Fat

Remember: Diabetes is a sugar problem !! . . . link added Dec. '06.

I am studying fat now. During my study on sugar, which has been a year now,
I overlooked fat and its metabolism.

Most recent addition. a Search List. . . added Feb. '09

Fat Search on Essential Omega-3 . . . added Oct. '06

How fat is stored . . . added Nov. '06

Junk Food . . . added Dec. '06

Fat digestion from How stuff works. . . . added Feb. '09

Sugar was hard enough to follow through the Kreb's cycle. I thought fat
reverted to sugar so it didn't concern me. Fat is a big problem for people
to understand and overcome.

How do people feel sure about knowing something. This could be an
adventure in learning. Who wants to spend too much time studying something
Why ask people to think and use their brain when talking to them. The school
kids have to learn everyday! It's very important.

What I am saying is that we have to want to know something. This FAT topic
caught me by surprise. New pieces to life's puzzle have to be found and
studied.

Since I am starting a new subject I want to try adding a little dialogue
and comments to the teaching. My idea is to show what to look for on
this subject. Sugar is a carbohydrate, see, take the oxygen out ( O )
and you have fat. It's more carbon and hydrogen. Fat is stored and the Oxygen
removed. Remember fat has calories= energy source.
CHH CHH CHH CHH CHH ect.

Lets see that again another way. Sugar is CHHO CHHO CHHO CHHO.
Now lets line it up and compare the molecule CHH CHH CHH CHH.
Notice 4 molecules taking up much less space. Perfect for storage.

The energy is in the Hydrogens. That is another story to see. They later
travel down a transport chain releasing their energy to make ATP.

Next I want to call it Fat ( lipid ) Metabolism. Fat compared to sugar
has almost no oxygen. It is stored in the cell and not a ready source
of energy. This brings in the question of the ready sources of energy.

I would like some credit here because of the difficulty of the subject.
This is a difficult subject and I am studying here and now as I add to
this page. How does fat metabolism break-down. Good question ?

First, I like it when I can begin to understand something. One thing
I just read yesterday was that fat is stored in the center of cells.
Can you see it filling up a cell. So maybe we can begin to see where it
is other than overweight people.

What I want to present a little later is the energy source break-down.
Sugar is the source, from photosynthesis, and then gets changed a little.
Some molecules are short term storage of energy. If we can see some of the
general chemicals, then we can learn this subject. My web site is mostly about
nitrogen. Things get related and to learn one thing allows a person
to go on and study the next subject. If you can see the carbon a few ways
and identify with it, with what you already understand will work to learn.

A child has seen fat, its greasy. Some people are so called fat. Bacon is fat.
Simple so far so lets build on that. Lets unlearn some things too.
Our subject has lots of calories. Calories are units of energy. A dam stores
energy in the form of water. The dams power is measured in watts. Food is
measured in calories. A person running will use up more energy just like a
a larger light-bulb. The dam has tons of energy stored and fat is a form of
long term energy reserves for animals. In plants it is stored as starch.

Where are we now ? Lets go to the end product. When we breate we exhale carbon.
Now think about this. We do it all day all the time. Did you just laugh ?
We are in this together now. Aren't people dum sometimes, and not knowing.
The carbon in sugar and fat is breathed out as a carbon gas CO₂.

This subject on fat is going to take a little longer because science can't
explain it very well. Go see for yourself in books. This may be why I
overlooked it because, it wasn't there. Fat is a literal big problem in
society and is complex x2 to study.

b oxidation pathway

The fat molecule breaks off in 2 carbon molecules and enters the Kreb's
Cycle just like sugar does (2). Keep the matrix in mind, that is the center of the
mitocondrian. Its bacteria sized about 1x3 microns. Remember the 6-C sugar
breaks in half to make 3-C + 3-C. The 2-Carbon enters the matrix
and so does the 2-Carbon fatty acid. The rational could be that the molecules
would have to be tiny to enter a 1x3 micron organelle. I just read that fat
has 6 times more energy than sugar. Athletes must know all about this.
Just think if your are utilizing mostly sugar all day the fat system goes
unused.

I like the idea of knowing this metabolism in a simple way. The story is
getting long but the right idea is here. For example lets look at some end
products, what do we have. CO₂, H₂O and ATP. Now what
were the ingredients that went into this. Lets just say photosynthesis that
made sugar. Now oxygen from the leaves in plants is later breathed in by
people and animal. The O goes out with the Hs to make water.

Have you seen cyclists eating lots and lots of donuts. Would you do that ?
They must know something. A ready source of energy that they will burn and
not turn to fat. Have you studied my subject on sugar and metabolism ect...

