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 Functions. Bile does not contain enzymes like other secretions from the gastrointestinal tract. Instead it has bile salts (acids) which can 1  : Emulsify fats and break it down into small particles. 2  This is a detergent-like action of bile. 3  Helps the body absorb the breakdown products of fat in the gut.4  Bile salts bind with lipids to form micelles.ile Salts. Bile salts are constantly recycled in the body. It is secreted into the duodenum along with other compounds as bile. It binds with lipids to form micelles and eventually reenters the blood stream. By passing through the portal cirulation, bile salts enter the liver.