1) lipids: liquid &type A; solids - Fats and embrocates be technically known as lipids. - If a lipid is liquid at room temperature, it is called an oil. - If it is solid, it is called a fat. 2) Obesity and Weight - Obesity increases a persons risk: diabetes, ticker distemper, stroke, broad(prenominal) blood pressure, and some types of cancer - Fat also adds repletion to our meal--a olfactory sensation of having had enough to eat. Fat-free and low-fat foods are matchless of the reasons some good deal over-eat carbohydrates, which really packs on the pounds, rationality of obesity 3) Specific Types of Fat Saturated: Olive14% vs. Coconut 92% Mono-unsaturated: Olive 77% vs. Coconut 6% Poly-unsaturated: Olive9% vs. Coconut 2% Trans: Olive0 vs. Coconut0 4) Olive Oil at a Microscopic take Made up of - fatty acids - vitamins (e) - polyPhenols - chlorophyll Oleocanthal - gives olives its specific grasp - widely used hurtingkiller , remedying bother by reducing rubor - same health benefits as anti-inflammatory drug drugs such as ibuprofen - voids coronary diseases, heart disease, stroke, breast/lung cancer, and Alzheimers disease - precisely the action of oleocanthal is much weaker than that of ibuprofen. It would take 500 grams of olive oil to get the effect of the ibuprofen dose recommended for magnanimous pain relief. - The newest FDA regulation (Nov.
17, 2004) permits olive oil producers to display a qualify health claim on their labels stating that........... consuming 23 grams (approximately two tablespoons) a day of olive oil, may sponsor reduce the risk of coronary heart disease thank to its racy monounsaturated f! at content Carcinogens & Radicals - polyunsaturates in olives hold back zee 3 and 6 fatty acids - cant cook with the omega 3/6s: They are damaged by heat & damage us by causing mutations in deoxyribonucleic acid -... If you want to get a full essay, order it on our website:
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