Diet to improve brain function

All our brain activity, above all, begins with our power. Therefore, the work of the whole organism depends on the correctly selected vitamins for the brain. Each of them contributes to the strengthening of memory, the development of ingenuity and other aspects of the function of thinking. First, let’s look at what vitamins are good for the brain.

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Fennel to normalize digestion

In appearance it is dill, so its second name is pharmacy dill. The smell of fennel resembles the smell of anise, only a little sweeter. Fennel fruits are used for medicinal purposes. Also on their basis is prepared essential oil. In cooking, you can use plant seeds as a seasoning, leaves to decorate and flavor the food, and fennel “bulbs” are often served as a garnish.

Beneficial features

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Useful properties of rice. The composition of rice. Simple recipes

The beneficial properties of rice are known from ancient times. No one has yet figured out where rice came from and what country to consider its homeland. However, it is precisely known that this product got to Europe approximately in the 15th century. In different countries, rice is treated differently. In the East, for example, it is present daily in the diet. No wonder the wish to enjoy your meal in some oriental languages ​​sounds like this: “Help yourself to rice!”. And the concept of “lunch” or “dinner” literally means “eating rice.”

The composition of rice cereals

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Pistachios – composition, benefit and harm

Pistachios are the edible seeds of the cashew tree family. In China, pistachios are called “happy nuts”, due to the half-open shell.

Seeds contain a lot of protein, fat, dietary fiber and vitamin B6. They are eaten fresh or fried. Pistachios are used in the preparation of dishes, desserts, halva and ice cream.

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Raspberry – useful properties, composition, contraindications

The useful properties of raspberries are intuitively clear to everyone, otherwise there would not be a jar of raspberry jam in every house in case of a cold.

But are we using all the possibilities of a wonderful berry? After all, raspberry is a real gift of nature, deserving to know more about its merits.

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How to maintain and increase health

Absolutely fair, and therefore famous and still relevant, the phrase, said about two centuries ago by the German scientist Ludwig Feuerbach, says: “Man is what he eats.” Indeed, successful human activity, his active life position, attitude and, most importantly, the state of the organism depend on the quality of nutrition. Therefore, recipes for proper nutrition are carefully preserved and passed down from generation to generation; it is a bottomless storehouse of useful knowledge that form the basis of health preservation.

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Walnut – benefit, harm and contraindications

Grease the mug using vegetable oil. Add bread cubes to the cup to fill it to the top. In a small bowl, whip together the banana puree, coconut milk, flaxseed, vanilla and cinnamon. Refrigerate for 10-15 minutes. Pour the liquid into a mug of bread cubes, making sure that the liquid reaches the bottom. Microwave on high for two minutes. You can decorate with powdered sugar, slices of banana and maple syrup.

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Why is pumpkin seed oil useful?

Pumpkin seed oil is also called “black” or “green” gold because of its beneficial properties and high cost. Pumpkin oil is used not only for medicinal purposes, the dishes cooked with it have a distinctive taste and aroma.

Pumpkin seed oil contains vitamins A, B1, B2, B6, C, E, K, P, PP, phospholipids, carotenoids, tocopherols, flavonoids, as well as iron, magnesium, zinc, selenium, potassium, calcium and other useful elements. The main advantage of pumpkin oil is the presence of polyunsaturated fatty acids: vitamin F, Omega-3 and Omega-6 fatty acids.

Why is it good to eat pumpkin seed oil

  • Pumpkin oil affects the processes of digestion and assimilation of useful substances from incoming products. It contains many unsaturated fatty acids, flavonoids, phospholipids, which improve the composition of bile and help it in time to separate and participate in the processes of digestion. Pumpkin oil restores the functions of the liver and relieves inflammation on this organ. When gastritis and ulcer pumpkin oil helps to heal wounds and normalize the level of acidity. Pumpkin seed oil is a mild laxative.
  • It is very useful for the work of the heart and the integrity of the blood vessels. It also neutralizes the harmful effects of free radicals, protects the cardiovascular system from the disorders that they can cause. Included in the oil vitamins and trace elements help to normalize heart rate. And unsaturated fatty acids strengthen the walls of blood vessels and prevent blood flow to clog.
  • Pumpkin seed oil is effective in treating both acute and chronic respiratory inflammations – it has a mild antitussive and expectorant effect.
  • This oil is used both externally and inward. It helps to treat various diseases and violations of the integrity of the skin, promotes healing of wounds, reduce allergic reactions, redness and rash.
  • Pumpkin seed oil is a great helper to immunity. It increases the body’s resistance to infections and viruses, reduces the intensity of the course of chronic diseases, thereby relieving the immune system.
  • Oil helps the genitourinary system to work without failures. It has a mild diuretic effect and combats inflammatory processes that provoke kidney disease.
  • It helps with eye diseases: relieves puffiness, fatigue, improves visual acuity, strengthens the retina.
  • Pumpkin seed oil, just like pumpkin seed, is a long-known antihelminthic. To get rid of parasites should drink pumpkin oil a teaspoon twice a day – half an hour before meals or an hour after.
  • Pumpkin oil is used in the recovery after chronic diseases, surgical interventions – the course of oil consumption can last about a year.
  • This oil is very beneficial for men’s health. It relieves inflammation and has an antitumor effect, and also has a positive effect on erection and sperm production.
  • Pumpkin seed oil is recommended for the child’s diet: from the first days of a child’s life outwardly against diaper rash, redness, irritation, bites. And with the introduction of complementary foods and vegetable fats, pumpkin seed oil can be added to cereals and salads.
  • Pumpkin oil helps with brittle nails, hair loss and will cause the skin to look healthy: removes redness. It evens facial tone, improves metabolic processes in skin tissues, protects against harmful radicals and slows down aging processes.

