What to take for lunch at the office, except for salad
Today we offer you a selection of recipes for healthy meals that you can take with you to the office. Just test next week. It will be delicious! By the…

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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…

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…

Continue reading →

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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 came from singabera, which in Sanskrit means “horned root.”

As far back as the 19th century, in Russian, the word “inbir” was the more common form of the word. The popular name for ginger root is “white root”. Ginger rhizome has the appearance of roundish, located mainly in the same plane, palm-separated pieces. It is a raw or processed root that is used as a burning spice beloved by many peoples. Continue reading

Why is thermally unprocessed food useful?

As soon as we begin to include more thermally unprocessed food in our diet, all our vital signs rapidly improve. We feel a surge of vigor, increased activity of the body, mobility and energy, and this is not counting the fact that excess weight by itself goes away. Why, you ask?

Raw food allows you to rid the body of excess cholesterol, many toxic substances, as well as get the necessary dose of vitamins and fiber, which are stored in thermally unprocessed live food and help improve digestion. Immediately there is no need to buy expensive artificial vitamins of dubious quality.

An important role in improving the functioning of the digestive tract is also played by the fact that with raw foods the human body receives a huge dose of natural enzymes and water, of which the plants consist of 80%. So, after eating you will not want to drink tea or coffee. Continue reading

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 first noticed the ability of microwave radiation to heat food, and Raytheon patented the invention, starting one year later production of microwave ovens for the military.

Over the past almost 70 years, microwave ovens, as ordinary household appliances, have penetrated almost every home and office, although there is still no final verdict on their benefits or harms. Even despite the fact that in 2008 the World Health Organization issued a conclusion – “microwave ovens use radiation that does not adversely affect either humans or food”, disputes, as in the topic of GMOs, continue. We would like to convince you that the microwave should still be discarded.

In order to better understand this issue, it is necessary to distinguish two aspects of the topic – firstly, what is the effect of microwaves on a person himself and secondly, on food products that a person then consumes. Continue reading

10 alternative foods for a healthy diet and quick weight loss
1. White rice → Quinoa Useful Products: Quinoa 100 g of quinoa contains Quinoa, cooked 4.4 g of pure protein - and this is more than Quinoa - a Review…

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The benefits of nuts
Not everyone knows that nuts are in the top antidepressant products. All varieties of nuts retain without any loss of vitamins and nutritional properties, not only for one season, but…

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About vegetarian sausage
Sausage is the most beloved and consumed product by Russians, alas. Alas, because it is impossible to attribute traditional sausage to healthy food products to any degree. Nevertheless, the consumption…

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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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