Польза: зеленый горошек является очень полезным продуктом питания, который обязательно должен стать частью вашего рациона. Особенно на полезные свойства зеленого горошка нужно обратить внимание тем, кто хочет перейти на вегетарианский рацион. Сегодня мы расскажем вам чем полезен зеленый горошек и как его можно применять в кулинарии.
Continue readingBenefits: Green peas are a very useful food product, which must be a part of your diet. Especially the useful properties of green peas need to be paid attention to those who want to switch to a vegetarian diet. Today we will tell you how green peas are useful and how it can be used in cooking.
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Autumn! It is the very time when many, in order to get an emotional discharge, to escape from the ubiquitous problems, and just to get some fresh forest air, they arm themselves with a basket, a folding leg and go to the forest to look for mushrooms. In the silence that the birds occasionally dilute with their singing and the rustling of autumn foliage under their feet, you walk, look for mushrooms, and when you find it, so much joy appears in you, so many pleasant emotions! For many people, such a day in the forest and a basket of mushrooms as a trophy bring a lot of pleasure! And after all, not only moral satisfaction does a person receive from mushrooms, but also benefits for physical health! In this article we will talk about the incredible benefits and possible harm of mushrooms, introduce some of the healing properties of mushrooms.
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Hello friends, new blog readers! Let’s think together today about what available means of weight loss are, about our health and how we can take care of ourselves by choosing healthy eatting! But first, a liitle bit of history.
Since ancient times, dried plums (and these are prunes) have been used by chefs from around the world to prepare tasty and healthy dishes. After all, the drying process was used to preserve all the elements that have a positive effect on human health. Now, no kitchen in the world can do without this product. So we find out today in more detail what prunes are good for the body, and in which cases it can harm.
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Antioxidants are excellent compounds that prevent the development of problems with the cardiovascular system that support good vision and youth.
City dwellers living in a polluted environment (smoking, car exhaust) are particularly in need of products containing more antioxidants.
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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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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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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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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?
Salt
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
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.
According to statistics, 30-80% of the world population suffers a constant lack of vitamins C, B1, B2, B6 and folic acid. 40-60% of people suffer from a lack of carotene, in some regions, doctors have noted a serious deficiency of fluorine and selenium, and iodine and calcium – everywhere. What foods you need to eat to get all the necessary vitamins and not to suffer from vitamin deficiency?
1. Are there the most vitamin vegetables and fruits?
Vegetable food can provide us with the required amount of only vitamin C. These are wild rose, sweet peppers, potatoes, cabbage, citrus fruits … But in addition to vitamin C, there are 12 other vitamins known today in science. For example, there is practically no vitamin A in vegetables and fruits. And sources of vitamins of group B are meat and vegetable grain, and not processed. Of course, vegetables and fruits are useful – they contain fiber, as well as bioflavonoids. But the widespread idea that only they are a storehouse of vitamins is completely wrong.
2. Food against avitaminosis
The current diet of an average person, in principle, is not able to provide us with vitamins in the right quantity. We eat monotonous and eat a lot of refined foods that are very poor in vitamins. For example, to get enough vitamin B2, you need to drink 2 liters of milk per day (and not fat-free), or eat one and a half kilograms of beef, or ten eggs. But the lack of this vitamin also leads to a lack of vitamin B6, D, folic acid .
3. Consequences of avitaminosis
Without vitamins, all those processes in the body that take place with the participation of enzymes are impossible. For example, B1 basically “works” in those enzymes that provide the body with energy. B6 is involved in protein metabolism. Pantothenic acid is needed by enzymes that are engaged in obtaining energy during the oxidation of fats. Vitamins are not any stimulants, they are absolutely necessary substances without which the metabolism is disturbed.
4. What is enrichment of products with vitamins and can there be an overdose of vitamins
Vitamin enrichment of food products – bread, milk, juices, confectionery products – is able to fight against vitamin deficiency. This became clear 50 years ago, when the USSR passed a law on the mandatory fortification of flour with vitamins B1, B5 and PP to the original level of unprocessed grains. But in our country this law has never been enforced. Therefore, if it is not possible to constantly eat fortified foods, then it is necessary to take multivitamin complexes.
At the same time, an excess of water-soluble vitamins is excreted from the body. In addition to vitamin B6, but an overdose of it should be about a hundred times more than the norm within a few months for it to create a health risk. And fat-soluble A and D must be obtained in hundreds and thousands of times more daily need for their concentration to become dangerous.
