Difference between Fats and Avoirdupois

FATS vs AVOIRDUPOIS: NOUN

Excess bodily weight
A kind of body tissue containing stored fat that serves as a source of energy; adipose tissue also cushions and insulates vital organs
Plural form of fat.
A soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides)

Excess bodily weight
Avoirdupois weight.
Weight or heaviness, especially of a person.
A system of weight in which one pound contains 16 ounces.
The weight of anything according to the avoirdupois system: as, his avoirdupois was 150 pounds.
Also written averdupois, and often abbreviated to avoir. and avdp.
The official system of weights used in UK between 1856 and 1963. It had been the customary system in London since 1300 CE.
A system of weights based on the 16-ounce pound (or 7,000 grains)

A system of weights by which coarser commodities are weighed, such as hay, grain, butter, sugar, tea.
Weight; heaviness.
Goods sold by weight.

Greasy, Pudgy, Corpulent, Sebaceous, Blubber, Tubby, Podgy, Overweight, Plump, Adipose tissue, Obese, Chubby, Fatty tissue, Adipose, Fatty

Gawkiness, Troy weight, Lardy, Plumpness, Paunch, Skinniness, Mesomorph, Girth, Corpulence, Poundage, Weight, Heft, Avoirdupois weight, Fat, Fatness

Greasy, Pudgy, Corpulent, Sebaceous, Blubber, Tubby, Podgy, Overweight, Plump, Adipose tissue, Obese, Chubby, Fatty tissue, Adipose, Fatty

Podge, Ungainliness, Pinkness, Gawkiness, Troy weight, Lardy, Plumpness, Paunch, Mesomorph, Girth, Corpulence, Poundage, Weight, Fat, Fatness

Search for foods low in saturated fats and trans fats.
The skinny on fats: Saturated, unsaturated, and trans fats.
Replace saturated fats in your diet with unsaturated fats.
Remove bad fats and replace them with good fats.
Use liquid fats for cooking instead of solid fats.
Saturated fats and trans fats are harmful fats that can cause heart disease, stroke, and other serious health problems.
The American Heart Association recommends limiting saturated fats, avoiding trans fats and choosing predominately mono and polyunsaturated fats.
Resist saturated fats, the fats in beef, pork, lamb, sausage, margarine, solid shortenings, fats in dairy products.
Unsaturated fats are classified as either monounsaturated fats or polyunsaturated fats.
Unsaturated Fats, Saturated Fats and Trans Fats: Most of the fat that you eat should come from unsaturated sources: polyunsaturated fats and monounsaturated fats.

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What vitamins release energy from carbohydrates and fats?
Do trans-unsaturated fats affect membrane fluidity?
Does'no trans fats'really mean there are no trans fats?
Why do unsaturated fats have a lower melting point than saturated fats?
Which characteristic is observed more frequently in animal fats than vegetable fats?
What are the similarities between animal fats and plant fats?
Why are unsaturated fats more digestible than saturated fats?
How can unsaturated fats be made into saturated fats?
How do you replace unhealthy fats with healthy fats?
Should you switch from saturated fats to polyunsaturated fats?