digestible product. Easily digestible foods and their role in the diet. Meat balls - an original dish and great taste

Wine is advised to drink for the prevention of dangerous diseases of the heart and blood vessels, but this issue is controversial. Mostly due to disagreements between scientists and hypertensive consumers (hypotonics). The former mean wines of natural origin, the latter - their chemical counterparts, those that are sold in abundance on supermarket shelves.

Raises or lowers blood pressure

Red or rosé wine is the choice for hearts, contains natural antispasmodics (tartaric acids). With hypertension, they relieve spasm of blood vessels, relax them, and bring them back to normal. Red wine varieties increase the amount of N2O in the blood plasma. They contribute to a good saturation of systems and organs with O2.

Such properties are possessed by dry red wines: Cabernet Sauvignon, Merlot, Pinot Noir, Syrah. Semi-sweet and sweet varieties are less acceptable for consumption in cardiovascular diseases.

In red wine:

• tartaric, malic, citric acids;
• minerals;
• pectin;
• nitrogen compounds.

Produced from red (black) grape varieties. Color saturation is achieved while maintaining a special technology, when anthocyanins from the skin of the fruit pass into the must. Polyphenols and tannins pass from the skin into alcohol, and tannins from the seeds.

With hypertension

With increased pressure, the intake of red natural wine should be combined with a diet. Exclude heavy food - cheeses, fatty meats, spices. Without dietary therapy, any wine will be useless for hypertension. Dry red wines have antihypertensive properties due to resveratrol, a substance produced by grapevines as an insect repellent.

Natural red wine lowers blood pressure! The lower the sugar content in wine (dry, semi-dry - 5–30%), the slower the destruction of fruit acids, on which vasodilatation depends.

The action of red varieties in hypertension:

• Red dry, semi-dry.

Dry (semi-dry) varieties of red wines reduce pressure. The heart rate slows down, the headache goes away (expansion of cerebral vessels).

• Red semi-sweet, sweet wine.

The percentage of sugar in such wines reaches 60%, which affects the taste, but not the blood pressure. It increases by accelerating the degradation of fruit acids, the vasodilating effect is practically "extinguished", and the vasoconstrictor, on the contrary, increases. With persistent hypertension, sweet and semi-sweet varieties of red wines are contraindicated. They increase vasospasm and increase blood pressure even more. These varieties are contraindicated in high cholesterol and diabetes.

With hypotension

Natural hypotensive patients should not drink dry wines. Their action is deceptive: at first, due to a sharp narrowing of blood vessels due to the action of alcohol, there is an improvement in well-being. A hypotonic person feels a surge of strength, but after 20–30 minutes, fruit acids dilate blood vessels, the condition worsens sharply, sleepy, and apathy sets in. Table drinks with a high sugar content, on the contrary, are preferred, they increase the contractility of the heart muscle and increase blood pressure.

Wine selection

In fact, hypertensive patients should choose varieties of red wines with a low sugar content (0.3%). Example: Georgian dry ordinary wine "Saperavi" with dark ruby ​​color, 12% alcohol content and less than 0.3% sugar content. Vintage dry wines (sugar less than 0.3%, alcohol 10–12%): Napareuli, Mukuzani, Kvareli, Teliani.

The difference between white and red wines is in the technology of preparation. The red (ruby) color of the wines is given by pomace from the skin and seeds, the juice of the pulp itself has a yellowish-greenish tint, regardless of the grape variety. But in white wine, light varieties are more often used. Red wines are fermented together with skins and pips from 1.5 years old, white wines are cleaned and after fermentation they are immediately bottled.

Red

The beneficial properties of the components are beneficial in hypertension due to a certain effect on the cardiovascular system and the human body as a whole. The benefits of the composition are in a gentle decrease in blood pressure:

• Resveratrol.

An enzyme that stops the growth of neoplasms, restores the myocardium, improving its functioning. Stops inflammation, lowers blood sugar, saturates cells with oxygen, protects hepatocytes, normalizes metabolism. It activates the production of the sirtuin protein, which is considered a “component of longevity”.

