What is fat? - George Zaidan

Šta su to masti? - Džordž Zejdan (George Zaidan)

Translator: Andrea McDonough Reviewer: Jessica Ruby

Prevodilac: Milica Dragićević Lektor: Mile Živković

Olive oil is 100% fat;

Maslinovo ulje je 100% mast

there's nothing else in it.

i ništa osim masti.

Pancake mix, on the other hand,

A smesa za palačinke

is only about 11% fat.

sadrži 11% masti.

And, yet, olive oil is good for you,

Maslinovo ulje je zdravo,

and pancake mix is not.

dok smesa za palačinke nije.

Why is that?

Zašto je to tako?

As it turns out,

Ispada da

the amount of fat we eat

količina masti ne utiče

doesn't impact our weight

toliko na kilažu,

or our cholesterol

nivo holesterola

or our risk of heart disease

ili na stanje srca

nearly as much as what kind of fat we eat.

koliko utiču vrste masti.

But let's back up:

Potkrepimo činjenicama:

What is fat?

Šta su to masti?

If we were to zoom in on a salmon,

Ako zumiramo lososa,

which is a fatty fish,

masnu ribu,

past the organs,

past the tissues,

kroz organe,

kroz tkiva,

into the cells,

i dođemo do ćelija,

we would see that the stuff we call fat

videćemo da se masti

is actually made up of molecules called triglycerides,

sastoje od molekula, koji se zovu trigliceridi

and they are not all alike.

i koji su svi različiti.

Here's one example.

Evo primera.

Those three carbons on the left, that's glycerol.

Tri ugljenika s leve strane čine glicerol.

Now, you can think of that as the backbone

Zamislite da je on kičma molekula

that holds the rest of the molecule together.

i da ih drži zajedno.

The three long chains on the right

Desno, tri dugačka lanca

are called fatty acids,

nazivaju se masne kiseline.

and it's subtle differences in the structures of these chains

Male razlike u strukturi ovih lanaca

that determine whether a fat is,

određuju da li je mast

let's say, solid or liquid;

u tečnom ili čvrstom stanju,

whether or not it goes rancid quickly;

da li se brzo kvari,

and, most importantly, how good or how bad it is for you.

i najvažnije, da li je zdrava.

Let's take a look at some of these differences.

Pogledajmo po čemu se oni razlikuju.

One is length.

Prvo, po dužini lanca.

Fatty acids can be short or long.

Masne kiseline mogu biti dugačke i kratke.

Another, more important difference

Još važnija razlika

is the type of bond between the carbon atoms.

jeste veza između atoma ugljenika.

Some fatty acids have only single bonds.

Neke masne kiseline imaju jednostruku vezu.

Others have both single and double bonds.

Druge imaju i jednostruku i dvostruku vezu.

Fatty acids with only single bonds

Masti s jednostrukom vezom

are called saturated,

nazivaju se zasićene masti.

and those with one or more double bonds

One s jednom ili više dvostrukih veza

are called unsaturated.

nazivaju se nezasićene masti.

Now, most unsaturated fats are good for you,

Većina nezasićenih masti je zdrava,

while saturated fats are bad for you in excess.

dok zasićene masti u velikim količinama nisu.

For saturated fats, the story pretty much ends there

Priča o zasićenim mastima završava se ovde,

but not for unsaturated fats.

ali ne i ona o nezasićenim.

The double bonds in these molecules

Dvostruke veze između molekula

have a kind of weird property;

čudnih su karakteristika:

they're rigid.

jake su.

So, that means there are two ways

To znači da postoji dva načina

to arrange every double bond.

kako se svaka veza može rasporediti.

The first is like this,

Prvi način je ovaj:

where both hydrogens are on same side

oba atoma vodenika su na jednoj

and both carbons are on the same side.

i oba atoma ugljenika na drugoj strani.

The second way is like this.

Drugi način je ovaj:

Now the hydrogens and carbons

sad su vodonici i ugljenici

are on opposite sides of the double bond.

na suprotnim strana dvostruke veze.