However, there are some side effects, namely:

• frequent stools;• rarely, but allergies are possible;
• Especially carefully it is necessary to take oil with calculous cholecystitis, as it can provoke the release of stones;

• harmful for diabetes.

Of course, pumpkin seed oil is very useful, but be prudent – consult with your doctor before use, because this product should be taken strictly by prescription, not exceeding the dosage.

How to choose a natural pumpkin oil? To do this, you should pay attention to the following:

• its real color should be dark green, and if you look at a different angle, it can cast a dark red or dark brown color;

• must be thick and without a particularly pronounced smell;

• must not be bitter.

Pumpkin seed oil contains a large amount of easily digestible proteins, macro- and microelements (over 50), minerals, vitamins and other biologically active substances that contribute to a beneficial effect on the human body as a whole, as well as on its immune system. That is why pumpkin seed oil is far from the last place, both in traditional medicine and in the practice of modern nutritionists and cosmetologists.

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What vegetable oils are best suited for different ways of cooking?

There are dozens of vegetable oils. Sunflower, rapeseed, coconut – these are just the most popular ones that many people use every day. But according to their purpose? After all, not all products of this group are suitable for frying. On which oils can we fry and bake, and which ones are intended exclusively for salads, sauces and dressings and why?

What to pour on the pan?

Nutritionists advice for frying to choose oils that, under the influence of temperature, are less susceptible to the process of decomposition of fatty acids, that is, are characterized by the so-called high temperature of smoke. Another rule is to choose oils that are not a product of cold-pressed, since they demonstrate greater sensitivity to heat treatment compared to refined ones.

So, what to choose for frying? The three main ones are refined rapeseed, coconut and rice oils. More expensive oil for thermal processing – from avocado. Conditionally suitable – refined olive.

Why and why vegetable products that are used in our kitchens are especially good?

Rapeseed oil – ideal for frying

Rapeseed is one of the cheapest and at the same time the most useful vegetable oils. Contains a large amount of monounsaturated fatty acids and at the same time – a minimum of saturated. The correct proportions of omega-3 and omega-6 fatty acids make rapeseed oil have a positive effect on heart function and pressure, and therefore reduce the risk of atherosclerosis and diseases of the cardiovascular system. This vegetable fat is suitable for use both in cold form (for example, for salads or dressings), and for frying (if refined), as it has a high temperature of smoke.

Sunflower oil – only for cold

This oil is one of the most popular vegetable oils in our area. Many people consider it a universal product – suitable for frying, baking, and cold use. This is a big mistake. Despite the high temperature of smoking, nutritionists do not advise frying in sunflower oil. It contains a lot of polyunsaturated fatty acids, which decompose at high temperatures, which is definitely not beneficial to health. This product is correctly applied only in cold form – for salad dressings and dressings. Although the oil from sunflower seeds is not the most favorable for the human body ratio of omega-3 and -6 fatty acids, nutritionists do not recommend excluding it from the diet completely, as it is a valuable source of phytosterols and vitamin E.

Coconut oil – for health and beauty

Coconut oil is known, first of all, for its amazing caring properties, but it does an excellent job with its tasks in the kitchen. For some people, the product has become a real pet, which they have been using for many years. You can use it instead of butter and spread them bread. Desserts, pastries and cakes based on it taste great. Due to the fact that coconut oil has a high temperature of smoke, you can fry pancakes, pancakes on it, but it is also excellent as a basis for dressings and salad dressings.

Paradoxically, coconut oil is an excellent way to lose weight. The fat from coconut pulp, consumed in appropriate quantities, allows you to get rid of obesity (especially abdominal), as it is used by the body to produce energy and burn calories and, therefore, is not deposited in the form of excess fat tissue. This was confirmed by research scientists published in the medical journal Lipids. Studies have also shown that, despite the saturated fat content, coconut oil does not adversely affect the blood lipid profile.

