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  • Separate diet for weight loss

    The science of separate nutrition arose long ago. A thousand years ago, Ibn Sina in the "Canon of Medical Science" carefully examines what types of food are recommended to use at one time, and which separately. At the end of the nineteenth century, IP Pavlov's laboratory began to conduct experiments on the physiology of digestion. Scientists have found out that for each type of food( bread, meat, milk, etc.) different digestive juices are allocated. Differences are characteristic of the entire digestive tract( saliva, gastric juice, pancreatic juice, bile, digestive juices of the small and large intestines).
    In our time, the theory of separate nutrition was developed and applied in practice by the famous American doctor Naturopath Herbert M. Shelton. According to this theory, the "right" combination of products contributes not only to weight loss, but also to the overall improvement of the body.
    The basic principle of separate nutrition is that all food products can be conditionally divided into three groups: protein, carbohydrate and "neutral".Protein-rich foods( proteins over 10%) and foods rich in carbohydrates( over 20%) can not be consumed simultaneously, only at intervals of at least 2 to 3 hours."Neutral" products are compatible with both foods rich in proteins, and with foods rich in carbohydrates. It is desirable that fresh vegetables and fruits related to "neutral" foods, accounted for more than half of the products of the daily diet.


    Why did the supporters of separate power supply make such rules?
    The fact is that for the digestion of proteins the body releases acid, and for processing and splitting of carbohydrates - alkali. If the environment when starches enter the stomach and intestine will not be slightly alkaline, this will lead to incomplete assimilation of starch, fermentation in the intestines, gas formation, bloating.
    For normal operation of pepsin, an enzyme that breaks down a protein, an acidic medium is needed, so hydrochloric acid is produced in the stomach for protein processing. Since acids and alkalis neutralize each other during the interaction, the proteins and starches are not recommended to eat together. For the same reason, starches with acidic products are harmful: with vinegar, citrus, tomato sauce, etc.
    As a result of improper mixing of products, both are retained in the stomach, then leaves it in an insufficiently processed form. All reactions in the body are inhibited, liver, pancreas and other organs are overloaded. In addition, toxins accumulate in the body and excess fat appears.
    Combinations of incompatible products do not always cause diarrhea or any other notable manifestations, but very often these products worsen the digestion and assimilation of each other and imperceptibly, surreptitiously poison your body.
    Sugar( not only refined and sweet, but also all fruits and juices) is included in a separate group, they are forbidden to be consumed simultaneously with both protein foods and starchy foods. Fruits and juices are best placed in a separate meal, because sugar, according to Shelton, inhibits the secretion of gastric juice and is not needed for digestion of foods.
    As persuades Herbert Shelton, only the power of nature, enclosed in natural and properly selected food, can restore the person vigor and health.
    "We do not benefit from food that is not digested. There are and at the same time spoil the food in the digestive tract - a waste of food. But even worse - spoiled food leads to the formation of poisons, which are very harmful. The astounding number of cases of food allergy disappears completely when patients start eating food in the right combinations. Such people do not suffer from
    from allergies, but from not digesting food. The allergy is the term applied to protein poisoning. Abnormal digestion carries into the bloodstream not nutrients, but poisons, "wrote Shelton.
    Separate diet is an unusual kind of diet, which we advise to observe all without exception, regardless of your physique and your weight. You can start practicing separate meals, for example, from one day a week. If you like this style of food, then in the course of time, as those who practice separate meals say, you will even begin to distinguish much more shades of food taste than before.
    Although the weight is lost slowly( about 2 - 3 kg per month), the extra pounds do not return back. The effect is visible in two to three months or even earlier.
    Food should be varied, but do not eat all the variety of foods in one go. With a large variety of dishes, for example at a festive table, do not try to immediately eat everything and more. Try everything a little and choose for yourself those dishes that you liked best. If you want to eat several different dishes, try to make between them at least a half-hour break. And it will be better if the break will be from 40 minutes to 1.5 hours. Compliance with these simple rules will significantly ease the work of your stomach, relieve the unpleasant consequences of improper combination of products, improve well-being, raise your spirits.
    One aspect of separate nutrition is also the division of products by time of day, depending on the prevalence of proteins, fats or carbohydrates in them. This is based on the fact that the human body at different times of the day reacts differently to these substances, digests and assimilates them in different ways.
    In the morning, for the stomach, protein food is preferable, in the evening - carbohydrate. Food containing a large amount of fat is recommended to be consumed in the middle of the day. This rule is quite difficult to comply with, because all foods contain proteins, fats, and carbohydrates.


    Group 1. Protein products

    Meat, eggs, fish;cottage cheese, cheese, milk and sour-milk products;beans, beans, peas, lentils;nuts, seeds;mushrooms.
    Very well combined with greens and compatible vegetables. The exception here is milk, which is best to drink separately. It is acceptable to use proteins with fats, and animal proteins are better combined with animal fats, and vegetable proteins - and with animal fats, and with plant. But fats slow digestion, so it is desirable to add vegetables and greens to the combination of proteins with fats.
    Proteins are incompatible with starchy foods, with fruits and sugars. Exceptions - cottage cheese, sour-milk products, cheese, seeds, nuts - they can sometimes be consumed with fruits.

    Group 2. Starchy products

    Wheat, oats, rye, cereal products( bread, pasta, etc.);cereals: buckwheat, rice, millet, etc.; potatoes, chestnuts, ripe corn.
    Best combination with greens, fats and with all vegetables. You can connect different types of starches among themselves, but it is not recommended for people prone to fatness. When eating starchy foods with fats, it is recommended to eat something from greens or vegetables.
    Harmful compounds of starches with proteins, especially animals( bread with meat, potatoes with fish), with milk and sour milk products( milk porridge, kefir with bread), with sugars( rolls with jam, porridge with sugar), with any fruits andfruit juices.

    Group 3. Fats

    Creamy and melted butter, cream, sour cream;vegetable oils;lard and other animal fats. Sometimes here also include fatty meat, fatty fish, nuts.
    Fats are perfectly combined with greens, with vegetables( salad with sour cream), with starchy foods( porridge and butter).Sometimes it is permissible to combine fats with fruits, especially with berries( strawberries with sour cream).
    It is undesirable to combine fats with sugars( cream with sugar, confectionery).

