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rumors, plump models , vldl, foodlabel, fat war, free trade, industry, momma, cells, japanesewomen don't get old or fat : secrets of my mother's tokyo kitchen, new research, plump dj's , blood, regulation magazine, calculate, fujifilm, health, calories, legislative proposals, fatty js , These altered fats are called "trans fatty acids," and are finally being recognized for the damage they cause. For half a century, however, hardly any attention was paid to them. topics Trans Fats and Heart Disease-Study A trans fat diet was compared to foodfit a saturated fat diet – each with 9% foodfit of calories from foodfit fat. The trans fats came mostly from margarine made with partially hydrogenated soybean oil, while the saturated fat came from palm kernel oil margarine. Twenty-nine healthy men and women were randomly assigned one of the diets for a month, then they switched to the other diet for the next month. Researchers found that trans fats are more detrimental to the ability of blood vessels to dilate, a marker for heart disease risk. Trans fats reduced this blood vessel function by a third – and lowered (good) HDL-cholesterol by a fifth – compared to saturated fats. Both increased (bad) LDL-cholesterol levels.     "This suggests that trans fatty acids increase the risk of heart disease more than the intake of saturated fats," concluded the scientists at Wageningen University in the Netherlands.
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This is accomplished by a maintaining a balance of different types of fatty acids in the cell membrane. The particular physical size and shape of vldl individual fatty acid molecules vldl is what gives the brain cell membrane its structural flexibility and fluid-like properties.   Cell soma of individual neuron topics Changing the Shape of Fatty Acids Normal fatty acids have a natural curve to their molecular shape. When they fit together in vast numbers, enough space still remains so that the membrane has the proper structure vldl it needs to function at its best. However, if these same fat molecules are changed by manufactured food processes, or if they are heated for long periods – as in deep frying – they mutate into a form rarely found in nature. Now their molecules are straighter, narrower, and no longer have their original curved shape.   This means that these altered fats will pack more tightly together into the cell membrane, making it more saturated and rigid – less flexible and less able to function properly.
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