Are legumes well digested? How to improve the absorption of legumes. Several reasons for the "doubtful" fame of legumes
Külmkapp Foto: Sven Arbet
If you suffer from an unhealthy habit - overeating, think about it, maybe you start eating while your stomach has not yet coped with the previous dose of food?
Different foods require different “attention” from our digestive system. What happens to food after we have swallowed it? In order for food to benefit a person and give the necessary energy, it must turn into chemical elements, which the body then absorbs.
This process begins in the mouth, when saliva dissolves and teeth grind food. Later, in the stomach, it is attacked by acid and gastric juices. After leaving the stomach, food enters the intestines, where it continues to interact with gastric juice. Then it is absorbed through the capillaries into the blood passing through the liver - thousands of enzymes located there neutralize any poison (such as alcohol, for example), while retaining useful iron, vitamins and glucose.
More specifically, all food can be divided into 4 categories according to the time of its digestion in our stomach:
The food that passes quickly (these are mostly carbohydrate foods)
- average digestion time (this is mainly protein food)
- food of long assimilation (it includes fatty foods and a combination of fatty with protein)
- Excessively long in the assimilation of food and practically indigestible.
The first category includes: almost all fruits (with the exception of bananas, avocados and the like), vegetable and fruit juices (not mixed), berries, kefir. All of the above products do not stay in our stomach for more than 1 hour. For example, fruits pass into the intestines from the stomach after 40–45 minutes. In some situations, it can take 35-40 minutes.
The second category includes: vegetables, herbs, dairy products with the exception of cottage cheese and hard cheese, sprouts, soaked nuts and seeds, all dried fruits. All of them enter our intestines in about 1.5-2 hours.
The third category includes: cereals and cereals, nuts and seeds that are not previously soaked in water, cottage cheese and hard cheese, all types of mushrooms, legumes (if they are boiled), bakery products from flour of the highest grades. Their residence time in the stomach is 2–3 hours from the moment they are received.
And finally, group 4 includes: tea with milk, coffee with milk, meat (including poultry, as well as fish), pasta (with the exception of those made from whole grain flour or flour from durum varieties wheat), all types of canned food. All products from the 4th group are digested very problematic, or practically not digested at all.
What conclusion can we draw now, guided by the information about how much food is digested in the stomach? Everything is very simple:
If you want your health, it is not necessary to stick to a diet, you just need to eat as many foods as possible that are absorbed in a short period of time. Thus, you protect your digestive system, and the body spends less energy on its processing.
- Avoid or eat at a minimum those foods that belong to category 4.
- It is not recommended to combine foods and foods that have different digestion times in the stomach.
- If you have problems with your stomach or intestines, eat only food from categories 1 and 2.
- In the evening, you can also eat foods only from categories 1 and 2.
Digestion time in the stomach
After dinner, food is digested in the stomach for two to four hours, after which it enters the small intestine, where the digestion process lasts another four to six hours, after which the food passes into the large intestine, where it can stay for about fifteen more hours.
The figures below show how much time the products spend in the stomach and refer to people with a healthy digestive system when eating only one of the indicated products at a time.
Water
If you drink water on an empty stomach, the water immediately passes into the intestines.
