Sci 241 Wk 3 Understand Your Fats and Fiber Essay Example

Good Essays
Understand Your Fats and Fiber
SCI/241
October 2012
Instructor: Jared Underwood

There are both good fats and bad fats; staying away from bad fats can be easy if you know what you are looking for. The fats that are bad for us are saturated, and trans fats and the better fats are monounsaturated and polyunsaturated fats. Saturated fats turn solid at room temperature because they have a chemical makeup where the carbon atoms are saturated with hydrogen atoms. Trans-fatty acids are fats that have been created in an industrial process that adds hydrogen to liquid vegetable oils so they can become more solid. Trans fatty acids are seen on ingredient labels as “partially hydrogenated oils”. Hydrogenated fats are considered as trans fats because these fats have been created in an industrial process. Trans-fatty acids are harmful because they raise the bad or LDL cholesterol levels and lower the HDL or good cholesterol levels in our bodies. They also increase the risk of heart disease and strokes and have also been associated with developing type 2 diabetes. Unsaturated fats are found in fish, nuts, seeds, and oils from plants, polyunsaturated and monounsaturated fats are two unsaturated fats. Unsaturated fats are good for the body because they help lower blood cholesterol levels. Fiber helps normalize bowel movements, maintain bowel integrity and health, lowers blood cholesterol levels, helps control blood sugar levels, aid in weight loss, and may even reduce the risk of colorectal cancer. Lipids are also known as cholesterol that is a component found in blood fats. Dietary fiber can be found fruits, vegetables, whole grains, and legumes. Dietary fibers are commonly classified into two categories, insoluble fiber (don’t dissolve in water), and soluble fiber (those that do dissolve in water). A diet high in fiber decreases the chance of constipation by producing a stool that bulky and easy to pass. High fiber in the diet may lower the risk of developing

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