How to make a balanced breakfast

"Good morning starts in the morning". True. So why do we often overlook the breakfast, which can give us the right sprint and all energies that need to survive our hectic day?

Do you recognize yourself in any of these statements? Who is right? Who makes the best breakfast?

Let us build the basic principles for building a balanced breakfast, then it's your choice and match according to their tastes. Why always the good start to a good day.

A balanced breakfast: the right ingredients

According to international recommendations, breakfast should provide about 15% of total daily calories, that is a significant amount.

Breakfast has to be a real "mini meal", and be like the other meals, protein, carbs and good fats, simultaneously.

For comparison, a cup of tea with biscuits is not balanced from a nutritional point of view, since it lacks a protein source that helps our metabolism to start on the right foot and make us avoid hormonal imbalances, especially in the axis insulin-glucagon.

The key ingredients to compose a balanced breakfast will be:

• Carbohydrates: whole grain bread, or whole grain flakes, a small homemade sweet with whole wheat flour, or a fruit, honey or jam. They will give us the energy to go with sprint but without causing harmful blood sugar spikes.
• Protein: cow's milk, to be alternated with a vegetable drink with good protein, or Greek yogurt or soy; in savory version, there may be an occasional egg, cottage cheese or quark cheese, tofu or a few slices of fish if you like. They will help us to keep low blood sugar and they're going to feed our muscles.
• Good fats: to be preferred in the form of nuts or seeds, will help our cardiovascular system and keep inflammation at bay
• Water: in the form of tea or unsweetened herbal tea; our body is made to approximately 95% of water, do not forget: there need so much!
• Minerals and vitamins: abundant in whole grains and in fresh and dried fruit, enhance and sustain your metabolism and all chemical reactions within our bodies

Balanced breakfast: useful tips

To make a balanced breakfast we will always keep in mind that:

• We must always consume each group element (carbohydrates, protein, good fats, water, vitamins and minerals)
• The doses depend on our energy needs
• The type of food instead depend strictly by our tastes and desires of the moment.

A balanced breakfast: because it

Our body knows to be fasting during the night to keep us alive using our supplies, eliminates toxins and "makes do with what there is."

But in the morning he begins to prepare for waking even before we realize it. It produces cortisol, which is the stress hormone but this case there is a "friend" because it gathers suits our energy to start the day despite the long overnight fast.

Once awake, we should eat as soon as possible: our reserves are low and the body is ready to consume everything will feed us.

Scientific studies show that, for the same daily calorie regime, those who make a substantial breakfast slimming faster than those who skip breakfast or makes insufficient. Would breakfast is perhaps the only meal where we can give a little sin of gluttony. Why not take advantage?

How to choose BISCUITS in health

It is difficult to give up a biscuit, especially since there are many types and for all tastes. Let's see how we can choose them in their range, with the awareness of what we are eating and respecting our healthy well-being.

The term indicates today biscuits small cakes baked in the oven, while originally indicated a bread baked twice.

The recipe for a pastry similar to that of modern biscuit appears only in 1600. The basic biscuit recipe includes cereal flour (wheat, rice), potato flour, butter or margarine, sugar or honey, eggs, milk, aromas (hazelnuts, chocolate, etc.), and baking powder.

Obviously, the ingredients may vary depending on the recipe.

The biscuits are classified depending on the consistency of the dough:

• Smooth or waffle biscuits: obtained from a mixture lying on the thin sheet on which are cut molds.
• Biscuits by the slice: are obtained from a baked dough and then cut into uniform portions (e.g. The nooks).
• Biscuits drip: the dough is very soft and is poured on a plate covered with wax paper with the help of a spoon or a piping bag smoothbore nozzle.
• Shaped cookies: the soft dough is ejected from a pastry bag with a shaped nozzle, or is paid by spoonful into shaped molds.

Regardless of the consistency of the dough, the cookies can be simple, trimmed with decorations (raisins, almonds, chocolate chips), covered with icing or filled with jam, cream, almond paste or otherwise.

Given the high calorie content of most commercially baked cookies, due to the significant presence of sugars and butter or, in General, saturated fats or hydrogenated fats (margarine), are not recommended for those who follow a low-calorie diet, for diabetics and those with high cholesterol. In such cases, best to focus on sugar-free biscuits and with small quantities of butter and animal fats. Integral cookies can help in cases of constipation because rich in fiber.

How to choose the biscuits

In the selection of biscuits on the market, they are preferred:

• The confectionery products from qualified industries that offer greater guarantees of hygiene, as well as a longer shelf life ensured by the type of packaging airtight.
• The products with sunflower oil or with butter (not margarine or palm oil), provided, however, that these substances are contained in moderate doses (up to 15 g per 100 g).
• The products of biological origin and free of dyes and preservatives (read the label on the packaging).

How to store

The biscuits retain their fragrance for a long time when stored in tin food bags or boxes, in a cool, dry place. If the boxes are put 2 or 3 lumps of sugar will remain as long as fragrant: even a week homemade cookies, about 15 days industrial ones.

In the kitchen

There are many recipes and variants for preparing the biscuits, from the simplest so-called "from TE2, richer ones butter or honey, chocolate or fruit, very used to have breakfast or tasty snacks.

Recipe for fast and easy biscuits

This recipe only requires two ingredients:

• 100 g flour
• 170 g of condensed milk.

It is very easy to prepare, because you have to mix the two ingredients. When well blended, with wet hands they should make balls that will be placed on a baking sheet lined with parchment paper.

Bake in a preheated oven at 160 ° for 15 minutes. At leisure, you can decorate with the melted chocolate.

