Separate food. Combination of products
Russian cuisine is what your grandmother devoted her whole life to in one way or another.
I want to tell you why I love the long-suffering Russian cuisine so much. Because in a modern country battered by history, sifted through a tough filter of eternal scarcity, the world's best and most surprisingly laconic dishes have ripened.
Russian cuisine, in the form in which it lives now, is filled with common sense: sensible, thrifty, seasonal. Able to please the most fastidious person. Able to feed and feed this person deliciously, with love and attention to detail. 
I will not be mistaken if I say that pure cottage cheese and its use in baking and not only are business card Russian cuisine.
Curd filling k stuffed pancakes, already mentioned dumplings with cottage cheese, yeast cheesecake and Royal cheesecake, juicy cottage cheese, country cookies and curd donuts, quick dough for cottage cheese pies, cottage cheese casserole and curd muffins- I can list for a long time.
In all cultures, dairy products are processed further and longer, allowing them to ripen to the most delicious and varied cheeses. Milk takes a lot of time and care to be reborn and mature into something amazing.
In Russia, there has never been such an abundance of products to go beyond cottage cheese in the preparation of cheeses. Once upon a time there were cheeses to ripen, cheeses are already coming from surpluses. And here the harvest is not yet every year, then some kind of war, then collective farms, then perestroika, winter - snow on the roof, and it's time for the cow to start calving.
And there are seven children in the hut, what should I feed them with? So he gave out fresh bread, poured fresh milk straight from the milk bin - it’s delicious! 
Russian cottage cheese is also cheese, only very, very young, literally caught on a birthday. And we have learned to bring its taste to perfection.
But so that you understand where the cottage cheese and its derivatives come from, I'll tell you literally on my fingers.
Fresh - "fresh" milk comes out from under the cow. Its temperature is about 30 degrees, from that and "steam".
The fat content of this milk depends on the conditions in which the cow lived, how it was nurtured and nurtured, and how tasty it was fed by cow standards.
On average, milk has 4-5 percent fat content. If fresh milk is allowed to cool and settle, then fat, which is lighter than water, rises to the very top.
Accordingly, the fat content of the milk remaining at the bottom is significantly reduced. And what is above - carefully removed - in the home version, they are simply carefully scooped into a separate dish. This is called "skimming the cream" - the very top, the most valuable thing. Freshly skimmed cream is thin at first. But then they thicken, some more, others less, depending on the fat content. 10% of the cream can be poured into coffee, and 80% of the village cream can be smudged with a knife.
If the cream is left for a couple of days at room temperature, it will ferment and turn into sour cream. The difference between cream and sour cream is the same as between milk and kefir.
Their thick heavy cream or sour cream "knocks down" butter. To do this, they are simply mixed with something quickly and vigorously for a while. From this whipping, the fat finally flakes off, releasing the remaining whey. Whey is milk water. This is when everything that they could have been separated from the milk, the spent almost transparent liquid remains.
If fatty milk, not strained from cream, is naturally fermented a little - let it stand for a couple of days at room temperature, then it will thicken and turn into pure yogurt. Actually here the name speaks for itself.
And if you add kefir fungus to any fat content of milk and let it stand - to mature for a while, it will also thicken and turn into kefir.
Everything is so simple that understanding the process, you just need to find the nearest source fresh milk- and you are provided with sour cream with cottage cheese anywhere in the world.
And if you have sour cream and cottage cheese, it's a snap to make perfect cheese cakes according to your Russian grandmother's recipe.
To be honest, no recipe for cheesecakes in the world will be perfect. They will all be more than conditional. Because in order for a specific recipe for syrniks to “work”, many conditions must coincide. The location of the heavenly bodies at the time of frying does not matter. First of all, cottage cheese plays a role. And in the last - he is.
And fresh cottage cheese is a completely unpredictable thing.
The most important thing in curd is the moment of protein folding. A little later I will tell you the most important thing about fish, for example chicken eggs, and then there will be no secrets for you in cooking. Promise.
In the same way, it happens in the process of cooking cottage cheese. This is the main moment when the curd (cheese) mass is separated by the whey when heated. A very important point. A little undercooked - and now it is viscous, after stirring, completely homogeneous curd... and a little digested - and now it's a bunch of rubber lumps. Capturing the moment is very difficult. But not the binomial of Newton either. Keep track of the main volume and time. Once you digest, the other - you do not cook, and you will catch “your” cottage cheese.
