Basic principles of dietary nutrition, nutrition for various diseases. Basic principles of dietary nutrition List of dietary foods
Biotic (therapeutic) nutrition, or diet therapy, is the use for therapeutic or preventive purposes of specially formulated diets and nutritional regimens (diets) for people with acute diseases or exacerbation of chronic ones, as well as with chronic diseases beyond the acute stage. The requirements for dietary nutrition are the same as for rational nutrition, however, taking into account the nature of the disease, the requirements for the energy value and chemical composition of the diet, the range of food products and methods of cooking them, and the diet may change for a short or long period.
Dietary nutrition is a mandatory measure for complex treatment and secondary prevention of most diseases. It can be one of the main methods of treatment and secondary prevention (for diseases of the digestive system, kidneys, diabetes, obesity, etc.)
or enhance the effect of other methods, preventing complications and progression of the disease (with circulatory failure, gout, etc.).
Dieting at home should take into account the following principles.
Ensuring human physiological needs for nutrients and energy. Science-based nutrition is especially important for working-age people with chronic diseases that require dieting at home and at work. However, the average values of the physiological need for nutrients and energy can be reduced or increased taking into account certain disorders in the body in various diseases. A number of diseases require compensation for nutrients lost by the body.
Cooking some dishes leads to loss of vitamins.
Therefore, it is necessary to include permitted foods rich in them in the diet, and also, in consultation with the doctor, supplement it with vitamin preparations.
Ensuring consistency between the food taken, its chemical composition and the body’s ability to absorb it. This is achieved by purposefully assigning the amount of nutrients, selecting products and methods of their culinary processing, diet, taking into account the characteristics of metabolism, the condition of the patient’s organs and systems. For example, with diseases of the digestive organs, disruptions in the formation of MANY digestive enzymes are possible. More complete absorption of food in such cases is achieved by the use of easily digestible proteins, fats and carbohydrates, and the use of dishes made from crushed and pureed foods. It is important to take into account the interaction of nutrients in the gastrointestinal tract and the body as a whole. For example, the absorption of calcium from the intestine worsens with an excess of fat, phosphorus, and oxalic acid in the diet.
Taking into account the local and general effects of food on the body. With local action, food affects the senses (vision, smell, taste) and directly on the food channel (oral cavity, stomach, etc.). The attractive appearance of dietary dishes, improving their taste and aroma with the help of permitted spicy vegetables, herbs, seasonings, and spices acquires special importance in diets with a limited range of foods, table salt, and a predominance of boiled dishes. Beautiful table setting and a calm atmosphere during meals are of great importance.
Significant changes in the functions of the digestive organs occur when the chemical, mechanical and temperature influences of food change.
The chemical effect of food is due to substances that are part of the food or are formed during cooking. Chemical irritants are extractive substances of meat, fish, mushrooms, essential oils of a number of vegetables and spices, organic acids, etc. The mechanical effect of food is determined by its volume, consistency, degree of grinding, nature of heat treatment (cooking, stewing, frying, etc. ), quality composition (presence of fiber, connective tissue). Some cooked products have a strong mechanical and chemical effect (fried meat, smoked meats), others have a weak effect (steamed and boiled products from minced meat, chopped vegetables). The temperature effect of food occurs when it comes into contact with the mucous membranes of the oral cavity, esophagus and stomach. Foods with a temperature close to human body temperature have minimal impact. The general effect of food is to influence the metabolism in cells, tissues and organs, which leads to a change in their functions, and to influence the immunobiological state of the body.
Using sparing, training and fasting methods in diet. Sparing is used for irritation or functional failure of an organ or system. Depending on the severity of the disease, it means varying degrees of restriction of chemical, mechanical or thermal stimuli. These types of sparing may not be the same. For example, for chronic gastritis with secretory insufficiency, a mechanically and thermally gentle diet with the inclusion of some chemical stimulants of gastric secretion is recommended.
