| 11. | This is because all fats contain some saturated fatty acids.
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| 12. | _Use fats and oils sparingly and use those lowest in saturated fatty acids and cholesterol.
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| 13. | Fatty acid viscosity ( thickness ) and saturated fatty acids ( no double bonds ).
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| 14. | Saturated fatty acids are never called " trans fats " because they have no double bonds.
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| 15. | IV . Particular saturated fatty acids in the diet, Metabolism 14, 776-787 ( 1965 ) ).
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| 16. | Only saturated fatty acids ( FAs ) have been shown to support " Malassezia " growth.
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| 17. | The second step is the addition of hydrogen to the remaining carbon, producing a saturated fatty acid.
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| 18. | For example, animal fats tallow and lard are high in saturated fatty acid content and are solids.
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| 19. | A common way of doing this is substituting saturated fatty acids with unsaturated fatty acids while cooking.
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| 20. | Saturated fatty acids have no double bonds.
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