Pea pancakes with sour cream

Delicious pea cutlets and pancakes with cottage cheese in German.

Pea pancakes with malt.

Simple dishes for inexperienced housewives.

You can make a lot of things from peas, and not just the popular soup.

First, pea puree. It can be cooked not only in a saucepan in the usual way, but also, as is now fashionable, in a slow cooker. Or you can prepare delicious pea puree using the simplest old method in a water bath.

Pea puree is not only a side dish or porridge, but also an excellent filling for pies or pancakes.

You can easily make pea pancakes or cutlets from pea puree.

By the way, cutlets and pancakes made from pea puree are tastier because they contain less flour or other thickener and have a more pea-like taste.

Pea pancakes or cutlets with cottage cheese are very tasty with a crispy crust. This is similar to a recipe. Peas, like potatoes, go well with cottage cheese or sour cream.

Pea dishes are rich in vegetable protein and calories, this should be remembered.

German pea cutlets with cottage cheese

Ingredients:

1. Pea puree with butter (in a water bath) – 200g – 412kcal

2. Egg – 1 piece – 78 kcal

3.Cottage cheese 5% fat – 80g – 86kcal

4.Flour – 1 heaped tablespoon (medium) – 17g – 57kcal

5. Salt - a pinch

6.Frying oil – 25g (was 50g, the remainder is 25g) – 225kcal

7.Flour for breading – 10g – 33kcal

8.Nutmeg – pinch
(not necessary)

Dough weight: 357g

Weight of finished cutlets: 350g

Calorie content of all cutlets: 891 kcal

Calorie content of 100g pea cutlets: 255kcal

Preparation:

1.Combine cottage cheese with flour (1 tbsp) and egg, mix thoroughly, add pea puree, mix. The dough is thick like minced meat.

2. Take the dough with wet hands and bread the cutlets in flour. Fry in vegetable oil on both sides. On the first side, fry covered over low heat for about 10 minutes until the cutlets are set, turn over, turn up the gas and quickly fry until golden brown on the other side.

3. Serve with sour cream, garlic, mushroom sauce, etc.

P.S.1 You can form into thin flat cakes, roll in flour, and fry. And then they will look like pancakes or flatbreads.

P.S.2 You can make cutlets using the same recipe using regular pea puree. But in this case, if you do not add flour, the dough will be more liquid, and the cutlets will turn out very thin, like the ones in the photo.

You can use dry cottage cheese, the dough will be thicker.

Pea pancakes with sour cream

Ingredients:

1. Pea puree (in a water bath) with butter – 200g – 412kcal

2.Flour – 1 tablespoon with a small top – 12g – 40kcal

3. Sour cream 20% fat – 1 heaped tablespoon – 37g – 74kcal

4. Egg – 1 pc – 78 kcal

5.Vegetable oil for frying 25g – 225kcal

5. Flour for breading – 10g – 33kcal

6. Salt - a pinch

Weight of finished pancakes: 310g

Calorie content of all pancakes: 862 kcal

Calorie content of 100g pancakes: 278kcal

Preparation:

1. Knead the dough from all ingredients.

2. Bake in a frying pan with vegetable oil on both sides.

Pea pancakes with cottage cheese and soda

The presence of soda causes the pancakes to greatly increase in size.

Ingredients:

1. Pea puree (in a water bath) – 180g – 370kcal

2.Cottage cheese 5% fat – 100g – 107kcal

3.Flour in the dough – 0.5 tablespoon – 7g – 23kcal

4. Egg – 1 piece – 78 kcal

5.Soda – ⅓ teaspoon

6. Breading flour – 10g – 33kcal

7.Salt – a pinch

8. Oil for frying – 1 tablespoon – 10g – 90kcal

Weight of finished pancakes: 348g

Calorie content of all pancakes: 701 kcal

Calorie content of 100g pea pancakes: 201kcal

Preparation:

1.Knead the dough from all ingredients.

2.Bake on both sides in a frying pan with vegetable oil.

Pea pancakes with malt

Malt gives the pancakes an original taste and a reddish tint.

Ingredients:

1. Pea puree with carrots ( cooked in the usual way) – 250g – 246kcal

2. Egg – 1 piece – 78 kcal

3. Sour cream 20% – 1 heaped tablespoon – 30g – 62kcal

4.Flour – 1.5 tablespoon – 38g – 126kcal

5.Rye malt – 0.5 teaspoon – 1g – 3kcal

6.Salt - a pinch

7. Vegetable oil – 26g (remaining in the pan 24g) – 234kcal

9 pieces of pancakes

Dough weight: 369g

Weight of finished pancakes: 336g

Calorie content of all pancakes: 752 kcal

Calorie content of 100g pancakes: 224kcal

1 pancake: 84kcal

Preparation:

1. Knead the dough from all ingredients.

2.Bake like regular pancakes in vegetable oil.