In diet in general, and especially in the sparing regime, not only the severity of the disease is taken into account, but also the duration of the diet. It is necessary to avoid hasty expansion of strict diets and their excessive prolongation, which can have a negative effect and even cause complications. Thus, with a long-term exclusion of table salt, a painful condition may arise from a lack of sodium and chlorine in the body; a long-term gentle diet for diarrhea can lead to constipation.
Therefore, restrictions are combined with training: a gradual expansion of strict diets through less gentle dishes and products, taking into account the patient’s reaction to them.
For example, during an exacerbation of a peptic ulcer, mashed diet No. 1, which is mechanically and chemically gentle on the stomach, is prescribed; as the patient’s condition improves, unpureed diet No. 1 is used. If some deterioration occurs, the previous one is temporarily prescribed. Against the background of basic diets, previously excluded foods can be periodically included in the diet. Such loads serve as a test of functional endurance. If well tolerated, they can be more frequent, taking into account the psychological effect: strengthening the patient’s confidence in improving the condition.
Purpose of fasting days- facilitate the functions of affected organs and systems, promote the release of metabolic products from the body (fruit, vegetable, dairy and other diets for diseases of the kidneys, liver, cardiovascular system).
Partial fasting regimes as recommended by a doctor are important in the treatment of obesity. Complete fasting is used for a short time in acute inflammatory processes in the abdominal organs, intoxication, cardiac asthma, etc. Prolonged complete fasting as a method of treating chronic diseases is used extremely rarely. It should be remembered that all diets with significant changes in comparison with the physiological norms of nutrients should be used for as short a time as possible, and when following a diet at home, extremes should be avoided.
Medical nutrition (diet therapy) is based on data on physiology, biochemistry and food hygiene, in particular knowledge about the role of individual nutrients and products, the importance of balance and diet. Work to provide therapeutic nutrition is based on ideas about the causes, mechanisms and forms of various diseases, the characteristics of digestion and metabolism in a healthy and sick person. Of particular importance is knowledge of therapeutic diets, technology for preparing dietary dishes and organizational issues of dietetics.
Medical nutrition is a mandatory method of complex therapy. The founder of Soviet dietetics M.I. Pevzner wrote that the patient’s nutrition is the main background against which other therapeutic factors should be applied. Where there is no therapeutic nutrition, there is no rational treatment.
Medical nutrition can be the only method of treatment (for example, for hereditary disorders of the absorption of certain nutrients) or one of the main methods (for diseases of the digestive system, kidneys, diabetes, obesity). In other cases, therapeutic nutrition enhances the effect of various types of therapy, preventing complications and progression of the disease (circulatory failure, hypertension, gout, etc.). In case of infectious diseases, tuberculosis, injuries, after operations, therapeutic nutrition helps to increase the body's defenses, normal tissue restoration, accelerate recovery and prevent the disease from becoming chronic. Enteral tube and parenteral (through blood vessels) nutrition is of great importance for maintaining the vital functions of the body.
When building any diet, the following principles should be taken into account:
1) Providing physiological needs sick person in nutrients and energy. The basis of therapeutic nutrition is the scientifically based nutrition of a healthy person, the expression of which is the physiological nutritional standards approved by the Ministry of Health, depending on gender, age, profession and other factors (see “Physiological nutritional standards for various groups of the adult population”). The average value of a person’s need for nutrients can change taking into account certain disorders in the body due to various diseases. This may lead to changes in the nutritional balance recommended for healthy people in the diet. Thus, for a sick person, it is possible to unbalance the usual diet by limiting or increasing certain nutrients. For example, with some kidney diseases, the amount of protein in diets is reduced. The degree of protein reduction in the diet depends on the degree of renal dysfunction. However, protein restriction has its limits, since the diet must provide at least the minimum daily physiological need for all essential amino acids so that protein deficiency does not occur in the body (see “Proteins”). At the same time, the diet must satisfy the body’s need for energy from carbohydrates and fats, as well as provide the physiologically necessary need for vitamins, essential fatty acids, and minerals;
2) Accounting for biochemical and physiological laws, which determine the absorption of food in a healthy and sick person. This situation should be taken into account at all stages of food absorption: in the gastrointestinal tract during digestion and absorption, during the transport of absorbed nutrients to tissues and cells, in cells during their nutrition and metabolism, as well as during the release of metabolic products from body. In therapeutic nutrition, there must be a correspondence between the nature of the food taken, its chemical composition and the ability of the sick body to absorb it. This is achieved by the targeted administration of a particular amount of nutrients, the selection of products and methods of their culinary processing, a diet based on data on the characteristics of metabolism, the state of the organs and systems of the sick person and other factors affecting the absorption of food.
