Q. What are saturated and unsaturated fats?

A. This gets in to the chemical composition of fats:

Fats are composed of carbon, hydrogen and oxygen. A carbon chain consists of carbon atoms linked together. However, the carbon atom can link to four other atoms. Only two of its links are filled by its adjacent carbon atoms. Its free links can join with hydrogen atoms. Saturated fat occurs when all of the carbon chain's free links have connected to hydrogen atoms. Unsaturated fat occurs when some of its links are still open.

Q. What are polyunsaturated and monounsaturated fats?

A. These are the two kinds of unsaturated fats.

Polyunsaturated fats have two or more of their carbon links free (not connected to hydrogen atoms).Examples are corn oil and soybean oil. Monounsaturated fats have only one of their carbon links free. Olive oil is composed of more monounsaturated fat than any other oil. Monounsaturated fat in your diet lowers LDL ("bad" cholesterol) but not HDL ("good" cholesterol) in your body.

Q. Do saturated and unsaturated fats look different?

A. Yes.

Most animal fats are saturated fats. These will be solid at room temperature like butter and lard. Most vegetable fats like vegetable oils contain lots of unsaturated fat and are liquid at room temperature.

Q. Can I substitute polyunsaturated fats for saturated fats?

A. At first, this was thought to be a good idea. But there are problems with polyunsaturated. Namely they reduce both good cholesterol (HDL) and bad cholesterol (LDL). Good cholesterol (High Density Lipoprotein) actually protects you against coronary heart disease.

Q. Is using monounsaturated fat the answer?

A. Monounsaturated fat (such as olive oil) is your best bet.

Studies have shown that monounsaturated lower the 'bad' LDL cholesterol and do not lower the 'good' HDL. In areas such as the Mediterranean region where large amounts of

olive oil are consumed, the rate of coronary heart disease is very low. Furthermore, since these populations have been using olive oil for centuries, the long term beneficial effects of this diet can be conclusively demonstrated.

Q. Are there other health benefits to olive oil?

A. Yes, many. It is good for the digestive system. By curbing excessive acid levels it is helpful against ulcers and gastritis. It reduces the risk of gallstones by stimulating bile production. A tablespoon or two a day of olive oil helps the bowels work well. It helps to prevent calcium loss. It is considered a valuable food during pregnancy. Olive oil provides a rapid energy boost since its oleic acid content lets it metabolise quickly.