2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
What's wrong with vegetable fats? Many scientists, nutritionists, doctors, researchers and nutritionists are doing research on this issue and share their views that vegetable fats are not as useful as we think.
The main problem is that polyunsaturated fats contain long-chain fatty acids, which are extremely brittle and unstable.
Unsaturated fats in some cooked foods last only a few hours, even if stored in the refrigerator. It turns out that they are the main culprit for the stagnant taste of food.
It has been found that eating stale food prepared with vegetable fats is no less harmful than eating foods in which they are present fresh, ie. are not subjected to heat treatment.
This is because they oxidize to a much higher degree once they enter the body, entering there they are exposed to temperatures that are high enough to cause toxic decomposition, especially when combined with a constant supply of oxygen and catalysts, like iron.
According to these scientists, even when we have not used vegetable fats for a long time, polyunsaturated fatty acids are stored in the tissues only to be released during stress, starvation and at night when a person is at rest and asleep.
Studies have been performed on almost all parts of the body and it turns out that the endocrine system and in particular the thyroid gland are particularly vulnerable.
Metabolic slowdowns, low energy expenditure, and thyroid problems are common in people who overeat vegetable fats.
Give as an example margarine, which is obtained as a result of hardening of vegetable fats, it turns out that trans-fatty acids and trans fats are formed during its production.
And trans fats are already recognized as a leading factor in cardiovascular disease, cancer, diabetes and other chronic and fatal diseases.
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