The following examples can be highlighted in this plan:
- - individualization of nutrition, based on somatometric data (height, body weight, etc.) and the results of metabolic studies in a particular patient. For example, in an anti-atherosclerotic diet, the content of fats, easily digestible carbohydrates, and cholesterol is determined depending on the characteristics (type) of metabolic disorders in a given patient with atherosclerosis;
- - ensuring digestion in case of disruption of the formation of digestive enzymes. Thus, if there is a deficiency in the intestines of the enzyme peptidase, which breaks down the gluten protein of wheat, rye, barley, oats (celiac disease), all products containing protein from these cereals are excluded from the diet. In diseases of the digestive system, the formation of many digestive enzymes may deteriorate. More complete absorption of food is achieved in these cases through the selection of food products and methods of their culinary processing. Sources of easily digestible proteins, fats and carbohydrates are introduced into the diet, dishes made from crushed and pureed foods are used;
- - taking into account the interaction of nutrients in the gastrointestinal tract tract and in the body. For example, the absorption of calcium from the intestine worsens with an excess of fats, phosphorus, magnesium, and oxalic acid in the diet. Therefore, for diseases that require increased calcium intake, it is especially important to balance this element in the diet with other nutrients that affect its absorption. An increased content of carbohydrates in the diet in chronic kidney failure increases the need for thiamine, necessary for carbohydrate metabolism;
- - stimulation of restoration processes in organs and tissues by selecting the necessary nutrients, especially amino acids, vitamins, microelements, essential fatty acids. Thus, in case of liver diseases, the diet is enriched with lipotropic substances that normalize fat metabolism in the liver and improve its function (proteins rich in methionine, vitamins B 6, B 12, choline, etc., lecithin);
- - compensation of food vegetables lost by the patient’s body. For example, in case of anemia, in particular after blood loss, the diet should increase the content of hematopoietic microelements (iron, copper, etc.), a number of vitamins and complete proteins of animal origin. In case of burn disease, kidney disease with nephrotic syndrome, it is necessary to compensate for significant protein losses;
- - targeted change in diet for the purpose of a kind of training of biochemical and physiological processes in the body. An example is the recommendation of frequent meals of reduced energy value for obesity. In case of chronic cholecystitis, frequent, divided meals (5-6 times a day) help improve bile excretion;
3) Taking into account the local and general effects of food on the body. With local action, food affects the senses (vision, smell, taste) and directly on the gastrointestinal tract. The attractive appearance of dietary dishes, improving their taste and aroma with the help of acceptable seasonings and spices (vanillin, cinnamon, herbs, citric acid, etc.) takes on special importance in strict diets with a limited range of foods, table salt, and a predominance of boiled dishes.
Significant changes in the secretory and motor functions of the digestive organs are possible with changes in the mechanical, chemical and temperature influences of food.
- Mechanical action of food is determined by its volume, consistency, degree of grinding, nature of heat treatment (cooking, stewing, frying, etc.), qualitative composition (presence of fiber, connective tissue, etc.).