• Polyalexin.

Seals the internal endothelium of blood vessels. Stimulates an increase in the concentration of nitric oxide, increases blood circulation, prevents hypertension, vein thrombosis.

• Theanin.

Increases the elasticity of blood vessels. Prevents pressure surges and hypertensive crisis.

• Anthocyanin.

A component found only in red wine prepared without chemical constituents. During the fermentation process, it passes from grapes to wine. Provides stable work of the myocardium, prevents hypertension.

• Vitamins A, PP, C, B1, B2, B6, B12, as well as minerals - iodine, potassium salts, calcium, magnesium, tin, zinc, iron oxide.

Stabilize the work of the cardiovascular system, kidneys. Helps lower blood pressure.

• Antioxidants.

Needed to prevent aging of the body in general and blood vessels in particular. Due to this, hypertension stops development, the tone of the vascular walls is maintained.

White

White wines do not affect the pressure due to the specifics of the technological process of preparation. Valuable components that affect pressure are contained in the bones, skins, pulp, which practically do not participate in the process of white wine fermentation. Therefore, their content in the final product is minimal.

The decrease in blood pressure when drinking white wine is due to the action of ethanol. In the future, blood pressure rises sharply, the vessels narrow. The effect of white varieties is practically the same as the effect of fortified alcoholic beverages.

Scientific research

Research by British scientists from Queen Mary University of London in 2006 proved that wine drinks containing polyphenols can cleanse blood vessels and reduce blood pressure. They suppress the production of endothelin-1, a protein that has a vasoconstrictive effect. The high content of procyanidins also prevents the development of hypertension.

Both polyphenols and procyanidins remain in high concentration in red wines that have been fermented for 3–4 weeks. Definitely with skin and bones.

In 2011, scientists from Rotterdam (Netherlands) conducted an experiment in which people with mild hypertension drank drinks with polyphenols, but with the ethanol removed. Its exclusion was necessary, since ethyl is able to increase blood pressure. Clinical picture: no positive effect of polyphenols on blood pressure, but presumably they are necessary to maintain vascular tone.

Scientists at the University of Barcelona in 2012 compared natural red wine and its non-alcoholic version with the same concentration of polyphenols. The pressure was noticeably (by 2-6 units) decreased when drinking the 2nd option.

Rules of use

Large doses (over 300 ml per day) of even extra-class dry red wine will negatively affect the human body. Abuse is a direct path to alcoholism; there is no need to talk about the normalization of blood pressure.

The permitted dosage for an adult of an average weight category is no more than 50–150 ml of a drink. Wines should be abandoned with hypertension of 2-3 degrees, they do not stabilize the condition, but only gradually aggravate the course of the disease.

At low pressure, when taking hypertensive drugs, you should not drink alcohol-containing drinks, the interaction of the components of drugs and wine develops in an unpredictable way. You will need a non-alcoholic replacement for wines where ethyl alcohol is completely absent.

Who is not allowed to drink

Contraindications to the "treatment" of hypertension with red wine - the presence of diseases. The list includes:

• cirrhosis of the liver;
• pancreatitis;
• heart attack, stroke in history;
• arrhythmias;
• diseases of the liver, kidneys;
• inflammatory processes of the gastrointestinal tract, gastritis with high acidity;
• nervous, mental disorders;
• cholelithiasis.

Drinking red (white) wine does not mean “treating hypertension”. You can’t wine with a consistently elevated blood pressure (chronization of hypertension, hypertension). The slightest dose of ethanol raises blood pressure, which can lead to a hypertensive crisis and death. The benefits of red wine relate to a relatively healthy person who leads a measured lifestyle, keeping a balance of physical activity and nutrition. And we are talking only about high-quality varieties of wines, expensive, vintage.

Test: Check the compatibility of your medication with alcohol

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People often talk about how healthy red wine is. In countries such as France, Italy, England, one glass of this drink is taken before dinner to improve digestion.

Wine is credited with a huge number of medicinal properties. This includes the normalization of the cardiovascular system.

