COURSE OF NUTRITION AND FEEDING
The feeding consists on providing to the body the nutrients that he/she not needs alone to be in shape but, above all, to live. The three main classes of nutrients are the proteins, the fats and the carbohydrates, all which give energy to the body and they allow him to grow and to subsist; it is necessary to eat them to newspaper and in considerable quantity to maintain a good health.
But it is necessary to choose them with very good trial, that which is not always easy, since many traditional ideas has been as amended or even radically changed the science in agreement it has advanced in their knowledge near as the organism it uses them.
For example, until recently it was considered that the meat was an excellent source of proteins and that, for a good feeding, he/she was necessary to eat a lot of head meat. To a certain extent you didn't lack reason, since the proteins are indispensable and the head meat contains them of the best quality and in abundance; but, on the other hand, it is difficult to eat it in great quantity without ingesting a lot of animal fat that is harmful at the same time.
Also, the specialists in nutrition have found that he/she doesn't have case to give to the organism but of the proteins that he/she needs; and as the proteins of certain gramineous ones and vegetables are not of "second class", as aveces he/she usually says, but of first quality when they combine in the appropriate form, it is that it is a lot but healthy to eat a, it mixes balanced of animal proteins and vegetables that to eat in preponderant quantity those of animal origin.
THE PROTEINS
The human body this fact of proteins, and the components of the cells that impede that these they disintegrate and that they allow them to carry out their functions, they consist basically of proteins. For a simple explanation, it could be said that each protein type this formed by a series it specifies of "you block", these they are denominated amino acids. The human body needs about 22 amino acids to form all the proteins that it is composed; in its cells you "they manufacture" 14 types of amino acids, but the remaining, called essential amino acids, he/she has to obtain them of the food. Great part of the chemical activity of the organism consists on undoing the series of "you block" you present in the allowances and to reorder them to form other series, that is to say, other proteins.
THE CARBOHYDRATES
The carbohydrates are the nutrients but minimized, but they provide energy to the organism, they help him to regulate the disintegration of the proteins and they protect it of the toxins.
The glucose, for example, is the main one "fuel" of the human body in whose cells can also use other fuels, among them fatty, the glucose is one of the carbohydrates called monosaccharides, that is to say, substances of sweet flavor, made up of a single molecule.
The polysaccharides, of those which the but important it is the starch, complex carbohydrates usually denominate and they consist of many molecules of monosaccharides, the organism decomposes them in two or but simple carbohydrates. They are in the fruits, vegetables and gramineous and they are very nutritious, because, besides the monoscáridos, they are composed of vitamins, minerals, proteins and fiber. The polysaccharides are relatively slow of digesting for that reason they remove the sensation of hunger.
THE FATS
The fats are indispensable part of the feeding, but not all are healthy if they are ingested in excessive quantity.
All the edible fats are composed of fatty acids: you release molecules of carbon, I hydrogenate and I oxygenate; they allow to obtain but of double energy that the carbohydrates, and they contain vitamins A, D, AND and K. The organism needs the fats to grow and restores, and it also stores them in the fabrics to stay to a constant temperature and to be protected of the bleakness and of the bruises.
In nutrition, the main characteristic of the fats is its degree of saturation that refers to its molecular structure. The established fats don't propitiate so much accumulation of cholesterol in the blood like the saturated ones, as the excess of cholesterol in the blood can cause heart dysfunctions, him but advisable it is to eat few saturated fats. In general it is recommended that the ingestion of fat decreases to 30 percent or less than the total of ingested calories, and that the saturated fats don't exceed of 10 percent of this total.
All the edible fats are a mixture of saturated and established fatty acids, but as a rule those of animal origin are but saturated that those of vegetable origin; the exceptions are the meats of birds and the fish whose fats spread to be established, and the coconut oil that being of vegetable origin even contains abundant saturated fatty acids.
Institute natural-people 