Rice oil – perfect for everything.

This is a very popular fat in Asia, but today it is more and more often found in our stores. Appreciated for the mild taste that helps to reveal the natural flavor of the dish. The product has a high temperature of smoke and a favorable ratio of saturated and unsaturated fatty acids. Therefore, it can be used for frying at very high temperatures.

But it also “works” well in the cold, as an addition to salads and dressings. The great advantage of rice oil is not only its versatility, but also the beneficial effect on our health. Due to the vitamin E and gamma ornidazole contained in it, the product slows down the aging process and reduces the level of cholesterol in the blood. But that’s not all: he also produces an antitumor effect and eases the symptoms of menopause.

Linseed oil – to improve well-being

This fat is intended to be used exclusively in the cold and is a rich source of omega-3 unsaturated fatty acids, which improve brain function, regulate the amount of hormones and stimulate digestive processes. The product also has a positive effect on well-being. It is useful to know that the best is unrefined, cold pressed and as fresh as possible. Flaxseed oil can not stand for more than 3 months, and after breaking the integrity of the package should be used a maximum of a month. In addition, it must be highly linoleic (made from unmodified flax seeds) and contain at least 50% omega-3 fatty acids. The storage method is also important: it is better if you put it in a dark and cool place, and the bottle will be made of dark glass.

Avocado oil – for memory and concentration

Avocado oil has a dark green color, and tastes like olive. It can be widely used in cooking: it has one of the highest smoking temperatures of all vegetable oils, so it can be used for frying, baking, stewing food (but the product must be refined), and thanks to its mild taste it is suitable for consumption and cold sauces and dressings. Avocado oil is a very valuable source of unsaturated fatty acids, as well as lecithin, which is a building material for brain cells, protects the stomach and liver, and improves blood circulation. And choline contained in lecithin improves concentration, memory processes. Therefore, avocado oil, rich in this substance, is recommended for people who study or work mentally.

Olive Oil Benefits

Rich in antioxidants, vitamin K, and vitamin E, olive oil boasts a very good nutritional profile. It has mono-saturated fats like oleic acid and palmitoleic acid, which constitutes 10g of the total fatty acid count of 14g in this oil. As per the USDA, olive oil is also free of carbs and cholesterol, thereby reducing the risk of heart diseases.  The calorie count of this oil is similar to canola oil or butter, at around 120 calories in 1 tbsp of olive oil.

The health benefits of olive oil include treatment of colon and breast cancer, diabetes, heart problems, arthritis, and high cholesterol. It also aids in weight loss, improves metabolism, digestion, and prevents aging. It is a staple ingredient for many culinary preparations and also serves a variety of medicinal purposes.

It helps in lowering the bad cholesterol levels in our blood, as it is rich in monounsaturated fats. The extra virgin olive oil variety contains the highest level of antioxidant polyphenols and oleic acid. It is thus a healthier option compared to other vegetable oils.

However, it also has lots of calories, so it should be used in moderate amounts for the best health results.

• Extra-virgin olive oil: Derived from the first press of olives, this oil boasts the most full-bodied flavor. It can be used for all forms of savory cooking, including sautéing, stir-frying, roasting and marinating, and is the best choice for bread dipping and salad dressing.

• Olive oil: Also known as “pure,” it’s typically milder than extra-virgin and more yellow in color. While not quite as high-quality as extra-virgin, it’s great for savory cooking and adds flavor and depth to a dish.

• Extra-light olive oil: For this oil, the term “light” does not apply to its nutritional makeup but rather to the oil’s color, texture and flavor. The mildest of all the oils, it’s best for baking and savory cooking at very high temperatures.

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Which salt is better?

Salt is the most important spice in cooking – how many kinds of it do you know?

Mankind discovered the virtues of this seasoning many centuries ago, and we still cannot imagine food without adding white crystals. However, doctors warn that an excess of salt, especially cooking, has a negative impact on our health. How to replace it? Maybe other species?


This is the cheapest and therefore the most popular type of salt for several years is in the spotlight. Experts note that this is a product obtained by purifying rock salt. As a result, it consists of almost 100 percent sodium chloride and is devoid of valuable trace elements. Such salt, of course, improves the taste of dishes, but to use it too often (more than one teaspoon per day) is a serious test for the body. Sodium chloride retains water in the body, clogs arteries, and pressure rises. He burdens and kidneys, provokes stone formation. Salt also increases the excretion of calcium in the urine, thereby promoting the development of osteoporosis.

Salt is mined from the halite mineral in salt lakes or out of the ground, and then digested. Salt is a large, fine and very fine grinding (the so-called “Extra”). Still there is iodized salt, which includes iodine and potassium iodate, formed as a result of the interaction of iodic acid and potassium metal.

