Flaxseed Oil for Weight Loss
Flaxseed oil is now experiencing the peak of his fame.All Western newspapers are filled with tips on how to help the "Russian oil" to buy a second youth.
Even in Soviet times, when this oil was the day the fire could not be found (even "Linetol" was a terrible deficit) linseed oil enjoyed wide popularity.They were treated with chronic trophic ulcers, festering wounds and burns, treated injured animals.Muscovites gardeners specially came to harvest flax to get their earned liter of oil for the winter to do the treatment of atherosclerosis.
But in the nineties of the linseed oil was not heard.supermarket shelves have been made to any exotic oils: olive, corn, canola, even coconut.For our primordial, healing - in short supply.Only now there were publications on the subject and in the big cities, you can even buy a medicinal linseed oil Saker (name of the man who has finally launched the production of linseed oil cold pressed to flow) in other supermarkets.
wide range of healing properties of flaxseed o
«Russian oil" belongs to the future, said the famous Canadian nutritionist Robert Kundi.Only Russian still do not understand what a treasure they possess.
Flax sown, it is plain, was introduced into the culture in Egypt, on the territory of Georgia (Colchis) and in some other countries for several millennia BC.In Colchis was common very beautiful legend - about the marvelous flowers of flax.
... The young maiden with long and fluffy as a cloud, hair and sky blue eyes in love with a beautiful young man.And he passionately in love with her.But it is cruel father sent to distant lands in search of fame and fortune.He left, but promised to return the maiden and marry her.She waited a long time it appeared on the porch and tears lila.And the marvelous blue of her eyes dimmed, and where it dripped tears, rose and flowered linen sky-blue flowers in the color of her eyes.Many years later the boy returned, which has already become a profound old man, and appeared in front of her.Scared virgin, that he would see her faded with tears and long eyes expectations and buried her face in a bunch of blue flax flowers.But when cocked her head and looked at her lover, he saw that nothing could make time with her marvelous sky-blue eyes - they were still the same.Flax Flowers returned it to its former beauty ...
In Russia flax (one of the types of flax seed) has been known since ancient times: during the excavations of the pile settlement in a river Moldole (in Vologda region) found the flax seeds that could germinate,and found part of the spinning wheel and linen prints on ceramics.A settlement dates from the beginning of the second millennium BC!
In X-XIII centuries in Russia flax sown everywhere, and Novgorod and Pskov became the centers of both production and trade;to the beginning of the XIX century flax - one of the most important crops in almost all provinces Nonchernozem strip of the European part of Russia.
And now the culture of flax has not lost its value.In Russia, Poland, France, Romania, the Czech Republic, Bulgaria, Germany, Argentina and elsewhere in the world, linen, culture occupies a significant acreage.
These different fats
We all have long been accustomed, that the press every now and then flashed: "if you want to be healthy, eliminate fats from food."That is frying fat American chicken legs, roast pork on shkvarochkah potatoes, just a sandwich spread with butter - not recommended.It has long been firmly established in our minds.Women who sit on diets, carefully consider the label, so that, God forbid, there was no canned animal fat, butter buy with minimal fat.
Recently, there were publications about good and bad fats - and it's all completely confused.So what is?Pure butter?Or Margarine?And maybe, just oil, but it is said that cooking oil is both useful and very harmful!Well, let's understand, what are the fats, and which ones are most useful and least dangerous.
Fats are of three types.
It is mainly animal fats (lard - fat, mutton or beef, poultry fat) butter, hydrated fats (ie fats, specially treated - margarine).
This vegetable fats which differ only in the structure of molecules.
saturated fats - the most common and the most dangerous!
Mark can only be one thing: their structure is quite cumbersome, fat molecule - a giant structure with multiple connections.Because of their bulkiness and the complexity of this molecule requires more cleavage lipase, and if the enzyme is produced in the body is insufficient, the fat is deposited in a large amount.But not every body is able to correctly produce lipase also usually develop with age, the enzyme is further reduced, and few people can boast of balanced splitting reactions.
Probably every woman can complete with envy to remember a friend or acquaintance who has never count calories, and was slim and poluvozdushna.
But it is - a gift from God when the harmony and health is given just like that, without a problem.The rest have to work.And therefore it is necessary to know how to eat right, to all those bulky molecules do not lay in the fat depot or not provoked cholesterol deposits.