5. Vitamin pills and natural vitamins. What is the difference
These are the same vitamins, they perform the same functions. Of course, for a person it is more natural and easier to get vitamins with food. But today the food is no longer what it was a hundred years ago. Breeding has always been aimed at increasing yields and durability: so that more is born and that it is kept longer. In this case, none of the breeders did not set the task to increase the content of vitamins, nobody even thought about it. And the Japanese realized first – they conducted a study that showed that the content of vitamin C in the cultivated varieties of apples, mandarins and oranges, which dominate the market, is 10 times less than in the wild.
In addition, during storage, food loses vitamins. They are destroyed by exposure to light, from contact with air. Salad and greens at room temperature in the sun completely lose their vitamin C in just a few hours.
You can get rid of hypovitaminosis, if you start to eat foods that are rich in missing substances. You can compensate for their lack of vitamin pills. But if you compare the effectiveness of products and tablets, then, according to Professor Kozarin, the benefits of the former will be higher, because, unlike “synthetics,” they will be absorbed almost completely. But whatever you eat and whatever you take, do not take matters to the extreme, for example, do not heal with “shock” doses of vitamins. After all, they have the other side of the coin – hypervitaminosis. This condition is no less dangerous to human health than hypovitaminosis. Therefore, if you are actively being treated for some hypovitaminosis and notice symptoms of vitamin overdose, you should immediately stop taking foods rich in appropriate vitamin and consult a doctor.
Which vitamins do not enough more than all?
1 PLACE – Vitamin C
Characteristic signs of failure. Bleeding gums, bruises on the skin after minor bruises, loose teeth, dry and pale skin.
How to fill *? Sauerkraut (300 g), dog rose broth (2 cups per day), citrus (3 oranges, 5-6 tangerine), kiwi (1-2 pcs.), Vitamin tablets.
Signs of excess. Diarrhea, pain during urination, fractures.
2 PLACE – Vitamin A
Signs of failure. Decreased visual acuity, especially at dusk; growth retardation in children, reduced immunity, pustules on the skin.
How to fill *? Vegetables of orange and red color (for example, 1 kg of carrots, 1.5 kg of sweet pepper), liver of animals (1000 g), yolk of eggs (3 eggs), vitamin tablets.
Signs of excess. Headache, pain in the bones and joints, dry and cracked skin, itching and rash on the skin, hair loss.
3 PLACE – Vitamin B1
Signs of failure. Frequent mood swings, poor sleep, muscle weakness, cramps, pain in the legs, nausea, frequent heartbeat.
How to fill *? Pork (150 g), beef liver (50 g), bran bread (100 g), legumes (250 g), vitamin tablets.
Signs of excess. Vitamin B1 affects the absorption of all other vitamins, so the symptoms of its lack will be the symptoms of an overdose of other vitamins.
* Daily doses of vitamin in the product
How to keep healthy substances?
It often happens that a person eats the right food, but he still has signs of hypovitaminosis. The fact is that many vitamins are rather unstable compounds: they are destroyed by sunlight and heat. For example, parsley, which has lain on the kitchen table at room temperature for two days, loses about 80% of the vitamins. Therefore, all fortified foods should be stored in a dark and cold place. Well suited fridge or basement. And when feeding products to the table, for example, garlic or greens, it is better not to grind them, but serve them whole. So they will preserve more vitamins. In addition, vitamins die during cooking. Therefore, if possible, eat vegetables and fruits raw, cook them, and do not fry – during cooking only 50% of vitamins are destroyed, and during frying – almost everything.
Risk group
There are categories of people prone to hypovitaminosis more than others. These are: 1. Those who suffer from diseases of the gastrointestinal tract. These include inflammations of the stomach, intestines (enteritis, colitis), liver and pancreas. Even if these patients receive the vitamins in normal daily doses, the body will not be able to absorb them because of their lack of assimilation by the diseased organs. 2. Pregnant and lactating. Expectant mothers need to eat 1.5 times more vitamins, because besides themselves, they feed them and the baby. 3. Workaholics and athletes. As with increased mental, and with increased physical activity, the consumption of vitamins increases by about 2 times. Accurately calculate how many vitamins you need, you can at the reception of a dietitian. 4. Those who abuse sweet and alcohol. These foods also cause increased consumption of vitamins.
