-unsaturated" oils have multiple double or triple carbon-to-carbon bonds. They are very reactive. They don't contribute to plaque build up because they react with HDL and are carried away. However, they are so reactive, they tend to cause cancer. These include tropical oils like coconut oil. Omega-3 is in this category but it is not POLY-POLY-unsaturated. Worse of all are "trans-fats". These are so called partially hydrogenated oils.  These are so inert, you might as well drink motor oil. But mono-unsaturated oils -- such as olive oil, peanut oil, and canola oil -- are a compromise. Reactive enough to be carried away, but not so reactive that they cause other problems. So are Omega-3 and other oils that have a few unsaturated reactive sites.\n \n(3) Vitamin B3, or "niacin" helps raise HDL. Eat lots of peanuts, which is also high in mono-unsaturated peanut oil.\n\n(4) Exercise also helps bring up HDL.\n\n(5) Lecithin. No one touts this but I think this is one of the best "plaque emulsifiers". It is a very water soluble fat.  It can be very inexpensive if purchased in granular form in health food stores. Some people use Lecithin for making cookies or ice cream. It is extracted from Kelp. It is found in egg yolk (That is how in the making of mayonnaise, egg yolk is used to emulsify an oil).\n\nSo, stay young by eating foods that help unclog your arteries. And they tast great also.
772107
One way to check the amount of fat in a product and compare it to another is to check a nutrient data base.  \n\nIf you go to www.mypyramid.com, you will find lots of nutrition information available.  Choose MyPyramid Tracker in the box on the left.  Choose Assess Your Intake.  Then develop a free account.  Then you can get nutrition information on one food at a time, or on a whole meal, or day's worth.  \n\nI checked potato chips and corn chips.  Neither were in a comparable quantity.  So I identified the fat and calorie content of each and then compared.  With 75 calories of potato chips, there is 4.8 gm fat.  With 100 calories of corn chips, there is 6 gm fat.\nThere are several ways to calculate.  But since 75 is 3/4 of 100, then 3/4 of 6 is 4.5.\n\n75 calories of potato chips have 4.8 gms fat.  \n75 calories of corn chips have 4.5 gms fat.\nTherefore potato chips have more fat than corn chips.\n\nLenore
467935
Aw, you are in a growing stage, do not worry so much about this. Your body requires tremendous energy for all it's going to be doing in the next couple of years, so it will need that fat.  Fat is stored energy.
715804
Soy milk-Polyunsaturated and monounsaturated fats are good for your heart. Contains no antibiotics, hormones, cholesterol, or links to cancer, diabetes, and other diseases.\nPlease see the webpages for more details on Soy milk.
589462
Click here and scroll down to see your diet totals: (rough estimate until you put it the type of food you actually ate)\n\n http://www.nutritiondata.com/nd.php?q=B00021yourqq0diet-01c30tk-084410s-04q21Hc-084201B-01c32Ov-01c21Lk-01c201l \n\nTotal calories-1623\ntotal Fat-52.9 grams of which 24 are saturated fat\nprotein 91.9 grams\ncarbs-194 grams\nsugar-141 grams\n\n\nNot very healthy--do you eat vegetables at all?  too much sugar and fat\n\nI think it's time for a change........:)
58659
fat is part of a balanced diet, and most foods you eat will at least contain some fat. The trick is not to go overboard and eat thing like chocolate and McDonalds which are really nothing but fat.
153738
Normal tryglyceride levels are less than 150 mg/dL.  Stick with monounsaturated and polyunsaturated fats such as those found in canola oil and olive oil and stay away from any saturated fats.  Assuming you consume about 2000 calories per day, you should have no more than 65g/fat a day.  \n\nHere's a chart to follow to keep your saturated fats and triglycerides to a minimum:\n\nCalories:::::Satured Fat:::::Total Fat in Grams\n1,600::::::::18 or less:::::::::53 \n2,000::::::::20 or less:::::::::65 \n2,200::::::::24 or less:::::::::73 \n2,500::::::::25 or less:::::::::80 \n2,800::::::::31 or less:::::::::93
875821
that's a lot to answer so i'm not putting all the long details here. go to this link: http://www.answers.com/lipids .\n\nthat site is actually really helpful when you need to find out anything.
