All animal products contain saturated fats that are refractory. Such food is difficult for the body to digest. The most "heavy" types of meat are lamb and duck. However, even a dietary rabbit, if fried with an extra amount of animal fat, can easily be deprived of its beneficial properties.
Fats, like proteins and carbohydrates, play an important role in the functioning of the whole organism, and any unreasonable restriction can cause irreparable harm to health. If, for the sake of weight loss, exclude fats, but introduce an excess amount of protein and carbohydrates into the diet, this will still result in fat deposits. Everything is good in moderation. It is important not to overuse foods containing refractory fats, because they harm the figure and health. But a complete rejection of them is impossible. To maintain a balance, you need to know which foods contain these very unhealthy fats.
Eating refractory fats: pros and cons
All fats are divided into three groups: saturated, unsaturated, and polyunsaturated. Saturated fats are called refractory fats. They are of animal origin. This does not mean that saturated fat is found only in meat. There are a lot of saturated fats in the yolk of eggs, they also predominate in dairy products and their derivatives. Cheese, cottage cheese, butter, cream are rich in refractory fats. However, this applies to natural products, and not their counterparts, which contain mostly vegetable fats: spread, cheese and curd products. Negligent manufacturers sometimes even add herbal ingredients to kefir and sour cream.
Standing for a healthy lifestyle, adherents of vegetarianism propose to completely abandon the above products and, of course, from meat. However, animal products contain a number of essential amino acids that cannot be obtained with any other food. Yes, the use of refractory fats is fraught with liver diseases, metabolic disorders, the development of atherosclerosis, but only when these products are abused. It is especially harmful to eat fatty foods for dinner. At night, fats are absorbed by tissues from the blood much more slowly, and if atherosclerosis of the vessels already occurs, then fats can disrupt the integrity of the membranes of erythrocytes and platelets. To a greater extent, this applies to elderly people, but others should also think about it.
What is the most "heavy" meat
To enjoy a delicious meat dish without harming your health, you need to know which meat is preferable to eat. Nutritionists say that red meats are the hardest for the body to absorb (beef, pork, lamb). They constitute the class - "heavy" meat. However, among these varieties it is possible to carry out a gradation: 1 place - lamb, 2 - beef, 3 - pork. Opinions differ somewhat regarding pork, as it is ahead of beef in terms of the amount of fat, but it has fewer connective tissues that make the meat more tender. In addition, in terms of the composition of fats, among which polyunsaturated ones are also present in pork, this meat is much more valuable than beef. Horse and venison are ideal red meats because their fat composition is incredibly close to vegetable fats. But if horse meat is simply rarely consumed by Russians, then venison can be classified as a delicacy.
Duck is considered the most harmful of poultry meat. Wild duck meat, although not very fatty, belongs to the dark varieties with indigestible fibers. Therefore, it can rightfully be categorized as "heavy". The goose is not much different. Diet varieties include chicken and turkey meat, but it is better to eat chicken legs and breasts. They are perfectly absorbed by the body, moreover, turkey never causes allergies. Only the wings and breast of the turkey are white meats, and the rest are red. Of the white meats, the rabbit is the most easily digestible and hypoallergenic. It has the most protein and the least saturated fat. But it is not enough to know which types of meat are less "heavy", it is also important to cook them correctly. It is best not to fry, but to bake in the oven or boil. Then the disadvantages of refractory fats turn into advantages.
