Fat is necessary for the normal development of the brain and its daily activities.. Without knowing this, modern man strives by hook or by crook to limit fats in his menu, making a mistake.!

The composition of brain neurons is sixty percent represented by fats, while this content is quite high compared to other organs and tissues of the human body.. The problem is that modern man does not know about this, trying to eliminate almost all fats from his diet.. But fat is necessary for the normal development of the brain and its daily activities..

The most important fat our body needs is alpha-linolenic acid, and its content in our food is often extremely low.. Insufficient intake of essential fatty acids in the body leads to the development of diseases based on a degenerative process, namely cardiological pathology, cancer, hypertension and diabetes mellitus..

The human brain in conditions of deficiency of essential fatty acids works much worse. Many may object to this that our food already contains a fair amount of fat.. This is true, but basically these are not those fats that are vital, but hydrogenated oils and beef tallow..

The paradox is that hydrogenated fat or oil can contain harmful fats that have a negative effect on brain function.. The process of hydrogenation itself is the addition of hydrogen molecules to ordinary fat.. As a result of such transformations, fat is obtained that damages health and interferes with the normal activity of the central nervous system..

Saturated fats: why are they dangerous

The incorporation of hydrogenated fats into the cell wall leads to a disruption in the transport of nutrients through it.. The result of this is the lack of adequate nutrition of cellular structures and toxic damage to the cell.. Another name for hydrogenated fat is saturated because its chemical structure is saturated with hydrogen ions.. Such fat may not deteriorate for a long time, so it is used for the production of margarine, cooking oil, mayonnaise, sauces.. It gives crumble to baked goods..

The vast majority of nutritionists advise completely eliminating hydrogenated fat from the diet and replacing it with natural vegetable oil, which is made from bones, grains and seeds of various crops.. Eating fresh natural vegetable oil is preferable to using hydrogenated fats, since fat is used by the body to build the structures of the nervous system.

Types of fats: natural is not always healthy!

However, if you know for sure that the fat used is of natural origin and high quality, this is not yet an indicator of its usefulness.. All natural fats can be divided into three groups: polyunsaturated, saturated and monounsaturated.. According to studies, the intake of saturated fats provokes an increase in blood cholesterol, the development of heart and vascular diseases, and other serious pathologies.. Saturated fats are characterized by the fact that when exposed to low temperatures, they become dull and dense.. Animal fat belongs to the group of saturated fats.. It looks like white strips of a dense consistency that are easily separated from the meat..

Polyunsaturated fats, some of which are widely used for salad dressings, remain transparent and fluid even when exposed to low temperatures..

However, it should not be assumed that the use of polyunsaturated fats cannot lead to any negative consequences.. Fats from this group are easily oxidized by heating or prolonged contact with ambient air.. It is necessary to prevent oxidized fats from entering the body, as they cause the formation of free radicals that have a detrimental effect on neurons and cells of other organs.. This is accompanied by impaired thinking, rapid aging and an increased susceptibility to cancer..

Never eat polyunsaturated oils that have a rancid odor. Remember that some dishes (fries, deep-fried foods) are cooked in rancid oil, which provokes the appearance of cancerous tumors. The oil is used for cooking several cycles in a row and is in contact with atmospheric air for a long time..

Monounsaturated fats are an intermediate form between polyunsaturated and saturated fats.. They are found in olive, peanut and canola oils..

Omega-3 fatty acids (linolenic acid) help release the energy needed to transmit a nerve impulse from one neuron to another. The high speed of transmission of nerve impulses is manifested in the improvement of mental activity, better learning, facilitating the processes of memorization and retrieval of information from memory. Animal studies suggest that omega-3 fatty acid deficiency in females results in irreversible learning disabilities in offspring.. Omega-3 fatty acid is used to build and work the retina, to ensure the functioning of synapses, to resist stress factors.. A high content of polyunsaturated fatty acids is found in flax and pumpkin seeds, wheat germ, nuts, canola, soybeans and oils obtained from these products.. Such oils must be stored in the refrigerator and used while they are fresh, since fats with linolenic acid do not withstand heat, contact with sunlight, atmospheric oxygen.

If we talk about sources of Omega-3 fatty acids of animal origin, we should mention trout, eel, sardine, mackerel, salmon. In a word, fish oil is the source of this substance.. In addition, the body needs Omega-6 fatty acids, which can be obtained from evening primrose or primrose oil..

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