Nutrients are molecules that are found in the composition of foods and have various functions in the body. In order to protect and maintain health, they should be taken in adequate and balanced amounts in various amounts, starting from the moment of conception and at every stage of life. Nutrients are taken into the body through food. Food is digested and broken down into nutritional elements after eating and drinking. It is then transferred to the blood and carried to all tissues of the body to perform its functions. As a result of the research, it has been determined that the human body needs more than 40 nutrients for normal growth, development and healthy living. Depending on the type of food, the type, quantity and quality of the nutrients it contains vary. There is no single nutrient that contains all the nutrients at a level that meets the body's needs.
The nutrients required for the body to function are;
There are six main nutrients: carbohydrates, fats, proteins, vitamins, minerals and water. They are grouped together.
Nutrient elements perform different and similar functions in body functioning. They are directly or indirectly related to each other in terms of duty. Nutrient elements not only help each other to be used, but also complement each other in some tasks and work like an organized institution with a division of labor. In order for this structure to function regularly and balancedly, all nutrients must be taken into the body continuously and in sufficient amounts to meet the needs.
Few messages regarding public health are as strong and permanent as this one: fat is bad. Over the last 40 years, fats have become public enemy number one, feared to cause disease and even death. As a nation, almost the entire world has fully embraced this message. For years, billions of dollars have been spent on low-fat cookies, fake-fat chips, pills that prevent the absorption of fat in the digestive tract, and all fat restrictors. However, in return for these efforts, we are not healthier, in fact, we are in a worse situation as a world in terms of obesity. Studies have shown that two-thirds of Americans in the United States are overweight, 30 percent of adults are overweight enough to be classified as obese, diabetes rates are increasing, and the war on fat (which is the beginning of this war in the first place) It shows that the rates of heart diseases and cancer (the two main reasons for fat loss) have increased in this regard.
WHICH OILS ARE GOOD FOR US?
It is critical that not all fats are the same. If we keep in mind one fact, and to be frank, not all fats are bad. The truth is that some fats are good for us. And it is important that we include these fats in our diet. In fact, consuming more good fats and staying away from bad fats comes second in the list of healthy eating strategies, after weight control.
Consuming the right type of fat is a critical issue, because fat is most often blamed for causing heart disease. Heart diseases are expected to be the number one killer in most developed countries, in our country, and soon the leading cause of death all over the world. For example, in the United States, one million people have a heart attack every year, and heart attacks and strokes account for approximately one-third of total deaths. The cost of heart disease and stroke, not to mention losses from lost productivity, amounts to two hundred and forty billion dollars. Is diet, and especially saturated fats, the sole cause of heart disease? Of course, smoking is the single leading cause; Excess weight and inactivity also contribute to deaths and disabilities, but controlling the type of fat we eat is one of the most important ways to prevent heart disease.
FAT IN NUTRITION AND FAT IN THE BODY
You may be thinking like this. "Wait a minute! Won't eating more fat make me fat? I know it's definitely bad for my heart." But on the other hand, if you add extra fat without restriction, this will happen. Remember, the goal here is not to add more fat to our diet, but to increase good fats (monounsaturated fats - such as olive oil and hazelnut oil) while restricting bad fats (saturated fats and trans fats) and stabilizing or reducing the amount of daily energy we consume. If you do this, you won't gain weight. If you are currently on a low-fat diet, consider replacing some carbohydrates with unsaturated fat, especially if your HDL(I) cholesterol is low and your triglycerides are high. His explanation seems correct at first glance, but the damage caused by the type of oil consumed should never be forgotten. In short, fat in your diet (unless it is excessive) does not necessarily make you fat. If you generally consume more calories than you burn, you will gain weight, regardless of whether your energy comes mostly from fat, carbohydrates, or protein. As a result, if you keep your energy intake constant, reduce your saturated fat or carbohydrate consumption, and consume all the nutrients you need daily (vitamins, minerals, water, fiber, antioxidants, probiotics, prebiotics) as much as you need, you will not gain weight. The type of oil you choose will be decisive in preventing aging-related problems and diseases. Because aging is a major concern in developed countries because of the number of people involved and related pathologies, such as atherosclerosis, Parkinson's disease, Alzheimer's disease, vascular dementia, cognitive decline, diabetes and cancer. Epidemiological studies show that the Mediterranean diet (rich in organic olive oil) reduces the risk of cardiovascular disease. . The Mediterranean diet, rich in extra virgin olive oil, improves major risk factors for cardiovascular disease such as lipoprotein profile, blood pressure, glucose metabolism and antithrombotic profile. Endothelial function, inflammation and oxidative stress are also positively modulated. Some of these effects are attributed to the minor components of organic olive oil. Therefore, the definition of the Mediterranean diet should include organic olive oil. Different observational studies in humans have shown that monounsaturated fat intake may protect against age-related cognitive decline and Alzheimer's disease. Microconstituents from virgin olive oil are bioavailable in humans and have antioxidant properties and the capacity to improve endothelial function. They can also alter hemostasis, exhibiting antithrombotic properties. In countries where the population follows a typical Mediterranean diet, such as Spain, Greece and Italy, where virgin olive oil is the main source of fat, the cancer incidence rate is lower than in Northern European countries. The protective effect of virgin olive oil may be most important in the first decades of life; This is organic olive oil recommends that the dietetic benefit of its intake should begin before adolescence and be continued throughout life. More recent studies consistently support that the Mediterranean diet, rich in organic olive oil, is compatible with healthier aging and longevity. However, despite the significant advances of recent years, definitive evidence regarding the specific mechanisms and beneficial effects of the different components of extra virgin olive oil requires further research.
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