Fats sentence example

fats
  • The neutral fats are composed of fatty acids and glycerin.
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  • Oils and fats must, therefore, not be looked upon as definite chemical individuals, but as representatives of natural species which vary, although within certain narrow limits, according to the climate and soil in which the plants which produce them are grown, or, in the case of animal fats, according to the climate, the race, the age of the animal, and especially the food, and also the idiosyncrasy of the individual animal.
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  • It aids the absorption of fats and may be used with cod liver oil when the latter is administered by the skin.
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  • The most important of the animal fats are those of the ox and hog, and of the vegetable oils cotton-seed and coco-nut; it is also to be remembered that resin, although not a fat, is also important in soap-making.
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  • Of the natural fats or glycerides contained in oils the most important in addition to palmitin are stearin and olein, and these it may be sufficient to regard as the principal fatty bodies concerned in soapmaking.
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  • Lewkowitsch, Oils, Fats and Waxes.
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  • Numerous varieties of soaps are made; the purposes to which they are applied are varied; the materials employed embrace a considerable range of oils, fats and other bodies; and the processes adopted undergo many modifications.
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  • Likewise, you should try and limit the amount of fats you take in.
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  • They are mainly carbohydrates such as starch and sugar, proteids in the form of globulins or albumoses, and in many cases fats and oils, while certain other bodies of similar nutritive value are less widely distributed.
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  • Geoffroy in 1741 pointed out that the fat or oil recovered from a soap solution by neutralization with a mineral acid differs from the original fatty substance by dissolving readily in alcohol, which is not the case with ordinary fats and oils.
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  • The imports consist principally of food stuffs, building materials, drinks, sugar, machinery, glass, fats, clothes, wooden and stone wares, and various manufactured goods.
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  • hydrates, such as starches and sugars; fats; proteids, such as meat and eggs; salts; and last, but not least, water.
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  • This is not to say that you should eliminate fats.
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  • These discoveries of Geoffroy and Scheele formed the basis of Chevreul's researches by which he established the constitution of oils and the true nature of soap. In the article Oils it is pointed out that all fatty oils and fats are mixtures of glycerides, that is, of bodies related to the alcohol glycerin C 3H5(OH)3 i and some fatty acid such as palmitic acid (C 16 H 31 0 2)H.
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  • Typical animals are holozoic, that is, they obtain their food by eating the tissues of other animals and plants: they take their food substances in the organized forms of proteids, fats and carbohydrates.
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  • The process of manufacturing soaps by boiling fatty acids with caustic alkalis or sodium carbonate came into practice with the development of the manufacture of candles by saponifying fats, for it provided a means whereby the oleic acid, which is valueless for candle making, could be worked up. The combination is effected in open vats heated by a steam coil and provided with a stirring appliance; if soda ash be used it is necessary to guard against boiling over.
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  • You want to avoid snacks with high levels of sodium or saturated fats.
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  • In the physiological process of intestinal digestion, the precursors of such fats are split up into these two radicles.
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  • By the reverse action on the part of the same ferments in the cell, these neutral fats may be redissolved and pass into the.lacteals.
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  • The soluble soaps which are probably conveyed by the blood will be quickly taken up by such cells, synthetized into neutral fats, and stored in a non-diffusible form till required.
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  • This splitting up of the fats previously combined with albumin in the cell by the action of natural ferments - lipases - and the setting free of the fats under the influence of toxins represent the normal and the pathological process in the production of so-called fatty degeneration.
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  • The coloured fats, or lipochromes, are found normally in some of the cells of the internal organs, and under certain pathological conditions.
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  • It is an excellent solvent for gums, resins, fats, &c.; sulphur, phosphorus and iodine also dissolve in it.
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  • Distillation in a vacuum is practised in two forms: - if the pump draws off steam as well as air it is termed a "wet" air-pump; if it only draws off air, it is a "dry" air-pump. In the glycerin industry the lyes obtained by saponifying the fats are first evaporated with "wet vacuum" and finally distilled with closed and live steam and a "dry vacuum."
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  • A list of the acids present in fats and oils is given in the article Oils.
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  • The fixed oils and fats consist essentially of glycerides, i.e.
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  • The true chemical constitution of oils and fats was first expounded by the classical researches of Chevreul, embodied in his work, Recherches sur les corps Bras d'origine animale (1823, reprinted 1889).
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  • The fatty (fixed) oils and fats form a well-defined and homogeneous group of substances, passing through all gradations of consistency, from oils which are fluid even below the freezing-point of water, up to the hardest fats which melt at about 50° C. Therefore, no sharp distinction can be made between fatty oils and fats.
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  • It is obtainable from most natural fatty bodies by the action of alkalis and similar reagents, whereby the fats are decomposed, water being taken up, and glycerin being formed together with the alkaline salt of some particular acid (varying with the nature of the fat).
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  • The chief constituent of hard animal fats, such as beef and mutton tallow, &c.; also contained in many vegetable fats in smaller quantity.
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  • The simplest modes of preparing pure glycerin are based on the saponification of fats, either by alkalis or by superheated steam, and on the circumstance that, although glycerin cannot be distilled by itself under the ordinary pressure without decomposition, it can be readily volatilized in a current of superheated steam.
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  • The processes and extent of the manufacture were revolutionized at about the beginning of the 19th century by Chevreul's classical investigations on the fats and oils, and by Leblanc's process for the manufacture of caustic soda from common salt.
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  • Fats doubtless originate by the " cleavage " of the synthetically formed proteids, or from carbohydrates.
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  • V.) are undoubtedly the result of excessive ingestion of food material containing more neutral fats than the normal tissues can oxidize, or these, as a result of defective removal owing to enfeebled oxidative capacities on the part of the tissues, become stored up in the tissues.
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  • Berthelot, and many other chemists, from whose researches it results that glycerin is a trihydric alcohol indicated by the formula C 3 H 5 (OH) 3j the natural fats and oils, and the glycerides generally, being substances of the nature of compound esters formed from glycerin by the replacement of the hydrogen of the OH groups by the radicals of certain acids, called for that reason "fatty acids."
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  • SOAP, a chemical compound or mixture of chemical compounds resulting from the interaction of fatty oils and fats with alkalis.
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  • Organic acids also condense with alcohols to form similar compounds: the fats, waxes, and essential oils are naturally occurring substances of this class.
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  • The doctor said his cholesterol was high and told him to lay off the fats.
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  • The chief constituent of palm oil; also contained in greater or less quantities in human fat, olive oil, and other animal and vegetable fats.
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  • It is more likely that the cleansing power of soap is due to the inherent property of its solution to emulsionize fats.
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  • A new and energetic spirit was introduced by Scheele; among other discoveries this gifted experimenter isolated and characterized many organic acids, and proved the general occurrence of glycerin (Olsiiss) in all oils and fats.
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  • BENZENE, C 6 H 6, a hydrocarbon discovered in 1825 by Faraday in the liquid produced in the compression of the illuminating gas obtained by distilling certain oils and fats.
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  • The normal alcohols containing r to 16 carbon atoms are liquids at the ordinary temperatures; the higher members are crystalline, odourless and tasteless solids, closely resembling the fats in appearance.
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  • fatty (fixed) oils and fats on the one hand, and waxes on the other, the distinction between the two classes being based on a most important chemical difference.
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  • The natural oils and fats are mixtures of at least two or three different triglycerides, the most important of which are tristearin, tripalmitin, C3H5(0'C16H310)3 and triolein, C 3 H 5 (0C1811330)3.
