Fat quality

What needs to be paid attention to with the intake of fats is that they were not heated too much (ideal crudités quality). The heating destroys the so-called CIS structure of oils. As a result, they can no longer be optimally used for building lipid layers of the cells. The consequence often might be that the body produces the “repair substance” cholesterol to close the “leaking” spots. Fats act like seals. If a seal is brittle it will not provide protection. Fats are also very important for the brain (consists of about 60% fat).

The fat stored in the body can be oxidized (burnt) with the help of oxygen. Whether we eat saturated or unsaturated fats is important. Saturated fats can easily be distinguished from unsaturated fats. All fats which get solid in the refrigerator are saturated. The more solid they become the more saturated they are. But what are they saturated with? From the chemical point of view, fat consist of a carbon chain which is surrounded by hydrogen molecules to protect them from oxidation of the oxygen. The less saturated fats are the easier they can be oxidized by oxygen (burnt).

The body cannot produce omega-3 and 6 fatty acids on its own. Therefore, we are dependent on daily intake. Omega-6 fatty acids are rather inflammatory-promoting while omega-3 fatty acids have an anti-inflammatory effect. The body requires both in the right balance, however, to keep the immune system working.