How The MUFA Success Diet Objective

Today, cooking With the use of vegetable oil as raw material. With the knowledge that the oil has less saturated fatty acids. May be understood more that. Saturated fatty acids that are The fat that will catch the flu. And cause clogging in the arteries or chlorate of Cholesterol in the blood high enough.
Later that question We should consume vegetable oils this article I would like to offer any information. Opt for vegetable oils that are commercially available. To provide a health benefit to consumers. It starts from the basis of the composition of fatty acids in vegetable oils.
The composition of fatty acids needed by the body.
In general, vegetable oil Found that there are three types of fatty acid composition is...
(1) Saturated fatty acids (Saturated Fatty Acid: SFA).
(2) Polyunsaturated fatty acids (Unsaturated Fatty Acid: UFA) are divided into two types. 
- Monounsaturated fatty acids (Mono-unsaturated Fatty Acid: MUFA).
- Polyunsaturated fatty acids (Poly-unsaturated Fatty Acid: PUFA).
3 fatty acids in vegetable oils are composed of a variety of nutrients. As a result, the health of consumers is different. The three types of fatty acids and is an ingredient in oil plants and animals in different amounts. As a result, oil consumption of different plant species. You will have different advantages and disadvantages.

     In order to have a consistent understanding of vegetable oil before consumption. By advertising in different places The proposed nutrient properties of each type of vegetable oil without comparing or understanding to identify various plant oils properly. This article recommends understand. And the composition of nutrients in the oil.
1. saturated fatty acids (SFA) is an acid with a carbon structure islands arranged in the liver. And every molecule of carbon It was filled with hydrogen caught. It is chemically inert and easily caught a fever. Swallowed It will have to settle in the arteries and cause blood clots easily.
2. monounsaturated fatty acids (MUFA) acidity structure. Carbon single location The double bond A carbon-sensitive chemical reactions. This is a useful feature on metabolism (Metabolism) in the body, which is good for reducing cholesterol in the blood. These fatty acids and monounsaturated. Does not break free again when heated. Despite the heat, many times. Since the properties of the vegetable oil with an acid type. Can be cooked by frying and stir safely.
3 polyunsaturated fatty acids (PUFA), acidic carbon structural positions. The double bond A carbon-sensitive chemical reactions. The health benefits A great feature to reduce cholesterol in the blood. However, the use of oils containing polyunsaturated fatty acids. With the use of heat for cooking. Will have to be more careful in monounsaturated fatty acids. Because of the heat the oil with acid species. The fatty acids are polyunsaturated multiple locations. A radical rupture easily. And oil to heat like this. Going back to qualify as an oil with saturated fatty acids. Is captured by a fever in the blood. The harm to consumers.
This means that The World Health Organization or WHO has recommended that the amount of fuel consumption. Saturated fatty acids (SFA) and polyunsaturated fatty acids. (PUFA) in small amounts And acid consumption Monounsaturated fat (MUFA) more.The proportions of fatty acids in the oil content of saturated fatty acids (SFA) monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) in the corresponding quantities.. Close to the WHO recommended ratio. 
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