Fat is a macronutrient that is a source for long term energy and energy storage otherwise known as adipose tissue, which is necessary for absorption and transport of fat-soluble vitamins and constituant of hormones and cell membranes.

One gram of fat equals nine calories. There are 455 grams in one pound. So nine calories times 455 grams equals 4,025 calories per pound of fat. So, technically, you need to lose 4,025 calories to lose one pound of fat.

Fatty Acids
Fatty acids are individual isomers of what we more commonly call "fats". There are potentially hundreds of different fatty acids, but just a few dozen that are commonly found in the foods we eat.
The more insoluble the fibre is which does not dissolve in water, the better it is for you. Insoluble fibre reduces the risk of colon cancer and high blood pressure. Fruit fibre seems to be more beneficial then vegetable or cereal fibres, probably because fruits are loaded with Pectin, an insoluble fibre. As a rule, the higher the insolubility, the fewer the calories. Corn bran is the best, followed by wheat bran, and then oat bran. It is best to eat fibre after you work out to avoid intestinal discomfort.
Flavonoids (bioflavinoids)
Flavonoids are a class of water-soluble pigments that are found in many plants. A few thousand different flavonoids have so far been identified. While not labeled as essential nutrients, many of these compounds serve as antioxidants or play other important roles in maintaining the health of your body.

Some researchers break flavonoids down into subclasses that include isoflavones, anthocyanidins, flavans, flavonols, flavones, and flavanones. However, these subclassifications are not universally recognized.
Flaxseed Oil
Flaxseed oil is an excellent source of the omega-3 fatty acid alpha-linolenic acid (an EFA). Supplementing with flaxseed oil has been shown to lower cholesterol, decrease heart disease, increase satiety and improve cell integrity.


Folate (the anion form) are forms of the water-soluble Vitamin B9. These occur naturally in food and can also be taken as supplements. Folate gets its name from the Latin word folium ("leaf"). The term folate is used in two different ways. Folate, a member of the B-vitamin family, is a collective term for a number of chemical forms which are structurally related and which have similar biological activity to folic acid. Folate is also the term which is used for the anionic form of folic acid. Folic acid or pteroylglutamic acid (PGA) is comprised of para-aminobenzoic acid linked at one end to a pteridine ring and at the other end to glutamic acid.