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From lard to seeds: 5 superfoods of Russian cuisine, the benefits of which you did not know everything about
Let our daily menu have gone far from the feasts of Ruriks and even the culinary advice of Pokhlebkin, but globalization has not completely changed the contents of refrigerators and the festive menu of Russians.
We decided to look at the usual traditional Russian foods and snacks from a different angle. Of course, if you do not like something from this list, then you are unlikely to change your attitude, although who knows? But if you love – get a few more arguments in favor of your food addiction!
Everyone has heard that sauerkraut contains a lot of vitamin C, so it must be included in the winter diet. This is true, but not all.
It is well known that in the process of fermentation, the released lactic acid changes the composition of fresh cabbage, significantly improving it, moreover, this vitamin is preserved much better in an acidic environment. But few people are able to overpower 200 grams of sauerkraut (it is in this amount that the minimum prophylactic dose of vitamin C recommended for an adult is contained), and even more so repeat this feat every day, so you can hardly count on a traditional Russian winter snack as the only source “Acidic” vitamin.
By the way, the sugar added by many to sauerkraut completely neutralizes vitamin C, and in addition, the lion’s share of it goes into the brine – this is also worth remembering.
But the benefits of tartronic acid, also found in large quantities in sauerkraut, scientists have found out relatively recently.
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This chemical compound inhibits the processing of carbohydrates into fat – in fact, this is what those who lose weight all over the world dream about. To heighten the effect, nutritionists recommend adding an apple to sauerkraut – this will increase the concentration of the wonderful tartronic acid.
Contraindications: not recommended for those suffering from gastroenterological diseases, owners of a sensitive digestive system, with increased acidity of the stomach, with hypertension.
The prince of the New Year’s table and a typical representative of the hate-or-love-food family! Almost every Russian family has a favorite recipe for jellied meat or jelly and favorite additives to it: someone cooks only “from three meats”, someone loves more lard, someone wants to leave as little broth as possible … added gelatin is not used in the preparation of jellied meat, but specially selected parts of the carcasses are used. The most common options are pork shanks and beef shanks. Both contain large amounts of collagen-rich connective tissue. It turns into jellied meat in a form accessible for assimilation, which means that it has a beneficial effect on joints and bones, muscles and even skin.
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The path of animal collagen in the human body is curious – it affects our cells indirectly, and this mechanism has not yet been fully understood.
Once in the gastrointestinal tract, animal collagen breaks down into building blocks, amino acids, some of them overcome the intestinal barrier and go on their own “crusade”.
Once in muscle, joint and skin tissues, they activate fibroblasts – our own cells that produce collagen fibers. Aspic trainer!
Contraindications: due to the high content of extractive substances, jellied meat is recommended to be consumed in very moderation for those suffering from diseases of the excretory systems, pancreatitis, and kidney diseases. You should not combine jellied meat with bread – it is better to eat it with a lot of greens.
The mention of oatmeal evokes memories of Soviet childhood and red-cheeked toddlers, but this traditional Russian product appears in ancient Russian documents. The “controversial food” was undeservedly and forgotten for a long time, but now it is experiencing a real revival of popularity. It turned out that crushed stewed grain is an ideal healthy lifestyle food.
In ancient times, oatmeal was prepared not only from oats, as it is now, but also from barley and peas. The technology has not changed: the grain was first properly soaked, and then sprinkled in a thin layer and dried in an oven, after which it was pounded in a mortar and sifted through a sieve. Result: creamy flour with a subtle nutty flavor.
Due to the fact that the carbohydrates in the oatmeal are already substantially broken down by processing, it has a pronounced sweet taste without the need to add a sweetener; in addition, the flour processed in this way gains the ability to swell quickly without cooking, meeting with liquid.
Oatmeal protein does not form gluten (gluten), and the product also releases a large amount of the most valuable fat-like substance – lecithin. It is he who provides the myelinesisation of the nerve endings and membranes of the brain – this process can be compared with the insulation of electrical wires. The cells covered with myelin “armor” conduct impulses better and last longer, and also resist atherosclerosis.
Contraindications: oddly enough, they are not. Everybody’s good with the fiber, the only difference is in additives – do not use it with liquids, fruits and seasonings that your doctor does not recommend.
It’s hard to come up with a traditional product that has as many jokes as it does with lard. Stereotypes make him consider him a real diet bogey, while the situation is completely different – whole animal fat, when properly processed and used in moderation, becomes one of the most important foods for maintaining health and even … losing weight.
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The fact is that lard is salted or pickled, not smoked! – contains unsaturated fatty acids, which are an essential part of any healthy eating program. The rarest and most valuable among them is arachidonic, which improves the functioning of the brain and immunity, and also allows you to regulate the production of bile and the output of low-density cholesterol, which is dangerous for blood vessels.
Numerous studies have shown that unsaturated fatty acids help break down old fatty deposits by activating the PPAR-alpha protein. Therefore, when losing weight, you cannot block the use of fats, you just need to choose them correctly. In addition, such concentrated foods as lard are directly responsible for the feeling of satiety and warmth, therefore, they are especially in demand in the cold season. Of course, it is important to remain in moderation – a few slices of bacon will benefit, rather than making it a staple food. Nutritionists recommend combining lard with Modena or apple cider vinegar and fresh vegetables.
Contraindications: diseases of the liver and other excretory systems of the body. For other chronic diseases, it is better to discuss the use of the product with a doctor.
Seeds
We agree that it is difficult to imagine a more marginal picture than public husking of seeds. However, many of us are unable to deny ourselves the pleasure and substitute the “most Russian snack” for popcorn when watching TV series. It is curious that by doing this we unconsciously follow the tradition established by our grandmothers – sitting on the heap at the end of a hard working day, they ensured themselves powerful reproductive health. Why?
The answer is simple, if not obvious: sunflower seeds are high in folate, a natural source of folate, a form of vitamin B9.
It is folic acid that is the condition for the generation of new cells, therefore it is an essential component for those who are planning a pregnancy or are in its early stages. But, of course, this does not exhaust its benefits – with an insufficient intake of folate in adults of any sex, megaloblastic anemia can develop, from which the bone marrow especially suffers.
Of course, you don’t have to click and peel everything around to get the folate. Today, sunflower seeds are sold already peeled – they can be added to salads, baked goods, bowls. But if you do not have the strength to gnaw as you want – with a clear conscience, give yourself free rein.
Contraindications: allergic reactions, diseases of the gastrointestinal tract.