Later, when

Later, when During this period, there are acute gastritis, which are accompanied by changes in the properties of gastric juice.

As already abnormal mucosa, then produces acid and mucus is different.

Sometimes stronger and gastritis called giperatsidnym.

Sometimes weaker and gastritis called hypoacid.

Later, when the mucous exfoliate to the socalled submucosal layer, has some problems.

Submucosal layer does not have a resistance to acidic gastric juice, and begins the formation of persistent, nezarastayuschih holes on the surface of the stomach, which is called an ulcer.

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Cork constituting

Cork constituting In fruits grapefruit contains 88,590,9 water 3,86,78 sugars, 1,422,38 acids, essential oils, pectinvye and colorants, mineral salts, vitamins us C ,45 mg, B1 ,D, P, glycoside naringin attach extending fruits bitter taste.

Cork constituting 3040 by weight of fruit 9,1919,04 pectins, essential oil , glycosides.

Fruit grapefruit promote weight loss and serve as a means of preventing diabetes.

These conclusions were confirmed by the results of the first clinical experiment conducted by dietitians from San Diego.

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Arrange the slices

Arrange the slices Pour the broth and place in refrigerator.

By submitting to the table, put on plates spinach leaves.

Peeled grapefruit divide each into 4 pieces, removing the peel cloves.

Arrange the slices on the spinelnate.

Put on each shrimp spoon jelly.

Ukrain Sit Halved tomatoes, sprinkle with parsley and residues immediately bring to the table.

Salad with grapefruit and soft cheese Grapefruit 2, 200 g of tomatoes, 200 g of soft cheese, 50 g of olives.

For the sauce: 3 tbsp.

tablespoons olive oil, 1 teaspoon chopped herbs oregano.

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More Japanese

More Japanese And yet one of these differences may remain without adequate attention: Japanese eat five times more cruciferous vegetables than Americans.

To cruciferous vegetables include various types of cabbage cabbage, broccoli, Brussels sprouts, cauliflower, curly, and watercress it is their most often used in the home of the Japanese kitchen.

More Japanese like algae marine plants with valuable nutritional properties.

There are several varieties of algae, which are eaten in Japan kombu, nori and wakame.

I will tell you in more detail later on algae.

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Roasted nori

Roasted nori I cut the leaves and sprinkle them nori rice, noodles, fish and salads.

Husband sprinkles nori miso soup and grilled vegetables.

Furthermore, sweetish nori he eats just as a snack.

More like us to Billy wrapped in nori shrimps, fish, potatoes, and then fry them.

Roasted nori crunches on the teeth and has an earthy flavor, combining with many products.

The average Japanese knows almost all vegetables, perfectly understanding in food merits onions, eggplants, carrots, tomatoes, green peppers, lettuce, spinach, bamboo shoots, beets, baht, lotus root and turnips.

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