    Group 4. Sugar

    Sugar, honey, fructose, jam, syrups, molasses.
    In combination with proteins and starches, sugars cause fermentation, so it is best to consume sweets separately( if at all, use them).For example, arrange for tea with tea or jam with candy. Candies in small amounts( 2 - 3) can be eaten an hour before meals, but in no event after a meal! An exception to the general rule is honey. It contains substances that prevent rotting, and in small amounts compatible with many products( except animal food).

    Group 5. Compatible vegetables

    Cabbage( except colored), cucumbers, sweet pepper, radish, radish, onion, garlic, beet, turnips, rutabaga, green beans, carrots, young pumpkin, young zucchini, lettuce.
    Excellent combine with almost any food, promote digestion: with proteins( meat with cucumber, carrots with cottage cheese), fats( cabbage with butter), with all vegetables, starches( bread with beets), greens. All vegetables are incompatible with milk. Fruit compounds are also not desirable, although exceptions are possible.

    Group 6. Less Compatible Vegetables

    Cauliflower, boiled white cabbage, eggplant, green peas, late pumpkin, late zucchini.
    Successfully combined with starches( zucchini with bread) and with all vegetables, with fats( eggplant with sour cream), with greens. It is allowed to combine with cheese. Less desirable are combinations with animal proteins( cauliflower with meat, green peas with egg).Incompatible with fruits and with milk.

    Group 7. Greens

    Parsley, dill, lettuce, green onions, sorrel, etc.
    Greens are combined with any food, except milk. For good health, it is recommended to eat every day a bunch of greenery. Particularly useful is its use with starches and proteins, in this case it promotes the digestion of food, neutralizes toxins, replenishes the deficiency of vitamins, improves intestinal peristalsis.

    Group 8. Sweet fruit


    Salads, as in general, vegetables and fruits, Herbert Shelton paid great attention, believing that they contain a lot of important organic salts, as well as natural vitamins, so necessary for man.
    In addition, Shelton identified several important rules for preparing salads, which contribute to the fact that the finished dish retains all the wealth of sun and water-given substances.
    Salads must be made from fresh vegetables. And it's better if they can be brought directly from the garden. When buying vegetables in the market or in the store, you need to choose the freshest and strongest vegetables. Sluggish and shriveled vegetables have lost both taste and nutritional value. The best salad is made from green outer leaves of plants, which are open to the sun with growth. Beautiful salad vegetables - lettuce, celery, cucumbers, tomatoes, green pepper, etc. Excellent additive to salad - turnips;a delicious and valuable addition - radish tops and spinach leaves.
    Fruits and vegetables used in salads should be well washed. Products such as apples treated with arsenic should be thoroughly washed and dried. Gentle green leaves after washing should be slightly dried, you can not cut off or scrape off the surface of carrots, beets and other root crops before use, they must be thoroughly cleaned with a brush. You can not cut the skin from cucumbers, it must be eaten together with the flesh.
    Vegetables for salads are not strongly milled, ground, cut into slices, etc. All this leads to oxidation and loss of energy. In addition, so the natural taste of the product is lost, there is an aspiration to improve it, as a result of which prerequisites are created for that incorrect food scheme. With such shredding, the amount of vitamins in these products is also lost.
    When preparing fruit salads, it is important to serve fruits either whole( if they are small) or cut large. In this case, it is important not to allow oxidation and fermentation, so as not to destroy vitamins.
    When preparing vegetable salads, vegetables should not be soaked in water. They must be carefully torn off, thoroughly cleaned without damaging the surface. Soaking in water deprives vegetables of vitamins and minerals and reduces their nutritional value.
    Salads should not be complex in composition. Maximum - three components. Mixing more kinds of vegetables is fraught with loss of vitamins due to their oxidation. And this makes the salad incapable of achieving the goal for which it is consumed.
    Salad can be cooked simply and, nevertheless, in many respects satisfy the most finicky tastes. He will require for his preparation and a minimum of effort.
    Salad should look appetizing and attractive. However, we must not forget: no matter how important the appearance, it is not as significant as the nutritional value and usefulness of a salad.
    When preparing a salad, do not violate the rules of food combinations or its mixing with other foods. Tomato salad with starchy food violates the rule prohibiting the mixing of acids with starches. Lemon juice in a salad taken with protein food, violates the ban against combining acids and proteins. It is permissible to add cheese or nuts to the salad if these foods form a purely protein part of the diet. Adding eggs to the salad should only be used when they are used as proteins in a protein diet.
    You do not need to add salt, vinegar, lemon juice or any other condiments to the salad. Both animal fat and acid prevent the absorption of starch. The natural smells and aroma of natural products are much more delicious than the flavor of seasonings. Who strives for the best digestion, he will never violate the right food combinations, consuming the so-called condiments of health.
    Salad should accompany the intake of any protein as well as starchy foods. Dr. Shelton stresses the importance of salad for any diet. Salad can be made from any non-starchy vegetables, for example:
    • lettuce, celery, cabbage;
    • lettuce, celery, tomatoes;
    • lettuce, cabbage, pepper( sweet);
    • lettuce, French endives and tomatoes;
    • cabbage, cucumber, radish.
    Cabbage is used as the basis of the salad, and the rest of the contents are season-dependent: radish, celery, parsnip, cucumber, tomatoes, sweet pepper, parsley, dandelions, etc.
    Combining starch with salad, it is better to take slightly starchy vegetables:carrots, beets, etc. For example, a salad of cabbage, carrots, raw or boiled beets and greens. Enzymes and vitamins, contained in slightly starchy vegetables, will help to digest starch well.
    For fruit salad, the following combinations are suitable for breakfast:
    • cherries, apricots;
    • cherries, apricots, plums;
    • Peaches, apricots;
    • apples, grapes, a glass of curdled milk.
    Delicious and original salad can be prepared from seasonal fruits with the addition of lettuce or celery.


    SALAD WITH ROASTED AND CARROT
    Ingredients: 1/2 small cabbage cabbage, parsley, celery, 3 small carrots.
    Cabbage and carrots chop, add finely chopped greens and fill with a small amount of vegetable oil.

    VEGETABLE SALAD
    Ingredients: large-sliced ​​lettuce, celery and chopped cucumber.
    All mix, give a little stand up, lightly salt.

    SALAD WITH CABBAGE AND FRESH-SALAD
    Ingredients: 1/2 small cabbage, cucumber, parsley, celery and a bunch of watercress.
    Cabbage and cucumber chop, add finely chopped greens and season with vegetable oil.

