Macronutrients and the food industry

Macronutrients and the food industry

07 | 08 | 2020
Macronutrients and the food industry

Nowadays, the food industry has focused on delivering tasty products (and they have succeeded) but much at the cost of our health.

The food industry has focused on the simplest - calories, fats, carbohydrates, proteins - when nourishing our body is much more than just macronutrients.

For example, carbohydrates were tagged as "bad" and that they make us fat, for many years the "Reduced in Fat" products were the ones that were going to help us lose weight (although it sounded quite logical).

• At the beginning of '77 in the United States, the emphasis on Fiber added to high-fiber products "can reduce the risk of contracting heart disease" began, but at the same time, low-fat products appeared. As we told you, on an intuitive level it is simpler - if you wanted to lose fat you had to eat less fat ... –

  • The argument "if you want to lose fat you have to increase fiber consumption", has more details such as "from what origin" or "what type of fiber" being more confusing for marketing and labeling, so the food industry stopped using.

Now, we know that by lowering fat consumption we lose weight, but we lose weight at the expense of our muscles! (Yes! Those that we train to increase or tone!)

Moreover, the percentage of fat that is lowered by reducing fat consumption is minimal.

Our body needs fat to function, starting with our brain. Its main component is fat, and it helps us to have a correct connection between neurons in addition to protecting them.

Another story is with carbohydrates. What is simpler than saying "carbohydrates are bad". Sure, but when those carbohydrates come from refined sugars or flours.

What was omitted was that among carbohydrates is fiber.

Carbohydrates can be divided into three large groups:

1. Those that we digest - Sugar, Glucose, Fructose - They are those that digest quickly and reach our blood - Monosaccharides and Disaccharides -

2. Those that digest our body - Those that really nourish us, we cannot digest them, so they are fermented in our microbiota - Oligosaccharides.

3. Those that pass through us without being digested - Our body cannot digest them, like cellulose for example - Polysaccharides.

In short, it is true that nutrition is a very complex world, which is different for each person. But an attempt was made to oversimplify, tagging as "bad for our weight" many essential nutrients for our body.

It has been many years hearing that a gram of fat equals 9 calories. What they stopped mentioning, however, is that fat is really essential to regulate our metabolism because as it was explained, there are three types of fat: It was too complicated.

Healthy fats or the so-called unsaturated fats help absorb vitamins A, D, E, and K (but of course, since even a low-fat body lacks vitamins, the pharmaceutical industry appears to sell supplements).

The three types of fat are:

  • Saturated: they increase blood cholesterol more than any other type of fat.
  • Trans Fats: They tend to accumulate in various tissues.
  • Unsaturated: It should be the main source of fat. There are 2 types:
  •               a.- Monounsaturated: main representative is Omega-9 or oleic acid.
  •               b.- Polyunsaturated: essential for cell membranes. They are divided into Omega-3 (linolenic acid) and Omega-6 (linoleic acid).