- Chemical action of food caused by substances that are included in the composition of products or are formed during their culinary processing and during the digestion process. Chemical food irritants are extractives, essential oils, organic acids, mineral salts, etc. Some products and dishes have both a strong mechanical and chemical effect (fried meat, smoked and dried products) or a weak one (steamed or boiled dishes from chopped meat or chopped vegetables).
- Temperature (thermal) effect of food occurs when it comes into contact with the mucous membranes of the oral cavity, esophagus and stomach. Foods with a temperature close to human body temperature have minimal impact.
- General effect of food is determined by changes in blood composition during the digestion of food and absorption of nutrients, which leads to changes in the functional state of the nervous and endocrine systems, and then all organs and systems of the body. The nature and intensity of these effects depend on the composition of the food and its culinary processing. Thus, with the same amount of carbohydrates taken, the rate of their digestion and absorption, as well as the effect on the body, will be determined by the chemical properties (starch, sucrose, lactose, fructose) and the type of food processing. The most important and long-lasting general effect of food is to influence metabolism in all cells, tissues and organs, which leads to changes in their functional and morphological state. The general effect of food affects the immunobiological reactivity of the body, in particular the phenomenon of allergies in a number of diseases. For example, limiting easily digestible carbohydrates reduces allergy symptoms. Diets with an increased protein content and a reduced amount of carbohydrates have a beneficial effect on the immunobiological properties of the body in some forms of rheumatism;
4) Use of nutritional methods sparing, training, unloading and contrast days. Sparing used for irritation or functional failure of an organ or system. Depending on the severity of the disease, it means varying degrees of restriction in the diet of chemical, mechanical or temperature stimuli. These types of sparing may not be the same. For example, in case of chronic gastritis with secretory insufficiency, a mechanically and thermally gentle diet with the inclusion of some chemical stimulants of gastric secretion may be indicated.
In therapeutic nutrition in general, and especially with gentle diets, not only the severity of the disease, but also the duration of the diet are taken into account. It is necessary to avoid hasty expansion of strict diets and their excessive prolongation, which can have a negative effect and even cause complications. Thus, with a long-term exclusion of sodium chloride (table salt) from the diet, a painful condition may arise from a lack of sodium and chlorine in the body; a long-term gentle diet for diarrhea can lead to constipation. Therefore, sparing is combined with training: a gradual expansion of strict diets through new, less and less sparing dishes and products. Such “exercises” of the digestive system and metabolism in relation to increased food loads are carried out under the control of the patient’s condition. For example, during an exacerbation of a peptic ulcer, a chemically and mechanically gentle diet No. 1 is prescribed. If there is a clinical effect of diet therapy, the patient is transferred to “unprocessed” diet No. 1 (without mechanical sparing). If some deterioration occurs, the patient is temporarily prescribed the same diet. This “zigzag” system increases the adaptive capabilities of the digestive organs and the whole organism. Against the background of basic diets, “contrast days” that differ from them are sometimes used, for example, with the inclusion of previously excluded nutrients in the diet (fiber, sodium chloride, etc.). In addition to such “load days”, oppositely directed “unloading” days are used. Stress days not only contribute to jerky stimulation of function, but also serve as a test for functional endurance. If they work well, they can be made more frequent, taking into account the psychological effect: strengthening the patient’s confidence in improving his condition. The purpose of fasting days is to briefly facilitate the functions of organs and systems, to promote the release of metabolic products from the body: fasting sugar, fruit, vegetable, dairy and other diets for diseases of the kidneys, liver, cardiovascular system, etc. Fasting diets are important - Partial fasting regimes in the treatment of obesity. Complete fasting is used for short periods of time in some acute conditions: acute inflammatory processes in the abdominal organs, intoxication, cardiac asthma. Prolonged complete fasting is rarely used as a treatment method;
5) Accounting for chemical composition and culinary processing food, local and individual dietary habits. Some diets take into account mainly the content of nutrients, and not culinary processing (increasing or decreasing proteins, fats, carbohydrates, sodium chloride, etc.). In other diets, the first shady importance is culinary processing, which gives food new qualities, including some changes in the chemical composition (for example, the removal of extractives after cooking meat). But most diets combine these options. It is necessary to emphasize the importance of the physiological usefulness of long-term diets, the therapeutic effect of which should be based on the correct selection of products and their culinary processing. Diets with significant changes compared to the physiological norms of nutrients should be used, if possible, for a short time in acute diseases or exacerbation of chronic ones, mainly in hospitals. In some diseases, the absorption or loss of a number of nutrients is impaired. Cooking sometimes leads to a decrease in the nutritional value of products. In these cases, it is necessary to provide for the enrichment of diets with sources of certain nutrients (most often proteins, vitamins, mineral salts) to the level of physiological norms. When choosing products for this purpose, all indicators of their nutritional value are taken into account, and not just the amount of individual nutrients. Thus, the iron content in cereals, legumes, and eggs is the same as in many meat products, but only from the latter is iron absorbed well.
