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Основная статья: Food

Blog: eat live, live to eat

chernowa155 Чернова Лиза 28 янв, 15:46
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How to save money on food?

How to save money on food: four main tips
Most often, people who want to save money tend to reduce their spending on entertainment, on furniture or on appliances. But what if the solution actually lies somewhere else? Most of the money we spend is on the essentials, for example, food. This is my post today.
Every person who has ever calculated how much money they spend in different areas of their life, noticed one strange pattern, which is that they spend the most money on food.
An average European (according to the World Bank) spends at least 400 euros per month on food from the supermarket. If this person also visits cafes and restaurants, this amount tends to increase by another several hundred euros, leading to huge amounts being spent on food per month. So how can you reduce this expenditure without harming your health?
First you need to evaluate your spending. Write down one week’s worth of shopping – what you buy and how much it costs. And then re-read your list at the end of the week and notice that maybe you buy something very often. For example, a lot of ice cream or crisps or chocolate. Think about which products from this list can be replaced with cheaper ones (keeping the quality), and also consider which products you would like to keep, for example, your favorite coffee or chocolate brand.
The first tip concerns cafes and restaurants – stop going there. According to statistics, only in the third or fourth restaurant a person really likes what’s being cooked. So, you are essentially overpaying for something that you still don’t even like. Unless, of course, you have been a customer of one particular restaurant for many years … But this factor can work positively. Learning the recipes of your favorite dishes from your favorite chef by heart, and trying to cook them yourself, following the recipe can save you a lot of money.
In addition, stop buying ready-made, fast food (convenience foods) in supermarkets. These types of foods contain many types of preservatives inside one package meaning you are paying just for the packaging and all the unhealthy substances inside this packaging, (only added to make the dish more convenient and faster to prepare), depriving the food of the most important thing – it’s nutrients and vitamins.

chernowa155 Чернова Лиза 11 дек 18, 17:09
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How does food affect our skin and appearance in the morning?

How does food affect our skin and appearance in the morning?
An experienced doctor, looking at the patient’s face, can tell (with a high degree of probability) what and how a patient eats. This is my post today.
If there is a rash on their forehead then it may mean that the intestines are heavily clogged with food and the alarms begin to ring. They simply cannot cope with digesting so much food. And for girls who are sitting on a non-cholesterol diet, who have excluded fats and oil from the diet, rashes appear on the temples.
The cause? The gallbladder requires oil and fat, it wants to move. The area around the eyes is the area of the kidneys. If less than 2 liters of water enter the body per day, or too much, then the kidneys start to suffer and then swelling will appear under the eyes the next morning. The space between the eyebrows is the projection zone of the liver. Problems with this organ occur when a person eats heavy food, as evidenced by inflammatory processes (acne) on the skin between the eyebrows.
Cheeks show what’s happening in the stomach. It cannot be overloaded. The stomach loves it when a person eats a little, often and only fresh food. But the bright red nose in the morning says that it was not necessary in the evening to drink so much alcohol.
Each of us can look in the mirror at our face and read the signals that the body sends us. From these signs, we can draw some conclusions and make the necessary changes to our diet.
What makes up a healthy menu? What products ruin our skin, and which help us to look beautiful? First about the bad.
– Sweets and chocolate. They provoke rashes on the face and can give us skin problems.
– Fast food. Teenagers’ favourite food. Yes, it is really tasty. But the fat from such foods will gradually lead to skin problems. For example, girls who love french fries often have very oily skin with various kinds of rashes.
– Spices. In small quantities these help to improve digestion. But their excessive use is not the best way to improve the condition of the skin.
– Alcohol. Another enemy of female beauty. A glass of wine is the norm for one day, not every hour.
And what products can be considered to be our assistants? There are a lot of them, but three are the most useful.
1. Tomatoes. These juicy fruits are able to protect our skin from sun exposure, they prevent the so-called photo-aging – permanent damage to the skin by ultraviolet light. Their structure contains a substance lycopene, which is also a powerful antioxidant.

chernowa155 Чернова Лиза 11 дек 18, 17:08
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Eating insects: absurd or the future?

