Broiling is a cooking process which involves the use of very high heat for a short period of time. In addition to producing food quickly, broiling is also used for low fat cooking. As a general rule of thumb, thinner cuts of meat are more suitable for broiling, to ensure that the meat is cooked all the way through.Meat, poultry, vegetables, and seafood can all be broiled. There are two different types of broiling.One involves cooking the food in an oven which is set to a âbroilâ setting. The other is called pan broiling, and it takes places on the stovetop using dry, high heat.n addition to producing food quickly, broiling is also used for low fat cooking. As a general rule of thumb, thinner cuts of meat are more suitable for broiling, to ensure that the meat is cooked all the way through. Meat, poultry, vegetables, and seafood can all be broiled.
1 Bile contains bile acids, which are critical for digestion and absorption of fats and fat-soluble vitamins in the small intestine. 2  Many waste products, including bilirubin, are eliminated from the body by secretion into bile and elimination in feces.
The liver produces bile. Bile is a liquid that digests large fat particles. Bile is stored in gall bladder. The gall bladder is a small sac at the. base of the liver. During the digestive process, the gall bladder. releases bile into the small intestine to break down fat particles. The. large intestine is where the last bit of digestion takes place. Food. resides are stored and a large amount of water is reabsorbed into the. body in the large intestine.