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Fit with fat and edible oils


Fat gives taste. Fresh bread with butter is just as delicious as vegetables pickled in olive oil as antipasti, marbled roast, red fruit jelly with whipped cream or fat-baked carnival doughnuts. Fat not only unfolds its own flavour but also the fullness of the flavours of bread, vegetables, fruit, meat and pastries. The fat-soluble vitamins A, D, E and K, which are contained in these foods also need butter, cream, edible oils or lard to release their effect in the body.

Simultaneous fat intake prolongs the “good mood phases” which occur after the consume of carbohydrates with the create of the well-being hormone serotonin. That’s why people in the Middle Ages already liked holidays and holidays because of the dripping roast with the potatoes or the fat-baked yeast particles.

But fat supplies with 9 kcal per gram twice as many calories as carbohydrates or protein. When this energy is on the hips, it quickly goes the good mood. This is often a problem for us who need more energy in the head than in the muscles for our activities. It calls moderate and (health)conscious handling of fats in the diet for to be and remain fit with fat.

Confusion games

The manifold and sometimes contradictory health information about fats with their saturated and unsaturated, long-, short- and medium-chain fatty acids or cholesterol is a source of uncertainty.
The butter and yellow of the egg is still being pilloried because of the cholesterol it contains. Since 1999, however, there has been continuous research that shows that neither eggs nor butter increase the blood cholesterol level.

To protect against cardiovascular diseases, it recommends mono- or polyunsaturated fatty acids from fish and vegetable oils. In the meantime, studies have shown that this heart protection factor is not present, or at least not if they suspected it.

Kitchen technical clarification

To find an orientation in the jungle of these messages when selecting the “right” fats, a return to traditional uses helps.

Butter is a good spread fat. Because of the high proportion of digestible medium-chain fatty acids, butter, cream and cream fraiche are suitable for people who have digestive problems because of fat consumption. Otherwise, plant margarine is an equivalent substitute.

You should not use butter or margarine for frying or deep-frying, as both have a water content of 18%, which makes the fat spray in the pan or deep fryer. Roast, cutlet, turkey schnitzel or French fries and doughnuts are best served in coconut or olive oil or lard.

Vegetable oils with essential, i.e. vital, polyunsaturated fatty acids are sensitive to heat and are therefore suitable for delicious salad dressings or for sweating vegetables or flour for vegetable sauces at medium temperatures.

The highest-quality vegetable oils in terms of quality and taste come from the first cold pressing of the respective oil fruit. Whether I use olive oil, rapeseed oil, thistle oil, linseed oil, wheat is a matter of taste.

Most taste buds defend themselves against pure fish oils with a high content of omega-3 fatty acids. However, they taste delicious in herring, mackerel, sprat or eel. The need can also be well met with only an occasional fish consumption and requires none additional fish oil capsules.

Well mixed - won 

This mixture of fats and oils, integrated into a varied diet, is a good guarantee for enjoyment while eating. It promotes a well-being and thus offers positive support for health, performance and joie de vivre.

Author: Brigitte Neumann

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