As a result, the question arises: how does it affect the human body?

Reference! You should not drink alcohol if you have taken cardiovascular medications. The effect of the drug will increase, the consequences of which are difficult to predict.

Red wine

Alcohol first relaxes, constricts blood vessels and blood pressure goes down. However, after a while, the heart will begin to beat faster, because of which the blood vessels dilate and the pressure rises.

Nutritionists conducted an experiment, as a result of which it turned out that hypertensive drink dry red wine is useful:

• Blood pressure is reduced and the risk of stroke is reduced by 20%.
• With daily use, the risk of cancer, gum disease, endocrine system and vascular atherosclerosis is reduced. We are talking about red dry because. it is this variety that contains a lot of fruit acids.
• The special composition of this drink saturates the blood with oxygen, reduces its viscosity and reduces pressure on the valve system of the veins.
• There is also a diuretic effect, which reduces swelling. This wine has a number of vitamins and elements that make it even more useful.

Watch a video that talks about how red wine affects the human body:

Table wine

Red table wine has the opposite effect - it increases blood pressure, like any other alcohol. Sweet table wine is not allowed to drink with high blood pressure.

White wine

Any alcohol increases blood pressure - this is a well-known fact. Exceptions are dry wines. Dry white wine loses to red in its composition.

In this case, there are fewer tannins and flavonoids, but this does not exhaust its benefits for the cardiovascular system. Drink the drink within the normal range, and the benefits will become apparent.

Here is how this type of wine affects the human body:

1. normalizes blood pressure;
2. strengthen the walls of the vessels of the brain and heart;
3. improve lung function.

Reference! This drink contains antioxidants, healthy salts and trace elements that are easily absorbed into the blood.

Why does dry wine lower blood pressure?

Dry red wine contains resveratrol, which has anti-inflammatory, antitumor and other effects. Just a slight presence of sugar in wine can have a negative effect.

Alcohol for hypertension

How does the product of grape fermentation affect the human body with hypertension. People suffering from high blood pressure should be aware of this.

Drinking is allowed if a person knows the measure and knows how to drink it correctly, avoiding unpleasant consequences.

Only dry wine will have a positive effect on the body. Its use is allowed only in minimal quantities. The optimal dose is from 50 to 100 milliliters per day.

Sometimes you can dilute it with mineral or ordinary water to reduce the strength of alcohol and this will not affect the healing properties of the composition. Fruit acids, which are contained in wine, have a vasodilating and antispasmodic effect.

Important! Alcohol is not the best way to treat hypertension. Excessive alcohol consumption can lead to the opposite effect - an increase in pressure.

The video tells whether it is possible to drink alcohol with hypertension:

Under what circumstances should you not drink?

Despite the huge number of medicinal properties of grape fermentation products, there are some restrictions on the use of this drink.

Red wine should not be drunk:

• People with gastritis, stomach and intestinal ulcers, pancreatitis.
• Do not drink if you have frequent headaches.
• Refrain from alcohol addiction.
• With bronchial asthma.
• With allergies.

With diabetes, you can drink only with meals and in minimal quantities.

Dry white wine is also contraindicated for depression, alcohol addiction, coronary heart disease.

Important! If you drink more than the daily norm, then the risk of developing cancerous tumors, cirrhosis of the liver, and dependence on alcohol increases. With alcohol abuse, unhealthy children are often born and suicides are committed.

With the following symptoms, you need to urgently call an ambulance:

1. If blood pressure has increased above 150/110
2. If your blood pressure drops below 90/50
3. With blurred consciousness
4. With partial or complete paralysis

Folk recipes

There are many popular methods for lowering blood pressure.

1 recipe

A mixture of red wine, sugar, horseradish root and orange.

For cooking you need to take:

• 150 grams of horseradish roots
• 500 grams of orange
• 300 grams of sugar
• 1 liter red wine

Grate the horseradish roots, grind the orange through a meat grinder or food processor and mix these ingredients.

