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Good fats and bad fats

Good fats and bad fats

Good fats and bad fats

Today, the duel that takes place in our diet among those considered as “good fats” and “bad fats”, resembles a western in which the first, with stubble, hoarse voice and look grim, cause trouble among the population while the second, the good, the baby face, with a sheet-shaped silver star at heart level, bites the dust in its attempt to remedy.

Such is the power problem that grips modern societies-not for lack of food, but due to excessive consumption of so-called “bad fats” – which in their desire to inform different governments have forced manufacturers to include Data on the amount and type of fat contained in each feed. But this is really effective, when you consider that most consumers do not know how to distinguish between good and bad fats?

And today, one gets two different packages of cookies at the supermarket with the intention of comparing them, and after taking a look at the nutritional information on the back, he is very likely to end baffled after reading the proportions of saturated, monounsaturated, polyunsaturated, hydrogenated, trans fats, etc.
What are the good fats and bad fats?

So that we understand, as they talk about good fats and bad certainly not as rigorous, we can say that the good fats are unsaturated fats, among which are distinguished monounsaturated and polyunsaturated fats, while bad fats are saturated fats and trans fats.

But let’s analyze each type of fat separately, so that everyone knows what is meant by good and bad fats:
Good Fats: Unsaturated fats (polyunsaturated and monounsaturated)

Unsaturated fats have no hydrogen atoms in their composition. They are found primarily in plant foods and fish, and are good because they are able to reduce the levels of cholesterol in blood, and their intake is associated with lower risk of cardiovascular disease. Unsaturated fats are divided into two types: monounsaturated and polyunsaturated.

• Monounsaturated fats have a carbon atom replacing the hydrogen atom which is lacking. They are present in the oil, olive or canola rapeseed oil, groundnut oil, etc.

• Polyunsaturated fats have two carbon atoms in place of the two hydrogen atoms that are missing. This group would join the popular Omega 3 and Omega 6. They are present in fish oils, in sunflower, soybean, flax and corn, avocado, sesame.
Bad fats: saturated fats and trans fats (or trans fats)

Among the bad fats, we distinguish two very different: the renowned saturated fats and trans fats. Both are related to the appearance of cholesterol, and cardiovascular disease, but should be distinguished between each other.

• Saturated fat: in composition, has hydrogen atoms for every carbon atom, and although most are of animal origin, being present in meat in general, and in the milk and its derivatives, also found in some plant foods such as coconut or palm oil.

• Hydrogenated fats or trans. These fats hydrogen lack naturally. It is, in origin, the unsaturated fats that man has breathed hydrogen in order to give greater consistency. The best example is margarine, vegetable and liquid nature at first, after suffering a hydrogenation process, acquires its solid appearance. Trans fats are used in most pre-cooked sauces, in industrial pastry creams in frozen fries, etc.

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