Eating caterpillars or insects in front of a camera is a demonstration of how nutritious these things can be, but the modern, ordinary person is disgusted even to watch. In some eastern countries, such foods are a common thing; grasshoppers fried in sugar, different types of worms and other “goodies” found in Europe are still surprising to most. This is my post about.
But, here in the Netherlands, there are already companies that have specialized in farming insects for food for 8 years. However, they do not feed people with these crickets or worms, but extract protein from them and use them as bio-additives in other dishes. The benefit of this kind of food is a decrease in the number of farm animals, like cows, in the country, polluting the soil and atmosphere with methane.
Modern biology has had a lot of success in squeezing out insect oil. This fat is yellow and rich in omega-3 acids. With animal meat, man does not get them. Insect oil is added to ice cream or cream that is on cakes and pastries. It is not necessary to even add flavors to the fat from the lionfish, as it smells like fruit. These insects do not feast on corpses but on different types of flowers.
Cockroaches are really disgusting not only in appearance but also in their smell, like the oil they produce. This oil is only suitable for car lubricants. But the fat from the flour worm is lighter than all other oils from insects. It is odorless and is suitable for bio-additives that have been actively used in the bio-industry for a long time.
In Africa and Oceania, large white worms that live under the bark of trees are commonly eaten as a source of protein.
In Thailand, people love eating locusts; in China, earthworms are cooked in soups. Scientists argue that we should all soon begin to eat more insects. Squeamish people will have to overcome this feeling. It is proven that the protein from insects is much better and absorbed faster than that from animal meat. If it is good to cook dishes from these crawling and flying creatures, they will be tasty and nutritious. Farming insects compared to animals is easier if the climate allows it. It is easier to make a dish that can be eaten from a pile of bees or beetles than slaughtering a pig or a cow, butchering them and then boiling, smoking or frying the meat.

chernowa155 Чернова Лиза 5 дек 18, 21:00
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Beware of nitrates in food!