Juices and salads
- Fruit juices, vegetable juices and broths are digested in 15-20 minutes
- Semi-liquid (mashed salad, vegetables or fruits) 20-30 minutes
Fruit
- Watermelon is digested in 20 minutes
- Melons - 30 minutes
- Oranges, grapefruits, grapes - 30 minutes
- Apples, pears, peaches, cherries and other semi-sweet fruits - 40 minutes
Vegetables
- Mixed salads (vegetables and fruits) are digested within 20-30 minutes
- Raw mixed vegetable salads- tomatoes, leaf lettuce ("roman", Boston, red, leaf, garden), cucumber, celery, green or red pepper, other juicy vegetables are digested within 30-40 minutes
- If vegetable oil is added to the salad, then the time increases to more than an hour
- Steamed or water-cooked vegetables and leafy vegetables - spinach, chicory, collard greens - 40 minutes
- Zucchini, broccoli, cauliflower, green beans, pumpkin, corn on the cob - 45 minutes
- Root vegetables - turnips, carrots, beets, parsnips, turnips, etc. - 50 minutes
Semi-concentrated carbohydrates - starches
- Artichoke, acorns, corn, potatoes, Jerusalem artichoke, yams, chestnuts - 60 minutes
- Starchy foods, such as husked rice, buckwheat, millet, cornmeal, oatmeal, quinoa, Abyssinian panicle, barley are digested on average 60-90 minutes
Concentrated carbohydrates - cereals
- Brown rice, millet, buckwheat, corn flakes, oats (the first 3 are best) - 90 minutes
Beans and legumes (Concentrated carbohydrates and protein, starches and proteins)
- Lentils, lima beans, chickpeas, peas, kidney beans and beans - 90 minutes
- Soybeans - 120 minutes
Nuts and seeds
- Sunflower seeds, pumpkin seeds, pepita, sesame - about 2 hours
- Nuts - almonds, filberts, peanuts (raw), cashews, brazil nuts, Walnut, pecan - 2.5-3 hours
Milk products
- Skimmed milk, low-fat cottage cheese, ricotta, low-fat cottage cheese or cream cheese for about 90 minutes
- Whole milk cottage cheese - 120 minutes
- hard cheese from whole milk - 4-5 hours
Cold food in the stomach is digested much faster: proteins do not have time to digest normally and go straight to the small intestine, whose function is based on the breakdown and absorption of carbohydrates, since it is in it that the bacteria responsible for this “event” are located.
As a result of the ingestion of undigested food in the stomach (proteins) into the small intestine, proteins, of course, are not normally absorbed. In addition, bacteria living in meat products (proteins) begin to multiply, which leads to various types discomfort in the gastrointestinal tract (bloating, gases, constipation, etc.).
Mash, chickpeas, several types of lentils and beans, peas, soybeans, peanuts - a variety of legumes helps out when you exclude meat products from your diet. Vegetarians value legumes for their high protein and fiber content. They often cite as an example the long-livers of Japan, who love soy, or India, where everyone eats kichari and other bean side dishes together. At the same time, legumes can be difficult to digest, causing discomfort and heaviness in the stomach. By applying a few simple principles, you can improve the absorption of legumes and make them bring more benefits to our body.
Legumes, like nuts, seeds, and grains, contain enzyme inhibitors that keep them dormant and prevent them from germinating until they get enough moisture. These inhibitors can negatively impact digestion by blocking our digestive and metabolic enzymes.
They also contain phytic acid, which, in combination with inhibitors, protects grains well from being eaten by animals, making them dry and indigestible. In the gut, phytic acid can interfere with the absorption of calcium, iron, magnesium, and zinc.
Traditionally, grains and legumes have always been soaked or fermented before being made into cereals, breads or other dishes. The process of making sourdough bread classic recipe soybean tofu and tempeh, soaking mung bean and lentils for two or three days in Indian cuisine are all examples of grains and legumes being wisely treated.
Soaking neutralizes enzyme inhibitors and triggers the formation of beneficial enzymes that improve grain digestibility. During the soaking process, enzymes and lactobacilli also break down and neutralize phytic acid. In fact, by soaking the beans in our pan before cooking, we imitate the grain getting into moist soil - the grain wakes up and its nutrients become more active.
It takes a minimum of 7 hours to break down most phytic acid and neutralize inhibitors in grains and legumes. Beans or lentils soaked overnight will not only be better absorbed the next day, but will also cook faster.
- After washing the grains, fill the legumes with warm drinking water and leave overnight at room temperature.
-It is best to leave the pot of soaked grains next to the battery, as in a warm place the “waking up” process is faster.
-If you soak the grains for longer (2-3 days), rinse them every 7-8 hours.
-Before cooking, the water in which the grains were soaked must be drained, and the grains themselves should be washed well.
Spices such as asafoetida, ginger, black pepper, turmeric and coriander enhance the absorption of legume dishes. Ginger can be added during cooking both dry and fresh.
How good are beans? On the one hand, they are praised, they talk about usefulness, on the other hand, they scold them: they say, heavy food. Where is the truth?
Explains Viktor Konyshev, renowned nutritionist, doctor medical sciences:
Legumes are indeed a good source of protein. However, they lack some amino acids - primarily cysteine and the essential acid methionine. In addition, the protein from legumes is not completely absorbed - worse than from meat and other animal products. In pre-revolutionary Russia, there was a good tradition to combine peas with cereals, due to which there was a mutual enrichment of the amino acid composition of each of these products. It would be nice to revive this tradition.
