salads

 salads

It is neither strange nor strange to see a carnivorous animal eating green vegetables from time to time.

It is neither a luxury nor an illusion that the authorities have a special place on your table.

Bodies must be disinfected from feces. The blood must be washed of the oral acids that have remained in it and the urinary system must empty the toxins that have accumulated there.

 In all of these cases and needs, we find an effective way to achieve this by eating green plants, which animals instinctively realize, so they eat some leaves of green leaves that they meet on their way.

And if there are a large number of vegetables that the body cannot digest and represent unless they are cooked, then there are also other vegetables that can be eaten raw, and that is what we call the "salad".

Potency is therefore a natural response to an automatic need felt by the body for what is purified of toxic waste, and for what provides it with vitamins and minerals that have not been destroyed by cooking and whose heat does not. is not far from it. Iron, potash, lime and vitamins (B1, B2, C) dissolve in water, dissolve and get in the cooking water, because vitamin (C) is so sensitive that it is destroyed by simple contact with air.

Thus, we see that the difficulty of retaining vitamins and minerals after cooking, makes us resort to the green plant Vitamin E complete, and its minerals without decrease.

 And if the “development” of cooking and the art of preparing food no longer envision “greens” in salads, then this is a fatal mistake that should not be made, because the real benefit of salad lies in the green leaves of the first Then the roots come to the second degree. The greener the plant, the more beneficial it is because it means that it contains more chlorophyll and carotene, which turns into vitamin A and n, while vitamin C is found in all layers of the plant. plant. With the abundance of potash in the green plant, we see it low in lime, and therefore children should not limit their nutrition to this plant alone under the pretext that it is rich in vitamins, and the elderly need it for help them to excrete waste products from their bodies, especially excess sodium, as this mineral is harmful to blood vessels and the heart, and prevents the formation of acidosis of lime.

The green plant that makes up the salad has ripened under the rays of the sun, which means that it contains a large amount of sugar and vitamin (C) in addition to chlorophyll, and we must - when preparing salads - mean that the plants used in them are cool and cool because time is spent on it while it is in an uncooled place, it loses a lot of its effective properties, the temperature between 6-8 degrees is sufficient to preserve the content of the plant in vitamins and minerals, while it loses it if the temperature rises beyond that.

 All you need in preparing your salad is to wash it well, get rid of substances stuck to it, whether these are agricultural medicines usually sprayed on the plant, or the leftover mineral fertilizers used in their culture, or sprouts that are usually found in the soil.

If oil and vinegar, lemon juice or sour grapefruit are added to the green plant, and a piece of bread pulp is added to it and the garlic is crushed, the salad will have delicious food and high nutritional value, but adding salt is not necessary due to the presence of potash in the vegetables themselves.

That most patients can eat an immature salad, except those who have had diarrhea, dysentery and children, so these people should eat cooked salads.

In short, a well-prepared and well-thought-out salad is a valuable nutritional asset that should not be overlooked, but rather it should always mean that it has its place in your meals.