The Health Care Blog

Get your stress under control

We are living through some difficult times at the moment. Many of us have money troubles, some of us have lost our jobs and most of us worry about all things connected with finances and our stability. It is not surprising that many nations are dealing with the soaring rates of depression and suicidal attempts. Some countries have opened up more tool-free depression help phone lines and have been advertising them aggressively on television and radio.

It is important to remember, however, that no government agency or even trained professional can teach you how to relieve stress if you don’t want to do it yourself. Most of the things we react to aren’t as bad as we think when our psyche is in trouble, so the real trick is to get our mind to react to the surrounding circumstances in a more relaxed way. The best thing to do that is to find creative ways to deal with stress. Some people love listening to music, and not necessarily calm music. Others turn to guided imagery to get their minds off things that bother them. Make up a list of things that calm you down and try to do at east some of them when you are stressed. And you will do just fine.

About Fat

Cooking oil was often used to cook food like fried or stir-fry. And, almost everyone liked food that was fried. Moreover in the serving composition a day, almost all the side dishes that were served were fried, so as to be able to be said that it seems was difficult to escape from oil. At this time plenty of cooking oil advertisements that claimed his product non cholesterol. Certainly this will affect the consumers. In fact, that must become consideration of the consumer in buying cooking oil was whether this oil contained saturated fat or unsaturated fat.

Fat

Fat was one of the food kinds that often was used for everyday food. This as a result of by the fat profit that could be felt, that is to increase the taste, improved the texture that is causing the soft feeling to food, to increase the deliciously piquant feeling, as the source of energy, as the structure of the foundation of the membrane of all the cell kinds, solvent of several soluble vitamins fat like vitamins A,D,E,K, and for the synthesis of the hormone, the enzyme, etc.. Fat was not the same as oil. Fat was gotten in oil. Fat have the shape of solid and oil have the shape of liquid in the temperature of space. The example of fat one of them was goat fat that was used in the production of food. Whereas the example of oil was cooking oil. Seen from his source, fat was distinguished to:

• Animal Fat, that came from animal fat, like meat fat, the chicken, milk, etc.
• Vegetable Fat, that came from plants, like fat from the sunflower seed, the coconut, the oil palm, the soybean, olives, corn, etc.

Whereas being seen from the structure or his form, fat was distinguished to saturated fatty acid or SFA and unsaturated fatty acid or UFA.

Saturated And Unsaturated Fatty Acid

The most insignificant part of fat was the fatty acid. Generally, the fatty acid was distinguished to:

• Saturated fatty acid or SFA, namely the fatty acid that did not have the double association, that usually is received to beef, pork, chicken (especially with skin), and especially results meat with processed (smoke meat, the sausage); the high milk product fat (full cream), butter, cheese full cream, youghurt full cream; coconut oil, palm oil (the oil palm), chocolate.
• Unsaturated fatty acid or UFA, namely the fatty acid that had the double association that consist of:

1. MUFA (monounsaturated fatty acid), that is consisting of one double or normal association that was met to the legume, like peanuts, cashew nuts, almond, candlenuts, the avocado, peanut oil, olives oil, oil canola
2. PUFA (polyunsaturated fatty acid), that is consisting more than one double or normal association was acknowledged, that was met to the legume like soybean peanuts, the canary, wijen, the sunflower seed, corn oil, sunflower oil, oil of the cotton seed, soybean oil

The difference of the double association in this fatty acid will distinguish the physical characteristics from this fat. Saturated fat will have the shape of solid, whereas fat was unsaturated will have the shape of liquid in the temperature of the room/space. Saturated fat was stabler (was not easy to react) than unsaturated one. The dual association to unsaturated fatty acid with being easy to react with oxygen (was easy to be oxidized). This was known with the oxidation sum. And increasingly often fat or oil was heated, then will be increasingly reactive with oxygen and increasingly was oxidized, and will be increasingly saturated and will change became increasingly rancid. Because of his characteristics that were easy to be oxidized and hidrolized in the temperature of space, then the fatty acid that was allowed too long to descend his nutritive value. Conservation could be carried out by keeping him in the cool or dry temperature and avoiding him from direct contact with air.