How much fish to eat a week？

We know that fish is very beneficial to our health as it is a lean protein, which means it brings to our body all the benefits of this nutrient but not including unhealthy fats. Stresses in particular the contribution of omega 3 which feature blue fish, which help our body to receive EFAs ideal to improve our levels of HDL or good cholesterol.

It is versatile, delicious and light, but how much fish eat a week? If you want to know how much is advisable to include this ingredient in diet, the best preparations and what are its main benefits keep reading.

The nutritional contribution of fish

Fish is an excellent alternative to eating healthy proteins, because it has less saturated fat than meat, even whitefish is considered a lean food. But in addition to proteins, this food provides us with:

• A good supply of essential omega 3 fatty acids contained especially in oily fish such as sardines, salmon, tuna or anchovies. These help prevent heart disease, bring good cholesterol to our body and reduce high blood pressure.
• They offer to our body vitamin A, D and vitamins of group B, basic for a correct functioning of the organism.
• They are also source of calcium, iron, potassium, iodine, sodium and magnesium, minerals necessary for the correct health of bones and muscles.

It is a food that should be added to our diet, preferring to buy it fresh instead of frozen or packaged, which will ensure the perfect state of its properties. It is also important developed healthily, for example grilled, baked or cooked, avoiding more caloric preparations as fried or breaded.

Amount of fish recommended per week

We know that it is beneficial to our health, but how much fish eat a week? The recommendation of nutritionists is to eat 700 grams of fish each week, equivalent to 3 to 4 servings.

Of that amount it is recommended that 2 of blue fish and the rest of white fish, because although the latter is leaner, the contribution of omega 3 and vitamin A and D present in blue fish alternatives is superior to white, Which is considered more nutritious in this regard.

Beware of fish rich in mercury!

Although fish is an ideal protein, must be especially careful with fish that accumulate more mercury in your body. This heavy metal ingested in large quantities can cause various cardiac complications, also affecting the immune and reproductive system. In addition, it is highly detrimental to fetuses during gestation, which is why their use should be limited especially during pregnancy.

• The fish richest in mercury are:
• The emperor or swordfish.
• The Bluefin tuna.
• The grouper.
• The sea bass.

It is recommended to eat these options very occasionally, preferring instead for fish with low content of this metal as is the case of hake, sardines, anchovies, anchovies, salmon, cod, among others.

How much vegetable do you eat a week?

The food pyramid gives us data on the healthy foods that should be part of our diet but how much we eat a week? Fruits and vegetables should be eaten daily but in the case of vegetables the recommended amounts will vary depending on the conditions of each group of people.

Legumes and their nutritional contribution

Within the food pyramid legumes are an important group to be taken frequently to get nutrients to your body provide high quality and large doses of protein and carbohydrates form.

The protein that we provide ingredients such as beans, lentils or chickpeas are of plant origin and, therefore, are perfect for people who follow a vegetarian or vegan food can include this nutrient in your body. However, it is true that the protein intake is much lower in the case of most legumes, except soy that the amount offered is comparable to that of a piece of meat or fish.

It is one of the best ways to avoid excessive intake of animal protein and can benefit from similar purposes but avoiding overloading our livers or our kidneys; In fact, the amount of protein contained in many of these foods is 20% of their contribution based on 100 grades of crude product.

The fiber containing legumes help improve digestive processes, besides favoring the intestinal transit allowing cleansing of the body naturally, preventing constipation and improving cholesterol levels.

Another component containing this food group is carbohydrates, therefore it can be considered as a very nutritious option as it contains both protein and carbohydrates. These carbohydrates it contains are slowly absorbed, i.e. do not raise the glycemic index of blood and are contributing to our body when it needs without this end accumulate in the body as saturated fat dose of energy.

And they are perfect for weight loss diets because they are low in fat. There is a false myth that legumes are fattening, but this is not true, since the fatteners are the companions with which we usually take them (fatty sausages, oils for frying, abundant bread, etc.). If you take a plate of vegetables sautéed with vegetables, for example, or a salad made with these foods you will not have just contribution in fat and, nevertheless, a great amount of nutrients.

Legumes: Recommended amount per week

Now that you know all the benefits of legumes and the significant nutritional contribution offered to us, we will stay up the question of "how much vegetable eat a week?". Nutritionists indicate that at least we should eat legumes twice a week and at most 4 times.

You should keep in mind that there are some groups of people who need a greater energy supply and therefore it is recommended that they take between 3 or 4 times each week; these would be the children, the sick or the elderly, people who require more nutrients and higher energy injection. Above all, children should take them because they help improve the growth of bones and muscles, making them stronger and healthier too.

In healthy adults, the ideal is what we have already commented: 2 to 4 times a week. With this frequency it is possible to take a healthy, balanced diet and with all the nutrients that the organism requires to be strong. In case you're vegetarian or vegan you can increase takes up to 5 times a week to supplement the lack of animal protein.

The recommended amount for each social group is as follows:

• Children ages 3 to 9 should take 40 to 50 grams (raw weight).
• Young people aged 10 to 16 should take 50 to 70 grams.
• Adults 17 to 50 years old should take 60 to 80 grams.
• People over 50 should take 40 to 50 grams.
• Children from that age and adults: 60 to 80 grams in crude.

Avoid the gases from legumes

Some people do not usually introduce legumes into their diet because they produce flatulence. In fact, people with intestinal problems may have problems in digesting these foods and, therefore, avoid eating them. If you have irritable bowel syndrome or any other digestive disorder, it is recommended that you talk to your doctor to explain how you can take vegetables and what the recommended amount is for you.

