Different types of fat in our body by Eric Darche

In our body, brown fats (or fluids) are mainly located at the neck and along the spine. the cells that form them are particularly rich in mitochondria and are specialized in heat production. On the one hand, they are used to protect against cold; on the other hand, they participate in the burning of superfluous calories.In some obese, this brown fat works badly.

Thick fats or white fats

They are the fatty tissue, formed of lipids stored as triglycerides, and represent our largest energy reserve.

Properties of fluid fat (or brown):

• they remove thick fat from the body. in case of lack of brown fat (or fluid) thick fat appear in the body;

• They protect us from cold and hot. the papous live at 4000 meters of altitude at an average temperature of 4°C. they remain naked despite the intense cold and are of thin appearance without excess fat.

• they are our energy reserve and are accumulated, among other things, in fascia (conjunctive tissue that surrounds the muscles);

• they transport the waste from the body to the colon where they will be disposed of.

Fats circulate in the fascia and, after crossing all parts of the body, go from the intestine hailed to the colon. part of the lactic acid produced during muscle activities can be transported by fluid fats to the colon to be rejected.

Professor robert maigne described this function of fascia and fat almost 50 years ago: they contribute to the synthesis of certain hormones.

Thanks to American researchers, we found that fluid fats contain adult stem cells that can repair all our organs and tissues. These stem cells, which can be obtained by simple liposuction, are already used in Swiss for several years to repair muscle tears, arteries and damaged hearts, thus avoiding organ transplantation. They have the ability to differentiate themselves and become myocytes (cells of the muscles,) cardiomyocytes (cells of the heart), hepatocytes (cells of the liver,) osteocytes (cells of the bones) and bone-like cells (cartilage, ligament) and even glial and nerve cells. stem cells are produced by the bone marrow (csmo) in contrast to embryonic stem cells (se) from human embryos.

The derivative bath is an interesting technique to improve the circulation of fluid fats. walking on bare feet (preferably in nature, warm weather and with very wide clothing) promotes the mobilization of fluid fats. the friction being ensured by air resistance, the freshness comes from the evaporation of the sweat that flows along the body.

Foods that promote bad fats:

• refined oils and sugars, refined cereals (white bread, pasta and white rice, etc). industrial prepared dishes with refined, processed and rich ingredients in synthetic additives;

• commercial confectionery, chocolate bars, ice cream, cakes, dairy products of all kinds (sweet, soft, fat and light.)

• sodas rich in refined sugars.

examples of foods that promote good fluid fats:

• untreated raw foods, fruits and vegetables;

• complete or semi-complete foods;

• virgin oils of first cold pressure and preferably organic;

• complete unfinished sugars;

It is necessary to use preparations that do not alter the living nutrients brought by food. It is also recommended to correctly masticulate and insert all foods, and even drinks, in order to promote good digestion and assimilation of each bite.

According to the observations of Dr. Kousmine, if we eat mostly animal fats and margarine, our deposit fat will be more consistent. This fat, too firm, will be difficult to mobilize.

Intake of gamma-linolenic acid (e.g., in the form of ostracian oil or ulcer oil) stimulates, through prostaglandins, mitochondria of brown fat and in some cases leads to progressive normalization of weight, without the need for other dietary measures.

Fatty acids or fats (oil and fat)

The subcutaneous tissue of people eating many margarine acquires a particular, abnormal and pasty consistency. On the other hand, if we introduce virgin vegetable oils (such as olive oil, sunflower, walnut) our deposit fat will be more fluid, the subcutaneous tissue more supple and the surface of the silkier skin.

In principle, human fat melts at 17°C. It is therefore fluid at body temperature. This melting point rises if we eat solid fat. the animals raised with potatoes, and forced to make their fat themselves from starch, will give a white and firm bacon. but if the pigs are fed with corn or soy with poly-unsaturated oils, their fats become yellow and fluid.

EricDarche/ Naturopath-hygienist, author of 9 works, lecturer.
Creator of a school of naturopathy and online hygienicism:Enhed

Facebook group:Naturopathy, hygienist and living diet.