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  • These three glycerides have been usually considered the chief constituents of most oils and fats, but latterly there have been recognized as widely distributed trilinolin, the glyceride of linolic acid, and trilinolenin, the glyceride of linolenic acid.
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  • These glycerides are, therefore, characteristic of the oils and fats named.
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  • The oils and fats are distributed throughout the animal and vegetable kingdom from the lowest organism up to the most highly organized forms of animal and vegetable life, and are found in almost all tissues and organs.
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  • The vegetable oils and fats occur chiefly in the seeds, where they are stored to nourish the embryo, whereas in animals the oils and fats are enclosed mainly in the cellular tissues of the intestines and of the back.
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  • The glycerides occurring in natural oils and fats differ, therefore, in the first instance by the different fatty acids contained in them, and secondly, even if they do contain the same fatty acids, by different proportions of the several simple and mixed glycerides.
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  • Since the methods of preparing the vegetable and animal fats are comparatively crude ones, they usually contain certain impurities of one kind or another, such as colouring and mucilaginous matter, remnants of vegetable and animal tissues, &c. For the most part these foreign substances can be removed by processes of refining, but even after this purification they still retain small quantities of foreign substances, such as traces of colouring matters, albuminoid and (or) resinous substances, and other foreign substances, which remain dissolved in the oils and fats, and can only be isolated after saponification of the fat.
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  • The former occurs in all oils and fats of vegetable origin; the latter is characteristic of all oils and fats of animal origin.
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  • This important difference furnishes a method of distinguishing by chemical means vegetable oils and fats from animal oils and fats.
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  • This distinction will be made use of in the classification of the oils and fats.
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  • A second guiding principle is afforded by the different amounts of iodine (see Oil Testing below) the various oils and fats are capable of absorbing.
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  • Since this capacity runs parallel with one of the best-known properties of oils and fats, viz.
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  • Fatty Oils Or Liquid Fats A.
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  • Solid Fats B.
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  • Animal fats.
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  • Drying fats.
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  • Semi-drying fats.
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  • Non-drying fats.
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  • The specific gravities of oils and fats vary between the limits of o-910 and 0.975.
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  • The animal and vegetable fats possess somewhat higher specific gravities, up to 0.930.
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  • In their liquid state oils and fats easily penetrate into the pores of dry substances; on paper they leave a translucent spot - "grease spot" - which cannot be removed by washing with water and subsequent drying.
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  • A curious fact, which may be used for the detection of the minutest quantity of oils and fats, is that camphor crushed between layers of paper without having been touched with the fingers rotates when thrown on clean water, the rotation ceasing immediately when a trace of oil or fat is added, such as introduced by touching the water with a needle which has been passed previously through the hair.
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  • The oils and fats are practically insoluble in water.
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  • Oils and fats have no distinct melting or solidifying point.
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  • Oils and fats can be heated to a temperature of 200° to 250° C. without undergoing any material change, provided prolonged contact with air is avoided.
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  • Above 300° C. all oils and fats are decomposed; this is evidenced by the evolution of acrolein, which possesses the wellknown pungent odour of burning fat.
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  • On exposure to the atmosphere, oils and fats gradually undergo certain changes.
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  • The changes conditioning rancidity, although not yet fully understood in all details, must be ascribed in the first instance to slow hydrolysis ("saponification") of the oils and fats by the moisture of the air, especially if favoured by insolation, when water is taken up by the oils and fats, and free fatty acids are formed.
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  • The fatty acids so set free are then more readily attacked by the oxygen of the air, and oxygenated products are formed, which impart to the oils and fats the rancid smell and taste.
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  • If the fats and oils are well protected from air and light, they can be kept indefinitely.
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  • If the action of air and moisture is allowed free play, the hydrolysis of the oils and fats may become so complete that only the insoluble fatty acids remain behind, the glycerin being washed away.
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  • The property of oils and fats of being readily hydrolysed is a most important one, and very extensive use of it is made in the arts (soapmaking, candle-making and recovery of their by-products).
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  • If oils and fats are treated with water alone under high pressure (corresponding to a temperature of about 220° C.), or in the presence of water with caustic alkalis or alkaline earths or basic metallic oxides (which bodies act as "catalysers") at lower pressures, they are converted in the first instance into free fatty acids and glycerin.
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  • The oils and fats used in the industries are not drawn from any very great number of sources.
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  • The tables on the following pages contain chiefly the most important oils and fats together with their sources, yields and principal uses, arranged according to the above classification, and according to the magnitude of the iodine value.
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  • It should be added that many other oils and fats are only waiting improved conditions of transport to enter into successful competition with some of those that are already on the market.
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  • Since the oils and fats have always served the human race as one of the most important articles of food, the oil and fat industry may well be considered to be as old as the human race itself.
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  • The methods of preparing oils and fats range themselves under three heads: (i) Extraction of oil by "rendering," i.e.
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  • Vegetable fats.
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  • The rendering process is, however, applied on a very large scale to the production of animal oils and fats.
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  • Formerly the animal oils and fats were obtained by heating the tissues containing the oils or fats over a free fire, when the cell membranes burst and the liquid fat flowed out.
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  • Hence this kind of press finds only limited application, as in the industry of olive oil for expressing the best and finest virgin oil, and in the production of animal fats for edible purposes, such as lard and oleomargarine.
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  • This preliminary purification is of the greatest importance, especially for the preparation of edible oils and fats.
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  • For the preparation of edible oils and fats the meal is expressed in the cold, after having been packed into bags and placed in hydraulic presses under a pressure of three hundred atmospheres or even more.
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  • - The oils and fats prepared by any of the methods detailed above are in their fresh state, and, if got from perfectly fresh ("sweet") material, practically neutral.
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  • If care be exercised in the process of rendering animal oils and fats or expressing oils in the cold, the products are, as a rule, sufficiently pure to be delivered to the consumer, after a preliminary settling has allowed any mucilaginous matter, such as animal or vegetable fibres or other impurities, and also traces of moisture, to separate out.
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  • In many cases these methods still suffice for the production of commercial oils and fats.
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  • In special cases, such as the preparation of edible oils and fats, a further improvement in colour and greater purity is obtained by filtering the oils over charcoal, or over natural absorbent earths, such as fuller's earth.
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  • Oils intended for use on the table which deposit "stearine" in winter must be freed from such solid fats.
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  • Similar methods are employed in the production of lard oil, edible cotton-seed oil, &c. For refining oils and fats intended for edible purposes only the foregoing methods, which may be summarized by the name of physical methods, can be used; the only' chemicals permissible are alkalis or alkaline earths to remove free fatty acids present.
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  • Treatment with other chemicals renders the oils and fats unfit for consumption.
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  • Therefore all bleaching and refining processes involving other means than those enumerated can only be used for technical oils and fats, such as lubricating oils, burning oils, paint oils, soap-making oils, &c.
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  • In most cases the purification consisted in removing the free fatty acids from rancid oils and fats, the caustic soda forming a soap with the fatty acids, which would either rise as a scum and lift up with it impurities, or fall to the bottom and carry down impurities.
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  • The number of chemicals which have been proposed from time to time for the purification of oils and fats is almost legion, and so long as the nature of oils and fats was little understood, a secret trade in oil-purifying chemicals flourished, With our present knowledge most of these chemicals may be removed into the limbo of useless things.
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  • - Reliable scientific methods for testing oils and fats date back only to the end of the 'seventies of the 29th century.
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  • Before that time it was believed that not only could individual oils and fats be distinguished from each other by colour reactions, but it was also maintained that falsification could be detected thereby.
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  • The saponification values of most oils and fats lie in the neighbourhood of 195.
