PUFAs are poly-unsaturated fats, they are in both animals and plants.
All fats in animals and plants are a mixture of saturated, mono-unsaturated and poly-unsaturated. The classification into "animal" and "plant" is therefore useless.
2 properties distinguish fatty acids:
1.) length (short chain fatty acids, medium, long)
2.) number of unsaturated bonds, which gives them a bend each
Saturated fats are straight, which makes them hard at room temperature (higher density). The more unsaturated a fat is the more bends it has and the lower the melting point is.
In nature there is a important factor that determines your composition of fats and that's temperature.
All warm animals and tropic plants have lots of saturated fats.
All cold animals (fish) and plants have lots of unsaturated fats.
Fortunately grains are still fine because the poly-unsatured parts of the plant are discarded in processing and it has little fat anyway. Same for rice or potatoes.
Avocado and Coconut are great, you will see that they are very high in saturated fats (because they are tropical plants).
The reasoning behind warm animals and plants having different compositions is - among others - the cell membrane. A cell membrane is made mostly of fatty acids and it needs to have a very specific consistency to work. Too hard - doesn't work - dead. Too soft - doesn't work - dead. Your cell membrans would be stiff in a fish and it would die because you have more saturated fats. The cell membrane of a fish in your body would become liquid because it has more unsaturated fats and you'd die as well.
This explains it very well: https://fireinabottle.net/lets-talk-about-fat/
PUFAs are poly-unsaturated fats, they are in both animals and plants.
All fats in animals and plants are a mixture of saturated, mono-unsaturated and poly-unsaturated. The classification into "animal" and "plant" is therefore useless.
2 properties distinguish fatty acids:
1.) length (short chain fatty acids, medium, long)
2.) number of unsaturated bonds, which gives them a bend each
Saturated fats are straight, which makes them hard at room temperature (higher density). The more unsaturated a fat is the more bends it has and the lower the melting point is.
In nature there is a important factor that determines your composition of fats and that's temperature.
All warm animals and tropic plants have lots of saturated fats.
All cold animals (fish) and plants have lots of unsaturated fats.
Fortunately grains are still fine because the poly-unsatured parts of the plant are thrown in away in processing and it has little fat anyway. Same for rice or potatoes.
Avocado and Coconut are great, you will see that they are very high in saturated fats (because they are tropical plants).
The reasoning behind warm animals and plants having different compositions is - among others - the cell membrane. A cell membrane is made mostly of fatty acids and it needs to have a very specific consistency to work. Too hard - doesn't work - dead. Too soft - doesn't work - dead. Your cell membrans would be stiff in a fish and it would die because you have more saturated fats. The cell membrane of a fish in your body would become liquid because it has more unsaturated fats and you'd die as well.
This explains it very well: https://fireinabottle.net/lets-talk-about-fat/
PUFAs are poly-unsaturated fats, they are in both animals and plants.
All fats in animals and plants are a mixture of saturated, mono-unsaturated and poly-unsaturated. The classification into "animal" and "plant" is therefore useless.
2 properties distinguish fatty acids:
1.) length (short chain fatty acids, medium, long)
2.) number of unsaturated bonds, which gives them a bend each
Saturated fats are straight, which makes them hard at room temperature (higher density). The more unsaturated a fat is the more bends it has and the lower the melting point is.
In nature there is a important factor that determines your composition of fats and that's temperature.
All warm animals and tropic plants have lots of saturated fats.
All cold animals (fish) and plants have lots of unsaturated fats.
Fortunately grains are still fine because the poly-unsatured parts of the plant are thrown in away in processing and it has little fat anyway. Same for rice.
Avocado and Coconut are great, you will see that they are very high in saturated fats (because they are tropical plants).
The reasoning behind warm animals and plants having different compositions is - among others - the cell membrane. A cell membrane is made mostly of fatty acids and it needs to have a very specific consistency to work. Too hard - doesn't work - dead. Too soft - doesn't work - dead. Your cell membrans would be stiff in a fish and it would die because you have more saturated fats. The cell membrane of a fish in your body would become liquid because it has more unsaturated fats and you'd die as well.
This explains it very well: https://fireinabottle.net/lets-talk-about-fat/
PUFAs are poly-unsaturated fats, they are in both animals and plants.
All fats in animals and plants are a mixture of saturated, mono-unsaturated and poly-unsaturated. The classification into "animal" and "plant" is therefore useless.
2 properties distinguish fatty acids:
1.) length (short chain fatty acids, medium, long)
2.) number of unsaturated bonds, which gives them a bend each
Saturated fats are straight, which makes them hard at room temperature (higher density). The more unsaturated a fat is the more bends it has and the lower the melting point is.