Rock salt

This is the oldest kind of spice. It looks less impressive than cooking, because it consists of large crystals of grayish color, moreover, it has a bitter taste. However, there is no doubt that this is a more healthy salt, because in the production process it does not deprive of the valuable nutrients necessary for our body, in particular, magnesium, potassium, calcium, copper, manganese, chromium. Rock salt is excellent as an additive to soups, sauces, marinades and preservation.

Sea salt

It is becoming increasingly popular with our compatriots. And this is a positive trend, because the product is more valuable than traditional rock salt, and especially purified. Over the centuries, this type of salty spice is obtained by evaporating seawater in the sun in so-called septic tanks or other special devices. In such a product, only 30-35 percent of sodium chloride is not too healthy. In addition, it is rich in magnesium, lithium, zinc, selenium and iodine. It is no coincidence that studies have shown that the largest consumers of sea salt – the Japanese – suffer from cardiovascular diseases much less frequently than people in countries with high levels of salt intake.

The main plus sea salt – the presence of iodine. And he’s a minus! On the one hand, iodine is vital for a healthy person, but on the other hand, it is not indicated for some diseases of the thyroid gland, for example, for hyperthyroidism and thyroiditis. By the way, iodine disappears from the package with sea salt quite quickly, you just have to open it and hold it in this form for several hours. Sea salt is extracted in a natural way, evaporating water or, after evaporation, under the influence of the sun.

Salt flowers

The beautiful name Fleur de Sol has salt that is mined from the seas of Japan. In translation, its name sounds like “flower of salt”. This is one of the most expensive and high-quality, noble and exquisite forms of sea salt, which experts call salted caviar. It is also produced by the natural evaporation of seawater, and crystals resembling flowers are collected using special sieves.

The Fleur de Sol crystals contain even more beneficial trace elements than traditional sea salt. In addition, they perfectly emphasize and reveal the merits of food. Flowers of salt have such a delicate taste that they are often used to make desserts, such as chocolate.

Himalayan salt

Himalayan Pink Crystal Salt

One of the biggest culinary “hits” of recent years, although it has been known to the inhabitants of Himalayan villages in the territory of modern Pakistan for many centuries. Crystals subjected to enormous pressure for millions of years are considered the healthiest and purest salt on earth. It contains a record amount of minerals: scientists have counted as many as eighty-four! Due to this, the product regulates blood sugar levels, pressure, positively affects the nervous and respiratory systems. Himalayan salt is great as an addition to dishes, but can be used with the same success for medical procedures, for example, for the bathroom.

Pink salt is washed, dried, crushed and put on the market in the form of powder-crystals of light and saturated pink color. It does not have a special taste note, but the aesthetic factor is very large.

Black indian salt

Despite its name, it is actually dark gray. This color is the result of roasting at high temperatures of rock salt and crystals obtained from salt lakes in India and Pakistan. The product is similar in composition to “our” rock salt, but differs in a specific “egg” flavor: this is due to the high content of sulfur compounds. Kala Namak (as it is called in Asia) is widely used in Indian cuisine as a seasoning or additive to spicy sauces or savory snacks. It is considered an essential attribute of high cuisine.

Do not confuse Indian black salt with “coal” salt, which is made from the usual by roasting on charcoal, birch boards or in special furnaces. This salt with the addition of activated carbon is pleasant to the taste and useful, as it is a powerful antioxidant.

Hawaiian salt

The crystal product is found in different colors: pink, green, red and even black. It is obliged by its color to mineral additives, such as coal (salt fights against toxins and helps digestion), or iron oxide, or plants (bamboo leaves). Salt itself is formed by filtration and evaporation of water from the Pacific Ocean surrounding Hawaii. This product is very salty and is perfect for fish and seafood dishes, as well as meat dishes.

Peruvian Pink Salt

Also called maras. It is formed as a result of the evaporation of water from saline underground streams in the Andes, on the slopes of which a century ago the Incas created special reservoirs called salinas. Pink salt has an unusual color due to valuable minerals, including magnesium, iron, calcium, copper and zinc. They make marascu a very valuable product that the best chefs of the world willingly use. Suitable salt for cooking fish, seafood or meat, sauces and soups, salads. Her addition reveals and enhances the taste of some vegetables, such as cucumbers, tomatoes and lettuce.

How to make aromatic salt at home

You can make unusual salt with your own hands at home. To do this, it is enough to mix any seasoning in containers with salt – dried mushrooms, lemon zest, paprika, rosemary, or sage, or garlic, or even violets and lavender. It is worth recalling that garlic, for example, salt is very popular and even sold in stores. And if you mix the salt with a small amount of flakes of dried green chili pepper, you will get a product very close to the Mexican salt of Chile Verde – an inalienable attribute of Mexican cuisine.

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