© 2015, . All rights reserved.

Russian cuisine is what your grandmother devoted her entire life to in one way or another.
I want to tell you why I love Russian long-suffering cuisine so much. Because in a modern country, battered by history, sifted through the harsh filter of eternal scarcity, the best and most amazingly laconic dishes in the world have matured.
Russian cuisine, in the form in which it lives now, is filled with common sense: sensible, thrifty, seasonal. Capable of pleasing the most demanding person. Capable of feeding this person and feeding him deliciously, with love and attention to detail.

I will not be mistaken if I say that cottage cheese in its pure form and its use in baking and more is the hallmark of Russian cuisine.
Cottage cheese filling for stuffed pancakes, the already mentioned dumplings with cottage cheese, yeast cheesecake and Royal cheesecake, sochni cottage cheese, country cookies and cottage cheese donuts, quick dough for cottage cheese pies, cottage cheese casserole and cottage cheese muffins - I can list them for a long time.
In all cultures, dairy products are processed further and longer, allowing them to mature into delicious and varied cheeses. Milk needs a lot of time and care to be reborn and mature into something amazing.
In Russia there has never been such an abundance of products to go beyond cottage cheese in the preparation of cheeses. There was no time for the cheeses to ripen; the cheeses are already coming from surplus. And here the harvest is not yet every year, then there is some kind of war, then collective farms, then perestroika, winter - snow up to the roof, and it’s time to let the cow calve.
And there are seven children in the hut, what to feed them? So he gave out some fresh bread and splashed some fresh milk straight from the milk pan - it was delicious!

Russian cottage cheese is also cheese, only very, very young, literally caught on its birthday. And we have learned to bring its taste to perfection.
But so that you understand where cottage cheese and its derivatives come from, I will tell you literally with my fingers.
Fresh milk comes out from under the cow - “fresh” milk. Its temperature is about 30 degrees, which is why it’s “steamy”.
The fat content of this milk depends on the conditions in which the cow lived, how she was cared for, and how tasty the food was by cow standards.
On average, milk has 4-5 percent fat content. If fresh milk is allowed to cool and settle, then the fat, which is lighter than water, will rise to the very top.
Accordingly, the fat content of the milk remaining at the bottom is significantly reduced. And what’s on top is carefully removed; in the home version, they are simply carefully scooped out into a separate bowl. This is called “skimming the cream” - the very top, the most valuable. Freshly skimmed cream is liquid at first. But then they thicken, some more, others less, depending on the fat content. 10% cream can be poured into coffee, and 80% country cream, try spreading it with a knife.
If the cream is left for a couple of days at room temperature, it will ferment and turn into sour cream. The difference between cream and sour cream is the same as between milk and kefir.
Their thick heavy cream or sour cream “churns” butter. To do this, simply mix them quickly and vigorously with something for a while. From this beating, the fat finally flakes off, releasing the remaining whey. Whey is water from milk. This is when everything that they could have been separated from the milk, leaving a waste almost transparent liquid.
If full-fat milk that has not been strained from the cream is naturally fermented a little - let it stand for a couple of days at room temperature, then it will thicken and turn into pure yogurt. Actually, the name speaks for itself here.
And if you add kefir grains to milk of any fat content and let it stand and ripen for some time, it will also thicken and turn into kefir.
Everything is so simple that, understanding the process, you just need to find the nearest source of fresh milk - and you will be provided with sour cream and cottage cheese anywhere in the world.
And if you have sour cream and cottage cheese, preparing perfect cheesecakes according to your Russian grandmother’s recipe is a piece of cake.
To be honest, not a single cheesecake recipe in the world will be perfect. They will all be more than conditional. Because for a specific cheesecake recipe to “work,” many conditions must coincide. The location of the heavenly bodies at the moment of frying does not play a role. First of all, cottage cheese plays a role. And lastly, it’s him.
And fresh cottage cheese is a completely unpredictable thing.
The most important thing in cottage cheese is the moment of “protein folding”. A little later I will tell you the most important thing about fish, using the example of a chicken egg, and then there will be no secrets left for you in cooking. I promise.
The same thing happens during the process of cooking cottage cheese. This is the main moment when the curd (cheese) mass is separated by whey when heated. A very important point. I undercooked it a little - and now it’s a viscous, completely homogeneous curd mass after stirring. but I overcooked it a little - and now it’s a bunch of rubber lumps. Seizing the moment is very difficult. But not Newton's binomial either. The main thing is to note the volume and time. One time you overcook it, another time you undercook it, so you get “your” cottage cheese.
The taste and quality of the product after processing depends on the fat content and quality of the original product - milk. Tasteless milk cannot produce tasty cottage cheese, no matter how hard you try.
The most delicious cottage cheese is obtained by heating curdled milk, which was born from full-fat and whole milk, straight from the cow. And if you put a pot of this curdled milk in a well-heated and slowly cooling Russian stove, you will get the most delicious-tasting snow-white lamellar Russian cottage cheese. The most delicious of cheeses.
The same yogurt, in the absence of a Russian stove, can be placed in a regular oven at a low temperature (not higher than 100 degrees). And if you do this in a thick ceramic or cast iron pot with a lid, you will probably get as close to the original as possible. However, a regular saucepan and stove or even a slow cooker will do. It is important to heat the curdled milk slowly, gradually, without increasing the temperature in any case. This is the only way the cottage cheese will peel off completely before it boils. And this moment of boiling must be caught very carefully. As soon as the boiling point begins to approach the center of the separated cheese mass, heating must be stopped. Then you should cool naturally, gradually, the entire contents of the pot. And only then place it either on a soft cotton cloth or on a sieve with very fine mesh. The cottage cheese should hang in a “suspended state” for a couple of hours so that all the excess liquid can be drained away. After which the delicious homemade cottage cheese is ready. And you can do whatever you want with it - eat it fresh with berries and whipped cream, bake various simple but delicious things from it. You've made your first cheese - you're already a kitchen goddess. Enjoy the moment!

