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Monounsaturated And Polyunsaturated Fat


by Don Swayze

Have you ever wondered why your favorite olive oil salad dressing goes a bit cloudy when it is inside the refrigerator, but clears up when it is left out?  What about that layer of oil that forms on top of peanut butter when you keep it at room temperature?

The formation of oil that you might see floating on top of peanut butter is the peanut’s oil and is an example of monounsaturated fats, just like olive oil for example, which is an excellent source of this fatty acid.

Monounsaturated fats contain monounsaturated fatty acids that help to lower blood cholesterol, and is typically stored in liquid form when it is at room temperature.  When put in the refrigerator this healthy fat turns to a solid formation.

Your blood cholesterol is lowered through increasing the HDL (good) cholesterol, and lowering the LDL (bad) cholesterol.  For some, monounsaturated fatty acids also help to lowering triglycerides.

Excellent sources of monounsaturated fat are olives, olive and canola oil, peanuts, peanut butter, and all other types of nuts and seeds such as almonds, pecans, sunflower seeds, and sesame seeds.

Found mostly in fish, soy, and walnut, Polyunsaturated fats contain oils which are in liquid form in both room and refrigerator temperature. This type of fatty acid also helps to lower your total blood cholesterol by decreasing the LDL (bad) cholesterol level.

The two types of polyunsaturated fatty acids are Omega three and the Omega six.  These fatty acids are said to contribute to reducing the risk of strokes, heart attacks, and cancers.  Omega three fatty acids are also known to help in lowering the level of Triglycerides.

Primary sources of Polyunsaturated fats are found in a variety of fish such as tuna, trout, herring, salmon, and mackerel for example.  These fatty acids are also found in oils such as soybean oil, corn oil, and safflower oil.

Don Swayze is contributing weight loss editor at http://www.LowCarb300.com. This article may be reproduced provided that its complete content, links and author byline are kept intact and unchanged. No additional links permitted. Hyperlinks and/or URLs must remain both human clickable and search engine spiderable.


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