Fats and Oils
FATS AND OIL
DEFINITION:
Fats and oils, group of organic substances that form an important part of the diet and also are useful in many industries. The fats are usually solid, the oils generally liquid at ordinary room temperatures. Some tropical products, liquids in their sites of origin, become solids in cooler climates; in commerce these often retain the name originally given, e.g., palm oil and coconut oil. Chemically fats and oils are either simple or mixed glyceryl esters of organic acids belonging to the fatty-acid series.Fats and oils are derived from both plant and animal. sources.(http://encyclopedia2.thefreedictionary.com/Fats+and+Oils) TYPES/CLASSIFICATION:
Saturated Fats
Saturated Fats are by far the most controversial of all the different types of fats and oils. They are critical to certain bodily functions and should not be thought of as a villain but as a natural substance the body uses for many purposes.
This is the scientific definition of saturated fatty acids. It's OK if you don't understand it. Saturated fats have no double bonds between the carbon atoms of the fatty acid chain and are thus fully saturated with hydrogen atoms. In other words, their molecular chains are saturated because they cannot incorporate additional hydrogen atoms. OK, you can uncross your eyes and breath now.
Saturated fats are solid at room temperature. They are stable so they do not easily become rancid.
Saturated fats are our predominate source of energy and are most commonly found in meat and dairy products. Saturated fats have been implicated in the past as a major factor in heart disease, but we’ve now learned that the saturated type of fats, within certain parameters, can be considered as good fat. It is much more important to know how an animal was raised. Avoid animal products that were raised on corn/grain. Whenever possible, make sure the meats, milk and butter you consume come from an animal that was range red, allowed to feed on grass. This drastically
DEFINITION:
Fats and oils, group of organic substances that form an important part of the diet and also are useful in many industries. The fats are usually solid, the oils generally liquid at ordinary room temperatures. Some tropical products, liquids in their sites of origin, become solids in cooler climates; in commerce these often retain the name originally given, e.g., palm oil and coconut oil. Chemically fats and oils are either simple or mixed glyceryl esters of organic acids belonging to the fatty-acid series.Fats and oils are derived from both plant and animal. sources.(http://encyclopedia2.thefreedictionary.com/Fats+and+Oils) TYPES/CLASSIFICATION:
Saturated Fats
Saturated Fats are by far the most controversial of all the different types of fats and oils. They are critical to certain bodily functions and should not be thought of as a villain but as a natural substance the body uses for many purposes.
This is the scientific definition of saturated fatty acids. It's OK if you don't understand it. Saturated fats have no double bonds between the carbon atoms of the fatty acid chain and are thus fully saturated with hydrogen atoms. In other words, their molecular chains are saturated because they cannot incorporate additional hydrogen atoms. OK, you can uncross your eyes and breath now.
Saturated fats are solid at room temperature. They are stable so they do not easily become rancid.
Saturated fats are our predominate source of energy and are most commonly found in meat and dairy products. Saturated fats have been implicated in the past as a major factor in heart disease, but we’ve now learned that the saturated type of fats, within certain parameters, can be considered as good fat. It is much more important to know how an animal was raised. Avoid animal products that were raised on corn/grain. Whenever possible, make sure the meats, milk and butter you consume come from an animal that was range red, allowed to feed on grass. This drastically