Yesterday here at the Venice library I just found that LIPIDS make up cell
walls. It is fat mostly carbon and hydrogen. I guess it can break down and
used as energy like sugar. We have lots of cells made of lipids.

What to say now, because some of the books have so little info and then
they can get complex in an explanation. My approach is to have a simple
explanation and then add more, simpily. Now lets look at fat as Carbon.
Carbon is C-C-C-C-C-C-C-C-C-. Oh, you want it more complicated. Carbon
is in sugar with an equal number of oxygens. CO-CO-CO-CO-CO-CO-CO-CO-CO.
You may see it soon. You'll say, "OHhhhh I see". Sugar breaks down to CO₂.
COO COO COO COO COO COO COO COO. Now fat is more like
Chh-Chh-Chh-Chh-Chh. The C will join with Oxygen to get exhaled.
Not the Oxygen that we breathe in, this joins with the hydrogens to make water.

Now fat with a lot of hydrogens don't have much Oxygen. Really all the
energy is in the hydrogens when they are broken away to make ATP. With
their one electron. So if you are familiar with the Kreb's Cycle, it has
2-C going into it.Remember sugar sp/lits to 2 3-Cs from 6-C. One carbon
both halves needs 2-Oxygens. Now a 2-Carbon molecule enters
the Kreb's cycle with 1-Oxygen.

6-COs then splits
3-CO + 3-CO
minus - COO + COO exhaled from each side
C-CO + C-CO

Fat Metabolism
The long chain of fat carbons gets two carbons ( C-C ) removed and in an oxidation
process, then gets three oxygen molecules= CCO + OOO. Now referring back to the Kreb's
Cycle. Then during the Kreb's Cycle 3 Oxygens enter to make C-OO + C-OO.
See the need for three Oxygens.

What we have now is 2-Carbons entering Kreb's Cycle with 1-Oxygen.
The thing to do is to see this in various books. Find triglycerides
with its 3 long chains of carbons. It gets 2-Carbons broken off and
then Oxygen added to it in B-Oxidation cycle in the mitocondrian
matrix. I think there are 1,000 mitocondrian per cell and more ? Another subject.

Do you see it ? At first I started studying this subject as Cellular
Respiration. It was ,you know breathing. If we can un-misunderstand
like what little we knew on lots of subjects we can learn things better.
All the books show something and leave something out. Why not know what
I call metabolism.

What I want to suggest on this subject of fat metabolism is give it a year
The books are too complex. I dont't know why ? Just sugar pathway going
through the Kreb's Cycle takes an hour everday. Lots of molecules ect...
What I'm saying is put those complex books down, I mean refer back over a
long period of time. After all if you aren't rushed in a collage course
don't waste time.

I just learned something new here in the Venice library. The lympth node
This is something you can look up for further study. First, sugar has an
enzyme ( amylase ) during diagestion to add water to carbohydrates. Now,
in the small intestine fats have an enzyme ( lipase ) to break fats down.
The small units of fatty-acids and glycerol enter the tiny lymph vessels.
Bacteria get caught in lymph nodes because of its microscopic filters.

Now I want to go into differen types of sugar. Its the energy source and
some are available right away and some store energy like you know what,
for later use.
Maybe all we need to know here is that fats get used-up as an energy source
when sugar isn't available. Does that tell you something ?

July 11, I would like to add here from what I read from my past study.
Our brain prefers sugar as its energy source. Our muscles prefer fat.
Think about this, or don't think it....We don't want to starve our mind of
its energy source; that white stuff sugar. Our brain takes a great amount
erergy, right , but not that much energy, in sugar form is available in
our blood stream. Fat don't go to our head. is this right ?

Cell info

March 17, '03
Fat enters the mitochondrian with 2-Carbons. What that means from my teaching
rational is it needs 4-Oxygens. The Kreb's cycle supplies 3-Oxygens from
water. Do you see the picture. Is seems when sugar breaks down, it has
2-Carbons from each half entering the mitochondrian, TOO. Enteresting.
Fat should be evident that it needs Oxygen to make Carbon Dioxide. Kreb's
Cycle supplies the Oxygen from water. Remember the Hydrogens gets Oxygen
that we breath in and makes water. This took me a year to see and learn !!!

Fat Metabolism from Wikipedia
Fatty Acids
Plenty of Info
Nov. 26, '03
Fats you need
Triglyceride and from Lycos . . . added June '07

Monounsaturated fat

Phospholipids on Yahoo Image search

June '08 Just found
fat has NH3. That is the lipid cell membrane.

