Fats, like proteins and carbohydrates play an important role in the life of the whole organism, and any unreasonable restriction can cause irreparable harm to health. If, for the sake of weight loss, fat is excluded, but an excess amount of protein and carbohydrates is introduced into the diet, it will still turn into fatty deposits. Everything is good in moderation. It is important not to abuse products containing refractory fats, because it is they that harm the figure and health. But a complete rejection of them is impossible. To maintain balance, you need to know which foods contain the most harmful fats.

Consuming refractory fats: pros and cons

All fats are divided into three groups: saturated, unsaturated and polyunsaturated. Refractory are called saturated fats. They are of animal origin. It does not mean at all that saturated fats are found only in meat. There are many saturated fats in the yolk of eggs; they also prevail in dairy products and derivatives thereof. Cheese, cottage cheese, butter, cream are rich in refractory fats. However, this applies to natural products, and not their analogues, in which vegetable fats are mostly present: spread, cheese and cottage cheese products. Negligent manufacturers sometimes add herbal ingredients even to kefir and sour cream. For a healthy life-style, supporters of vegetarianism suggest completely abandoning the above products and, of course, meat products. However, animal products contain a number of essential amino acids that cannot be obtained with any other food. Yes, the use of refractory fats is fraught with liver diseases, metabolic disorders, the development of atherosclerosis, but only when these products are abused. It is especially harmful to eat fatty foods for dinner. At night, fats are absorbed by tissues from the blood much more slowly, and if atherosclerosis of blood vessels already occurs, then fats can disrupt the integrity of the membranes of red blood cells and platelets. This mostly applies to older people, but others should think about it.

Which meat is the most "heavy"

In order to enjoy a delicious meat dish and not harm your health, you need to know which meat is preferable to eat. Nutritionists argue that red meats are hardest absorbed by the body (beef, pork, lamb). They make up the class - “heavy” meat. However, among these varieties one can also carry out the gradation: 1 place - lamb, 2 - beef, 3 - pork. With regard to pork, opinions differ somewhat, because in terms of the amount of fat it is ahead of beef, but it has fewer connective tissues that make meat more tender. In addition, the composition of fats, among which polyunsaturated are present in pork, is much more valuable than beef. The ideal of red meats can be classified as horse meat and venison, because the composition of their fats is incredibly close to vegetable fats. But if horse meat is simply rarely consumed by Russians, then venison can be attributed to delicacies. Of poultry meat, duck is considered the most harmful. Wild duck meat, although not very oily, belongs to the dark varieties with indigestible fibers. Therefore, it can rightfully be attributed to the category of “difficult”. The goose is not very different. Dietary varieties include chicken and turkey meat, but it is better to eat chicken legs and breasts. They are perfectly absorbed by the body, and the turkey also never causes allergies. Only turkey wings and breasts are white meats and the rest are red. Of the white meats, the most easily digestible and hypoallergenic is the rabbit. It has the most protein and the least saturated fat. But it’s not enough to know which types of meat are less “heavy”, it is still important to cook them correctly. It is best not to fry, but bake in the oven or boil. Then the shortcomings of refractory fats turn into virtues.