The fat content and quality of the original product - milk - determines the taste and quality of the product after processing. Tasty cottage cheese cannot be made from tasteless milk, no matter how hard you try.
Most delicious cottage cheese it turns out if you heat curdled milk, born from fatty and whole milk, straight from under a cow. And if you put a pot of this curdled milk in a well-heated and slowly cooling Russian stove, you get the most delicious-tasting snow-white lamellar Russian cottage cheese. The most delicious of the cheeses.
The same curdled milk, in the absence of a Russian stove, can be put in an ordinary oven at a low temperature (no higher than 100 degrees). And if you do it in a thick ceramic or cast-iron pot with a lid, then it will probably be as close to the original as possible. However, a regular saucepan and stove or even a multicooker will do. It is important to heat the curdled milk slowly, gradually, in no case raising the temperature. Only in this way will the cottage cheese peel off completely even before the boil. And this moment of boiling must be caught very carefully. As soon as the boiling point begins to approach the center of the withdrawn curd mass, the heating must be stopped. Then you should cool naturally, gradually the entire contents of the pot-saucepan. And only then fold it either onto a soft cotton cloth or onto a sieve with very fine meshes. For a couple of hours, the curd should hang in a "suspended state" so that all the excess liquid is glass. Followed by a delightful homemade cottage cheese ready. And you can already do whatever you want with it - eat it fresh with berries and whipped cream, bake various simple but delicious things from it. You made your first cheese - you are already the goddess of the kitchen. Enjoy the moment!
If fresh cow's milk is not observed nearby, it is quite possible to stir milk and kefir from the supermarket in half.
And if you want to recreate milk fatter, as close as possible to fresh milk, then it is quite possible to add cream or sour cream to store milk to increase the fat content.
What grains of cottage cheese will turn out depends on at what stage of fermentation you started to cook it. This is also very simple - see for yourself.
So you left milk or milk-kefir mixture, or milk with added fat at normal room temperature, covered it with a lid. You can safely forget about him for one day. Then check it out. You will see that under the lid the milk thickened, stood up in one mass, like gelatin. That is, it was fermented. Now carefully check the fermentation state at the edges of the pan. When stirring (with a spoon) of the mass, it is easily separated into pieces and the whey leaves. 
Next, check the state of the curd mass exactly in the middle of the pot-bucket-pan. It should become exactly the same as at the walls. If it is not yet, then cover it with a lid and wait. Checking periodically in 2-4 hours the status of the process. Usually two days are enough for fermentation. Unless, of course, you are in hot Africa now trying to do it. From there “ room temperature”The fermentation process will go much faster. 
It is very important to catch this moment and not allow the curd mass to oxyderate more. Yes, over time, the curd mass will separate from the whey by itself. It will only turn sour very quickly and the cottage cheese will turn out sour, tasteless.
But even if you did not have time to catch the moment, and slightly overextended or overcooked the cottage cheese, do not be sad for a second. Heat treatment will hide and even out all your flaws. And cheesecakes can be made from any more or less edible cottage cheese. 
This lovely girl with the proud name Charisma turned six years old yesterday. By cat standards, she is now somewhere my age. Yes, and our suit is similar)))
Pea pancakes with sour cream
Delicious pea cutlets and pancakes with cottage cheese in German.
Malted pea pancakes.
Simple dishes for inexperienced housewives.
Peas can be used to make a lot, and not just a popular soup.
First, the pea puree. It can be cooked not only in a saucepan in the usual way, but also as fashionable now in a multicooker. Can you cook delicious puree from peas in the old simplest way in a water bath.
Pea puree is not only a side dish or porridge, but also an excellent filling for pies or pancakes.
From pea puree can be easily cooked, pea pancakes or cutlets.
By the way, cutlets and pancakes made from pea puree are tastier, because they have less flour or other thickener, they have a more pea flavor.
Pea pancakes or cutlets with cottage cheese are very tasty with a crispy crust. This is an analogue of a recipe. Peas, like potatoes, go well with cottage cheese or sour cream.
Pea dishes are rich in vegetable protein and calories, this should be remembered.
