LIPIDS Lipids are non-polar molecules that are insoluble in polar solvents like water.

They are created through the process of dehydration synthesis and contain carbon, hydrogen, and oxygen.

Vitamins A, D, & E will only dissolve in fat Vitamins A, D, & E will only dissolve in fat. This fat then transports the vitamins through the circulatory system to the location of use.

There are 4 different types of lipids: Type 1: Fats & Oils Type 2: Phospholipids Type 3: Steroids Type 4: Waxes

Type 1: Fats and Oils These are fats in our bodies and in the foods we eat.

Fats and oils are two-part (2 subunit) molecules Fats and oils are two-part (2 subunit) molecules. The first subunit is the glycerol backbone and the second subunit(s) is the fatty acid chain.

The bonds between the glycerol backbone and the fatty acid chains are formed via dehydration synthesis.

Lacking any of the essential fatty acids will lead to skin lesions, poor hair growth and a low growth rate.

Reading: Essential Fatty Acid

The fatty acid chains can either be saturated or unsaturated.

In a saturated fatty acid chain each carbon is joined to the next by a single bond.

The presence of only single bonds results in: - a carbon chain that is straight. - a molecule that is higher in energy and calories, because more bonds equals more calories. - a substance that is a solid at room temperature.

In an unsaturated fatty acid chain some of the carbon atoms in the chain are joined by double bonds. There is a bend at the location of each double bond.

The presence of double bonds results in: - a carbon chain with kinks (or bends) in it. - a molecule that is lower in energy and calories - a substance that is a liquid at room temperature.

Unsaturated fats can be monounsaturated with 1 double bond.

Unsaturated fats can also be polyunsaturated with more than 1 double bond.

Unsaturated fats can can also be trans fats Unsaturated fats can can also be trans fats. The type of fat that is created in factories. However, unlike other unsaturated fats, trans fats are not liquid at room temperature.

Lets compare a trans fat molecule with the normal cis fat molecule

Cis Fat vs. Trans Fat Cis Fat Trans Fat Health Effect Generally good for health unless consumed in unreasonably high quantities. Detrimental — lowers good cholesterol and increases the level of bad cholesterol in the body. Harmful to heart health could cause cardiac death. Occurs Naturally Yes While some natural trans fats occur in meat and dairy products, the majority of trans fats come from processed foods (i.e., hydrogenated oils). Arrangement of Atoms The chains of carbon atoms are on the same side of the double bond, resulting in a kink. Hydrogen atoms are on the opposite side of the double bonds of the carbon chain, making the fat molecule straight. Melting Point Usually low. Some cis fats are liquid at room temperature. Usually high. Trans fats, like saturated fats, are solid at room temperature.

Hydrogenated Fats are created via the process of hydrogenation. A polyunsaturated vegetable oil is blasted with hydrogen atoms and the double bonds are removed as hydrogen atoms are forced onto the carbon backbone forming a trans-fat.

This results in a fat that is more stable and even solid at room temperature. However, this solid, creamy substance has an unnatural chemical distribution rarely found in nature.  In fact, these fats are actually too stable and our body even has trouble breaking them down. 

A fat or oil results when a glycerol molecule combines with one, two or three fatty acids to form a mono-, di- or triglyceride. Monoglyceride Diglyceride Triglyceride

The most common are triglycerides.

This is then stored in the fatty tissues of your body! If you consume more lipids than necessary, your body converts the excess to triglycerides. This is then stored in the fatty tissues of your body! Homer is hyperlinked!

FATS IN FOODS READING! FATS IN FOODS READING!

This is how fats are listed on a typical food label.

Become Label WISE!

Partially Hydrogenated fats ARE Transformed-Fats!!!

Corn Maltodextrin: As I am sure you guessed, this is processed from corn. It is added as a sugar to sweeten food/beverage products. AKA this is a very processed refined sugar and would be wise to avoid. Mono- and di-glycerides: This is a form of added fat used in many packaged food products. Food manufacturers use this processed form of fat to extend the product shelf life (longer than it naturally would be). Yet another reason to choose the natural peanut butter, you don’t have to worry about added extra fats. The natural peanut butter (along with other nut butters) is a great source of unsaturated fats, Omega-6 fatty acids. Switching from regular peanut butter to natural peanut butter takes some getting used to. You will notice it is much less sweet and “creamy”. When I converted from Kraft PB to natural peanut butter, my favourite thing to do was add touch of honey to my PB on toast. This gives it a natural sugar boost. http://www.healthline.com/health/food-nutrition/is-maltodextrin-bad-for-me#2

Read Trans Fats Materials Review Video http://www.youtube.com/watch?v=3xF_LK9pnL0 Read Trans Fats Materials Review Video First video: 4 minutes Second video: 11 minutes http://www.youtube.com/watch?v=AgjxPH_jaJk

Readings: Fats in Food Tackling Trans Fats