Nutrition involves the interaction of nutrients and other consequent substances in food in relation to disease, health, reproduction, growth and maintenance of an organism. The latter includes aspects such as food intake and assimilation altogether. Fat in reference to nutrition is among three main macronutrients that is protein, carbohydrate and fat. Fats constitute a wide group of compounds that are based on long chain organic acids that are known as fatty acids altogether. Fats are esters of organic acids that are formed from alcohol glycerol while glycerol is linked to the hydroxyl group. These aspects allow fats to function as metabolic and structural functions and are thereby a necessary diet. Once fats are digested, some fatty acids are released altogether.
The pancreas in the human body is responsible for the production of lipases which are enzymes that consequently work on lipids and fats. The fats release essential fatty acids that serve on important dietary functions., they result in the production of energy, and are soluble in comparison to Vitamins K, A, E and D thereby these vitamins can be absorbed, digested and transported along with fats. Fats play the role of maintaining healthy hair and skin that is responsible for insulating body organs from shock, promoting healthy cell function and maintaining body altogether. Fat is also known to act as a useful buffer towards most diseases from which fats dilute biotic or chemical substances and hence developing a state of equilibrium until when the substance can be removed or metabolized from the body.
Apparently, low carb diets are known to improve the composition of the body or biomarkers of health altogether for some sedentary, insulin resistant and obese populations altogether. These carbs have the ability to support the glycogen stores within the body that consequently depicts a merit or positive notion towards the nervous systems and the brain at large thereby boosting the cognitive functions and the mood and energy without necessarily incorporating excess or unnecessarily amounts of fat within the body.
It is important to note that the improvement of nutrient density and food quality results to a consequent development of the diet numbers by increasing the latter thereby leading to even better biomarkers of health, body composition and sugar control altogether. Apparently, most people view carbs as a consequent reason behind the increase in blood sugar and insulin respectively which consequently slathers on the body fat altogether. Carbs also cause inflammation especially with reference to grains and sugars while carbs cannot be compared to fats since the latter is an essential part of diet just in a similar way as proteins. Nonetheless, a decrease in the amount of carbs being incorporated in the body might lead to decreased thyroid output, decreased testosterone, muscle catabolism, cognitive function and impaired mood, suppressed immune function such that one’s metabolism might slow while the consequent stress hormones mighty go up and consequently result to the muscle building hormones going down altogether.
On comparing a low fat diet to a low-carb diet in reference to weight loss, the low carb diet yields much more weight loss while the low fat yields a higher loss of body fat. The fat is responsible for the development of the fatty tissue that is commonly known as the adipose tissue altogether the main significance posed by the tissue can be explained by the fact that the tissue is capable of storing metabolic energies over a long periods of time. When the human body experiences energy stress, these cells degrade their stored fat in a bid to supply fatty acids.