Beware of nitrates in food!
Imagine a summer morning in a picturesque village. You wake up from the gentle touch of the sun’s rays, the ceremonial crowing of the neighbor’s rooster welcomes you, and your legs are already rushing out of the house towards a new day …
How great it all is! The garden in the backyard is full of bright red cherries, and the leaves of the lettuces and parsley are green … This is a vitamin paradise!
This is what we have in our minds, but, unfortunately, we are led to disappointment. The culprit? Tiny molecules of nitrates … This is my post today.
What are nitrates?
Nitrates are compounds (salts) of metals which contain a residue of nitric acid (HNO3). In solutions, nitrates are, as a rule, represented by negatively charged particles — nitrate anions (NO3–), which contain three oxygen atoms and one nitrogen atom.
It is nitrates that are the main form in which mineral nitrogen is absorbed by plants from the soil. After absorption, nitrates are included in reduction reactions, the purpose of which is to obtain ammonium ions (NH4 +). A simplified diagram of this process is as follows:
NO3- → NO2- → NH4 +
Why precisely ammonium? It’s simple. Recall that proteins, one of the most important classes of organic compounds, are composed of amino acids. Amino acids, in turn, are nitrogen-containing molecules. To build an amino acid and, accordingly, protein, the body needs nitrogen. It so happens that nitrates containing nitrogen cannot be involved in the synthesis of amino acids, but ammonium can. So the plant has to first absorb the nitrates and then turn them into ammonium. Alas, this transformation is not an instantaneous matter; therefore, nitrates can accumulate in the plant’s body, and we, in turn, eat them.
Which are the dangerous nitrates?
Approximately 70% of all nitrates enter the human body from food composed of plants (fresh or canned vegetables) and about 20% with water (especially water rich in nitrates from wells; deep-well drilled water contains much fewer nitrates). The remaining 10% of nitrates a person receives is from animal products and pharmacological preparations. The permissible daily intake of nitrates for a person is set at 5 mg per 1 kg of body weight.
Once in the human body, nitrates are converted into nitrites – particularly dangerous anions that oxidize hemoglobin iron. Oxidized hemoglobin (methemoglobin) is unable to transport oxygen. As a result, oxygen deficiency of tissues and organs (hypoxia) develops and in particular, pernicious hypoxic state for cells of the nervous tissue and heart muscle. The accumulation of 20% methemoglobin in the blood is dangerous to our life. A prolonged continuous flow of nitrates into the human body can cause destructive changes in the heart, kidney damage, and an increase in the thyroid gland can be observed (nitrates reduce iodine). Nitrates contribute to the development of pathogenic intestinal microflora, as a result of which intoxication states develop. Particularly dangerous is the conversion of nitrates and nitrites to nitroso compounds, which are characterized by a strong hepatotoxic and carcinogenic effect and can provoke the development of cancer of the liver, mammary glands, stomach and even leukemia.
How to live with them?
After the information above, it is somehow even scary to eat any products that are plant-based. But still, plants remain the most important suppliers of vitamins, minerals and bioflavonoids, so excluding them from our daily diet is very unwise. What then should we do?
It should be noted that plants, according to the localization of the nitrate reduction reaction, are divided into three main groups. Representatives of the first group of the process of nitrate recovery almost completely takes place in the root system, and ammonium or ready-made amino acids are transported to the part above the ground. These plants are the safest to eat. These include peas, blueberries and some other species. The second group is the complete opposite of the first: they accumulate and restore nitrates in the aboveground part, and ammonium and amino acids (sugar beet) are transported to the roots. Finally, the third group is plants in which the reduction of nitrates occurs equally in both the roots and the leaves. These include cereals and vegetables.
It is also important to note that plants, depending on the species, accumulate nitrates in different quantities. In this case, there is also a three-level classification. Representatives of the first group are species with a high content of nitrates (up to 5 g per kg of plant mass). These include lettuce, cabbage, beets, dill, onion leaves, cantaloupe and watermelon. The second group accumulates nitrates in medium quantities – up to 300-500 mg / kg. This group includes horseradish, cucumbers, carrots, cauliflower, and zucchini. The third group is our favorite because these vegetables accumulate nitrates in minimal quantities (up to 100 mg / kg). They include peas, sorrel, potatoes, tomatoes, and fruit.

chernowa155 Чернова Лиза 5 дек 18, 20:53
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Curative effects of apples

Curative effects of apples
In the last decade, many studies have found a wealth of positive effects that apples have on human health. Apples are not delicious but they are also a great fruit to eat for your health. Adding apples to your daily diet is a very simple way to combat oxidative stress, inflammation, diabetes, heart disease, asthma, Alzheimer’s disease and cancer. This is what my post about today.
  1. Antibacterial activity
Apples can have a very strong antibacterial impact against gram-positive bacteria, such as staphylococcus, epidermis, subtilis bacilli and gram-negative bacteria, and proteu myrabilis. In addition to the apples themselves, apple tree bark also has antibacterial and antimicrobial properties. It was found that both the fetus itself and the cortex inhibit the activity of various bacteria and thus, prevent the occurrence of diseases caused by bacteria and microbes. This property of apples and the tree bark may be associated with an abundance of polyphenols and flavonoids.
  1. Diarrhea and dysentery
Apples are effective against diarrhea. Apples reduce stool wateriness and its frequency. Thus, apples can be used as an effective tool in the treatment of diarrhea and dysentery. In addition, apples are also useful in the treatment of hemorrhoids, flatulence and vomiting.
  1. Diseases of the bronchi
Apples have a bronchodilar effect, that is, they reduce resistance to the breathing process and expand the bronchi and bronchioles. This effect helps in easing breathing and reduces the overall stress caused by lack of air.
A recent study showed similar effects when using apple extracts with an anti-asthma drug. The effect caused by the apples is explained by the presence of flavonoids, polyphenols, glycosides, saponins, tannins and alkaloids. Thus, it can be said that apples are just as effective as the medicines used in the treatment of asthma, so people with asthma should eat them.
  1. Liver damage
Carbon tetrachloride is a harmful substance that causes damage to the liver. It produces a lot of free radicals and increases stress due to oxidative stress, which, in turn, causes liver damage.
Studies have shown that apple pulp helps reduce the production of free radicals and reduces overall oxidative stress. This beneficial effect of apples is due to their high antioxidant potential. Antioxidants present in this fruit, remove free radicals and reduce lipid peroxidation (a process in which free radicals cause lipid degradation and, therefore, cause damage).
Apples improve liver function and reduce the level of liver enzymes, which usually increase with liver damage. In addition, apples also showed an increase in antioxidant enzymes and an improvement in the overall condition of the liver cells.

