Monday, March 8, 2010
Saturated fats
  • Found in animal fats and tropical oils
  • Do not normally go rancid, even when heated for cooking
  • Made in our bodies from carbohydrates
  • Constitute at least 50% of the cell membranes; they give cells stiffness and integrity
  • Needed for calcium to be effectively incorporated into skeletal system
  • Protect liver from alcohol and other toxins
  • Enhance immune system
  • Needed for proper use of EFAs
Sources: animal products, coconut and palm oil
Monounsaturated fats
  • Tend to be liquid at room temp
  • Do not go rancid easily can be used in cooking at moderate temperatures
Sources: olive oil, almonds, pecans, cashews, peanuts, and avocado
Polyunsaturated fats
  • Contain linoleic acid (omega 6) and linolenic acid (omega 3)- essential because our bodies cannot produce them
  • Liquid, even when refrigerated
  • Should never be heated
Sources: fish oil, eggs and walnuts
Cholesterol
  • Gives cells stiffness and stability
  • Precursor to steroid hormones and vitamin D
  • Acts as an antioxidant
  • Needed for proper function of serotonin receptors in the brain
  • Low cholesterol levels have been linked to aggressive behavior, depression and suicidal tendencies
  • Role in maintaining health of intestinal wall
  • High-serum cholesterol levels often indicates that the body needs cholesterol to protect itself from high levels of altered free-radical-containing fats
Sources: animal products

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Katie
Whangarei, Northland, New Zealand
Hi.. Im Katie. I am 20 years old. I am a student nurse. I love learning about healthy eating and living healthy lifestyles. There are so many lies and myths about the food we eat today and I am determined to spread the word. If you have any questions don't be shy to ask. Email me at k_rotgans@hotmail.com P.S I am not a doctor, I do not diagnose conditions. I am just hear to educate myself and others. Any symptoms I address please see your doctor.
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