Health: Saturated, Monosaturated and Polysaturated Fat
Sunday, August 05, 2007
As an educated person, we should be wiser in selecting our daily food consumption. By consuming more bad fats via our favourite food, it may affect our life and health in future. Few months back, I realized about this and reduced my chicken meal (for your information I love eating chicken, especially fried chicken, since the past 31 years). Chicken have high content of fats/cholesterol especially under the skin. I'm planning to eat a lot more healthier food with less oil. I want to reduced my BMI (body mass index).
Some source of polyunsaturated fats1. A healthy diet includes some fats.
2 Bad fats are those that tend to be solid at room temperature, such as butter or shortening.
3. Monounsaturated and polyunsaturated fats are bad fats.
4. Different types of fats have different calorie counts.
5. All foods labeled "trans fat-free" are healthy foods.
6. Monounsaturated fats, such as olive oil, avocados, peanut butter and many nuts and seeds, can have a beneficial effect on your health when eaten in moderation and when used to replace saturated fats or trans fats.
7. Monounsaturated fats are also typically high in vitamin E, an antioxidant vitamin most Americans need more of.
8. The fats in the foods you eat should not total more than 25 percent to 35 percent of the calories you eat in a given day.
Answers: 1) True; 2) True; 3) False; 4) False. There are 9 calories in every gram of fat, regardless of what type it is. 5) False. Foods labeled trans fat-free may contain saturated fats, or they may be high in sugar and low in nutrients. 6) True; 7) True; 8) True
I would like to recommend a good reading easy to understand information about saturated fat, Monounsaturated and polyunsaturated:
http://www.defence.gov.au/news/raafnews/EDITIONS/4424/health/story01.htm
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posted by Kipas Repair JB @ 12:32 PM,
1 Comments:
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At Wednesday, July 16, 2008,
said...
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I'll admit that as a chemical engineer you probably know more about organic chemistry than I do. But what exactly are monoSATURATED and polySATURATED fats? Once all of the bonds are filled with hydrogens, isn't the fat just saturated? It can't get any more saturated, and if it is any less saturated it's a mono or polyUNsaturated fat.
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