Fats are made up of glycerol and fatty acids, and fatty acids are to fats as amino acids are to proteins, in other words they are the building blocks of fats. Fatty acids can also vary in length in terms of how many carbon atoms they have in the chain.
You may hear these terms often and wonder what they mean.
Hydrogenated fats such as margarines are not good for you. You should avoid them and use butter instead. You also have hydrogenated oils (like vegetable oils), these are partially saturated - and they are not good for you at all. Unfortunately many people use these oils for cooking and frying, and at such temperatures these oils break down into harmful substances and also increase inflammatory responses in the body (which are tied to heart disease).
As for saturated fat coming from meat - where you have animals that are totally pasture fed, and are free from growth hormones and antibiotics and from artificial or non-pasture feed, then the resultant meat (and dairy) will be greatly superior.
Omega-3 fatty acids are an example of polyunsaturated fats which are beneficial for your health, however as polyunsaturated fats are subject to oxidation (due to light and air), they should be consumed quickly and not kept in storage for long times.
This matter will be expanded upon in future articles in this series.
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