When prescribing a diet, one must take into account climatic conditions, local and national dietary traditions, personal harmless habits or intolerance to certain types of food, the state of the masticatory apparatus, the characteristics of work and life, and the financial possibilities for using certain products.
Medical nutrition is impossible without the active participation of the patient in fulfilling dietary requirements, without his conviction in the importance of the diet and without reasonable submission to it. In this regard, constant explanatory work is necessary about the role of nutrition in the complex of therapeutic measures, as well as recommendations on the composition of diets, methods of culinary processing (conversations, reminders, etc.). When taking into account the wishes of the patient, it should be remembered that his tastes and desires at the moment cannot be leading in the construction of therapeutic nutrition. When prescribing a diet, scientifically based medical indications are taken into account.
Due to the presence of a large number of diseases and the diversity in their course, many diets have been created. The Ministry of Health has approved a group number system of diets, mandatory for all medical and preventive and sanatorium institutions, sanatoriums and dietary canteens. A unified diet system ensures continuity of therapeutic nutrition, which is necessary for complete recovery or prevention of exacerbation of the disease. The presence of approved diets does not preclude their changes based on new scientific data. The main center directing the development of medical nutrition issues in our country is the Institute of Nutrition and its medical nutrition department.
The course of dietary nutrition depends on the individual person and the problems in his body. Also, you need to take into account that different plants grow in each climate zone, and external factors also differ.
The basis of proper dietary nutrition is three meals a day. Light breakfast, then a hearty lunch and dinner. But according to modern nutritionists, five meals a day is more appropriate.
During breakfast or lunch, it is better to eat more protein foods and have dairy products or fruits for dinner. Start each meal with a salad or vegetables, so you quickly activate the production of gastric juice. It is important to strictly observe the timing of meals.
To make it easier for the digestive system to absorb all food, you need to chew it well. Eat in a relaxed atmosphere, without TV or long conversations.
Drink plenty of fluids. Per kilogram of weight - 300 ml of water.
Gradually switch to higher quality products, they will help the body and remove extra pounds. Beef replaces pork. Fish and chicken have even greater dietary value.
Coarse flour is better than premium flour. Vegetable fats are better absorbed and more beneficial than animal fats.
Eliminate trans fats from your diet - they are obtained by chemically processing vegetable oil. Contained in mayonnaise, fast food, margarine.
Do not forget to consult a doctor before starting a diet. The doctor will help you create the right regimen and diet just for you.
Exercise. Energy expenditure must necessarily be higher than calories consumed. This is the only way to reduce your weight. Instead of an elevator there are steps, instead of a tram there is a walk in the fresh air.
Your willpower should be greater than the desire to eat before bed or eat an extra spoon. But you shouldn’t bring yourself to a state of great hunger. The more hungry you are, the more food you will consume, and accordingly you will throw off your entire diet.
