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| travis collier, al johnson ski race, health & fitness / diets, bread, bryanna clark grogan, january28, atherosclerosis, fat boy, music, fat chicks in partyhats, punk, energy, saturatedfat, webpage, b.c., fatties, | The most common sources of saturated fats are meat, milk and various dairy products. Bakery products such as donuts, cakes and good old potato united media chips are also foods that are high in saturated fats. Vegetable oils such as olive oil, supply smaller amounts of saturated fats, but are generally as bad for your united media health because people consume them in greater quantities. cholesterol The main sources of united media monounsaturated fats are olive and canola oils. Most other vegetable oils, nuts and high fat fish are good sources of polyunsaturated fats. Both these types of unsaturated fats are good fats because they reduce cholesterol in the blood compared to saturated fats. This is why it is suggested to replace most saturated fats by unsaturated fats. A little tip to pinpoint unsaturated fats is that they are usually liquid at room temperature. Even though unsaturated fats are said to be less harmful than saturated fats, it's important to keep your total fat intake to a minimum. |
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| The truth remains, however, that the ideal is to monitor both. The reason being that a gram of fat contains more calories than any other food source and it will inevitably take a much greater effort to burn it off than it would to burn any other food component. Actually, fat (whether it's from an animal or plant source) will contain more than twice the number of calories of an equal amount of carbohydrates or protein, which is the energy most important energy reason to monitor its consumption. saturated fats energy To simplify things a little, fats contain both saturated and unsaturated fatty acids. Unsaturated acids can be further divided into monounsaturated and polyunsaturated fatty acids. Saturated fats are known as the bad source of fat because they raise the cholesterol level more than other forms of fat. Saturated fats are usually solid or semi-solid at room temperature. So when analyzing fat contents on different food labels, it's always more important to opt for low levels of saturated fats. |
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