Fatty acids are classified into saturated, monounsaturated and polyunsaturated, according to their carbon and hydrogen atoms arrangements.

Fatty acids are also classified into short-chain, medium-chain, long-chain and very-long-chain according to their length.

Saturated fats are highly stable, do not go rancid. Therefore, it can be heated. Found normally in animal fats and tropical oils. Our body also make them from carbohydrates.

Monounsaturated fats are stable. Do not go rancid easily, can be heated also. Main component of olive oil. Can also be found in the oils from almonds, pecans, cashews, peanuts and avocados. Our body also make them from saturated fats.

Polyunsaturated fats are highly reactive, go rancid easily. These oils cannot be heated. Two common examples are omega-6 and omega-3. Our body cannot make them so they are called essential fatty acids (EFA).

Short-chain fats are always saturated. Mostly found in butterfats from cows and goats. They have antimicrobial properties. And they will be directly absorbed for quick energy. They also make our immune system healthy.

Medium-chain fats are found mostly in butterfat and tropical oils. Same benifits as short-chain fats.

Long-chain fats are stearic acid (found in beef and mutton tallows), oleic acid (main component of olive oil), palmitoleic acid (has strong antimicrobial properties, found in animal fats), gamma-linolenic acid (GLA, found in evening primrose, borage and black currant oils, contribute to regulating many processes at the cellular level.), and also omega-3 ad omega-6.

Very-long-chain fats are found in organ meats, egg yolks, butter and fish oils. The most important ones are DGLA, AA, EPA and DHA. AA and DHA contibute to the function of the nervous system. DGLA, AA and EPA contribute to regulating many processes at the cellular level.

Resources :: “Nourishing Traditions

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