Have patience to wait for results. Each diet does not give visible results immediately, you need to wait a little, and you will notice everything yourself.
Not all products are dietary; there are also more neutral and non-dietary products.
It is necessary to take into account the calorie content and chemical composition of main products and dishes in order to create a therapeutic diet.
Nutritionists recognize the medicinal properties of honey, koumiss, kefir, beets, carrots, vegetable oils, vegetable and fruit juices, etc. However, in order to correctly use specific products in therapeutic diets, it is necessary to know the features of their chemical composition and effects on the body.
For example, vegetable oils have a pronounced choleretic effect, preventing the development of cholecystitis. Polyunsaturated acids stimulate defense mechanisms, increase the body's resistance to infectious diseases, and along with vitamin C, they help prevent the progression of atherosclerosis.
Heat treatment weakens these diverse beneficial properties, so it is necessary to use vegetable oils more often not for frying, but for dressing salads, vinaigrettes, first and second courses.
The caloric content and chemical composition of the diet are of paramount importance for many ailments, but especially for obesity and diabetes mellitus, which often occurs in combination with many diseases. Properly selected products can play the role of a remedy.
It is necessary to take into account concomitant diseases when preparing a diet. In most patients, especially those over 40 years of age (see
See also: the need for nutrients at different periods of life), quite often there is not one disease, but several. Medical nutrition in some cases can be the main and only therapeutic factor, in others it can be a general background that enhances the effect of other factors, favoring drug treatment.
Therapeutic nutrition most effectively promotes recovery if it is used in combination with such therapeutic factors as medicinal plants, mineral waters, physical therapy, massage, etc.
4. Individual approach
It is necessary to individualize therapeutic nutrition: treat not the disease, but the patient. An experienced nutritionist will take into account the form and stage of the disease, metabolic characteristics, body weight, concomitant diseases, as well as, and last but not least, the habits and tastes of the patient, if they are reasonable and do not harm health.
When talking about the individualization of therapeutic nutrition, it is necessary to take into account intolerance and food allergies to certain foods. There is no need to include in the diet even dishes that are very healthy in chemical composition if the patient does not tolerate them well due to various circumstances.
6. Proper cooking
It is necessary to use the most appropriate culinary processing of products. Cooking is the key to health.
The nutritionist must know himself and be able to explain to the patient that, for example, during an exacerbation of a peptic ulcer of the stomach and duodenum, accompanied by an increase in the secretion of gastric juice, rich meat broths are excluded from the diet: they contain too many extractive substances that serve as chemical irritants to the gastric mucosa.
Patients are prescribed a diet that is as gentle as possible on the stomach: foods are advised to either be boiled or steamed, soft-boiled eggs or in the form of a steam omelet, semolina, rice or oatmeal porridge are recommended.
It would seem nothing special. But very often the patient’s well-being noticeably improves, heartburn and pain in the epigastric region disappear due to the only adjustment in diet - the exclusion of broths and fried foods.
One of the main questions is what to eat? If we don't think about what we eat, we can cause many problems with our overall well-being. With proper nutrition, our life becomes better, because “we are what we eat.” Dietary nutrition brings harmony and joy, because losing excess weight and moving to a more comfortable life makes everyone happy.
Principles of dietary nutrition
The course of dietary nutrition depends on the individual person and the problems in his body. Also, you need to take into account that different plants grow in each climate zone, and external factors also differ.
The basis of proper dietary nutrition is three meals a day. Light breakfast, then a hearty lunch and dinner. But according to modern nutritionists, five meals a day is more appropriate.
During breakfast or lunch, it is better to eat more protein foods and have dairy products or fruits for dinner. Start each meal with a salad or vegetables, so you quickly activate the production of gastric juice. It is important to strictly observe the timing of meals.
To make it easier for the digestive system to absorb all food, you need to chew it well. Eat in a relaxed atmosphere, without TV or long conversations.
Drink plenty of fluids. Per kilogram of weight - 300 ml of water.
