This is the rest of the article about the 3 types of fat Fat as an energy food, gives twice as much energy as an equal weight of the other energy foods – protein and carbohydrates. There are three kinds of fat: saturated, monounsaturated, and polyunsaturated. They are differentiated by their molecular structure. Three types of Fat: Saturate fat– Is a vital nutrient. It is not a poison. It is an important source of energy, it aids in the digestion process, helps the heart and other vital organs, it helps the body maintain its health. In fact, if the body does not get saturated fat and monounsaturated fat it will make it on its own but not enough for optimal health. This fat’s bad reputation started in the 1960s, when Dr. Ancel Keys, PhD(1904-2004) using what he called the Mediterranean diet suggested eating too much fat was unhealthy (1953). He is known as the father of the low-fat diet. He was with the university of Minnesota physiologist and nutritionist. During WWII he came up with ready-to-eat provisions called Field Rations, Type K which eventually came to be known as K Rations. Eisenhower eating Field Rations Dr. Keys later work on eating fat and Heart disease made a great impact on the American diet. He concluded that fat elevated cholesterol causing for no known reason a buildup of plague in the arteries walls. Known as the Cholesterol hypothesis (Diet-Health Hypothesis, and Lipid Hypothesis). What Dr. Keys failed to study and ignore, is our previous history, our ancestors eating fat, and their miracle survival of thousands of years before that date. Animal fats (Lard), beef tallow, butter, cheese, chicken fat, coconut and palm oil, eggs, ghee (clarified butter), milk, mutton tallow, Nutmeg oil, Peanut Oil, Sour cream, and Vinegar were the common crucial fats used throughout the history of mankind and maintaining healthy cells, healthy organs, and a healthy body. Note the Low-Fat diet is not the Atikins Low Carbohydrate Diet. Dr. Atkins was the first Dr. that stood up against the low-fat diet and established the low-carb Atkins Diet and used the Glycemic index. That diet and other things will be in another post right now let’s continue with a look at fats. Polyunsaturated fat- is a fatty acid mostly found in plants, it is four or more hydrogen atoms short of saturation. Polyunsaturated fats are the absolute WORST oils to use when cooking because these omega-6 rich oils are highly susceptible to heat damage . When these fats are exposed to heat, light or oxygen they readily oxidize (to your car that means rust) and form free radicals. Our diet needs polyunsaturated fat, our bodies cannot produce this fat so they are essential that we eat them daily. We must have some in our diet but too much can be detrimental. Consumption exceeding 10% Omega-6 oils of total calories can lead to blood disorders, cancer, liver damage, and vitamin deficiencies. When polyunsaturated fats or oils are heated they become known as 4-hydroxy-trans-2-nominal (4-HNE). Polyunsaturated Fatty Acids - This category includes common vegetable oils (polyunsaturated oils) such as: Canola, Chia Seed, Cod Liver, Corn, Cottenseed, Fish Oils, Flaxseed, Hemp Seed, Herring, Lecithin, Linseed, Menhaden (Fish Oil), Safflower, Salmon Oil, Sardine Oil, Sesame seed, Soybean, Sunflower, Vegetable Oil, and Wheat germ. Polyunsaturated fat consists of both Omega-3 and Omega-6. Monounsaturated fat- is two hydrogen atoms short of being a saturated fat. Olive oil is mostly Monounsaturated then ¼ saturated and polyunsaturated. Monounsaturated Fatty Acids - Almond, Avocados, Butterfat, Grape Seed, Olive, Peanut, Pumpkin, Rapseed (canola) and, Sesame. Good source for fat but become toxic if heated. Heating causes the oil to become oxidized
Posted on: Fri, 31 Jan 2014 15:07:29 +0000