Citrus fruits: grapefruit, lemons, oranges and limes contain high levels of vitamin C and antioxidants that help support liver function
Green leafy vegetables: spinach, kale, Swiss chard and parsley are vegetables that are high in chlorophyll, which can help remove toxins from the liver.
Cruciferous vegetables: broccoli, cauliflower, cabbage and Brussels sprouts are vegetables that are rich in an antioxidant that plays an important role in the liver’s detoxification processes.
Turmeric: This Indian spice has powerful anti-inflammatory properties, which can help promote healthy liver function and reduce inflammation.
Garlic: This is because garlic’s natural compounds can support the liver’s detoxification processes and help maintain healthy cholesterol levels. It is one of the best natural herbs for strengthening the vascular wall.
A child growing under the heart needs a lot of nutrients and filters them out of the blood.
As a result, the amount of minerals in a woman’s body decreases during pregnancy. Some minerals are needed in particularly high amounts, which can cause a deficiency in the mother.
For pregnant women, adequate protein and vitamin intake is important. However, attention should be paid to the mineral content of the diet. Food should contain plenty of manganese, zinc, iron, magnesium, phosphorus and calcium.
Eating healthily during pregnancy is important.
Prolonged deficiencies can lead to serious problems, which we don’t think anyone wants. Zinc and manganese deficiencies can lead to poor digestion and aggravation of related diseases or allergies. Calcium deficiency can lead to weak bones, especially if you don’t get enough magnesium. Iron deficiency can cause anaemia Phosphorus deficiency also has a negative effect on bone structure, accelerating the process of osteoporosis.
Foods particularly rich in calcium: broccoli, peanuts, almonds, sesame seeds.
The best sources of magnesium, phosphorus, iron, zinc and manganese are cereals, nuts, oilseeds and pulses.
Among these, millet, sesame seeds, sunflower seeds, linseeds and most pulses contain a lot of iron.
But that is not the end of the story for sesame seeds during pregnancy, as they are one of the foods that are particularly rich in calcium. In addition to sesame seeds, peanuts and broccoli are also very good, as are dairy products. The best sources of magnesium, phosphorus, iron, zinc and manganese are cereals, nuts, oilseeds and pulses.
So if you eat them, you will not develop magnesium or calcium deficiencies, and you will prevent deficiencies of trace elements.
Sodium is essential for cell function. Unfortunately, table salt often causes higher amounts to enter the body. It is worth paying attention to this and, if necessary, reducing the amount taken in.
Phosphorus, together with calcium, plays a very important role in the structure of certain tissues. It is found in dairy products, cereals and legumes.
Copper is used in red blood cell formation. It is necessary for the formation of skeleton when it is absorbed through breast milk. It is found in both cereal seeds and nuts.
Sprouts are generally one of the healthiest foods.
Getting them can often be a problem, but we can try our hand at producing them.
Germination step-by-step
Soaking: rinse the chemical-free seeds first, then soak them. Soak oilseeds for 1 day, grains for 12 hours, and tiny seeds for 4-8 hours to allow them to sprout.
Sprouting: you can buy cheap plastic or clay sprouting pots at health food shops, but you can also sprout in a simple plate. Spread the seeds thinly on different levels of the special dish, and put water in the bottom bowl. Put the whole thing in a warm spot (20-22 C) in the kitchen and leave the rest to nature. If you are spreading the seeds on a plain bowl, cover it with a padded linen cloth and keep it moist at all times. After the third day of germination, you won’t even need the canvas.
Regular rinsing: it’s a good idea to rinse the sprouted seeds a little under running water in the morning and evening, and to replace the water in the bottom bowl. This will help to avoid possible mould growth. After 3-4 days you can eat the sprouts.
The tastiest little things
Wheat germ: The best remedy for high blood pressure, it cleanses the liver, eliminates inflammation in the body, kills bacteria and stimulates digestion. It is delicious with both long and short sprouts and mixes well in salads with other greens.
Alfalfa sprouts: excellent for regulating the body’s cholesterol levels and preventing the deposition of blood fat in the blood vessel walls. Reduces joint inflammation and rheumatic pain. It is a must for women because of its B12 content, which can reduce anaemia.
Radish: One of the best natural antibiotics during the winter sick season, it is used to relieve nasal congestion and colds. A great detoxifier, it can even remove small kidney and gallstones from the body. The taste is slightly pungent, so it is best eaten mixed with other sprouts.
Bejgli is a familiar and very popular Christmas dish, prepared and eaten in many households.
But did you know that bejgli can be made in a healthy way?
Let’s look at a recipe for healthy bejgli.
Ingredients for this delicious bejgli recipe:
Pasta:
50 dkg wholemeal spelt flour
25 dkg coconut oil
2 dkg yeast
2 home-made eggs
1 glass of natural yoghurt
3 tablespoons honey (xylitol, erythritol)
1 egg for the spread
Filler:
30 dkg poppy seeds
30 dkg walnuts
20 dkg xylitol (erythritol)
1-1 dl almond milk
lemon zest
raisins
How to make wholemeal bejgli:
First, prepare the dough. First of all, we mix an egg and the yeast in the room-temperature yoghurt. Mix the coconut fat (or butter) in the flour, add the honey (or other natural sweetener), the yeast mixture and knead. Divide into four parts, cover and set aside to rise.
While the dough is rising, we prepare the fillings. Mix the poppy seeds or nuts with the natural sweetener and grate in the lemon zest. Remove the raisins from the pre-soaked hot water and add. Finally, pour in the hot milk to obtain a spreadable, creamy consistency. Be careful with the milk, don’t add too much or the filling will be runny.
Then stretch the dough on a floured board into a rectangle about ½ cm thick.
Divide both fillings in half and smooth over the rectangles, leaving a 2 cm border. Fold back the shorter sides of the rectangle 2 cm wide and roll up along the longer side. Place the pastry on a baking tray lined with baking paper, brush the top with egg yolk and leave to rest for half an hour.
Then brush with the egg white, leave to rest for half an hour, prick the top with a fork and bake in a preheated oven at 180°C for about 40 minutes until golden brown.
A number of alternative ingredients can be used to reduce the calorie, carbohydrate and sugar content of the dietary bejgli