Such food is an important means of metabolic regulation.With appropriate knowledge, know the various properties of foods and food in general, it becomes possible actually targeted regulation of metabolism.
is known to normalize zhiroobrazovaniya in the body, in particular, to normalize cholesterol metabolism and reduce the risk of atherosclerotic vascular changes.
qualitative change affects food salt metabolism and prevents the development of diseases associated with the violation of salt metabolism.Through sound purposeful change of power can be achieved normal, optimal function of body systems.If this function is impaired, it is in our power to normalize it.It is proved that it is possible to treat certain diseases by targeting nutrition.
Modern medicine uses a targeted food as a mandatory element of comprehensive treatment.Health food equivalent takes place along with all other therapies.
Today, health food based on the achievements of biochemistry, physiology and other sciences.Especially great a
basic principle of therapeutic (dietary) food is a quantitative and qualitative nature of its compliance with the disease of the patient and his individual peculiarities.
often used and quantitative restrictions, which range is quite wide, up to partial or complete starvation.However, starvation can not be used in the treatment of ambulatory patients.
In therapy of certain diseases is widely used partial fasting as fasting days.On such days, power assigned to any single food product in a certain amount during the day ( "apple", "cheese", "dairy" days).
Fasting days can be carried out only on the recommendation of the attending physician, who determines the nature of the power and frequency of meals.
quantitative restriction supply is also produced by reducing the consumption of water and salt.These measures are used in obesity, obesity, atherosclerosis, cardiovascular disease, hypertension, and others.
When gout, diabetes, obesity, diseases of the cardiovascular system, liver and kidney damage, chronic constipation commonly used diet with increasedturning raw plant foods -. salad of raw vegetables, various fruits, melons (watermelon, melon), etc. this ensures maximum intake of vitamins, enzymes, volatile, pectins, complex trace elements, organic acids, the most useful sugars (fructose), do not causeincrease in blood sugar levels.
In raw vegetables (cabbage, etc.) Contains tartronic acid is retained in the body turning carbohydrates into fat.
predominance in the diet of raw vegetables and fruits reached a high alkalizing effect and prevents the development of acidotic (acidity) changes in the body, contributing to the development of atherosclerosis.
In modern conditions the value of raw vegetables and fruits is significantly increased in the diet of healthy people.Raw vegetables and fruits were the richest source of biologically active substances that can reduce and reduce the impact of adverse factors on the health effects on humans.
As you can see, raw vegetables and fruits have become indispensable products for both patients and healthy people.Along with this there is also a misunderstanding of the value of raw food.On his own initiative, without medical advice, to order self-some people are engaged in raw food diet, raw food in which is seen as a panacea for all ills.
Raw foodists are used not only raw plant foods, but also raw animal products -. Meat, fish, etc. All of this has nothing to do with the healing power and is unacceptable perversion.In some diseases (anemia, a general weakening of the body, decreased tone and reactivity, etc.) And in clinical nutrition used raw animal products (blood, raw liver, raw meat), respectively, cooked, chopped, seasoned to the level of a pleasant external perception and taste properties.Of course, this raw food is appointed temporarily, only for the period of treatment of the disease.
Clinical nutrition, ensuring a high curative effect, at the same time be a full-fledged, fully meet the body's need for food and biologically active substances.In these circumstances, the best way carried the body fight disease, the most rapidly restores damaged window systems disease, comes the normalization of metabolism and general condition of the body.
The dietary uses many common foods daily consumption, as well as products specially manufactured food industry.
and are in each dietary group ordinary foods.In the dairy group, almost all of its members - milk, dairy drinks (kefir, yogurt), cottage cheese, cream, buttermilk are dietary products.
Many health food represented in the group of vegetables, fruits, vegetables and berries.Dietary products are available in other product groups -. Of bread, meat, fish, etc.
It is believed that all natural, natural food products of high quality, fresh and quickly implemented, should be considered as dietary.
In some countries, this definition of dietary products, a further requirement is that they are the least processed and subjected not contain any additives.
