In this section, you will learn how excess fat in the diet and also comes as the different sources of fatty acids have different effects on physiological processes.
The vast majority of the fat you eat and that will be stored are called triglycerides. This name comes from the fact that Triglycerides are composed of three fatty acids on a structure of carbon.
sources of oil and grease
The main dietary sources of fat are meat, dairy products, poultry, fish, nuts, vegetable oils and fats used in food industry.
The only pure vegetable oils are extracted through the processing plant.
more oils and fats used for seasoning and cooking are:
- the soybean oil
- corn oil
- oil s emi cotton
- palm oil
- peanut oil
- olive oil
- rapeseed oil
- oil g irasole
- coconut oil
- s trutta
These fats and oils contain different compositions of fatty fats that have special physiological properties.
Essential fatty acids
fats provide two essential fatty acids, linoleic and linolenic acids.
These two fatty acids are self-produced by plants, but not by humans, then they need to take them from their diet. Vegans, for example, these two essential fatty acids derived from plants, which contain about 10% of calories in fat.
These fatty acids which are necessary to maintain life, must be present in a very small percentage (5 to 10%) of total calories.
Fats carry the fat soluble vitamins and intensifies the flavors of foods to make them more palatable.
Wherever there is shortage of food, the large proportion of fat calories.
95% of the excess calories are stored as fat, and there are from 130,000 to 160,000 calories stored in body fat a person of normal weight.
Omega-3 for balanced nutrition
An examination of several studies suggest that fish oils can have many benefits.
However, these studies are limited to providing the supplementation of fish oil, without regard to excess body fat resulting from the basic diet rich in fatty acids omega-6 .
Therefore, the new approach to clean up the body fat of omega-6, with a low-fat diet and the addition of small amounts of omega-3, is a component key to balanced nutrition of fats.
omega-9 fatty acids, such as olive oil and sunflower oil (high oleic acid content) may be added to the diet without compromising the benefits of omega-3.
However, all fats, from whatever source, have nine calories per gram and more than 135 calories per tablespoon. So should be used sparingly to enhance the taste and texture of foods.
The impact of industrialization food
The industrialization of the food chain, which began more than 400 years ago, has accelerated over the past 50 years due to severe food subsidies by governments.
The desire of people to eat meat products, as determined by greater growth of wealth, has played an important role in the change of supply and eating habits.
special varieties of corn, like corn hybrids have been developed for animal feed efficiently. A by-product of surplus grain was the marketing of refined vegetable oils for cooking and processing food.
Even rural areas of China where the economic boom has not yet been fully realized, they increased their intake of refined vegetable oils rich in omega-6 and poor in omega-3.
The ratio of omega-6 and omega-3 oil corn is 57 to 1, while soy oil is 57 to 8.
As the public became more aware of problem, some companies have marketed products with higher omega-3 short chain, such as rapeseed oil, which has a ratio of 21 to 11.
But rapeseed oil still contains a large amount of omega-6.
In contrast, fish oils are a concentrated source of omega-3 and a source of omega-6 very small.
The omega-9 but do not alter the balance of omega-3 and omega-6.
Increasing these fats in the diet, you can reduce refined carbohydrates and add flavor.
t evertheless Recalling that these fats are be used in moderation.
Use fat sparingly by spraying on non-stick cookware and reducing their use in bakery products, are good ways to keep the taste by cutting calories so unnecessary.
Evolution and Omega-3
This situation was further aggravated by the corn for animal feed thus changing the proportion of fatty acids short chain of two families competing called omega-3 and omega-6 and have been drastically changed from those in which humanity has evolved from 50 to 100 thousand years ago.
Today, the grass-fed beef has a different fatty acid profile compared to fed beef feed.
hidden fats in cooking oils (also used with vegetables) may also contain omega-6 than those present in the preparation of meat.
E 'has been estimated that the modern Western diet is deficient in fatty acids omega-3 with a ratio of omega-6 and omega-3 to about 15 to 1, instead of first 1, as in the case of wild animals and, presumably, of ancient human beings living in nutritional balance.
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