Fat Loss Tips.

Fats contain both saturated and unsaturated fatty acids. However, depending on which has the higher amount, this is what kind of fat it will be called. So if the predominate fat in a particular fat is unsaturated, it will be known as an unsaturated fat even though saturated fat is present.

Saturated fats are the ones that cause the most trouble. Diets high in saturated fats cause blood cholesterol levels to increase even more so than if one were to just eat cholesterol directly. Fats contained in meat, milk products, and tropical oils are the primary sources of saturated fats in most diets in the U.S. A little amount of saturated fats come from vegetable oils.

Trans fatty acids, otherwise known as trans fats, are a type of fatty acid formed during the process of hydrogenation. A fatty acid becomes more saturated during the process of hydrogenation, or when hydrogen is added to it. The purpose of creating a trans fatty acid is to make the fat more stable and solid during room temperature. This, in effect extends the shelf life of a product.

Here’s a good rule of thumb to distinguish a saturated fat from an unsaturated fat. If the fat is solid or nearly solid at room temperature (like butter, fat on beef, etc.) than it is probably a saturated fat. A healthy diet should have no more than 10% come from saturated fats. So a person on a 2000 calorie a day diet should only have about 20 grams come from saturated fat.

This means the cracker you buy at the supermarket, the one made of partially hydrogenated oils, doesn’t spoil as quickly and can sit on the shelf longer and make the company more of a profit. Great for the manufacturer, an absolute nightmare for the health and well-being of a person. Trans fats are believed to be much of the culprit in the heart health problem we have in the U.S. Evidence continues to be gathered to show just how problematic trans fats can be. So when you see the words hydrogenated or partially hydrogenated on your food labels. Put the food down and run the other way.