i would like to know the difference among the types of fats.i know that there are good and bad fats. i know that saturated fat and trans fats are the worse; monounsaturated is good. where does polyunsaturated stand? is it better/worse than monounsaturated. is there a such a thing as consuming to much good fats? also saturated fats and unsaturated fats are essential--you cant live without them, right?
Last edited by steven2984us; 04-19-2004 at 03:14 PM.
Fats are like an onion: layers within layers...you can delve as deeply as you wish. The breakdown into just 3 groups is a bit simplistic but somewhat uselful.
The unsaturated fats contain all the essential fatty acids...like omega-3's DHA and EPA, linoleic and linolenic acids. Nobody has ever found any physical needs for ANY saturated fat. They are useful only for additional energy.
Same can be said of monosaturates although the monos are easiest on our lipid patterns (with the exception of the Omega-3 component of the polys: the best oil we can eat (think fish.))
There is no-place in nutrition for the poisons made in chemical vats called "trans-fats"...they are NOT food and are they should be avoided like the plague. Hydrogenates should be used to lubricate gearboxes and nothing else.
Natural saturated fats that are not refined can be beneficial. Extra virgin coconut oil not only gives you energy (is not stored as fat, but is used as energy), but is antiviral and antibacterial. This website should help and will shed some light on the FDA's recommendations. A bit technical, but very interesting! http://www.************.org/know_you...your_fats.html
Yeah you should check that one based on Weston A Price's study in nutritioin. It was new to me few days. Wow, I am falling for it. Amazing information. I have been going through many diets and led to this diet now. So, I have many knowledge in nutrition generally. Saturated fat is vital to your health. Believe it or not.
Last edited by Acne Fighter; 05-05-2004 at 06:58 PM.
Trans-fats are formed when an unsaturated fat is hydrogenated to break apart double and triple bonds (the more single bonds, the more stable and hard the product.)
On doing so the molecule often "kinks" into a differenent shape that is EXTREMELY uncommon in nature.
This molecule is though to act like the worst of the saturated oils and causes both a rise in the blood's LDL levels and a drop in the HDL's...just the opposite of what we want for health.
There's a push for listing them on Nutrition Labels but it will be a while coming because a LOT of foods use it and big manufacturers carry a BIG stick in Washington.
Best we can do is to scour the ingredients and avoid anything that says "hydrogenated" or "partially hydrogenated."