But if the problem you have with these foods are annoying gases, then we will give you some tricks that will help reduce flatulence and thus improve digestion:

• Do not combine with other sources of protein (meat, sausages, etc.) nor with too cereal. It is best to take them individually or with a little vegetable.
• Do not mix them with foods such as cabbage, lettuce, etc.
• Chews slowly to prevent excessive air leak into your intestines and, therefore, more gas is produced.
• Add aromatic spices for cooking: There are some herbs that get aid digestion, for example, cumin, thyme, rosemary and fennel. Test it!
• Cut the boil: It is one of the best tricks to get reduce flatulence from legumes. That is, when it is boiling, turn off the heat and let it sit for 10 minutes; then restart the fire.

Seven Tips how to choose healthy fats

Fats - one of the key components of a healthy diet. Many people still mistakenly believe that fat - its evil, because it is the most high-calorie, and cut it in their diets. However, fats are different: harmful or helpful. And some of them are vital to us. For example, without the fatty acids omega-3 and omega-6, our existence is impossible, and fat-soluble vitamins do not assimilate, if you do not eat fatty foods. To make the right choice, remember the seven simple rules.

Choose fatty acid omega-3. The essential fatty acids omega-3 are struggling with inflammation. The body can’t produce them on their own, so you must get them from the diet. Good sources - wild salmon, walnuts, chia seeds. It is important to keep the sources of omega-3, so they are not oxidized and does not lose its beneficial properties. Read more about it here.

Avoid refined oils. Refining process or processing oil such as, for example, extracting the oil with solvents, bleaching, deodorization (when the oil is deprived odor distilling it with steam at a temperature above 230 degrees), hydrogenation (in which the obtained saturated with hydrogen trans fats widely used in cooking) oil do not only useless for health, but also often dangerous.

Look for the rich taste of any. "Currently, the oil must have a taste, a pronounced color and smell," - says Lisa Howard, author of "The Big Book of healthy oils” (The Big Book of Healthy Cooking Oils). Highly processed and "cleaned" the oil is taste, almost no smell and has a transparent color.

Pay attention to the quality of animal fat. The oil from cows milk-fed natural feed. Clarified butter, which is removed from the solid particles with lactose milk and casein. All this - good sources of animal fat.

Look for variety. Olive oil, for example, will provide a healthy dose - antioxidant with proven anti-inflammatory properties. But there are other options for vegetable oils that can be used instead of olive: sunflower, sesame, flax ... Adding sliced avocado in a salad, you will help the body to better absorb carotenoids from other products in this salad and to provide an extra dose of fiber and protein. Cook with coconut oil.

Keep an eye on the quality of the fat source. If the oil is properly stored, then it emit chemicals that cause oxidative stress in human cells and can provoke degenerative diseases. Furthermore, it is important to choose clean fats: toxins are often concentrated in fats and oils.

Avoid excessive heat during cooking. If the oil is heated to a temperature at which it begins to smoke, it produces free radicals and other toxic compounds.

To eat healthy tips

Often a person you might ask "what are the tips for healthy eating ", the power is a vital aspect in the life of each of us and eat healthy body ensures successful operation and the energies that allow us to cope with everyday life. With a few tips, quick and easy to put into practice, you can eat healthy and at the same time do not deprive yourself of the taste of our fine cuisine, because we must not forget that food is also a pleasure as well as a necessity.

These tips for healthy eating have a doubly beneficial purpose, on the one hand help to maintain or achieve a healthy body weight while on the other protect the health of the most common diseases going to strengthen the immune system and fighting the symptoms of hypertension, hypercholesterolemia, type 2 diabetes or gastrointestinal problems.
By following the 10 rules for eating healthy it will therefore be easy and pleasant to have a healthy diet:

• possible the types of foods that you decide to put on the table, to make sure that our body receives the widest range of nutrients as possible, since there is not a food or group of foods that contain all the nutrients that you need to eat healthy.

• Eating whole foods, grains, legumes, vegetables and fruits in abundance. Foods of this type are useful for their intake of vitamins and minerals, carbohydrates (starch and fiber) and protein (mainly grains and legumes). Eating healthy with a diet rich in vegetables, fruits, grains and legumes decreases the risk of developing common diseases such as gastrointestinal diseases or cardiovascular, and even some cancers, as well as ensuring a satisfying sense of satiety after a meal without he overdid it with calories.

• Drink a lot every day. Water accounts for 60% of our weight and is a key element to complete the reactions and metabolic processes essential for maintaining vital organism. Without water, then it can’t survive and it is important to constantly replenish that used or eliminated, to keep it the right water balance and minerals.

• Do not overdo it with sugar and sweets. Sugars are an invaluable and quick source for the body to get energy but only if it remains within the 10-15% of daily calories. However, this group of foods must be kept under control by those suffering from diabetes or intolerances (such as lactose) because it could cause unpleasant reactions.

• Limit fats. Healthy eating means getting the right amounts of all types of nutrients, so yes, even fats, which are very important for the formation of cell membranes, as an energy source and as a base to build essential molecules such as hormones. Obviously we must not exaggerate, a small daily amount will be more than enough, and it is good to learn how to choose them because they are not all the same (saturated, unsaturated, etc...) and although the calorie intake is the same, their use in the body and their effect on health varies greatly.

• Lower your salt intake. Most foods, especially processed or stored, have a high content of salt, so you would be advised not to add other and learn to flavor foods with spices; slowly we will get used to the taste of salty and you can better appreciate the flavors that every single food can give.

• Limit your consumption of alcohol. Within certain limits, the alcohol is well tolerated by the body but is basically a toxin, that is, in itself it is not a nutrient that can be used but only a compound that is metabolized in order to be eliminated as soon as possible so as not to create damage to 'body. Another problem associated to alcohol like molecule is in the fact that once metabolized compounds arising have a substantial caloric potential and are stored in our body in various forms helping to make us fat. Eating healthy does not just mean eating the right foods but also pay attention to the amount.