Beans have a lot useful properties. They don't call sharp increase sugar, reduce blood cholesterol and thus prevent the development of atherosclerosis, coronary disease hearts and diabetes. These effects are created by plant fibers, polyphenols, phytosterols, saponins and some other substances. Scientific evidence is accumulating about the ability of legumes to protect against colon cancer and some other tumors. They have a lot of choline - it is very useful for the liver and is rarely found in other foods.
In terms of the content of potassium, calcium, magnesium, chromium, iron, copper, as well as vitamins E, B1, B6 and a number of other useful substances, legumes are superior to many cereals. But the ratio of calcium and phosphorus in them is unfavorable for the absorption of calcium by the body. And the phytates present in legumes interfere with the absorption of not only the same calcium, but also iron and a number of other minerals.
Another disadvantage of almost all legumes is their high purine content. Therefore, they are not recommended for gout and urolithiasis. Our body is not able to digest some of the carbohydrates found in legumes, and they cause flatulence. To partially remove them, it is recommended to soak the legumes for several hours before cooking, while adding a little baking soda is also good.
In addition, many legumes contain substances that prevent the digestion of protein in the intestines. But during cooking and partially during soaking, they are destroyed.
A few words about beans. She comes in different colors. The darker the seeds, the richer it is in useful antioxidants. But at the same time, such beans are worse absorbed. It is recommended to soak the dark one a little longer than the white one. And raw beans can cause poisoning.
Expert opinion
Alexey Bueverov, gastroenterologist, doctor of medical sciences, professor at the 1st Moscow medical university them. I. M. Sechenov:
Beans, peas and almost all other legumes often cause flatulence - a feeling of gas accumulation in the intestinal cavity. This is primarily due to the fact that they contain a lot of fiber, which is not digested by the enzymes of our digestive tract. The bacteria that live in it break it down, and a lot of gases are released. It is often asked whether it is possible to prevent this with the help of enzyme preparations. Most of these medicines contain enzymes that help digest proteins, fats, and regular carbohydrates, but not fiber. To do this, it is better to choose drugs that contain the hemicellulose enzyme (Festal, Enzistal, Ferestal, Digestal, Normoenzyme). Means with simethicone (Espumizan, Antiflat, Sub Simplex) can also help - this substance is a defoamer and reduces flatulence. In addition, simethicone is sometimes included in some enzyme preparations.
Recipe from "AiF"
Buckwheat porridge with beans
- Soak 1/2 cup of lentils or peas overnight (you can take green split peas without soaking), then drain and rinse the water.
- Boil peas in 1 liter of water. When 1/3 of the liquid has evaporated, add buckwheat.
- 5 minutes before readiness, add the browned onion directly with the oil in which it was fried. Salt and pepper - to taste only after cooking.
Legumes slow down tumor growth
Legumes are characterized by the fact that their seeds are in pods.
The main legumes edible for humans are: alfalfa (alfalfa), peas, beans (green beans, white, red, black beans), chickpeas, lentils, lupins, peanuts, soybeans, carob.
Legumes can be consumed dry or soft (peas and green beans).
In the world, especially in the cuisine of the Mediterranean region, legumes have always been a key product. Legumes have been cultivated by man since ancient times. The Egyptians most revered lentils, which accompanied the pharaohs at pompous funerals. Meanwhile, the beans were underestimated by the Egyptians, the Greeks, and the Romans.
Black and red beans were introduced to Europe only after the discovery of America.
Since the cultivation of lentils and chickpeas in Egypt, and then beans imported from the New World, legumes have become a staple of the Mediterranean diet.
Soybean was the first legume to be included in the books of the Chinese emperor Shen Nung, who lived in 28522737. BC. They describe the five main sacred crops of China: rice, soybeans, wheat, barley and millet.
What do beans give us?
1. Proteins. Legumes are rich in proteins (from 20 to 38%), contain almost all amino acids, although methionine in them is a limiting acid.
2. Carbohydrates. Rich in carbohydrates in the form of starches. Most starch is present in beans and soybeans; due to the high content of carbohydrates, they are the most poorly digestible. Legume carbohydrates are slow digesting carbohydrates that improve insulin resistance and prevent hyperglycemia peaks in diabetics and cancer patients. All legumes have a low glycemic index.