Then sprinkle everything with sugar and pour wine. Leave the finished product in a water bath for an hour. Refrigerate for the same amount of time and filter.

2 recipe

To strengthen the muscles of the heart and lower blood pressure, you need to mix wine and lemon peels. Put them in a dark place for 2 days. The place must be cold. Lemon can be substituted for orange.

Drink after dinner, 50 grams every evening. Add a teaspoon of honey before drinking.

3 recipe

From headaches, 70-80 grams of this drink per day helps well. Over and over again, increase the dose to the recommended rate.

4 recipe

During meals, drink two to three tablespoons of wine mixed with aloe juice.

5 recipe

An excellent option is mulled wine.

To prepare it you need:

• 0.7 liters of wine
• 6 teaspoons of sugar
• 1 teaspoon cinnamon
• 0.5 lemon

We choose spices to taste (cinnamon, ginger, cloves, nutmeg, allspice).

We heat the wine with spices over low heat, while boiling, add sugar in small portions. Mulled wine should not boil, but should be hot (80 degrees).

6 recipe

50 grams of dry wine with garlic will help strengthen blood vessels. To do this, we insist three to four cloves of garlic and one bottle for a day in a dark, cold place.

These recipes can be a good prevention of cardiovascular disease, but not the main treatment. You can not continue treatment with these methods in the presence of allergic reactions or indigestion.

Important! If after the use of folk remedies the condition does not improve, or if the state of health, on the contrary, becomes worse, then you should consult a doctor.

So, wine affects the state of pressure. As a result of many experiments, it was found that it is the dry variety of wine that has a beneficial effect on health and lowers blood pressure.

The use of this alcohol can improve the general condition of the body. You need to know the measure and not abuse it.

When applying treatment with this drink, you should pay attention to contraindications.

Easily digestible carbohydrates are organic substances that act as a source of energy for a full life and our body. Of course, carbohydrates are an important element, the reserves of which must be replenished without fail. But how to isolate this particular type of carbohydrate from all foods?

The role of carbohydrates in nutrition, foods containing this type of carbohydrates and a diet with a restriction on their amount - we will talk about all this today. Let's get started.

As everyone knows, carbohydrates are divided into two groups: fast (in our case, easily digestible) and slow. Each of them differs in structure, nutritional value and rate of assimilation by the body. Each food product, be it a potato or a piece of meat, consists of all kinds of substances that the human body needs to ensure normal life and all organs and systems. Carbohydrates are the most important nutrient found in sugar and various plant foods.

As already mentioned, these substances provide our body with the necessary energy. Each person has their own rate of carbohydrates, which depends on the activity of the person and the consumption of energy reserves. Those carbohydrates that are not consumed throughout the day are converted into fat cells, disrupting the functioning of internal organs and increasing the level of “bad” cholesterol in the blood.

The main types of easily digestible carbohydrates:

1. Glucose (dextrose)- the most common and well-known representative of carbohydrates, participating in almost all metabolic processes. Thanks to glucose, our body is provided with the necessary energy. In order for dextrose to enter the body from blood cells, insulin is needed - a substance that is produced in certain quantities by our body. Deficiency of this organic substance can cause irritability, increased fatigue, decreased performance, dizziness, nausea, and sometimes fainting. Glucose can be obtained from fruits and certain types of vegetables.
2. Fructose- partially converted by the liver into glucose. You can meet her in cherries, melons, apples, currants, and also various types of honey.
3. Galactose- when interacting with glucose, it forms a disaccharide. You can get galactose from fermented milk foods such as milk, cheeses, cottage cheese, kefir and others.
4. Lactose- the only carbohydrate of its kind, which is of animal origin, which makes this milk sugar an incredibly valuable component of the diet of every person. You can get lactose from milk.
5. sucrose- found in various types of sugar: beet, cane and brown, sometimes this substance can be found in ripe fruits and vegetables, but its amount will not be large (less than 10%).
6. Maltose- sugar, of natural origin, formed during the formation of malt and the fermentation of grapes. This organic compound is found in beer products, muesli and citrus fruits.

