Distinguishing Between Good and Bad Fats in the Human Diet Essay

Contrary to public belief, not all avoirdupois weights that we consume are unhealthful. correspondent to our lesson in complex carbohydrates and added sugars, the key is to be suitable to distinguish the hot from the bad, as well as to learn ways to select scraggy food products more wisely and to moderate our total daily fat intake.The fats that are considered bad are the saturated and trans-bufflehead acids, which are both associated with fostering LDL cholesterol (Whitney & Rolfes, 2005, pg 159). An elevated level of LDL cholesterol is conjugated with artherosclerosis, a plaque formation in arterial walls that causes stiffening and the dismission of elasticity in their smooth muscle (Marieb & Hoehn, 2007, pg 980). Plaque formations not notwithstanding pose increased risk for stroke and heart attack, but they in any case cause a narrowing of the blood flow through arterial vessels and raise blood pressure (Whitney & Rolfes, 2005, pg 159). In order to prevent the potent ial difference of opinion for such a trickle down, domino effect towards increasing peerlesss likelihood for cardiovascular disease, we female genitalia intentionally try to invalidate intake of food sources that contain saturated fats, such as whole milk, butter, cheese, fatty cuts of beef and pork, and tropical coconut and palm oils in increase to products containing trans fats, including vegetable shortening, margarine, imitation cheese, and meat and dairy products (Whitney & Rolfes, 2005, pg 159). Baked goods, fried foods, and morsel chips may also include trans-fats in their ingredients or cooking method. broad reduction, replacement, or complete omission of these bad fats from the diet could make a significant difference in preventing these deadly heart diseases.Conversely, the monounsaturated fats (in olive, canola and peanut oils avocados) ... ...ds (McMurry, Castellion, & Ballantine, 2007, pg 748). At room temperature, saturated fats (i.e. lard, butter, bacon greas e) solidify because their hydrocarbon chains are stable and can pack together (McMurry, Castellion, & Ballantine, 2007, pg 770). Plant-derived polyunsaturated fats (sunflower, safflower, soybean, and corn oils) are unstable and remain in liquid form at room temperature, because of the rigid kinks of the cis soprano bonds (McMurry, Castellion, & Ballantine, 2007, pg 752). The more double bonds that a polyunsaturated fat contains, the less it is able to bind together as a solid (McMurry, Castellion, & Ballantine, 2007, pg 752). Other than identifying foods having the bad saturated or trans-fats with safe food containing the beneficial good fats, the difference between the two ultimately is found within the molecular structures of fatty acids.