December '03
Cell membrane and again in a Yahoo image search
Lots of info

Sugar in the News do you get the idea of this study

Nov. 24. '04 . . . . Just found about Trans Fats.
Nutrition INFO that we all need December: Why should we care about trans fat? Because diets high in trans fat are linked to high levels of low-density lipoprotein (LDL) or "bad" cholesterol, and high LDL cholesterol increases a person's risk of coronary heart disease. The National Academy of Sciences has recommended that trans fat consumption be as "low as possible." Trans fat is made when vegetable oils are partially hydrogenated. Manufacturers use partially hydrogenated oils in many processed foods (read "snack foods."). They are more stable, less greasy, and have a longer shelf life than non-hydrogenated oils, and also give bakery products a better texture. "Trans fat doesn't occur naturally-it is a created product," says Ann Caldwell, a licensed and registered dietician. Caldwell, Nutrition Coordinator in the Wellness Department at Anne Arundel Medical Center, counsels patients to help them achieve optimal nutritional health. She continues, "Unfortunately for consumers, at this point it's hard to know how much trans fat is in the foods we buy." How exactly are trans fatty acids created? All fatty acids-saturated, monounsaturated, and polyunsaturated-consist of chains of carbon atoms with hydrogen atoms attached. Saturated fats have the maximum number of hydrogen atoms the carbon atoms can accept, attached by single chemical bonds. In other types of fatty acids, however, hydrogen atoms in the middle of the chain are missing, creating a gap, and two carbon atoms next to each other become linked by a double chemical bond. Fatty acids with hydrogen atoms missing and one double bond are called monounsaturated; those with more than one double bond are polyunsaturated. Hydrogenation refers to a process during which hydrogen atoms are chemically added to fill in the "gaps", or unsaturated sites. During this process, the double chemical bonds are destroyed and the fatty acid solidified. However, when only partial hydrogenation occurs, some of the chemical bonds shift along the chain. The altered configuration of the fatty acid causes it to act on the body much as saturated fats do-by raising LDL cholesterol. Although our bodies need a certain amount of fat for energy and growth, The Food and Drug Administration (FDA) has stated that we do not need trans fat in our diets. In an effort to help consumers avoid trans, the FDA is requiring that manufacturers list trans fat on the Nutrition Facts labels of their products after January 1, 2006. This ruling is prompting some manufacturers to find healthier replacements for trans. But what can consumers do in the meantime? Nutritionist Caldwell says there's already a way to get information from labels. "If hydrogenated or partially hydrogenated oils are one of the first few ingredients listed (on a label), that's a tip-off that the product may contain a high level of trans." If partially hydrogenated oil is high on the list, Caldwell says, "Treat it as you would a saturated fat." In other words, eat it sparingly. A recent study by the Harvard School of Public Health says that even a relatively small 2% increase in trans fat consumption translates into an extra third of an inch on the waistline. Of course, not all the foods we eat have labels. What are some common-sense guidelines to avoid trans when eating out, for instance? In restaurants, opt for grilled or barbequed chicken, stir-fried dishes, salads with low-fat dressing, turkey or chicken sandwiches or subs, and broiled fish accompanied by a baked potato. Fast food outlets like Subway offer low-fat menu items. Caldwell said the most important thing people can do to improve their diet is to eat more fruits and vegetables. For holiday baking, she suggests using oils like canola, applesauce, and fruit butters in place of solid shortening, and also substituting egg beaters for eggs. Caldwell says most people are well aware of the need to minimize their consumption of unhealthy fats, but actually doing it can be a challenge. She tries to make people aware of their food selections, so that menu items high in trans and saturated fats make up a smaller percentage of their diets. "I try to get people to focus on what they're eating today, to think, What's the better choice to make right now? What can I do to eat a little better than I did yesterday?" So here's the bottom line on fats: Most sources indicate that a healthy diet consists of low-fat protein sources (chicken or turkey), fish rich in omega-3 essential fatty acids (salmon, fresh tuna, herring, anchovies, mackerel, bass and trout); and a small amount of unsaturated fat like that found in olive, safflower, canola, and corn oils, olives, avocados, and nuts. Stock up on these foods, and snack on (unsalted and unbuttered) popcorn, nuts, dried fruits, low-fat yogurt, etc. And of course, eat more fruits and vegetables. They're good for you, and their trans fat content? Zero. '03:

This subject is getting more complex. Looks like a need for another page.
I am learning as I add to my pages like about Omega3 Fatty Acids.

Starting Page-2 because this page is getting long. b oxidation pathway