I think I remember the difference is that we make saturated fat out of our carbohydrates, whereas our dietary fat could be unsaturated, even poly or EFA like O3.
Even unsaturated in general (like olive oil, mono), it makes me wonder, could this be more mobile? Saturated fat is solid at lower temperatures, could this make for 'hard' fat, maybe fat that doesn't metabolize as easily?
Also I think because our cells require membrane stability, they utilize cholesterol when the membranes are made out of unsaturated acids so it could help lower cholesterol temporarily, though I don't think it'd have long-term effects in that regard.
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