Contrary to public belief, not all fats that we consume are bad. Similar to our lesson in complex carbohydrates and added sugars, the key is to be able to distinguish the “good” from the “bad,” as well as to learn ways to select leaner food products more wisely and to moderate our total daily fat intake. The fats that are considered “bad” are the saturated and trans-fatty acids, which are both associated with raising LDL cholesterol (Whitney & Rolfes, 2005, pg 159). An elevated level of LDL cholesterol is linked with artherosclerosis, a plaque formation in arterial walls that causes stiffening and the loss of elasticity in their smooth muscle (Marieb & Hoehn, 2007, pg 980). Plaque formations not only pose increased risk for stroke and heart attack, but they also cause a narrowing of the blood flow through arterial vessels and raise blood pressure (Whitney & Rolfes, 2005, pg 159). In order to prevent the potential for such a trickle down, domino effect towards increasing one’s likelihood for cardiovascular disease, we can intentionally try to avoid 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 addition 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 snack chips may also include trans-fats in their ingredients or cooking method. Considerable 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) ... ... middle of paper ... ...ds (McMurry, Castellion, & Ballantine, 2007, pg 748). At room temperature, saturated fats (i.e. lard, butter, bacon grease) 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 double 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.
In the article “Paranoia about Fats is Driven by Junk Science” by Jill Richardson discusses the idea of how many Americans’ have false beliefs on the consumption of fats. Many think fats are bad and unhealthy for our diets, when in reality; we need them to maintain a healthy diet. For me and just like many others, I had the wrong impression on fats. Since many products today contain the label fat-free, I always believed that this was bad for diets. Since reading this article, it helped me take into account that eating omega-3 and omega-6; such as fish, greens, seeds, and oils are part of a well-balanced diet. This can be related to chapter 3, as omega-3 fatty acids are essential in preventing
Trans fat helps contribute to an unhealthy lifestyle by causing people to pay more to not be sick. In 2008, “medical cost for obesity was nearly $150 billion dollars”, which can be avoided if people try...
To uncover organic compounds like carbohydrates, lipids, proteins and nucleic acid, by using tests like Benedict, Lugol, Biuret and Beta Carotene. Each test was used to determine the presents of different organic molecules in substances. The substances that were tested for in each unknown sample were sugars, starches, fats, and oils. Moreover, carbohydrates are divided into two categories, simple and complex sugars. Additionally, for nonreducing sugars, according to Stanley R. Benedict, the bond is broken only by high heat to make make the molecules have a free aldehydes (Benedict). As for Lipids, there are two categories saturated and unsaturated fats. One of the difference is that saturated fats are mostly solids and have no double bond (Campbell Biology 73). The Beta Carotene test works by dissolving in a lipid, thus giving it color to make it visible. Moreover, proteins are made out of amino acids that are linked by a polypeptide bond (Campbell Biology 75). The purpose of this experiment was to determine whether an unknown class sample or food sample had any carbohydrates, lipids, or proteins in it. The expected result of the lab was that some substances would be present while other would be absent.
In this lecture, it talks about fat and how it affects us and our bodies. There are two main different types of fat, saturated and unsaturated. Many types of saturated fat are found in meat and dairy products. These fats are hard to break down for cells, because of this, they tend to get tucked away and build up over time if worked off. Unsaturated fats are found in olive oil and other plant oils. These types of fat are readily consumed for energy.
The article “The Skinny on Low-fat Diets” by Alan Ling is about the drawbacks of low-fat diets. The author talks about how low-fat diets don’t necessarily work and uses facts to strengthen her claim. One of the ways the author strengthen their claim is by showing the other side of the argument. The author includes this information to strengthen her claim and show readers that they can defend their argument from others.
