Unsaturated Fats are the Healthier Fats.
Unsaturated Fat
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As opposed to Saturated Fats, which are solid at room temperature and in the body, can promote blockages. Unsaturated Fats which are liquid at room temperature and in the body are less obstructive.  

In lay person's terms, Unsaturated Fats, because of their double-bonded, chemical make-up , stack fewer Fatty Acids per fat molecule than do saturated fats. The chemical bonds are made of hydrogen and carbon so Saturated Fats, with denser bonds are said to be "Saturated" with hydrogen. Unsaturated Fats, with fewer bonds are not saturated with hydrogen, hence they are Unsaturated.  

 

Their Relative Densities Determine their Melt Points

 

The phrase “hydrogenated vegetable oils” on food labels means that unsaturated fats have been synthetically converted to saturated fats by adding hydrogen and saturating them. Peanut Butter, margarine, and many other products are hydrogenated, saturated with hydrogen, to keep the product's lipids solid at higher temperatures. This keeps them from separating in the jar or can. 

Varieties

The fats of plants and fishes are generally unsaturated, meaning that they are built of one or more types of unsaturated fatty acids. Nuts, Avocados and Olives are high in Unsaturated Fats. Oils made from them are too.

Nutrition

Mayo Clinic believes two of the three types of unsaturated fats Monounsaturated Fat & Polyunsaturated Fat are your best options. According to Mayo Clinic “these fats, if used in place of others, can lower your risk of heart disease by reducing the total cholesterol and low-density lipoprotein (LDL) cholesterol levels in your blood.” Research shows that both Monounsaturated & Polyunsaturated fat are actually heart-healthy and can help lower the “bad” LDL cholesterol and raise the “good” HDL cholesterol.

The third type of unsaturated fat in foods is Trans Fatty Acid which Mayo Clinic considers the worst type of fat to consume because research has shown that trans fats raise your LDL (bad) cholesterol and lower your HDL (good) cholesterol. The effect of trans fats were worst in processed foods. Because of health concerns, manufacturers are moving away from using trans fats in their commercial products.