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The cells of the brain by 60 per cent consist of fat, and a much higher concentration than in other parts of the body. The irony is that people almost do not know this and are constantly striving to eliminate as much fat from their diet, although a sufficient quantity of fat in the diet is vital for brain development and maintain it in good shape.

Just one fat, which we are most needed, namely, alpha-linolenic acid, and the lowest and least often included in our diet. Deficiency of essential fatty acids is a major cause of chronic degenerative diseases such as cancer, heart disease, hypertension and insulin. For losing weight use diet with acai berry or buy phentermine pills. Furthermore, without these essential fatty acids also noted the deterioration of the brain. Although we are likely to absorb a lot of food with any fat, but usually it is the wrong type of fats derived from beef and hydrogenated oils.

Partially hydrogenated fats and oils contain toxic oils that can be harmful to act on the brain. In the process of hydrogenation in the fat molecules, hydrogen is introduced, which changes its structure and makes such fats dangerous to health and full of mental activity. When hydrogenated fat gets into the cell wall, it begins to hinder the process of transfer of nutrients through the wall into the cell. The result is the accumulation of toxins and the cells do not receive adequate nutrition. Hydrogenated fat is also known as saturated, because the chain molecules are saturated with hydrogen atoms. Due to the resistance to rancidity, it is widely used in the manufacture of margarine, cooking fats, added to the shortening, various sauces and mayonnaise for salads and vegetables.

Most nutrition experts recommend avoiding trans fats and use fresh, natural vegetable oils made from grains, various seeds and pits. Given that fat is the building material for cells of the brain, it makes sense to use natural vegetable oils and avoid those fats and oils, whose structure is altered in the process of hydrogenation.

However, the fact that fats are natural and untreated, still does not mean that they are really good for you. Natural oils are of three types: saturated, polyunsaturated and monounsaturated. Studies have shown that saturated fats contribute to raising cholesterol levels, cardiovascular disease, cancer and other serious diseases. Saturated fats are easy to learn because they are hard and dull in the cold. Animal fats are saturated. They are like solid white veins in a piece of meat, and can be easily seen and separated.

Polyunsaturated fats, which are used in many dressings for salads, remain transparent and liquid, even in the refrigerator. But polyunsaturated fat has its own hazards, which are not so widely known. These fats are extremely susceptible to oxidation, especially when they are heated and left in the air. We definitely do not want to allow our bodies to oxidized fats, because they create free radicals, which destroy the cells of the nervous system and other vital organs, leading to a decrease in mental abilities, accelerate the aging process and cancer.

If polyunsaturated oils and fats with a rancid smell, do not eat them. Unfortunately, for the preparation of most dishes in deep fat, for example, potato fries, use rancid oil with carcinogenic properties. Think about it. They are fried in the same oil over and over again and sometimes keep it open oil in the air all day. Intermediate position between saturated and polyunsaturated fats occupy monounsaturated fats. By monounsaturated fats include olive oil, canola oil and peanut oil.

Linolenic acid, or omega-3, provides a rapid influx of energy required to help transfer pulses carrying the signal from one cell to another. When we accelerate the transmission of signals, it helps us think better, to store information in memory and retrieve it from there as needed. This substance also needs to develop in the womb embryo. In animal experiments, researchers found that the young were irreversible impairments in learning, if their mothers did not have enough essential fatty acids Omega-3. This fatty acid is essential for a healthy retina for synapses and in order to cope with stress.

Flax seeds, pumpkin seeds, wheat germ, soybeans, canola, walnuts and butter of these are the best sources of unsaturated oils. They should always keep in the fridge and use only fresh, because fats containing linoleic acid, are destroyed by heating, under the influence of light and on contact with oxygen.

Salmon, mackerel, trout, sardines, tuna, and eel are good sources of omega-3. In fact, any fish oil is an excellent source of fats containing omega-3. Primrose oil or evening primrose – a good source of essential fatty acids Omega-6, together with oil from flax seed