Difference Between Saturated Fats and Unsaturated Fats

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My health and living is all about natural measures to help you live a healthy life, maintain a youthful state, and avoid sickness. It’s all about a great balance in life.

We will be discussing a very important topic, the two kinds of fats. They are the saturated fats and unsaturated fats. There are two main differences between the two, mainly of chemical nature. The saturated fats have all the carbon atoms holding as much hydrogen atoms as possible, they all cling together. The unsaturated fats have at least one location where the hydrogen can be added and this is the reason why they are healthier because they can allow the body to process, absorb, and break down these fats, allowing them to do their tasks in the body. The fats are responsible for nutrient delivery, regeneration, repair, absorption, nerve impulse transmissions, and in maintaining cell membrane integrity. They are a vital part of the animal diet. As animals, we all rely on fats to help us maintain our body and health.

Fats are not created equal, though. You have to be aware that some fats promote health, while others promote chaos in the body. It is important to recognize these two factors. So, the key to replace the “bad” fats with the “good” fats is what we strive for and it is what we should be doing in our everyday diets. You just need to get the balance right and allow the fatty acids of the good fats to do their job properly. Now, let’s get into saturated fats.

Saturated fats are generally solid at room temperature. You see congealed fat after you’ve had some meat, that’s basically saturated fat. Hence, you can understand why it is more difficult for the body to process it, especially in large quantities. So you just have to be careful when it comes to saturated fats. Saturated fats come mainly from animal and dairy products. They can raise your low-density cholesterol levels (LDL). These, in turn, can build up the plaque in your arteries and blood vessels, which is not good at all. Too much of it will put a strain on the body which can lead to heart disease and even stroke. Now we want to avoid this at all costs, of course. As we mentioned before, you’ve got to have the right balance, especially when it comes to saturated fats. They can be found specifically in meats, eggs, whole milk, butter, beef, mutton, lamb, fatty or non-lean meat, poultry with the skin on, processed meats such as salami, sausages, and luncheon meats, cream, whole-fat cheeses and cheese sources, cream sources, ice cream, coconut oil and coconut products. Just a word of warning about coconut oils, milk, eggs, and butter; they can be good for you to some extent, but they have to be taken in moderation. They are not all bad for you, since they have certain roles to play for your health and body. You just have to watch what you eat and follow the advice of nutritionists or nutrition experts about saturated fats and their adequate amounts of consumption. The trick is to avoid taking too much of them; too much of anything is not good at all.

So if saturated fats are the “bad” fats, what about the unsaturated fats then? Does this mean that they are all healthy? Does this mean you should be targeting them all in order to stay healthy? Let’s have a look further, shall we?

Firstly, Unsaturated fats come mainly from plants and seafood. They’re usually in liquid form at room temperature. So you can imagine that they can be more easily absorbed and processed by the body, which is very important because it allows your body to absorb them and do their function properly as well. In that regard, you could say that the unsaturated fats are really the health promotional fats which will do your body more good than harm.

There are a couple of types of unsaturated fats, the Monounsaturated fats and the Polyunsaturated fats. Let’s first have a look at the monounsaturated fats.

From a chemical standpoint, they are simply fats that have one double-bonded unsaturated carbon in the molecule, so they have room for more hydrogen bonds, which is, as mentioned before, great for absorption, and they can carry nutrients a lot better throughout your body. Monounsaturated fats are typically the healthy type. They allow absorption, cell regeneration, and maintain cell membrane integrity. Just remember, if you want to look a lot younger and better, you obviously need great cells that regenerate well. So, covering them up with plaque and other similar things won’t allow you to stay young and rejuvenated. It will make you age a lot faster instead. That’s typically why you can see that people with great diets usually seem to look a lot younger than the ones who don’t. This is because their cells are fighting against whatever they are putting into their bodies, including the normal cycles of cell regeneration and rejuvenation. So, the amount of fats that you take in also plays a great role in keeping you looking young and great as well.

Monounsaturated fats can also be referred to as monounsaturated fatty acids or MUFAs. They have the ability to lower your low-density cholesterol and they can increase your high-density lipoproteins, the HDLs. You’ve heard people talk about the “good” and “bad” cholesterols, right? Well, the low-density cholesterol is what you want to diminish. You wouldn’t want too much of these. You do want the high-density lipoproteins instead, which is thought to lower the effects of the plaque in the body. It allows plaque to break down and carry it out of the body through the liver in order to be discharged properly. Monounsaturated fats are the healthy choice in fats and oils. They are great for a lot of healthy meals as well because they have so much variety. A few great examples are olive oil, avocado, peanuts, walnuts, tofu, and kidney beans as well. These are only some of them, but there are others out there as well. The main point is that these will do you good. The saturated fats may do some harm for the body, but it’s basically all about balance.