Pea cutlets with cottage cheese in German
Ingredients:
1.Pea puree with butter (in a water bath) - 200g - 412kcal
2.Egg - 1pc - 78kcal
3.Cottage cheese 5% fat - 80g - 86kcal
4. Flour - 1 rounded tablespoon (medium) - 17g - 57kcal
5. Salt - a pinch
6.Oil for frying - 25g (was 50g, the remainder was 25g) - 225kcal
7.Breading flour - 10g - 33kcal
8 nutmeg - pinch
(not necessary)
Dough weight: 357g
Ready cutlets weight: 350g
Calorie content of all cutlets: 891 kcal
Calorie content of 100g of pea cutlets: 255 kcal
Preparation:
1. Combine cottage cheese with flour (1 tablespoon) and an egg, mix thoroughly, add pea puree, mix. The dough is thick like minced meat.
2. Take the dough with wet hands, breaded the cutlets in flour. Fry in vegetable oil on both sides. On the first side, fry under a lid over low heat for about 10 minutes, until the cutlets seize, turn over, add gas and quickly fry until golden brown on the other side.
3.Serve with sour cream, garlic, mushroom sauce etc.
P.S.1 Can be molded into thin cakes, rolled in flour, fried. And then they will look like pancakes or tortillas.
P.S.2 You can make cutlets according to the same recipe and from ordinary pea puree. But in this case, if you do not add flour, the dough will be thinner, and the cutlets will turn out to be very thin, like those in the photo.
You can use dry cottage cheese, the dough will be thicker.
Pea pancakes with sour cream
Ingredients:
1.Pea puree (in a water bath) with oil - 200g - 412kcal
2. Flour - 1 tablespoon with a small top - 12g - 40kcal
3. Sour cream 20% fat - 1 heaped tablespoon - 37g - 74kcal
4. Egg - 1pc - 78kcal
5. Vegetable oil for frying 25g - 225kcal
5. Flour for breading - 10g - 33kcal
6. Salt - a pinch
Weight of finished pancakes: 310g
Calorie content of all pancakes: 862 kcal
Calorie content of 100g pancakes: 278 kcal
Preparation:
1. Knead the dough from all ingredients.
2. Bake in a frying pan with vegetable oil on both sides.
Pea pancakes with cottage cheese and soda
The pancakes greatly increase in size from the presence of soda.
Ingredients:
1. Pea puree (in a water bath) - 180g - 370kcal
2.Cottage cheese 5% fat - 100g - 107kcal
3. Flour in dough - 0.5 tablespoon - 7g - 23kcal
4.Egg - 1pc - 78kcal
5 soda - ⅓ teaspoon
6. Flour breading - 10g - 33kcal
7 salt - a pinch
8. Oil for frying - 1 tablespoon - 10g - 90kcal
Weight of finished pancakes: 348g
Calorie content of all pancakes: 701 kcal
Caloric content of 100g pea pancakes: 201 kcal
Preparation:
1. Knead the dough from all ingredients.
2. Bake on both sides in a frying pan with vegetable oil.
Malted pea pancakes
Malt imparts to the pancakes original taste and a reddish tint.
Ingredients:
1.Pea puree with carrots ( cooked in the usual way) - 250g - 246kcal
2.Egg - 1pc - 78kcal
3. Sour cream 20% - 1 heaped tablespoon - 30g - 62kcal
4. Flour - 1.5 tablespoon - 38g - 126kcal
5. Rye malt - 0.5 teaspoon - 1g - 3kcal
6 salt - a pinch
7. Vegetable oil - 26g (the remainder of the pan is 24g) - 234kcal
9 pancakes
Dough weight: 369g
Pancake weight: 336g
Calorie content of all pancakes: 752 kcal
Calorie content of 100g pancakes: 224 kcal
1 pancake: 84kcal
Preparation:
1. Knead the dough from all ingredients.
2. Bake like regular pancakes in vegetable oil.
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Combination of products
The question of the combination of products has been studied since ancient times.
Ibn Sina, for example, in the "Canon of Medicine" examines in detail,
what types of food can be consumed at one time, and what not.
Ignorance of these rules leads to the fact that very often you can
to see how at dinner people first eat a plate of cottage cheese and bread,
after pea soup with meat, with potatoes and also with bread, then porridge
with the basics, wash it all down with sweet compote or, even better, juice (or even
with a cake!) and, finally, they eat an orange or an apple (they say
healthy...).
A familiar picture, isn't it? But as a result of such a "dinner", neither
one of the foods listed cannot be properly digested and
The resulting calories barely cover the cost of digestion and
neutralization of slags, the excretory system will groan from the flow
poisons formed when food is spoiled in the stomach and intestines.
