Fats – Not All Bad Nor All Good

The bad fats

Most animal products are not only too fat but they also have saturated fatty acids and cholesterol, two responsible for cardiovascular disease.

Obviously, we cannot eliminate them because they also are sources of complete protein, i.e. amino acids that are not found in products of plant origin. Some vitamins are also unique products of animal origin such as vitamin B12. Currently it is known that the absence of this vitamin involves altering the metabolism of homocysteine, which is a fact that risk for developing cardiovascular disease.

That leaves us to eat dairy products with reduced fat milk, low fat yogurt and low-fat cheeses (whole-fat cheese with less than 25%). The meat should be cleaned of fat and skin before manufactured.

Avoid being in the house butter, lard, margarine and cream, butter and thin. The “light” products are highly processed products and many food additives, among other adverse effects on health, promote the development of cellulite. Choose only the olive oil to make and use it sparingly. Do not forget that besides being a source of beneficial fats and vitamin E is undoubtedly the most calorie food.

Do not ignore the processed products, starting with the same cookie called “diet” that are too fat. Whenever you are choosing a food check the ingredients list to know what ingredients are in predominance, these are always present in descending order of quantity. Then also check the plug and look at the nutritional lipids (fats) are not worth more than 10g (per 100g of food) if so, then do not bring it with you.