The second type is the polyunsaturated fats. They have more than one double bond situated between the carbolic and the metal group. This allows a great transfer of energy and nutrients between cells as well. You might have heard of the Omega 3 fatty acids, which also belong to the polyunsaturated fat group. Salmon, fish oils, sunflower, and sunflower oils are really good as brain food because they can pass between the cell membranes very easily and help regenerate and rejuvenate your cells. As far as brain food goes, these are great and they’re really good. There were rumours around 20 years ago that sunflower seeds and oils can even heighten your brain activity, with talk about using the brain’s higher function by using a lot of sunflower seeds. I personally don’t know if this is accurate, but wouldn’t it be great if it were true? It would be great to have the so-called ESP, a higher brain function with the use of sunflower seeds. All of that aside, however, sunflower seeds are really good for brain activity.

We’ve heard about saturated fats, and unsaturated fats. We can now lean towards the unsaturated fats like the olive oils, avocado, fish, and sunflower seeds as well. There’s a whole swag of foods which have these as well. The main point is that these foods need to stand out in your diet.

Now, there’s one more aspect that we haven’t tackled yet and they are important and they belong to a class of their own. They are called Trans fats. They were invented in a science lab, and they’ve had no place in the body. They began to exist when scientists began combining certain oils and other chemicals and hydrogenating certain liquids so that they become hydrogenated oils that can withstand food processing better, and have a longer shelf life. They are rampant in a lot of packaged foods and you can also see them in a lot of foods that we eat, particularly those in a packet on the shelves. They are not processed by the body and they can cause a lot of plaque which leads directly to heart disease and even possibly, stroke. So, plaque formation is ultimately bad.

If you associate trans fats and plaque and the ramifications of plaque in your body, then you could really see that they are doing you damage. If you do have to eat foods which contain trans fats, do so sparingly, and do not let them become a part of your staple diet. Make them a part of your “treat” diets instead, which should come up only rarely. Because if you eat a certain “treat” everyday, then it’s no longer considered a “treat,” it then becomes part of your staple diet. If you want to call something a “treat,” then have it at least probably once a week or once a month. That is a treat.

We have to be careful when it comes to the consumption of trans fats. Examples of foods that include trans fats are french fries, microwave popcorn, margarines, meat pies, sausage rolls, pastries, biscuits, cakes, cookies, fried foods (especially those fried in saturated fats), fried take-away food, crisp chips, corn chips, cheese snacks, crackers, some of the chocolates that we get off the shelf, and many other commercial baked goods. They all come with associated health problems if they become part of your staple diet. So we just have to be really careful about what we take into our bodies. Trans fats, as mentioned, are basically liquefied plastics. It might seem a bit harsh, but that’s exactly what it is. So if you go to the fridge and take some butter or margarine, then don’t go for it, because that is exactly what I was talking about. It’s liquefied plastic, that’s turned into some spread for your bread, which is certainly not good for you. You might be avoiding the unsaturated fats from the butter, but the overall possibility of it causing plaque formation and build-up in your body should make you become wary of it.

That basically shows you the different types of fats that are available. You can get a lot more information about them online, and I urge you to learn more about them as well.

Now, how can we help ourselves with all these problems, especially with the wrong types of fats? You can start by avoiding the use of certain cooking oils that are high in saturated fats or trans fats, and go for the unsaturated fats instead. Try to avoid using the coconut oil, palm oil, or any sort of vegetable shortening. You have to make sure that you use the right types, such as olive oil, canola, even flaxseed oil works great as well. Minimize using commercial and packaged foods, since they are very high in trans fats. So, as mentioned before, we have to be careful with what we give ourselves as “treats.”

Another great tip is to always read the labels. A lot of packaged foods have to actually state what’s inside their packaging. They might say trans fats in the label, or trans fat-free alternatives. You just have to be careful. Saturated fats are found in a lot of foods and we can minimize their intake. If you’re going to have meat, you could always go for lean meat. Remove the skin of the chicken if you have to eat one. Try and remove the fats in lamb chop. It may seem unsavoury, but you have to envision the future or the long-term effects if you keep on consuming these types of foods. We eat meat in order to get protein out of it but we would also want to make sure that it doesn’t have a lot of fat in it as well, especially the saturated fat.

Another one is to eat a lot of fish, or replace your “meaty meals” with nuts, mushrooms, and fish instead. Just remember that fish and a lot of nuts, such as almonds and walnuts contain a lot of Omega-3 fatty acids that are great for brain activity and cell regeneration. Try to replace at least one of your meaty meals containing a great amount of saturated fats to those with unsaturated fats. This will certainly work towards minimizing the possibility of heart disease in the future. So, stick with the unprocessed or raw foods and you won’t have a big problem on your hands. If food can be eaten raw, then it would probably be better for you.

It is really important for us to understand that fats and oils play a big part in our lives. There are a lot of great benefits from them, but you need to have the right amount of “good” fatty acids and avoid if you can, the “bad” fats.

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