Fats!!

Fat is a dietary evil-or so you probably think. The food industry has exploited this belief in order to sell low-fat and fat-free versions of just about every food product under the sun. But the truth is that fat, in small amounts, is essential to health. Yes, might be sounding strange to some, however, it’s a scientifically proven fact. Some fats, like those found in fish and olive oil, actually lower our risk of heart disease and even help us stick to a weight-loss plan. The trouble is, these aren’t the fats we tend to crave-the saturated fats that give meat, ice cream, and cheese their delicious richness.

So, what fats are actually?

Well, “Lipid” is a general term used to describe substances that usually can not be dissolved in water but will dissolve in organic solvents. Fats, oils, waxes, certain sterols fall into this category. On the other hand, the term “triglycerides” is more specific and applies to fats and oils. These differ in their melting points: at room temperature, fats are solid, whereas oils are liquid. In other respects, they can be considered as a single class of compounds, and for simplicity can be referred to as the fats.

All fats contain the same number of calories by weight; that is, about 250 calories per ounce, or 9 calories per gram. Volume for volume, however, the calorie count can differ substantially. For example, a cup of oil weighs more-and therefore has more calories-than a cup of whipped margarine. The air added to increase margarine’s volume has no calories. In addition, if the whipped margarine is one of the low-calorie versions, a considerable percentage of its weight will come from added water.

A diet rich in high-fat foods results in more weight gain than a diet made up mainly of carbohydrates with some protein. Not only are the fats a more concentrated source of calories than the other food groups, but studies indicate that the body is also more efficient in storing fats than carbohydrates and proteins.