All foods are usually divided into groups.Each food product, there are differences in the food and biological value, as well as in dietary properties and epidemiological significance.
Bread dietary products.
Cereal, bread products - the basis of the power of the peoples of most countries.At all times, people always thought the bread basis of their material well-being.
The power structure of the population in many countries of the world due to cereals provided not less than 50% of daily calorie and satisfying 40% of protein requirements.
Bread around the head.It estimated the Russian people that the main product of its power.
bread known since ancient times.Apparently, not less than 15,000 years ago the systematic use of cereals in the diet.The use of bread has gone through a series of long stages - from the use of raw beans to bake a diverse range of bread products in modern factories, machines.An important step was the preparation of dough oparnoe.This method was first discovered in ancient Egypt, and then he began to use the Greeks and later the Romans.In the Middle Ages, this method has become predominant in Europe.
remarkable property of bread is a complete absence of monotony, good digestibility and saturation.
famous Russian scientist Timiryazev wrote: "Hunk well-baked bread is one of the greatest inventions of the human mind."
In recent decades, often makes recommendations on the full limit consumption of grain products, regarding them as the main cause of obesity development.In this regard, it is important to set the optimum value of the consumption of grain products it is in modern conditions of life and human activities.
As previously carried out statistical calculations, equal countries, consumption of grain products is 300-500 grams per day.Apparently, this level of consumption of bread products is justified "physiologic", the most essential for human health.
Recommendations for unlimited decrease in consumption of grain products, which originate from only one position (reduced calorie diet) do not account for changes in the general system of nutrition and digestion, coming at the same time.
Grain products provide basic flow and satisfying the need for calories, carbohydrates, fiber and vitamins of group B. The need for calories (despite dramatically reduce energy costs) still remains high and is about 2800 kcal per day.Due to the protein part of the diet in the body receives 400 kcal from fat parts - about 800 kcal and 1600 kcal rest - at the expense of carbohydrates.
What is rational all carbohydrates provide these 1600 kcal?
So far we can only say that not only at the expense of easily digestible, low-molecular weight carbohydrates - sugar and other sweet foods.
This is the most unfavorable and even harmful way to meet the caloric needs."Sweet" path turns many "bitter" implications.
First violation of fat and cholesterol metabolism, increasing body weight, the deterioration of the intestinal microflora, increased putrefaction and development of auto-intoxication (self-poisoning organism absorbed putrid products).
Due sugar and sugary foods can meet the caloric needs of not more than 400-500 kcal.
Thus, the share of the rest of carbohydrates to meet the needs of the body is 1100-1200 kcal.This is a relatively large number of calories it is best to cover the expense of complex carbohydrates (starch, pectin, cellulose).
Bread products deliver the largest amount of complex carbohydrates.Every 100 grams of bread products is 50-60 grams of carbohydrates and 220 calories.At the daily rate of 400-500 grams of grain products (bread, bakery products, cereals, pasta) to provide for the needs of carbohydrates in an amount of 240-300 grams and calories - 1000-1200 kcal.Thus, almost half the daily caloric needs met by bread products.When
often who advises to limit the consumption of bread products, unfortunately, is not a recommendation, what is to compensate this limitation and how to fill the shortfall in meeting the needs of the body.
most frequently offered to reduce their own energy consumption, increase the intake of foods rich in carbohydrate (confectionery and other sweet products).Both are undesirable.It should be eliminated, instead of food grain products find their complete replacement.
In this respect, the best substitutes are vegetables, fruits, vegetables, milk and dairy products.Given that the calorie bread products - 240 Kcal per 100 g, and vegetables and fruits calorie - 20-40 kcal, and fermented milk drinks - 60 kcal per 100 g of the product include them in the diet is required in amounts approximately 10 times greater forcompared to the amount of food grain derived products.
Therefore, each time when the consumption of grain products is sharply reduced, respectively, should increase the intake of vegetables, fruits, vegetables, milk and milk beverages.Every cut of 100 g of grain products should be offset by at least 500 grams of fruit and vegetables or 1 bottle of kefir, yogurt, milk.