This saturated fat is blamed for all the troubles - they are the ones carcinogens, that is precisely the impetus that pushes the body to all kinds of diseases - from colds to cancer.
Saturated fats in its natural form is not as dangerous as the last heat treatment.For example, the fat in a pure form, as we know, the favorite product of the Ukrainians, and in the history it is unlikely to undermine their health.Even 200-300 years ago this nation was reputed to be the most healthy and cheerful - thanks to fat women Ukrainian women were, of course, far from the current standard of female beauty figure, but a pleasant roundness pleasing to the eye of many khans and sultans, and young Khokhlushka were the best target for the harem atraids on the long-suffering land.
Still shkvarochki and fatty borscht harmed their health, we must admit that the Russians at the same time, having in his power enough to lean food (remember soup yes porridge - our food) were more healthy and hardy.Again, this evidence has come down from the annals of the Ottoman Empire, where the janissaries, who went for a rich booty in the neighboring countries, traffickers punished "prefer slaves with blond hair and eyes as well as those more to save on long journeys and more industrious, andIt can also be fun to be at the very meager diet. "
Carcinogenicity acquire these fats during prolonged heat treatment.In this case, fats react with oxygen, i.e. oxidation occurs, and ejected into the body of free radicals.
And it's not just cardiac pathology such as coronary artery disease and heart attack, and stroke.The Americans have calculated that if they replace a mere 2% of the calories supplied us hydrogenated fats into useful polyunsaturated fats, the risk of heart disease will be reduced by 53% (!), Ie the elimination of the "pinch" of fat from the diet reduces the risk of heart disease by more than half.
have traszhirov there are other sins.Here is one of them: the fair sex, does not shrink from such fats, breast cancer occurs most often in the 40%.But that's not all.
there scientific evidence showing that these fats are allegedly guilty of the following problems:diabetalekarstv
We are unable to know which dose contains trans fats in foods.Nowhere in the world manufacturers are not written on the packaging that the product contains TIZHK.Fat phantom can be calculated only when it was added to the term "hydrogenated" or "hydrogenated".In civilized countries, these words from time to time on the packages are found, but in Russia the situation is more complicated.On the labels of our products nature is often hidden fats: composed often indicate simply "vegetable oil."
More fortunate of all Americans who have always been "ahead of the rest" on the part of the Nutrition facts.With this fall in the United States on product packaging under the Nutrition facts labels will indicate the dose of harmful fats in each serving of the product.In addition, it will include a number of unhealthy saturated fat.
unsaturated fats: monounsaturated and polyunsaturated
There are mono and polyunsaturated fats.This
typically vegetable fats and they differ in their chemical structure: monounsaturated have no more than one bond in its structure, polyunsaturated - double chain.
There is one feature that distinguishes these fats: monounsaturated fats are less oxidized, that is, they are not so readily react with oxygen.
What does this mean?And this is a very advantageous feature for many housewives - such fats may be safely stored in any containers without fear of rancidity - this property is almost all unrefined, that is, the natural oils.when heated they release free radicals forty times less than saturated fats, and every five - - In addition, these frying oils can and cook the food without fear than polyunsaturated.That is monounsaturated fat - the most suitable fat for food storage and preparation.Olive oil, one of the representatives of these fats, has, by the way, so a wide range of positive characteristics that it is without a doubt considered to dietary products.
In addition, the researchers reported that intake of monounsaturated fats reduces the light lipoproteins (lipoproteins are bad) and does not affect the content of heavy lipoproteins.Consumption of polyunsaturated fat also reduces the content of all lipoproteins.
The secret healing properties of unsaturated vegetable oils
about the amazing effect of unsaturated oils known for a long time - even olive oil was used in the recipes of Avicenna, linseed oil healed our healers Slavs.But only in the XX century biochemistry has opened the secret healing properties of these oils.It turns out that the doctor - fatty acids.
Essential unsaturated fatty acids - these are the building blocks of fats are formed in our body.There are two such substances:
They function as a substance essential for the formation of every cell in the body, and, furthermore, contribute to the removal of toxins from the cell.
