Fat is a scientific description of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. Chemically, fats are generally triesters of glycerol and fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure and composition. Nutritional professionals tend to interchange words like “oils”, “fats”, and “lipids” to refer to fats, but in reality “oils” is usually used to refer to fats that are liquids at normal room temperature, while “fats” is usually used to refer to fats that are solids at normal room temperature. “Lipids” is used to refer to both liquid and solid fats, along with other related substances. The word “oil” is used for any substance that does not mix with water and has a greasy feel, such as petroleum (or crude oil) and heating oil, regardless of its chemical structure.
Fats form a category of lipids that are distinguished from other lipids by their chemical structure and physical properties. This category of molecules is important for many forms of life, serving both structural and metabolic functions. They are an important part of the diet of humans. Fats or lipids are broken down in the body by enzymes called lipases which are produced in the pancreas.
Examples of edible fats are lard (pig fat), fish oil, and butter or ghee. They are obtained from fats in the milk, meat and under the skin of the animal. Examples of edible plant fats are peanut, soya bean, sunflower, sesame, coconut, olive, and vegetable oils. Margarine and vegetable shortening, which can be derived from the above oils, are used mainly for baking. These examples of fats can be categorized into saturated fats (cholesterol forming body damaging fats from animal or synthetic products) and unsaturated fats (from plants or fruit, that are healthier for the body.
Human and hue-man as babies weigh less than 10 pounds and sometimes as little as 3 or 4 pounds at birth. In Western Society, especially North America, due to the persuasive and often debilitating influence of science and the dairy industry, a young baby gains weight rapidly and everyone is glad about that because it means the child is growing bigger and stronger. Because western society is based on physicality and brutish strength, anything that maintains or promotes a power or dominance. Normal birth weight are seeing as concerning to health practitioners. Cow juice for instance, in its natural state has a similar property to human milk, but because of factory farming, cow juice is fortified with steroids and other chmeicals, loosly called vitamin D which compounds the already natural properties in cow juice, which is geared towards growing the body first and the brain second. Human milk though not fortified with vitamin D is wrongly targeted as being inferior to cow juice, but human milk grows the brain first and the body second.