In nature there is a important factor that determines your composition of fats and that's temperature. All warm animals and tropic plants have lots of saturated fats. All cold animals (fish) and plants have lots of unsaturated fats.
Fortunately grains are still fine because the poly-unsatured parts of the plant are thrown in away in processing and it has little fat anyway. Same for rice.
Avocado and Coconut are great, you will see that they are very high in saturated fats (because they are tropical plants).
The reasoning behind warm animals and plants having different compositions is - among others - the cell membrane. A cell membrane is made mostly of fatty acids and it needs to have a very specific consistency to work. Too hard - doesn't work - dead. Too soft - doesn't work - dead. Your cell membrans would be stiff in a fish and it would die because you have more saturated fats. The cell membrane of a fish in your body would become liquid because it has more unsaturated fats and you'd die as well.
This explains it very well: https://fireinabottle.net/lets-talk-about-fat/
PUFAs are poly-unsaturated fats, they are in both animals and plants.
All fats in animals and plants are a mixture of saturated, mono-unsaturated and poly-unsaturated. The classification into "animal" and "plant" is therefore useless.
2 properties distinguish fatty acids:
1.) length (short chain fatty acids, medium, long)
2.) number of unsaturated bonds, which gives them a bend each
Saturated fats are straight, which makes them hard at room temperature (higher density). The more unsaturated a fat is the more bends it has and the lower the melting point is.
In nature there is a important factor that determines your composition of fats and that's temperature. All warm animals and tropic plants have lots of saturated fats. All cold animals (fish) and plants have lots of unsaturated fats.
Fortunately grains are still fine because the poly-unsatured parts of the plant are thrown in away in processing and it has little fat anyway.
Avocado and Coconut are great, you will see that they are very high in saturated fats (because they are tropical plants).
The reasoning behind warm animals and plants having different compositions is - among others - the cell membrane. A cell membrane is made mostly of fatty acids and it needs to have a very specific consistency to work. Too hard - doesn't work - dead. Too soft - doesn't work - dead. Your cell membrans would be stiff in a fish and it would die because you have more saturated fats. The cell membrane of a fish in your body would become liquid because it has more unsaturated fats and you'd die as well.
This explains it very well: https://fireinabottle.net/lets-talk-about-fat/
PUFAs are poly-unsaturated fats, they are in both animals and plants.
All fats in animals and plants are a mixture of saturated, mono-unsaturated and poly-unsaturated. The classification into "animal" and "plant" is therefore useless.
2 properties distinguish fatty acids:
1.) length (short chain fatty acids, medium, long)
2.) number of unsaturated bonds, which gives them a bend each
Saturated fats are straight, which makes them hard at room temperature (higher density). The more unsaturated a fat is the more bends it has and the lower the melting point is.
In nature there is a important factor that determines your composition of fats and that's temperature. All warm animals and tropic plants have lots of saturated fats. All cold animals (fish) and plants have lots of unsaturated fats.
Fortunately grains are still fine because the poly-unsatured parts of the plant are thrown in away in processing and it has little fat anyway.
Avocado and Coconut are great, you will see that they are very high in saturated fats (because they are tropical plants).
The reasoning behind warm animals and plants having different compositions is - among others - the cell membrane. A cell membrane is made mostly of fatty acids and it needs to have a very specific consistency to work. Too hard - doesn't work - dead. Too soft - doesn't work - dead. Your cell membrans would be stiff in a fish and it would die because you have more saturated fats. The cell membrane of a fish in your body would become liquid bevause it has more unsaturated fats and you'd die as well.
This explains it very well: https://fireinabottle.net/lets-talk-about-fat/
PUFAs are poly-unsaturated fats, they are in both animals and plants.
All fats in animals and plants are a mixture of saturated, mono-unsaturated and poly-unsaturated. The classification into "animal" and "plant" is therefore useless.
2 properties distinguish fatty acids:
1.) length (short chain fatty acids, medium, long)
2.) number of unsaturated bonds, which gives them a bend each
Saturated fats are straight, which makes them hard at room temperature (higher density). The more unsaturated a fat is the more bends it has and the lower the melting point is.
In nature there is a important factor that determines your composition of fats and that's temperature. All warm animals and tropic plants have lots of saturated fats. All cold animals (fish) and plants have lots of unsaturated fats.
Fortunately grains are still fine because the poly-unsatured parts of the plant are thrown in away in processing and it has little fat anyway.
Avocado and Coconut are great, you will see that they are very high in saturated fats (because they are tropical plants).
