Welcome back. This week it’s all about the lipids, as we focus on Chapter 15: Oils – structure and light from my book Nutrition Brought to Life.
Fats and oils are made up of varying mixtures of fatty acids. These fatty acids can be long, short, wiggly or straight, and determine the properties of the oil you are using. So butter, for example, contains a range of fatty acids from short to long, very straight to very wiggly. But because most of them are straight, butter tends to be more solid at room temperature, and that’s why we call it a fat rather than an oil.
This episode talks about the wiggly ones, the straight ones, and what that means for the fats and oils in your diet. Plus their many varied and essential uses in your body.
More info: kirstenchick.com
