Healthy eating
Medicinal mushrooms and weight loss
Weight Loss System "Yamakiro"
Useful advice, or it is necessary to know
- Food Rules
- Not all the food is useful
- Incompatible food combinations
- Water
About a mushroom diet
Application of chlorophyll in the treatment of cancer
Practical advice on nutritional therapy for cancer
The English proverb says: "Bread - the staff of life." This is what we rely in the culture of its power. Bread - one of the major cereals and grains, according to Ayurveda, are one of the main groups comprising human diet.
It turns out that not all bread is useful for our body. Already widely disseminated that the bread made in the thermophilic yeast, may adversely affect human health.
Our great-grandfathers said: "Bread is the Gift of God." But they baked it not on thermophilic yeast. These yeasts appeared relatively recently, in 30 - 40ear years of the twentieth century. So, if thermophilic yeast has appeared recently, then with what help did you bake leavened bread in ancient times and in the recent past? Famous peasant starter cultures were prepared from rye flour, straw, oats, barley, wheat. Until now, in the deaf villages preserved recipes for cooking bread without today's yeast. It is these ferments that enriched the body with organic acids, vitamins, minerals, enzymes, fiber, pectin substances, biostimulants.
Baking bread in traditional kitchen was a kind of ritual. The secret of cooking transmitted from generation to generation. Almost every family had its own recipe. Prepared bread about once a week on different ferments: rye, oat. Although the bread gets tough, but the use of the crude rye flour helped to preserve it all the nutrients contained in cereals. But baking bread in the Russian oven gained unforgettable taste and aroma. This bread is not zacherstveet and moldy and in a year.
But for several decades the bread has been baked differently. And they use for this not natural ferments, but man-made thermophilic yeast, sugar candies. The technology of their preparation is monstrous, anti-natural. The production of baker's yeast is based on their multiplication in liquid nutrient media. The molasses are diluted with water, treated with chloride lime, acidified with sulfuric acid, etc. Strange methods, it must be admitted, are used for cooking food, besides, given that natural yeast, hop, for example, malt, etc., exist in nature, E.
It has long been sounded the alarm, scientists around the world. The mechanisms of negative impact on the body of thermophilic yeast. Let's see what the thermophilic drozhzhi- Saccharomyces, and what role they play in the deterioration of the health of those who eats food cooked with their application.
Not all the food useful
Yeast Saccharomyces (Thermophilic yeast) species which are used in the alcohol industry, brewing and baking, not found in nature. Saccharomyces, unfortunately, are more resistant than the tissue cells. They do not break down during cooking nor nor saliva in humans. Yeast killer cells, killer cells kill sensitive, less protected by the body's cells release toxic substances in them a small molecular weight.
The toxic protein acts on plasma membranes, increasing their permeability to pathogenic microorganisms and viruses. Yeast falls first in the cells of the digestive tract, and then into the bloodstream. Thermophilic yeasts multiply in the body in a geometric progression and allow the pathogenic microflora to actively live and multiply, inhibiting the normal microflora, thanks to which in the intestine can be produced with proper nutrition and vitamins of group B, and essential amino acids. The activity of all digestive organs is disrupted in the grossest manner: the stomach, pancreas, gall bladder, liver, intestine.
Stomach inside special coated mucosa-resistant acid. However, if the person is abusing yeast products and acid-forming foods, the stomach can not long resist it. Burn will lead to ulceration, pain and will be a common symptom is heartburn.
The use of food prepared on the basis of thermophilic yeast, promotes the formation of clots of sand, and then stones in the gall bladder, liver, pancreas, the formation of constipation and tumors. In the intestine, the processes of decay are growing, pathogenic microflora is developing, the brush rim is injured. The evacuation of toxic masses from the body slows down, gas pockets are formed where stale stones stagnate. Gradually, they grow into the mucous and submucous layers of the intestine. The secret of the digestive organs loses its protective function and reduces the digestive system. Insufficiently digested and synthesized vitamins, not digested in due measure trace elements and the most important of them - calcium.