The reasoning behind warm animals and plants having different compositions is - among others - the cell membrane A cell membrane is made mostly of fatty acids and it needs to have a very specific consistency to work. Too hard - doesn't work - dead. Too soft - doesn't work - dead. Your cell membrans would be stiff in a fish and it would die because you have more saturated fats. The cell membrane of a fish in your body would become liquid bevause it has more unsaturated fats and you'd die as well.
This explains it very well: https://fireinabottle.net/lets-talk-about-fat/
PUFAs are poly-unsaturated fats, they are in both animals and plants.
All fats in animals and plants are a mixture of saturated, mono-unsaturated and poly-unsaturated. The classification into "animal" and "plant" is therefore useless.
2 properties distinguish fatty acids:
1.) length (short chain fatty acids, medium, long)
2.) number of unsaturated bonds, which gives them a bend each
Saturated fats are straight, which makes them hard at room temperature (higher density). The more unsaturated a fat is the more bends it has and the lower the melting point is.
In nature there is a important factor that determines your composition of fats and that's temperature. All warm animals and tropic plants have lots of saturated fats. All cold animals (fish) and plants have lots of unsaturated fats.
Fortunately grains are still fine because the poly-unsatured parts of the plant are thrown in away in processing and it has little fat anyway.
Avocado and Coconut are great, you will see that they are very high in saturated fats.
The reasoning behind warm animals and plants having different compositions is - among others - the cell membrane A cell membrane is made mostly of fatty acids and it needs to have a very specific consistency to work. Too hard - doesn't work - dead. Too soft - doesn't work - dead. Your cell membrans would be stiff in a fish and it would die because you have more saturated fats. The cell membrane of a fish in your body would become liquid bevause it has more unsaturated fats and you'd die as well.
This explains it very well: https://fireinabottle.net/lets-talk-about-fat/
PUFAs are poly-unsaturated fats, they are in both animals and plants.
All fats in animals and plants are a mixture of saturated, mono-unsaturated and poly-unsaturated. The classification into "animal" and "plant" is therefore useless.
2 properties distinguish fatty acids:
1.) length (short chain fatty acids, medium, long)
2.) number of unsaturated bonds, which gives them a bend each
Saturated fats are straight, which makes them hard at room temperature (higher density). The more unsaturated a fat is the more bends it has and the lower the melting point is.
In nature there is a important factor that determines your composition of fats and that's temperature. All warm animals and tropic plants have lots of saturated fats. All cold animals (fish) and plants have lots of unsaturated fats.
Fortunately grains are still fine because the poly-unsatured parts of the plant are thrown away and it has little fat anyway.
Avocado and Coconut are great, you will see that they are very high in saturated fats.
The reasoning behind warm animals and plants having different compositions is - among others - the cell membrane A cell membrane is made mostly of fatty acids and it needs to have a very specific consistency to work. Too hard - doesn't work - dead. Too soft - doesn't work - dead. Your cell membrans would be stiff in a fish and it would die because you have more saturated fats. The cell membrane of a fish in your body would become liquid bevause it has more unsaturated fats and you'd die as well.
This explains it very well: https://fireinabottle.net/lets-talk-about-fat/
PUFAs are poly-unsaturated fats, they are in both animals and plants.
All fats in animals and plants are a mixture of saturated, mono-unsaturated and poly-unsaturated. The classification into "animal" and "plant" is therefore useless.
2 properties distinguish fatty acids:
1.) length (short chain fatty acids, medium, long)
2.) number of unsaturated bonds, which gives them a bend each
Saturated fats are straight, which makes them hard at room temperature (higher density). The more unsaturated a fat is the more bends it has and the lower the melting point is.
In nature there is a important factor that determines your composition of fats and that's temperature. All warm animals and tropic plants have lots of saturated fats. All cold animals (fish) and plants have lots of unsaturated fats.
Fortunately grains are still fine because the poly-unsatured parts of the plant are thrown away.
Avocado and Coconut are great, you will see that they are very high in saturated fats.
The reasoning behind warm animals and plants having different compositions is - among others - the cell membrane A cell membrane is made mostly of fatty acids and it needs to have a very specific consistency to work. Too hard - doesn't work - dead. Too soft - doesn't work - dead. Your cell membrans would be stiff in a fish and it would die because you have more saturated fats. The cell membrane of a fish in your body would become liquid bevause it has more unsaturated fats and you'd die as well.
This explains it very well: https://fireinabottle.net/lets-talk-about-fat/
PUFAs are poly-unsaturated fats, they are in both animals and plants.
All fats in animals and plants are a mixture of saturated, mono-unsaturated and poly-unsaturated. The classification into "animal" and "plant" is therefore useless.
