fatness

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When the "low fat - fat free" boom began, I was in my teens. In the early 1990s, foods containing little or no fat were dropped from the shelf. Pretzel is good (no fat), nuts are bad (full of fat). If you do not put sour cream or butter, bake potatoes. And a salad? Sure enough, green is wonderful, but there is no oily salad dressing. If everyone is familiar with TCBY, the country's best yoghurt, I basically take a fat-free chocolate frozen yoghurt with waffles every day. At that time I went to university in Rochester, New York. With the snowstorm and temperatures below freezing, you can not repair this "10 year unit" fat free treatment everyday. I know little that my body gets scarce by adding sugar and chemicals. All I know is that I avoided bad guys, FAT. I am determined to avoid "newborns" 15

Fat is composed of molecules called triglycerides. Digestion of fat requires bile to mix and emulsify food fat. Fat is released directly into the lymphatic system and then released into the bloodstream. Triglycerides are taken up by fat cells (adipocytes). Insulin is not required as a signal hormone since dietary fat does not require the liver to be processed first. Therefore, dietary fat has little effect on insulin concentration. Dietary fat is absorbed more or less directly into the fat of our body.

When the glycogen reserve fills up, the body uses the second form of energy storage - body fat. Both dietary fat and body fat are composed of molecules called triglycerides. When we eat dietary fat it is absorbed and sent directly to the bloodstream and absorbed by adipocytes. Excess liver glucose that can not enter an intact glycogen reservoir must be converted to triglycerides by a process known as "de novo fat production". The liver produces fresh fat from this excess glucose pool, but it can not be preserved. Fat should be preserved in fat cells, not in the liver. Therefore, the liver outputs fat as very low density lipoprotein (VLDL), which carries fat protein to long-term storage of adipocytes. The liver essentially converts excessive glucose to fat and transports it to adipocytes for long-term storage. This is a more troublesome process than glycogen storage. The advantage of using body fat as a food energy store is that there is no limit on how much can be stored.