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Source : Yahoo AnswersQuestion : Why does saturated fat taste so good?

I know sugar tastes good because it is found naturally in fruits, which are very healthy to eat. I always thought that saturated fat was bad for you but I read a couple of online articles indicating otherwise. So is saturated fat (or types of it) actually good for you and if not then why do they taste better than unsaturated fats?

Answer by ray o
taste is fat soluble and gets stored in fat and therefore appeals to our taste buds

Answer by meds672
During most of our evolution, humans/ hominids were highly nomatic by nature and came across fats and sweets quite rarely. To a certain degree, fats are beneficial to our bodies (they provide the skeletal backbone for many biomolecules), not to mention that they serve as a long term energy storage. Since it was quite rare to come across fats, the only humans that survived long enough to reproduce were the ones that found fats to be extra tasty.
Now, we have access to any food we want, and fats and sweets are no longer as rare, but since throughout most of our evolutionary history they were, our genes have been permanently affected. Hence, we enjoy fatty foods.

Answer by Cindy in Texas
The body does better with more saturated fat than less. Saturated fats are required to make many vitamins & minerals bioavailable so they can be incorporated into the body structure. Saturated fat is required for the body to regenerate & heal.

7 Reasons to Eat More Saturated Fat

1) Improved cardiovascular risk factors

Saturated fat in the diet is the only means to reduce the levels of lipoprotein (a) — that correlates strongly with risk for heart disease. Eating fats raises the level of HDL, the so-called good cholesterol.

2) Stronger bones

Saturated fat is required for calcium to be incorporated into bone – According to expert in human health, Mary Enig, Ph.D., as much as 50 percent of the fats in the diet should be saturated fats for calcium to be effective in the bone structure.

3) Improved liver health

Studies show that saturated fat encourages the liver cells to dump fat content. Saturated fat has been shown to protect the liver from the toxic insults of alcohol & medications and even to reverse the damage.

4) Healthy lungs

For proper function, the airspaces of the lungs have to be coated with a thin layer of lung surfactant. The fat content of lung surfactant is 100 percent saturated fatty acids. Replacement of these critical fats by other types of fat makes faulty surfactant & potentially causes breathing difficulties, collapse of the airspaces & respiratory distress.

5) Healthy brain

Your brain is mainly made of fat & cholesterol. Though highly unsaturated essential fatty acids found in cold-water fish (EPA & DHA) are important for brain & nerve function, most of the fatty acids in the brain are actually saturated. The brain needs saturated fats to function optimally.

6) Proper nerve signaling

Certain saturated fats, found in butter, lard, coconut oil, & palm oil, function directly as signaling messengers that influence the metabolism. Without the correct signals to tell the organs & glands what to do, the job gets done improperly.

7) Strong immune system

Saturated fats found in butter & coconut oil (myristic acid & lauric acid) play key roles in immune health. Loss of sufficient saturated fatty acids in the white blood cells hampers their ability to recognize & destroy foreign invaders, such as viruses, bacteria, & fungi. Myristic & lauric acid have potent germ-killing ability. We need dietary replenishment of them to keep the immune system vigilant against the development of cancerous cells & infectious invaders.

http://www.fourhourworkweek.com/blog/2009/06/06/saturated-fat/

Saturated fats play many important biologic roles. They are an integral component of cell membranes, which are 50 percent saturated fat. Lung surfactant is composed entirely, when available, of one particular saturated fat, 16-carbon palmitic acid. Properly made with this fat, it prevents asthma and other breathing disorders. For nourishment, heart muscle cells prefer saturated long-chain palmitic and 18-carbon stearic acid over carbohydrates. Saturated fats are required for bone to assimilate calcium effectively. They help the liver clear out fat and provide protection from the adverse effects of alcohol and medications like acetaminophen. Medium-chain saturated fats in butter and coconut oil, 12-carbon lauric acid and 14-carbon myristic acid, play an important role in the immune system. They stabilize proteins that enable white blood cells to more effectively recognize and destroy invading viruses, bacteria, and fungi, and also fight tumors. Saturated fatty acids function as signaling messengers for hormone production, including insulin. And saturated fats signal satiety. Not surprisingly, given all these biological functions, saturated fats make up 54 percent of the fat in mother’s breast milk (monounsaturated fats are 39 percent; and polyunsaturated fats, a tiny 3 percent).

http://www.lewrockwell.com/miller/miller33.1.html

The link between saturated fats and heart health was based on faulty science & has been disproven. Dietary fat, whether saturated or not, is not a cause of obesity, heart disease, or any other chronic disease of civilization. Through their direct effects on insulin and blood sugar, refined carbohydrates, starches and sugars are the dietary cause of coronary heart disease and diabetes.

Plaque build up in the arteries are more attributable to carb consumption than dietary fats, which seems to be the conclusion of the following study. Carb consumption raises triglycerides & VLDL (bad cholesterol). Fats raise the HDL (good cholesterol). High triglyceride levels & low HDL levels are an indicator of plaque, glycation – the precursors to a heart attack and heart disease.

study from the Oxford group examining the postprandial (after-eating) effects of a low-fat vs. low-carbohydrate diet. (Roberts R et al, 2008)

Postprandial lipoproteins, you’d think, would be plentiful after ingesting a large quantity of fat, since fat must be absorbed via chylomicrons into the bloodstream. But it’s carbohydrates that figure most prominently in determining the pattern and magnitude of postprandial triglycerides and lipoproteins. Much of this effect develops by way of de novo lipogenesis, the generation of new lipoproteins like VLDL after carbohydrate ingestion.

http://heartscanblog.blogspot.com/2009/11/after-eating-effects-carbohydrates-vs.html

Polyunsaturated fatty acids that have been separated from the whole food (as in vegetable oils) oxidize when exposed to air & become rancid quickly. This oxidation causes free radical damage in the body, so I do not recommend veg. oils.

Written by RAINGODDESS

I am a Medium investigator for a psychic team called Spooks. (NOT THE TV SHOW)
I am a specialist in love and money readings!! But can advise about almost anything!

I was a Pagan high priestess and used to be the teacher of my coven.
I now walk the path of the shaman and do spiritual healing, energy healing and deposessions. I can also do a soul retrieval and help heal wounds caused by abuse and loss.
I am a Clairvoyant, Medium and an Empath.
I have 20 years of experience with many magic forms and Psychic readings.