Lipids, called fats in ordinary language, constitute one of the three groups of key nutriments, with proteins and carbohydrates. Lipids are the most energy nutriments; they are brought by the food or made by the liver from the excess of carbohydrates. The main function of lipids is to bring a sufficient quantity of energy in the functioning of the body. But they also have a role in the transport of certain proteins or certain hormones in the blood. A well-balanced food has to contain a relatively important part of lipids. The fat is lubricating and we need it when the weather is dry, the wind is drying. Good oils eliminate toxins and give minerals and vitamins.


Lipids divide into two main categories: the saturated fatty acids (called bad-fats) and the unsaturated fatty acids (called good fats)


The saturated fatty acids, increase the rate of bad cholesterol, what can pull deposits of cholesterol in arteries, with a risk of cardiovascular disorders. They are mainly in dairy products, meat and yellow of egg. They are not essential fatty acids. Fatty acids "trans", are fats which the body transforms chemically into saturated fatty acids, they disturb the mechanism of assimilation of fats and are carcinogenic.


The unsaturated fatty acids, are found in seeds, walnuts and most of vegetable oils, they reduce the rate of bad cholesterol. But be careful: consumed in excess, they can also reduce the rate of good cholesterol, mainly when the balance omega 6 / omega 3 is broken.They are present in vegetable oils and fishes' fats. It is advised to consume the equivalent of 3 table spoons of unsaturated fatty acids per day, while reducing saturated fatty acids (animal fats). Thin people or people with dry skin can consume up to six table spoons of good oils per day during the meals for a good assimilation.


The cholesterol is a greasy essential substance needed to the smooth running of our body which plays an important role in the construction of cellular walls. It is also the raw material used for the production of certain hormones and some biliary acids (acids stored in the gall-bladder) which allow the absorption of fats or lipids.


The metabolism of the cholesterol, it means all the chemical transformations connected to its assimilation by the body, is closely linked to the one of the lipids. In our body, cholesterol is synthesized in the liver from food fats rich in saturated fatty acids. For the main part, our body produces, in a well-balanced way the cholesterol which we need. Nevertheless, this balance can be disrupted and the body generates an excess of cholesterol, especially when we consume too much saturated fats.

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