One of important keys to health and longevity is a balance of fatty acids in an organism. An omega acid — "useful fats" which can't be excluded even from a dietary food allowance.
Instruction
1. The numerous commercials telling about how dexterously any given means finishes with fat and promotes weight loss, strongly introduced a thought of extreme harm of fats in consciousness of the modern person. Emphasis on acquisition of fat-free products, various "burners" who are widely promoted to the use only confirm a thought that fat is the first enemy of health with whom it is necessary to struggle ruthlessly.
2. However modern nutritionists don't welcome such approach and warn that fats are not only harmful, but also extremely useful, and even – vital for maintenance of health, longevity and good shape. Fatty acids are intended for creation of a protective cover around organism cages, and the structure of these covers depends on type of the fats eaten by the person.
3. Fats are subdivided into saturated, monounsaturated and polyunsaturated. Two major groups of polyunsaturated fatty acids, the Omega-3 and the Omega-6, are irreplaceable for a human body since they aren't synthesized in it, and the only source of these fats – food eaten by the person. The Omega acids is the most preferable source a saltwater fish - in it "useful fats" contain in the form, most convenient for assimilation. It is important to remember that the greatest number irreplaceable the Omega acids contains in the fatty fish coming from the cold seas.
4. The most plentiful source the Omega-3 is a salmon. But upon purchase of this noble fish it is necessary to pay attention that her origin has to be sea. Grown up on specialized farms and raised by artificial sterns, the salmon will be useless as a source of fatty acids.
5. The halibut, a trout, a tuna, fishes from family of salmon – take not less place of honor on the content of fatty acids after a salmon. The use of only 100 g in day of this fish the Omega-3 allows to receive standard daily rate.
6. Among tinned fish the Omega acids differs in the largest content a sardine, a sprat, a sardinella.
7. From the budgetary options it is necessary to give preference to a herring, but not salty or fresh-salted, but freshly frozen. The excess of salt reduces advantage of this fish for human health.
8. Receipt in an organism with food an omega acids needs to pay due attention: the deficiency of "useful fats" leads to problems with formation of important hormones and to damage of cellular covers. Besides, fatty acids warn a number of diseases: cardiovascular, diseases of joints, cholesterol level imbalance, etc.