Vitamin U (or, scientifically, S-metilmetionin) in our body performs several important functions, one of which is methylation dangerous for our body connections. In more understandable language, Vitamin U helps our body’s defenses to recognize foreign substances and get rid of them. Vitamin U is also involved in the synthesis of many useful biologically active substances such as choline (vitamin B4).

Vitamin U was discovered by American scientist Cheney (rank) in the late 40-ies. In the cabbage juice scientist discovered a substance, which heals stomach ulcers. And the name of the substance was given from the Latin word «ulcus», which means “plague”. Vitamin U is a derivative of methionine – essential amino acid, so this matter, many researchers see as a crystalline amino acid, vitamin-like substance. Absolutely indispensable for us, a substance called vitamin U is impossible, but we must remember that the human body it is not synthesized.
Nevertheless, this vitamin brings us many benefits. Vitamin U promotes healing of various lesions of the mucous membrane of the gastrointestinal tract (all kinds of erosions and ulcers). Metiliruya histamine, vitamin U turns it into an inactive form. This helps to reduce gastric acid secretion, decrease pain and speed recovery. What’s interesting – Vitamin U is able to normalize the acid-forming function of the stomach: a reduced acidity is increased and increased – is reduced. So we can say that vitamin U – is the main defender of our stomach.

Vitamin U has antihistamine effects. It reduces the symptoms of food allergies, asthma, hay fever and other troubles. Vitamin U also helps treat skin diseases.

Like choline and methionyl, Vitamin U has lipotropic effect, ie the effect on fat metabolism. In particular, protects the liver from fatty degeneration. As well as beneficial effects on cerebral blood flow and coronary atherosclerosis, as improves cholesterol metabolism. Another useful property of vitamin U is its ability to detoxify some toxic substances and toxins.

Vitamin U – common enough substance. If you are preparing salads of cabbage or kale for the winter bib, then you do very wisely – because it is in the cabbage contained the highest amount of vitamin U. And most importantly – you can drink the cabbage juice for at least a liter a day for several months, and it does not threaten but good, because “overeat” the vitamin is quite difficult. Experts recommend drinking cabbage juice in health care for a glass before each meal.

Adage “A healthy body – healthy mind” people do not come up with nothing. Recent studies increasingly demonstrate this axiom. For example, there were some interesting data on the effectiveness of vitamin U in the treatment of endogenous depression (depressed mood) that are not amenable to treatment with psychotropic drugs.

Vitamin U enters into our body mainly from plant foods. In addition to glorify him cabbage and vitamin U found in almost all vegetables: parsley, celery, onion, a carrot, beets, asparagus, peppers, spinach, turnips, tomatoes. Vitamin U is found in green tea and juice of raw potatoes. From animal products vitamin U found in cheese (home) milk, raw egg yolks, and to a lesser extent in the liver.

Vitamin U is sufficiently stable to heat, but up to certain limits, of course. When cooking, say, a cabbage for 10 minutes lost only about 4% of the vitamin, but partially destroyed roughage, irritate the stomach and intestines. But if you cook the cabbage the same hour and a half, no vitamins do not outsource. In the preferred form of this vitamin is stored in the boiled beets – so salads with it should be frequent guests at your table.

Artificially synthesized vitamin U is a white crystalline powder, sweet taste with a specific smell. It is highly soluble in water (which is why it is almost impossible to poison, as the surplus just the kidneys, which can not be said about the fat-soluble vitamins), is rapidly degraded in the light. It is used to treat stomach ulcers. However, numerous observations show that the synthetic vitamin is not as effective as its natural progenitor. Probably, the fact that nothing has ever man-did not become better and more efficient natural, living things. Therefore, eat a balanced, properly and stay healthy!

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Nectar of gods

Grown up under beams of the southern sun, grapes accumulate in itself weight of valuable substances. Therefore the reasonable share of products of winemaking positively influences cardiovascular system, normalizes a metabolism, deduces toxins, and also interferes with development of an atherosclerosis and oncological diseases.

In this sense red dry wine which deduces cholesterol and radio nuclides especially differs, raises level erythrocytes (red blood little bodies) in blood.

Rules of good wine

There are some principles of a correct combination of drinks and dishes.

