What happens to the body when you eat fat: do not fall!
With the onset of cold weather, doctors reminded people of the existence of effective and inexpensive means to protect the body from infections.
The most important vitamins for strengthening the immune system are vitamins C and B12 contained in citrus fruits.
Also, the human body needs selenium and manganese. Selenium can be found in oatmeal and buckwheat, and manganese is found in nuts. In the diet, doctors advise to introduce iron, which is rich in meat.
Do not forget about pork fat. Doctors recommend chopping lard with ginger, cinnamon and cloves. For the health effect should be consumed about 4 teaspoons of fat.
Pork lard is beneficial or harmful
For centuries, neither Russians, nor Poles, nor Anglo-Saxons could do without pork lard, and many people still associate the inhabitants of Ukraine exclusively with this product. They ate him with bread, they ate alcohol, they fried and stewed it.To see a dream about fat was considered a good sign: to wealth and health. In general, the fat did not stick only in the hot eastern countries, and then only because of the rapid deterioration. However, the modern fashion for thin young ladies has erected low-calorie diets to the cult, and any fat, especially animal fat, has been sent to the “forbidden” list. Fat disappeared from our tables and began to acquire monstrous legends. Today we consider the myths about the dangers of fat and find out how true they are.
From fat to fat
Recover not from fat, but from its quantity! You can grow fat and from the most useless oatmeal, if there are bags. If you lead a normal sedentary or about a way of life, you put 10-30 grams of fat a day. If you are already obese and you are prescribed a low-calorie diet - no more than 10 grams per day.
Distinguish the "true" fat - subcutaneous fat, straight with the skin - from similar products. Bacon, neck, etc. - not subcutaneous, but intramuscular fat. In addition, along with the protein, that is meat, and this mixture is not so hot that it's good. The most useful lard is just salted, with garlic or pepper. Smoked well, but only “homemade”, with smoke. In meat processing plants, lard, brisket and other pork delights are smoked in liquid, and this is not comme il faut, the properties of the product are not changing for the better.
Lard - heavy food
Not certainly in that way. In a healthy person with a normal stomach, present lard is very well digested and does not overload the liver. In general, the most valuable fats for us are those that melt at our body temperature, i.e. about 37.0. They are more fully and faster than all the others digested and absorbed. Their list is headed by lard.
But, of course, fat, like any other fat, requires bile and lipases (special substances in the stomach and intestines) to digest. Therefore, when violations of the production of bile and saponification of fat, doctors and do not recommend eating it.
In fat solid fat
And great! Because it is a magnificent structure - subcutaneous fat, in which cells and biologically active substances are preserved.
For example, the most valuable of fatty acids is polyunsaturated arachidonic acid. It is very rare, it does not exist in vegetable oils at all. It is impossible to live without it. Arachidonic acid is part of all cell membranes and is needed by the heart muscle. In addition, hormones, immune reactions and cholesterol metabolism cannot do without it.
There are also other essential fatty acids (they are called vitamin F) - linoleic, linolenic, palmitic, oleic. By their content, by the way, lard approaches vegetable oils.Do not forget about fat-soluble vitamins A (it is here up to 1.5 mg per 100 g), D, E, and also carotene. As a result, the biological activity of fat is 5 times higher than that of oil. So in the winter “pork product” is just what it takes to maintain vitality and immunity.
This terrible cholesterol
Yes, he is present here, but even less than in cow oil. And there is nothing wrong with it. Do you think it will immediately begin to be deposited on the walls of the arteries and atherosclerosis will begin? Nothing like this! Doctors have long established that the amount of cholesterol in the blood and tissues does not depend much on how much you ate. This substance is perfectly synthesized, even if you don’t eat it at all. Therefore, cholesterol metabolism is much more important: what the organism will get, how much it will do and how it is used.
By the way, arachidonic, linoleic and linoleic fatty acids just “clean” the sediment vessels. So a small piece of bacon with vitamin F is only for the benefit of preventing atherosclerosis. And the cholesterol present in it will go, for example, to create immune cells (lymphocytes and macrophages) that save the body from viruses and other enemy pathogens.Even intellect without cholesterol is nowhere - in its brain is more than 2%.
The share of fat should be about 30% of calories per day. (Pay attention: do not eat 30% of fat, but receive from them 30% of all energy.) Simply put - 60-80 g per day. And among them only a third - vegetable fats. We need 10% polyunsaturated fatty acids, 30% saturated, and as much as 60% monounsaturated. This ratio of acids is in: yes-yes, lard, as well as in peanut and olive oils.