• Pay attention to food safety. Each of us is responsible for what you eat, so it is essential to read the product labels; in this way you can get to know them, to discriminate on the basis of quality and to our needs, to cook and to store them securely, and avoid unnecessary health risks.

• Stay active to keep your weight under control. Body weight is an indicator that tells us if the energy budget is balanced, that is, if the calories that we introduce with the diet are exactly the ones that we need, or if you have too many or too few. The daily calorie intake, therefore, depends on the purpose of the diet (remain constant, lose weight or gain muscle); but the important thing is to always eat healthy and carry out regular physical activity, improve the body's health and avoid unwanted fat deposits.

• Having an eye if you belong to a risk group; some people who find themselves in special situations such as illness, poor eating habits, pregnancy, lactation, menopause, or in a particular age group (children and elderly), not enough to eat healthy but will also supplement their diet with nutrients and to help improve their particular state.

With these few tips for eating healthy you can organize planning meals and shopping to get a correct and balanced diet in an easy and fast without sacrificing the pleasures of the table and even to the traditions of the cuisine of our country.

Apricot oil, for a silky skin

By cold pressing the kernels found inside the apricots we obtain an excellent edible oil delicate flavor, also used in natural cosmetics for dry and sensitive skin.

As for the food, can be ingested in teaspoons or used to flavor salads and dishes in the daily diet; It is rich in antioxidants, fatty acids and vitamin E.

Applied to the face has a calming effect on inflamed or irritated skin and helps reduce stress. It is also used on the delicate skin to its protective action, as advocates from the outside weather (sun, cold, windy etc.), Especially in the case of fragile capillaries and rosacea. It can be used as a natural cleanser.

Being very emollient and nourishing, it promotes skin elasticity and can be used to treat stretch marks. Used after a bath or shower helps prevent peeling and dryness of the skin or dry brittle and is easily absorbed.

It 'also ideal for making shiny and smooth their hair dull, brittle and wasted, when applied as a compress before shampoo, mixed with linseed oil and coconut oil.

Methods of preservation of the apricots

Fresh apricots that have not reached full maturity should be stored at room temperature. Once matured can be stored in a refrigerator (maximum 6-7 days).
 

Dried apricots - One of the characteristics of dried apricots is to keep intact the minerals that are normally found in fresh fruit. Even more important is the high content of dietary fiber that helps the functionality of the intestine and reduces the rate of cholesterol and sugar in the blood. Usually the dried apricots are treated with sulfur dioxide to preserve the bright color, but they also come without dyes that remain of a brown color.
 

Apricots in syrup - are very caloric (due to the addition of sugar); their consumption must therefore be carefully assessed.

Benefits of apricot

The calorie intake of apricots is very low and corresponds to 28 calories per 100 grams of pulp of apricot. Like all fruits, it is composed mostly of water (about 85%), protein fraction, carbohydrates and dietary fiber (mainly pectin); good the presence of minerals, especially potassium which are followed calcium, phosphorus, sodium and iron. The apricots contain vitamin A (two hundred grams of apricots provide the daily requirement of vitamin A for an adult person), B and, to a lesser extent vitamin C and PP. And 'one of the fruits with the highest doses of carotenoids.

And 'no doubt a fruit with good properties from the nutritional point of view, rapid absorption and good digestibility. Its consumption is hence particularly suitable for those who suffer from anemia or chronic fatigue, for convalescents, for the elderly and for children are growing up.
 

Let's see what are the benefits we can derive from eating apricots:

• contribute to the health of the eyes, skin, hair and gums 
• help balance blood pressure, heart function and prevent the formation of plaque on the inner wall of the arteries
• They are ideal to combat anemia, thanks to potassium, iron, cobalt and copper. The ideal to take full advantage of the anti-anemia Apricot is take three apricots after an overnight fast (fresh and ripe) and then nothing for half an hour
• They are particularly rich in boron, an element that has recently been recognized as a factor of prevention against osteoporosis, as it is able to limit the level of estrogen in post-menopausal
• They are useful for the development of bones and for the correct operation of all the tissues of our body
• They have laxative effects in high doses due to the presence of a sugar, sorbitol, which protects the gut by various disorders, including diverticulitis
• Are capable of preventing various disorders in the nervous and muscular to the high proportion of potassium
• I am an excellent food for the prevention of cancer. A study published by the American Cancer Society states that apricots and other foods rich in carotene like carrots, can reduce the risk of cancer of the larynx, esophagus and lungs. A handful of apricots contains 100% of the recommended daily intake of beta-carotene, a powerful antioxidant that the body converts into vitamin A, can also stimulate the production of melanin, the substance responsible of tanning and skin protection
• Being rich in beta-carotene and lycopene, hinder the process by which they form LDL cholesterol (the so-called "bad" cholesterol)
• They are a good alternative to chemical diuretics
• They are rich in minerals essential for the production of sex hormones; even once the Chinese women ate apricots to promote fertility.

Origin and general Apricot

The apricot is a fruit produced dall'albicocco (Prunus armeniaca), a plant belonging to the Rosaceae family, the same of plum, peach and cherry. It is a very ancient plant (ca. 4,000 years), native to northeastern China. From there it spread passing through the central parts of Asia to get up in Armenia, the region in which Alexander the Great discovered. But the Arabs were to take in the Mediterranean and down to us.

The apricot tree is a deciduous plant with green leaves, cuneiform, smooth and thin. The flowers that bloom in spring, have petals pinkish-white. The fruits are yellow or orange, sometimes shaded in red and velvety with a very thin hair; inside there is a seed bone shaped oval.