• The most known classical principle: white wine moves to white meat (a bird, a rabbit, veal, low-fat pork) or to fish, and red wine — to red meat (beef, mutton and all game).

• According to a prepotent principle, wine and a dish should be equivalent on force. For example, white dry wine will never be combined with meat with blood, at the same time will perfectly add easy vegetable salad. Often on ignorance we have a snack wine a chocolate. Meanwhile, the dessert should be on sweet on half-tone below the recommended wine. Cognac and a brandy will be ideal partners of chocolate.

• The following principle — motivational proceeding from which, alcohol shares on aperitifs, drinks to the basic dishes and digestives.

• Aperitif moves in the beginning of a meal for appetite excitation. In this group: champagne , dry young wines, young strong wines and a dry sherry. To the basic dishes recommend to submit mature enough wines of all colors and standards. The dizhestivnaja group of wines finishes a meal and promotes the best digestion of food. Basically it is strong and sweet wines: port, madeira, a sherry, cahors wine, tokaji wine. Also drinks on a wine basis here enter: cognacs and a brandy.

Alcohol loves a measure

Combining different drinks, it is very important not to break a principle “crescendo”. According to it, creations of wine makers move in a following order: from white through pink to red, from dry to strong and from dry to the sweet. For example, to begin a feast it is possible for champagnes , to continue red dry wine, and to finish a drink of a brandy or cognac. But at all on the contrary.

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At occurrence of pains in an intestines and a stomach swelling it is necessary to observe following rules:
Not to take alcohol and coffee next the heart.
To avoid drinks with gas, alcoholic cocktails with coffee and dairy products.
To avoid some milk.
To avoid artificial sweeteners.
To reduce quantity of fats.
To reduce quantity of crude vegetables and fruit.
To increase a water consumption, grassy teas and a cellulose.
Is often, but gradually.
Not to chew a chewing gum and not to speak during meal.

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Muesli

Muesli are recommended all without an exception. But it is especially necessary to pay attention to this product that who suffers from superfluous kgs, after all the food fibres which are a part of muesli very slowly are digested, the feeling of hunger thereby becomes dull. Besides, amplifies peristalsis intestines, and the organism gets rid of superfluous quantity of cholesterol, every possible toxins and slags.

There are muesli for suffering a diabetes which contain a considerable quantity of specially processed grain fibres without sweetener.

At selection of muesli be careful with additives from tropical fruit, the last at preparation are processed by sulfur and can entail undesirable consequences for the persons, suffering allergic and gastric diseases. It is better to enrich muesli with independently that fruit which approach you.

To the persons having diseases of a gastroenteric path, before the use some minutes in water are necessary to boil muesli. Food value of muesli increases at the use of the last with milk and sour-milk products. Also the use of muesli with fruit juice, especially свежеприготовленными as juice contains a vitamin C considerable quantity is very useful, and in muesli their maintenance is insignificant.

Conclusion: muesli are useful to everything, irrespective of age, sex, somatic diseases. The portion recommended by dieticians makes 6−8 table spoons in day, or approximately 100−135 grams.

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However they arrive so absolutely in vain. Physicians in increasing frequency say that the products which have passed unhealthy, at moderate consumption are capable to bring to a human body huge advantage. Let’s try rehabilitate at least some of these, so-called, “harmful” products.

Potato

Everywhere it is considered, time in a potato is a lot of starch, from dishes from this root crop people get fat by leaps and bounds. Actually potato starch is acquired by an organism very slowly and, without having had time to turn to fat, is spent in the course of a power exchange. On the contrary – in time the eaten portion of a potato can save from superfluous kgs. After all it gives sensation of satiety that protects us from frequent and absolutely superfluous “having a snack”.

Pasta

Though pasta also makes from a flour, but from a flour of wheat of firm grades. It contains carbohydrates which are acquired by an organism slowly. Products from such flour can’t threaten in any way to our figure and to cause excess weight. But macaroni is rich with a cellulose which stimulate work of a gastroenteric path. And here in consumption of high-calorie sauces which move to macaroni, it is necessary to limit itself. The only thing that it is necessary to remember about.