Precautionary measures

Easily digestible carbohydrates are of almost no value to our body, and are even dangerous to some extent.

Excessive consumption of carbohydrates contained in foods can adversely affect health:

1. Hormonal disruptions.
   It adversely affects the work of the pancreas and adrenal glands. Foods containing fast carbohydrates provoke an energy surge, followed by fatigue and wear on the endocrine system.
2. Changes in the intestinal microflora.
   Each person maintains a balance in the digestive system between beneficial microorganisms and fungal ones. When the latter begin to suppress the former, this can lead to a decrease in immunity and the occurrence of fungal diseases.
3. Empty calories.
   These organic substances almost do not replenish the reserves of useful elements in the body and contain a huge amount of empty calories that are transformed into fat cells.
4. Insulin spike.
   Due to the fact that this type of carbohydrate consists mainly of various sugars, this leads to an instant release of a hormone such as insulin. An excess of this substance helps to slow down the process of splitting fats, moreover, it “helps” them to form. This hormone causes a feeling in the human body that is a bit like euphoria, but after a few hours it passes and insulin starvation sets in - the body begins to “ask” to replenish supplies with foods that contain fast carbohydrates.

List of foods that contain fast carbohydrates

Some foods that are present in our daily diet contain easily digestible carbohydrates and are hazardous to health. The glycemic index (GI) of such products exceeds 60 units, and their number is so large that it is very difficult to manage with a restriction.

For those who don't know, the glycemic index is, in a way, how fast our body digests carbohydrates.

The table below will help you quickly determine which foods are among those that pose a threat to the human body. Qualified nutritionists strongly recommend minimizing such foods.

The above products contribute to an accelerated surge of energy, but at the same time I will increase the amount of adipose tissue.

Limit fast carbohydrates with diet

A diet that is aimed at limiting easily digestible carbohydrates helps to restore and maintain the full functioning of all human systems and organs. In addition, this diet helps to get rid of excess weight. This food system stimulates the body to produce energy from amino acids and low fat oxidation. Reducing fast carbohydrates helps to bring your forms in full order in a fairly short period of time.

The basic principles of the diet:

• The diet is based on eating foods that are rich in proteins and fats. For example, chicken eggs, meat products (meat, homemade meatballs, meatballs, etc.), fish products, nuts, seeds, fermented milk products and whole milk.
• In order to maintain the production of insulin in a normal mode, it is necessary to consume carbohydrates daily, the amount of which is approximately one gram per kilogram of body weight.
• Minimize all foods that are rich in easily digestible carbohydrates. The table above will help you with this, in which you can find the ratio of foods and their GI.
• Nutrition should be divided into 5-7 doses, so that the break between them is no more than 4 hours, since this can provoke protein deficiency, which is not very good for the process of losing weight.
• We eat in small portions, so that you have the feeling that you haven’t eaten a little.
• The diet, as a rule, should be based on boiled, steamed and baked foods. Therefore, it is better to refuse fried, smoked, pickled food. Vegetables are best consumed raw, while meat (lean varieties) and fish are best steamed or baked.
• Physical activity is very important. Therefore, choose the sport that is closer to you and engage in health. Ideally, there should be at least three workouts per week, the duration of which is from half an hour to an hour.

After a month of such nutrition, you can normalize all metabolic processes in the body, as well as get rid of annoying kilograms on the body. In addition, this dietary food system will help to improve the production of insulin.

Take care of yourself and be healthy!

The health of our body is highly dependent on what and how we eat. Today, many people, being young, already have a whole list of diseases: obesity, ulcers and gastritis, diabetes. To avoid this, you need to eat right, which means eating light, balanced food. To everyone who cares what he eats, we will tell you what food is the easiest for the stomach, why and how to eat right.

A bit of anatomy

The stomach is a muscular hollow organ. Its tasks include the accumulation of swallowed food and its processing, moving into the intestines.

In addition, it contains:

• A number of substances are absorbed: sugar, water, etc.;
• Many harmful bacteria die;
• A set of hormones is produced.