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  • These high saponification values are due to the presence of (glycerides of) volatile fatty acids, and are of extreme usefulness to the analyst, especially in testing butter-fat for added margarine and other fats.
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  • Whereas most of the oils and fats, viz.
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  • have extremely low Reichert-Wollny values, all those oils and fats having saponification values above 195 contain notable amounts of volatile fatty acids.
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  • On this value a scientific classification of all oils and fats can be based, as is shown by the above-given list of oils and fats.
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  • The unsaturated fatty acids which occur chiefly in oils and fats are oleic acid, iodine value 90.07; erucic acid, iodine value 75.15; linolic acid, iodine value 181.42; linolenic acid, iodine value 274.1; and clupanodonic acid, iodine value 367.7.
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  • Oleic acid occurs in all non-drying oils and fats, and to some extent in the semi-drying oils and fats.
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  • Even if a mixture of several oils and fats be present, the iodine value assists greatly in the identification of the components of the mixture, and furnishes the most important key for the attacking and resolving of this not very simple problem.
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  • By combining the various methods which have been outlined here, and by the help of some further additional special methods, and by reasoning in a strictly logical manner, it is possible to resolve a mixture of two oils and fats, and even of three and four, into their components and determine approximately their quantities.
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  • An estimate made by the writer (Cantor Lectures, "Oils and Fats, their Uses and Applica tions," Society of Arts, 1 904, p. 795), and based on the most reliable information obtainable, led to the conclusion that the sums involved in the oil and fat trade exceeded (1,000,000 per week; in 1907 they approximated £1,250,000 per week.
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  • The production of edible fats (margarine, lard compounds, and vegetable butters) has taken root in this country, and bids fair to extend largely.
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  • Amongst the edible oils and fats which are largely imported, butter takes the first rank (to an amount of almost 25,000,000 per annum).
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  • Vast stores of hard vegetable fats are still practically wasted in tropical countries, such as India, Indo-China and the Sunda Islands, tropical South America, Africa and China.
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  • The waxes can be classified similarly to the oils and fats as follows: - The table enumerates the most important waxes: - Waxes There are only two liquid waxes known, sperm oil and arctic sperm oil (bottlenose-whale oil), formerly always classed together with the animal oils.
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  • In their physical properties the natural waxes simulate the fatty oils and fats.
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  • In their chemical constitution the essential oils present no relationship to the fats and oils.
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  • The process of extraction with volatile solvents is similar to that used in the extraction of oils and fats, but as only the most highly purified solvents can be used, this process has not yet gained commercial importance.
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  • Bibliography.-FOr the fixed oils, fats and waxes, see C. R.
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  • Wright, Fixed Oils, Fats, Butters and Waxes (London, 2nd ed.
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  • Brannt, Animal and Vegetable Fats and Oils (London, 1896); J.
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  • Some of these, such as resins, gums, essential oils and fats, are readily obtained as natural exudations or by very simple manipulations, while others, such as the alkaloids, glucosides and vegetable acids, often require to be extracted by very complex processes.
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  • Weak solutions applied locally saponify fats, soften the epidermis, and thus act as slight stimulants and cleansers of the skin.
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  • Calcium salts form insoluble soaps with fats, and combine with albumen in a manner which makes them soothing and astringent rather than irritating.
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  • Neutral Fats.
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  • Lanolin, linseed oil, wax, spermaceti, &c., also belong to this group. The paraffins, glycerin and vaseline, although not fats, have much the same effect when applied externally, but they are not nutritive.
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  • cocoa butter and/or chocolate has a neutral effect on blood lipids (fats ).
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  • In the first few days after birth, a special type of milk called colostrum is excreted which is rich in fats and protein.
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  • drone on for quite awhile about studies linking more fat in the diet with better blood fats in athletes.
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  • Alternatives: vegetable emollients (see alternatives to Animal Fats and Oils ).
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  • emulsify fats to promote their absorption.
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  • emulsifyo emulsifies fats into smaller droplets, providing a larger surface area for the enzyme lipase to work on.
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  • endurance athletes will " burn " fats to supply up to 70% of their fuel needs.
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  • These are particularly found in red meat, meat pies, sausages, butter, cheese, cakes and biscuits made with hydrogenated fats.
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  • Bile also emulsifies fats, giving a larger surface area for the action of lipase.
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  • They also contain other unsaturated fats called ' essential fatty acids ', which the body needs for good health.
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  • The need for vitamin E increases if the diet is high in polyunsaturated fats.
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  • After this cleansing and rebalancing period, fat fish becomes more important, as it is the best source of omega-3 fats.
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  • Soon after the suit was filed, public interest in trans fats peaked.
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  • Good sources of these fats include extra virgin olive oil, canola oil, ground flax seeds and walnuts.
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  • handful of cashew nuts, peanuts, almonds or brazil nuts these provide you with healthy fats.
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  • The polyunsaturated fats can cause an abnormal heartbeat which may lead to a sudden cardiac death, doctors warn.
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  • hydrogenated fats have recently been banned in the USA due to health problems, therefore try to avoid these in your diet.
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  • incomplete digestion of proteins, fats and carbohydrates may also contribute to nutritional deficiency.
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  • Effects of different forms of dietary hydrogenated fats on serum lipoprotein cholesterol levels.
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  • malabsorption of fats and some vitamins may occur, and be serious or even fatal.
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  • Nutritional Advice: Avoid coffee, tea, alcohol, cooked hot spices, oily foods especially fats like polyunsaturated margarine.
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  • Trans fats: Trans fats are found in hard margarine, which is made from hydrogenated vegetable oil.
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  • Note: All fats are high in calories, so even good ones should be eaten in strict moderation when trying to lose weight.
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  • nonpolar molecules such as fats, oil and water don't mix.
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  • Go nutty - have a handful of cashew nuts, peanuts, almonds or brazil nuts these provide you with healthy fats.
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  • However... we probably do not have a sustainable supply of long chain omega 3 fats.
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  • omega-3 (fatty acid)ly fish, salmon can be a good source of omega-3 fats.
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  • omega-3 (fatty acid)f EFAs, particularly omega-3 fats, but not all fish contain them.
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  • Cells cannot function without the ability to traffick proteins, carbohydrates and fats across the external membrane, called the plasma membrane.
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  • polyunsaturated fats you eat, the more vitamin E you will get.
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  • prevailing wisdom, this includes natural animal fats.
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  • This reduces the deposition of fats on the walls of the arteries, reducing clotting of blood vessels and the heart.
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  • Grains - may contain fats, which give off odor in their breakdown and attract rodents or other pests.
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  • saturated fats such as sunflower or olive oil rather than saturated fats such as butter.
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  • saturated fats are the BAD fats.
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  • soluble in fats than in water; they are therefore able to rapidly reach the target cells within the insects.
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  • Lard and beef tallow Lard and beef tallow are the fats derived from pigs and cows, respectively.
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  • If women consume these products their breast milk will also contain trans fats.
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  • triglyceride fats in the blood.
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  • unsaturated fats found in oily fish, which may help prevent heart disease.
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  • To this attitude he offered uncompromising opposition, and by the synthetical production of numerous hydrocarbons, natural fats, sugars and other bodies he proved that organic compounds can be formed by ordinary methods of chemical manipulation and obey the same laws as inorganic substances, thus exhibiting the "creative character in virtue of which chemistry actually realizes the abstract conceptions of its theories and classifications - a prerogative so far possessed neither by the natural nor by the historical sciences."