Dairy products with the high maintenance of fat

Many people who are watching weight, buy dairy products only with low indicators of fat content. And it is absolutely vain. Dairy fat contains substances which interferes with occurrence of fatty adjournment. And here vitamin B and calcium which to contain in dairy products, without fat aren’t acquired by an organism.

Popcorn

There is an opinion that popcorn extremely calories. Actually the corn at all more calories, than other groats, also possesses weight of useful qualities. In corn it is a lot of antioxidants, and also celluloses which normalizes digestion and are reduced by sugar level in blood. Another matter that popcorn which sell in public places, is densely flavored by vegetative fat, sugar, salt and various food additives. Therefore if you love better popcorn, prepare its houses from a semifinished product in a microwave.

Coffee

The basic argument of opponents of coffee consists that this drink raises to cloudy heights arterial pressure, loads heart and stirs up nervous systems. All it so, all business in doses. If to drink no more than four cups in day then coffee will do an organism only good. It is proved that black coffee warns development of senile dementia, Alzheimer’s disease, an atherosclerosis and as a whole improves memory. And besides coffee suppresses appetite and accelerates a metabolism, therefore that who suffers excess weight, coffee even is shown.

Chocolate

If something also is harmful in chocolate, so it, perhaps, only sugar. And here fats in bitter black chocolate have a phytogenesis, they don’t put harm, but are useful to a cardiac muscle. Besides, in cocoa butter it is a lot of antioxidants also is present theobromine – substance which calms nervous system. Chocolate also initiates emission in blood of hormones dopamine and serotonin – the main fighters with depression. And as to fear to grow stout from chocolate so it is vain fear. The chocolate segment between the main food intakes reduces appetite, as a result you will eat less, than could eat.

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• the Syndrome of deficiency of attention and hyperactivity. Last researches in England have proved efficiency of cod-liver oil in a problem reducing displays of this disease.

• the Asthma. The Australian scientific research has proved that the lack of Omega-3-acid considerably raises risk of disease by an asthma at children’s age. Other research spent by Japanese scientists, has shown that the regular use of cod-liver oil is capable to reduce frequency and force of attacks at children who have already ill with an asthma.

If your kid concerns those fastidious persons who eat fish only in the form of fish sticks and refuse other products rich with Omega-3-acid you have two exits: to resort to cod-liver oil in the form of tablets or to cook food with application большего quantities of linen oil, walnuts, a nut-pekana, eggs. However fish remains the main source of useful substance. Try to prepare dishes in which the child can’t distinguish fish, for example, dense fish cream soup or a lasagna with fish.

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Contrary to a popular belief, not all vegetative food is equally useful. For example, the water-melon contains not enough cellulose and a lot of sugar. A sugar considerable quantity also contains in grapes, a kiwi, pineapple and tangerines.

The low maintenance of fat in some products at all doesn’t mean a small amount of calories. Instead of fat such products contain the raised quantity of sugar and flavoring additives.

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Salad refueling from yogurt or on its basis is popular. Yogurt well approaches for salads from crude vegetables or fruit. Refueling often moves in the form of sauce for dipping. Such way allows to keep attractive appearance of vegetables and leaves the option treated. More often yogurt is used in fruit salads. In that case it is more logical to make refueling unsweetened, she will favourably underline sweet of fruit, and absence of sugar will be necessarily estimated by ladies. Not less often than yogurt it is possible to meet refuellings from cream. In the Russian variant sour cream more often is used. Soft and a bit sourish taste of a native product shows habitual salads in other foreshortening. It is swept away much more usefully industrial mayonnaise and if it to serve to similarly yogurt, that is, in separate capacity for dipping or at least nearby on a plate the result can be pleasant more than habitual hashing. Sour cream at hashing can “begin to flow” that spoils integral sensation from a dish.

It is possible to consider as frequent components of the European salad refuellings the lemon juice, the crushed greens, mustard, white wine and tomato paste. Tomato refueling (not ketchup) has the charm

at drawing up of meat salad. In this case fat sauces will prevent to enjoy only meat allsorts while the sauce prepared from fresh tomatoes or tomato paste, can underline advantages of taste of such salad.

