Misconceptions often arise when it comes to health attributes of certain fats. Finally, we made foods such as butter and eggs, food for much of human history has been a staple in the diet, and suddenly decided that causes heart attacks. In our attempt to make a healthy diet, we often hear so-called experts are wrong about how to analyze the test data, and soon this information is taken as fact.
Butter certainly has a history as one of those foods. It was a moment that was pure natural butter in the diet of many companies. Then it was decided that the saturated in butter caused high cholesterol fat, and the jump was noted that butter produced heart attacks, although there was a lot of this hypothesis. It was only after we started substitutes made butter, margarine which resulted, did not really start having problems. This is certainly the case of processed foods, as we now know that these foods containing trans fatty toxic the real cause of our prevalence of heart disease.
So where does all this misinformation he come from? Much of the confusion comes from exactly what the LDL cholesterol is, and what is their impact on our health. He always thought that high levels of LDL brings on heart disease and bad cholesterol that tends to be raised by saturated fats. We now know that there are two types of LDL cholesterol and higher LDL cholesterol small dense LDL very different light. And now we find that this second cholesterol, lighter is not bad at all.
But the foods that cause dense LDL particles have been an increase in the consumption of sugar and refined carbohydrates. Foods like bread, soft drinks and bread and other highly processed foods are identified as the real culprits. You are all almost certain to be trans fat eating if you eat processed foods. You may think that when the label says trans fats minimal or no, should be safe. But manufacturers to move away from that identity in portion sizes as small as the trans fat levels are below authorized limits, and therefore does not have to appear on the label of ingredients.
We can therefore conclude that butter is definitely not a food to avoid. Most chefs use it as a staple because of its culinary appeal, and if it is made from high quality sources is truly nourishing. It is rich in vitamins A, E and K2, plus it is rich in minerals such as selenium, chromium, manganese, zinc, copper, and a highly absorbable form of iodine. But the source of butter speak volumes about their health, it really is. The best quality butter is from cows that graze in pastures. Stay away from butter spreads, and of course to replace him as margarine is strictly prohibited.
Butter certainly has a history as one of those foods. It was a moment that was pure natural butter in the diet of many companies. Then it was decided that the saturated in butter caused high cholesterol fat, and the jump was noted that butter produced heart attacks, although there was a lot of this hypothesis. It was only after we started substitutes made butter, margarine which resulted, did not really start having problems. This is certainly the case of processed foods, as we now know that these foods containing trans fatty toxic the real cause of our prevalence of heart disease.
So where does all this misinformation he come from? Much of the confusion comes from exactly what the LDL cholesterol is, and what is their impact on our health. He always thought that high levels of LDL brings on heart disease and bad cholesterol that tends to be raised by saturated fats. We now know that there are two types of LDL cholesterol and higher LDL cholesterol small dense LDL very different light. And now we find that this second cholesterol, lighter is not bad at all.
But the foods that cause dense LDL particles have been an increase in the consumption of sugar and refined carbohydrates. Foods like bread, soft drinks and bread and other highly processed foods are identified as the real culprits. You are all almost certain to be trans fat eating if you eat processed foods. You may think that when the label says trans fats minimal or no, should be safe. But manufacturers to move away from that identity in portion sizes as small as the trans fat levels are below authorized limits, and therefore does not have to appear on the label of ingredients.
We can therefore conclude that butter is definitely not a food to avoid. Most chefs use it as a staple because of its culinary appeal, and if it is made from high quality sources is truly nourishing. It is rich in vitamins A, E and K2, plus it is rich in minerals such as selenium, chromium, manganese, zinc, copper, and a highly absorbable form of iodine. But the source of butter speak volumes about their health, it really is. The best quality butter is from cows that graze in pastures. Stay away from butter spreads, and of course to replace him as margarine is strictly prohibited.
No comments:
Post a Comment