關於油、鹽、糖

1.for better taste and so that we can absorb enough amount of 油、鹽、糖 to maintain body health

2. oil will be digested in our intestine to lipid
lipid : one of the components of cell membrane
too much oil -->fat
Vitamins A, D, E, and K are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with fats. Fats are also sources of essential fatty acids, an important dietary requirement.
Fats play a vital role in maintaining healthy skin and hair, insulating body organs against shock, maintaining body temperature, and promoting healthy cell function. They also serve as energy stores for the body. Fats are broken down in the body to release glycerol and free fatty acids. The glycerol can be converted to glucose by the liver and thus used as a source of energy.
Fat also serves as a useful buffer towards a host of diseases. When a particular substance, whether chemical or biotic—reaches unsafe levels in the bloodstream, the body can effectively dilute—or at least maintain equilibrium of—the offending substances by storing it in new fat tissue. This helps to protect vital organs, until such time as the offending substances can be metabolized and/or removed from the body by such means as excretion, urination, accidental or intentional bloodletting, sebum excretion, and hair growth.
While it is nearly impossible to remove fat completely from the diet, it would be unhealthy to do so. Some fatty acids are essential nutrients, meaning that they can't be produced in the body from other compounds and need to be consumed in small amounts. All other fats required by the body are non-essential and can be produced in the body from other compounds.
3. 大部分生物組織中含有多種鹽類。血液中的鈉離子濃度直接關係到體液的安全水平的調節。由信號轉換導致的神經衝動的傳導也是由鈉離子調節的。
含NaCl 0.9%的水稱為生理鹽水，因為它與血漿等壓。生理鹽水是主要的體液替代物，廣泛用於治療及預防脫水，也用於靜脈注射治療及預防血量減少性休克。
4.食糖在營養學上為碳水化合物的重要來源之一。
糖廣泛分佈於細胞、血液、果汁、乳汁中。
生物體的能量來源and轉化為其他物質
在具有抗藥性的細菌所造成的外部傷口，可在醫生的指示下，使用砂糖，利用滲透壓的原理，殺死細菌。此屬民間偏方，非正規療法，需在醫生的指示下使用。

1為什麼食物要用油、鹽、糖
2油對身體有什麼影響？
3鹽對身體有什麼影響？
4糖對身體有什麼影響？

1.調味
2. 肥
3. 傷腎
4. 肥