Sentences with phrase «fats chemical structure»

While we won't get into the specifics of trans fats chemical structure, we now know its structure is likely the cause of the myriad of problems brought on by trans fat consumption.

Not exact matches

«Because of their chemical structure, omega - 3's behave very differently in cell membranes than any other fat,» says Susan Allport, author of The Queen of Fats: Why Omega - 3s Were Removed from the Western Diet and What We Can Do To Replace Them.

... But it gives us an opportunity to manipulate these chemical structures to possibly make them usable for humans or target them specifically to fat cells.»

These enzymes share a common core structure but are very flexible in the chemical reactions they catalyze, which range from the breakdown of fat to the detoxification of chemicals called peroxides.

While early research forced many to shy away from coconut oil, epidemiological studies reveal that, despite coconut oil's saturated fat content, populations who regularly use coconut and coconut oil in their diets experience considerable value of this substance in promoting wellness due to it's unique chemical structures.

Since these oils are liquid at room temperature (unlike traditional baking fats, such as butter and lard), manufacturers figured out a way to use hydrogen atoms to rearrange the chemical structure, turning the product from a liquid to a solid.

Trans fats are artificially created through a process called hydrogenation, which uses hydrogen, pressure and heat to change the chemical structure of vegetable oils from liquid to semi-solid.

Extra-virgin olive oil's chemical structure and its large amount of unsaturated fats make it very susceptible to oxidative damage when used for cooking.

In fact, as their name suggest, they are essential and must be consumed regularly as the body has limited storage for them.They can not be converted from other fats and both must be present in the diet in a proper balance for good health.Their difference lies in their chemical structure and their roles in the body.

However, CLA is unique in its chemical structure, and this uniqueness is associated with an increasing list of health benefits, including immune and inflammatory system support, improved bone mass, improved blood sugar regulation, reduced body fat, reduced risk of heart attack, and maintenance of lean body mass.

The logic behind why these fats can be dangerous to our health stems from their chemical structure which is straight, meaning that they can stack on top of each other, potentially clogging our arteries.

Saturated fats are called saturated because their chemical structure is filled with hydrogen atoms.

Saturated fat — the kind found in meat and butter — has a different chemical structure from the unsaturated fats found in plant products.

The term trans - fat refers to the chemical structure of a fat molecule and not whether it's healthful or not.

In my opinion as a natural nutritionist, nothing is more problematic for increasing cholesterol than all the «plastic» fats, e.g,, trans fats people eat in their junk food diets, plus the always - rancid fats that are used in deep fryers frying foods in fast food joints [heat changes the chemical structure of fats], plus chemically - extruded cooking oils we freely pour from bottles onto salads, use in cooking, and think are not harming us.

All fats have a similar chemical structure: a chain of carbon atoms bonded to hydrogen atoms.

Hydrogenated fats are, by definition, a poison, as even in a small amount they will induce a chemical reaction that may cause damage to structure or disturbance of function, producing symptomatology, illness, or death.

These essential fats are long - chain fatty acids, with a slightly different chemical structure to that of flax oil, with some similar benefits to flax oil, plus additional benefits.

Saturated fats are solid or semisolid at room temperature and make ideal cooking fats because of the inherent stability provided by their chemical structure which means that they do not easily go rancid when heated during cooking or form the free radicals that contribute to heart disease and cancer.

Moss takes us inside the labs where food scientists use cutting - edge technology to calculate the «bliss point» of sugary beverages or enhance the «mouthfeel» of fat by manipulating its chemical structure.

Look for organic, extra-virgin coconut oil and stay away from overly processed or refined oils — these oils are chemically processed to extend their shelf life and the processing changes the chemical structure of the fats.

Some DOC molecules have a recognizable chemical structure that can easily be defined (such as fats, carbohydrates, and proteins) however most have no readily identifiable structure and are lumped under the term humic or tannin substances.