1143634
fat is turned into energy and consumed by your body.
852359
Most fruits and vegetables are low in fat. Do not chose avocados, they are high in fat.
213763
Polyunsaturated and monounsaturated fatty acids (e.g., fish oils, olive oil) have been shown to have a protective effect on cardiovascular health, while unsaturated trans fats and saturated fats have been linked to higher risk of heart disease. In fact, blood low-density lipoprotein (LDL) cholesterol levels are more strongly linked to a person’s dietary intake of saturated fats and trans fats than how much cholesterol the person eats (e.g., from eggs). Therefore, it is important for people to watch out for “low cholesterol” or “no cholesterol” products that are high in saturated fats or trans fats because they are still very dangerous to heart health.\n\n\nDietary fat is a concentrated source of calories, providing more than twice the energy found in carbohydrates or proteins. It is important to balance the intake of energy with overall energy expenditure to avoid unintentional or excessive weight gain or weight loss. Consuming more calories than the body needs, whether from fats, carbohydrates or from proteins, will lead to weight gain. Therefore, a low–fat diet that is not combined with overall calorie control or energy balance can also lead to excessive weight gain. Overweight and obesity are risk factors for coronary artery disease and other heart–related problems. \n\nThe Food and Nutrition Board of the Institute of Medicine (IOM) develops recommendations for intake levels of certain nutrients for healthy Americans called Dietary Reference Intakes (DRIs). The IOM panel recommends that total dietary fat intake should consist of 20 to 35 percent of total daily energy (calorie) intake. Specifically, the Third Report of the National Cholesterol Education Program (NCEP) released in May 2001, recommends that 25 to 35 percent of one’s daily calorie intake should come from fat. Saturated fats should be less than 10 percent of total daily calorie intake; polyunsaturated fats should be up to 10 percent of total calorie intake and monounsaturated fats up to 20 percent of total calories. \n\nTrans fats should be limited as much as possible by avoiding foods prepared with partially hydrogenated vegetable oils. If you have heart disease or are at high risk for developing it, then saturated fat should be limited to less than 7 percent of total daily calories. In general, the best strategy for reducing one’s trans fat and saturated fat intake is to read food labels and eat a balanced heart–healthy diet. The U.S. Food and Drug Administration (FDA) Food Guide Pyramid is a useful tool for monitoring daily food intake. For additional tips, see Tips for Reducing Fat Intake.
96559
yes muscles weigh more than fat here is why....\n\n\nMuscle weighs more than fat because muscle cells that compose muscle are \ndenser than fat cells.  Why is this?  Because fat cell cytoplasm contains \nmostly oils (lipids), whereas muscle cell cytoplasm contains mostly \ncontractile proteins (myosin and actin) suspended in an aqueous (watery) \nenvironment.  Lipids in general are less dense than water.  You can prove \nthis by mixing salad oil with water in a bottle and shaking it.  \nEventually, the oil will separate from the water and float to the top to \nform a lighter layer floating on top of the water.  This lowered density of \nlipids make fatty tissue less heavy than muscle.
745545
these might help..\n\nhttp://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-2621.2006.01347.x\n\nhttp://www.co-lipidology.com/pt/re/colipidology/abstract.00041433-200502000-00009.htm;jsessionid=Fh8fr0yV02g1pkF1LGYLXyzy9lPXZ4Gn69QZKHJ1GG1vJYGw1czy!-1640309041!-949856145!8091!-1\n\nhttp://scholar.google.com/scholar?hl=en&lr=&q=cache:yYCPrA4fU54J:bmc.ub.uni-potsdam.de/cgi-bin/show.pl%3F1475-2891-4-33/1475-2891-4-33.pdf+list+of++biochem+experiments,+TEAC+assay+or+the+phenolics+test
750469
Fat storage does not invade muscle fiber.  It is a genetic predisposition.  Different people acrue different amounts of fat in different areas.  It has nothing to do with the type of muscle in that area.