Saturated Fat Vs Polyunsaturated Fats - Lemmon's Oil by Don Lemmon's KNOW HOW Nutritionals which include the Perfect Vitamin, Lemmon's Oil, Glandular Therapy, Internal Cleansing System, Complete Protein Powder, Metabolic Prescription, Toothpaste Alternative and Muscle Protector...

Don Lemmon's KNOW HOW Nutritionals
Saturated Versus Polyunsaturated
Lemmon's Oil - The Perfect EFA Oil Blend

What we call fats are actually a class of molecules known as fatty acids or strings of carbon atoms with varying numbers of hydrogen atoms attached. Fats with a hydrogen atom attached at every available site are "saturated" with hydrogen, more commonly known as saturated fats.

Fatty acids with one hydrogen atom missing are known as monounsaturated fats and those with more than one hydrogen atom missing are known as polyunsaturated fats. These small changes in chemical structure have significantly different effects on health. Saturated fats raise serum cholesterol levels and thus pose the greatest threat to your heart.

Monounsaturated and polyunsaturated fats do not raise cholesterol levels. In fact, research indicates that both may actually reduce blood cholesterol levels, when substituted for saturated fat in the diet. An increasing body of evidence suggests that trans-fatty acids raise LDL cholesterol levels, perhaps even more than saturated fatty acids, increasing the risk for cardiovascular disease.

In a process called hydrogenation, food companies add hydrogen to vegetable oil, converting the oil to a firmer, less perishable form rich in a kind of fatty acid known as trans-fat for its particular chemical configuration. This alteration makes the vegetable oil more like animal fat chemically but not like animal fat in its effect on health.

Because most food labels do not include the amount of trans-fat on the Nutrition Facts panel, it is wise to look for "partially hydrogenated" vegetable oils. If this is listed as one of the first three ingredients, it usually indicates the product contains substantial amounts of trans-fats. Saturated fats, trans-fats and to a lesser extent, cholesterol, increase the risk for cardiovascular disease. Eating foods containing any of these types of fats will elevate blood cholesterol levels leading to the condition known as atherosclerosis.

Keep in mind, while elevated cholesterol levels can lead to atherosclerosis, a buildup of fatty deposits on artery walls, which both narrows the vessels and decreases their elasticity, this is not caused by eating egg yolks, steak or chicken legs. It comes from deep frying your foods, using margarine, all of which are sources of trans fats and from having too much fat overall. When plaque (fatty build-up) inside a coronary artery restricts the flow of blood, the heart warns of diminished supply with severe chest pains called angina.

If a blood clot completely blocks the constricted artery, the result is a heart attack, also known as a myocardial infarction. The fats in Lemmon's Oil can actually improve cardiovascular health by their blood thinning effect, which can help prevent the formation of blood clots. Blood clotting is an essential function necessary for healing scrapes and cuts. This happens when tiny blood cells called platelets stick together to begin building a clot.

But when platelets become too sticky, clots may form in the bloodstream, preventing the flow of blood to the heart or brain, and leading to heart attacks or strokes. Research has shown that foods rich in Omega-3 fatty acids reduce blood clotting. So stop using margerine on your pancakes. The richest sources of omega 3's you can supplement with are found in Lemmon's Oil.