Distinguishing Between Good and Bad Fats in the Human Diet Essay

Contrary to populace belief, not all fats that we consume are questioning. Similar to our lesson in heterogeneous carbohydrates and added sugars, the key is to be able to distinguish the good from the bad, as good as to learn ways to select leaner sustenance products much wisely and to moderate our total daily fat intake.The fats that are considered bad are the gross(a) and trans-fatty acids, which are both associated with raising LDL cholesterol (Whitney & Rolfes, 2005, pg 159). An elevated level of LDL cholesterol is linked with artherosclerosis, a organization formation in arterial walls that causes stiffening and the loss of elasticity in their smooth muscle (Marieb & Hoehn, 2007, pg 980). Plaque formations not only pose change magnitude risk for stroke and heart attack, but they as well as cause a narrowing of the origination flow through arterial vessels and raise blood pressure (Whitney & Rolfes, 2005, pg 159). In order to prevent the potential for such a trickle down, domino effect towards increasing ones likelihood for cardiovascular disease, we can intentionally try to avoid intake of food sources that contain saturated fats, such as whole milk, butter, cheese, fatty cuts of skreak and pork, and tropical coconut and palm oils in addition to products containing trans fats, including vegetable shortening, margarine, pretended cheese, and meat and dairy products (Whitney & Rolfes, 2005, pg 159). Baked goods, fried foods, and snack chips may also include trans-fats in their ingredients or cooking method. Considerable reduction, replacement, or realised omission of these bad fats from the diet could make a significant deflection in preventing these deadly heart diseases.Conversely, the monounsaturated fats (in olive, canola and peanut oils avocados) ... ...ds (McMurry, Castellion, & Ballantine, 2007, pg 748). At room temperature, saturated fats (i.e. lard, butter, bacon grease) solidify because their hydrocarbon chains are stable and ca n pack together (McMurry, Castellion, & Ballantine, 2007, pg 770). Plant-derived polyunsaturated fats (sunflower, safflower, soybean, and corn oils) are unstable and remain in liquified form at room temperature, because of the rigid kinks of the cis restate bonds (McMurry, Castellion, & Ballantine, 2007, pg 752). The more double bonds that a polyunsaturated fat contains, the less it is able to bind together as a solid (McMurry, Castellion, & Ballantine, 2007, pg 752). Other than identifying foods having the bad saturated or trans-fats with safe food containing the beneficial good fats, the difference between the both ultimately is found within the molecular structures of fatty acids.