Posts Tagged ‘Fat’

Exercise Fuels Fat-Burning Fires

Thursday, July 16th, 2009

If you indulge into high-fat foods occasionally you may be able to avoid weight gain by staying active. A recent study from the University of Wisconsin in Madison found that regular exercise helps the body fire up metabolism more quickly to adjust for an increase in fat intake.

The researchers assigned a group of 10 sedentary women to exercise at two different intensity levels as they switched from a low-fat diet (with 30 percent of calories from fat) to a high fat diet (50 percent of calories from fat). The team then compared the volunteers’ ability to burn calories when the women were sedentary when they burned up 150 calories during an hour on a stationary bicycle, or when they burned 300 calories on the exercise bike over a two-hour period. The more each woman exercised, the faster she was able to burn fat calories after switching to a four-day high fat diet. The team reported in the American Journal of Clinical Nutrition.

It’s not clear why exercise helped the women burn more fat calories. Dietary fat is often stored in fatty tissue, rather than sent to muscle tissue where it is used for energy. Working out may have helped shift dietary fat toward more metabolically active tissues, like muscle, and could have increased the activity of fat-burning enzymes in muscles, the researchers speculate. So another good reason to get a move on and control one’s own health destiny and at the same time enjoy the taste of favorite dishes which many avoid in order to look good.

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Uses of Vegetable Fats and Oil

Tuesday, February 10th, 2009

The fats make up one of the three classes of organic matter that are the main building materials of living organisms. Probably every living thing contains protein, carbohydrate, and fat, although in some the proportion of fat may be very small.
How fat is synthesized, and just what its function is in living plants, do not appear to be known with any certainty, but its vital importance is evident from its presence in every cell, its concentration in reproductive organ such as pollen grains and seeds, and its intimate association with other substance known to influence life processes, such as the fat-soluble vitamins, sterols, and phospholipids.
To mankind, the vegetable fats are important first as food. They are concentrated food materials having more than twice the net heat value of the same weight of carbohydrates or proteins. In addition, they serve as carriers of fat-soluble vitamins and they furnish the essential fatty acid without which the animal organism cannot thrive. Besides their direct nutritional value, they have the virtue of making other foods more appetizing. They are indispensable in practical cooking and baking, since much food cannot be making fit to eat without fat.

The proportion of fat in natural foodstuffs varies greatly. In white potatoes the lipid content is about 0.5 percent of the dry weight; in English walnuts it is about 69 percent. Much of the fat consumed by man is taken with the natural foodstuffs without ever having been separated from the other plant material in which occurs. The most important part of fat technology, therefore, consists in the isolation of fats and he refining and processing needed to make them palatable and suited to various culinary requirements. The nonfood uses on the other hand, have long been important ones and are becoming relatively more so. Especially, the expanding uses of fats as chemical raw materials for the synthesis of a great variety of improved and new products has been a feature of the chemical developments of the recent years.