3. Fiber. Legumes include a very important component - fiber, which facilitates digestion, relieves constipation, and is involved in the fermentation process in the intestines. Legumes have been found to stimulate healthy colon bacteria. The high fiber content is favorable for the slow absorption of carbohydrates without causing an increase in blood sugar. The type of fiber in legumes is beta-glucans. Chickpeas are especially rich in beta-glucans (as are mushrooms), which protect against cancer and modulate the immune system.
4. Lipids. The fat content of legumes is low, but those that are contained are good for the heart, linolenic acid above all. The exception is peanuts, which are 46% fat.
5. Vitamins. In addition to protein, fiber, and carbohydrates, legumes contain B vitamins, immune-boosting minerals such as iron and magnesium, and phosphorus and calcium.
6. Phytochemicals. Legumes contain many substances with anti-cancer properties.
Lentils are extremely rich in catechins, as in green tea.
Legumes are rich in flavonoids, which help regulate estrogen levels and inhibit xanthine oxidase, an enzyme that plays a significant role in the formation of harmful free radicals.
Legumes also contain phytosterols and tocopherols, which are extremely useful in the fight against cancer. These crops include saponins, anti-inflammatory compounds that help the immune system fight cancer. Quinoa is also rich in saponin.
IMPORTANT! Legumes are excellent antioxidants, but high cooking temperatures reduce their antioxidant content, as does the other cancer-fighting compounds found in legumes. Therefore, when preparing them, it is better to forget about the pressure cooker.
Legumes help slow down the growth of tumors.
Of all the legumes, adzuki beans have the most anti-proliferative properties, they are especially effective in cancer of the digestive system and in ovarian cancer.
Eating legumes has been associated with a reduced risk of cancers such as those of the digestive tract (stomach, rectum, and colon), kidney, and bladder.
Are Legumes Well Digested?
Legumes cause discomfort in the gastrointestinal tract due to oligosaccharides that do not break down in the intestines, create fermentation and cause gas. Flatulence can be removed if you cook legumes in the traditional way: soak and simmer for several hours. In this case, long chains of complex carbohydrates “burst” and their absorption improves.
Dispose of water after soaking.
The most digestible of legumes is lentils.
Consumption
Legumes can be stewed, cooked with curry, salads, pates. You can also sprout, which is very good for salads.
Lentils are the most effective of the legumes for fighting cancer (anti-cancer properties, glycemic index and digestibility).
In second place are adzuki beans, their use in our cuisine, unlike macrobiotic, is not very common.
IMPORTANT! To maintain a healthy body, it is recommended to consume dishes with legumes two to three times a week.
Is soy good for fighting cancer?
Soy is one of the most popular foods in the world. Sold in various forms. It can be purchased in the form of grains, soy milk, tofu, sauce, miso, tempeh, flour, and butter.
Soybean oil is widely used in the food industry. Soy is present in many processed foods. Animal feed is mainly made up of soy.
There are opponents and supporters of soy. There is controversy surrounding the benefits of soy for cancer patients.
I will try to tell what is known today about the effect of soy on cancer.
Soy contains isoflavones such as genistein, daidzein and, to a lesser extent, glycitein. These isoflavones have a chemical structure similar to estrogen (which is why they are called phytoestrogens). It is possible that isoflavones, and primarily genistein, have the ability to block some of the enzymes responsible for the spread of hormone-dependent tumor cells.
Hormone-dependent tumors are tumors in which hormones are involved in the development. Prostate cancer in men is influenced by testosterone (male hormone), breast and ovarian cancer in women is dependent on estrogens (female hormones).
The debate about soy's cancer prevention and treatment properties is ongoing, as research findings are quite inconsistent, especially on breast cancer.
Most soy is consumed in Eastern countries and by vegetarians in Western countries. Does this mean that Eastern people are less likely to suffer from hormone-dependent cancer?
BREAST AND PROSTATE CANCER
NUMBER OF DISEASES PER 100,000 PEOPLE PER YEAR
BREAST CANCER
NUMBER OF DISEASES PER 100,000 WOMEN PER YEAR
PROSTATE CANCER
NUMBER OF DISEASES PER 100,000 MEN PER YEAR
Source: International Agency for Research on Cancer.