    SALAD WITH SWEET PEPPER
    Ingredients: large-sliced ​​lettuce, celery and green bell peppers.
    Pepper cut into strips, chop the celery, mix everything and lightly salt. You can not refuel with oil.

    SALAD WITH CABBAGE, CARROT AND APPLE
    Ingredients: 1/2 small cabbage, 1 small onion, carrot and apple.
    All chop, stir and add a little vegetable oil.

    SALAD WITH PATISSONS AND GREEN
    Ingredients: 2 small patisson, onion, dill and parsley. Patissons are well washed and cleaned, cut into cubes, then roll them in rye flour with salt. Fry in a pan and allow to cool. Sprinkle with chopped herbs.

    SALAD WITH PUMPKIN, IZHUM AND ENGINE
    Ingredients: 100 g of purified pumpkin, several pieces of dried figs, a handful of raisins.
    Pumpkin cut into small cubes, pour boiling water to only close the contents, hold for 2 minutes, so that the pumpkin is softer, but not broken up. Throw in a colander, then put it on a cloth and dry it. A handful of raisins soften in hot water, take a few pieces of dried figs and mix it together with raisins, adding the mixture to the pumpkin. Give the salad to stand for half an hour, and you can serve on the table.

    SALAD WITH GREEN PUNCH YOUNG BEAN AND GREEN
    Ingredients: green beans, parsley, basil and green onions.
    Beans should be cleaned of coarse fibers and welded in salted water. When the bean has cooled, cut it into pieces to 2 cm. Add to it the crushed green parsley, basil and green onions. A little salt.

    SALAD WITH CABBAGE
    Ingredients: 300 g of cabbage, 150 g of red cabbage, greens of dill, olive oil.
    Cabbage finely chop, squeeze lightly, add salt, a little dressing with olive oil, decorate with dill greens on top.

    SALAD WITH CABBAGE AND APPLES
    Ingredients: white cabbage, 2 green apples, linseed oil.
    White cabbage to chop. Wipe through a large grater 2 apples( green and sweet).Mix everything and add 1 teaspoon of linseed oil.

    SALAD WITH REDUCED CABBAGE AND GREEN
    Ingredients: red cabbage, green cilantro, dill and parsley.
    Cabbage finely chop, squeeze slightly, add salt, a little dressing with olive oil. Cilantro, dill and parsley are crushed and mixed with cabbage. For flavor, you can add a little ginger and vegetable oil.
    Alternatively, this salad can be cooked differently: cut cabbage, squeeze a little to make juice appear. Add in it pressed juice, cranberries and vegetable oil. Mix everything and serve it to the table, decorating with parsley.

    CABBAGE ASSORTED
    This salad is prepared from red and white cabbage in a 1: 1 ratio. And that and the other cabbage finely chop, each individually squeeze. Sprinkle cabbage with cranberry juice or cranberries. Mix white cabbage with finely chopped green onions, then put it in the middle of the dish, and put red cabbage on the edges.

    Cauliflower Salad
    Ingredients: a small head of cauliflower, 1 large carrot, green onion and parsley, olive oil.
    Divide the cabbage into parts, boil in slightly salted water. Cooked on a pair of carrots cut into slices, mix with cabbage, add finely chopped green onion and parsley, season with a small amount of olive oil.

    SALAD FROM TOMATOES WITH SWEET PEPPER AND SAUSAGE
    Sweet peppers and tomatoes cut into semi-circles, add finely chopped green onions and parsley. Season with a mixture of oils: olive, soy and linseed.

    SALAD FROM TOPINAMBUR WITH CARROT
    Roots of Jerusalem artichoke( ground pear) and fresh carrots grate on a large grater, add the wiped green sweet apple and a little ginger root. Drizzle with soybean oil.

    SALAD WITH CHINESE cabbage
    Chinese cabbage, sweet bell pepper and apple finely chop, mix everything. Add chopped parsley and basil greens. Put on lettuce leaves. Add a few drops of olive oil.

    SALAD WITH BEANS AND GARLIC
    Ingredients: 100 g beans, 1 medium onion, 1 medium carrot, 2 to 3 medium cloves of garlic, greens for decoration.
    Beans should be washed and soaked for 3 to 4 hours. Then cook the beans until cooked. When it becomes soft, remove, drain, rub it through a meat grinder or grind it. Add a finely chopped and salted onion to the mixture. Carrots grate on a large grater. Salt. Garlic must be passed through the garlic squeezer and mix everything. Refill with unrefined vegetable oil. Decorate with celery or dill.

    SALAD WITH ROASTED Celery
    Ingredients: 200 g celery root, 2 green apples, vegetable oil, greens for decoration.
    Peel the celery roots, lightly boil and chop. Green apples must be rubbed on a large grater and mixed with celery. Salt to taste, add a little vegetable oil. All mix and decorate with greens.

    SALAD WITH TOFU AND SODIUM BEANS
    Ingredients: 100 g tofu, 2 medium bulbs, 100 g boiled soybeans, 4 tbsp.spoons of vegetable oil( preferably sesame), salt to taste.
    From soybeans to make a mashed potatoes. To do this, dry soy beans and rinse and soak in water for 12 hours. Water drained, pour new, salt and cook for 3 - 4 hours on low heat. Boil the boiled beans through a meat grinder.
    Tofu cut into slices. Chop onion. All the ingredients of the salad mix well, adding vegetable oil;serve on the table in a cold state.


    SHI
    In boiling water put a bay leaf and a few peas. Then add the sliced ​​potatoes to the water, so that it is slightly boiled, and then - the cabbage, which has been shredded with straws. Onions are fried in a pan, adding to it tomato slices. Carrot, chopped straws, let it down. Mix with onions and tomatoes, let it simmer a little, pour a portion of the vegetable broth into the mixture.
    Season vegetable broth with broth. A little salt. Before the end of cooking, add a lot of greens - parsley, celery, dill. Remove from heat as soon as the cabbage softens, but still does not lose shape.

    SOUP-LAPSHA
    You need to cook homemade noodles for this dish. Mix the wheat flour and hot salted water, make a stiff dough, which should lie at room temperature for 20 minutes. Then roll out a flat cake, roll it in flour, roll it into a tube. Cut long noodles, give it a little dry.
    Simultaneously with the preparation of noodles, boil the vegetable broth, to which add bay leaf, black peppercorn, chopped onions and carrots. For a piquant taste, you can add a little ginger root and celery root. Carrots should be a lot to make the broth turned golden. If you do not carry the onion, you can weld the whole bulb, and then remove it from the broth after cooking. Pour the dried noodles into the broth. Before the end of cooking add a lot of greens - parsley, dill, basil.