United States, Spain, Italy, France and Greece are the major producers of apricots in the world.

The varieties of apricots are many, and vary in size and color of the fruit.

Fresh fruits are found in markets in the early summer, but the Apricots are still present throughout the year kept and treated in different ways: dried, syrup, used to make juices, jams, mustards and jellies.

How to taste wine

One of the worst nightmares of men: he is on a date in a comfortable, trendy restaurant, trying to surprise the girl of good order expensive wine. But when the waiter brings the bottle and pours him a glass of only one sip, it immediately becomes clear that he does not understand anything about wine.

However, this is no big deal. If you follow these tips, then on any date you will be experts in wines. Here you will understand what it means good and bad wine, and it will start to get used to the good. No need to send the wine back to the waiter, but if you do not like the taste. It is better to send it back to the wine, the smell of which you seemed not quite right, or wine which, in your opinion, just ran out of steam.
 

No. 1 Rate appearance

The first thing that makes professional wine tasters - check its color. That looks like wine, can tell a lot about its quality and origin.
First of all, it is necessary to evaluate the color of the wine in contrast with a white background (for this fit tablecloth or napkin). Slightly tilt your glass and note the color of the wine and its depth.

Most red wines seem to be unable to withstand the dark purple. When the wine is kept, loses its color depth and becomes pale. The color of wine can also tell you a bit about the grapes that was used to create it. For example, the color of the wine "Pinot Noir" is the most pale.

Checking suitable color and in the case of white wines, after which time the color becomes deeper. In addition, the white wines from countries with a cooler climate is not as sparkling as the wine started in countries with warmer climates.

After checking the color of wine, a little glass of wine and see how running down the walls. It is said that the longer the wine runs down the glass, the wine more efficiently. In fact, it's fiction. This viscous residue is only an indicator of alcohol content. The longer the wine runs down the walls, the more alcohol in it.
 

No. 2 Rate flavor

During the wine tasting is necessary to evaluate its smell, or a bouquet of wine. Once again, a glass of wine to smell it appeared in the air. As the wine is still in the glass, do not hesitate to shove his nose into the glass and inhale.

Think about the smell from the glass: young wines have a fruity odor (notice the smell of raspberry or citrus, for example), more aged wines have a complex flavor (including the smell of oak bark or grass).

 

No. 3 Note flavor

Once you (finally!) Started to taste wine, you need to know that all the slightest flavors of wine you can feel the language. You can better appreciate the taste, if a little hold it in your mouth, paying particular attention to their feelings and taste in the back of the throat.

When tasting a little wine to fully appreciate its taste. This does not mean you have to throw back his head and rinse their throats, as 6-year-old boy, just a little, and then the wine itself will find the way.

As soon as the wine will be in your mouth, think about weight and shape of wine: it is rich and heavy or light and thin?
Think about the flavors that you notice and ask yourself whether this bottle is suitable to the food that you eat. If the main course - steak and wine with a light fruity, then you need to find a different wine.

Think about how the taste of the wine in your mouth. Once the wine is opened, they need a few moments to demonstrate the whole spectrum of taste, the same thing happens in your mouth.

 

No. 4 Rate aftertaste of wine

Aftertaste - the feeling that you have left after you finally swallow a sip of wine. And it can be very different from the taste that you feel at home on the palate.

What to pay attention, so it tastes like alcohol (which you should not feel) and the time during which the taste of the wine remains in your mouth. This is called aftertaste.

Taste some wines can be kept for longer than a minute. Rate the wine balance. Is there any dominant flavors in wine or a clear and definite taste?

In short, the longer the finish, the better wine.

Benefits and harms of red wine

Benefits of red wine

How useful is the red wine, strongly suggest the discovery and study of modern scientists. That red varieties contain antioxidants, mainly - resveratrol. Resveratrol has remarkable properties: it acts as an anti-cancer, anti-inflammatory agent, can lower blood sugar levels.

Resveratrol is connected and the so-called "French paradox" - the name of the phenomenon has received a low level of cancer and cardiovascular disease among the French, especially amazing high calorie and fat content of French dishes. Most scientists, and among them Serge Renaud, see the cause of the phenomenon of the benefits of red wine, containing, in addition to resveratrol and other polyphenols. 1-2 cups per day of dry red wine help not only the heart , blood vessels and the immune system, but also are an excellent natural antidepressant.

Red wine is good to the extent that there was even a special direction in treatment - wine therapy. If it daily drinking glasses 1-4, the 60% reduced likelihood of coronary insufficiency (reduction or complete cessation of coronary blood flow, myocardial responsible for supply of nutrients and oxygen). 70% lower chance of recurrence of heart attack in those who suffered and as prophylaxis began to use red wine.

Significantly reduced the risk of stroke and brain cancer, stops the development of atherosclerosis, red wine polyphenols inhibit and kill bacteria tuberculosis, malaria, cholera. Back in the Middle Ages, it was observed that in the areas where to drink a lot of red wine, the epidemic spread so quickly and not take away so many lives, as in the other.

Very useful red wine in diseases and disorders of the stomach and intestines, especially with a great deal of wine tannins. They are able to heal gastric ulcers, stimulate the activity of the intestine. At the same time, normalizes metabolism, cleans , toxins, lowered cholesterol levels. Substance of red wine can help reduce the effects of radiation.

Red wines - the strongest natural antioxidants that help us stay young. Already mentioned resveratrol 20 times stronger in this regard of Vitamin E , and wine contain resveratrol 3 times more than just the berries and juices. Due to such characteristics, red wine significantly increases vitality, ability to activity - both physical and mental, prolongs life, no wonder it in ancient times was called "old milk."

