Russian superfood back around the world. Worth a penny
Gastroenterologist, nutritionist Olga Evdokimova named superfood, which was known all over the world and was available in Russia. It costs a penny, but with this benefit – a million. People should better take a closer look at the dishes of Russian cuisine.
Today, many residents of Russia are fond of the coastal zone. Tom yum, ramen and pho bo are easier to find on restaurant menus than Russian borscht or cabbage soup. However, in the rest of the world, Russian cuisine, on the contrary, is gaining popularity.
So, for example, recently French chefs were included in the official list of pan-European restaurant cuisine, several authentic homemade Russian dishes, no items used in the world.
Olga Evdokimova, the author of the Sanity in Food Telegram channel, in a conversation with Tsargrad, noted that the growing popularity of Russian dishes is not accidental. In addition to being very tasty, they are also extremely useful.
Especially important here are soups, which have always been emphasized in Russian cuisine. Usually, during the heat treatment of products, up to 70% of vitamins are washed out. They settle in the broth. In other dishes, during cooking, these beneficial substances simply merge in the sink with water, and in Russian soups they enter the body along with the liquid. Soups are also quite cost-effective and extremely beneficial for the gastrointestinal tract.
Borsch contains beetroot betaine, which supports digestion by improving digestion. Solyanka contains joints and connective tissue for collagen if quality pork sausages are used. And sauerkraut in cabbage soup is generally a superfood.
Fermented foods are foodstuffs of Russian cuisine that are increasingly found in the world today as a superfood, a high-fiber product. Because it is the best source of probiotic cultures that support microbiome protection. And it is also vitamin U – an anti-ulcer factor,
– explained the nutritionist.
Read more in material Tsargrad.
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