2 properties distinguish fatty acids:
1.) length (short chain fatty acids, medium, long)
2.) number of unsaturated bonds, which gives them a bend each
Saturated fats are straight, which makes them hard at room temperature (higher density). The more unsaturated a fat is the more bends it has and the lower the melting point is.
In nature there is a important factor that determines your composition of fats and that's temperature. All warm animals and tropic plants have lots of saturated fats. All cold animals (fish) and plants have lots of unsaturated fats.
Avocado and Coconut are great, you will see that they are very high in saturated fats.
The reasoning behind warm animals and plants having different compositions is - among others - the cell membrane A cell membrane is made mostly of fatty acids and it needs to have a very specific consistency to work. Too hard - doesn't work - dead. Too soft - doesn't work - dead. Your cell membrans would be stiff in a fish and it would die because you have more saturated fats. The cell membrane of a fish in your body would become liquid bevause it has more unsaturated fats and you'd die as well.
This explains it very well: https://fireinabottle.net/lets-talk-about-fat/
PUFAs are poly-unsaturated fats, they are in both animals and plants.
All fats in animals and plants are a mixture of saturated, monounsaturated and polyunsaturated. The classification into "animal" and "plant" is therefore useless.
2 properties distinguish fatty acids:
1.) length (short chain fatty acids, medium, long)
2.) number of unsaturated bonds, which gives them a bend each
Saturated fats are straight, which makes them hard at room temperature (higher density). The more unsaturated a fat is the more bends it has and the lower the melting point is.
In nature there is a important factor that determines your composition of fats and that's temperature. All warm animals and tropic plants have lots of saturated fats. All cold animals (fish) and plants have lots of unsaturated fats.
Avocado and Coconut are great, you will see that they are very high in saturated fats.
The reasoning behind warm animals and plants having different compositions is - among others - the cell membrane A cell membrane is made mostly of fatty acids and it needs to have a very specific consistency to work. Too hard - doesn't work - dead. Too soft - doesn't work - dead. Your cell membrans would be stiff in a fish and it would die because you have more saturated fats. The cell membrane of a fish in your body would become liquid bevause it has more unsaturated fats and you'd die as well.
This explains it very well: https://fireinabottle.net/lets-talk-about-fat/
PUFAs are poly-unsaturated fats, they are in both animals and plants.
All fats in animals and plants are a mixture of saturated, monounsaturated and polyunsaturated. The classification into "animal" and "plant" is therefore useless.
2 properties distinguish fatty acids: 1.) length (short chain fatty acids, medium, long) 2.) number of unsaturated bonds, which gives them a bend each
Saturated fats are straight, which makes them hard at room temperature (higher density). The more unsaturated a fat is the more bends it has and the lower the melting point is.
In nature there is a important factor that determines your composition of fats and that's temperature. All warm animals and tropic plants have lots of saturated fats. All cold animals (fish) and plants have lots of unsaturated fats.
Avocado and Coconut are great, you will see that they are very high in saturated fats.
The reasoning behind warm animals and plants having different compositions is - among others - the cell membrane A cell membrane is made mostly of fatty acids and it needs to have a very specific consistency to work. Too hard - doesn't work - dead. Too soft - doesn't work - dead. Your cell membrans would be stiff in a fish and it would die because you have more saturated fats. The cell membrane of a fish in your body would become liquid bevause it has more unsaturated fats and you'd die as well.
This explains it very well: https://fireinabottle.net/lets-talk-about-fat/
PUFAs are poly-unsaturated fats, they are in both animals and plants.
All fats in animals and plants are a mixture of saturated, monounsaturated and polyunsaturated. The classification into "animal" and "plant" is therefore useless.
2 properties distinguish fatty acids: 1.) length (short chain fatty acids, medium, long) 2.) number of unsaturated bonds, which gives them a bend each
Saturated fats are straight, which makes them hard at room temperature (higher density). The more unsaturated a fat is the more bends it has and the lower the melting point is.
In nature there is a important factor that determines your composition of fats and that's temperature. All warm animals and tropic plants have lots of saturated fats. All cold animals (fish) and plants have lots of unsaturated fats.
Avocado and Coconut are great, you will see that they are very high in saturated fats.
The reasoning behind warm animals and plants having different compositions is - among others - the cell membrane A cell membrane needs to have a very specific consistency to work. Your cell membrans would be stiff in a fish and it would die because you have more saturated fats. The cell membrane of a fish in your body would become liquid bevause it has more unsaturated fats and you'd die as well.
This explains it very well: https://fireinabottle.net/lets-talk-about-fat/