About the benefits of ginger
Ginger is a genus of perennial herbaceous plants from the Ginger family. Raw or processed rhizomes of this plant are also called ginger. It is believed that the scientific name…

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Is a microwave harmful to food?
The debate about the dangers or benefits of food cooked or preheated in a microwave oven has been going on for decades, since when in 1946 American engineer Percy Spencer…

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Fiber and Health
Question: Today everyone is talking about fiber, how it is needed and useful. And what will happen if you do not use it? Answer: In everyday life, most people focus…

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beneficial intestinal

Agave – a unique plant

Agave is a perennial stemless plant that belongs to the genus Succulent, loves the desert or semi-desert. Zone of natural distribution – Mexico, Central and North America, the Mediterranean. There are about 400 species of agave. In appearance, agave is similar to the aloe plant familiar to all of us.

The leaves of the agave are dense, fleshy, covered with a wax layer with a hard shell and a prickly edge, form a basal rosette. The color of the plant varies from gray-green shades to green-blue. For industrial use, blue agave is the best.

From Latin, the name agave is translated as “amazing.” Continue reading

What are cocoa beans good for?

Although cocoa beans are historically native to South America, the story of their cultivation begins in Central America. Archaeological finds of vessels with traces of theobromine suggest the use of this plant presumably from 1100 BC. e. But not cocoa beans were used, but the sugar-containing pulp of the fruit from which the alcoholic beverage was made (the fruits of the cocoa tree, shaped like a large cucumber or small melon, contain from 20 to 60 large seeds – cocoa beans arranged in several rows and surrounded by whitish flesh). Continue reading

All About Beans

Legumes – seeds of legumes – the main sources of protein of plant origin. Also an excellent source of protein for vegetarians are nuts, seeds and cheese. Legumes in combination with grain serve as the basis for vegetarian nutrition. The benefits of beans are that, along with a high protein content, they are low in fat, they are rich in fiber and iron, B vitamins, and useful minerals.

Beans contain 25-40% of high-grade protein, and therefore their main value lies in the ability to easily replace meat products. Beans are the most important product not only for vegetarians, but also for those people who are contraindicated in the meat diet for health reasons. For better assimilation of beans by the body, as well as reducing cooking time, it is necessary to soak them in water for a while (preferably at night) before cooking, and combine the finished bean dishes with tomatoes, lemon juice and herbs. Continue reading

Sweet Conspiracy: A History of Deadly Scientific Mistake
For almost 40 years, we have been afraid of saturated fats, abandoning them in the name of health and harmony. Although back in 1972, the English scientist John Yudkin strongly…

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I want to cleanse the body
Each of us sooner or later asks the question - is it necessary to make special efforts to cleanse our body? Environmental pollution, the abundance of additives in food, unpleasant…

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Nutrition in the Orthodox post
Fasting with Christians is a time of restraint and humility, a period of spiritual preparation for a particular church event. Fasting and prayer are like two wings, thanks to which…

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I want to cleanse the body
Each of us sooner or later asks the question - is it necessary to make special efforts to cleanse our body? Environmental pollution, the abundance of additives in food, unpleasant…

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