Fats, Oils, Saturated Fat and Unsaturated Fat
FAT should account for 30% or less of the calories consumed daily, with saturated fats accounting for no more than 10% of the total fat intake. Fats are a concentrated form of energy which help maintain body temperature, and protect body tissues and organs. Fat also plays an essential role in carrying the four fat-soluble vitamins: A, D, E, and K. Excess calories from protein and carbohydrates are converted to and stored as fat. Even if you are eating mostly "fat free" foods, excess consumption will result in additional body fat. Fat calories in food are readily stored, while it takes energy to transform protein and carbohydrates to body fat. The only proven way to reduce body fat is to burn more calories than one consumes.
|Vegetable Oils and Shortening||polyunsaturated Fatty Acids*||Monounsaturated Fatty Acids*||Total Unsaturated Fatty Acids*||Saturated Fatty Acids*|
|Soft Tub Margarine***||31%||47%||78%||17%|
|palm Kernal Oil||2%||11%||13%||81%|
* Values are given as a percent of total fat
** Total unsaturated fatty acids = polyunsaturated fatty acids + monounsaturated fatty acids. The sum of total unsaturated fatty acids + saturated fatty acids will not add to 100 percent because each item has a small amount of other fatty substances that are neither saturated nor unsaturated.
*** Made with hydrogenated soybean oil + hydrogenated cottonseed oil.
**** Fat from white tuna, canned in water, drained solids.
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