Invisible fats are ones that are translucent at room temperature.
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Q39: Essential fatty acids must be consumed in
Q40: Hydrogenation increases a fat's susceptibility to rancidity
Q41: The Dietary Guidelines for Americans and the
Q42: Research has demonstrated a very strong relationship
Q43: Plant-rich diets are generally lower in saturated
Q45: High blood levels of HDLs are associated
Q46: Carbohydrate and protein are digested more quickly
Q47: Daily consumption of cholesterol is necessary because
Q48: Avocados are high in cholesterol.
Q49: Monounsaturated fatty acids contain no double bonds
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