    SOUP LEAVES
    SALAD You can limit yourself only to a salad, you can add potatoes or homemade noodles to the broth. Prepare the broth the same way as for the cabbage soup. Add the diced potatoes. Cook until almost ready. Then season the soup with finely chopped salad. Decorate the soup with parsley.

    PIECES FROM BREAD CABLE
    In boiling water put a bay leaf, a few peas. Then add the coarsely chopped potatoes so that it is cooked a little. Onions fry in a pan. Carrot, chopped straws, let it down. Mix with the onion, let it simmer a little, adding a portion of the vegetable broth to the mixture. Sour cabbage should not be very sour. From the green is enough parsley.

    SOUP LARGE WITH ZUKINI
    This dish is suitable for someone who can not completely give up cereals. In boiling water, add diced potatoes and carrots, as well as bay leaf and a few black peppercorns. Vegetables should be half cooked, then you can add diced zucchini.
    Cook the barley cereal separately: after having dried and dried in a frying pan, cook the porridge from it until it is ready. Onions are lightly fried in a frying pan on linen or olive oil, mixed with cereal. Vegetables cook until softened condition, rub with porridge to make soup puree.

    SOUP FASSEED
    Take the fresh beans from the calculation of 2 cups on soup. If the bean is hard, it should be soaked for 10 hours. The proportion of water is 5: 1.Boil the beans to such a state that it begins to become soft, then add in advance tossed onions and carrots, as well as peas of black pepper, bay leaves, two slices of chopped garlic. Cook until softening vegetables. Should get soup-mashed potatoes. You can mash the vegetables before the formation of gruel.

    SOUP POWDER
    Prepared in the same way as bean soup.

    SOUP SOYA
    Soy beans rinse and soak for 5 hours. Then chop the beans, cook together with the laurel leaves and peas of black pepper. Passe the onion and carrots, add them to the beans. For taste, you can use a little ginger root. To make the soup tasty and beautiful, you will need green peas and chopped lettuce leaves. Before serving, sprinkle a lot of parsley and dill.

    PUMP SOUP
    Ingredients: 1 pumpkin, 5 medium cloves of garlic, 1 large carrot, 1 large onion, unrefined vegetable oil.
    Shred the carrots, pass it on low heat with the addition of oil. Cut finely the onion, saute the onions until it becomes golden. Mix onions with carrots. Pour 0.5 liters of hot water, boil the broth.
    Pumpkin peel and grains, cut into small cubes. Lower the cubes into boiling salted water. Put so many pumpkins so that the water can hardly cover it. Cook until done. As soon as the pumpkin cubes begin to lose shape, add the garlic, previously ground in garlic crock. Cook for 5 more minutes. Remove the pan from the fire. Cool and thoroughly crush the mass to the state of mashed potatoes. Sprinkle the resulting mashed potatoes with parsley and serve.

    PUMP SOUP WITH MEAT
    Ingredients: 2 tbsp.spoonfuls of meat( beef) stuffing( its proportion can be reduced), 1 large onion, 1 large carrot, 1 glass of crushed pumpkin.
    Finely chop the minced meat, mix with a little cold water to get a liquid mass like mashed potatoes. Add the previously finely chopped onion and chopped carrot sticks, pour in a little vegetable oil. Leave everything in the refrigerator for 1 hour. After that, pour the mixture hot with salted water( about 1 liter), mix thoroughly. Add 1 glass of chopped pumpkin. Bring to a boil and cook for 10 minutes. Serve the soup hot. You can add parsley greens.

    SOUP FROM THE COLLAR
    Bring water to a boil. Passer onion. Cut potatoes into small pieces. All this add to the water. Kohlrabi( about 300 g) grate on a fine grater and also boil. Water is not necessary, fill soup with flour( 1 tablespoon).To make a delicious and appetizing soup, flour must be diluted with warm water and a thin trickle into the broth. Broth to decorate with parsley and dill.


    HOME BREAD OF CHAPATI
    Ingredients: 250 g of sifted flour, 150 ml of warm water, 1/2 teaspoon of salt, 3 tbsp.tablespoons vegetable oil.
    In a large bowl, mix the flour and salt. Add warm water and stir until a soft dough is obtained. Then knead it. Sprinkle with water. After that, cover with a linen cloth and leave for 1 hour at room temperature.
    Take a cast-iron frying pan and put it on the fire so it warms up. Divide the dough into 15 parts, roll the balls out of them, constantly stirring. After that roll out 15 flat cakes. Put them in a frying pan. When small white bubbles begin to appear on the surface of the chapatha, and the edges begin to bend upward, turn the cakes to the other side.
    Toast until no bubbles appear on both sides. Then gently grab the chapati from the edges with forceps, preferably wooden, so that the cake does not tear. Bring it to the fire and hold it over it until brown spots appear on the cake. Lubricate with oil on one side.

    POTATOES WITH CARROT AND BROKCOLS
    Boil potatoes. Carrots and broccoli are steam. Chop the onions to a gruel, pour a little water and lightly fry in vegetable oil. Potatoes and broccoli cut into halves or quarters, carrots - circles. Put everything in a bowl, sprinkle with onions and finely chopped herbs.

    POTATO WITH THE
    BREAD. Boil the potatoes, cut into slices and sprinkle with cheese, grated over a large grater. Cut the cabbage into thin slices, chop the onion. In the pot, pour a little water, you can add 1 tbsp.spoon of vegetable oil. Put the products in a saucepan, pour in the same water with flour, cook until ready. Before serving, sprinkle with finely chopped parsley.

    REDUCED CABBAGE WITH CHROME AND BULGARIAN PEPPER
    A small head will require 2 sweet Bulgarian peppers and 100 grams of horseradish, grated on a fine grater. Chop the bell peppers in rings, chop the onion. All put out in a minimal amount of water under the lid. Cut cabbage, put to other vegetables and fill with horseradish. You can add vegetable oil. All to extinguish on small fire.

    Cauliflower for a pair of
    Cut onion on rings and put out in a minimal amount of liquid. For this, pour 3/4 cups of water onto the bottom of the pot. When it boils, add finely chopped onions. First to extinguish on high heat, but after boiling, reduce the fire. Put the cauliflower in a colander and put it in a pot of boiling water. Boil it. Put the cabbage in a deep plate, pour broth with stewed onion, decorate with green parsley and cranberry.

