saturated, poly, and mono fats?

[Pac 22]

wtf is the diffrence what is what?

[jiggaman2815]

i hate when people tell me to do this, but search man. Even go to google and search. You'll get more of a concrete answer anyway.

[Rachel_n_SD]

saturated-animal fat, solid at room temp(i.e. butter, fat on the edges of your meat, etc). it is very bad for you.

poly and mono-mostly are liquid at room temp(i.e. olive oil, avocados, nuts) they are good for you.

fats are classified into these groups depending on how many bonds the fat molecules have. dont worry about that , though. just eat nuts, avocadoes, fish, etc, and stay away from saturated fat.

[Pac 22]

guess i have to find a new protein bar.

[jiggaman2815]

guess i have to find a new protein bar.

ditch the protien bars...unless you are making them yourself (search for recipes, there are a ton of good ones on the site)...protien bars you buy are glorified candy bars...they are ****

[nithos]

The number of missing hydrogen bonds.

None - saturated
Mono - one
Poly - two or more

[nithos]

stay away from saturated fat.

Keep it to around 1/3 of your daily fat intake.

[ch0ke]

Saturated fat isn't bad for you it's actually nature's pro-hormone... the only fat to steer clear of is trans fat.

[jtb83]

Saturated fat isn't bad for you it's actually nature's pro-hormone... the only fat to steer clear of is trans fat.

I think it should be clarified that while saturated fat plays a part in the human body it should be limited. Follow nithos recommendation for how much.

[ch0ke]

Everything should be limited and moderated i know this. But saturated lipids plays a vital part in hormone production and should be used to your advantage.

[Outsider4life]

Heres a simple rule. Saturated and Trans = Bad
Mono & Poly = really good

Examples of mono and poly are lentils, legumes, fish, oils (mainly olive, macadamia and some canola varieties), some nuts in small doses and flax seed oil.

[DJohnson]

Saturated fats from plant sources like coconut oil = good.
Poly from vegetable oils = bad.
I don't think there's any bad monosaturated fats to my knowledge but you never know.

There's exceptions to every rule.

[P01Shooter]

Here's a good article to start your fat education.
http://www.hsph.harvard.edu/nutritionsource/fats.html

From there look at the fats and research them. Many touted as good are produced by means which change that or the fats are highly susceptible to breaking down and going rancid (such as what is quoted below). You don't want that since it creates free radicals within your body. You also may want to see what health benefits the fats have such as hormones with saturated fat or increasing the metabolic rate with coconut oil.

Personally, I try to consume fats that don't oxidize and turn rancid quickly for cooking. That means I use a lot of coconut oil. I don't use oils that have undergone numerous processes for producing the oil such as corn or canola. I use olive oil for salad dressings and several other items. I cut the fat off of meat but saturated fats don't scare me, especially if their coming from grass fed animals. I also avoid trans fats with very few exceptions except on an full on cheat meal. I also take 6-8 fish oil pills a day.

Here's that quote:

Polyunsaturated oils, including the omega 3 fats, are extremely susceptible to damage from heat, light, and oxygen. When exposed to these elements for too long, the fatty acids in the oil become oxidized, a scientific term that simply means that the oil becomes rancid.

Rancidity not only alters the flavor and smell of the oil, but it also diminishes the nutritional value. More importantly, the oxidation of fatty acids produces free radicals, which are believed to play a role in the development of cancer and other degenerative diseases.

Under most circumstances, the problem of rancidity only arises when the oils are removed from their natural food package. For example, the hard shell of the flaxseed protects the oil inside the seed from heat, light, and oxygen. Flaxseeds also contain antioxidant compounds, such as vitamin E, that provide additional protection against oxidation. But, when the seed is pressed to isolate the oil, the oil becomes vulnerable to the elements.

As a result, oils rich in polyunsaturated fatty acids should be stored in dark glass, tightly closed containers in the refrigerator or freezer. In addition, these oils should never be heated on the stove. So, instead of sautéing your vegetables in flaxseed or walnut oil, make a salad dressing using these oils.

http://www.whfoods.com/genpage.php?t...rageprocessing