An apple, for example, eaten on an empty stomach, leaves it already
after 15 - 20 minutes, the orange is even faster. What happens when
Does the fruit end up in a full stomach, that is, after another meal? They
cannot move into the intestines and after the same 15-20 minutes they simply
begin to rot.
And the rest of the products in our example do not relate to each other.
better. Cottage cheese - peas, cottage cheese - meat, peas - meat, bread - meat, etc.
All these combinations are extremely unfortunate.
It has already been said about the selective action of the digestive
enzymes and that each type of food requires digestive
juices of their composition. Moreover, the conditions for the digestion of various foods
in the stomach are often opposite.
Proteins, for example, require an acidic environment (a certain acidity
for each type of protein) for the normal functioning of pepsin - an enzyme,
breaks down proteins.
Hydrolysis of starches occurs only in an alkaline solution,
acids inhibit the activity of the corresponding enzymes. Therefore not
For the same reason, it is harmful to eat starches with acidic foods - with
vinegar, citrus fruits, tomato sauce etc. If, say, take a drink
tomato bread or orange juice then the saliva enzymes are still in the mouth
lose their activity.
True, there is still intestinal digestion. Under the influence
pancreatic juice breaks down all nutrients - both proteins and
carbohydrates and fats. By the way, this is the main argument of the opponents.
separate power supply. But the body is far from indifferent to which
combinations of these components come.
It's one thing when a person eats porridge on the water. She envelops
gastric mucosa, moderately not very strong juice is released, in
in the deepest layers, saliva enzymes continue to act. Ideally
the semi-liquid mixture processed in the stomach enters the
the intestine, where it is completely and almost without loss is absorbed, is not
overloading the digestive organs.
And a completely different picture if the same porridge is eaten with meat. Stomach
cannot extract juice, which is equally good for porridge and meat. V
as a result, both are retained in the stomach and leave it in
insufficiently processed form.
Of course, pancreatic enzymes to some extent
complete the splitting. But the normal operation of a well-coordinated mechanism is already
broken. The food masses entered the intestines unprepared.
The liver, the pancreas, and the thin
intestine. And to top it off, the composition of the intestinal microflora will change, top in
which the putrid "freeloaders" will take.
The human digestive tract is focused mainly on
various fruits - fruits, cereals, juicy vegetables and herbs. And intestinal
microflora plays a very prominent role in it. It depends on its composition,
will the incoming substances turn into nutrients or into
toxins, and how well the digestion will go.
In fact, in the intestines there are representatives of a huge variety
various microorganisms. Some species predominate, others
oppressed. The ratio is mainly determined by the nature of the food and
the performance of the digestive system as a whole. With healthy food,
used in the right combinations and in reasonable amounts,
a "friendly" microflora is established.
In case of unnatural combinations of products or excessive
the amount of eaten is disturbed by the gastric, and then the intestinal
digestion. Undigested, lingering masses
become the prey of putrefactive bacteria. A stream of toxins hits the liver
kidneys, poisons the whole body and leads to numerous diseases.
The founder of the theory of separate nutrition G. Shelton, works
which is now used by nutritionists around the world, wrote: "We do not get
the benefits of food that is not digestible. Eat and spoil at the same time
food in the digestive tract is a waste of food. But even worse
Spoiled food leads to the formation of poisons, which are very
harmful ... astounding number of food allergy cases disappear
completely, when patients begin to eat food in the right combinations.
Such people do not suffer from allergies, but from indigestion. Allergy -
it is a term applied to protein poisoning. Abnormal
digestion does not carry nutrients into the bloodstream, but poisons. "
The following is the classification food products with indications of
ideal, permissible and harmful combinations. All products
are subdivided into 10 groups. But unlike the generally accepted classification
vegetables are divided here into compatible and less compatible, and not on
"non-starchy" and "moderately starchy". This is due to the fact that
vegetables traditionally classified as "moderately starchy" in
in reality, they often contain very little starch, and
compatibility with other foods many of the "moderately starchy"
practically do not differ from "non-starchy" vegetables.
Such is, for example, carrots, which go well with almost
all products. Or beets containing even less starch than
green beans(there is a lot of sugar in beets). Meanwhile, beets are usually
referred to as "moderately starchy" vegetables.
Therefore, vegetables are classified not by their starch content, but by their
ability to combine with most other products.
So, 10 groups.
Group 1. Sweet fruits
Bananas, dates, persimmons, figs, all dried fruits, raisins, dried melon.