chernowa155 Чернова Лиза 5 дек 18, 20:46
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Why does the body need food with a balanced vitamin D content?

Why does the body need food with a balanced vitamin D content?
A person needs a whole range of complex vitamins and microelements for the normal functioning of the body, but some of them play a special role in our body’s vital activity.
Calcium is needed for bones and teeth, without it, the body will not get stronger. In addition, it takes part in the muscles, immune and nervous systems, by contributing to blood clotting. Phosphorus is also necessary for bones and teeth, and for muscles, it participates in the reproduction and division of cells, reduces the likelihood of sand and kidney stones, and is involved in all bodily processes. But the human body is not able to absorb calcium and phosphorus without vitamin D. This is what my post is about today.
Due to a lack of vitamin D, bones become weak, immunity goes down, and a variety of diseases can develop, including cardiovascular and cancerous ones. Its deficiency leads to health problems ending in death.
In many countries, the shortage is compensated by special treatment with ultraviolet rays of some products: milk, mushrooms, cottage cheese, kefir. This allows you to exclude some health problems among the population. Countries are particularly at risk where, due to climatic conditions, there is a clear lack of sun.
It is very important at an early age to give children enough Vitamin D, otherwise, in the first months of life, rickets can begin to develop, leading to serious complications. In adulthood, a person needs 600 IU per day of vitamin D, children need 400 IU, and older people up to 800 IU.
It is possible to provide the body with this substance in several ways: by means of direct exposure of the skin to ultraviolet rays, by taking multivitamin complexes, and also by adjusting the diet.
To saturate the body with vitamin D, you need to be in the open sun for about an hour a week, without using protective agents. Ultraviolet rays, reaching the open skin, help a person to synthesize this substance.

chernowa155 Чернова Лиза 5 дек 18, 20:39
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Useful properties of ostrich eggs

