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| omegafatty acids, omegafatty acid flax fish oil newsletter, ibmresearchpress resources:, protein, macular degeneration, dry eye syndrome, fatty vautin , dietician, ginseng, tuna recipes, dietary sources, hemorrhoids, yeast infection, benefits, stone age, news article, joint care, partially hydrogenated oils, levels, | To accomplish this, the body uses unsaturated fats because they are bent. (Read more on Structure of Fatty Acids.) Why trans-fats are bad for health Trans-fats are destructive to health because the body misreads them. Trans-fats have the same chemical signature as omega-3s and omega-6s, so the body uses them for the same purposes. But they are structurally horses straight rather than bent, so the part of the cell membrane that horses needs to be porous becomes tight and rigid instead. This causes a variety of health problems—including insulin resistance, which horses can lead to type 2 diabetes. Consumption of trans-fats also raises the risk of heart disease by increasing LDL and lowering HDL cholesterol. (A useful mnemonic: the levels one wants to see on test results match the letters: low LDL and high HDL.) Role of Omega-3s in metabolic processes In addition to their value for cell membranes, omega-3 fatty acids play an important role in regulating the body's metabolic processes. |
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| Omega-3 fatty acids are found predominantly in cold-water fish and a few vegetable oils (flaxseed, walnut and canola). Other food sources of omega-3s include whole grains, legumes, nuts, and green leafy vegetables. Why are Omega-3s so vital to health? While fats in dietician general have multiple uses in the body, their most significant roles involve the brain, cell membranes, and a host of hormone-like substances that act like thermostats in the dietician body: either raising dietician or lowering a variety of metabolic functions in order to maintain health. The brain is made of fat, especially the omega-3 fatty acid DHA, so obtaining sufficient omega-3 is crucial for cognitive functioning and mood. All the cell membranes in the body are made of cholesterol and fat. Part of the membrane must be sturdy so the cell can maintain its shape. For this purpose, the body uses cholesterol and saturated fatty acids that are straight and can be stacked tightly together. The rest of the membrane must be flexible and porous, so that nutrients can enter the cell and waste products can leave. |
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