Why such a difference between East and West? In France, there are five times more cases of breast cancer than in China, and twenty-five times more prostate cancer. The difference seems to be in the diet.
BREAST CANCER AND SOY
When Chinese women emigrate and adopt American lifestyles and diets, they also run the same cancer risk as American women. Moreover, in China, the incidence of cancer varies between urban and rural populations. In Shanghai or Beijing, the American type of fast food is imposed, and with it the risk of breast cancer increases. If this trend continues, China will become one of the countries with the highest number of breast cancer cases by 2021, with 100 cases per 100,000 inhabitants.
At first, it was thought that the low rate of breast cancer in rural China was due to the consumption of soy. And then came the rise of soybeans. Vegetarians massively reached for soy products: milk, yogurt, tofu, etc. - and made a cult out of soy. But the fascination with soy as a remedy for breast cancer in last years went into decline. Most likely, the type of semi-vegetarian diet rich in vegetables and mushrooms, and, of course, the low amount of toxins in the environment in which the rural population lives, influences the low level of diseases.
But it appears that consuming soy from childhood, as Asians do, does indeed protect against breast cancer. Adults who begin to include 25 g of soy or soy products in their daily diet will be able to benefit from the beneficial effects of isoflavones on cholesterol and, accordingly, on heart and vascular health, but will not be able to protect against cancer in the same way as people who regularly consume soy since childhood.
In April 2008, a book was published in which Japanese researchers show the link between soy consumption and breast cancer. Dr. Iwasaki and his staff selected 24,226 Japanese women between forty and sixty-nine years old who followed their normal diet and observed them for ten years. Scientists studied their blood and urine tests for isoflavones. Women who consistently maintained high levels of genistein showed the lowest incidence of breast cancer. It turned out that they had been consuming soy since childhood.
IMPORTANT! Soy consumption from childhood not only reduces the risk of breast cancer, but also reduces the risk of recurrence in case of illness.
Soy genistein interferes with the action of tamoxifen and aromatase inhibitors (drugs used after breast cancer treatment to control estrogen levels in the blood to prevent the cancer from returning). But there are studies showing that consumption of soy and soy products can increase the survival rate of women who have recovered from breast cancer, whether they received tamoxifen treatment or not.
Since most studies suggest that soy consumption interferes with tamoxifen, the American Cancer Association recommends that women who have had breast cancer not consume soy until tamoxifen treatment is complete. But, attention, make sure that you do not come across a product in which soy is hidden. Most confectionery and processed foods use soybean oil.
Soy milk and yogurt contain the least isoflavones, but many other substances, such as sugar. Some people think soy milk is disruptive endocrine system, similar to bisphenol A. It has been observed that excessive consumption of phytoestrogens in soy products can disrupt the reproductive system, so it is very undesirable to replace mother's milk with soy. Soy cannot be consumed by people with hypothyroidism either, as it takes iodine from the body, and if consumed, then as they do in the East - along with algae.
A few years ago, doctors prescribed estrogen and progesterone (female hormones) to treat menopausal ailments in women (hot flashes, anxiety, anxiety, osteoporosis). And what happened? Doctors stimulated breast and ovarian cancer. When they stopped prescribing hormones during menopause, cancer rates dropped in Western countries. Then soy isoflavone-based supplements began to be used, they are effective in reducing hot flashes and other symptoms associated with menopause. And again... This time, they were convinced that supplements can cause breast cancer. Therefore, we will veto soy supplements.
So we should avoid all isoflavones in our diet? Soy, sesame, and legume isoflavones make up about a hundredth of the potential of natural female estrogens. So with whole isoflavones in the diet, we will not have any problems. We will not increase our risk of breast cancer unless, like many vegetarians, we make soy a staple food: soy milk for breakfast, soy yogurt at noon, tofu with soy sauce for lunch, and miso soup for lunch and soy pâté for dinner. . With a varied, balanced diet, the problem will arise if we take isoflavone supplements constantly and for a long time.
Too many contradictions? I think it would be wiser to wait for other studies before dissuading women who have had breast cancer from the benefits of consuming soy.
IMPORTANT! I would advise against taking soy-based supplements to treat menopausal symptoms, especially when there is a history of breast cancer in the family. To consume soy or not depends on your tastes. If you like it and are used to it, consume it, but fermented foods are best.