Today it is known that red wine can help you stay slim and attractive. Endocrinologist Pamela Fischer-Pozovski (Ulm University, Germany) studied the effect of Resveratrol on fat cells and found that suppresses their growth and reduces the secretion of cytokines, substances, responsible for the emergence and development of disorders accompanied by obesity.
 

Harms of red wine

But for all the utility of wine should not be forgotten that it is - alcohol. You should not drink more than 3-4 glasses a day (preferably 1-2). There are people who are genetically unable to resist alcohol - they drink wine, even red and very useful, it is not recommended at all. And, if you care about your health, you need to choose only real wine - not fortified, from trusted manufacturers, not saving on what may well decorate and qualitatively improve your life.

Harm and contraindications Kombucha

But there are some contraindications to the use of cetane jellyfish. Kombucha (especially too sweet) is not recommended to use a large number of diabetic patients suffering from fungal diseases. However, the fermented beverage is not harmful to them, since it has sugar reacted with the products of metabolism. This Kombucha, on the contrary, strengthens the protective function of the body and helps to successfully resist fungal diseases.

People with high acidity of gastric juice should be consumed in moderation jellyfish of cetane, combined with honey, a neutralizing excess acidity. It is not necessary to drink too acidic. In addition, when considering the benefits and harms of Kombucha is worth noting cases are hypersensitive to some components included in this product.

Excessive consumption of the beverage can cause problems with the kidneys, liver, possible allergies, or acidification of the blood.

Thus, the benefits and harms of Kombucha is not the same, it's safe to say that it mainly refers to products beneficial to health, but the measure is necessary to know at all times. God bless you!

Kombucha: natural cosmetics

Kombucha extract is a natural skin care remedy. It stimulates the secretory function, improves blood circulation, smoothes and tones the skin. This product is a surprisingly diverse make-up application, providing the many procedures and therapeutic and cosmetic impact.

Sebum and sweat, covering a thin layer of skin, create an acidic environment that is unfavorable for many microorganisms, stimulating various skin diseases. Skin having the nature of acidic performs thus an important protective function in relation to the whole organism.

The vast majority of soaps violates this protective shell of the skin, as it involved an alkali. If the skin is the body or head itches you, it usually means that you have used too much detergent effects and it has changed the natural acidic skin. When an acid detergent is used, the skin is a natural product that matches its natural needs.

Therefore, after washing with soap is very good rinse or wipe the skin with the infusion of tea fungus month and even more exposure. This infusion has established itself as an effective remedy for skin care, through which restored its acidic environment. Furthermore, it is valuable because it renders the skin soft and very delicate effect.

To eliminate acne can be to the infusion of tea fungus add lavender flowers (in a glass of tea kvass handful of flowers) or lavender oil (in a volume similar to the volume of plants). Lotion soak for three weeks in a cool place, then strain. Wash and take a bath, adding water to the solution.

A good cleanser is the infusion of tea fungus, soaked in a month. This kind of scrub and lotion at the same time, which can wipe the whole body. First, good body wash soap, then sodium infusion of fungus .. Lie as ten minutes, then rinse with clean water all. After rubbing infusion can have a massage, it will strengthen its medical and cosmetic effect.

It is not forbidden to add infusion while taking a bath (glass infusion Kombucha extracts at least 2-3 weeks). Stay in the water for 20-30 minutes.

To kill bacteria from the skin can be cleaned with gauze or cotton underarm cloth dampened infusion of tea fungus. These very effective remedy for unpleasant smell of sweat, preserves the natural acidic environment of the skin.

Cleanses the skin and can be any other way. Wipe the face cosmetic milk, then rinse with warm water. Then soak a good linen cloth in the infusion of tea fungus 2-week exposure, wring it out, put on the face and cover the top with a warm towel. Soak so ten minutes. Then remove the cloth Wash the face with lukewarm water and vigorously massage the skin.

Apply infusion of tea fungus and for the treatment of the scalp. Rinse hair infusion of tea fungus after every hair wash, and they will become shiny. For oily hair, use a combination of mushroom infusion with the infusion of nettle leaves. Dried nettle leaves brew at the rate of 2 tablespoons. spoon in a glass of water, mix the resulting solution with mushroom kvass in a ratio of 1: 1. After shampooing cool the skin such infusion and massage it on the lines of hair growth. Rinse hair with water after it is not necessary. If you hate to leave infusion been wiped out, rinse them, but not earlier than half an hour.

To care for oily hair can be cooked and the other infusion: Take 1 tsp. Sage, rosemary, thyme and horsetail, brew a half cups of boiling water and mix with half a glass of infusion.

When using brittle hair nettle leaves, chamomile tincture fungus, taken in the same proportion.

To hair was thick, try to take care of them with the help of mushroom kvass with the addition of dry grass burdock (2 tbsp. Spoon half a glass).

Helps infusion of tea fungus and dandruff. Rub it into the skin after washing the hair, hold for 20 minutes, then rinse.

Likewise, you can wipe the infusion of tea fungus arms, torso, nails. This helps to improve their appearance and your overall health.

Contraindications
With increased acidity of gastric ulcer is not recommended.

Kombucha Cultivation, Care and Use

Usually, for preparing 1 liter of beverage was added 2 tsp. Lapsing dry black tea and about 50 grams of sugar (maximum 100 g). Should pour tea so that it does not enter the mushroom itself and did not cause putrefaction.

Breed Kombucha and cook from it need to drink in a glass jar. It should be large - 2-3 liters, with a wide neck. Prepare a jar in the same manner as for marine breeding Indian rice. Pour the filtered sweet tea. Place the mushroom there. Take gauze folded in two layers. That's it, and have to close the bank, but in no case does not cover. Mushroom - living organism, and it requires air.