Fruit is a fast-digesting food. Sweet fruits a few
stay longer in the stomach, more acidic - less. All fruits
best eaten separately from other foods. Especially harmful
use them as desserts after meals. In this case, they
ferment (especially sweet fruits). The same applies to
fruit juices.
Both fruits and juices are best consumed as a separate meal or
the same half an hour or an hour before meals, but so that after the previous meal
at least 3 hours have passed.
Sweet fruits go perfectly with each other (raisins with
prunes) and with semi-sour fruits (persimmon with apple).
Sweet fruits can also be combined with cream, sour cream,
greens, fermented milk products. Dried fruits in small quantities
it is permissible to add to some cereals (for example, pilaf with raisins or with
dried apricots, etc.)
The peculiarities of our digestion do not seem to prevent us from combining
any fruits and vegetables, but their joint use is still
undesirable. People instinctively feel it, and few people come to
head to eat persimmon with cucumber or dates with cabbage. But there is also
exceptions. Suitable, for example, apple-carrot puree, vegetable
salads with cranberries or with lemon juice and etc.
Group 2. Semi-acid fruits
They are sometimes called semi-sweet. These are mango, blueberry, blueberry,
strawberries, raspberries, as well as sweet tastes: apples, pears, cherries,
plums, grapes, apricots, peaches, etc. This also includes watermelons.
Semi-acid fruits go well with each other, with sweet
fruits (pear with figs), sour fruits (apple with tangerine) and
with fermented milk products (grapes with kefir).
Compatible with cream, sour cream, herbs, as well as protein
foods containing a lot of fat - with cheese, nuts, fatty
cottage cheese. Some berries can be consumed with warm milk.
Combinations with other protein products (meat, eggs, fish,
mushrooms, legumes) are harmful, mainly due to the difference in speed
digestion. Compounds with starches are even less desirable.
Peaches, blueberries, blueberries, grapes and melons are known for their
special "delicacy".
They are superbly digestible when eaten by themselves,
but incompatible with any other product (except for some
semi-acidic fruits). It is best to eat them not before or after meals, but in
quality of food.
According to their properties, the group of semi-acid fruits also includes
tomatoes - due to their high acid content. But, like all vegetables,
tomatoes do not go well with fruits and, unlike fruits,
relatively well compatible with proteins and vegetables.
Group 3. Sour fruit
Oranges, tangerines, grapefruits, pineapples, pomegranates, lemons,
currants, blackberries, cranberries; as well as sour taste: apples, pears,
plums, apricots, grapes, etc.
They go well with each other, with semi-sour fruits, with
fermented milk products, cream, sour cream, fatty cottage cheese.
Combinations with nuts, cheeses, herbs are acceptable.
Incompatible with animal protein products, with legumes, with
starches and less compatible vegetables.
Group 4. Compatible vegetables
Cucumbers, raw cabbage(except color), radish, Bell pepper,
green beans, radishes, onions, garlic, beets, turnips, rutabagas, carrots,
young pumpkin, young squash, lettuce and some others.
They go well with almost any food, contributing to
better assimilation: with proteins (meat with cucumber, carrots with cottage cheese),
fats (cabbage with butter), with all vegetables, starches (bread with
beets), herbs.
All vegetables are incompatible with milk.
Compounds with fruits are also undesirable, although it is possible
exceptions.
Group 5. Less compatible vegetables
Cauliflower, boiled White cabbage, green pea,
late pumpkin, late zucchini, eggplant.
It goes well with starches (zucchini with bread) and with all
vegetables, with fats (eggplant with sour cream), with herbs.
It is permissible to combine with cheese.
Combinations with animal proteins are less desirable (cauliflower with
meat, green peas with egg).
Incompatible with fruits and milk.
Group 6. Starchy foods
Wheat, rye, oats and products from them (bread, pasta, etc.);
cereals: buckwheat, rice, millet, etc.; potatoes, chestnuts, ripe
corn.
Ideally combined with herbs, fats and all vegetables.
It is also allowed to combine various types of starches with each other,
besides, various cereals and grains differ greatly in composition
proteins, and ideally it is better not to mix them.
When consuming starchy foods with fats, it is recommended
also eat anything from greens or vegetables.
Combinations of starches with proteins, especially animals (bread with
meat, potatoes with fish), with milk and fermented milk products (porridge
with milk, kefir with bread), with sugars (roll with jam, porridge with
sugar), with any fruit and fruit juices.