    REDUCED CABBAGE WITH VEGETABLES
    Here the main component of the dish is stewed greens - parsley, coriander, dill. The method of preparation is similar to the previous recipe.

    Cauliflower with young sausages
    Cabbage should be taken 2 times more than zucchini. Divide it into inflorescences and boil. Zucchini cut into thin slices, fry in olive oil. Put the squash and cabbage in a salad bowl. Prepare the Béchamel sauce( see below), cool it, pour in the vegetables. Sprinkle with finely chopped lawn greens on top.

    COLORED CABBAGE WITH EGG
    Cabbage cleaned, lightly boiled. From the leaves of cabbage boil broth, add in it sliced ​​carrots, parsley and dill. Drizzle this broth with cabbage. Boil hard-boiled 2 eggs and grind them to gruel. Sprinkle them with cabbage, decorate with dill from above.

    COLORED CABLE WITH VEGETABLES
    Boil it for 5 minutes. Pickled onions and carrots put out, fill 1 1/2 cups of water. The broth should be saturated. Flour dissolve warm water, pour a thin trickle into the vegetable broth. Stirring constantly, finish the sauce until cooked, lightly cool and add a little olive oil. Pour cauliflower with this sauce and decorate with greens. For taste, finely chop the radishes in circles and lay them around the cabbage on a plate.

    COLORED CABBAGE WITH HOUSEHOLD CHEESE
    Peel the cabbage, boil slightly. Pickled onions and carrots pour water and cook vegetable broth. The vegetable greens shall be finely chopped. Pour broth cabbage, sprinkle with her herbs and grated on a large grater homemade cheese. You should get the impression of a snow slide.

    BROKCOLES WITH GREEN ASION
    Onion and chop the onions. Chop the onion finely. Boil the cabbage. Mix it with onions. Lightly fry. Cut tomatoes with mugs. On them lay the cabbage, pour it with béchamel sauce and sprinkle with green onions.

    BROKCOLS WITH VEGETABLES
    Wash the vegetables and peel them, put the roots of parsley and carrots into a colander first and put it in a pot of boiling water. When they are almost cooked, put the broccoli in a colander, lightly boil it a couple and put it in a bowl. Finely chop the steamed parsley and carrots. Clear the turnip, cut it into very thin slices. Mix all vegetables, add a little olive oil. Decorate with parsley and green onions.

    WHITE CABBAGE WITH TOMATOES
    A small cabbage head is finely chopped. Fry in vegetable oil. Grind the carrots, parsley, pepper and onion and put them out in a minimal amount of water. Mix with cabbage. Tomatoes scalded with boiling water, remove the skin. Put out on low heat, add to vegetables. Cool, decorate with berries from above.

    CABBAGE WITH
    OILS Cut a small head of cabbage, put out in a minimal amount of water. Onion and carrots, grated on a large grater, saute, mix with cabbage. Olives without pits shall be finely chopped, all mixed. Add the soy sauce. Top decorate with greens to taste.

    DOLLARS WITH RED
    Goat cabbage divided into leaves, boil in boiling water for 3 minutes. Prepare vegetable minced carrots, sweet Bulgarian peppers and rice, wrap it in cabbage leaves. Fry the cabbage rolls on both sides in olive oil. For serving, cut the radishes with mugs and put them in a bowl together with cabbage rolls. Decorate with dill sprouts, cilantro and parsley.

    STRAWBERRY WITH POTATOES
    Shred cabbage. In a deep frying pan pour 1/2 cup of water, after it boils add olive oil. Put the cabbage and put it out for 3 minutes. Chop the sweet pepper and put it out with the onion. Add to the cabbage. Boil the potatoes in advance and cut into thin slices. As an addition to the dish you can cut into mugs tomatoes.

    OMELET WITHOUT MILK
    Take 3 eggs, beat them with whisk until foam. Pre-chop the onions( about 1 medium bulb), let in a small amount of water, so that the onion is not burnt and left onion broth, which pour in the beaten eggs. Lightly salt, fry until ready, decorate with dill greens from above. It is best to cook in a frying pan with a non-stick coating.

    OMELET WITH
    VEGETABLES. Ideal for this are cauliflower and carrots. Boil cauliflower in salted water, divided into parts. Carrot steamed, cut into mugs. Put cabbage and carrots in a frying pan, pour over the beaten egg. Bake until cooked in the oven. When serving on the table, decorate with dill greens on top.

    VEGETABLE STRAINS
    Boil potatoes and mash, but without milk. Finely chopped white cabbage to put out in a frying pan with linseed oil, so that it becomes soft. Shred the carrots, finely chop the onion, mix and saute in olive oil. Stir all the vegetables, add parsley and dill, put on a baking tray, grease the top with vegetable oil and bake in the oven.

    DRIED CARROT
    Shred the carrots, add salt, add bay leaf, a little olive oil and pour a little water. Stew on low heat. Green apples( sweet) cut into cubes and mix with carrots. Bring it to readiness.

    AGRICULTURAL VEGETABLES
    Eggplants of medium size peel, soak in water and let stand for about 1 hour. Slice in and out so that you can then lay the vegetables. Cook. Simultaneously, pass the carrots, cut into cubes, and onion. Tomatoes scalded with boiling water, peeled off the skin, rub the flesh to gruel, mixed with carrots and onions. Add finely chopped parsley to this filling. Cooked eggplants stuffed with vegetables, on top of the sprigs of dill.

    SOYBEAD GARNISH
    Soy beans should be washed and soaked in water for 5 hours so that they soften. Cook in a little salted water, in which to add a few peas of black pepper. Pour onion with olive oil. Then add to cooked soybeans. The dish should be decorated with parsley and dill.

    FRESH FROM
    POULTRY Young courgettes cleaned, grated. Add wheat flour not bleached to mash. Salt, add a little rubbed ginger root and fry in olive oil.

    SALMON FRIED
    Because it is a fatty fish, it is best to cook it in a grill, bake or fry without adding oil in a non-stick frying pan. Salmon fillet salt, add rosemary or oregano and fry on both sides. Serve with greenery.

    HEK WELDED
    Hake fillet boil in boiling salted water with addition of bay leaves and a pair of peas of black fragrant pepper. Add parsley and dill greens. Get a delicious broth. When serving on the table, decorate the fish with parsley.

    TROUT WITH VEGETABLES
    Cook trout fillets, add carrots and crossed onion into the broth, and a bay leaf and a couple of black peppercorns. Garnish with fillets of parsley when serving.

