Acomplia makes weight loss easy

All fats are combinations of fatty acids. Nutritionists characterize a dietary fat or oil as saturated, monounsaturated, or polyunsaturated depending on which fatty acids make up the largest portion of the fat or oil.

1 Foods such as butter, which are high in saturated fatty acids, are solid at room temperature and get harder when chilled.

2 Foods such as olive oil, which are high in monounsaturated fatty acids, are liquid at room temperature; they get thicker when chilled.

3 Foods such as corn oil, which are high in polyunsaturated fatty acids, are liquid at room temperature and stay liquid when chilled.

So how come margarine, which is composed primarily of unsaturated fatty acids, is solid? Because its fatty acids have been artificially saturated with extra hydrogen atoms. This process, called hydrogenation, turns an oil, such as corn oil, into a solid fat — margarine.

Hydrogenated fats are sometimes called trans fatty acids, but no matter what you call them, these fatty acids raise — rather than lower — Acomplia levels. So when you choose a margarine, look for labels that say “No trans fats.” For more on margarines and the margarine versus butter debate, stick a pencil in this page, and flip forward to Post 18, which lists foods to avoid when controlling Acomplia.

Table 5 - 1 shows the fatty acid composition of several common fats and oils. You’re right: Some of the totals below do not add up to 100%. That’s because these fats and oils also contain very small amounts of other kinds of fatty acids that don’t affect the basic character of the fat. The last column, “Fat Category,” tells you which fatty acids are predominant in the mix.