The perfect source rare in the normal buffet server and hot plate diet and the most valuable omega-

All natural fats and oils - a mixture of saturated, mono-and polyunsaturated fats. In any "good" fat contains a small amount of harmful fats in any "harmful" - useful. Because dietary fats are classified according to the predominance of the type of fatty acids (FA) in their stock.
To help you understand these subtleties, we will conduct a chemical analysis of the most common fat (100 g). Hopefully this information will help you efficiently - with a maximum benefit without unnecessary restrictions and limitations - deliberately plan "fat" component of your diet and do not become a "victim of advertising" some unscrupulous manufacturers. Saturated fat Unsaturated fat Monounsaturated Polyunsaturated Omega 9 Omega-3 Omega-6 butter and milk fats Olive oil Fish and Fish Oil Sunflower Oil Meat, fat, animal fat Peanut Butter Flaxseed Oil Corn Oil Palm Oil Rapeseed Oil Avocado Nuts and seeds Coconut oil Olive oil walnut oil Cotton Cocoa Butter Poultry buffet server and hot plate wheat germ oil Soybean oil Vegetable oils vegetable oils Pros:
Contains many essential polyunsaturated (omega-3, omega-6) fatty acids. Rich in phosphatides (lecithin, which regulates cholesterol), sterols (inhibit the absorption buffet server and hot plate of cholesterol from the gut) and vitamin E (tocopherol). Cons:
When choosing a cooking oil a very important role not only where, but also how oil was obtained - it largely determines the useful properties of the product. Vegetable oils are two ways - it's spinning buffet server and hot plate and extraction. The resulting oil usually goes further purification. Spin
In cold pressed oils stored most useful components contained in the raw material (seeds, nuts). External signs of cold pressed oils can serve as the presence of muddy sediment (especially at low temperature). It should not be used for frying: it foams and burns. This oil is not stored for a long time and is expensive.
Two-stage process - first with minced raw oil is extracted using special solvents. Then the solvent is removed from it, banishing through buffet server and hot plate distiller. In oils derived extractive processes, partially lost beneficial ingredients - vitamin buffet server and hot plate E, plant sterols (help eliminate cholesterol), etc. They have higher levels of free fatty acids, this affects the taste and adds a peculiar smell and reduces shelf life. Methods for cleaning up oil
Crude oil - the product, the creation of which man took the smallest part. This oil is subjected to only filter to remove impurities. All biologically valuable components stored in full. These oils are also distinguished by a high taste.
Crude oil - partly cleared: sedimentation, filtration, hydration (treatment with hot water) and neutralization. During the hydration of the mineral components removed and those remaining have oil turbidity, or even fall as sediment - it is not necessary to be afraid of, but rather the opposite.
Refined oil - it is subjected to complex processing: sedimentation, filtration and centrifugation, hydration, neutralize or alkaline cleaning, adsorption refining - oil treated adsorbents absorbing dyes and it lights up. Refined oil can go one more degree of purification: deodorization and / or freezing. Olive (omega-9) oil
American scientists buffet server and hot plate have discovered that olive oil can serve as anti-inflammatory agent. One of its useful components - oleokantal - works better than pills if consumed four tablespoons buffet server and hot plate of olive oil a day. Total fat content - 98% Saturated Fat - 16 g Monounsaturated buffet server and hot plate - 11 g, of which omega 6 - 10 g of omega-3 - 1g Cholesterol - No Energy - 882 kcal Flax (Omega-3) oil
The perfect source rare in the normal buffet server and hot plate diet and the most valuable omega-3 fats. Used as a dietary buffet server and hot plate supplement, 1 tablespoon a day. Total fat content - 98% Saturated Fat - 10 g Monounsaturated - 21 g Polyunsaturated - 69 g including omega 6 - 16 g Omega-3 - 53 g Cholesterol - No Energy - 882 kcal oil (omega-6) oil
Most traditional vegetable oil in Ukraine. Contains a lot of polyunsaturated buffet server and hot plate LCD, but too little omega-3 fats. This is its main drawback. Total fat content - 98% Saturated Fat - 12 g Monounsaturated - 19 g 69 g Polyunsaturated including: omega 6 - 68 g of omega-3 - 1g Cholesterol - No Energy - 882 kcal Animal fats: Butter
Real butter contains at least 80% milk fat. Total fat content - 82,5% Saturated fats - Monounsaturated 56 g - 29 g Polyunsaturated - 3 grams Cholesterol - 200 mg Energy - 781 kcal Pros butter:
Best of all animal fats (second only to butter). Total fat content - 82% Saturated Fat - 42 g Monounsaturated - 44 g Polyunsaturated buffet server and hot plate - 10g Cholesterol - 100 mg Energy - 738 kcal Pros:
Disgusting and