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  • Numerous other substances are also found in the cytoplasm, such as tannin, fats and oil, resins, mucilage, caoutchouc, guttapercha, sulphur and calcium oxalate crystals.
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  • The part played by fats and closely allied compounds in normal and abnormal metabolism need not here be discussed, as the subject is too complex and the views on it are conflicting.
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  • CH: CH [CH 2] 7 CO 2 H, an organic acid occurring as a glyceride, triolein, in nearly all fats, and in many oils - olive, almond, cod-liver, &c. (see Oils).
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  • olive oil), the soft fats which may be fluid in their country of origin (e.g.
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  • coco-nut oil, palm oil), the hard fats (e.g.
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  • (I) Fixed oils, fats and waxes, and (2) Essential, ethereal or volatile oils.
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  • The fatty (fixed) oils and fats form a well-defined and homogeneous group of substances, passing through all gradations of consistency, from oils which are fluid even below the freezing-point of water, up to the hardest fats which melt at about 50° C. Therefore, no sharp distinction can be made between fatty oils and fats.
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  • In the classified list below the most important fatty acids occurring in oils and fats are enumerated (cf.
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  • Up to recently the oils and fats were looked upon as consisting in the main of a mixture of triglycerides, in which the three combined fatty acids are identical, as is the case in the abovenamed glycerides.
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  • Oils and fats can be heated to a temperature of 200° to 250° C. without undergoing any material change, provided prolonged contact with air is avoided.
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  • Above 300° C. all oils and fats are decomposed; this is evidenced by the evolution of acrolein, which possesses the wellknown pungent odour of burning fat.
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  • If oils and fats are treated with water alone under high pressure (corresponding to a temperature of about 220° C.), or in the presence of water with caustic alkalis or alkaline earths or basic metallic oxides (which bodies act as "catalysers") at lower pressures, they are converted in the first instance into free fatty acids and glycerin.
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  • The greaves are placed Vegetable Oils Animal Fats in hair or woollen bags and submitted to hydraulic pressure, by which a further portion of oil or fat is obtained (cf.
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  • In the case of those animal fats which are intended for edible purposes, such as lard, suet for margarine, the greatest cleanliness must, of course, be observed, and the temperature must be kept as low as possible in order to obtain a perfectly sweet and pure material.
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  • Lewkowitsch, Chemical Technology and Analysis of Oils, Fats and Waxes (London, 4th ed., 3 vols., 1909; also German ed., Brunswick, 1905; French ed., Paris, vol.
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  • 1909); Laboratory Companion to Fats and Oil Industries (London, 1902); Cantor Lectures of the Society of Arts, Oils and Fats, their Uses and Applications; Groves and Thorp, Chemical Technology, vol.
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  • Use unsaturated fats such as sunflower or olive oil rather than saturated fats such as butter.
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  • Tip from Joanne Bednar of Motivation Station Saturated fats are the BAD fats.
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  • Pyrethroids are much more soluble in fats than in water; they are therefore able to rapidly reach the target cells within the insects.
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  • Omega 3 fats are a particular type of polyunsaturated fat that reduce the stickiness of blood, making it less likely to clot.
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  • Some spreads provide omega-3 fatty acids from fish oils which, in sufficient quantities, can lower triglyceride fats in the blood.
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  • They include the unsaturated fats found in oily fish, which may help prevent heart disease.
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  • If dairy allergies may be a factor, it's important to know that milk-based infant formulas are made from cow's milk protein along with supplementary carbohydrates, fats, vitamins, and minerals.
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  • It's important to use the right fats to support healthy skin and coats.
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  • The holiday dinner can also harm your cat since this meal is usually high in fats and sodium.
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  • Their bodies are uniquely created to function on a diet made up of proteins and fats.
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  • Cats are able to derive glucose from the glycogenic amino acids found in protein and fats.
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  • This means that all the vitamins, minerals, enzymes and fats come in their whole form and remain undamaged by cooking.
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  • The United Soybean Board terms it this way: Biodiesel is a mono-alkyl oxygenated fuel made from soybean or other vegetable oils or animal fats.
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  • Substitute saturated animal fats such as butter and lard with unsaturated vegetable oils like olive, mustard, canola and sunflower oil.
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  • There are also a number of spreads available specifically developed to replace saturated fats for cooking and spreading.
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  • Acai's monosaturated fats, similar to that found in olives and other plant-based foods, raise HDL cholesterol while lowering LDL cholesterol.
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  • Dietary changes, including adding more fiber to the diet, often reduce cholesterol naturally over time.In addition to the higher fiber content in acai, acai berries are also rich in monosaturated fats.
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  • Olive oil, as studied in the Mediterranean diet, provides healthy fats that are good for cardiovascular health.
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  • They can also be reduced or free of wheat, gluten, sugar, sodium, hydrogenated fats, caffeine, and even milk.
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  • It's no secret that there are good and bad fats.
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  • One way to quickly identify most bad fats is to look at them.
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  • Fats that are solid at room temperature are less healthy for you than those that are liquid at room temperature.
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  • For example, butter, lard, and shortening are all either trans fats or saturated fats, both of which have been associated with heart disease and increased cholesterol levels.
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  • Saturated fats occur naturally in red meat, eggs, and in some oils such as palm oil.
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  • Monounsaturated fats include olive, canola, and peanut oils; most nutrition experts consider olive oil one of the best dietary fats.
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  • Monounsaturated fats reduce the "bad" cholesterol (LDL) without affecting the "good" cholesterol (HDL) levels.
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  • In fact, trans fats have been banned in some states.
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  • The In-N-Out Double Double is high in saturated fats.
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  • Burger King's other burgers, including the cheeseburger, contained trans fats.
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  • Additionally, vegetarians tend to have clear, vibrant skin because they load up on olive oil, dark leafy greens and flax seeds, while avoiding saturated animal fats that clog the system.
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  • This is in part because the effort required by the body to process animal fats and products depletes you of both nutrients and energy.
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  • In addition to being healthy sources of protein, nuts and nut butters contain large amounts of monounsaturated fats, another essential component of a healthy diet.
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  • Because the diet is rich in fresh foods like fruits, vegetables, nuts, whole grains and legumes it is naturally low in saturated fats and high in fiber.
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  • Nuts, nut butters, and seeds are rich in heart-healthy monounsatured fats and oils and are excellent sources of protein that provide the body with many helpful nutrients.
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  • Sunflower seeds are an excellent source of unsaturated fat, particularly polyunsaturated fats like linoleic acid.
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  • Moreover, raw unsaturated fats like those found in sunflower seeds have been shown to prevent the onset of heart disease and lower cholesterol.
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  • Protein rich foods like sunflower seeds that offer good quality fats and natural vitamins can sometimes curb meat cravings.
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  • Variety is not only the spice of life, it's the best way to ensure adequate intake of all vitamins, minerals, proteins, carbohydrates and fats.
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  • Most people now know that salmon and olive oil contain a healthy dose of "good fats," but did you know that cacao is another great way to get heart-healthy fats into your diet?
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  • Nuts are full of protein and act as healthy fats that can help you stay full.
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  • There's plenty of good protein, highly digestible fats and calcium left over, and the meal is made from this.
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  • Even obese dogs still need the ideal balance of nutrients, and healthy fats are essential for nutrient absorption and cell repair.
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  • There are no added animal fats in these dog food products.
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  • Saturated animal fats can cause heart disease and certain cancers in dogs just like they do in human beings.
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  • The remaining 10% is often comprised from additives like sugar, corn syrup, salt and hydrogenated/trans fats.
