Content
1) The common name for a parking lot in the city (7 letters):
PARKING
2) Type of motorsport (7 letters):
KARTING
3) Source of knowledge (5 letters):
BOOK
4) Not your hair (5 letters):
WIG
5) Measure of beer (5 letters):
PINT
6) Resting place for townspeople (4 letters):
THE PARK
7) Gnaw ... science (6 letters):
GRANITE
8) Where vegetables and fruits are grown where it is cold (6 letters):
GREENHOUSE
9) Actor playing a sad role (6 letters):
TRAGEDIAN
10) Dangerous but beautiful feline (4 letters):
TIGER
11) A military man in Russia (6 letters):
Warrior
12) Fighting vehicle (4 letters):
TANK
13) The simplest racing car without a body (4 letters):
KART
14) The name of this fish gave rise to the name of the great chess player (4 letters):
CARP
It is recommended to eat products grown and produced in the area of residence and in "your season". This is due to the fact that a person, plants, animals are constantly affected by various environmental factors, including various field structures, the memory of which is embedded in all cells of their own structure.
When eating freshly picked vegetables or fruits grown in one's own garden, the spatio-temporal field structures of plant and human cells are fully consistent with each other and such products are most useful for the body. At the same time, the body spends a minimum of energy to digest and assimilate food, and also accumulates resistance to the natural and climatic conditions of the area. When products are consumed after a month, and even more so after a year of storage in a canned
form, the field structures of such products and the human body are mismatched.
When eating foods grown or produced
in distant countries (these products carry relevant information and properties), microstress occurs in the human body (from disorientation and maladjustment), the magnitude of which depends on his health. This microstress leads to subtle metabolic disorders and self-regulation of the body. With the constant use of products,
grown and produced far from the place of residence, microstresses can lead to subtle metabolic disorders and self-regulation of the body, and as they accumulate, to various ailments, and sometimes to diseases.
If we turn to the experience of the peoples of the world living in extreme conditions, and analyze what they eat, then one important pattern will emerge. The peoples of the Far North, the inhabitants of the Tibetan highlands and the African desert eat only food that is grown or produced in their places of residence, and do not use products brought from distant places. When using imported products, these people lose their full adaptability.
organism to the weather and climatic conditions of their area and diseases develop.
Many peoples traditionally use products that enable them to successfully withstand extreme natural factors. For example, northern peoples drink seal fat, Tibetans - a special
tea with ghee, and Russians, Ukrainians and Belarusians eat lard, which allows all of them to successfully withstand the effects of cold.
Currently apples, oranges, tangerines, lemons, kiwis,
grapes and other fruits can be bought in almost every kiosk
or grocery store. An abundance of fresh fruits all year round is a blessing for replenishing the body with vitamins and minerals.
However, juicy fruits are usually grown on other
continents, in the warm season, and they have the natural properties of counteracting the hot climate with an abundance of moisture. With regular use of these fruits during the cold season, a person brings cold and moisture into his body, which can lead to a feeling of chilliness and a decrease in the ability to digest and assimilate food. This is exactly what happens in the hot summer time, when eaten fruits cool the hot body, create a feeling of freshness, quench thirst.
and satiates quickly.
Of course, you can enjoy exotic fruits or other overseas products, but their regular use is highly undesirable. Imported products are useful to try to determine their individual tolerance and to train the system.
digestion, especially for those who are going on vacation or on a business trip to distant countries. If you want your child to get the maximum vitamins in the summer, then the most affordable fruits, berries and vegetables will perform this task better than individual exotic fruits.
2400 years ago, Hippocrates said: "Eating all the plants that grow in the country where a person lives is the best guarantee that the body receives all the minerals it needs."