Candelaria states in her article, “Eating a Western diet with lots of processed or fried foods that can raise blood levels of “oxidized” cholesterol and could increase heart attack risk”. Since fast food contains a surprisingly high amount of sugars it can aid in causing type two diabetes, especially if eaten over long period of time. Diabetes may contribute to an increased risk of heart disease, kidney disease and blindness (Candelaria). Frequent consumption of processed, fatty foods may lead to high cholesterol, high blood pressure and cardiovascular diseases, which may result in a stroke. Also, an obese person is associated with a higher prevalence of acquiring asthma as well ...
“You can prevent heart disease by eating real, healthy food”(The Real Cause of Heart Disease). Food related diseases are a big problem in America. One of those problems is heart disease. Heart disease is becoming a real problem because people buying junk food in result of getting diseases due to eating bad foods when they should be eating foods with lots nutrition, minerals, proteins, and vitamins.
For years, I have been eating what I want. Food choices are a significant factor that affects our health. What we like or crave, often, is the determining variable in what we eat. Finding the right balance of food choices is the key factor in improving our health benefits. Choosing nutrient-dense foods will provide more nutritional value than foods that are found to be low in nutrient density. Making the right choices in foods, however, is extremely difficult. Often, I find myself enthralled in the latest fad, not considering the subtext of the foods I am eating, such as nutrients, vitamins, healthy fats and unhealthy fats, cholesterol and minerals. The diet project underlined a three-day food entry intake that provided a dietary analysis report
Saturated fat and cholesterol and an increased risk of heart disease. Fiber and a reduced risk of cancer. Fruit, vegetables and grain products that contain fiber and a reduced risk of heart disease.
The omega-3 fatty acids, popularly referred to as fish oil, are considered unsaturated fats. Science differentiates between unsaturated and saturated fats quite clearly. One fact that separates the two is the temperature at which melting occurs. Saturated fats melt at a higher temperature than unsaturated fats. The science behind fatty acids is rather complex; carboxylic acids with long hydrocarbon chains are the building blocks of saturated and unsaturated fats. This is important to the human body for many reasons; one reason being unsaturated fats do not cause plaque build-up in arteries like saturated fats due to their molecular structure in the human blood stream.
...rogenation of their unsaturated components. Some of the remaining double bonds are isomerized in this operation. These saturated and trans-fatty acid glycerides in the diet have been linked to long-term health issues such as atherosclerosis.
A low fat heart healthy diet is my idea of the best nutritional diet, especially since heart disease is the number one killer among people in the United States. Cardiovascular disease is very prevalent in my family. I lost both, paternal and maternal grandparents to heart disease. My father has severe heart disease, and my mother and brother are both hypertensive and require medication; therefore, I know I’m especially vulnerable to this disease.
Furthermore, if we over consume foods without properly assessing their nutritional value, our bodies will be unable to completely process them, ultimately leading to obesity. Since the 1980’s, obesity rates around the world have risen significantly. In the United States, current statistics indicate that one in every three people is medically obese. This statistic has placed the United States as the second most obese country in the world, next to Mexico. These increasing causes of obesity are linked to the declining national diet and nutritional profile, as well as lifestyle trends in these countries.
Saturated fats come from animal sources like steak, hamburger and pork. Unsaturated fats are derived from plants. There are also trans fats that are considered poison for the body. They raise the bad cholesterol in your body, and should never be included in a healthy diet. There are also fatty acids like omega-3 and omega-6 that are good for a healthy body.
...t when I calculated them into servings, it didn’t seem as much. The main reasons for my serving amount is that I thoroughly enjoy ‘junk food’ but I still realise that I have to eat it in moderations. The ‘good fats’ can lower cholesterol as they carry cholesterol to the liver were it is then broken down reducing the chance of cardiovascular disease. Some of the consequences of eating the bad fats include higher blood cholesterol, increased risk of heart disease and creates a high risk of both type 1 and type 2 diabetes. This is why it is important to make sure you are informed of what type of fats are in the food before eating it. As I met the recommendations every day, I am not going to try and change the amount I eat but instead start reading the label before I eat it so that I know if I should being eating it or if I should be substituting it with something else.