Pour the boiled or purified water, with dissolved sugar in it. In the raw water plenty of calcium, it may form precipitate the salts of gluconic acid. No rash the sugar on the fungus is the cause of the darkening and deterioration in its performance.

Bank reserves at room temperature, so that it is not in direct sunlight. In addition, it must be kept away from windows and cold. It slows the growth of fungus and degrades the quality of the drink.

The Bank is left at room temperature, so that it does not get direct sunlight. In addition, it must be kept away from Windows and cold. This slows the growth of the fungus and degrades the quality of the drink.

About three days Kombucha will not rise to the surface. This is quite a normal reaction. Then it will pop up, and a week later will be ready the first portion of the beverage. Because it contained carbon dioxide resulting liquid is lightly carbonated.

Shortly fungus reaches several centimeters in thickness. After every 10 days on the surface formed a new layer - a thin mucous membrane. For reproduction of the fungus such layers are separated (usually 1-2) and transplanted into a new container.

Keep an eye on the level of the liquid in the pot and podlivajte (from 0.5 to 2 l). If you suddenly forget about the tea fungus, the liquid can evaporate. It is not a good phenomenon, but he is tough, and very zoogloea she didn't die. It is necessary to add sweet tea as she once again comes to life and begins to grow in size.

Kombucha is usually sweetened solution in a ratio of 2 tablespoons. tablespoons sugar and 2 hours. 3 tea spoons per liter of water.

Should observe a few certain conditions making this a useful drink.

Get two three-liter jars. One must be a mushroom. In another you will pour the drink, keeping it in the refrigerator. Drain infusion every 5-7 days in the winter, in the summer, do it more often, after 3 days because it is getting warmer and the fungus is activated.

To maintain the optimum composition of kvass and acceptable taste properties of the fungus should be washed with warm boiled water 1 time per week. If you have not already done so, your mushroom overgrown. Drink, not fused in a couple of weeks, acquires the quality of vinegar. Drink it can't. In the summer of clean water rinse mushrooms in two weeks in the winter - about once a month.

A sign of the precarious state of the Kombucha is the darkening. Top film vanishes. This means that zoogloea dies. Thus, she perestoâla in infusion or you have not washed it properly. Warn your situation, separating new Kombucha.

You can grow and multiply Kombucha and other means. Not necessary to separate the layers. Approximately 1 l 10-day infusion put in a warm place. A week after two thin film is formed. From it and formed zoogloea Kombucha.

To taste the resulting beverage should be sweet and sour, refreshing. In any case not sharp or with severe alcoholic taste or astringent. Otherwise, you have gone too far or with sugar, or vice versa, put it less than necessary. Perhaps welding was too strong or too weak. Furthermore, the taste of the beverage depend on the length of stay in its fungus.

Since arriving substances interact with food in your stomach, do not drink the mushroom brew just before eating, during it or immediately thereafter, to no mixing with food did not occur. It is believed that after a hearty dinner, if you eat fish, meat or poultry, should take two or three hours, and after eating vegetables or fruit - 1-2 hours. But if you have overeaten, to correct the heaviness in the stomach, drink half a cup of brew Kombucha.

You can drink the tea brew in the morning and in the evening - twice a day. Levee performs a catalytic function, evening - calming, normalizes sleep.

Before you drink a normal mushroom brew, it should be filtered by pouring through cheesecloth, folded in four layers. Is the most delicious drink, stood for a week. Pour a drink in cans (or bottles), store them in a cool place. In chilled it will be tastier.

Although for medicinal purposes should be used only black tea, to meet the special needs of taste or in some cases, come up and a different kind of tea. For example, in green tea more vitamins and caffeine, this drink will be a real tonic. They can even rinse your mouth after eating, because it has a strong antibacterial effect.

Can be added to the infusion drink tea with bergamot or grass - especially mint and oregano. It has a calming effect on the nervous system. Sometimes instead of sugar put honey, as a result, you enrich the beverage with additional trace elements, and the taste will be close to the type of honey that you are using.

Since breeding Kombucha has been a lot of people, gathered a lot of evidence that this organism as a whole is very unpretentious. Therefore, you should not have particular difficulties in caring for them.

Thus, infusion of tea fungus improves digestion, cures arthritis, has antibacterial properties, helps reduce blood pressure, stimulates the immune system. In addition, being both useful and tasty, OH variety of traditional and sometimes stingy set of drinks in your diet.

Romaine lettuce with chopped tomato vinaigrette

Ingredients

• Serves: 6  
• 2 large, ripe tomatoes, halved, seeded and chopped
• 1/3 cup basil leaves
• 2 tablespoons tomato sauce
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 small clove garlic, crushed
• 1/2 teaspoon salt
• 1 large romaine lettuce, shredded into pieces the size of a mouthful 
• 1/4 cup (35 g) of feta cheese, crumbled

 

How to prepare

For the vinaigrette, place the tomatoes, basil, tomato sauce, oil, vinegar, garlic and salt in a food processor. Use the button to mix leaving pieces. Toss lettuce with vinaigrette in a large bowl. Sprinkle with feta cheese. Serve at once.

 

Fresh Ideas

Chopped tomato vinaigrette is also a tasty side dish for grilled meats, chicken or pasta. Can be prepared hours before needed and keep refrigerated. To decorate a simple pasta dish, grate a little mozzarella and add salami and black olives.

How to select and store romaine lettuce?

Choose bright, crisp romaine lettuce heads. Avoid bunches that have mold, holes or are, wilted or yellow. Is common to find slightly darker along the edges of the outer leaves romaine lettuce. This is fine as long as the rest of the head is fresh and green. Fix it by cutting the brown edges of the outer leaves.