PROSTATE CANCER AND SOY
I believe that isoflavones are very useful in prostate cancer. In addition, they prevent cancer. Soy isoflavones behave as anti-inflammatory substances: they are able to induce suicide of prostate tumor cells. Soy enhances the effect of radiotherapy and reduces the number side effects. In the case of prostate cancer, as opposed to breast cancer, it is recommended to consume soy and soy products even with hormonal treatment.
For prostate cancer, the best anti-cancer cocktail would be: soy + turmeric + tomato + green tea.
Other types of cancer. In colon and rectal cancer, soy and its derivatives have not shown any benefit. In ovarian cancer, it appears to have shown a modest protective effect. Soy provides protection against lung cancer and makes tumors more susceptible to radiotherapy. Soy consumption by pregnant women can cause leukemia in children.
SOY PRODUCTS AND THEIR CONSUMPTION
Soybeans in grains or ground into flour. Soybean grains are used for stewing, and flour for rolling products. Do not confuse the notorious green soy with soy as such. This latter refers to mungo beans (mung beans). soy grains yellow color and round shape.
Soy milk. Of all soy foods, soy milk and yogurt are the most processed. Soy milk is obtained as follows: soybeans are soaked, mashed, filtered, briefly boiled, filtered and the liquid is boiled again for a short time. If you did the same with other legumes, lentils or peas, would you like it? Want to try? When we drink soy milk, we consume almost raw legumes, which causes gas, upsets the stomach, and leads to diarrhea and flatulence. Soy milk inhibits the absorption and assimilation of the foods that we consume with it. In production, during the heat treatment of soy milk, isoflavones are altered and degraded and soy loses its cancer-protective potential.
Tofu. It's sour soy milk. Sold in plastic bags, like soft cottage cheese. Completely tasteless product. It should not be consumed directly from the package, as it, like soy milk, is completely indigestible. Therefore, store-bought tofu requires cooking. Vegetarians eat it instead of meat, make it on a grill, eat it in sauce, in the form of a pate. There is even a smoked version, which is completely unacceptable because it contains benzopyrenes. Smoked tofu tastes like sausages. So-called "magic" tablets are also sold, which, after soaking, turn into tofu. Do you think it's healing? Isn't it overdone? I tried them twice, they did not convince me - they are too artificial.
Textured soy. Another of the most processed foods claiming to replace meat.
I don't understand why vegetarians are obsessed with finding a meat substitute. If they are vegetarian, it is implied that they are anti-meat. Then why look for substitutes in the form of seitan or soy?
Miso. This is a kind of spread made from fermented soybeans with sea salt and some grains. Miso hatcho is simply fermented soy, miso mugi is fermented soy with barley, and miso genmai is soy with whole rice. Adds flavor to dishes, very nutritious and rich in probiotics, which favor the regeneration of the intestinal flora.
It is advisable not to boil miso so that it does not lose its beneficial properties. Mix a spoonful of miso with a little water, stir well, add to the broth that is simmering, and wait a few seconds.
Soy sauce. Another product, liquid in consistency, derived from fermented soy. Like miso, it should be added to the dish at the end of cooking. There are two types of sauce: shoyu, which consists of wheat, soy and salt; and tamari, which includes only soy and salt. It is better to choose tamari sauce. Do not buy soy sauces in supermarkets. Take a look at the label, sauces usually contain sugar, caramel and other unwanted fillers.
Tempe and Nato. Fermented pre-cooked soy products. I haven't personally tried them, but because they're fermented, you can consume them when you're craving soy.
Fermented foods are better digested than other soy derivatives that cause gas.
Soybean oil. Widely used in the food industry. As a rule, this oil is modified and hydrogenated, full of unhealthy trans fats. Stay away from him.
Conclusion. Studies regarding the benefits of soy for cancer prevention are very inconsistent and depend on the conditions in which the work was carried out.
soy renders positive impact for osteoporosis and cholesterol; its effectiveness in the fight against cancer has not been found, with the exception of prostate cancer, in which case soy consumption contributes to the prevention and treatment of the disease.
Soy is not safe, its consumption in large quantities can affect the functioning of the reproductive apparatus and breast tissue. Soy is able to stimulate the development of breast tumors with a strong hormonal component.
The effectiveness and reliability of soy supplements, which many people consume to lower cholesterol and treat menopausal ailments, have yet to be confirmed.
