Saturated Fats


Saturated Fats


Saturated fats can be as those fats that are made up of chains of carbon molecules that do not have any double bonds between the carbon molecules.

Saturated fats rarely can be found in fruit and vegetables; they are primarily found in animal product. Foods high in saturated fats include most selections found at fast-food restaurants (hamburgers, chicken strips, and so on),whole-milk products, as well as commercial fried foods and processed food(cookies, cakes, doughnuts, pies and pastries).

Saturated fats are also found in cured meat such as bacon, sausage, ham, hot dogs, cold cuts, bologna, salami, and pepperoni. Red meats, duck, and goose meat are also usually quite high in saturated fats. Some vegetable oils such as coconut oil, palm kernel oil, and palm oil are also high in saturated fats.

I always advice people to take limited fats rather than completely avoiding them because they do provide benefits to the body when consumed in moderation

BENEFIT OF SATURADED FATS IF TAKING A LIMITED                                                                       QUANTITY

1.Saturated fats enhance our immune system and and allow calcium to be incorporated into our bones when consumed in moderation. In moderation means that no more than 7-10 percent of our caloric intake should come from saturated fats.

2. Saturated also protect the liver from toxins, help prevent breast cancer and colon cancer.

3. Saturated also help to promote weight loss.


Polyunsaturated fats are divided into two families; omega-3 fats and omega-6 fats I’ll discus  omega-3 fats in my next publication.

Polyunsaturated fats are not worst fats, but they aren’t the best, either. They comes from healthy sources, but they tend to be over- processed by the time they reach the consumer. Eating too much polyunsaturated fats increases inflammation, which is associated with heart disease, arthritis, cancer and Alzheimer’s disease.


1.Hydrogenated and partially hydrogenated fats and trans fats

2. Excessive saturated fats

3. Excessive polyunsaturated fats