Scientists and nutritionists around the world are constantly arguing about the benefits and harms of eating fats. So, in just 100 years, the harmfulness of laurels changed among themselves vegetable oil and butter, lard and fish oil, and so on. And there was another period when nutritionists proclaimed the most useful fat-free diet. The result was a temporary lull and continued research. One thing became clear - fat is needed, and you can’t get anywhere without it.
Animal and vegetable fats are no less necessary for us than carbohydrates and proteins. These are natural sources of energy and carriers of substances important for the body. If you protect the body from the consumption of fat, then proteins will be transformed into fat, first of all. Such a course of events is fraught with sad consequences. Firstly, this is a strong decline in reproductive function. Secondly, the slowdown in the development of the organism as a whole. Thirdly, unexpected serious health problems are likely.
Our body uses fats as the main fuel (energy source) and constantly creates reserves. Reserve should always be. In terms of effectiveness, vegetable fats and animals are 2 times higher than carbohydrates and proteins. The role of fat is also important in regular metabolism. In addition to those fats that the human body synthesizes on its own, it is necessary to constantly replenish stocks. 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 the corresponding set of vitamins. We can get animal and vegetable fats from animal food and, accordingly, plant origin.
What is better than vegetable fats?
Unlike animal fats, plant fats have a number of unique properties. Two are considered the most important: the absence of cholesterol and trans isomers of fatty acids. What are transisomers? These components of animal fats, which greatly slow down the metabolism, slow down the work of enzymes, increase the level of cholesterol in the blood and increase the risk of cancer. It was the absence of these negative factors that became the main reason that solid vegetable fats (in particular, coconut oil) began to force out their creamy counterpart everywhere. They began to be used in the manufacture of ice cream, pastries, confectionery and much more.
It is worth emphasizing that it is plant fats that contain vitamin F, which is an essential fatty acid. It is necessary for normal metabolism in the body, and indeed human life, as it contributes to the withdrawal of large amounts of cholesterol. Vegetable oils are also a rich source of vitamins A, D, E, as well as antioxidants that slow down the aging process.
Vegetable fats and diets
Nutritionists quite actively defended the position of margarine in the daily diet instead of the usual butter. Firstly, the composition of this product has a plant basis. In its manufacture, solid vegetable fats are used, which are easily absorbed by the body. Secondly, margarine does not affect the vascular system. Butter cannot boast of this. Margarine is a really useful and necessary product.
Completely abandoning animal fats will never be advised by any educated nutritionist. Animal and vegetable fats, although they have a number of similarities, cannot completely replace each other. For the normal functioning of the human body, both those and other components are important. In our cooking, vegetable fats occupy only 15% of the total amount of ingredients. In most European long-lived countries, the situation is completely opposite. This is at least one reason to draw a middle line. The body will only get better from this!