Nutrition: what is the difference between good and bad fats?

Despite all common opinions, not all fats are harmful to our health. Some are indispensable! But how do you make the distinction between good and bad fats ? You get out with our tips.

What is the role of fat?
In order to function properly, your organism needs fat. Fats are energy sources. They play a role in the production of new cells, promote blood clotting and contribute to a strong nervous system. Good fats are therefore a blessing for your body. That is why it is important that you choose them well!


What is the difference between good and bad fats?
The distinction between fats is in the structure of their constituents, the fatty acids. Bad fatty acids are solid or solidified at room temperature: these are the saturated fats. The good fats are liquid at room temperature, these are the so-called unsaturated fats.

Which fats can you better avoid?
The good fats are in animal products (meat and meat products, cheese, whole milk products), butter, pastries, transformed foods and chocolate. If you consume them in too large quantities, these fats will lead to an increased 'bad' cholesterol level in your blood. But if you consume them in moderation, all fats are good for health because they supply the organism with essential nutrients, such as the fatty acids that the body can not produce itself.

Where do you find good fats?
They are found in olive oil, walnut oil, rapeseed oil, grape seed oil, fatty fish (salmon, tuna, mackerel, sardine), crustaceans and leafy vegetables. Not only do they lower the bad cholesterol level in the blood, but they also play an effective role in the protection against cardiovascular diseases.

Good or bad fats: what do you allow on your plate?
It is therefore the unsaturated fatty acids, the so-called good fats that you prefer. Practically speaking, it means that you replace the butter with olive oil in the kitchen. You do not have to worry about grease marks on the counter in the kitchen: with a few drops . Clean in hot water, the whole kitchen is again immaculately clean!

Do not eat meat more than 3 times a week and prefer lean meat such as chicken, turkey, veal and rabbit. Also remember to regularly put raw or steamed fish on the menu.

To preserve the nutritional value of your foods, place them in the refrigerator's vegetable drawer where they get little light and oxygen. When cooking, keep the temperature always below 180 ° C.