Is fatty food so harmful?
From the biological point of view, fatty food is the maximum reserves, so to speak, energy in a concentrated form. For hundreds of years, mankind has considered fatty food a synonym for quality food, because it is it that best compensated for serious energy costs in conditions of limited food resources. Fewer fatty foods are required to fill and get energy.
In terms of pleasure, fatty foods are also a priority. Due to the fact that substances that act on taste buds dissolve in fat, and also due to the fact that, being dissolved in fat, they linger longer on the taste buds, we perceive fatty foods as more tasty. However, in conditions when any food products, including fatty ones, appeared in excess, a person's addiction to fatty played a cruel joke on him. Consuming too much fat can cause serious health damage.
First of all, the gastrointestinal tract suffers, the place where the food goes directly. The organ responsible for the processing of fats in the body is the gallbladder. Cholecystitis, cholelithiasis, liver steatosis, diabetes mellitus, obesity with all its attendant problems, vascular atherosclerosis, coronary heart disease - this is an incomplete list of problems that arise from the abuse of fatty foods.
Excess fat can seriously affect the balance of sex hormones, both male and female, with dire consequences. It has been reliably established that men who prefer fatty foods significantly increase the risk of prostate cancer, and the quality of sperm seriously deteriorates: the sperm of such men are 38% less viable, and those who survived are 43% slower. Women have no less problems. Obesity, an inevitable companion of love for fatty foods, increases the risk of developing tumors of the female reproductive system tenfold.
Does this mean that fat should be completely eliminated from the diet? No, since it is necessary for the normal functioning of the body: the same hormonal system, the nervous system, especially the brain. But in order for fatty food to be beneficial, firstly, it must be much less than the average resident of a modern city is used to consuming, and secondly, the quality of fat must be different. Preference should be given to natural vegetable oils containing unsaturated fatty acids (flaxseed, olive, mustard oil), and from animal fats to fish oil, but not just, but to the fat of fish from the northern seas (mackerel, herring, sardine).
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