Fats & oils (which are liquid fats) are the most energy-dense macro-nutrients. Fats contain 2.25 times the amount of calories as both proteins and carbohydrates. Fats serve as a critical component to many bodily functions such as: body temperature regulation, cellular structure, nerve transmission, vitamin absorption, and hormone production. There are several main types of fats unsaturated fats, saturated fats and trans fats (that later two lead to clogged arteries, increased risk for heart disease and etc). As far as unsaturated fats are concerned there are two categories monounsaturated fat and polyunsaturated fat, in which the essential fatty acids are all polyunsaturated fats (omega-3 & omega-6). What makes these omega-3 & omega-6 essential fatty acids is that the body cannot produce these on its on and therefore they must be consumed through diet. Omega-3 fatty acids are found natural in in egg yolk, cold water fish (tuna, salmon, etc), and shellfish (crab, shrimp, etc). Omega-3s reduce blood clotting, dilate blood vessels reduce inflammation. Omega-6 fatty acids are found in flaxseed oil, canola oil, and green leaves. Omega-6s are the opposite of the 3s because they add blood clotting and contribute to inflammation. So there is a delicate balancing act between these two essential fatty acids to achieve optimal health.
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