Useful properties of ostrich eggs
Over the past few years, ostrich eggs have become in demand among the population of Eurasia and America. Some people eat them to be fashionable, and others eat them because of their useful properties. You can buy such a delicacy on special ostrich farms, the number of which grows over the years in almost every city in Europe and Asia. This is what my blog is about today.
Only unfertilized eggs are used for food. Ostriches, as a rule, lay eggs in the warm season, so in winter this delicacy is almost impossible to purchase.
Ostrich eggs have an average weight of 1 to 1.5 kg, which is 30-35 times more than the usual chicken egg. The color of the shell depends on the breed of the bird and varies from pinkish-yellow (in Nanda ostriches) to black-green (in Emus ostriches). The protein has a transparent color, similar to that of other birds, and the yolk is a much richer, brighter yellow.
Like any other eggs, ostrich eggs are rich in protein and fats, which are primarily involved in the building of cells in any organ of the human body. Unlike normal chicken eggs, ostrich eggs are completely devoid of harmful substances, because ostriches are fed with high-quality food and they will not consume contaminated food. A 1600 g egg contains 1 kg of protein and 330 g of fat. One adult person for consumption of the daily rate of the main food components needs 100 g of such eggs.
In addition to the main organic substances, ostrich eggs contain vitamins and minerals. Thus, the average vitamin A content in 1g of an egg is 19 μg, vitamin E – 115-117 μg, vitamin B2 – 2 μg. This is almost 2 times higher than in chicken eggs. Also, ostrich embryos contain potassium (0.5–1 mg per 100 g), phosphorus (1 mg per 100 g), sodium (3 mg per 100 g) and calcium (1.5 mg per 100 g). The calorie content of these eggs is 120-160 kcal per 100g of product, which allows them to be used in various weight-loss programs too.
Ostrich eggs, in addition to their nutritional values, are used as a form of treatment and prevention of certain pathological conditions. Thus, in the cardiovascular system, the positive effect of ostrich eggs is found in the prevention of heart attacks, heart failure, angina pectoris and arrhythmia, atherosclerosis and varicose veins. Ostrich eggs help also to go through the rehabilitation period after the heart attack.
Ostrich eggs are recommended for people with excess weight. Products made from the protein and yolk of this bird allow you to lose weight and keep it off even when the diet is over.
Also, ostrich eggs cleanse the intestines and human blood from toxins and free radicals.

chernowa155 Чернова Лиза 5 дек 18, 20:24
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Everything you need to know about the legendary French cheese, Brie

Everything you need to know about the legendary French cheese, Brie
Among all the variety of dairy products cheeses are very popular: they are nutritious, good on the holiday table and for our daily diet. Cheese recipes are varied, as cheese is present in most cuisines of the world, and each nation develops its own cooking options using this product.
Brie cheese is the gastronomic pride of France. This is what my blog post is about today.
Some love it, others are confused by the presence of mold. Domestic manufacturers master the secrets of brie production quite successfully. To part with doubts about this product, you need to get to know it better.
General information:
Brie – a variety of soft cheese covered with white mold, originally from France. Brie – the name of the French region near Paris, where for the first time the production of this delicacy began.
Traditionally, the head of brie cheese is a circle with a diameter of up to 60cm and a height of up to 5 cm. Today, manufacturers also produce brie batch weights of 120, 125, and 150g.
The surface of a high-quality cheese is evenly covered with snow-white mold. It has a velvety, tender to the touch texture. On the surface, there may be yellow or reddish streaks.
Under the mold layer, there is a creamy milky mass with a white or yellowish tint, which seems to be liquid towards the center of the head but does not spread. The internal consistency of the cheese changes as it ripens: from elastic and hard to soft.
Flavor characteristics:
Cheese is a living product and its taste changes as it matures. Keep in mind that the shelf life of French cheese is about 30-35 days.
The taste of a young batch (up to 10 days matured) is gentle, salty milk, not sharp. Starting acquaintance with a French delicacy is best with a young cheese.
More mature products acquire a sharp, bitter taste, which is often called ammonia. The lower the cheese head, the sharper it is. Over-grown brie has a poisonous ammonia smell and is not to be consumed.
Nutritional properties of cheese (per 100 g of product):
Calorie content – from 290 to 350 Kcal.
Fat –28
Carbohydrates – 0.5 g.
Composition and production technology:
For the preparation of brie, cow’s milk, salt, rennet milk-clotting enzyme, and mold bacteria are used. The classic formula uses fresh milk, but modern manufacturers often use pasteurized milk for safety.
Brie preparation steps:
1. Milk is heated to 38°C, after which a clotting enzyme is added.
2. Wait about 2 hours. An important secret of mastery: high-quality serum removal.
3. The heads of the cheese are left to ripen for 7 days, during which they are methodically turned over.
4. After a week, the cheese is covered with bacterial spores. They grow and form a layer of velvety mold, which is responsible for the unique taste and nutritional benefits of brie.
5. Maturation lasts for 30 days, during which the texture and taste change.
Making brie does not depend on the season and is carried out manually.
History of this delicacy:
Brie is one of the oldest varieties of cheese. There is a version of the origin of the delicious French cheese with mold.
The milk of French breeds of cows has traditionally been distinguished by high quality and fat content, to a large extent contributed to the very favorable climatic conditions of the country. Peasants traded in fresh produce, while products from it were considered secondary and were used by the common people for food.
When the technologies for the production of butter and cheese remained at the initial stage of development, both products hardly differed from each other and periodically molded. Over time, the side effects of milk production were not only accustomed to but also appreciated the taste and benefits of mold. The solution of mold fungi began to be applied to the cheese blanks purposefully.
Some historical facts:
In 744 we find the first written mention of the delicacy.
In the late 8th century – cheese is delivered to the court of Emperor Charlemagne. Brie is a luxury product for the highest strata of French society.
1791 – In the midst of the Great French Revolution, the overthrown King Louis XVI tries to flee the country. Unable to resist the strong temptation to eat brie cheese, he stops in Varenna near the town of Mo – the center of production of the best cheese. In passing, the hated monarch was spotted and Louis appeared before the court of revolution and was soon executed.