Doctors with regret mark the critical decrease in the level of calcium in the blood in children. If earlier it was 9-12 units (OK), now it does not reach 3 either! Pathogenic microorganisms penetrate through the intestinal wall and enter the bloodstream. Microbial, fungal, viral, parasitic flora is easily introduced into the body. Violated metabolic processes at the cellular level. The biochemical composition of the blood changes. In the blood plasma appears mud. Slows the movement of blood through the vessels, microthrombi are formed. The lymphatic system wears. Nervous tissue undergoes all sorts of dystrophic changes.
Another serious condition is acidosis, a violation of the acid-base balance. Fatigue, irritability, rapid physical and mental fatigue, nausea, bitterness in the mouth, gray plaque in the tongue, gastritis, black circles under the eyes, pain in the muscles from excess acid, loss of muscle elasticity increase. The organism fights against acidosis, expending a lot of energy for restoring the acid-base balance at the expense of itself, strenuously squandering the most important alkaline reserve: calcium, magnesium, iron, potassium, sodium. The removal of alkaline mineral elements from the bones of the skeleton inevitably leads to their painful fragility, which is one of the main causes of osteoporosis at any age.
And, finally, anatomical disorders. Normally, the heart and lungs and underlying organs - the stomach and liver, as well as the pancreas - receive a powerful massaging energy stimulus from the diaphragm, which is the main respiratory muscle that takes off to the 4 and 5 intercostal spaces. With yeast fermentation, the diaphragm does not reach the required volume of vibrational movements, takes a forced position, the heart is horizontal, the lower lobes of the lungs are compressed, all digestive organs are clamped by extremely inflated gases deformed by the intestine. Often the gallbladder leaves its bed, changing even the shape. Normally, the diaphragm, making oscillatory movements, contributes to the creation of suction pressure in the chest, which draws blood from the lower and upper limbs and the head to purification into the lungs. With the restriction of her excursion, the process does not properly take place.
All this contributes to the build-up with stagnation in the lower limbs, small pelvis, head and eventually leads to varicose veins, thrombosis, venous ulcers, and a further reduction of immunity.
The experience of the French scientist Etienne Wolff is worthy of attention. He for 37 months cultivated a malignant tumor in a test tube with a solution in which was an extract of fermenting yeast. At the same time, 16 months were cultivated in the same conditions, outside the connection with a living tissue, a tumor of the intestine. As a result of the experiment, it was found out that in such a solution the tumor size doubled and tripled within one week. But as soon as the extract was removed from the solution, the tumor died. Hence, it was concluded that the extract of yeast contains a substance that stimulates the growth of cancerous tumors (the newspaper "Izvestia").
It is impossible to ignore, and a question. Where did the flour from whole grains from which the baked bread our ancestors? Only whole grain flour contains B vitamins, micro and macro elements and the fetus, which has fantastic healing properties. Refined flour is devoid of the embryo and shell. Instead of these, created by nature, medicinal parts of the grain into flour is added all sorts of food additives, chemical means by substitutes, who will never be able to fulfill what is created by nature itself.
Refined flour slime becomes a product that falls to the bottom of a lump stomach and zashlakovyvaet our body. Refining - a costly process, cost, and the killing manpower grain. And he needed only for as long as possible to keep the flour from damage. Flour whole can not be stored for a long time, but this is not required. Let stored grain, and from it as needed can be prepared flour.
To restore the health of the nation, we must go back to baking bread using yeast existing in nature itself, in hops, malt. Sourdough bread on the hop contains all the essential amino acids, carbohydrates, fiber, vitamins Bl, B7, PP; Mineral substances: sodium, potassium, phosphorus, iron, calcium and trace elements: gold, cobalt, copper, which are involved in the formation of unique respiratory enzymes.
It seems no coincidence that the golden grain ears called. Sourdough bread on the hop sokogonnym gives the maximum effect, ie. E. Active extracts from the pancreas, liver, gall bladder and other enzymes needed for complete digestion substances that improve intestinal motility. A man who uses this bread, filled with energy, is no longer sick with colds, he straightened posture, restores immunity.
Information about the dangers of eating bread from baker's yeast, slowly but surely enters into the consciousness of people. Many bake your own bread. Starts to open a mini - bakery. This non-yeast bread is expensive, but disappears instantly. The requirements to outstrip supply.
