Nutrition Myth Paper: All Fats are Bad Society has given fats horrible reputations‚ making it seem like “All Fats are Bad.” Yes‚ most of us have a negative reaction when hearing the word "fat" - it does not matter the context in which we hear‚ see or read this second "f" word. We think that all the phrases that contain this word or make reference to it must be a bad‚ unhealthy thing. However‚ biologists have proven us that things are not that black-and-white as they may seem. Try taking into account
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likely to happen. Ischemic strokes Ischaemic strokes‚ the most common type of stroke‚ occur when blood clots block the flow of blood to the brain. Blood clots typically form in areas where the arteries have been narrowed or blocked by fatty cholesterol-containing deposits known as plaques. Haemorrhagic strokes Haemorrhagic strokes (also known as cerebral haemorrhages or intracranial haemorrhages) usually occur when a blood vessel in the brain bursts and bleeds into the brain (intracerebral
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through hydrogenation of the 11-keto-group‚ and cortisol is‚ thus‚ sometimes referred to as hydrocortisone.[citation needed]Cortisone is one of several end-products of a process called steroidogenesis. This process starts with the synthesis of cholesterol‚ which then proceeds through a series of modifications in the adrenal gland (suprarenal) to become any one of many steroid hormones. One
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also explains modern food (industrial food) and why it needs to be avoided. She describes industrial food as Trans fat‚ sugars‚ and refined carbohydrates. This book covers real meat‚ fish‚ fruits and vegetables‚ mild‚ real and industrial fats‚ cholesterol‚ and other real foods. Nina Planck was born in Buffalo‚ New York in 1971. Her father taught political science at the State University. In 1973 her father quit his job teaching job and moved the family to Virginia to become a farmer. With seventy
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help with weight control. Starchy foods are more filing and satisfy your appetite without too much cholesterols or fatty substances. Also‚ the cholesterols eaten in the form of starch are less likely to be stored as body fat then calories eaten from fat. Eat only small amounts of meat; the recommended type to consume is either fish or chicken. Chicken and fish can help lower bloody pressure‚ cholesterol‚ fat levels and reduce blood clots. Dairy products should be eaten in small amounts when possible
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rancid. | * Can affect estrogen balance and levels. | Brominated Vegetable Oil(BVO) | * Chemical that boosts flavor in many citric-based fruit and soft drinks * Cheap alternative to cane and beet sugar | * Increases triglycerides and cholesterol * Can damage liver‚ testicles‚ thyroid‚ heart and kidneys. * May predispose the body to turn fructose into fat | High Fructose Corn Syrup (HFCS) | * Sustains freshness in baked goods * Blends easily in beverages to maintain sweetness
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ABSTRACT Coronary artery disease (CAD)‚ also known as coronary heart disease (CHD) or coronary atherosclerosis‚ involves the progressive narrowing of the arteries that nourish the heart muscle. Often there are no symptoms‚ but if one or more of these arteries become severely narrowed‚ angina may develop during exercise‚ stress‚ or other times when the heart muscle is not getting enough blood. Your coronary arteries are the major blood vessels that supply your heart with blood‚ oxygen and nutrients
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dairy products. Saturated fats is also in vegetable oil like‚ coconut oil‚ and in palm kernel oil. Red meat and lamb has saturated fat. Single bonds of saturated fat is unhealthy‚ molecules with double bonds is considered to be healthier. Your cholesterol can raise from eating saturated
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Survival of the Sickest Notes Introduction : Hemochromatosis (hereditary) most common genetic disorder disrupts body metabolizing iron disorder that causes iron to build up in the body. effects: can damage organs like pancreas and liver “iron overload” descended from Western Europe (30% carried) ((give blood regularly and modify [make partial changes to] your diet) Neuro genetics in the development and function of the nervous system Natural Selection the stronger the gene/trait
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Triglycerides make up about 95% of all dietary fats. This is formed by condensation (water is lost). Triglycerides are the chemical form in which most fat exists in food as well as in the body. They’re also present in blood plasma and‚ in association with cholesterol‚ form the plasma lipids. Fig 1.0 shows the structure of a triglyceride. The food consumed in a diet is either used or stored. When you eat‚ the fat in food is digested‚ and triglycerides are released into the bloodstream
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