Its inner surface is formed by four shells:

1. Mucous;
2. Submucosal;
3. Muscular;
4. Serous.

They contain a large number of blood vessels and lymph nodes, hydrochloric acid is formed, and they also create a protective barrier by neutralizing it, thereby protecting muscle fibers from aggressive effects.

It is impossible to list all the work that the mucosa and other membranes do here, but it is not difficult to understand that by violating their integrity and functionality, a person can no longer count on healthy digestion. To do this is very easy.

Why is it important to eat right?

The stomach begins to hurt after regular consumption of spicy, salty and fried foods. Alcohol, some drugs and additives break the delicate epithelial layer, then the following symptoms begin to appear:

• Heartburn;
• severity;
• Nausea;
• Bloating.

All this will indicate that the organ cannot perform its functions correctly, its surface is damaged, which means that ulcers can form that do not have time to heal due to constant exposure to caustic food. Over time, chronic inflammation appears, which in turn can lead to more serious consequences, such as cancer.

Therefore, it is very important to know which foods are good for the stomach, envelop its walls, and do not destroy them, and are also well absorbed without affecting the general condition. After all poorly processed food is not absorbed by the body, we lose the necessary substances and, on the contrary, accumulate unnecessary ones. From here there are problems with excess weight, pressure, high sugar and many others.

light protein food

There has been a lot of controversy among nutritionists recently: some argue that the diet should be entirely carbohydrate, the body synthesizes all the missing substances itself. Others are sure that the rejection of proteins (proteins) will lead to irreversible consequences, health problems, problems with the heart, blood circulation, and muscle tissues will begin.

But none of them deny that protein is a necessary element, the basis for the formation of muscles, skin, nails, hair. At the same time, its excesses are not deposited in the body, the main thing is to know the measure - a person leading a normal life, enough 0.8 g per kilogram of weight per day.

If you are on a diet, do not give up proteins at all, eat light proteins, they are well digested and maintain health.

The table below shows the content of elements in 100 g of the product, with its help you can choose what suits you:

• Cooked meat

• Grilled meat

• boiled fish

• Some dairy products

• Vegetable protein - legumes

Thus it becomes clear: beef, veal and pork are heavy foods, especially if they are fried, as they contain a lot of fat. Legumes are much lighter, but they are plants and they are digested differently.

Easily digestible foods: a list

People who have problems with the gastrointestinal tract should not overload themselves, it is said above why. They need to make a menu not only from light proteins, but also from food that contains fiber, it provides easy movement of mass through the gastrointestinal tract:

• Green leafy vegetables;
• Fruits: watermelon, melon, oranges, papaya, persimmon;
• Oats;
• Kissel, green tea;
• Dried fruits;
• Lentils;
• germinated wheat;
• Almond;
• Boiled chicken.

Those who are accustomed to drinking dinner should stop doing it. The liquid reduces the concentration of hydrochloric acid, diluting the gastric juice - the digestion process slows down.

After eating, it’s good to move a little, for example, take a walk, this will also speed up the processes, you will notice how heaviness disappears.

And be sure eat small meals end your meal a little hungry.

Easily digestible food

Today, everyone who can (experts and not so much) argues about which products are more useful: vegetable or animal, and in both there are protein , but:

• Animal- contains the necessary amino acids (methionine, tryptophan, lysine) and is similar to the one in our body, it is better absorbed;
• Vegetable it is considered incomplete, since it lacks some of the amino acids and is absorbed by only 50%.

However, animal food is fatty, it contains a lot of cholesterol, these factors can provoke various diseases of the heart, blood vessels and endocrine system, gastrointestinal tract. Whereas vegetable is safe, which has been proven by numerous studies.

That's why it is important to know how to combine dishes correctly, it will save you from excess weight, other health problems, saturate the body with everything you need.

Examples of correct combinations:

• Oatmeal and milk;
• Veal and green peas;
• Beef and leafy vegetable salad;
• Boiled fish and beans.

The main thing is not to eat too much protein food at once, a serving of meat should be 1/3 of the total amount of vegetables - the golden rule for good digestion.