In Ryazan, the new scheme began working bakery, the same production has Noginsk. Everything is new - well forgotten old ...
What is healthy bread - recipes:
Unleavened bread. Method of making fresh bread (lavash) at home. Ingredients: 1 a glass of water, 2,5 glass of flour, 1,5 a teaspoon of salt (or to taste). In the water stir the salt. With a thin trickle, gradually pour the flour into the salt water. Knead the dough. Then let the test stand (relax) 20-30 minutes. Roll out the frying pan. Thinly roll out the cake. Dry the cake for a few seconds in a hot frying pan. In total, 10-12 cakes are produced. Ready-made pancakes must be sprinkled with water (you can use a household sprayer), otherwise they will be crispy. Keep the cakes better in a cellophane bag in the refrigerator for no more than 3 days.
Bread made from sprouted grains of wheat. Wet, germinated grains of wheat pressed into cakes and then dried in the sun, can be on a hot stone.
Fresh cakes and buns on mineral water. This is the most economical way, it is simple and accessible to everyone. Carbonated water can be prepared in the siphon or buy any alkaline mineral water. Sift flour prokalёnnuyu. Dilute mineral water. Form cakes or buns. Put them in a preheated oven.
Homemade yeast. Take 100-200 grams of raisins, washed with warm water, placed in a bottle with a wide neck, pour warm water, add a little sugar on top tied in cheesecloth 4 layer and put in a warm place. In 4-5-th day of fermentation begins, and you can put the dough. It should be fragrant and nonacidic.
Yeast of dry hops. Pour hot water, hops (1: 2) and boil in a saucepan. If hop pops up, it drowned in the water with a spoon. When the water evaporates so that the broth will be half the original, decant it. The cooled down the warm broth dissolved sugar (1 Art. Teaspoon per cup of broth 1) is mixed with flour (0,5 1 cups flour cup of broth). Then put the yeast in a warm place in two days for fermentation. Ready yeast bottled, sealed and stored in a cool place. To prepare 2-3 0,5 kg of grain must be cup yeast.
Yeast of fresh hops. In an enamel pan tightly lay fresh hops, fill it with hot water and cook about 1 hour, covered with a lid. Then the broth cool and pour a little salt, sah. sand and 2 incomplete cup flour. Knead until smooth mass, put the heat on in 36 hours, then wipe with a couple of peeled potatoes boiled, mixed with yeast and allowed to wander again in the warm day. Finished yeast is poured into the bottle and tightly stoppered. Consumption of yeast - a quarter cup per kilogram of flour.
Malt yeast. Do not be amiss to recall that malt - germinated in this heat and moisture grain corn, dried and coarsely milled. 1 0,5 cup of flour and a glass of MAR. sand plant in 5 cups of water, add a glass of 3 malt and brewed about 1 hours. Cooled, still warm solution is poured into bottles, cover tightly stoppered and put on a night in a warm place, and then the cold. Consumption of these yeast bread preparation is the same as the yeast from dried hop.
Who prevents us to verify this information? And to make bread or pastries on the proposed leaven or yeast, that are available to us and / or the like?
According to the article by Evdokimov Alexei, the newspaper "Rodovaya Zemlya"
Preparation STARTER
It takes time to prepare the starter. Soak in equal proportions a little wheat and barley (for example, half a cup). Let the grain stand with water for a day, then drain excess water, cover with a damp napkin. Now the seed must germinate and shoot. This will take you depending on the temperature in the room from 3 to 5 days. The germinated grain needs to be ground, add a couple of spoons of sugar, a spoonful of rye flour, and boil on the fire for an hour, stirring constantly. If the gruel becomes completely dry, you can add water from a half cup. This gruel will be a leaven in a few days, when it starts to play. If the room is warm - perhaps it will be ready in a couple of days, if it's cold - maybe in a week. Here, when it stirs, you will hear a leavened smell - the leaven is ready! If you do not want to waste time and nerves (if the parameters and cooking conditions are violated, the ferment does not work), you can order it.
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