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Jeanne Calment, a super centenarian, lived to be 122.
As a Frenchman, she relied heavily on 3 things: cigarettes, red wine and chocolate.
She is said to eat up to 2.2 pounds of chocolate every week, and the fat in chocolate has a characteristic, high stearic acid content.
Old friends know the importance of fat, and healthy fats are the foundation of a low-carbon diet.
I also especially recommend eating some stearic acid, which is delicious and has some magical effects.
The main sources of stearic acid are animal fat and cocoa butter (the fat of chocolate), stearic acid flavor is good, and the food is delicious and delicious.
（图源：Brandon J Eudy medium）
We all know that fats are saturated fats, monounsaturated fats, and polyunsaturated fats.
Saturated fats can also be subdivided inside, with palmitic acid (16 carbon atoms), while stearic acid has 18 carbon atoms.
The protagonist of our article today is stearic acid, which is not the same as other saturated fats, and there are many carbon atoms.
Over the past 10 years, many researchers have done a lot of research on stearic acid and found that it has some uniqueness.
We shared an interesting study before in which mice supplemented with stearic acid had less visceral fat.
Today I would like to share with you more research on stearic acid.
→nature: stearic acid, improves thrombosis and hardening of the arteries
This is a study published in nature, which was done in humans, not mice.
The study found that an increase in dietary stearic acid (22%) resulted in a significant decrease in mean platelet volume, coagulation factor FVII activity, and lipid concentration.
The subjects, 13 healthy men, were given two experimental diets over a 4-week period and a 7-week clearance diet during both diets.
The diet consists of about 30% energy as fat, providing about 6.6% of the energy as stearic acid (diet S).
Approximately 7.8% of energy as palmitic acid (diet P).
Chart above: Subjects' daily fatty acid intake (diet P) and dry expected (nˆ13) of stearic acid (diet S) and palmitic acid during baseline (habitary diet) and 4 weeks
On days 0 and 28 of each diet period, blood samples are taken and recorded.
The results of this study found that stearic acid (19 g/day) in the diet had significant improvements in both thrombosis and atherosclerotic risk factors in men.
Whole blood tests and hematological parameters and palmitic acid (diet P) dry expectations of subjects at baseline and at the end of 4 weeks of stearic acid (diet S) (nˆ13)
It could be healthier if the food industry could replace palmitic acid and trans fatty acids with stearic acid.
→ stearic acid promotes mitochondrial synthesis
Supplementation with stearic acid can promote mitochondrial synthesis and reduce cardiovascular risk.
Stearic acid (C18:0) also regulates mitochondrial morphology and function in cells.
Usually within 3 hours of stearic acid intake, mitochondrial fusion occurs rapidly, the long chain acyl carnitine in the circulation decreases, and the β-oxidation of fatty acids in the body increases.
Our bodies can use it to activate mitochondrial function, a process that is essential for repairing damaged mitochondria, helping to slow down aging, reduce cardiovascular and cancer risk, and burn fat more efficiently.
→ the protective effect of stearic acid on the liver
Adipose tissue secretes a hormone called adiponectin, which is healthy because it improves insulin sensitivity and reduces inflammation.
One mouse study found that supplementation with saturated fats rich in stearic acid reduced the toxic effects of ethanol consumption on the liver by increasing adiponectin secretion.
However, polyunsaturated fats, without this protective effect, on the contrary, may also make the condition worse.
Animal fats and chocolate are the best sources of stearic acid, and here are some of the best sources of stearic acid:
butter;
Lard;
butter;
Cocoa butter;
The main sources are meat/poultry/fish, milk/dairy products, etc., as well as cocoa butter (usually eaten as chocolate), mutton fat, cow fat, lard and butter.
In meat (beef, pork, lamb, veal), the amount of stearic acid is about 9% to 16% of the total fat.
Peeled chicken breast stearic acid is relatively low, its content is about 8% of total fat, butter is rich in stearic acid, about 37% of saturated fat is stearic acid.
The food with the highest content of cocoa butter is dark chocolate, which is the richest source of stearic acid by concentration.
Fat is important to us, good fats, such as stearic acid: a strong sense of fullness can reduce appetite and make us eat less.
It may also help us improve blood lipids and reduce cardiovascular risk indicators.
Eat more of this saturated fatty acid, reduce your intake of other unhealthy fats, and see your body feedback.
If you feel good, you can eat more butter, lard, black coincidence, etc., so that you can be healthier.
Some people find that even if they eat a carbohydrate + stearic acid diet, they will not become fat, which may be related to stearic acid intake.
However, some people eat carbs and stearic acid will also become fat, and everyone's body feedback is different, and it is necessary to adjust according to their own body feedback.
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