So, the ability to eat in order not to harm yourself is a real art. You need to learn how to combine products, take into account their features, then they will only bring benefits, do not disturb digestion, support health and appearance. We hope that we helped you at least a little in this difficult matter, and now you will understand what kind of food is the easiest for the stomach, how to eat properly and what is better to refuse.

Light food video

In this video, Academician Oleg Torshunov will tell you which foods are most easily absorbed by our body:

Food compatibility is very important, because nothing has such a strong effect on our health or ill health as the right or wrong combination of products.

Why Product Compatibility Matters

Sometimes after eating we have a desire to sleep. This is because digestion requires a huge expenditure of energy from all body functions. The work of the heart, lungs, nerves, brain, endocrine glands, all organs and systems constantly requires a certain amount of energy. Digestion takes more energy from the body than all its functions and any physical activity (running, cycling, etc.).

Where can the body get additional energy from? Obviously there are only two ways.

• Eat easily digestible food, on which the body spends the least of its energy and time to digest, assimilate and purify.
• The right combination of products.

What is easily digestible food?

These are good quality sunlight, air, water, plant products, rich not only in light, water, oxygen, but also in fiber, vitamins, trace elements, amino acids, fatty acids, alkaline bases.

Fruit, when eaten properly (fresh, raw, separate from other foods, on an empty stomach, before meals) is usually digested within 30-80 minutes. Vegetables, consumed separately or in the right combination, are digested in 2 hours. At the same time, our body is adapted to their assimilation both physiologically and genetically.

But as for the combination of vegetables with other products, it is necessary to know certain laws in order not to suffer later from indigestion, gas formation, discomfort, which can lead to chronic diseases. What are these laws?

Fruits and vegetables are digested in the small intestine, leaving the stomach very quickly. Bread and meat, on the contrary, must first be processed by the juices of the stomach. When you eat meat, bread and fruits at the same time, fermentation begins in the stomach with the formation of alcohol, acetic acid and other unwanted products. It turns out that it is not the products that are harmful in themselves, but their wrong combinations are harmful.

Incompatible products, while entering the stomach, disrupt the natural process of digestion, become poisonous.

What products do not match?

It has long been known: The following mixtures are poorly combined with each other: fish and milk - two proteins cannot be used at the same time; milk and fruits - fruits do not go well with anything; eggs and fish - two proteins - overload; peas and sugar - protein and carbohydrates do not combine; chicken and sour milk - two proteins are not digested; honey and oil - fat and carbohydrates.

Basic Rules

Main products - vegetables

The basis of every meal should be fresh green vegetables; and most of them (if not all) should be raw.

Salads do not need to add a lot of oil and acid: excess acid interferes with the absorption of starch and proteins, and oil significantly reduces the release of hydrochloric acid in the stomach.

Cabbage and other vegetable juices stimulate the secretion of gastric juices as well as enzymes, which is why it is so good to combine meat or fish with green vegetables.

How to eat fruits

Fruits eaten simultaneously with ordinary food can turn into a rotting mass in the stomach and intestines: therefore, it is better to eat them separately - after all, the body needs only 40-60 minutes to digest fruits. Eat fruit, wait an hour, then sit down to dinner. Try not to mix sour and sweet fruits.

An alkaline diet is healthy for your body, so be sure to eat raw vegetables and raw fruits.

Those who love fresh vegetable and fruit juices, fresh vegetable salads and fresh fruit salads will keep their health for years to come.

Product combination principles

In 1902, the great physiologist I. P. Pavlov published the work "The work of the digestive glands." He found that for each product the body produces its own enzymes and juices (“bread juices”, “meat juices”, etc.). This work gave impetus to scientific thought in formulating the basic rules for combining foods on a physiological and biochemical basis.

