Fermented milk flavoured

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fats are molecules, the bulk of which consists of the so-called fatty acids. the structure of these acids defines the properties of certain fats, so people distinguish between saturated and unsaturated fatty acids. the source of saturated fats in the md are products of animal origin, primarily, meat, milk

, fermented dairy and eggs. this category of fats provides the most energy and, without proper physical activity, tends to be deposited in adipose tissue as reserves for a "rainy day". that is why their moderate intake is advised. classical versions of the md include little saturated fat, its share in...

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