Food
glorious
food
W
e’ve all had people come to see us
for help with weight loss – although
we don’t call it ‘loss’ because no-one
likes losing anything and they immediately set
about ?nding it or replacing it! For most clients,
it’s probably best to focus on getting them into
their control brain and giving them the ability to
chose what they eat, and when,
and how much. And it also gives
them the ability choose when to
do exercise and how much.
But it’s also useful to understand
the biology of diets and slimming
and to manage our clients’
expectations realistically.
So let’s look at an introduction
to fats – starting with some
physical chemistry!
Figure 1
(olive oil). And both are examples of, what are
called, lipids.
Trans fats do not exist naturally (with a very few
exceptions).Trans fats are di?cult to metabolise by
the body and are linked to a number of diseases,
particularly heart disease.
A fat molecule is made up of
chains of carbon atoms with
hydrogen atoms attached to
them. When each of these carbon atoms is joined
to two hydrogen atoms, the fat molecule is said to
be ‘saturated’ – and it