2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Fat is a necessary component of the body. First of all, because they are the most complete source of energy.
If the burning of one gram of protein or one gram of carbohydrates produces about 4 kilocalories, then the burning of one gram of fat produces 9 kilocalories, ie. more than twice as much.
In addition, carbohydrates are very highly hydrated, so they can not accumulate for long as reserves in the body. And fats are stored in the form of droplets for a long time, ie. they are a store of energy.
Some organs, such as the heart, use fat most readily to function. Therefore, our food must be complete in terms of fat contained in it.
The required daily amount of fat is 80-100 g. Keep in mind that beef, for example, contains up to 20 g of fat per 100 g, pork - up to 30, goose - 27, sausages - 17, sausages - up to 15, cheese - 40, cream - 25, milk - 3. Consuming more fat than recommended is harmful to health.
Excessive fat deposition in the body due to excess "bad" fat leads to the accumulation of excess body weight. Adipose tissue is extremely rich in blood vessels.
Therefore, more fat leads to an increase in the volume of our circulatory system, which inevitably, due to overweight, burdens the heart. Last but not least, fatty products include cholesterol, considered the "main actor" in one of the most common diseases - atherosclerosis.
That is why, as we age, we need to be more careful about what we put on our plates.
Experts recommend that after our 40th birthday we start gradually replacing animal fats with vegetable ones, which do not lead to the synthesis of additional amounts of cholesterol.
The advantages of vegetable fat (sunflower, corn, mustard, soybean, flaxseed, olive oil, etc.) are that it is easily absorbed in the intestines and does not require additional load on the liver and pancreas.
However, we must be aware of the fact that heat treatment converts vegetable fats into useless and even harmful substances, especially if the thermal exposure has been very long. Of course, the same goes for animal fats.
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