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What are the different fats? Harmful, useful, necessary... :.: Article 06.11.2019 at 21:00 :.: Article

The Attitude of the wide public to this class of substances at all times fluctuated along with dieticians about fats. Recently replaced the theory that low fat diets are the only way to avoid weight gain, improve cholesterol levels and atherosclerotic deposits, it is understood that much more important is the quality of fat consumed, rather than their number. Modern science clearly separates all fats into several types — some of them are really harmful, while others perform in the body the number of important functions and is able to protect the cardiovascular system from the harmful effects. What is the difference between the right fats and wrong? All the fats found in products of different origin, can be divided into four large classes: monounsaturated, polyunsaturated, omega-three and TRANS fats. Useful recognized varieties of unsaturated fats. They play an important role in metabolism: normalize the nervous system, increase the efficiency of fat-soluble vitamins that participate in the synthesis of hormones. The presence of monounsaturated and polyunsaturated fats in the diet in sufficient quantities is itself a preventative measure that prevents the development of diseases. Because these substances help to normalize the level of glucose and cholesterol in the blood to ensure proper functioning of the nervous system are necessary structural components of the nervous tissue. Photo: Depositphotos To unsaturated fats include polyunsaturated fatty acids, which play a huge role in the functioning of all body systems, including nervous, cardiovascular, reproductive. Their positive influence can prevent a number of mental illnesses, to protect blood vessels from atherosclerotic deposits, promotes optimal pregnancy and bearing healthy fruit. Not without reason on the basis of these substances is quite a large number of dietary supplements. In the formation menu it is necessary to remember that unsaturated fats can in some cases change their properties, and in this case, can harm. This is possible in case of excessive heat treatment and damage molecules by light or other destructive factors. With these features, associated recommendations, urging to store the vegetable oil containing large amounts of unsaturated fats, in the dark and cook on a slow fire, avoiding digestion. Where to get healthy fats? Monounsaturated fats enter the body in sufficient quantities for regular consumption in food of nuts (cashews, hazelnuts, peanuts). The source of these nutrients can serve and the products made from nuts, in particular peanut butter. In addition, sufficient quantities of monounsaturated fats contained in avocados and olives. Photo: Depositphotos is Easy to find also sources of polyunsaturated fats. They are fatty fish, sunflower seeds, walnuts, sesame seeds, flax, pumpkin. Where are the bad fats? TRANS fats are formed from deformed, lost its beneficial properties of fat molecules. Such processes often occur during the cooking of foods containing lipids, especially if there are violations of process conditions. There are TRANS fats and natural origin. They are contained in small amounts in fish, in meat. However, they have negative effects on the body does not have. That is undesirable TRANS fats artificial. Indicator of the presence of harmful TRANS fats in food may be the presence in their composition of hydrogenated fats. The inscription on the label should be alert and cause a desire to replace a product with something more useful. With the big share of probability it is possible to meet these harmful substances in the following products: crackers, mixes for making pancakes, industrial pastries, fats, which has a dense consistency, margarine. Photo: Depositphotos Now, when science found that the fat class is heterogeneous, and we have enough information about what substances are good for us or harmful, we are fully armed. It remains only to slightly change your food habits and learn to replace bad fats are good....

This article describe tags: TRANS fats, unsaturated fats, fatty acids, nutrients, contaminants, food habits, diet