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Ugly "Yellow" Fat
Its production and how to make it go away
The fats and oils (lipids) you eat do not directly turn into body fat. Ingested fat does not correlate to the amount of fat stored by the body.
It is true that the lipids being consumed have more than twice the calories per gram as protein and carbohydrates, and they have a low Specific Dynamic Action (SDA) factor that can slow the rate of metabolism. But the real culprit is the excess blood sugar (glucose) that the body converts to tri-glyceride fat for storage.
And where does the body get its blood sugar? It comes from all foods that are consumed, but it is the carbohydrates, especially refined starches and sugars, that contribute the most to elevating the blood sugar.
This fat production and conversion from glucose is a protective reaction by the body using insulin to try to stop the damage that could occur from high blood sugar (hyperglycemia - diabetes).
If the body isn't able to dispose of the excess tri-glyceride because it is being generated in too great a quantity, or the "fat-dissolving" factors are not present in adequate amounts to accomplish the fat breakdown as the blood circulates it through the liver, the tri-glyceride ends up getting deposited in tissue as expansive "yellow" fat.
"Yellow" fat doesn't sound very pretty - and it isn't. Actually, this type of fat isn't necessarily yellow in color - but that's the way it's often shown in medical textbooks to contrast it with white paper! It's really more of a "whitish" color (think lard), but with a "pinkish" tinge. I think you get the picture!
It doesn't weigh much (fats and oils float on water - cream rises to the top of milk), but it occupies a lot of space where it is never wanted. The solution isn't to follow any diet but rather to have an efficient rate of metabolism (good thyroid function, proper protein intake and physical activity), eliminate the refined starches and sugars, and include sufficient "fat-dissolving" (lipo-tropic) substances as part of an overall nutritional program.
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