Romaine lettuce is highly perishable. I keep it in the refrigerator in a large plastic container with a piece of paper towel on top to absorb excess moisture and condensation. My lettuce will keep for up to five days in this way. If stored wet lettuce in a bag, you probably just hold fresh a couple of days.

Whenever possible, choose organic lettuce (Same provided for any green leaf) as green vegetables have a high content of pesticide residues.

Prune juice for constipation

The prune juice for constipation is an excellent home remedy since this fruit has laxative and purgative properties, facilitating the excretion of faeces.
Prune juice recipe for constipation
 

Ingredients

· 5 plums;
· 1 orange;
· 1 cup (200 ml) of mineral water;
· 2 tablespoons (soup) of flaxseed;
· 1 medium slice of papaya;
 

Preparation

Prepare this home remedy is very easy, just wash all fruits, cut the papaya and the orange in half and remove the seeds. Later all the ingredients must be added in a blender and well beaten. This juice to be drunk at least 2 times a day.

Constipation is a problem that affects both men and women, causing abdominal discomfort very, very hard stools and difficult to leave. The belly may be swollen and apparently full of gas. To mitigate this problem besides using this home remedy, you should increase the intake of high-fiber foods and physical activity.

Prune juice in the diet

Prune juice is an excellent addition to your diet. Has incredible benefits for your feeding a natural laxative to protect the body against free radicals. This is because plum juice is rich in antioxidants that are called phenols. Because of its good all-around health benefits, prune juice can be added to any diet. Here are some subtopics that will improve your overall understanding of prune juice in your diet.
 

Selecting the prune juice Right

Not all of prune juice is the same. When you select prune juice, it is better to choose the freshest. This means that you should not buy any from concentrate. When juice from concentrate, many unripe and overripe plums get juiced, which makes it very cool. Ideally, you should juice your plums, this is the best way to ensure that you get the fresh juice.
 

Protection against free radicals

Prune juice also works to project your body against free radicals. Prunes are extremely high in the antioxidant phenol, which works to protect your body fat. Fat is required so that your body functions properly. Have a glass of prune juice on a daily basis has been shown to help reduce your risk of certain cancers and diseases.
 

Using prune juice for Regularity food

Prune juice is well known for its laxative properties. Drink two glasses of prune juice a day helps relieve constipation, and drink a glass a day favors a diet. Even if you are not constipated, you can use prune juice to make your bowel movements more regular. This is one of many reasons, prune juice can be used in any diet. More and more doctors agree that bowel regularity is an important part of health as you keep "cleaned up" and helps prevent certain types of cancer of the colon and rectum.
 

Understanding prune juice as a diet aid

Prune juice may also act as a diet aid. One of the major reasons of diet fails is because hunger is experienced. A glass of prune juice leaves you feeling full and therefore, extends the time between hunger. This reduces the risk of eating too much, allowing you to lose weight. This is an important point to consider if you're trying to lose weight.

Overall, the number of health benefits and nutrition of prune juice goes is plenty. Whether it is using its natural laxative properties or just as a way to stay full and fight hunger pains, prune juice is at home in any diet. It can help you maintain your weight or even lose some while ensuring that you are doing your best to prevent against cancer and diseases. Following the information outlined here, you will better understand how to find a use for prune juice in your diet.

Healthy Eating Tips

You don't have to give up eating to cut the fat, cholesterol and salt. You just need to think about what you order. Many of the menus highlight low-fat and low-sodium dishes. But if you can't find what you want, just ask. Explain what you need the waiter or waitress. Or ask to see printed nutrition information.
 

Ask what you want

· Ask that foods prepared with little or no fat and no added salt.
· Ask that sauces to stay away from or served on the side. Choose sauces made with tomato instead of cream or cheese.
· Ask steamed rice or fried or boiled potato, without butter or sour cream.
· Ask that vegetables be steamed and served without butter or sauce. Ask lemon juice or vinegar to sprinkle them taste.
 

Keep these tips in mind

· Choose minestrone or vegetable soups. Ask sodium content.
· Order a salad sauce side. Dip a fork sauce, then a salad.
· Find the fish, chicken, turkey, or meat that is fried, roasted, stewed, or steamed.
· Order 1 or 2 low-fat appetizers or soup and salad instead of a main course. Or eat only half of the main course and take the rest home.
· If you want dessert, try fresh fruit, nonfat yogurt or sherbet. Or share a dessert.
 

Foods to avoid

· Donuts, muffins and pastries
· Coconut, vegetable butter, cream or cheese sauce
· Cream, whole milk, and powdered creamers
· Bacon, liver, lunch, meat, minced meat, and fish oil
· Sweets and foods made with butter, coconut or palm oil, or hydrogenated fats

Benefits of Egg for Hair

The eggs are rich in vitamins A, D and E, in addition to proteins, fatty acids and sulfur. These nutrients make eggs a very powerful treatment for all your ills hair. Also, make it a natural hair conditioner too. The health benefits that eggs may have on your hair are:

· The lack of moisture is the reason why the hair becomes dry. The application egg on hair that can provide moisture is lacking. The hydration properties of eggs then make your hair smooth and soft as if they were new.

· Prevention of hair breakage and repair the damage suffered by them is also made possible by the nutrients found in eggs.

· Using the eggs on the hair can return to their natural luster and shine with the help of fatty acids they contain. People who have hair that is difficult to handle can be made much more manageable with the use of eggs.

· The loss of hair problems are handled by the vitamins A and E present in eggs. In addition, egg yolk that is rich in protein makes the hair follicles and hair radicidi strong so that they do not fall easily.

· To help speed up hair growth, Vitamin B12 and sulfur in the egg yolk can be very useful. You can make your hair thicker and increase its volume by a significant amount.