When we cook fried meals or with processed oils we are getting lost the possibility of extracting profit of an element that supposes many benefits for our organism. It is a question of the fats in his original state, hangovers, since once processed or warmed the raw fats lose numerous benefits.
On having cooked the fats of the food, we change his structure and turn them unstable, which does that they reduce his properties significantly. When they warm up, the grasdas contain big sodium quantities and lose many of his components.
On the contrary, the raw fats contain lipasa, an enzyme that allows a better digestion, transport and prosecution of the lípidos of the food that we consume, and also, the lipasa helps to reduce the bad cholesterol (LDL). Nevertheless, the enzyme gets lost on having warmed the fats.
(I resided …)
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