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Reasons for eating apples

You feel full and thus no longer hungry. You are stronger as apples contain microelements and vitamin C (5 times as much in the skin). They help digestion (pectin absorbs products of bad metabolism, apples are a remedy for constipulation and diarrhoea). An apple before going to bed makes you sleepy. Apples are diuretic, because they contain plenty of potassium and very little sodium. Reduce effectively the level of cholesterol. Facilitate the assimilation of calcium. When crunching apples you massage your gums and make them stronger. Baked with honey apples relieve coughing. Apples are not fattening-low in calories. But it is much better to eat apple crisps because of vitamin C pectin and cellulose, they last long and they are light and easy to carry.



Rye is a two-year or one-year grain, which cultivation was originated in Asia. In Europe, it goes back to the years before the beginning of the new era. Rye seeds contain approximately 70% of carbohydrates (including, 35% of cellulose), 11% of protein, 2 % of fat, mineral components and vitamins A and E. As rye increases peristaltic motion of intestine, it is recommended in case of obstruction. Some scientists say that rye may play an important role in prevention of heart diseases because of the content of unsaturated fatty acids. Traditionally, rye infusions were utilised in respiratory illnesses, especially for cough release and for general softening effect in case of throat and bronchi inflammation. Rye bread, mellowed with milk, may be utilised for the treatment of ulcers. Hot rye dough is used for wet dressing aimed at softening.


Our common radish.

The radish contains a fairly complex composition of biologically active chemical substances. The root is rich in proteins, aminoacids, enzymes, vitamins B, C, organic acids as well as iron and magnesium salts, and – above all – potassium salts of which it is the richest source of all vegetables. The radish stimulates secretive functions of the alimentary tract glands, has a diuretic and mead mixed in a 1:1 proportion is used in the treatment of the inflammation of the upper respiratory system, especially with such symptoms as sore throat and dry cough. The same mixture is recommended in the prevention of artherosclerosis - initially 1/2 cup should be drank before meals and the dose should be gradually increased to two cups daily at the end of the month. The treatment lasts four weeks and can be used 1-2 times a year. In folk medicine, the radish mixed with the carrot is regarded as a very effective preparation in the treatment of anemia. Take equal amounts of radishes and carrots, wash and clean them, cut into pieces and extract juice. Pour the juice into a container of dark glass and put into a warmed up oven for three hours. Do not close the container while in the oven. One tablespoon of the mixture should be drunk 15 minutes before meals for three months.


Tomato promotion.

It was as late as the 19th century that tomatoes were admitted to the vegetable family. Tomatoes as very precious from the biochemical point of view as they contain proteins, enzymes, simple sugar and aminoacids. Besides, they contain quite a lot of carotenoids, vitamins, vitamins, organic acids and high-molecular fatty acids. Tomato leaves and green fruit contain glycoalkaloids and the leavers alone release volatile oils. In ripening fruits alcohols and aldehydes have been discovered which are the source of the specific aroma of tomatoes. Tomatoes also contain considerable amounts of precious iron salts. Hence, tomatoes are looked upon as a source of vitamins and mineral and used in the diet of sick people. Tomato fruit, juice and pomace are recommended case of metabolism disturbances, i.e. in obesity. It is advisable in cardiopathy, angiopathy, gastropathy and enteropathy. In this latter case fresh fruit is·recommended.

It has been found that pectin contained in tomato reduces the cholesterol level in the blood, and tomato juice has an inhibitory impact on the development of micro-organisms (because tomato glycoalcaloids have properties similar to those of antibiotics).



The Egyptians believed it had magical properties. Thousands of years before our era, onion was grown by the Egyptians in the Nile river valley. It was believed to have magical properties, therefore before burial onions were placed in the hands of dead women and were also offered to gods. The Romans regarded onion as an effective medicine against a whole range of diseases and used it as a culinary ingredient. They believed its consumption increased valour and courage. In ancient Rome, onion as an amulet was part, of a regular outfit of soldiers. Onion was grown also by the Slavs, who used it as a flavouring improving the taste and aroma of game, as well as a medicine. Onion is rich in volatile compounds containing sulphur as well as vitamin C and B2, carotenoids, citric and apple acids, and sugars. Thanks to valuable biochemical substances it contains, onion has many medicinal properties.

Preparations made of onion increase the peristalsis of the alimentary canal as well as stimulate secretive functions of digestive glands and boost the circulatory system. An alcoholic extract of onion brings relief in the atony of the intestines, diarrhoea and sclerosis. Freshly prepared onion juice is recommended in the treatment of diseases of the upper respiratory system.

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