As we continue with our This and That theme, today we will look at Polyunsaturated Fats (the good fats).
The terms saturated fat, monounsaturated fat, and polyunsaturated fat refer to the chemical structure of a fat molecule. All fats are similar in that their structure incorporates carbon atoms bonded to hydrogen atoms. However, slight differences in the length and shape of the carbon chain and number of hydrogen atoms attached, create big differences in the quality of the fat itself.
Polyunsaturated fats are fairly long fat molecules that have two or more “double bonds,” where the carbon molecules aren’t attached to hydrogen molecules in the same way. This causes these fats to be liquid at room temperature as compared to saturated fats that have no double bonds and are solid at room temperature.
Polyunsaturated fats are considered essential for health. They are required for normal bodily functions. But our bodies cannot make them. We have to consume them. Hence the usefulness of knowing where to find them.
Polyunsaturated fats, the good fats, are found in liquid cooking oils like corn oil, olive oil, canola, sunflower and safflower oil, fatty fish like salmon, mackerel, herring, trout and sardines, flax seeds, walnuts, tofu, chickpeas, eggs, millet and avocado.
Stay tuned, more to come!
Wishing you all the best,