What makes a lack of fats in food
Many modern popular diet urge to limit the use of fats in food. Indeed, the caloric content of these substances is very high. Suffice it to say that one gram of fat when oxidation in our body gives energy twice as much as one gram of carbohydrates or proteins. However, many women in pursuit of a slim figure seek to completely exclude from the diet any products containing at least a small amount of fats. Are such restrictions on women’s health are dangerous? What makes a lack of fats in food?
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Of course, a reasonable limitation of the number of fats entering the body with food causes a wellness effect and leads to a certain reduction in excess body weight. However, in this case, it is better to adhere to «Golden middle», Since the lack of fats in food leads to some undesirable consequences. The fact is that fats are performed by many vital functions in the human body. These substances are included in cell membranes, the protective interlayers around the internal organs are formed, the body is protected both from supercooling and overheating. Therefore, lack of fats in food is harmful to human health.
Adults should be used with food such a number of fats that fully ensures human needs in energy, but simultaneously does not lead to the deposition of excess in the form of adipose tissue. This amount for an adult woman is approximately 90 – 115 grams per day and depends on the state of its health, physical activity, efficiency. Vegetable oils in the daily diet should be at least 20 – 25% of the total fat, butter – 25%, margarine and culinary fats – 15 – 20%, fats consisting of food supplies like meat and dairy products – thirty – 35%.
In no case cannot completely exclude fats from food, because it does not lead to anything good. Even vegetarians use at least 25 – 30 grams of fats per day due to their content in plant products. The disadvantage of this component in food leads to the appearance of dryness of the skin and the occurrence of minecraft diseases of the skin, hair loss, disruption of the gastrointestinal tract. With a lack of fats, the body’s resistance is reduced by infectious diseases, the normal course of the flow of biochemical reactions involving vitamins A, E, C, develop symptoms of insufficiency of these components of food. It is especially dangerous to limit fats in food to people with existing metabolic disorders.
The lack of admission with food in the human body of vegetable fats (oils) causes violations of the physiological functions of lipids included in cell membranes. In this case, the permeability of the membrane and the strength of binding with them of various enzymes is changed, which, in turn, leads to a change in the activity of enzymes and through this seriously violates the metabolism.
When, in case of physical culture and sports, the body is subjected to intensive effects of physical exertion, this leads to the development of a small deficiency of oxygen. In this case, the amount of fats in food is slightly reduced by increasing the number of carbohydrates.
Restriction of fats are recommended for some diseases – Atherosclerosis, pancreatitis, hepatitis, gallstone disease, exacerbation of enterocolites, diabetes mellitus and obesity.
Thus, the desire to specifically create a lack of fats in food biologically absurrence and besides extremely dangerous to human health.
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