Fats in food

Fats in human food are essential components that ensure the stable functioning of the human body, just like other components. These substances are involved in the formation of connective tissues, neural pathways, cells of our body. Fats are in close connection with proteins, carbohydrates and vitamins. If we talk about fats in products, then this relationship is favorable with a reasonable quantitative ratio of these elements. If the body lacks such substances, then it begins to produce fatty acids from the substances entering it, such as carbohydrates and proteins that come with food. However, a significant amount of energy is spent on this transformation, and for a sick person it is not enough for it. In this regard, it becomes obvious that it makes no sense to completely abandon fats, but it is worth reducing their consumption to the normal amount.

What foods contain fats?

They can be present in both plant foods and in products of animal origin. If we compare them by their natural value, vegetable fats are richer than animals. This is due to the fact that they contain special polyunsaturated acids, valuable for the human body. The most fat-containing in this sense are almonds, walnuts, peanuts, mushrooms, buckwheat and oatmeal, corn. Fats also have another very important role - they contribute to the assimilation of vitamins A, E, D and K by the human body, and supplement our body with the energy necessary for the implementation of metabolic processes.

Fats in food and scientists

Many scientists are very distrustful in relation to fats, because when entering, for example, some fats of animal origin in the digestive tract, in the process of their splitting, the formation of toxins and toxins. In the fat tissue of any animal contains a lot of slag. Products obtained as a result of fat metabolism have the property of accumulating in places that have excess fat. And it is worth considering. Overcooked fats are especially dangerous in food, as well as fats, which are used repeatedly. Different carcinogens can act here.

Let's stop on the kind of fat that is contained directly in the fat. For many Russians, this dish is traditional, it is used to be used as an appetizer for vodka. Salo can be eaten with benefit to the body only in raw form, if it is subjected to heat treatment, it loses its useful properties. If we talk about which fats a person is harmful to use, then it is important to note the internal fats of birds and animals.

The most valuable fats in food are those that are not saturated with low-melting acids. Such fats are excellently absorbed by the human body. It is also worth remembering about vegetable sunflower oil, which contains five unique acids. This kind of oil not only has nutritional value, but also is an excellent medicinal product in folk medicine. It has opposite properties in comparison with fats of animal origin. Sunflower oil allows you to keep cholesterol in a dissolved form, and then promotes its withdrawal from our body. It is widely used in the treatment of all skin diseases, bronchial diseases, stomach, allergic and infectious diseases. This is a question of unrefined oil, as in a refined already not presented such a rich set of nutrients. It is worth noting that after you have opened the oil in a plastic bottle, it must be immediately poured into a glass bottle, as the oxidation process starts in the plastic container, which harms it.

It is important to understand that fats in food are an indispensable element, which can not be completely abandoned, as this will only harm your health.