Healthy fats

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Monounsaturated fats and the polinesatuarate (HDL – High-density lipoproteins-called “good cholesterol”) are the best options. They decrease the risk of heart disease by reducing the overall cholesterol and low density lipoprotein (LDL – Low-density lipoproteins, also called “bad cholesterol”). Cholesterol produced by the body to create cells, is the main substance of fat deposits that develop in the arteries. They can interfere with blood flow through blood vessels, increasing the risk of heart disease and cerebrovascular accidents.
Omega-3 fatty acids, a form of polyunsaturated fats are highly beneficial for the heart. They diminish the risk of coronary heart disease, protect against arrhythmia and hypotension regulates.

Characteristics that distinguish “good” fats together, and the best sources for each type

Monounsaturated fats remain liquid at room temperature but can solidify in the refrigerator. Foods rich in monounsaturated fats include olives, walnuts, canola oil, nuts and avocados.

Polyunsaturated fats are usually liquid at room temperature so as well in the refrigerator. Foods high in polyunsaturated fats are vegetable oils such as corn, sunflower, soybean and cotton seeds.

Omega-3 fatty acids are polyunsaturated fats that are found mainly in meat, fish and seafood. The best sources are cold water marine fish such as salmon, mackerel and herring. Flaxseed, flax oil and walnuts also contain omega-3 and small amounts of soy and canola oil.



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