Posted by Chantel Martiromo, Article by Kyle J. Norton
Fertility is a natural process to insure the survival of human species.
Through natural selection, we produce many offspring when the
reproductive system works at it's peak in the suitable environment with
plenty foods around. On the other hand, the reductive system may
completely shut down or work at it;s minimum state and we produce less
offspring, when the environment is hostile including less foods around,
war, epidemic, etc. But regardless any situation. most women are capable
to conceive sometimes before menopause.
Fat
A . Types of Fat Affect Fertility and Infertility
1. Mono-unsaturated fats
Mono-unsaturated
have only one double bond between 2 carbon atoms in the chemical chain
and the rest of the carbon atoms are single-bonded, therefore,
mono-unsaturated fatty acids have a higher melting temperature than
polyunsaturated fatty acids but lower than saturated fatty acids and it
is liquid at room temperature. Since our body can not produce them, we
have to take them regularly.
2. Poly-unsaturated fats
Poly-unsaturated
fats contains 2 or more double bonds in the chemical chain. Since it is
one hydrogen atom deficits on the molecule's surface, leading to
significant lowering melting temperature than other fats. It is also
liquid in the room temperature and contains most important essential
fatty acids Omega 3 and 6. Since our body can not make them, we have to
take them regularly.
3. Saturated fats
Saturated fat contains
only saturated fatty acid radicals. Chemically, in saturated fats every
member carbon atoms is surrounded by maximum number of hydrogen as a
straight chain with all atoms packing together tightly.
4. Trans fats
I
try to find the good of trans fat, unfortunately there are none. By
adding hydrogen to the vegetable oils and eliminating some double bond
in their chemical structures, it makes the oils solid at room
temperature. Trans fats raise bad cholesterol (LDL) and lower the good
cholesterol (HDL) and it can be found everywhere, including margarine,
fast foods, vegetable shortening, baked foods, packaged foods and frozen
foods.
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