The word “fat” sounds scary for those who consider their weight. And though now many people know that fats are important in the human diet, it is important that it was healthy fats. But that low-fat foods are not only useful but can be dangerous, not known to many.
The first were scientists from Harvard who raised this issue. Their research showed that people who consume low-fat products are at risk of Parkinson’s disease. The risk rises by 34%.
Why is this happening?
1. Dairy products reduce the protective properties of chemical compounds in the human body, thereby weakening the immune system. However, the fat in their composition prevents this dangerous process. Low-fat foods do not have this protective property, so the people who use them more susceptible to various diseases.
2. In the production of low-fat products formed oxidized oxygen. It is deposited on the walls of blood vessels in the form of plaques and leads to heart disease.
Besides, low-fat foods are not very tasty, and to make them edible, manufacturers improve them with various preservatives, chemical additives, or simple sugars. As a consequence, those who often eat fat-free foods, contrary to their expectations, gain weight. And, unfortunately, have more different pathologies for health.
Another con of this kind of product is that it doesdoes not occur naturally and can not be considered natural.
Be healthy!