Since the body itself does not produce essential unsaturated fatty acids, we must get them from vegetables, nuts, seeds and seafood, where they naturally accumulate.Omega-3 and Omega-6 zhiznennoneobhodimaya component of our diet.
But there is a paradox - Omega-6 in any product enough, and Omega-3 are sorely lacking.
Consumption us Omega-6 is much higher than Omega-3.And the thing is that this fatty acid is very easily destroyed and peeled refined oils, where it and so are not very many, even its traces disappear after industrial processing.The best source of Omega-3 from plants - flax seeds and oil are produced by cold pressing (at a temperature no higher than 43 ° C).
Consumption of Omega-3 and Omega-6 should be in equal proportions - 1: 1, as it has traditionally been in the diet of our ancestors, when the spread of chronic diseases, according to historians, was minimal.Today, the ratio of unsaturated fatty acid intake has dramatic - 20-25: 1 in favor of Omega-6.And it was as a result of such misalignment occurs imbalance in the body, which leads to unpredictable consequences, and not because, as some nutritionists, that we accumulate the "bad" fatty acid omega-6.
But certainly at this stage any body needs Omega-3 intake.And it is in the form in which it is able to reach the body.
As already mentioned, the record for the content of Omega-3 are flaxseed oil and fish oil, omega-3 is in unsaturated fats - vegetable oils.
fatty acids Omega-3 found in plant foods (quantities in grams per 100 grams of product)
High content - oil from wheat germ 6.9, linseed oil 53,3
average content - soybean oil 6.8 Oilfrom germinated oat 1,4
which oils are useful
We must remember one very simple thing: useful only those oils that have not passed industrial processing.
But the fact is that the natural oil is stored poorly oxidized and rancid quickly.And it must be kept in the refrigerator, in a bottle of dark glass, as the sun's rays also affect its unique healing properties, and even open the cap should not be often - but this oil is absolutely healthily!Only cold-pressed oil can treat and benefit.
in Russia before the revolution, there was an abundance of all kinds of vegetable oils, which are made to churn through cold pressing, - flax, sunflower, sesame, mustard.
By the way, an interesting fact: in Russia almost did not know at the time what arteriosclerosis and other cardiovascular diseases.Although the diet was poor - potatoes with hemp oil, pea pudding with traditional linseed oil, on holidays - sunflower oil for sauerkraut and pickled mushrooms.
Yes, and the gastrointestinal tract was much stronger on this diet.It is not surprising, because the unsaturated acids are a shield against penetration into the tissues and blood of decay products that are formed in the digestive organs.To maintain a normal mucosa daily needs at least 15-20 g of linseed oil.
Oils - discord
preventive and curative effect is given only vegetable oil obtained by cold pressing at a temperature no higher than 40-45 ° C. - dark, fragrant, with more rain, so-called unrefined.
It's tasty and very healthy oil.But it has one drawback.Being biologically active, alive, it quickly becomes cloudy, gorknet, bitter, oxidized in air, the light and warmth.And the richer the oil with vitamin F, the quicker it spoils.Therefore, in Europe it is sold in hermetically sealed metal cans.After the bank opened, it should be sure to keep in the fridge and it is advisable to use the product quickly.
In Russia, the refined oil is not always bottled in dark bottles, not to mention the banks.Packaged in a transparent container, it stands on the shelves in the light and quickly loses its beneficial properties.A shelf life of unrefined vegetable oil when you buy it, unfortunately, does not go.
Basically in retail presents various refined oil.This is due to the fact that their production cheaper natural therein, in which the compact is obtained in two times less, and they do not require additional costs for storage and transport.Refined oils are made by hot working at a temperature of 160 to 200 ° C, devoid of active elements and vitamins, and therefore do not deteriorate.They may be stored in bottles of light for a long time, they do not fear sunlight.
«But the oil - a dead product, devoid of not only fatty acids, and other vital components, - wrote the famous Swiss dietitian Katherine Kuzmin.- Forces from them will not increase, on the contrary, you will oppress weakness and fatigue.And with constant use, they can seriously undermine the health. "-
Therefore, the refined oil is only recommended for frying.The food - in salads, condiments, side dishes - should go natural unrefined oil.
The effectiveness of treatment can affect the diet, especially when it comes to the gastrointestinal tract, liver and kidneys.Strain.2 tbsp.Strain.1 tbsp.