Group 7. Protein products
Meat, fish, eggs; cottage cheese, cheese, feta cheese; milk, yogurt, kefir
and etc.; dry beans, beans, lentils and peas; nuts, seeds; mushrooms.
Ideal with herbs and compatible vegetables. More
Moreover, these foods contribute to the good digestion of proteins and
removing many poisonous compounds.
The exception here is milk, which is best drunk on its own.
Moreover, warm (but not boiled!) Milk is most easily assimilated.
Milk can sometimes be combined with fruit, but the tolerance of such
connection is not the same for different people.
It is permissible to eat proteins with fats, and animal proteins
are better combined with animal fats, and vegetable proteins - and with
animal fats, and vegetable. But fats slow down digestion
therefore, it is advisable to add vegetables to the combination of proteins with fats and
Proteins are incompatible with starchy foods, fruits and
sugars.
Exceptions are cottage cheese, cheese, dairy products, nuts, seeds,
which are sometimes acceptable to use with fruits.
Group 8. Greens
Lettuce, nettle, plantain, green onions, sorrel, runny, coriander,
parsley, acacia, rose petals, clover, dill, etc.
Greens are combined with all food, except milk.
a bunch of greens. Its use is especially useful with starches and proteins,
in this case, it promotes excellent digestion, neutralizes
toxins, replenishes the deficiency of fine prana and vitamins, improves
peristalsis.
Group 9. Fats
Butter and ghee, cream, sour cream; vegetable oils;
lard and other animal fats. Sometimes this group also includes fatty
meat, fatty fish, nuts.
The general property of fats is that they inhibit secretion
gastric juice, especially if consumed at the beginning of a meal. Together with
thus fats soften the negative effects of some unsuccessful food
combinations. For example, low-fat cottage cheese with bread and sour cream will be assimilated
better than the same cottage cheese with bread, but without sour cream (although cottage cheese with
bread is a very unfortunate example).
Fats are ideally combined with herbs, with vegetables (salad with
sour cream), with starchy foods (porridge with butter). Sometimes
it is permissible to combine fats with fruits, especially with berries (strawberries with
sour cream).
It is undesirable to combine fats with sugars (cream with sugar,
confectionery). Here are the negative consequences of inhibiting
the effects of fats are especially strong.
of plant origin, although exceptions are possible. Vegetable
oil, for example, goes relatively well with fish, in which
it often goes well with other foods than butter.
Group 10. Sugar
White and yellow sugar, fructose, jam, syrups, honey, molasses.
In combination with proteins and starches, they cause fermentation,
contribute to spoilage and other products.
It is best to consume sweets separately (if at all
use). For example, arrange tea with jam or with
sweets. In principle, 2-3 candies, if you really want, you can eat
40 - 60 minutes before meals, but never after meals!
Exception from general rule is honey. It contains substances
anti-rot, and in small quantities is compatible with many
products (except animal food). But honey is biologically strong
active agent, and it is not advisable to eat it every day (so that
the body did not get used to it). Sometimes you can drink herbal tea with honey
or add a teaspoon of honey to porridge or salad.
The proposed classification is designed to help navigate
variety of products, remember the basic principles of their combination.
However, the foods within each group in relation to a particular food
often behave differently. For example, cottage cheese with jam - more
a better combination than cheese and jam, although, of course, such compounds
best avoided. Yes, and people differ in their enzyme composition.
juices, the prevailing microflora. Matching combinations for one would be
not always so successful for another, although the main provisions
The author of this method is considered to be the French nutritionist Michel Montignac, whose ideas were developed by other nutritionists. The basic principle of separate nutrition is that when compiling a diet, it is necessary to take into account the compatibility of individual foods during digestion. According to the theory of separate nutrition, foods rich in proteins (containing over 10% of proteins) and foods rich in carbohydrates (over 20%) should not be consumed simultaneously, but with an interval of 4-5 hours, but not less than 2 hours. This is very important for the normal functioning of the digestive and metabolic organs. The reason is that in order to digest proteins and carbohydrates, the body needs different conditions and different times. For the breakdown of carbohydrates, an alkaline environment is required, for the breakdown of proteins, an acidic one. Processing carbohydrates takes less time than digesting proteins. Therefore, if we simultaneously eat food containing a lot of proteins and carbohydrates, then some of these substances will be absorbed worse. Undigested food debris accumulating in the large intestine, under certain conditions, can cause a number of diseases, including constipation.
Protein-rich foods include meat, fish, organ meats, eggs, low-fat dairy products, legumes, nuts, etc.