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  • Not only is it low in fat, this treat will offer your dog fresh fruit, calcium, vitamin D, fiber, antioxidants, healthy fats which are good for the skin and coat, beta carotene and the benefits of blueberries.
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  • All dog food must provide a proper balance of protein, fats, fiber, carbohydrates, minerals and vitamins.
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  • Quality source fats - Fats should be identified, such as sunflower oil and chicken fat.
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  • Non-specific fat sources - Don't buy foods made with general fat sources, including animal fats and vegetable oil.
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  • Do not put meat, fats, oils, dairy products or pet waste into your compost bins.
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  • Grain-fed beef tends to be fattier with well-marbled fats and a higher level of saturated fat.
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  • It contains lower levels of saturated fat and more omega-3 fats than grain-fed beef.
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  • The non-natural treats have monosodium glutamate, which some people need to avoid, and, thought it's not enough to require noting that they contain trans fats, partially hydrogenated oil is used in the conventional Cheetos.
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  • The process of hydrogenation creates what's known in the non-scientific world as trans fats.
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  • These fats have been in the news lately because eating too much of them has been linked to heart disease and other health problems.
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  • New York City became the first city in the nation to ban trans fats from restaurants, and other communities have followed suit.
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  • That means you can get the same flaky pastry you've always had without any of the health risks of trans fats and without harming animals.
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  • In addition, you won't find any ethoxyquin, which is a pet food preservative used to keep the fats and oils from going rancid.
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  • SUPERGOOD SUPERFOOD snacks are always free of preservatives, trans fats, genetically modified organisms, and harmful chemicals.
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  • Keep 'bad' fats (meats, full-fat dairy and cheese, butter) and cholesterol to a minimum.
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  • Choose 'good' fats: avocados, nuts, plant-based oils, and small amounts of fatty fish.
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  • Fats, red meats, sodium, sweets, and sugar-sweetened beverages are limited.
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  • Bile is a liquid mixture of cholesterol, bile salts, and waste products, including bilirubin, which the liver excretes through thousands of tiny biliary ducts to the intestine, where the bile aids in the digestive process of dietary fats.
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  • A low- or modified-fat diet with supplementary vitamins is often required after surgery, since the absorption of fats and vitamins can be impaired.
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  • Infants who are formula-fed should use special formulas (Alimentum, Pregestimil) that contain chemicals to enhance digestion of dietary fats.
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  • Decrease or avoid eating animal fats and red meats.
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  • Examples of nutrients are vitamins, minerals, carbohydrates, fats, and proteins.
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  • Bile breaks down fats in the small intestine so that they can be used by the body.
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  • Bile ducts-Tubes that carry bile, a thick yellow-green fluid that is made by the liver, stored in the gallbladder, and helps the body digest fats.
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  • If the nutritional recommendations of the National Academy of Sciences are followed, a preschooler's diet will consist of 40 percent carbohydrates, 35 percent fats, 20 percent protein, and 5 percent fiber.
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  • A recommended proportion of these nutrients is 55 percent of the daily calorie intake from carbohydrates, 30 percent from fats, and 15 percent from protein.
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  • Maintaining a good diet, one low in sugars and fats and high in phytoestrogens and complex carbohydrates, may prevent some of the symptoms of PMS.
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  • While the intestines themselves also provide some digestive enzymes, the pancreas is the major source of enzymes for the digestion of all types of foods, especially fats and proteins.
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  • Its role in normal body growth and development is to stimulate protein production in muscle cells and trigger energy release from the breakdown of fats.
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  • When the body is unable to properly digest fats, lipids accumulate in body tissues in abnormal amounts.
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  • The digestion, storage, and use of fats (lipids) from foods are complex processes that involve hundreds of chemical reactions in the body.
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  • A diet high in fats and processed foods made with refined flours and sugars can actually suppress the immune system.
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  • The body needs cholesterol to produce bile acids that help digest fats ingested in food, make hormones, protect cell walls, and participate in other processes that help maintain health.
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  • Another lipoprotein, very low-density lipoprotein (VLDL), carries harmful fats known as triglycerides but does not carry a significant amount of cholesterol.
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  • Cholesterol levels in blood serum vary considerably from day to day and even from one time of a day to another related to the consumption of fats in the diet.
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  • Exercise is an extremely important part of burning calories obtained by eating fats and helps maintain lower bad cholesterol and higher levels of good cholesterol.
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  • The use of polyunsaturated fats in cooking is also recommended, including cold pressed oils such as olive oil, canola oil, and sesame oil.
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  • Fatty acid-The primary component of lipids (fats) in the body.
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  • Ketones are acid compounds that form in the blood when the body breaks down fats and proteins for energy.
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  • A patient's diet plan will consist of a certain number of exchanges from each food category (meat or protein, fruits, breads and starches, vegetables, and fats) to be eaten at meal times and as snacks.
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  • Also, certain substances in the colon, such as fats and bile acids, can interfere with water absorption and cause diarrhea.
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  • Whole foods, including grains, beans, fresh fruits and vegetables, and high quality fats, should be emphasized in the diet, while processed foods should be avoided.
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  • The lymphatic system also participates in the transport of fluids, fats, proteins, and other substances throughout the body.
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  • Failure to thrive is a common characteristic of patients with peroxisomal disorder, along with an enlarged liver, abnormalities in liver enzyme function, and loss of fats in stools (steatorrhea).
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  • Cholesterol and fats are more likely to build up on the walls of damaged arteries, making them even narrower.
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  • Fats and sweets group: Should be limited as much as possible.
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  • A well-balanced diet, including protein, complex carbohydrates, fresh fruits and vegetables, and good quality fats, is also important in maintaining optimal immune function.
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  • In addition, PKU diets include all the nutrients normally required for good health and normal growth, such as carbohydrates, fats, vitamins, and minerals.
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  • The energy components of the diet are sugars, starches, fats, and oils, and these occur in relatively large amounts in the diet.
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  • Carbohydrates are the primary source of energy and, along with fats and proteins, one of the three major nutrients in the human diet.
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  • The body's ability to process and use nutrients like fats and sugars is also altered.
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  • Bones, soft tissue, and organs throughout the body begin to enlarge, and the body changes its ability to process and use nutrients like sugars and fats.
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  • Iodine is required for thyroid gland function and metabolizing fats.
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  • A diet high in refined foods, prepared foods, sugars, and fats will not provide sufficient quantities of essential minerals.
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  • In the United States, it is relatively easy to provide a balanced diet with essential nutrients if a wide variety of whole foods are prepared for family meals and snacks, while avoiding refined and prepared foods high in fats and sugars.
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  • However there are significant side effects, including temporary worsening of the acne; dry skin; nosebleeds; vision disorders; and elevated liver enzymes, blood fats, and cholesterol.
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  • Obese children must be encouraged to eat properly and to avoid the fats and sugary sweets that can lead to increased weight, decreased mobility, and hyperglycemia.
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  • To make vitamin D, cholesterol, a substance widely distributed in animal tissues, the yolk of eggs, and various oils and fats, is necessary.
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  • Animal fats can also be used to make a roux.
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  • These may be the best fats to use if their flavor matches the food with which the sauce will be served.
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  • Vitamin E - maintains integrity of cell membranes throughout the body and protects fats in low density lipoproteins from oxidation.
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  • An emphasis on these foods, combined with lean protein and healthy fats, will actually help you lose weight.
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  • Fat soluble vitamins are dissolved in dietary fats and then absorbed into the body from the small intestines.
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  • Thiamin is necessary for the metabolic processing of carbohydrates, proteins and fats.
