In Book XXI CENTURY NUTRITION is a summary of recent studies on vegetable fats and its benefit to the body. Of these fabulous features a molecule called gamma linoleic acid which promotes fat mobilization (active brown adipose tissue, a site where fats are used) therefore is a FAT to “burn” FAT.

This substance is found in safflower, sunflower, corn, almonds, canola, peanuts, pistachios, and walnuts. So why are not all thin if most of us used vegetable oil for cooking and most of us love the pistachios, walnuts, etc.

The warming of gamma linoleic acid causes a loss of property “reductive” and turns it into an item “fattening.” Ideally we should eat raw oilseeds and  keep vegetable oil in the refrigerator to use as dressing cool and not to cook.

Eating oil constantly subjected to heat, produces severe injury to the body, and some researchers argue that this habit as well as causing obesity, increases the frequency of large bowel cancer in mammary glands and prostate, and also favors the development of atherosclerosis (hardening of the arteries).

If you want to fry a food, it is preferable to use mono-unsaturated vegetable oils (eg canola or olive oil). Communities around the Mediterranean Sea are used to cook their food with olive oil, and has been shown that this practice helps reduce the frequency of heart attacks or cancer of the heart in different regions of the body.

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