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FATS:
Although fats have received a bad reputation for causing weight gain, some fats are absolutely essential for survival. About 20-30% of our caloric intake for the day should come from healthy fats. We need fats for normal growth and development; we use fats for energy; we need fats to absorb certain vitamins. Fat soluble vitamins, such as A, D, E and K. They have to be absorbed with a fat soluble molecule.
Fats cushions our organs; maintain our cells membranes; it provides taste, consistency and stability in the food we eat that are stored in our adipose tissue, which is under the skin and around the organ. It insulates the body and protects it from shock. Fats are found in meat, poultry, nuts, milk products, butters, margarine, oils, lard, fish and grains. However, the main point here are the types of fats. We have three different types of fats: Saturated: In animal products, such as meat dairy and eggs, and some plant based products, such as palm and palm kernel oils. Unsaturated: Fish oils as well as vegetable oils and nuts. and Trans fatty acid: found in commercially packaged items, such as cookies, cakes, fries and doughnuts. Both saturated and trans fatty acid has been shown to increase the risk of heart decease, increases our cholesterol levels, and harden our arteries. Saturated fats basically means all the carbon atoms are saturated with hydrogen molecule. You don’t need to understand that much, but you need to understand that these terms, saturated or unsaturated, are actually terms that means something in organic chemistry, that’s where these terms comes from. Unsaturated fats means that some of the carbon atoms have hydrogen in them.
There are two kinds of unsaturated fatty acids: Monounsaturated: Olive oil, peanut oil. Polyunsaturated fatty acids: Fish oil, corn oil and soy bean oil. There are some essential fatty acids. Essential means is essential to get in our diets because our bodies cannot produce it. We have two essential fatty acids: Omega 3 fatty acids and Omega 6 fatty acids. Omega 3 are not found wildly in the food supply; is found in fatty fish and some nuts like walnuts and flaxseeds. Omega 6 is wildly found in the food supply. Nuts, corn oil, sunflower oil, so is easy to get omega 3, but we don’t always get omega 6 in our diets.
Trans fatty acid were created to take healthy oil and solidified it to make it spreadable like butter. That’s how margarine was created. It’s a more stable fat; it means it can be heated in high temperatures and it increases the shelf life. It made every company in the world to use it for everything. Unfortunately, it raises our bad cholesterol and increases our rate for heart decease and it’s as bad if not worse then saturated fats. Anything listed on labels that says, partially hydrogenated is how we know when a food has trans fat in it.
Over consumption of fats will lead to obesity, cardio vascular decease, elevated cholesterol and triglycerides, cancer, fatty liver decease, diabetes and gull bladder decease. Because fat has more calories per gram, is very easy to over eat them and get too many calories in our diet. Although we need some fats, we need to watch how much we take in.
The digestion of fats is alot more complex then the digestion of carbohydrates or proteins, because fats does not dissolve in water, therefore is not easily broken down by a fat digestive enzymes. Fats take longer to digest then either carbs or protein. Fat digestion and absorption requires that the complex fat molecule would be broken dawn into smaller, more manageable molecules, just like the carbohydrate digestion I mentioned. Fat digestion does not begin at the mouth like carbohydrates; it begins in the small intestine. The enzymes chop-up the lipid molecule into fatty acid molecules and glycerides molecules. That’s how fatty acids are broken down. However, because fats does not dissolve in water, the fat molecules enters the first part of the small intestine in a big mass, which makes it impossible for the pancreatic enzymes to attack it. Since this enzyme is a water soluble enzyme, it can only attack the surface of the fat molecule and therefore not break it down. To overcome this, the body has something called bio. Bio is produced by the liver and secreted by the gull bladder and it enters the small intestine through what’s known as the common bio duct that’s attached to the liver and the gull bladder and it goes into the first part of the small intestine.
This Bio emulsifies that, which basically means that it disperses it into small droplets, which then becomes suspended in watery contents of the digestive tracks; and by doing this, it allows the (forgot name of enzyme) or fat digestive enzyme to gain access to fat molecules and be able to break it down into the fatty acids and glyceral; therefore being able to be absorbed in the small intestine. Now, protein and carbs are broken down and absorbed into the blood stream, but fat is a bit different. It’s first taken into the lymphatic system and eventually drains into the blood stream. The absorbed molecule are transported by the blood to the membranes of the adipose tissues of the muscles cells where they’re either stored or oxidized for energy. Since glucose rather then fat as the bodies preferred source of energy and only about 5% of our absorbed fat can be converted into glucose, a significantly portion of our fats is typically stored as body fat. THAT is the reason we don’t want to over consume fat to a great extend. Because we store it very easily in our bodies. When we have storage form of fat around our organs, that becomes a dangerous fact for heart decease and other health problems.