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  • The vast majority of minerals and vitamins taken in pill form do not contain specific significant ingredients in relation to proteins, carbohydrates, or fats.
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  • The seeds provide high doses of healthy fats, vitamins and fiber.
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  • These fats are necessary for good health but the body cannot manufacture them on its own.
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  • Most people know that fish contains high amount of omega-3 fatty acids, but other foods, including plant foods, also provide rich sources of healthy fats.
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  • Sometimes whey protein will have additional carbohydrates, fats or calcium added to it, but these ingredients are certainly nothing to be concerned about.
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  • Strengthens immune system - Bee pollen has both mono and polyunsaturated fats, proteins, vitamins B, C, D, E, and beta-carotene, calcium, magnesium, selenium, nucleic acids, lecithin, and cysteine.
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  • These fats are very important for maintaining brain function, nervous system function and good eyesight.
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  • This means that all of the compounds in the food - including vitamins, minerals, amino acids and fats - all work together to make sure your body absorbs these compounds more efficiently.
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  • The vitamin B12 is used by the body to stimulate its use of nutrients such as carbohydrates, proteins and fats.
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  • Niacin helps convert carbohydrates into glucose and metabolize fats and protein.
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  • Micelle or micellization is used in manufacturing and is actually the process that makes soapy water remove fats.
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  • Biotin is is required for the production and utilization of amino acids and fats.
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  • In addition to the antioxidant vitamins, some other nutrients including healthy fats and minerals also appear to play a crucial role in eye health.
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  • Omega-3 fatty acids are made up of a family of three different essential fats, which include alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA).
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  • Omega-3 fats play a crucial role in the structure of cell membranes and are critical for vision.
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  • Most Americans do not consume enough omega-3 fats.
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  • Omega-3 fats are found in fatty fish, walnuts, flax, and other seafood, nuts and seeds.
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  • Omega-3 fats have been shown to reduce inflammation and support healthy skin and hair.
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  • Omega-3 fatty acids also support scalp health, and a deficiency in these fats can lead to dull skin and hair.
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  • You can also supplement Omega-3 fats by taking fish oil or flax oil.
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  • The B-complex vitamins act as coenzymes in the metabolism of proteins, carbohydrate, and fats.
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  • People who restrict their fat intake are at risk for having low vitamin E levels, as this vitamin is found primarily in foods containing healthy fats.
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  • The key to keeping your body in good shape is to exercise regularly and to consume a well-balanced diet that includes fruits, vegetables, whole grains, healthy fats, and lean proteins.
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  • A well-balanced diet includes foods like fruits, vegetables, whole grains, healthy fats, and lean proteins.
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  • Air-popped popcorn does not contain the artificial ingredients and high amounts of fats pre-packaged microwave versions do.
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  • Health fats are an essential part of any diet.
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  • Fats are required in order for the body to properly use the fat soluble vitamins, which include vitamins A, D, E, and K.
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  • Healthy fats are found in whole foods such as avocado, olives, nuts, seeds, and olive oil.
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  • While the pan has a ridge around the rim, it does tilt up which allows you to drain fats into a drip pan.
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  • This is made possible by two non-stick grill plates that are set on an angle, allowing excess oils or fats to drain out while the food is being cooked.
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  • JLK: Our new juicer has six unique and clever patents on it, whereby we can juice soaked seeds and nuts and combine them with fruits and vegetables that give us a perfect balance of protein, fats and natural sugars.
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  • For those of you who are a bit hypoglycemic, this tonic can be consumed because the protein and fats in the almond milk help mitigate the influx of natural sugars going into the bloodstream.
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  • The candles used in colonial times were the same as those used for hundreds of years before, with wax made of animal fats (called tallow).
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  • Villi are responsible for absorbing a variety of nutrients, including vitamins, minerals, fats, carbohydrates and proteins.
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  • Malabsorption symptoms will basically mimic a horde of nutritional deficiencies because, as your intestinal lining wears downs, important minerals, proteins, essential fats and vitamins will no longer circulate throughout the body.
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  • Brain tissue requires many fats and vitamins to function at peak condition.
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  • Some brands remove some of the fat content as coconut and coconut oil are high in saturated fats.
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  • A small amount of fat is also needed, but try to limit "bad" fats such as butter, margarine, and animal fat.
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  • Chemistry is tricky business and fats blend and break down differently.
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  • At the same time, melt your oils and fats together.
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  • Glass measuring cups are great for mixing the lye and water, while a stainless steel pan can be used to melt the fats.
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  • While the lye mixture is cooling, combine all the fats in a stove-safe pan and melt the solid fats.
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  • It results from the saponification of fats and oils.
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  • Lye is used to break down fats and help the end product harden.
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  • France was especially well known for fine soaps that used vegetable oils instead of animals fats in their creation.
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  • Lye is also a vital part of soap making, as it is needed to convert the base oils or fats into soap.
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  • The South Beach Diet puts much more emphasis on eating fats that are good for the body, such as olive oil, which has been shown to raise levels of HDL, the 'good' cholesterol.
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  • The South Beach Diet book explains the difference between good fats and bad fats, making it clear to the layman.
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  • Unlike the Atkins Diet, the South Beach Diet does not encourage excessive consumption of saturated fats, such as those found in bacon, cheeses and butter.
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  • Instead, the focus is on monounsaturated fats and omega-3 fatty acids.
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  • The South Beach Diet puts much more emphasis on eating fats that are good for the body, such as olive oil, which has been shown to raise levels of HDL, the 'good' cholesterol.
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  • The diet does not encourage excessive consumption of saturated fats, such as those found in bacon, cheeses and butter.
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  • Eating too many animal based products and other foods high in saturated and trans fats may lead to elevated cholesterol levels.
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  • According to the Mayo Clinic, monounsaturated fats can help raise HDL levels.
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  • These fats are found in olive oil, almond oil, and avocado oil, among others.
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  • Eliminate or greatly reduce fried foods, which contain high levels of saturated or trans fats.
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  • Eating in such a manner naturally lends itself to pursuing local, sustainable agricultural products, as well as trying natural cooking without animal fats.
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  • There is much more to a healthy diet than calorie counting and measuring your intake of fats and protein.
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  • The suggested replacements for such fats were products such as trans fat and Olestra, both of which are now known to be more deleterious than saturated fat.
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  • These diets may be dangerously low in fiber and much too high in saturated fats for the digestive system to thrive.
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  • Fat grams should be mostly unsaturated with no more than 10 percent of the total calories coming from saturated fats.
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  • Choose foods low in saturated and trans fats, which increase risk of heart disease.
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  • The meals focus on complex carbohydrates, plant proteins, fats, minerals, vitamins, enzymes and water.
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  • Add healthy fats: Unsaturated fats, found in canola oil, olive oil, nuts, seeds, avocados, and lean protein, satisfy hunger due to the lengthy time period for its full digestion.
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  • In general, your daily intake should be 55-60% carbohydrate, 10-15% protein, and less than 30% fat (particularly watch saturated and trans fats).
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  • Ideally, the fats will be omega-3 or omega-6 oils, or monounsaturated fats like olive oil.
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  • Like the Zone Diet, the desired ration of macronutrients is 30 percent each of protein and fats, and 40 percent carbohydrates.
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  • Provided that you are ingesting enough calories and maintaining a balance of fats, proteins, and produce, such an eating regimen should be very healthy.
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  • Secondly, not all fats are created equal.
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  • It has long been known through prominent studies that replacing saturated fats with unsaturated fats is more effective in reducing heart disease risk than the total amount of fat consumed.
