Thank you for participating in the survey result on more fat.
70% of participants responded avocado, while 30% said the oil. This survey was intended to show that very often some valuable sources of essential nutrients are not taken into account only because they are not known. In fact, with the fruit pulp is the fattest Dacryodes Edulis. This fruit is called "Safou" in French, "african pear" in English, is growing in sub-Saharan Africa and, if you're interested in tasting it, you can find in health food stores for African immigrants, or you can order it by mail.
is the total lipid content per 100 grams of fresh raw meat (it varies depending on the variety, ripeness and method of analysis):
- Avocado : 14.7 to 23.5 grams
- Dacryodes Edulis : from 29.4 to 55.0 grams
- Oliva : 6.9 to 30.0 grams
- Durian : 3.5 to 7.3 grams
These are the most popular fruit oil in a raw state, but actually there is another fruit that they beats all: drupa oil palm (Elaeis guineensis - see photo) which may contain pulp from 30.0 to 70.0 grams of fat. But having a very strong taste and texture very fibrous, in a raw state if they can eat only small amounts.
There are many misconceptions about fat, starting with the way they usually call them "fat." Even just to hear this word, we want to stay away, if even then we hear words like "triglycerides", "cholesterol", "saturated fat", then give us the right to their heels! This "hysteria" of mass stride with two comments that could be done: the first is historical, because throughout human history (until after World War II), and in all civilizations, not only fatty foods were avoided, but were considered the best foods, the most valuable and most appreciated, the second observation is instinctive, because there is little to do, the instinct for food more often draws us towards the foods that contain more fat.
And here stand the guilt, because we know that in traditional food, if we abandon ourselves to the call of fatty foods we pay with our health and with our healthy weight. Why this paradox? Because the instinct draws us toward foods that are bad for us?
The hypothesis that I propose is that the instinct for food to be "misled" the type of food that is offered him, not so much from the food itself, as the treatment to which he was subjected.
To be sure there is only one way: to delete all the work, all the transformations with which man is able to denature their food and see if the instinct is put to work in the most optimal way.
The fruits of which I speak in this article, for example, can be considered in all respects fatty foods (they are called oleaginous fruit): try to eat natural, that is how nature gives them to us, without sauce, without making salads, and without crushing them without cooking, taking care to choose fruits harvested at advanced maturity, ie when their fat content is higher and taste even better.
Only in this way not only we can get rid of that guilt that assails us when there is the desire for fatty foods, but we will also have the comforting security of supply the body what it needs most. Even science has now stressed the importance of lipids in our diet: our brains, our nerve, and the membrane of all our cells and intracellular organelles are composed primarily of lipids. Not to mention the fact that they also play many other roles as irreplaceable in our body: neurotransmitters, hormones, bile acids, etc. ...
When we think of the fat category come to mind just greasy and oily substances, known as fatty acids, and instead unprocessed natural foods also contain many other types of lipids and fat-soluble substances, as essential to the functioning of our body, plant sterols (such as beta-sitosterol), vitamins (A , D, E, K), pigments (eg chlorophyll), carotenoids (like lutein and lycopene), phospholipids (eg lecithin), glycolipids, waxes, terpenes and terpenoids, and compounds organosolforati.
Another reason not to denature the fatty foods is the question of lipase This natural enzyme content in all fatty foods is, apparently, very useful for our metabolism. The problem is that the lipase, due to its dual affinity water-fat, is completely turned off when the aqueous fraction and lipid fraction of the food are separated: this happens without fail every time the food is subjected to a any mechanical or thermal process (cooking, extraction, refining, etc. ...).
We must recognize that modern science is making strides to help dispel the myths and clichés, but it must add itself had created. We hope that the attention given recently to the omega 3 and CLA (conjugated linoleic acid), for example, at least serves to make people understand that food fats are not all alike, and indeed there are differences abysmal.
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