Have you always been told to flee the fat? What if you were told that your brain needs it and loves it? A famous doctor sets the record straight …
For years, fat has been the big wolf of our plates and our health. He was falsely accused of all the evils: weight gain, cholesterol, Sunday fries. And yet … surprise! After Doctor Michel Cymesfat is Essential to our organization.
On the Instagram account @drgood_officielthe French favorite doctor dismantled the clichés. He explains right away: “Materials are essential to the body. Already, they are a Precious source of energybut their role does not stop there. Some are also essential to Good functioning of our brain Who, you may not have known, is made up of 50% fat. »
Choose your fat sources
Be careful, no question of rushing down in the fries tray. Michel Cymes insists: “It’s a question of quantity and above all quality. » In other words, it is necessary Sort between good and bad fats.
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THE saturated fat (like the fatty meatthe butteror industrial products) are at seriously limit. They are not completely prohibited, but they are consume in moderation. On the other hand, the unsaturated fats are really Our allies.
Long live oils and fatty fish
“You can find them in seeds, oilseeds, fatty fishbut also Vegetable oils like those of rapeseed, linen or nuts. »» So do not hesitate to sprinkle your preparations nut or from seeds.
To vary, the doctor also advises to opt for Mixtures of vegetable oils To take advantage of all Complementary benefits. They are rich in Omega 3 and Omega 6two stars nutrients that support the cardiovascular system.
A question of quality
Michel Cymes finishes: “With all this, I hope you will no longer see the fats with such a bad eye. You will understand, they are there to do us good, provided you choose them well and not to abuse them too much. »
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Morality: Gras is not the enemybut it deserves a little discernment. And if it is Michel Cymes who says it, we rush on the fatty fishand not on mayonnaise!
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Cuisine editor
After more than ten years in the food industry as a publishing manager, I continue to share what I like most through writing: cooking! Fascinated …
