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Fat is a food fiber, containing glycerin and fatty acids. Characteristics of fat and its influence on our body mostly depend on the fatty acids it contains. Molecules of fatty acids are connected with each other by special ties. Saturated fatty acids have strong ties, whereas monounsaturated fats have weaker ties with space for hydrogen. Polyunsaturated fats have more space for hydrogen. We are supposed to keep saturated fat below 10 % of total calorie intake. Priority should be given to unsaturated fats since they regulate fatty acid metabolism being essential for normal functioning of our body. Some unsaturated fatty acids are indispensable and come into our body only with food. Animal and plant fats have different combination of fats and acids and as a result, make different impact on our health.