Rules of preparation of salads habitual in world cookery often scornfully are avoided on the Russian feasts. Salad turns to a heavy, hard to digest dish after which painful weight in a body is inevitable and “days of limited intake of food” are necessary. This error is easy for avoiding.

• Use olive oil in salads from fresh vegetables.

• Salt and fill salad only before giving.

• Use sauces-refuellings in separate capacities. Sauce can be added in the plate or to refuse it.

• don’t abuse quantity of components in salad. Be limited 3-4. Simple salads from fresh vegetables never burden a stomach. Prefer such salads.

• Use mayonnaise if it is really necessary, don’t prepare salad «under mayonnaise».

• use combined products (the fish/egg, different kinds of fiber, a melon and grapes with something).

Mayonnaise

Separately it is necessary to mention magnificent French sauce on the basis of egg yolks, olive oil, salt, sugar and lemon juice. Mayonnaise in its original form is a fine refueling. Sauce sated, components are useful and tasty, and the salad filled with such mayonnaise, really very tasty. On the other hand, there is a large quantity of the products which by unfair means have appropriated this name. And that we have got used to consider as mayonnaise, has to it the same relation, as any concentrate with taste тархуна to the present drink on the basis of an extract from a tarragon. That one stands out for another is sad at all, and taste of salads is completely deformed. Industrial mayonnaise contains vinegar, the water, the refined vegetable oils and who knows that else. This substance envelops sensitive receptors of language and reduces flavoring sensations. From here such similarity of all salads filled with industrial mayonnaise.

Exits from this situation a little. It is possible to prepare mayonnaise under the original recipe, and it won’t occupy a lot of time. It is possible to try to replace refueling with another. Eventually, it is possible to make experiment: to serve in separate capacities house, industrial mayonnaise and any alternative refueling, salad to leave not filled. At least, the shown respect for a free choice of visitors can’t be estimated negatively

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As you have already noticed, any useful product was grown up still sumerians or Egyptians. This original “quality symbol” is applicable and to an asparagus. The habit to use stalks of this plant was entered by Egyptians, in Greece the asparagus too was rather popular, the blessing it grew there much without any leaving. In Ancient Rome the asparagus has got the status aphrodisiac with which has existed till 20 century. Romans have started to cultivate an asparagus, and the great demand has risen the price for this vegetable and has made an asparagus «food of the elite». The asparagus on the Roman feasts which it is known was especially popular than came to an end. The asparagus was a favourite delicacy of the Roman emperors, and this tradition was supported later by the French kings.

With a decline of Roman empire and a Christianity establishment on coast of Mediterranean sea the asparagus has got to disgrace servants new belief for it «sinful essence». With an asparagus forbade to eat, as well as onions with garlic. Was considered that these vegetables kindle passion, and are absolutely incompatible with just, and furthermore, a monastic way of life. When Renaissance has come to Europe, the asparagus has returned again on beds from which straight went to kitchens of kings. The asparagus was loved very much by Louis XIV thanks to whom the fashion on this vegetable has reached an unknown agiotage. Its echoes have reached Russia in 18 century. In Russia an asparagus grew up on special kitchen gardens «for a lordly table», and simple people did not consider a foreign delicacy as valuable food. Much to our regret, the same self-distribution as in a case with a potato, has not occurred though the asparagus and possesses the mighty complete set of vitamins and the minerals capable quickly to correct force after long Russian winter.

Magic aphrodisiac properties of an asparagus a modern science speak simply: the high maintenance of vitamins and the microcells improving functions of all bodies. So, the asparagus contains: vitamins A, In, With, Е, K.Osobenno is interesting in this series vitamin K or fillohinon. This vitamin is a necessary link in a chain of processes on mastering of calcium, interactions with vitamin D, in a metabolism in bones and in a connecting fabric, it also is necessary for normal work of kidneys and regeneration of albuminous structures of heart and lungs that in usual language means: provides health of an internal. Remember, how old men-millionaires for 80, vigorously making jogs on park or visiting foreign sights look? They are obliged by the health to seafood, fresh natural vegetables and fruit, bread on ferment and an asparagus. All of them in the beginning of summer eat an asparagus, following the lead of Louis XIV who has lived, by the way, 72 years and remaining active person to the death that for its time the big rarity. Whether it is dream of each of us – not to be ill and be active till the old age.