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Content:
- Where to buy vegetables? Supermarket
- Vegetable safety. GMOs and Supplements E
- Vegetables from the market
Where to buy vegetables and fruits in the summer - in the usual supermarket, convenience store, or prefer the market and weekend fair to them? And how to choose vegetables in season when domestic tomatoes, ground cucumbers, greenhouse products, and imported vegetables and fruits are on sale? Elene Beraja, Development Director of the Valley of Vegetables Group, shares tips and advice on choosing the healthiest vegetables in stores, supermarkets and local markets.
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Where to buy vegetables? Supermarket
In a modern city, many housewives prefer supermarkets because of their convenient location and quality of service. But what do we know about the quality of vegetables in large stores? How to choose vegetables in a supermarket?
1. Trust your senses. The stalk will help to recognize a high-quality tomato or cucumber: just smell the vegetable in contact with it. If you smell a lively ripe vegetable smell - feel free to buy. When choosing cucumbers, feel the stem, which is considered the key to their freshness. If it is too soft, you should refuse to buy.
Many believe that the presence of a stalk in a tomato is a guarantee of its freshness, but this is far from the case. The tassels are bait for buyers, although they will not come off the tomato even when rotting, so pay attention to the freshness of the twig. It should be unbreakable and green in color: only this guarantees the freshness of the tomatoes.
2. Beautiful vegetables? All that glitters is not gold, so avoid glossy tomatoes: they are treated with paraffin wax that doesn't actually wash off and can cause severe stomach upset.
There is an opinion that burgundy tomatoes are tastier and healthier than red ones, but burgundy color means only one thing - they will last longer, and they will obviously be inferior in taste to red brothers.Remember the main thing: nature does not create ideal forms, therefore ideal vegetables contain 99% harmful substances.
3. We buy domestic products. When choosing vegetables from a variety of products in a supermarket, first of all, pay attention to domestic brands. There are not many producers of fresh vegetables in Russia, and information about most of them is easy to find on the Internet. We advise you to take a closer look at companies with their own production that have experience in growing fresh vegetables, monitor compliance with the necessary requirements and the quality of products. There are also companies that only pack products and do not have their own production - it is more difficult to trace the origin of the vegetables they offer.
Do not forget about the seasonality: it is obvious that in mid-January Russia will not have young potatoes and fresh cabbage - these crops are difficult to grow in greenhouse conditions. However, many vegetables now grow in Russia all year round - this applies to tomatoes, cucumbers, lettuce and some other crops. Modern technology makes it possible to blur the line between the seasons.
If you go for fresh vegetables that are not grown in greenhouses, it is better to keep in mind the current season and remember that domestic products are healthier.
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Vegetable safety. GMOs and Supplements E
In supermarkets you can see either Egyptian potatoes, or white Tunisian cabbage, or Israeli peppers - all this is not always a high-quality and worthwhile product. The importing countries have adopted their own quality standards. Such products enter the domestic market constantly and often at low prices, but they may not be beneficial to the body. According to the Rospotrebnadzor rating, most unsafe vegetables come from the following countries:
- Poland;
- Turkey;
- China;
- Egypt.
Suppliers from these countries have repeatedly violated sanitary requirements.
In the Greenpeace Consumer Guide, you can find a complete list of harmful GMO supplements. GMO organisms can influence the development of serious diseases, although they allow agronomists to create products that are ideal from a marketing point of view: smooth, shiny, but, unfortunately, tasteless and useless.
In many products, they start with the letter E:
- E322 contained in chocolate
- E150, or caramel,
- E153, E473, E475, E476b, E477, E479a,
- E101 and 101A and others.
In our country, only 14 types of GMO products are allowed that are safe for consumption. Foreign countries have a different list of approved GMO organisms, and they are not always safe.
To the content
Vegetables from the market
From the media, we sometimes hear about scandals related to the excess of pesticides in vegetables from stores, and we make a choice in favor of going to the market, where everything is more natural. But this does not mean that there are no vegetables on the market that contain harmful substances - it is just that they are tested less there. For those who go to the market for vegetables - our advice.