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  • These changes include adopting balanced, nutritious eating habits, which incorporates protein, complex carbohydrates, and fats.
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  • These foods will provide you with the omega-3 fats for a healthy body.
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  • If oil must be used in certain recipes, you can make them healthier by choosing unsaturated fats such as canola, safflower and olive oil instead of vegetable oil, palm oil, vegetable shortening, and lard.
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  • Instead of worrying about whether or not you've eaten six proteins and four fats today, you calculate your Points and Points range based on your current height and weight.
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  • Furthermore, since unsaturated fats and complex carbohydrates are essential macronutrients for obtaining the all-important balanced food equation, these are constant ingredients found in zone recipes as well.
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  • According to Dr. Atkins' New Diet Revolution, the Atkins dieter should eat ample protein and fats, while restricting certain carbohydrates.
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  • Later Atkins books recommend avoiding unhealthy fats.
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  • The healthy child needs the same basic food groups as an adult eating a healthy diet, with a bit more of the healthy fats and proteins.
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  • For the healthy child of normal weight, the only dietary restriction should be sugars; fats, proteins, fruits, vegetables, grains, and dairy products should all be included, in reasonable, manageable portions.
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  • While fats are allowed, the Eadeses recommend you choose healthy fats like olive oil, rather than animal fats like lard or schmaltz.
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  • Trans fats and saturated fats should certainly be avoided.
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  • But mono- and poly-unsaturated fats are important to the proper working of many body systems and absorption of essential vitamins, and serious health conditions can result from inadequate consumption of the healthful fats.
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  • Marketed as Xenical, this prescription drug is a lipase inhibitor that prevents the absorption of about one-third of ingested fats.
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  • The best sources that comprise a diet for weight control are fruits, vegetables, and whole grains, with dairy, lean meats, and certain fats (like olive oil) being acceptable sources of nutrition.
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  • To be avoided are saturated fats, sugar and other sweets, and fatty meats.
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  • The best fats are mono- or polyunsaturated: things like olive oil, nut oils, and vegetable oil.
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  • Lists which include ample quantities of vegetables, fruits, whole grains, lean meats, fish, and healthy fats and oils will usually indicate that the book is safe.
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  • It is important to remember that teens, because their bodies are still growing and developing, require ample amounts of food with carefully balanced portions of proteins, fats, and carbohydrates.
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  • The tip of the pyramid is a non-colored space to show fats, sweets, and alcohol beverages as unnecessary the overall food intake of any persons.
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  • Saturated fats are derived from animal products such as beef, poultry, milk, cheese, butter, eggs, and pork.
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  • These fats are the harmful choices and are best to be limited in cooking low fat.
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  • Unsaturated fats include plant-based products such as nuts, seeds, avocados, fish, and certain oils such as canola and olive.
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  • Vegetable oil and corn oil are higher in saturated fats than unsaturated fats and are often referred to as polyunsaturated fats.
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  • These are in the middle of being "good" and "bad" fats.
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  • Since fats are necessary in the diet, and unsaturated fats are the favorable choice, the first step to tackling low fat food preparation is having the right fats on hand.
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  • In the case of fats, when the natural source is extracted, it is often replaced with fillers.
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  • However, while it is beneficial watch the amount of "bad" fats coming in to the diet, unsaturated fats are a necessary component to everyone's dietary intake.
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  • In fact, balanced meals with proper proportions of lean proteins, complex carbohydrates, and unsaturated fats are strongly encouraged.
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  • This plan is marketed as providing low sodium, low cholesterol, and low saturated fat food choices, with an appropriate dose of heart healthy unsaturated fats.
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  • Thus, strictly eating foods from the list of negative calorie foods is not healthy and will cause you to be deficient in the other macronutrients, such as protein and unsaturated fats.
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  • Make healthy fats a part of your diabetic meal plan.
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  • Sources of healthy, unsaturated fats include avocado, olive oil, canola oil, peanut butter, fatty fish, nuts, and seeds.
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  • Acceptable but containing some saturated fats include meats, such as lean beef cuts, chicken and turkey breast, and low fat dairy foods.
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  • Are you eating real food, such as lean protein, vegetables, fruits, grains, and healthy fats?
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  • You might want to look at the sources of fat in your diet and try to eat healthier fats in addition to getting fewer calories from fat.
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  • Cut out trans fats, which are found in fried foods and many prepared foods, especially baked goods, whenever possible.
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  • These kinds of fats should be replaced whenever possible with unsaturated fats, sometimes also referred to as "good fats" like those in olive oil, avocados, and other plant-based foods.
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  • Limit the amount of saturated fats and trans fat from baked goods, chips, margarine, hydrogenated oils and other "junk" food.
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  • "Regular" condiments can be particularly high in saturated fats, trans fat, and preservatives.
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  • Developed by the United States Department of Agriculture (USDA), this graphical representation of a healthy diet starts with a base of breads, cereal, and grains and moves up to fats and oils.
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  • It is widely known that cutting trans fats, those heart-clogging fats that come from partially hydrogenated oils and are often found in packaged baked goods and fried foods, is a good idea.
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  • Choose lean meats and poultry without skin and prepare them without added saturated or trans fats.
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  • One of the major good points for the South Beach Diet in comparison to other low-carb diets is the emphasis on healthy, plant-based fats like olive oil instead of saturated fats like bacon.
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  • Because of the decrease in saturated fats, you'll likely see a drop in your cholesterol levels while on the diet.
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  • For optimum nutrition, the leading foods to avoid are saturated fats and trans fat.
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  • Hydrogenated oils form trans fat, hence staying clear of processed foods such as packaged cookies, cakes, pies, muffins and crackers will ensure you are eliminating the harmful fats.
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  • Saturated fats are found in whole milk dairy products such as whole milk, cream, cheeses, yogurts, ice cream, and sour cream.
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  • And while solid fats like Crisco can be cheaper to use than extra-virgin olive oil, they often include "bad" fats without any benefit and all the calories.
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  • While dairy fats in moderation are fine, making an entire dish centered on cheese can spell disaster.
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  • While fats may be restricted in other diets, some low-carb diets allow you to eat as many fats as you would like, provided that they are low in carbs.
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  • Your physician may have concerns about you eating too many fats and not enough fruits.
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  • This is done by consuming high fiber vegetables, lean meats and unsaturated fats.
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  • It's also a good idea to cut down on saturated fats and eliminate trans fats from your diet, especially if you are trying to lose weight.
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  • Monounsaturated fats are the best choice-those are the ones that come from nuts and avocados, as well as olive oil, which is a great choice for cooking and making salad dressing.
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  • You'll do away with bad carbs and bad fats, and start eating good fats and good carbs.
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  • He also believes that trans fats are at the root of obesity as well.
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  • When cooked food is eaten, we ingest altered enzymes and other nutrients like vitamins, proteins, minerals and fats.
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  • To sum up: The human body minus carbs will force altered activities among protein and fats.
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  • The body converts fats into ketone bodies which will result in ketosis, a potentially life threatening problem.
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  • And while unsaturated fats are emphasized, there is no outright ban on saturated fats such as butter.
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  • Saturated fats aren't healthy for anyone in large amounts but are particularly bad for people with type 2 diabetes because it can worsen insulin response.
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  • The use of fats and sweets is also limited on the diet.
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  • A key component in the cardiac diet is reducing the intake of harmful fats.
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  • Polyunsaturated fats: This is a healthy type of fat that should be included in the diet.
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  • Monounsaturated fats: These fats lower artery clogging cholesterol levels.
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  • Saturated fats: This type of harmful fat is found in meat, cheese, coconut oil and palm kernel oil.