Except vitamins, in an asparagus are available: folic acid, copper, manganese, potassium, nicotinic acid, iron, phosphorus, choline and selenium. Especially it is necessary to stop on last three. Phosphorus in an asparagus contains more than other elements, and phosphorus participates in processes of formation of hormones and enzymes, in an exchange of fats, fibers and carbohydrates, in warm and brain activity, warm and skeletal musculature. Phosphorus is especially important for brain work, and is necessary in a children’s food in active growth for construction of fabrics and bodies. Choline or vitamin В4 (Bp) is rare enough and contains in a soya, spinach and an asparagus. Choline it is necessary for normal work of nervous system, it is the nejromediator-transmitter of a nervous impulse influencing for memory and speed of its work. If suddenly will notice that cannot recollect a proper word it is necessary to eat an asparagus in a considerable quantity. Then the head, as they say, will cook. Selenium is natural immunopotentiator, it forms connections with vitamins C and Е, strengthening their action. The main property of selenium in preservation of nucleinic acids which play the important role in biosynthesis of fiber and transfer of hereditary signs and properties of an organism in a genetic code. Eat an asparagus, and your children will be same healthy, beautiful and strong, as parents.

One advantage of popularity at emperors and kings you will not win. An asparagus – very tasty delicacy, highly valued gourmets and the best restaurants worldwide. In a wild-growing kind exists about 100 kinds of an asparagus, it grows in a warm climate of Europe from Mediterranean to Baltic sea, in China, Thailand, Southern Africa, Mexico and even in Russia. In Northern hemisphere an asparagus season – from the end of April on the end of June, in Juzhnomfioletovaja an asparagus – from November till February. Only during these two periods it is possible to try present, so, kept useful elements, an asparagus.

In the rest of the time the vegetable, most likely, is grown up in hothouses. By the way, a seasonal asparagus in our climate too grow up in hothouses, she simply will not grow till the necessary size in a cool Russian climate. It is normal. In shops and the markets the asparagus can be two basic categories: local and brought. Last differs in the big size, the faded bases of stalks, the big high-quality variety and the price. If there is a possibility, buy fresh, grown up in Russia. The fresh asparagus is always better transferred long travel if only the foreigner did not deliver by plane in elite restaurant.
In the Russian markets and in shops it is possible to meet an asparagus of two principal views: green and white. Green grew on air, white – underground, hilled and deprived of a sunlight. Still there is a violet asparagus. It is the green version sustained on a sunlight, but in our corner of the world it the rare visitor.

The fresh asparagus of any color should have dense smooth stalks of equal color, strong not languid tips and not dried up places of cuts. The asparagus quickly fades, and it will prevent vertically tips upwards, as flowers. The asparagus does not love storage, therefore it will be more reasonable to prepare it in day of purchase. If the dish is planned later necessarily cut off the bases of stalks and put vertically in water that it covered them on some centimeters. Wrap up all design a food film and store in the refrigerator of no more week. Directly ahead of preparation again cut off the bases (a rigid part) and wash out in cold water. Sometimes at an asparagus cut off a thin layer of a peel from stalks, as a potato or carrots peel.

To prepare an asparagus it is possible in several ways.

The first: connect a thread a bunch of an asparagus with the cut off bases and place vertically or obliquely in the added some salt water so that tops stuck out over water. Cook on a moderate flame of 3-8 minutes. At such way more rigid stalks have time to prepare, and gentle tops not to soften.

The second: an asparagus clear a knife for vegetables, cut off a rigid part of stalks and boil in the added some salt water within several minutes.

The third: cut the cleared asparagus on pieces on 5-7 sm and extinguish with vegetables of 7-10 minutes.

Recipes of preparation of an asparagus actually hundreds. An asparagus bake, pound in mashed potatoes, extinguish, fry, soar, fill pies and do sweet desserts, preserve, do pies, pizzas and many other things. Traditional and correct from the point of view of flavouring properties and preservation of useful substances cooking, and short is considered. The thick white asparagus cooks about 8 minutes, green – 5, thin green or green cleared – 3 minutes. The main thing in the course of asparagus preparation – not to digest. At the first preparation it is logical to try to weld pair of stalks to understand, at what stage it is necessary to switch off fire. Probably, it is required to repeat a lesson. The asparagus is a product simple, but demanding attention and a sense of proportion. Correctly prepared asparagus should remain dense, but in any way tenderized. The term al dente most truly here will approach.