Although fats have received a bad reputation for causing weight gain, some fats are absolutely essential for survival. About 20-30% of our caloric intake for the day should come from healthy fats. We need fats for normal growth and development; we use fats for energy; we need fats to absorb certain vitamins. Fat soluble vitamins, such as A, D, E and K. They have to be absorbed with a fat soluble molecule.
Fats cushions our organs; maintain our cells membranes; it provides taste, consistency and stability in the food we eat that are stored in our adipose tissue, which is under the skin and around the organ. It insulates the body and protects it from shock. Fats are found in meat, poultry, nuts, milk products, butters, margarine, oils, lard, fish and grains. However, the main point here are the types of fats. We have three different types of fats: Saturated: In animal products, such as meat dairy and eggs, and some plant based products, such as palm and palm kernel oils. Unsaturated: Fish oils as well as vegetable oils and nuts. and Trans fatty acid: found in commercially packaged items, such as cookies, cakes, fries and doughnuts. Both saturated and trans fatty acid has been shown to increase the risk of heart decease, increases our cholesterol levels, and harden our arteries. Saturated fats basically means all the carbon atoms are saturated with hydrogen molecule. You don’t need to understand that much, but you need to understand that these terms, saturated or unsaturated, are actually terms that means something in organic chemistry, that’s where these terms comes from. Unsaturated fats means that some of the carbon atoms have hydrogen in them.
There are two kinds of unsaturated fatty acids: Monounsaturated: Olive oil, peanut oil. Polyunsaturated fatty acids: Fish oil, corn oil and soy bean oil. There are some essential fatty acids. Essential means is essential to get in our diets because our bodies cannot produce it. We have two essential fatty acids: Omega 3 fatty acids and Omega 6 fatty acids. Omega 3 are not found wildly in the food supply; is found in fatty fish and some nuts like walnuts and flaxseeds. Omega 6 is wildly found in the food supply. Nuts, corn oil, sunflower oil, so is easy to get omega 3, but we don’t always get omega 6 in our diets.
Trans fatty acid were created to take healthy oil and solidified it to make it spreadable like butter. That’s how margarine was created. It’s a more stable fat; it means it can be heated in high temperatures and it increases the shelf life. It made every company in the world to use it for everything. Unfortunately, it raises our bad cholesterol and increases our rate for heart decease and it’s as bad if not worse then saturated fats. Anything listed on labels that says, partially hydrogenated is how we know when a food has trans fat in it.
Over consumption of fats will lead to obesity, cardio vascular decease, elevated cholesterol and triglycerides, cancer, fatty liver decease, diabetes and gull bladder decease. Because fat has more calories per gram, is very easy to over eat them and get too many calories in our diet. Although we need some fats, we need to watch how much we take in.
The digestion of fats is alot more complex then the digestion of carbohydrates or proteins, because fats does not dissolve in water, therefore is not easily broken down by a fat digestive enzymes. Fats take longer to digest then either carbs or protein. Fat digestion and absorption requires that the complex fat molecule would be broken dawn into smaller, more manageable molecules, just like the carbohydrate digestion I mentioned. Fat digestion does not begin at the mouth like carbohydrates; it begins in the small intestine. The enzymes chop-up the lipid molecule into fatty acid molecules and glycerides molecules. That’s how fatty acids are broken down. However, because fats does not dissolve in water, the fat molecules enters the first part of the small intestine in a big mass, which makes it impossible for the pancreatic enzymes to attack it. Since this enzyme is a water soluble enzyme, it can only attack the surface of the fat molecule and therefore not break it down. To overcome this, the body has something called bio. Bio is produced by the liver and secreted by the gull bladder and it enters the small intestine through what’s known as the common bio duct that’s attached to the liver and the gull bladder and it goes into the first part of the small intestine.
This Bio emulsifies that, which basically means that it disperses it into small droplets, which then becomes suspended in watery contents of the digestive tracks; and by doing this, it allows the (forgot name of enzyme) or fat digestive enzyme to gain access to fat molecules and be able to break it down into the fatty acids and glyceral; therefore being able to be absorbed in the small intestine. Now, protein and carbs are broken down and absorbed into the blood stream, but fat is a bit different. It’s first taken into the lymphatic system and eventually drains into the blood stream. The absorbed molecule are transported by the blood to the membranes of the adipose tissues of the muscles cells where they’re either stored or oxidized for energy. Since glucose rather then fat as the bodies preferred source of energy and only about 5% of our absorbed fat can be converted into glucose, a significantly portion of our fats is typically stored as body fat. THAT is the reason we don’t want to over consume fat to a great extend. Because we store it very easily in our bodies. When we have storage form of fat around our organs, that becomes a dangerous fact for heart decease and other health problems.