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  • Trans fat: These fats are chemically engineered and are used to hydrogenate oils.
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  • These fats are found in packaged food items as well as many fried foods from fast food restaurants.
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  • Read food labels for the type of fat contained in a product and avoid those which contain harmful fats.
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  • Americans are forgoing the prescribed vegetables, fruits, and whole grains and instead eat foods high in sugars, sodium, and saturated fats.
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  • Fats-Some fats are good for you, such as those found in olive oil, nuts, and fish.
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  • Increased risk of heart disease - Diets high in saturated fats lead to high cholesterol, a main cause of heart disease.
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  • Even fad diets encourage all four lifestyle changes, with the exception of Atkins, which allows you to increase saturated fats.
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  • Good choices include the Weight Watcher's Cookbooks, Cooking Light books and the new Betty Crocker cookbook (the old version is a little heavy on fats and oils).
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  • Atkins enthusiasts may not agree, but in general it's better to opt for "healthy" fats from the plant kingdom, such as sunflower seeds, peanuts, olive oil and the like over bacon and butter.
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  • Fish is another excellent source of quality fats.
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  • The most important first step for a heart-healthy diet that will lower cholesterol levels is to cut back on saturated fats and, as much as possible, eliminate trans fats from your diet.
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  • Trans fats come from the hydrogenation of oils and are known to raise cholesterol levels.
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  • They may be even more harmful than saturated fats.
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  • Saturated fats are found in things like full-fat dairy products, egg yolks, fatty meats and tropical oils like coconut and palm.
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  • These fats are full of cholesterol-raising properties and should be limited.
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  • Three tablespoons of fats per day are allowed with olive oil accounting for one to two teaspoons of the total.
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  • Diet plans focus on watching calories and fat intake while eating a healthy diet rich in nutritious foods such as whole grains, fruits, vegetables, "good" fats, lowfat dairy, and lean protein.
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  • It's chewier, but you'll get more Omega-3 fats and less saturated fat and cholesterol.
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  • In the beginning, dieters eat three Jenny's Cuisine meals and one Jenny's Cuisine snack each day, in addition to fresh fruit, vegetables, low fat dairy, and healthy fats from their own grocery store.
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  • When eating 'bad fats' it is almost like placing the cholesterol in the body yourself, fat = cholesterol.
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  • Many athletes consume a vast amount of carbohydrates in order to maintain their weight and energy level because they burn off sugars and fats quite rapidly.
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  • Little or no "bad" fats - Bad fats, like trans-fat packed fries, seem almost designed to clog up the cardiovascular system.
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  • Learn the difference between healthy and unhealthy fats, and the different types of oils.
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  • One notable difference is that the emphasis is more on healthy fats than just any fat, such as bacon grease or heavily marbled beef, something Atkins has been criticized for in the past.
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  • Still, whole grains, fiber, healthy fats and above all, moderation, remains the priority.
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  • This study also found that 45 percent of the kid's meals were extremely high in saturated and trans fats.
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  • Just a brief look at fast food nutritional information shows most meals contain astronomically high numbers of calories, saturated and trans fats.
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  • The white breads, sugars and animal fats that are packed into most fast foods contain very few vitamins and minerals.
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  • Beneath each day's entries is a chart that includes a list of food groups including an "other" category for sugars and fats.
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  • The berries contain an ideal blend of healthy fats, fiber and phytosterols that contribute to heart and digestive health.
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  • The diet offers a unique spin on weight reduction because it focuses on using healthy fats to rid the body of accumulated fat.
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  • Fats are more energetically dense, and have nine calories per gram.
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  • People who are diagnosed with diabetes should avoid eating too many foods containing saturated fats and trans fats because there is an increased chance of developing heart disease.
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  • Fish provides heart-healthy fats such as omega-3 fatty acids.
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  • Fat-burning food combinations typically include carbs, fats, and proteins.
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  • Begin your day with a combination of carbs, fats, and proteins, but do so wisely.
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  • Food combinations that burn fat typically include a specific combination of carbs, protein, and fats.
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  • Consider the types of foods your body needs, particularly fats, proteins, and carbs.
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  • Protein can be found in chicken, fish, and turkey, and you can get good fats from nuts and dairy products.
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  • Do not eat protein with fats in the same meal.
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  • Use fats only sparingly as they can be difficult to digest.
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  • Eat proteins and fats at separate meals, as high fat foods (particularly nuts) require hours of digestion.
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  • Healthy fats and oils include olive oil, coconut oil, and avocado, which is often included in recipes to add fat and body.
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  • Look for monosaturated, plant-based fats.
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  • Along with the inclusion of fiber, it's important to eat healthy fats, sensible portions, and to avoid too much salt, refined sugary foods and processed fiber-void grain products.
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  • If you don't supply adequate carbs, the body burns protein and then burns fats as reserve fuel.
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  • By consuming foods in their natural state, you eat the fiber, vitamins, minerals, proteins and fats in proper ratios.
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  • This is because fats are broken down by bile produced in the gall bladder.
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  • If the gall bladder isn't functioning properly, fats are not properly broken down.
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  • The exact amount of fats consumed in a low fat gall bladder diet will vary depending on the patient.
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  • He or she can guide you in the specific amounts of fats best for you and can also make adjustments as needed based on your tolerance of the foods you eat.
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  • Also avoid bread with extra fats like croissants.
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  • Bragg believes that modern diets full of animal fats and proteins are difficult to digest and thicken the blood, and that the acids and enzymes found naturally in vinegar counter this effect.
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  • It's not clear why or how it worked, but scientists theorize that the acetic acid turns on genes that produce enzymes used by the body to break down fats.
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  • Peanut butter, whether on celery or on whole-grain crackers, is another high protein option with a serving of healthy fats.
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  • With that in mind, planning for snacks to include a healthy balance of proteins, fats and carbohydrates as well as essential vitamins and minerals makes good sense when you are trying to maintain healthy eating habits.
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  • The arrangement of these components determines whether fats are classified as polyunsaturated, monosaturated, or saturated fat.
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  • Saturated fats are thick and heavy and tend to accumulate in arteries.
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  • These fats are typically found in animal products such as butter and lard.
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  • Monosaturated fats are abundant in olive oil, canola oil and avocados.
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  • Polyunsaturated fats, such as omega-3 and omega-6 triglycerides, are best found in fish, flax, and certain nuts.
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  • According to the Harvard School of Public Health, these fats are actually beneficial to the body.
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  • If you are counting fat grams, save your willpower for saturated fats and allow yourself a little more leniency when you are consuming healthier fats.
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  • Much has been made recently about the importance of limiting trans fats in your diet.
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  • Several European countries and American cities have already banned trans fats from restaurant menus, and health experts from Harvard medical school are now urging jurisdictions in the United Kingdom to follow suit.
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  • The team cites that trans fats carry a higher risk of heart disease per calorie than any other identified macronutrient.
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  • Cutting back on saturated fat grams may be an important step toward healthy eating, but trans fats should really be eliminated altogether.
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  • Choosing healthy fats and enjoying them in moderation is the best way to achieve a healthy eating pattern that is sustainable over a lifetime.
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  • Given the chance, most children will naturally enjoy healthful foods and come to prefer the endless variety offered by whole foods over the monotony of processed sugars and fats.
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  • Scrutinize labels for sodium and trans fats, and serve with hummus or cheese to make them more filling.
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  • There is also much talk about the difference between "good fats," the kind that would be in a piece of Atlantic salmon, versus "bad fats," which might be found in a bowl of ice cream.
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