Recall that in addition to a source of carbohydrates and calories, bread and bread products are irreplaceable fiber suppliers - active means of stimulating the motor function of the intestine and normalization of intestinal microflora useful life.
By grain products shipped from 1.5 to 5 grams of fiber per day.Each 100 g of bread provides a simple entry of more than one gram of fiber highly.Especially high fiber content differs oatmeal, wherein it is 2 times larger than in coarse grain grades (2.8 g).
In bakery products from flour of higher grades is less than 0.2% fat content.By reducing the consumption of grain products (especially coarse varieties), as well as oats, barley, buckwheat, millet and other grain products rich in fiber, a major concern is to maintain the nutritional desired level of fiber, which can be achieved by the inclusion of appropriate foodproducts.
In this regard, an important positive role can vegetables and fruits.High fiber content differs radishes, turnips, cabbage, peppers (15% fat).
lot of fiber in the dill, mountain ash garden, dates (3.5%), strawberries, raspberries, sea buckthorn, wild rose.
significant source of soft tissue - potatoes, bread products which can partially replace respect to the delivery of important components.Potatoes contain 1% fat (the consumption of 300 grams of potatoes in the body receives 3 g fiber).Especially high-fiber foods are different legumes: peas (5.7%), beans (3.9%), lentils (3.7%), soybeans (4.3%).The need for a tissue of 25 g per day (counting and pectin).
To increase fiber content use special types of dietary bread - grain wheat flour with crushed wheat grain (1.3% fat), dietary bran bread with lecithin and seaweed (2.2% fat), bread from Barvihinskywheat flour with added wheat germ and eggs (1% fat), doctoral bread made from wheat flour and wheat bran (1% fat) and others
bread products -. the main source of vitamin group B. since these vitamins are concentratedin the bud and grain shells, the rougher than bread to keep these elements, so it is richer in vitamins.Therefore, strengthening the consumption of bakery premium products and a general decline in the consumption of grain products has created some difficulties in providing B vitamins
particular importance is attached to ensuring the fullest satisfaction of the body's need for vitamin B1 (thiamine).The need for vitamin B1 at a force of carbohydrate consumption (sugary and refined foods), in conjunction with a sedentary lifestyle and a pronounced lack of physical activity has increased significantly.At the same time, vitamin B1 revenue sources has declined significantly in the composition of food consumed, and through internal synthesis.
To improve the content in the bread and bakery products of B vitamins used high-grade flour fortification.This has greatly enriched grain products with vitamins Bl, B2 and PP.
fortified flour products contain vitamin B1 is about 3 times more than nevitaminizirovannye, vitamin B2 - in 4-5 times more, and vitamin PP - about 2 times more.Therefore, to best meet the needs of the group of vitamins must be used in bread and bakery products of fortified flour.
At present, the range of such products is quite wide.
in increasing the biological value of grain products perennial, quite an old problem is the desire dosbalansirovat amino acid protein complex.
long been known that proteins bread products contain insufficient amounts of amino acids lysine and methionine.That lack of these amino acids attached to a protein deficiency grain products.It is therefore understandable desire to add the amino acid lysine in grain products and thus make them more high-grade proteins, close to the animal protein products.This bread products could be given full independence as a full product supply capable without combining with any other products to carry the energy and plastic destination.
Meanwhile, grain mill products are seen as a product, combined with any other associated.Various dishes are consumed with bread.Cereals and pasta are a good complement for the cooking of the milk, butter, meat and so on. D.
Thus, the usefulness of the "bread" of proteins is achieved through a combination of bread and other products, mostly animals.In this regard, the consummate "companion" of grain products is milk, a protein which is very rich in lysine and methionine, and is able to supplement the missing amino acids at the most.Therefore, it is useful to mix bread products and milk.Buckwheat porridge with milk and all other dairy porridge can be considered as a model of nutrition balanced structure.