Antidepressants Blog

Almost all the fats that we eat in our food are nothing but triglycerides. This is probably the other name for oils. Triglycerides also form a part of the blockage.Tri means three and glycerides comes from glycerol. Triglycerides is a combination of one glycerol molecule with three fats (or fatty acids). In other words, three chains of fat molecules (units) when attached to one glycerol can constitute triglycerides. These three chains of fatty acids, depending on the number of hydrogen atoms that they contain, can be saturated, mono-unsaturated or poly-unsaturated in hydrogen.The understanding is pretty simple: if there are thirty slots for hydrogen in a fatty acid and all of them are filled up, it will be called saturated (with hydrogen) fatty acid. Most of the hydrogenated fats push hydrogen in high pressure into the fatty acid molecules to make the fat saturated. They take poly-unsaturated fat and before selling, convert them into saturated fat by adding hydrogen.On the other hand, if one hydrogen is missing in the fatty acid chain it ceases to be saturated. Since it is unsaturated by one hydrogen only it is called mono-unsaturated fat. It is something like 29 hydrogen atoms instead of 30 (as in saturated fat). That makes very little difference.Thirdly, if more than one hydrogen is missing in the fatty acid chain (like 28 out of 30), this fat becomes poly-unsaturated. Literally and structurally there is hardly any difference between these three types of fats. They look alike as well. Even from the heart disease formation angle all of them contribute almost equally to the blockage formation. While one does 90% harm, the other two do 88% and 86% harm.Almost all kinds of oil is 100% fat of any combination of these three kinds of fat. It is through the bad and unethical advertisements for promoting their products that the oil companies have created an impression that triglycerides are good for the heart disease (which is interpreted by the patients as ‘helping to cure heart disease’). This is not a fact. I have given a chart of average content of oils for patients’ use. Choose if you can.The normal level of triglycerides in the blood is 60 to 160mg/ 100ml. It’s recommended less than 120 mg/l00ml. More than 160 mg is associated with increased incidence of heart disease.Small amounts of triglycerides are manufactured in the liver. All food items also contain some invisible oils also. These two combined can make up for the minimum amount of oil-requirement of the body.*13/283/5*