    SUDAC PREPARED
    Pike perch file to boil, adding peach of black pepper and bay leaf to water. Grind the cooked parsley, dill and basil, dilute with water and add browned onion and grated carrot. Drizzle the fish with vegetable sauce.

    THE KAMBALA FOR PREPARING
    The method of preparation is similar to the preparation of pike perch, only instead of carrots is added the root of ginger.

    VEGETABLES FILLED WITH VEGETABLES
    Marrows peeled. Cut into mugs, remove flesh and seeds. Then blanch them, leaving in a colander, to make the glass water. For minced vegetables. Pour cabbage, chop carrots and parsley root into small cubes, add salt and fry. Separately passerate onions. Mix it with the filling, add the garlic. Bring to a uniform state in a frying pan. Stuff with a vegetable zucchini mix and bake them in the oven until cooked.

    CITTON CAKE
    Zucchini peeled, pass through a meat grinder along with carrots. Add the browned onions and the sweet Bulgarian pepper, greens and garlic, passed through the meat grinder.


    DRIED ASHLASHES. Eggplant should be peeled, cut into circles, poured with water, and let them lie down in water for about 1 hour. At this time, pass the onion, chop parsley finely. Put the eggplants in a frying pan, add a little oil and water, put onion, parsley and garlic, pripustit until ready.

    VEGETABLES IN POTATOES
    Vegetables( for a choice of three types) spread out on clay pots, add a little olive oil, browned onions and peas of pepper, put out in the oven until cooked.

    PLASTER
    For its preparation, raw rice is needed, which should be cleaned, rinsed and dried. Carrots cut into strips, onions, toss, in the process of light roasting add turmeric. Pour olive oil into this vegetable mixture, then pour rice, pour water( in the ratio of 1 cup of rice to 2 cups of liquid) and simmer over a small fire until the water evaporates. For taste, add a few cloves of garlic.

    BEAN BEANS WITH PUMP
    Rinse 150 g of beans and simmer in a frying pan over low heat, turning over. Put into a saucepan, add water and salt. Bring to a boil and lower the heat. It is important that the beans are under water all the time. Brew until soft. Pumpkin pulp( 150 g) cut into small cubes and add to the beans. When the pulp pulp is cooked, drain the water, add the vegetable oil and serve.

    PUMP PICK-UP
    Pumpkin and potatoes cut into small cubes. Boil in water over a low heat for 10 minutes to allow the vegetables to soften a little. Throw them in a colander to make the glass water. Put into a mold, add the nutmeg. On top you can put chopped nuts. Bake for half an hour.

    STRAINS FROM
    ASKLAZANA Eggplant washed and cut into length 1 cm thick, roll in flour, fry. Fold them in a baking dish, top with cheese mozzarella slices and sprinkle with grated cheese. Bake at 180 ° C until cooked.

    BAKERY PUMP
    Wash the pumpkin, grate and fold into a mold. Then pour the contents of low-fat cream, which can be mixed with water. Grate or cut the home cheese into bars and lay it over the pumpkin mass, add a little nutmeg. Bring it to the oven.

    DRIVER RIS
    Pour 1 1/2 cups of water into a saucepan, add 1 cup of raw rice to it, it is better to press this mixture with some kind of pressure so that the rice is under pressure. Put on a sufficiently strong fire. Boil. When the lid with the yoke shakes, reduce the fire. Cook for 25 minutes. After that, turn off the cooked rice and hold it for 10 minutes. Remove the lid and load so that the steam comes out of the pan. Excess water drained. Rhys is ready.

    WHOLE RICE
    A little salt. Cook rice in water with salt, so that it remains slightly not cooked. Proportion: rice - 1 part, water - 5 parts.

    BEANS DRIED WITH GREEN
    Rinse and soak 750 g of beans so that they slightly swell. Cut the beans into slices. Pour the vegetable oil in the pan in such a way as to close the bottom, pour the beans there and, mixing, for 1 to 2 minutes, fry on low heat. Then pour in the same
    1/2 cup of vegetable oil and 1 glass of water, add salt and bring to a boil.
    Close the saucepan with a lid and cook the beans over a low heat until they become soft. Add 5 cloves of mashed garlic, finely chopped parsley and dill diluted with cold water 1 tsp flour. You can add a little water, if not enough. Stew until all water evaporates. Serve cold.


    FOOD CASTINGS Soak 200 g of soybeans, then cook until ready. Cool and pass through the meat grinder along with the cheese. Add the egg, salt. Mix well. Shape cutlets, season with breadcrumbs and fry on both sides.

    TURNOVER WITH FRESH CAUGE
    Cut 1/2 carcases of turkey into portions. Shred cabbage, pepper a little, mix with finely chopped onions. Put half the cabbage in a deep saucepan, then lay the meat and again cabbage. Pour 1 cup of hot water and add a little vegetable oil. Keep on low heat until water evaporates.

    PICKETS FROM PORK AND BEEF
    Take the meat in a 1: 1 ratio. Prepare minced meat, in which add 1 crushed bulb, greens and salt. The egg is added only in order to keep the cutlets in shape. You can add a little vegetable broth. Cook in the oven.

    CHICKEN COOKIES( STEAM)
    Turn the meat of the chicken through a meat grinder, stitch the cutlets and boil them for a couple. As a garnish to serve zucchini or cabbage.

    SOULED CHEESE MEAT WITH VEGETABLES
    Cabbage, Bulgarian pepper and onion are best from vegetables. Collect as much cabbage as meat;onion and pepper - 2 times less.
    Meat to pass through a meat grinder. Cut the onions into circles, cabbage and bell peppers. Add the vegetables to the meat, pour hot salted water. Simmer under the lid on low heat to make the dish almost ready. Then wrap the pan and insist for about 1 hour.

    Fried calories
    Clear squid: scald them with boiling water to remove the film. Boil in salted water for 3 minutes, no more. Cut onions into a half-ring, put it on a frying pan with vegetable oil and lightly brown. In the same frying pan add the squids cut into strips and all together still a little fry.

    FISH AS SAUCE
    For 1 kg of fish, take a couple of large carrots and bulbs. Fish( preferably fillets) cut into pieces 2 cm wide. Fry them in a frying pan with vegetable oil and lay in a deep bowl. Carrot cut into strips, chop the onion. They should be pasted with a little oil. Pour water, add bay leaves and peas of black pepper to the sauce. Let the sauce boil. Then you should pour the fish in such a way that the liquid covers it. Stew on low heat until cooked.

