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.
Bile is a green liquid made by the liver composed of water, cholesterol, salts and lecithin. Bile assists in the breakdown and absorption of fats from food. When you eat, especially when you eat fatty foods, the gallbladder is stimulated to contract and empty its contents into the intestine.When bile mixes with food, it emulsifies fats and certain vitamins such as A, D, E, and K aiding in absorption.If the gallbladder has concentrated the bile too much, stones can form. This is a condition called cholelithiasis. Most gallstones are asymptomatic, but about ten percent of people will develop symptoms.hen bile mixes with food, it emulsifies fats and certain vitamins such as A, D, E, and K aiding in absorption. If the gallbladder has concentrated the bile too much, stones can form. This is a condition called cholelithiasis. Most gallstones are asymptomatic, but about ten percent of people will develop symptoms.