I hardly consume soy myself. I don't like tofu, it seems tasteless to me, too processed, besides it is packaged in plastic. If tofu and soy milk were made at home, I might eat them sometimes, but making these products at home is too much of a hassle, and since they healing effect questionable, it's not worth it. I do eat tamari and miso sauce from time to time, though, and I love the flavor they add to dishes, and they're also high in probiotics. After the Fukushima disaster, I stopped consuming miso and tamari from Japan due to nuclear contamination.
This text is an introductory piece.YURI ROST And "wildly ill" and healthy, And terribly busy, and free, And boring, and witty, And as if his own, and
Asparagus, Legumes, Corn Buy medium-sized, round, tender, green asparagus with flattened buds at the tips. Choose asparagus stalks of the same thickness so that they cook evenly. The advantage of green asparagus is that it does not require
Ideological Growth The death of Lorenzo de' Medici (1492) was, without any exaggeration, a national misfortune for Italy. For Michelangelo, it was equal to a real life catastrophe. He lost not only a patron, but also a leader. Bertoldo has not been
Magic at its finest So there was the Abbey of Thelema, which Crowley's worshipers aspired to. These were no longer intelligent occult party-goers, but thugs who firmly decided to master magic - or, at least, learn how to competently mow like the Prophet and Great Teacher.
FULL-LIGHT PORTRAIT But you… and your moles are like soft velvet flies… Federico Garcia Lorca What was Federico physically? What do we know about him? In the photographs we see a man of medium height (like Salvador Dali, about 170 centimeters), stocky;
CONSPIRACIES AND THE GROWTH OF BANDITISM Since June 1919, the reports of the Department of Special Information are full of reports of conspiracies, the appearance of gangs in almost all provinces and districts of Ukraine and their actions.
"MAYAKOVSKY IN FULL GROWTH" It was in the twenty-seventh, in Moscow, near the Polytechnic Museum, near the very building where Mayakovsky's militant literary "premiers" took place more than once and the hall heated up during heated and noisy disputes. A sonorous boyish voice called out:
Growth The work that Nakatnikov did in Zvenigorod was really important. The experience of the Bolshevo commune justified itself, and the OGPU decided to use it on a large scale - by organizing new communes for the labor re-education of "socially dangerous"
Part one. GROWTH 1. Town on the Medway As far back as Queen Elizabeth's time, the Lords of the Admiralty had chosen this small town for the construction of extensive docks. The town lay some thirty miles southwest of London, on the Medway River, which flows into the wide mouth of the Thames. From the town
Tall We were in the same class. The guy was like a guy, he studied averagely, he didn’t stand out in any way. Unless he was very tall. Then, after school, I occasionally, once every six months, met him in the morning in a trolleybus, I was two stops from the metro, he was one. And in the evening too
Spiritual growth I want to ask you one more question: does your life change when you are in church? Think like this: “I have been attending a youth meeting for half a year, a year. Has anything changed in my life? Am I growing in God, is spiritual growth noticeable? Every day ask yourself
Why can't you eat eggs and cheese at the same meal? When is it better to eat fruits, and how do cottage cheese and jam fit together? Nutritionist of the medical center "Horizont" Natalya Davydova tells how some useful material can interfere with the process of assimilation of others eaten together.
Natalia Davydova
nutritionist of the medical center "Horizont"
Protein foods should not be eaten with cereals, pasta and potatoes (complex carbohydrates)
Proteins eaten simultaneously with potatoes, cereals, pasta, as well as with any dough, “stop” all processes in the stomach. The thing is that proteins and starches contradict each other. For the normal breakdown of complex carbohydrates (pasta, cereals, potatoes), a slightly alkaline environment is required. Acid is needed to digest proteins.
If protein foods (meat, fish) along with carbohydrate-containing foods (potatoes, pasta) enter the stomach at the same time, digestion begins to slip. This causes proteins to putrefy in the intestines at the same time as carbohydrates ferment. Enzymes - amylase and pepsin (responsible for the breakdown of carbohydrates and proteins) - counteract each other. As a result, the body does not receive enough protein or carbohydrates.
Incorrectly eaten food is “stored” and converted into adipose tissue. There is heaviness in the stomach, drowsiness, fatigue and weakness. Such food poisons the blood, provokes gastritis, constipation, ulcers, and in the saddest outcome - stomach cancer (of course, slowly and imperceptibly). The pancreas in this case is forced to work hundreds of times more intensively, which over the years leads to wear and tear and, as a result, pancreatitis.
