General information:
Carbohydrates, proteins and fats are the three most important macro-nutrients in human nutrition. Just as proteins and fats are essential, so is the intake of certain fatty acids vital for humans. Fats are used primarily as an energy source, but have also carry out a variety of other, very important functions. They are the key component in nerve and brain cells and are an essential part of cell membranes of all body cells and play an important role in preservation of internal organs, processing of vitamins and numerous other bodily functions.
Types of fatty acids
Fats can be divided according to their chemical composition to saturated fats, mono-unsaturated fatty acids and poly-unsaturated fatty acids. Dietary fats are composed in combination of these fatty acids. Only the unsaturated fat linoleic acid (omega-6-fatty-acid) and alpha linolenic acid (omega-3-fatty-acid) are essential and must be supplied in diet.
Mono-unsaturated and poly-unsaturated fatty acids are considered healthy, while saturated fatty acids are considered unhealthy and fattening. Western civilization in general consumes too high amount of fats, with a high proportion of saturated fatty acids, while more attention should be paid to unsaturated fats. Fats exposed to high heat (frying, baking) are hydrogenated and unhealthy and should be avoided.
Fats and Sports
Fats are important to athletes but not as widely marketed or practiced. Consuming fatty acids should be avoided before training and in the morning, as digestion of fatty acids puts much strain on your digestive system. A well balanced fatty-acid-intake is important for healthy being.
Omega-3-fatty acids, medium chain triglycerides (MCT) and Phospholipids (including lecithin) are not supplied in meals in sufficient quantity. Therefore we advise you to add these essential acids to your meals. |