Numerous in-depth scientific studies on food combinations have been carried out by many scientists around the world. Interesting studies were conducted by the world famous Dr. Herbert M. Shelton. His labors created the science of nutrition, which he called "Orthotrophy", where he clearly formulated the basic rules for combining food products (food compatibility):

Combinations of carbohydrate foods

Let's talk about how and with what products of carbohydrate content are combined. With what you can combine carbohydrates, and with what exactly not.

Never eat a concentrated protein and a concentrated carbohydrate at the same time. This means: do not eat nuts, meat, eggs, cheese and other protein foods along with bread, cereals, potatoes, cakes, sweet fruits. In one meal, you need to eat eggs, in another - fish, in the third - milk, in the fourth - cheese, and in a completely different time - bread or cereals, or noodles. If you cannot refuse flour products, then eat them separately.

Never eat carbohydrate and acid foods at the same time. This means do not eat bread, potatoes, peas, beans, bananas, dates and other carbohydrate foods with lemon, orange, grapefruit, pineapple, cranberries, tomatoes and other acidic foods.

Why don't proteins combine?

Never eat two concentrated proteins in one meal. Two proteins of different types and different composition require different digestive juices and their different concentrations. These juices are released into the stomach at different times. Therefore, you must always follow the rule: one protein at a time.

Fats and proteins do not mix together. Cream, butter, sour cream, vegetable oil should not be eaten with meat, eggs, cheese, nuts and other proteins. Fat suppresses the action of the gastric glands and inhibits the secretion of gastric juices.

You should also not combine acidic foods with proteins in one meal. Oranges, lemons, tomatoes, pineapples, cherries, sour plums, sour apples should not be eaten with cheese, nuts, eggs, meat. The less complex food mixtures, the simpler our dishes, the more correct the combination of products, and therefore our digestion is more efficient.

Starch Compatibility

What can be said about products containing starch, what should they be combined with?

Don't eat starches and sugar at the same time. Jelly, jams, fruit butter, molasses sugar, syrups should not be eaten with bread or at the same time with cereals or pastries - cakes, cakes, buns. All this will cause fermentation in the intestines, and then poisoning of the body. Usually holidays with cakes, sweets, pastries lead to vomiting, illness, especially in children and the elderly.

Eat only one concentrated starch per meal. If two types of starch (potatoes or porridge with bread) are consumed at one time, then one of them goes for absorption, and the other remains intact in the stomach, like a load, does not pass into the intestines, delays the absorption of other foods, causes fermentation, an increase in gastric acidity. juice, belching, etc.

What to say about the combination of fatty foods

It is better to turn milk into a fermented milk product, take it separately or not take it at all. Milk fat prevents the secretion of gastric juice for some time. Milk does not settle in the stomach, but in the duodenum, so the stomach does not react to the presence of milk with secretion, which interferes with the absorption of other food if it came with milk or dairy products. One of the main tasks of the right combination of products is to prevent fermentation and decomposition of food in the intestines.

In salads, according to G. Shelton, neither vegetable oils nor acids should be added. Acids interfere with the absorption of starch and proteins. If non-emulsion fats are added to food, the secretion of hydrochloric acid in the stomach becomes weak or completely absent. Fats also interfere with the absorption of proteins. It is better to season salads, if necessary, with vegetable juices. The juice of cabbage and other vegetables, added to food, greatly increases the secretion of gastric juice. In addition, juices significantly increase the content of enzymes.

Fats are the hardest to digest in the body. Fat, even in small amounts, slows down the secretion of gastric juice. Cabbage juice almost completely opposes the inhibitory effect of fats on the secretion of gastric juice and gastric mobility.

Proper use of melon and fruits

Melon should always be eaten separately and, like any fruit, on an empty stomach, 1 hour 20 minutes before meals.

Fruit eaten along with any other food, despite their high nutritional value, will turn all food into a rotting mass. In combination with other products, fruits ferment easily. It is best to eat them separately, before meals, with sour and sweet and sour in one meal, and sweet in another. For their assimilation, fruits require 65-80 minutes. If you eat them with food that takes several hours to digest, the digestive process will be seriously disturbed.

A raw food diet and observing 24-36-hour weekly fasts is the best way to treat and prevent any disease.