Gradually switch to higher quality products, they will help the body and remove extra pounds. Beef replaces pork. Fish and chicken have even greater dietary value. Coarse flour is better than premium flour. Vegetable fats are better absorbed and more beneficial than animal fats. Eliminate trans fats from your diet - they are obtained by chemically processing vegetable oil. Contained in mayonnaise, fast food, margarine.
Do not forget to consult a doctor before starting a diet. The doctor will help you create the right regimen and diet just for you.
Exercise. Energy expenditure must necessarily be higher than calories consumed. This is the only way to reduce your weight. Instead of an elevator there are steps, instead of a tram there is a walk in the fresh air.
Your willpower should be greater than the desire to eat before bed or eat an extra spoon. But you shouldn’t bring yourself to a state of great hunger. The more hungry you are, the more food you will consume, and accordingly you will throw off your entire diet.
Have patience to wait for results. Each diet does not give visible results immediately, you need to wait a little, and you will notice everything yourself.
List of dietary foods
Not all products are dietary; there are also more neutral and non-dietary products.
- Apples. They contain 10% of the required fiber intake. Per 100 g, they have only 45 calories. Apples are high in antioxidants, fiber, and vitamin C.
- Apple vinegar. It has very few calories and is well suited for dressing dishes and salads.
- Asparagus. If you steam asparagus, it will contain a minimum of calories. Asparagus contains vitamins C, K, E, and many minerals. Asparagus substances weaken the effect of cholesterol on the body.
- Banana. It contains a lot of calories, but a banana can be an excellent snack when you feel a little hungry. Unripe bananas have fewer calories than overripe ones.
- Berries. They prevent aging, contain many antioxidants, and at the same time they are low in calories.
- Broccoli. Contains 34 calories per 100 g. In raw form and after steaming, it reduces the risk of cancer. Before use, cut and leave for 10 minutes, then all the beneficial substances will be released.
- Chicken. Choose natural, home-cooked chicken, which is richer in healthy proteins and contains less fat than processed chicken.
- Chocolate. In small quantities it replaces the body's need for sweets. Dark chocolate contains antioxidants and enzymes that help fight fatigue.
- Eggs. One of the main sources of protein. They are easy to prepare and inexpensive. Which gives eggs a big advantage among many products.
- Fish. The main thing is not to fry fish in oil; other recipes for its preparation will not harm the beneficial substances. Fish has a lot of protein and is easier to digest and process than meat.
- Ginger. It improves the taste of dishes, in addition, it cleanses the blood and increases metabolism.
- Lemon. Stimulates the functioning of the liver and gall bladder. Has antifungal and antibacterial effects.
- Mushrooms. They have almost no fat and a lot of protein.
- Nuts. An excellent source of fats and nutrients. You can eat up to 30 g of nuts every day.
- Olive oil. Fats are the most suitable for weight loss. Monounsaturated fats regulate cholesterol levels, thereby improving health.
- Prunes. You will not find another product with such antioxidant content. Cleanses the digestive tract, protects against colon cancer.
- Sea salt. Although consuming salt is harmful to health, the body needs it in small quantities - no more than one teaspoon per day.
- Salad. Green salad leaves stimulate the digestive system and contain almost no calories.
- Tea. High in antioxidants and free of sugar and dairy, it can replace water throughout the day.
- Low-fat yogurt – yogurts made from live fermented milk cultures improve digestion and are a source of calcium and vitamin B.
- Water. Promotes the movement of nutrients throughout the body. Helps quickly remove unnecessary toxins.
- Tofu. A source of large amounts of plant proteins, replaces sugar. Especially useful for women, as they tend to regulate the secretion of estrogen.
Dietary nutrition brings health benefits and eliminates excess weight only if you adhere to all the rules. The habit of eating right will develop quickly if you train yourself, especially since the body will feel changes for the better and will willingly accept the changes.