Fats Are important
Fats – This writer is of the school of belief that we do need dietary Fats for our Bodies to function properly. Our Brains are largely made up of Fats. When we fall short of needed amounts of Fats functions, throughout the entire physiological system, become faulty.
This very interesting piece of information was gleaned from Doctor Golob:
Harvard Medical School did a study that shows 100% of Heart Attacks are due to Acidosis of the Left Ventricle and NOT to Atherosclerosis, Clogged Arteries or High Cholesterol.
Especially when Eating Meats, Fats are extremely important to buffer the high Acidity. Taking Fats out of Foods leaves the Acidity without the Natural buffer.
It is much more important to focus on being more Alkaline by increasing Vegetables and Fruits than to cut back on the intake of Fat.
It is my opinion that as we go through life without giving in to the deep seeded need for the great understanding of things, we are generally safe when we stick to offerings from Nature. It is more and more obvious to me that Creator leaves us wanting for nothing— when we follow Natures’ lead.
Our given innate sensibilities keep us taken care of, Naturally. This leads us back to Fruits & Vegetables as the dietary main-stay for keeping an Alkaline pH and so then Optimal Health. Regarding Fats and other needs, what we need is built in—Naturally—to a diet consistent of Fruits & Vegetables.
This subject on the different types of Fats is not only vast but extremely complex for me and difficult to follow, with lots of big words involved. Suffice it to say that from what I have gathered, many studies have found that more beneficial outcomes occur when Poly-UnSaturated Fats replace Saturated Fats in a Diet. Though, the effects of substituting Mono-UnSaturated Fats or Carbohydrates at this time are unclear, at least from what I have found.
Studies have shown consistent relationships between Saturated Fat intake, Blood Cholesterol Levels, and the high occurrence of CardioVascular disease. I have to wonder if the research also included correlating Acidosis. Since, Foods (mostly processed) that have high Saturated Fats are also those that usually leave behind Acidic pH.
Lipids include Fats, Oils, some Fat-Soluble Vitamins (A, D, E, & K) & parts of the Cellular Membrane that are not Protein. They are Naturally occurring Molecules that basically make up the Cellular Structures of all Animals & Plants. They are not soluble in water. Fats & some other Lipids make up the Membrane of Cells. The role of the Lipid is to Store Energy and help Deliver Messages throughout the Body.
Lipids are utilized from the dietary Fats. There are different types. Many important Lipids need to be obtained from Foods eaten.
Proteins & Lipids make up what surrounds the Cellular Membrane. Lipids typically make up the larger percentage with Protein taking up the slack.
Some Lipids are Cholesterol. Cholesterol hardens some of the the Membrane depending on its’ location in the Body and the task it must perform. F.Y.I. Cholesterol is never found in the Cellular Structure of Plants.
Fats are Triglycerides that become solid at room temperature.
Oils are Triglycerides that appear as liquids when they are at room temperature.
Fats are mainly present in Animals.
Oils come mostly from Plants & some Fish.
Saturated Fats are usually solid & come from Animals.
UnsSaturated Fats are Liquid & usually come from Vegetation.
UnSaturated Fats are denser.
They keep Molecules from packing as efficiently as they do in Saturated Molecules. This keeps the boiling points of UnSaturated Fats much lower.
Fatty acids with no Carbon-carbon double bonds are called Saturated.
Those that have two or more double bonds are called Poly-UnSaturated.
Fats are Triglycerides that become solid at room temperature. Oils are Triglycerides that appear as liquids when they are at room temperature. Fats are mainly present in Animals. Oils come mostly from Plants & some Fish.
Saturated Fats are usually solid & come from Animals. UnsSaturated Fats are Liquid & usually come from Vegetation. UnSaturated Fats are denser. They keep Molecules from packing as efficiently as they do in Saturated Molecules. This keeps the boiling points of UnSaturated Fats much lower.
Oleic Acid is Mono-UnSaturated.
Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils.
It is an odorless, colourless oil, although commercial samples may be yellowish.
In chemical terms, oleic acid is classified as a monounsaturated omega-9 fatty acid, abbreviated with a lipid number of 18:1 cis-9.
It has the formula CH3(CH2)7CH=CH(CH2)7COOH.
The term “oleic” means related to, or derived from, oil or olive, the oil that is predominantly composed of oleic acid.
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