    STRAWBERRY
    Cut into 2 medium eggplants and 2 zucchini, crush 2 onions. Low-fat young lamb cut into cubes, salt. Vegetables fry, adding to taste finely chopped garlic. Pour in the water. Put out. Then put the same meat there, add the
    a bit of grated ginger root. Stew until done.

    BEEF WITH VEGETABLES
    Boil the meat. As a garnish individually cook stewed cabbage, boiled carrots and peas. Onion to brown on olive oil. Put the meat in a bowl and around the vegetables, pour on onion seasoning.

    VEAL WITH PEPPER AND TOMATOES
    Veal cut into slices, as for befstroganov, a little salt. Onion finely chop, garlic crushed to gruel. Sweet peppers and tomatoes cut into slices, mix with onions and garlic, pour a small amount of water and put out on a small fire. Meat a little fry, and then add to the vegetables and stew until done.

    PORK WITH CABBAGE
    Cut the meat into small pieces. Shred cabbage. Fry first cabbage with butter, then meat. Pour a small amount of water and put out on a low heat. Decorate with finely chopped parsley.

    CHICKEN WITH JOKES
    Fry chicken fillets. Onions cut into slices, passer. Eggplant clean, cut into strips. Fold in layers in a pot for extinguishing, add mint leaves and parsley. Pour the water. Stew in the oven until cooked.

    ROLL FROM VEAL
    Pieces of veal to beat, salt. For the filling, prepare minced meat from pork and beef, taken in equal proportion. Mix it with onions. Put the prepared forcemeat into pieces of veal, curtail, wrap in gauze, tie well and boil in a small amount of salted water. Serve hot, sliced. A good side dish for this dish will be vegetables.

    ZOZAS MEAT
    Prepare minced meat. Form out of it thin cutlets. Carrots grate on a large grater, chop the cabbage, mix and put out. Add the browned onions. Vegetables lay in the middle of each of the cutlets. Make zrazy, which is lightly fried in olive oil. Then they must be put out in the oven until cooked.

    KRASNOTS WITH BLACK
    Veal cut into pieces, as for roast beef, beat off, salt. Prepare minced meat from prunes, why pour it with water, give it a swell. Pulp finely chop, mix with browned onions and add a little nutmeg. Stuff the meat into pieces of meat, wrap it and slice it with skewers. Fry on both sides in the grape seed oil.

    SINTER FROM THE LIVER
    500 g of beef liver, rinse, cut into slices, beat off, salt, fry on both sides. Add the onions to the liver. Serve to the table with tomatoes, decorated with finely chopped parsley.

    Bananas, persimmon, melon, dates, figs, all dried fruits, raisins.
    Fruits are quickly digested food. Sweet fruits are somewhat longer in the stomach, more acidic - less. All fruits are best separated from other foods. It is especially harmful to consume them after eating, because they cause fermentation( and the sweeter the fruit, the more).The same applies to fruit juices.
    Both fruits and juices are best consumed 3 hours after meals and an hour before the next meal. Sweet fruits perfectly match with each other( raisins with prunes) and with semi-acid fruits( persimmon with apple).Sweet fruits can be combined with cream, sour cream, greens, sour-milk products. Dried fruits in small quantities can be added to some cereals( for example, pilaf with raisins or with dried apricots, etc.).

    Group 9. Semi-acid fruits

    Sweet apples, pears, cherries, plums, grapes, watermelons, mangoes, blueberries, blueberries, strawberries, raspberries, apricots, peaches, etc.
    Semi-acid fruits combine well with sweet fruits( pear withfigs), with sour fruit( apple and orange) and with sour-milk products( grapes with yogurt).Compatible with cream, sour cream, herbs, as well as with protein foods that contain a lot of fat - with cheese, nuts, fatty cottage cheese.
    You can not mix them with other protein products( meat, eggs, fish, mushrooms, legumes) because of the difference in digestion speed, as well as with starches.
    Melon, peaches, blueberries, blueberries, grapes are superbly digested, being eaten by themselves, but not compatible with any other product( except some semi-acidic fruits).Therefore, it is better to eat them separately. To the group of semi-acid fruits, tomato also belongs to its properties - because of the high acid content. But, like all vegetables, tomatoes do not mix very well with fruits, but they are not bad compatible with proteins and with vegetables.

    Group 10. Sour fruit

    Lemons, oranges, tangerines, grapefruit, pineapple, pomegranate, currants, blackberries, cranberries;also sour apples, pears, plums, apricots, grapes, etc.
    Acidic fruits combine well with each other, with semi-acid fruits, with sour milk products, cream, sour cream, fatty cottage cheese. Suitable combinations with nuts, cheeses, herbs.
    Incompatible with animal protein products, with legumes, with starches and less compatible vegetables.


    There are possible combinations of fruits and vegetables, for example, such:
    - orange, apple, lettuce leaves;
    - pineapple, grapefruit, lettuce leaves;
    - apple, pear, celery, lettuce leaves;
    - banana, fig, pear or apple;
    - avocado, onion, lettuce leaves;
    - peach, apricot, plum, lettuce leaves;
    - orange, grapefruit, apple, lettuce leaves;
    - banana, cherry, sweet grapes, lettuce leaves.

    When you make fruit salads, do not cut the ingredients into small pieces, cook such a volume to immediately eat.

    DESSERT FROM CHEESE
    Cherries of different colors to rinse, to separate flesh from bones. Take the strawberries, rub through a sieve. Fill the strawberry puree with cherries in a 1: 1 ratio. Do not mix.

    SALAD FROM ALCOHOL, DRAIN AND APRICOTES
    Plums and apricots are rinsed, separated from bones. The plums are rubed to the gruel. With this puree pour cherries and apricots. For the taste, you can add nuts( up to 100 g) or homemade cheese( if the fruit is sour) to the salad.


    SAUCE LUKOVO
    Put the onion in water and add olive oil. Add greens, rubbed a clove of garlic and mix. Can be served with meat, fish and vegetables.

    SAUCE SPRING
    Early spring greens( young parsnip, parsley, dill and currant leaves) rinse thoroughly, finely chop. Stir everything, add the orange juice, mix again. Suitable for both meat and starchy foods.

    SAUCE GARLIC
    Garlic cloves are peeled, put in a glass jar and poured with olive oil, so that it completely covers the garlic. It is necessary to let this sauce steep for 1 month. Add it to various dishes.