1. How vegetables are stored. The ideal temperature for storing vegetables is 10, 12 degrees. How they are stored is also important. So, for example, tomatoes should be in large boxes with a straw "carpet" in the back - if you do not see this from the seller, then it is better to refrain from purchasing goods. The best storage place for cucumbers is cardboard boxes, covered with polyethylene, which will not allow excess moisture to penetrate the fruit. Such cucumbers retain useful qualities longer than others.
A special tip for choosing vegetables in the markets is to target the interest of insects. If there are a lot of flies flying around the vegetable tent, this is a bad sign, because they feel spoiling food. But there may be another situation when not a single fly even flies up to tomatoes or cucumbers - this means that the product is not natural.
2. Tricks of the sellers. It is better to buy vegetables on the market from trusted or familiar sellers. Some unscrupulous traders put vegetables in ice water, which can increase the weight of the product by 15-20%.This deception can be avoided by lightly squeezing the tomato: if you feel that it feels like a bag of water to the touch, don't get it. Often sellers pick up the product at the counter and may put rotten vegetables under the bag - do not be lazy to review all of them before buying.
Vegetables and tomatoes from any country often appear on the markets, depending on the wishes of the seller. To be sure of the origin of the goods, refer to the calendar of "ripening" vegetables by month.
In April tomatoes and cucumbers ripen in Turkey, and radishes and greens in Uzbekistan.
May gives customers tomatoes from Armenia.
June pleases us with vegetables, in particular cucumbers and tomatoes, from the Krasnodar Territory and products from Moldova.
July vegetables - usually vegetables from all regions of Russia and the countries of the former USSR.
In August cucumbers and tomatoes from Poland, Kazakhstan, Ukraine and Spain come to us.
Remember this calendar when you want to buy fresh cucumbers in early April.
3. Trust your intuition and instruments. Unfortunately, uncertified goods are often provided in the markets, so you should always be on your guard and follow simple advice when buying cucumbers and tomatoes. And listen to your heart, which, together with the experience of farming, will tell you which tomatoes and cucumbers to buy.
Tomatoes are very sensitive vegetables, and their color strongly depends on what they were fed with: the unnatural brightness suggests that many dangerous substances were used in the cultivation. The color of the fruit should be uniform both on the outside and when it is cut, and the skin of the tomatoes should be without white veins and black dots.
Market vegetables rarely go through all the necessary quality checks, and they may exceed the level of harmful substances. To protect yourself and your family, buy a nitrate tester, which is available at any pharmacy. The permissible amount of nitrates is as follows: 150 milligrams for cucumbers and the same amount for tomatoes, and 2000 milligrams for herbs. Nitrates, used in large quantities, lead to poisoning, the consequences of which are familiar to many.
To protect yourself and your loved ones from buying low-quality products, try to purchase vegetables from a specific manufacturer, whose goods are subject to mandatory certification and verification by sanitary services. It is better to buy the product from a well-established company that supplies products to large retail chains.
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Fresh vegetables from the new greenhouse harvest cannot be ignored - greens, radishes, cabbage ... What spring is it without these delicious products? But we always remember how much nitrogenous fertilizers are added to the soil so that there is a good harvest and that an overdose of nitrites in the body leads to poisoning.
Nitrates - salts of nitric acid - are the main source of nitrogen, which is the main building material of plants. A sufficient amount of nitrogen in the soil is the best stimulant for the growth of all parts of the plant's "body". The natural "supplier" of nitrates is organic matter: humus, humus and living organisms. Soils allotted for agricultural needs, as a rule, are artificially enriched with nitrogenous fertilizers (nitrates).
Nitrates introduced into the soil inevitably enter the structure of the plant. The maximum concentration of nitrates is observed in the ground in spring, during the period when fertilizers have only been applied and have not yet been consumed by plants. That is why the first harvests of greens, root crops and vegetables are saturated with nitrates in excess. As more and more crops are harvested on the same piece of land, the concentration of nitrates in the soil, and therefore in the plant itself, will decrease.
