Have you ever thought about using a fat-free cream cheese? Have you ever wondered what keeps your baked goods moist and flaky? In the fryer, how do meals become crispy? Why are ice creams creamy? Let's have a look at how lipids contribute to a satisfying meal.
Lipids can be solid or liquid at room temperature, in which case they are referred to as fats or oils, respectively. Fats were thought to be risky for your health, and low-fat diets were consistently promoted as being healthier than full-fat alternatives. Your body, on the other hand, requires dietary lipids to function effectively. It is critical to include healthy lipids in your diet, however not all lipids are beneficial to your health.
Fats is said to provide flavor to foods; thus, it satisfies hunger (the urge to eat). The dissolved chemicals in fat add to the delectable scents and fragrances and fat also provides texture to meals, making them moist and flaky in the oven, crispy in the fryer, and creamy in ice cream and cream cheese. Will you ever consider a fat-free cream cheese when the fat in the cream is removed, a lot of the flavor is lost as well? As a result, it's gritty and flavorless, unlike the full-fat version, and several additives are employed to compensate for the flavor loss.
Since fats take longer to digest and absorb than other macronutrients, they satisfy hunger (the desire to eat). Satiety—the sense of being satiated or full—is aided by dietary fat. When fatty foods are consumed, the body responds by allowing the digestive processes to slow the flow of food along the digestive tract, allowing fats to be digested and absorbed more slowly and creating a feeling of fullness. People sometimes overindulge in fat-rich foods before they feel full, finding the exquisite taste alluring. Slowing down to appreciate the flavor and texture of foods allows your body to deliver satiety signals to your brain, allowing you to eat just enough to feel content without feeling bloated.
The majority of dietary lipids are made up of oils (liquid) and fats (solid). Corn, canola, olive, peanut, safflower, soy, and sunflower oil are some of the most often used oils. Salad dressing, olives, avocados, peanut butter, almonds, seeds, and some seafood are high in oils. Animal meat, dairy products, and cocoa butter all include fats.
Increased lipid intake has been linked to heart disease, obesity, cardiovascular disease, and other issues. Limiting saturated (and trans, another type of fat) fat intake to suggested limits, substituting unsaturated fats for saturated and trans fats, increasing physical exercise, and quitting smoking can all help to lower the risk of heart disease and other diseases. A diet that is excessively low in fat is also troublesome; fat is necessary for numerous biological processes, including making food taste good and satisfying hunger. The best effects come from balance, as with so many things in life: consume enough fats but not too much.
NO I – Ayesa Gay A. Bejerano, RND
References:
LIPIDS – Nutrition Essential
https://open.maricopa.edu/nutritionessentials/chapter/lipids/
Here’s What Actually Happens in Your Body When You Eat Fat