Foods rich in carbohydrates include: bread, flour, cereals, pasta, potatoes, sugar, etc.
The idea of separate meals is outlined in the book "Eat to Lose Weight" by Montignac. The main idea of the book is that the foods you eat affect your blood sugar (glycemia) levels. From processed refined foods, the amount of sugar in the blood "jumps", the pancreas is forced to secrete a lot of insulin - a hormone that processes carbohydrates - and store the excess in the form of fat, while the gland itself wears out. She needs rest - food low glycemic index, or low in easily digestible carbohydrates. If the diet contains such foods (and these are primarily natural foods rich in fiber and natural carbohydrates), then the glycemia is low, the pancreas secretes a little insulin, the fat dissolves and the person loses weight.
Montignac's obesity method consists of two phases: a weight loss phase and a weight stabilization phase. The first phase of the Montignac diet lasts as long as it takes to reach the ideal weight (the ideal weight in the Montignac diet is calculated according to the body mass index). And the second can last all the time; it will keep you in shape.
V first phase be sure to have multiple meals with a certain set of products for each meal.
Breakfast should be dense, contain proteins and carbohydrates with some fiber. For example: wholemeal bread with low-fat cottage cheese or yogurt. Sugar and butter are prohibited.
Another option: cereals pour skim milk. Jam or preserves can be added, but not sugar.
Lunch should not contain carbohydrates. You can eat cheese, cottage cheese, ham. The perfect dish- a couple of soft-boiled eggs or fried eggs.
Dinner: salad from raw vegetables(in no case should it contain potatoes, corn, carrots or beets), as well as any fish, even in oil, eggs, meat, poultry.
Afternoon snack: cheese without bread and yogurt or cottage cheese.
Dinner two types are allowed:
- Protein-lipid. You can eat fish, poultry, mushrooms, tomatoes, cucumbers, eggplants, cheese, vegetable soup, eggs. Do not: meat, sausages.
- Protein-carbohydrate: consists mainly of carbohydrates. There should be no fat in it. You can eat eggplants, tomatoes, green salad, cauliflower, skim cheese.
You can drink still mineral water and green tea.
Basic principles of nutrition during second phase:
- Sometimes you can allow a combination of carbohydrates with fats, but then you need to accompany the meal with fiber, such as salad.
- Give up sugar, honey, jam and sweets. Consume sweeteners. You can eat chocolate, sorbets, ice cream, and whipped cream, but don't overuse them.
- Continue to eat wholemeal bread at breakfast. You can eat cheese for lunch and dinner.
- Avoid sauces or make sure there is no flour in them.
- Replace butter vegetable margarine.
- Drink low fat milk.
- There are more fish than meat.
- Do not drink fizzy drinks, cola and soft drinks; drink coffee only without caffeine.
Thus, separate nutrition as a whole is not even a diet that is provided for a certain (short or long) period of time - it is a nutrition system. Unlike other diets, it is allowed to eat almost everything: meat, fish, eggs, cheese and other dairy products, animal fats and vegetable oils, bread, pasta, cereals, etc. You just need to know how to combine them correctly in order to neutralize them. harmful properties and enhance the useful ones.
Predicted result: due to the rapid passage of compatible products through the digestive tract, fermentation and decay processes do not occur in the body, which reduces its intoxication. The result of this method of losing weight, as a rule, is quite persistent, especially if you use it constantly.
Disadvantages: to follow this system requires a special lifestyle and willpower. It is not easy for many to get used to the principles of separate nutrition, and although the body receives all the substances necessary for normal functioning, many feel hungry.