Fat sauces very well approach to an asparagus, to it it is possible to submit vegetable garnishes, meat (especially stewed), fish or seafood, a ham, an omelette or fried eggs. However, the asparagus is well combined with any dish and almost with all sauces, except the sharp. The best addition to an asparagus considers the Dutch sauce on the basis of egg yolks and a butter. It is possible instead of Dutch to use mayonnaise (not industrial) or it is simple sprinkle olive oil and at all to refuse sauces, to take pleasure in pure taste of a fine vegetable.

Сook soup from asparagus.

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In areas of the Mediterranean and neighboring countries for the first time to cultivate grapes have begun still in copper and bronze ages, that is, 6-7 millenia ago, hardly the mankind left the Stone Age. Traces of wild grapes are found out by paleontologists together with prints of the most ancient representatives of flora. Still millions years ago, during a tertiary epoch – at the time of origin of plane trees, oaks, poplars and palm trees there was a family ampelidnyh plants, that is ancestors of cultural grapes. On the Egyptian frescos dated six millenia ago, it is well visible, as grapevines grow up by means of bow-shaped lanes, clusters press feet, and wine store in amphoras in special cellars. If in ancient Egypt in perfection knew technology of winemaking it is possible to assume that the same technology more ancient people owned also. In Egypt before construction of the first pyramids 10 grades red and white wine were already known.

In the Middle Ages grapes have extended across all southern Europe, the winemaking became one of the major elements of life The whole regions. In 13 century grapes start to grow up on island Madiera, and at 15-16 centuries it has extended on Northern, Central and the South America, has reached Southern Africa and has given new grades with the diversified shades of taste and invariable advantage for health. In 19 century hardly was there was no terrible loss – all grapes could be lost from the American wrecker of the phylloxera which have arrived to Europe together with saplings from America. More than half of all best vineyards of Europe were lost, the  destruction expected also other plantations. To rescue the European grapes the wild American rods having immunity against a phylloxera have helped. On them ancient European grades have been imparted, grapes became steady against a phylloxera, but have considerably lost in taste. It is said that those few wines made to epidemic of a phylloxera in the end of 19 centuries, remained up to now, it is much better modern.

Speaking about grapes as a product for cookery it is impossible to hide its difficult compatibility with other products. Grapes, as well as natural milk, it is recommended to eat, with what without mixing. Only derivative of grapes – juice, wine and raisin can safely be used in the most various combinations to other products. And it is final, telling about grapes, it is impossible to hold back its curative properties.

In grapes contains more than 150 active substances. There is even a whole direction in medicine – ampeloterapiya, that is treatment by grapes. Grapes can really act as a medicine in certain cases. In its thin skin, pulp and sunflower seeds the most valuable contain for the person of substance: the pectins painting and tannins, essence, anthocyanins, vitamins A, B1, B2, B6, B12, With, PP, K and folic acid. On structure and a parity of useful substances (except, naturally, fats) grapes can be compared to milk. In leaves and stones a considerable quantity of tannins, and also flavovinogradnoids, fat oils, choline and organic acids contains. In grapes contain micro- and macrocells: zinc, potassium, calcium, iron, manganese, copper and magnesium. Especially it is a lot of in it potassium so grapes are useful to heart. Besides, grapes raise level of hemoglobin and stimulate hematopoiesis. For medicinal needs it is possible to use grapes entirely – berries, leaves, a thin skin and sunflower seeds. Sunflower seeds though are not used in cookery (unless as raw materials for spin oils), but have valuable property to connect free radicals by means of polyphenols containing in them. (Free radicals are one of the reasons of aging of an organism and development of oncological diseases.) oil from grape stones – known aphrodisiac: it raises sexual activity and increases sensuality, not to mention other pleasant properties, as improvement of a condition of a skin and hair. Certainly, all those substances which contain in essences and oils, contain and in fresh grapes. But, unfortunately, not always it turns out to eat kg-other of grapes and to feel long-awaited advantage and the taste sea. People for long centuries have thought up weight of shifts to keep properties of grapes.