Therefore, poisoning caused by nitrates most often occurs in the spring.
A small amount of nitrates will not harm the body of an adult: they are quickly absorbed and just as quickly excreted in the urine. However, if the permissible standards are significantly exceeded, health may suffer. First of all, babies will react to the "overdose" of nitrates.
Nitrates in the human body
In our body, nitrates under the influence of certain enzymes are reduced and converted into nitrites. It is nitrites that pose the greatest danger!
In most cases, the negative consequences of an "overdose" of nitrates do not appear immediately. Meanwhile, prolonged excess intake of nitrates into the body has a depressing effect on the intestinal microflora and leads to the development of pathological conditions: vitamin deficiency, iodine deficiency.
Babies of the first year of life and children prone to diseases of the gastrointestinal tract (dysbiosis and dyspepsia) are more vulnerable to the nitrate threat. It is necessary to accept the realities of today: the cultivation of greens, vegetables and fruits is not complete without the use of nitrates. However, it is in our power to reduce the negative effects of these substances. It is enough not to offer the baby early fruits, and in the future, carefully process vegetables and fruits before eating.
Where are the more nitrates?
Remember which plants and parts of the fetus accumulate the most nitrates, and take care of a safe diet for your baby. Nitrates tend to settle to a greater extent in the roots (root crops), stems and large leaves. Accordingly, the most "rich" in nitrates are early radishes, carrots, beets, leafy (green lettuce and cabbage).
Moreover, the distribution of nitrates in the "body" of the plant is uneven. So, in white cabbage, nitrates are most in the stalk, upper leaves and fleshy petioles. In carrots, nitrates are retained in the upper part of the root crop and in the core. High-nitrate vegetables and fruits include lettuce, spinach, dill, green onions, collard greens, melons, and watermelons. Potatoes, Brussels sprouts, peas, tomatoes, fruits and berries accumulate worse nitrates.
The accumulation of nitrates is influenced by environmental factors: air temperature, humidity and light level. Thus, the content of nitrates is much lower in fruits grown in the open air than in their "counterparts" from the greenhouse.
To reduce nitrates
There are ways to reduce the amount of nitrate in edible plants.
- Choose only ripe, undamaged fruits.
- Resist the urge to choose the largest fruit, but also don’t save money by choosing a particularly small one.
- Peel the fruit and cut off the "butts" from cucumbers and zucchini: there are more nitrates! Do you use fragrant greens?
- Cut the cuttings in dill and parsley, use only the leaves for food. Rinse fruits and vegetables thoroughly.
- You can leave potatoes, radishes and cucumbers soaked in lightly salted cold water for a while.
- The amount of nitrates decreases during heat treatment of vegetables: during boiling and stewing. You can just pour boiling water over the fresh fruits.
Do not leave the prepared dish - fresh salad or boiled potatoes - "for later". It has been proven that due to prolonged exposure to air, the amount of nitrates in vegetables increases.
Everything has its time!
In the first summer month, they harvest greens - chives, lettuce, dill, young garlic and peas. Although, as a rule, these are crops grown in greenhouses. June opens the strawberry season. From the middle of the month, cherries ripen. Southern varieties can be brought even a little earlier. By the end of the month, garden and forest strawberries ripen. Raspberries and cherries in our area are harvested later, in July-August. What was presented in the markets earlier - most likely, berries brought from southern countries.
Let's know! Ask where the goods came from! An official, serious supplier always has documents confirming the safety of products, including in terms of the nitrate content parameter.
Tips for Cooking Early Vegetables
- To prevent nitrates from being converted into particularly harmful nitrites, keep the fruits in the refrigerator.
- Sort fruits and vegetables carefully. Throw away sluggish or rotten fruits without regret
- Vitamin C and E (natural antioxidants) detoxify nitrates. As a salad dressing, use lemon juice and the "right" fats: olive and corn oil, sour cream.
Source
Published: 08/04/16
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