| Glycemic indices of foods | |||
| High glycemic carbohydrates | Low Glycemic Carbohydrates | ||
| Sugar | 100 | Whole flour bread (bran) | 50 |
| baked potato | 95 | Dark rice | 50 |
| Fried potatoes | 95 | Basmati rice | 50 |
| Starch | 95 | Canned peas | 50 |
| Mashed potatoes | 90 | Whole flour spaghetti | 50 |
| Potato chips | 90 | Spaghetti | 45 |
| Honey | 85 | Fresh peas | 40 |
| Hamburger | 85 | Wheat porridge | 40 |
| Boiled carrots | 85 | Hercules | 40 |
| Popcorn | 85 | Whole grain spaghetti | 40 |
| Rice cake | 85 | Beans | 40 |
| Puffed rice | 85 | Freshly prepared fruit juice sugarless | 40 |
| Boiled beans | 80 | Black (rye) bread | 40 |
| Pumpkin | 75 | Figs, dried apricots | 35 |
| Watermelon | 75 | Indian corn | 35 |
| Sugar (sucrose) | 70 | Wild rice | 35 |
| White bread (baguette) | 70 | Raw carrots | 30 |
| Refined sweet cereal (porridge) | 70 | Dairy products | 30 |
| Milk chocolate | 70 | Dried peas | 30 |
| Boiled potatoes | 70 | Brown or yellow lentils | 30 |
| Cola, soda | 70 | Chick peas | 30 |
| Biscuits | 70 | Fresh fruits | 30 |
| Corn, maize | 70 | Green pea | 30 |
| White rice | 70 | Soy vermicelli | 30 |
| Vermicelli, noodles | 70 | Fruit jelly (jam) without sugar | 22 |
| Jacket potatoes | 65 | Green lentils | 22 |
| Raisin | 65 | Chipped peas | 22 |
| Beet | 65 | Dark chocolate (cocoa not less than 70%) | 22 |
| Sweet preservatives | 65 | Fructose | 20 |
| Semolina | 60 | Soybeans, peanuts | 15 |
| Long grain rice | 60 | Apricots | 15 |
| Spaghetti | 55 | Green vegetables, tomatoes, eggplants, zucchini, garlic, onions, etc. | 15 |
Doctor commentary - Alena Kudryavtseva
I will start, oddly enough, from the end, that is, from the last phrase: the feeling of hunger does arise, but it does not last long and, as a rule, passes within 1-2 weeks after the start of such a diet. I say this not only as a doctor, but also as a person who has tried this type of nutrition. But you get used to having breakfast (you want to eat), and many do not have breakfast, since there is no appetite in the morning, which is often caused by the congestion of the digestive tract with undigested food eaten the night before.
Disputes about separate nutrition as the most organic for a person have been going on for a long time. Our ancestors could hardly eat 4-5 times a day, and they ate, judging by the recipes of past centuries, mixing proteins, fats and carbohydrates and, knowing practically nothing about the benefits of vegetable oil, generously flavored food with butter ... However, here there is a small "but": the processes of refining products (cleansing them of ballast, that is, cellulose) all went on and reached their apogee in our time. Thus, our products are not like those that were several centuries ago.
From the point of view of hormonal balance, the idea of a separate diet is also correct. Moreover, hyperinsulinemia, that is, the release of excess insulin in response to the consumption of foods with a high glycemic index or in response to the wrong combination of foods, leads to obesity, imbalance between female and male hormones, ovarian dysfunction, atherosclerosis, and, accordingly, to a decrease in duration. of life. Therefore, this type of nutrition is very rational: when the body does not need to fight toxins every day, it will "heal" chronic diseases, which, unfortunately, everyone has. The diet offers a lot of vitamins (vegetables, fruits), and the combination of salad and fish will allow fat-soluble vitamins to be absorbed as well.
Now about the disadvantages of separate food. The World Health Organization has established a "food pyramid", which is based on long-term digestible carbohydrates, because they are the basis of a healthy person's diet, and it should be more of them in percentage terms (50-55%). I would like to remind you where these carbohydrates are contained: in cereals (perhaps with the exception of semolina), bread (better than coarse grinding), pasta (preferably from hard varieties wheat), dark rice. The feeling of hunger when following this diet arises mainly from the lack (though not so much) of these products. Therefore, we will try to slightly correct the daily menu without violating the general principles.
Breakfast can be left as it is, as it includes cereals or "coarse" bread.
Second breakfast is also a good option.
The lunch is good: it contains both vegetables and meat (or fish). All this will quickly be digested, but, taking into account the second breakfast, the person will not remain hungry.
Afternoon snack: indeed, you can limit yourself to protein foods, because carbohydrates will go for dinner.
For dinner, I would suggest adding legumes (beans, peas or lentils) to the vegetables, for the reason already discussed.
The second phase, in general, brings us to the usual diet, with the rejection of those products that a modern person with his usual physical activity does not need to eat. These are sugar, jam (dissolved sugar), fatty and overly sweet confectionery. Avoiding sauces is also a good tip, as sauces with flour (and, I would add, with fat) carry a lot of "empty calories". Substituting butter for margarine only makes sense to reduce calories, since solid vegetable fats in margarines have been proven to cause the same risk of atherosclerosis as butter.