chernowa155 Чернова Лиза 5 дек 18, 19:03
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All about eggplant (aubergines)
Eggplant is the king of the garden. This vegetable has purple-black color with a glossy shine and a cap that looks like a crown, so it really does look like a king. And even the royal family will appreciate its taste! Delicious Parma-style eggplants, stuffed or fried – these vegetables will always make a splash on the table. This is what my blog is about today.
Start growing eggplants:
Eggplant has been around for a long time. They came from India, but they were also eaten in Arabia, where sheikhs and shahs highly valued them. The Arabs introduced them to the people of Spain, who later brought them to this country, and by 1806 they grew both purple and white varieties.
One of the earliest references to eggplant is in a Chinese book from the fifth century. It seems that Chinese women considered it very fashionable to paint their teeth with black eggplant dye. Then they polished their teeth until they began to shine like metal.
But eggplant as a food or fashion accessory was not popular everywhere. In Europe, in the 15th and 16th centuries, eggplants were called “insane apples” because it was believed that eating them made a person crazy. Even when this fear began to fade, the Europeans still refused to eat eggplants, as they considered them poisonous. The eggplant is a member of the Solanaceae family, as are tomatoes, potatoes, tobacco, and belladonna. Eye drops obtained from belladonna (also called the deadly nightshade) were used by fashionable women to visually enlarge the eyes. From time to time someone who used the belladonna died from the effects of poisoning. Not surprisingly, by associating eggplants with deadly nightshade, people avoided eating them.
Other interesting names for eggplants include love apple, guinea pumpkin, oat beans, pea apple, cuckummer and terong. Even more impressive are such epithets like the “apple of Sodom” and “the apple of the Jew.” Few products can boast such a variety of names.
Interesting facts about eggplant:
A very old legend about Middle Eastern or Turkish origins of eggplants tells of an imam (a Muslim priest) who married a woman whose rich father earned money as an olive oil dealer. The young bride’s dowry was 12 barrels of olive oil. For 12 nights, the Imam’s wife served her husband a dish of delicious eggplant cooked in olive oil, but on the thirteenth night, this tasty vegetable was not on the plate. Imam was curious why this happened. When his wife told him that she had run out of olive oil, the imam just fainted. From now on, the stuffed eggplant dish, seasoned with onions, tomatoes and olive oil, began to be called “Imam Baldi,” which means “priest’s swoon”. In another version of this story, the imam was so overwhelmed by the extraordinary aroma of eggplant that he lost consciousness.
Since eggplant is an integral part of Turkish cuisine, it can appear in almost any dish. One of the foreign guests of Turkey once asked at the end of the meal: “Can I just have plain water, without eggplants, please”.

chernowa155 Чернова Лиза 5 дек 18, 16:39
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