Juice – perhaps, the first that people have learnt to do of grapes. It was very quickly revealed that so reviver not only is tasty, but also is useful. Grape juice is not only raw materials for wine, but also an independent product at which to the full there are vitamins, microcells and other useful substances. Juice has high nutritiousness – the litre of grape juice is comparable on nutritiousness about 1,5 kg of apples or peaches, 1 kg of fish or 650 g beef. Caloric content of grape juice about 70-90 kcal on 100 g, even above, than beer. But it at all does not mean that the people often drinking grape juice, will as get out of the shape, as fans of beer. Grape juice consists of readily soluble sugars which are completely processed by our organism and do not remain in the form of unnecessary fatty adjournment.

The product second for the importance from grapes – wine is not only tasty alcoholic drink, but also a medicine. So, a grade of grapes the Isabella and wine from it can serve expectorant as means at treatment of diseases of respiratory ways or sharp colds. And here the Alexandria muscat is good at throat inflammations. It is important to remember, using wine as a medicine that for a positive effect it is enough to moisten only a throat with wine, and it is perfect optional to drink «for treatment» all bottle.

The raisin, that is dried grapes, keeps almost all vitamins, all mineral substances, micro- and macrocells of juicy berries. Except substances already containing in grapes in raisin there are new. We will tell, in raisin the maintenance of iron which will be useful at blood losses (for example, to women, especially during pregnancy or feeding of the child) raises, and potassium which is enough and in fresh grapes, will strengthen cardiac muscles. The raisin cleans a stomach and an intestines, improves work of respiratory ways and reduces cough, strengthens a liver, kidneys and a bladder, treats intestines ulcers, and also supports a spleen in a tone. The raisin restores level of iron, calcium and sugars in an organism, normalises arterial pressure and reduces puffiness. The raisin can be mixed with porridges, is simply so or to prepare broths. Raisin dieticians as actively apply fine means to growing thin. The big maintenance of carbohydrates compensates a lack of calories of a diet, and character of these carbohydrates allows not to type weight.

The raisin has also “contra-indications”: a stomach ulcer of a stomach and a duodenal gut, a diabetes, ulcer processes in an oral cavity, the active form of a tuberculosis of lungs, enterizyumokolity, and the expressed adiposity.

Grapes leaves too are applied in the medical purposes. They are rich with ascorbic acid both other vitamins and minerals, and aromatic oils allow to use them in salads, marinades and pickles.

How much grapes are useful, so it and is whimsical. At a wrong combination to other products useful and valuable elements of juicy berries can not be acquired, and there will be only a taste yes to a calorie. It is not recommended to use grapes with:
• dairy products, especially with fresh milk ;
• the sweet aerated drinks (they and in itself are not useful);
• smoked products, marinades, pickles and fat food (grapes in a combination to such neighbours for a long time will delay digestion of all contained stomach);
• rough crude vegetables – a radish, cabbage, a beet and similar.
• other berries or fruit, and also with greens.
The best decision will refuse at all other food during pleasure by grapes berries. And taste will not lose all beauty, and the advantage will be maximum.

One small, but very important detail. Dentists always recommend to rinse carefully a mouth after grapes. The matter is that acid and the sugar, containing in juice, accelerate destruction of the damaged enamel (caries) and can cause a pain. Besides acid influences and on healthy enamel, in due course destroying it. Having rinsed an oral cavity, you will not give it chance to spoil pleasure from grapes. It is paradoxical, but the dried up grapes, that is raisin, not only grape leaves no harm to tooth enamel, but also slows down caries development. Such useful property acid which suppresses growth of the bacteria causing caries, illnesses of gums possesses oleanolevaya and does not allow to be fixed on a teeth to these harmful microorganisms.

Grape juice, not such whimsical in culinary sense as grapes, always were a source of inspiration for confectioners. The well-known east sweets received by evaporation of grape juice. It is a lot of recipes of refined east delicacies it is live and now. Having had patience, it is possible to reproduce these tasty and useful sweets.

Сook grapes marinaded.

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