Good Fats vs Bad Fats

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Here we are going to know about Good

Fat and Bad Fats.

Being a mom is a great responsibility to

introduce healthy eating habits to the

whole family.

There’s tons of information about

healthy nutrition on the Internet.

The problem is that the majority of it is

little trustworthy,

contradictory, and even misleading.

The oils are not an exception.

We hear a lot about bad and good fat fats

and their correlation with cholesterol

levels,coronary,

and other diseases

Types Of Fats

Fat-containing fatty acids with only

single bonds are called saturated,

and fat-containing fatty acids with

double bonds – unsaturated.

fatty acids with more than one double

bond are called polyunsaturated fats.

Unsaturated fats,

which naturally are liquid at room

temperature.

Meat products contain both saturated

and unsaturated fats.

Transformed Fats

The first thing you need to know is that

all-natural Fat

that is found in food are ‘good consumed

cold and in moderate amounts.

Simply speaking, ‘bad fats’ are fats that

are transformed during cooking and

chemical processing.

Heating is, in particular, bad for

unsaturated fats

such as vegetable oils,

which are more prone to transformation

than saturated fats.

The more unsaturated bonds fatty acid

has the more it gets transformed the

more harmful it is.

Based on this, animal and vegetable-

based saturated fats, coconut oil,

in particular, are considered to be the

best option for cooking.

Olive oil that is high in mono

unsaturated

fatty acids is an alternative to saturated

fats.

Vegetable oils that contain a high amount

of polyunsaturated fats,

such as sunflower and flaxseed oil, are

only healthy if consumed cold.

Conveniently, an amount of saturated

and unsaturated fats are often printed on

the label.

The manufacturing of vegetable oils

includes pressing

and full or partial hydrogenation als

called hardening.

Pressing can be chemical and

mechanical.

Mechanically pressed oils are healthier

since they do not contain harmful

chemicals that are left in small amounts

after the chemical process.

The chemical hydrogenation which is

meant for increasing product shelf life

converts liquid vegetable oils into solid

or semi-solid fats, called trans fats.

Trans fats can be naturally found in

small amounts of animal products have

including human milk.

Artificial trans fats, that are found in

margarine and mayonnaise

have proved to have huge negative

effects on health.

Trans Fats And Cholesterol

It has been proven that trans fats heavily

contribute to an elevated risk of

coronary heart disease (CHD).

The reason being, trans fat is a type of

unsaturated fat

that behaves like saturated fat because of

its chemical structure.

It increases the “bad” (LDL) cholesterol,

while also lowering the “good” (HDL)

cholesterol in the blood,

increasing the risk of heart disease.

The studies have proved that replacing

trans fat with non-hydrogenated

unsaturated fat

and/or natural saturated fat reduces the

risk of coronary heart disease by half.

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