Meat and fish are best consumed with herbs and vegetables.
That's why meat and fish lovers should know that protein pairs well with vegetables. During the assimilation and decomposition of meat in the intestines, a dangerous substance (a special iron molecule) is formed, which has carcinogenic properties.
You can neutralize its harmful effects with the help of chlorophyll. This substance is found in abundance in all leafy vegetables: salads, spinach, sorrel, parsley, cilantro, dill, basil. It is also found in avocados and white cabbage, broccoli and cauliflower, green peppers and cucumbers, and celery.
You can not combine nuts and meat, eggs and meat, cheese and nuts, cheese and eggs in one meal. two squirrels different kind and composition require their digestive juices. Moreover, the concentration and time of release of these juices in the stomach differ.
Meat is incompatible with nuts due to high energy value. After such a dish, there is heaviness and heartburn from the abundant release of acid. It is also better not to eat scrambled eggs with grated cheese. These are incompatible products. It is advisable to eat the egg separately or with herbs (green salad). Rule one: one protein per meal. If you want variety, eat them at different times.
Pulses are combined with both potatoes and vegetables
Lentils, beans, beans, soybeans, peas can be consumed with other foods with almost no restrictions. The peculiarity of the compatibility of legumes is explained by the dual nature. As starches, they pair well with fats, especially those that are easy to digest. vegetable oil and sour cream. As a source of vegetable protein, legumes are good with greens and starchy vegetables.
Mushrooms should not be eaten with potatoes
Mushrooms go well with many foods: herbs, cereals, bread, nuts, legumes, cheese and seafood. They are compatible with vegetables. However, it is difficult for them to “get along” with potatoes: potatoes contain too much starch.
Complex carbohydrates (cereals, pasta, potatoes) - self-catering
You should not “combine” cereals with meat - cereals contain phytic compounds that impair the absorption of iron from meat. An excellent addition to porridge or baked potatoes is vegetables. They are suitable in any form: fresh, stewed, baked, pickled (salted).
Cereals are tasty and healthy with seafood, seaweed, mushrooms, herbs. If you like sweet porridge, then you can add some dried fruits.
Pasta lovers should avoid meat sauces, but the use of sauces based on vegetables and herbs will suit your stomach.
Fruit should be eaten separately.
Fruits do not go well with other foods (such as cereals). The thing is that they contain simple sugars that are quickly digested. This means that fruits should not remain in the stomach for long. That is why it is advisable to eat fruit not before or after a meal, but as a meal.
Foods high in fat, protein and starch will take longer to digest. If you eat fruits after a hearty meal, then fruit sugar will wait for its turn, that is, stagnate and ferment in the stomach.
Alcoholic drinks with meat and sweets are not friendly
It is undesirable to drink alcohol along with meat dishes (especially fried ones). As a result of their combination, pepsin is precipitated, which is needed for the digestion of animal proteins. Fatty and fried foods exacerbate and prolong the effect of alcohols, while doubling the load on the liver and gallbladder.
With a combination of alcohol and sweets (cake or chocolate), the cake will win in the fight for digestion. After all, glucose is more important for the body, and alcohol will be postponed for later. As a result, the body will have time to "poison" toxic substances.
Milk is an independent product
Milk does not combine well with other products, due to the presence of protein and fat in its composition. The only exception is sour fruits.
V acidic environment stomach milk coagulates and envelops the particles of other food, while isolating them from the action of gastric juice. It turns out that until the milk is split, other food will not get access to digestion. Of the dairy products, the most harmless are fermented milk products, since the foreign milk protein has already been “decomposed” by lactic acid bacteria.
Dairy products are best consumed before bed. This contributes to the production of the hormone melatonin, which is responsible for the quality of sleep.
Cottage cheese does not go well with jam
Do not add sugar, jam, syrup to cottage cheese. If you want both taste and benefit, sweeten the cottage cheese with raisins, dried apricots or honey. You can also add seeds.
Jam, as a rule, contains a lot of sugar. If you eat cottage cheese with jam, the sweetness will be digested first, and only then the cottage cheese. While the latter is waiting for its turn to be digested, you may feel discomfort in the stomach.