Now, even though both of these molecules

Iako se oba ova molekula

are made up of exactly the same building blocks,

sastoje od potpuno istih komponenti,

they are two completely different substances,

to su dve potpuno različite supstance,

and they behave completely differently inside of us.

koje se skroz različito ponašaju u telu.

The configuration on the left is called CIS,

Konfiguracija s leve strane zove se CIS,

which you've probably never heard of.

i za nju sigurno niste čuli.

The one of the right is called TRANS,

S desne strane su TRANS masti,

and you probably have heard of trans fats before.

koje su vam poznate.

They don't go rancid,

Trans masti se ne kvare.

they're more stable during deep frying,

Stabilnije su tokom prženja

and they can change the texture of foods

i mogu da promene teksturu hrane

in ways that other fats just can't.

na način na koji druge masti ne mogu.

They're also terrible for your health,

One su i veoma loše po zdravlje,

by far worse than saturated fat,

lošije nego zasićene masti

even though technically they're a type

iako su tehnički ista vrsta

of unsaturated fat.

kao i nezasićene masti.

Now, I know that seems crazy,

Ovo može zvučati neobično,

but your body doesn't care

ali organizmu nije bitno

what a molecule looks like on paper.

kako molekul izgleda na papiru.

All that matters is the 3-D shape

Važan je samo 3D izgled,

where the molecule fits,

gde su molekuli

where it doesn't,

gde ih nema

and what pathways it interferes with.

i kojim putanjama se kreću.

So, how do you know if a food

Kako znamo da hrana

has trans fat in it?

sadrži trans masti?

Well, the only sure way to know

Jedini siguran način

is if you see the words,

jeste ako vidite reči

"partially hydrogenated" in the ingredients list.

"delimično hidrogenizovano" u tabeli sastojaka.

Don't let nutrition labels or advertising fool you.

Nemojte da vas prevare nutricionističke tabele i reklame.

The FDA allows manufacturers to claim

Uprava za hranu i lekove u SAD

that their products contain

dozvoljava da proizvod

"0" grams of trans fat

ima 0% trans masti

even if they actually have up to half a gram per serving.

iako, u stvarnosti, sadrži do pola grama po obroku.

But there are no hard and fast rules

Nema jasnih i strogih pravila

about how small a serving can be,

koji propisuju veličinu obroka,

and, that means, you'll have to rely on seeing those key words,

što znači da morate gledati ključne reči

partially hydrogenated,

delimično hidrogenizovano

because that's how trans fats are made,

jer se na taj način trans masti prave:

by partially hydrogenating unsaturated fats.

delimičnom hidrogenizacijom nezasićenih masti.

So, let's go back to our olive oil and pancake mix from before.

Vratimo se maslinovom ulju i smesi za palačinke.

Olive oil is 100% fat.

Maslinovo ulje je 100% mast.

Pancake mix is only 11% fat.

Smesa za palačinke je 11% mast.

But olive oil is mostly unsaturated fat,

Maslinovo ulje je nezasićena mast

and it has no trans fat at all.

i ne sadrži trans masti.

On the other hand, more than half the fat

Dok su više od polovine masti

in pancake mix is either saturated or trans fat.

u smesi za palačinke nezasićene ili trans masti.

And, so, even though olive oil has 10 times

Bez obzira što maslinovo ulje ima 10 puta više

as much fat as pancake mix,

masti nego smesa za palačinke,

it's healthy for you,

ono je zdravo,

whereas pancake mix is not.

a smesa za palačinke nije.

Now, I'm not trying to pick on pancake mix.

Ne želim da okrivljujem palačinke.

There are lots of foods

Ima puno hrane

with this type of fat profile.

s ovom vrstom masti.

The point is this:

Poenta je da

It's not how much fat you eat,

nije bitno koliko,

it's what kind of fat.

već koje masti jedeš.

And what makes a particular fat healthy or unhealthy

Oblik masti je ono što čini određenu mast

is its shape.

zdravom ili nezdravom.