Vegetable fats and animals. What is more important for the body?
Scientists and nutritionists around the world are constantly arguing about the benefits and harms of fat consumption. So, in just 100 years, vegetable oil and cream, lard and cod liver oil have changed their laurels several times, and so on. And there was a period when nutritionists proclaimed the most useful fat-free diet. The result was a temporary lull and continued research. It became clear one thing - you need fat, and without it you can not escape.
Animals and vegetable fats are as important to us as carbohydrates and proteins. These are natural sources of energy and carriers of substances important for the body. If you protect the body from fat intake, then proteins, first of all, proteins will transform into fat. This course of events is fraught with sad consequences. First, it is a strong decline in the reproductive function. Secondly, the slowdown in the development of the body as a whole. Thirdly, unexpected serious health problems are likely.
Our body uses fats as the main fuel( energy source) and constantly creates reserves. The reserve should always be. In terms of efficiency, both vegetable fats and animals are 2 times higher than carbohydrates and proteins. The role of fats is also important in regular metabolism. In addition to those fats that the human body synthesizes on its own, it is necessary to constantly supply the reserves. This is due to the fact that when creating fat cells from proteins and carbohydrates, the body is not able to accumulate fatty acids and a corresponding set of vitamins. We can receive animal and vegetable fats from animal food and, accordingly, from plant origin.
What is better for vegetable fats?
Unlike animal fats, vegetable plants have a number of unique properties. The most important are two: the absence of cholesterol and trans-isomers of fatty acids. What are transisomers? These components of animal fats, which greatly slow down the metabolism, knock down the work of enzymes, increase the level of cholesterol in the blood and increase the risk of cancer. It is the absence of these negative factors that became the main reason that solid vegetable fats( in particular, coconut oil) began to displace their cream analogue everywhere. They began to be used in the manufacture of ice cream, baking, confectionery products and much more.
It is worth emphasizing that vegetable fats contain vitamin F, which is an essential fatty acid. It is necessary for normal metabolism in the body, and in general the vital activity of a person, as it helps to remove a large amount of cholesterol. Vegetable oils are also a rich source of vitamins A, D, E, as well as antioxidants, which slow the aging process.
Vegetable fats and diets
Nutritionists are quite actively defended the position of margarine in the daily diet instead of the usual butter. First, the composition of this product has a plant basis. When it is made, solid vegetable fats are used, which are easily absorbed by the body. Secondly, margarine does not affect the vascular system. Butter can not boast of this. Margarine is a really useful and necessary product.
No educated dietician will ever advise you to completely abandon animal fats. Animals and vegetable fats, although they have a number of similarities, can not completely replace each other. For normal functioning of the human body, both those and other components are important. In our cooking, vegetable fats only take 15% of the total amount of ingredients. In most European countries, "long-livers" the situation is absolutely the opposite. This is, at least, one reason to hold a certain middle line. The organism will be better from this!