Saturated fats, unsaturated fatty acids, trans fatty acids and rancid fats - is confused? Free fatty acids moderate, solid fats, fatty oil, butter, margarine, cream, milk. - What is good for you?
Finally, after years of discussions, the trans-fats, which fats are very bad, which are far from packaged foods and restaurants. BUT, are replaced, as I heard the news of fats, which are almost worse - soybean oil, an omega-6 oil? You need to wear reading glassesthe grocery store. You will be surprised, soybean oil and soy protein found in many if not most packaged foods. Because oil is a very inexpensive, which is still in many, many foods. Another big problem is that vegetable oils should be refrigerated if they were open to sit for months on the pantry shelves are starting to go rancid.
70 years ago, the omega 3 and omega 6 oils were in a ratio of 1 to 1. The Omega-3 fatty acids areof fish oil and flax seed oil, and omega 6 oils derived from seed oils. Omega-3 fatty acids are considered essential. They are essential for good health, and anti-inflammatory. The doctors are now recommending to all those who want to be healthy.
But the omega-6 fatty acids cause inflammation and now are increasingly used in foods are the cause of many diseases. Unfortunately, the public generally, on the omega-3 and omega 6 is not informed. Omega-9'sfound in some oils, avocado and safflower oil.
Butter and margarine are discussed in my next article. All fats, which is solid at room temperature, it is likely that a trans-fat. The butter is not a trans-fat is still fat, but has reduced the use in cooking. Any oil go rancid when exposed to air and not in the refrigerator. It tastes bad and is loaded with free radicals. Oils that are used over and over are full-fat frying of free radicals. "Fries" featurebe ordered from the most common vegetables. Nobody cares about them cooked in fat?
Butter is back on the table. It is slightly higher in saturated fats at 8 grams compared to 5 grams for margarine. Should be used sparingly. And 'the absorption of nutrients in many foods to increase, and improves the taste of food. Butter for centuries whereas margarine is used, less than 100 years. The butter should be stored in the refrigerator to avoidRancidity.
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