    SAUCE SALAD
    Leaves cress-salad finely chopped, add finely chopped parsley, add olive oil, add 1 tbsp.spoon of orange juice.

    SAUCE KUNJUTNY
    Prepare the salad dressing. Seeds of sesame fry in a pan. Lightly salt, then grind or crush them, mix with salad dressing. Suitable for both vegetables and meat, as well as rice and other starchy foods.

    SAUCE BESHAMEL
    Boil vegetable broth( cabbage, carrots, celery roots and parsley).For thickening it is necessary to prepare flour from sprouted wheat grains, which should be ground in a coffee grinder. Then in a frying pan 1 glass of vegetable broth to bring to a boil. Flour the flour to a homogeneous mass in a cup of warm water and a thin trickle into a broth boiling over low heat. With constant stirring, bring to a dense condition. Allow to cool and add to taste nutmeg and black pepper.

    SAUCE SAUCE
    To prepare the sauce, you need 500 g of soy beans, which must be soaked for 2 to 3 days, changing the water several times a day. Then pour fresh water and cook for about 1 y2 hours. Again drain the water, pour new water and cook until done. Beans should become soft, so they easily rub off to a homogeneous mass. If you get porridge, you should add soy broth. As flavor additives you can use ginger, a whisper of turmeric and 3 peas of fragrant black pepper. Spice all the spices and mix with the resulting gruel. To taste more noble, you need to add vegetable oil, preferably soy or olive.

    SAUCE FROM BLACK
    Prune to soften in water, chop. Mix with 2 tbsp.spoons of freshly squeezed orange juice and 5 tbsp.spoons of juice of berries, for example cherries. Add 2 tbsp.spoons of olive oil or grape seed oil. This sauce is recommended for use in second courses.


    Shelton called the drink only pure water. All other liquids he considered either "food" or poison, depending on the degree of exposure to the human body. Of the drinks that we have become accustomed to in the last decades, almost nothing is suitable. First of all, you should give up coffee, especially - soluble, soda with sweeteners and preservatives. Even black tea should not be drunk regularly. Preference should be given to purified water or herbal infusion.

    TEA RICE
    Brown rice fry until brown. Add water in proportion to rice 10: 1.Boil. Lightly salt. A little cool and drink.

    WHEAT TASH
    Fry the wheat grains to make them brown. Pour 1 tbsp.a spoonful of grains 150 ml of warm water. Boil the infusion and cool.

    DRINK WITH SOY AND BUNCH
    Prepare the mixture similarly to the recipe described above: fry the grains of glutinous rice, oats, soy beans and sesame seeds. Then grind everything. At 1 1/2 tbsp. A spoonful of the mixture needs 500ml of warm water. Pour, boil, cool and drink.

    DRINK FROM MINT
    Pour 100 g of mint leaves with 500 ml of water. Boil. Add salt. Drink before breakfast by 1/4 cup.

    DRINK FROM THE REDIS
    Grate the white radish.2 tbsp. Spoon pour 750 ml of hot water. Add 2 tbsp.spoons of soy sauce and 1 teaspoon grated ginger. It is recommended to drink with a cold.

    VITAMINAL TEA

    № 1. Mix 100 g dog rose and 100 grams of sea buckthorn, add 20 g of hawthorn fruit.1 - 2 tsp mixture pour 1 cup of water, bring to a boil. Let it brew in a porcelain teapot for 1 hour. This drink stimulates the activity of the cardiovascular system.

    № 2. For 500 ml of water take 25 g of dried cowberry leaves and 4 tablespoons of raisins. Pour boiling water. Leave to stand in the kettle for 15 minutes. You can drink by cooling to a warm state.

    № 3. For 500 ml of water, take 25 g of dried strawberry leaves and 10 g of mint. Brew in a teapot. Let it brew for 10 minutes, drink warm.

    № 4. For 500 ml of water take 70 g of dried berries of mountain ash, 15 g of raspberry, 1 teaspoon of dried leaves of black currant. Brew in a teapot. Let it brew for 10 minutes, drink warm.

    № 5. For 500 ml of water, take 50 g of dried leaves of thyme, 50 g of St. John's wort, 10 g of dried leaves of cranberries. Brew in a teapot. Let it brew for 10 minutes, drink warm.

    № 6. For 500 ml of water, take 50 g of dried hips, 25 g of dried rowan, 1 tbsp.a spoonful of dried leaves of oregano. Brew in a teapot. Let it brew for 10 minutes, drink warm.

    № 7. For 500 ml of water take 1 tbsp.a spoonful of a mixture of dried leaves of strawberries, blackberries, black currants, 2 tbsp.spoons of St. John's wort and thyme. Brew in a teapot. Let it brew for 10 minutes, drink warm.

    № 8. For 500 ml of water take 1 tbsp.a spoonful of a mixture made from dried hips, blueberries, bird cherry and nettle leaves in a ratio of 3: 2: 1: 3, respectively. Boil 10 minutes, pour into a thermos bottle and let it brew for 2 hours. Collection, among other things, has a fixing effect, so it should be drunk with caution, if you have constipation. Drink 1/2 cup warm.

    All listed teas are firming. There are as many similar drinks as the options of the diet chosen by you. Be bolder in your innovations. Since it is now hardly possible to find good water, it is best to minimize the damage that frequent drinking of ordinary boiled water can bring, and turn to the long traditions of vitamin and herbal teas.

    In modern science of separate nutrition claim:
    - in the stomach of a healthy person, a lot of hydrochloric acid is allocated to the appearance and smell of food, even starchy food gets into the acidic medium and its digestion slows down.
    - proteins and carbohydrates should not be completely digested in the stomach, the stomach has another function - to prepare the food for digestion in the small intestine: to soften the plant fibers with acid and to split the large protein molecules into smaller ones.
    - the amount of alkali that enters the stomach with saliva does not affect its acidity and does not affect the digestion of proteins.
    - in a healthy human stomach can not occur fermentation of carbohydrates and putrefaction of proteins. These processes are carried out by microbes, and they, having got into the stomach, are neutralized by an acidic medium, and the time for starting the processes of putrefaction and fermentation should be 2 to 3 more than the time that the food normally is in the stomach.
    - for starchy food( bread), more digestive enzyme of pepsin is released into the gastric juice than protein( meat).
    - food proteins activate lipase - a pancreatic enzyme that breaks down fats.