Fried lard is bad
Yes, when frying lard loses some of its beneficial properties and acquires toxins and carcinogens. But vegetable oils also behave no better. It is necessary to heat them for a while, as they sharply cease to be absorbed. But the preheated fat, on the contrary, is absorbed better than in cold or hot-fried. So the way out is simple: lard should not be fried to the state of cracklings, but should be heated over low heat.
With bread? In no case!
Paradox: lard with bread - just what the doctor ordered! Amazing natural combination in which both products are perfectly digested. Of course, it does not mean pampushki buns, but grain bread, made from wholemeal flour or with the addition of bran. Of course, this is for healthy people who are not obese and have digestive problems.
When losing weight, fat, too, do not forget: this is an excellent source of energy. Dietary option - eat bacon with vegetables, for example, with cabbage. You can have a snack, and you can make a hodgepodge with it, just do not overcook.
But gastronomic joys like bacon to put on bread really is not worth it. In general, when losing weight, they are allowed in microscopic quantities - about 5 g. But this is quite enough to impart taste, for example, on-duty stewed cabbage, carrots or beets.
Better under the stove
This is the truth - lard is an excellent companion of alcohol. Mainly because it does not allow you to get drunk quickly. The fatty fat envelops the stomach and does not allow the drink with degrees to be sucked in instantly. Of course, alcohol will still absorb, but later, in the intestines, and gradually.
Alcohol, for its part, helps to digest fat faster and decompose it into components. By the way, it is not necessary to use lard with vodka, that is, with vodka! With a glass of dry red wine it tastes better.
“The more natural the fat, the better!” Salted lard is the best way to meet this demand of modern dietetics.
If the fat is soft, oily, spreads out, it means that the piglet was overfed with corn. If the fat is tough - it means that the piglet has been sitting hungry for a long time. And the most delicious and dense fat is obtained if the animal was fed “like a pig” - acorns.
The most useful fat is 2.5 cm under the skin.
A piece of bacon is a wonderful snack during working hours. It is well absorbed, does not overload the liver and gives as much as 9 kcal of energy per 1 g of the product. It is much more useful than even the most expensive sausage, bun or pies.
Nowadays even diets based on moderate fat intake have appeared. They say that if you eat a couple of pieces of fat on an empty stomach, you can quickly achieve a feeling of satiety. This will not allow you to overeat, and you can keep a good figure.
However, remember that lard, like all fatty foods, should be consumed in small quantities, preferably with warm or easily digestible food. The recommended rate - no more than 100-150 g of fat per week. And with a sedentary lifestyle, after 50 years, as well as with hypercholesterolemia and atherosclerosis, its use should be sharply reduced.
In the subcutaneous fat of pigs preserved cells and biologically active substances, which determines its usefulness. It contains many vitamins A, D, E and carotene.The composition of lard is such an important substance as arachidonic acid, which refers to polyunsaturated fatty acids. This substance is contained in the heart tissue, brain, kidneys, it is necessary to improve their work. Pork fat has anti-cancer properties, removes toxins from the body, cleans blood vessels of "harmful" cholesterol (especially along with garlic).
Other beneficial properties of lard: helps with lung diseases; heals the liver; removes heavy metals from the body; helminth parasites do not live in it. Useful properties of lard are better manifested if consumed in a moderate amount (not more than 100 g per day). As for the danger of obesity, in America, where they do not eat real lard, they are many times more obese than in Ukraine, where they consume fat daily.
It should be noted that arachidonic acid, needed by the human body, is contained only in lard and is not contained in vegetable oils. Judging by the composition of substances useful to humans, lard is necessary to maintain immunity and general vitality, especially in the cold season.With him can only match the fat seals, by the way, similar in composition. The biological activity of lard is higher than that of butter or what is now sold under the guise of butter, about 5 times. Pork lard is also useful because it melts at the temperature of the human body and, as a result, is better absorbed by the body.
In folk medicine, it is used for many diseases: with pain in the joints, to improve their mobility with injuries, with weeping eczema, against toothache and mastitis, for the treatment of heel spurs and from a hangover. By the way, the combination of lard with vegetables - a great diet! A good combination is salted lard and vegetables, seasoned with unrefined sunflower oil and (or) natural apple or grape vinegar.
In conclusion, I would like to note that a person needs to take 10% of polyunsaturated, 30% saturated and 60% monounsaturated fatty acids with food. This content is found only in peanut and olive oils, as well as ... in lard! So those who love lard, eat to health, but know the measure.
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