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Posted by: kalua Feb 15 2007, 02:43 PM

Grasimi rele
(grasimi saturate)

carne de vita, grasime de vita (de la prajit)
crusta grasa de la carne rosie
vitel
grasime de miel (de la prajit)
oaie
porc, grasime de porc (de la prajit)
pastete
grasime de cocos (Palmin, de ex.)
Alune de pamant
nuca de cocos
ulei de alune de pamant
salamuri
branzeturi
unt
smantana
frisca lichida
produse din lapte gras
iaurt gras

Acizi grasi trans multiplu nesaturati
margarina
grasimi pentru friteuza
uleiuri rafinate de plante
biscuiti, fursecuri, gogosi, pateuri
grasimi pentru copt

Acizii grasi trans se transforma repede in depozite de grasime in corpul uman (mai ales la hiperinsulinism).

Grasimi bune
Aceste grasimi nu se transforma cu una, cu doua in depozite de grasimi. Ajuta la scaderea glicemiei.

ulei de masline
grasime de rata
grasime de gasca
avocado
ulei de floarea soarelui
seminte de flaorea soarelui
nuci
ulei de nuci
ulei de porumb
nuci Macadamia
nuci
nuci (alune?) de Brazilia
migdale
seminte de in
seminte de dovleac
ulei de dovleac

Acizii grasi omega-3 multiplu nesaturati de provenienta animala nu se depun (nu se transforma in depozite de grasimi) si chiar ajuta la slabit:
ulei de peste
hering
somon
ton
sardine
macrou


*Spicuiri din cartea "Dieta Montignac pentru gurmanzi" de Michel Montignac*

Posted by: roxanica10 Feb 15 2007, 03:25 PM

Multumim kalua. Ce ma bucur ca migdalele sunt la grasimi bune...

Posted by: blu_dea Feb 15 2007, 04:05 PM

mana cereasca,kalua!multumim!

Posted by: doi Feb 15 2007, 07:33 PM

Foarte interesante informatiile, Kalua!! O nelamurire, insa :pana la urma cum e cu uleiul de porumb, inteleg ca e la grasimi bune, dar faptul ca e de porumb insemna ca e admis in dieta Montignac, sau ba?

Posted by: kalua Feb 15 2007, 07:40 PM

E admis, doi, e numai grasimea din el.

Posted by: doi Feb 15 2007, 08:07 PM

Gata, am inteles. E bine de stiut.
Totusi, iar ne baga in ceata Monti, pai parca aveam liber la orice fel de carne,si vita si vitel, etc si tot asa la branzeturi,telemea,cascaval,smantana, etc iar acum ne zice ca acestea contin grasimi rele.
Daca la grasimi bune face mentiunea ca nu se transforma cu una cu doua in depozite de grasime, sa intelegem ca grasimile rele din produsele de mai sus se transforma in depozite de grasime bine mersi ?!

Posted by: Szimcsi Feb 15 2007, 08:08 PM

Super subiect. Mersi Kalua

Posted by: kary_pink Sep 13 2007, 10:15 AM

Am si eu o intrebare ...in privinta uleiurilor din lista de grasimi bune, se schimba ceva in momentul prajirii sau uleiul intra in aceasta categorie doar consumat crud?

Si inca o intrebare,pentru prajeli care ulei este mai indicat(inafara celui de masline)?

Posted by: walpurgik Sep 13 2007, 10:34 AM

Uleiurile virgine isi pierd proprietatile prin prelucrare termica.
Pentru prajit sunt indicate cele rafinate intrucat cele virgine contin multa apa si nu sunt adecvate, mai mult sar in tigaie de te accidentezi.
Eu asa stiu.

Posted by: Ala80 Sep 13 2007, 10:43 AM

Exact asa stiu si eu.
Virgin=presat la rece

Posted by: sagex Sep 13 2007, 11:05 AM

Nu, n-are legatura. Exista uleiuri extra virgine presate la rece, dar majoritatea nu sunt obtinute asa.

Dovada ? Simplu. Cele obtinute la "rece" au si indicatia pe eticheta. De fapt sunt obligati sa specifice acest lucru.
Sigur, vorbesc de tari unde e mai greu sa vinzi produse contrafacute.

Presarea la rece are standarde extrem de precise. De exemplu in Italia, prin lege, a fi considerat la rece, inseamna
nedepasirea unei temperaturi de 27 grade, in conditiile folosirii doar unor mijloace traditionale (presare de tip hidraulic).

Posted by: Ala80 Sep 13 2007, 11:13 AM

Nici eu nu stiam tocmai bine.
The International Olive Oil Council ( IOOC) has released the Trade Standard Applying to Olive Oils and Olive-Pomace Oils. The council has provided descriptions for different types of olive oils; some of these descriptions are given below:

Virgin olive oil: Virgin olive oil is the oil that is prepared from purely mechanical and physical means. There is no alteration to the oil after processing. Edible virgin olive oil has a free acidity of not more than 2 grams per 100 grams. No food additives are permitted in the virgin olive oil.
Extra virgin olive oil: Extra virgin olive oil is a type of edible virgin olive oil, which has a free acidity content of not more than 0.8 grams per 100 grams. No additives are permitted in this oil.
Ordinary virgin olive oil: Ordinary virgin olive oil has a free acidity content of not more than 3.3 grams per 100 grams. This oil does not contain any additives.
Lampnate virgin olive oil: This is virgin olive oil not fit for consumption. It has a free acidity content of more than 3.3 grams per 100 grams. It is used for refining and technical purposes.
Refined olive oil: Refined olive oil is the refined form of virgin olive oil. It has a free acidity content of not more than 0.3 grams per 100 grams.
Olive oil: This is a blend of refined olive oil and edible virgin olive oil. It has a fatty acid content of not more than 1 gram per 100 grams.