If there is no fresh cow's milk nearby, then it is quite possible to mix milk and kefir in half from the supermarket.
And if you want to recreate fattier milk, as close as possible to fresh milk, then you can easily add cream or sour cream to store-bought milk to increase the fat content.
The kind of grains the cottage cheese will turn out to depend on at what stage of fermentation you started cooking it. This is also very simple - see for yourself.
So you left the milk or milk-kefir mixture, or milk with added fat content at normal room temperature, covered it with a lid. You can safely forget about him for one day. And then check. You will see that under the lid the milk has thickened and stood up in one mass, like gelatin. That is, it has fermented. Now carefully check the ripening condition at the edges of the dish. When you stir (with a spoon) the mass, it easily separates into pieces and the whey comes off.


Next, check the condition of the curd mass exactly in the middle of the pot-bucket-pan. It should be in exactly the same condition as at the walls. If it’s not there yet, then cover it with a lid and wait. Checking periodically after 2-4 hours the status of the process. Usually two days is enough for ripening. Unless, of course, you are in hot Africa now trying to do this. With the “room temperature” there, the ripening process will go much faster.


It is very important to seize this moment and not let the curd mass become more acidic. Yes, over time the curd mass will separate from the whey. It will just turn sour very quickly and the cottage cheese will turn out sour and tasteless.
But even if you didn’t have time to catch the moment, and slightly fermented or overcooked the cottage cheese, don’t be sad for a second. Heat treatment will hide and even out all your flaws. And cheesecakes can be made from any more or less edible cottage cheese.


This sweet girl with the proud name Charisma turned six years old yesterday. By cat standards, she is now somewhere around my age. Yes, and our color is similar)))

Product combination

The question of combining products has been studied since ancient times.

Ibn Sina, for example, in the “Canon of Medical Science” examines in detail,

which types of food can be consumed at one time and which cannot.

Ignorance of these rules leads to the fact that very often it is possible

to see how at lunch people eat a plate of cottage cheese and bread first,

then pea soup with meat, potatoes and also bread, then porridge

with the basics, wash it all down with sweet compote or, even better, juice (or even

with cake!) and finally eat an orange or an apple (they say

healthy...).

A familiar picture, isn't it? But as a result of such a “lunch” neither

one of the listed products cannot be properly digested and

The calories received will barely cover the costs of digestion and

neutralization of toxins, the excretory system will groan from the flow

poisons formed when food spoils in the stomach and intestines.

An apple, for example, eaten on an empty stomach, leaves it already

after 15 - 20 minutes, the orange is even faster. What happens when

Does fruit end up in a full stomach, that is, after another meal? They

cannot move into the intestines and after the same 15-20 minutes they simply

begin to rot.

And the rest of the products in our example are not related to each other

better. Cottage cheese - peas, cottage cheese - meat, peas - meat, bread - meat, etc.

All these combinations are extremely unfortunate.

It has already been said about the selective action of the digestive

enzymes and that each type of food requires digestive

juices of their composition. Moreover, the conditions for digesting various foods

in the stomach are often opposite.

Proteins, for example, require an acidic environment (certain acidity

for each type of protein) for the normal functioning of pepsin - an enzyme,

breaking down proteins.

Hydrolysis of starches occurs only in an alkaline solution,

acids inhibit the activity of the corresponding enzymes. Therefore not

For the same reason, it is harmful to eat starches with acidic foods - with

vinegar, citrus fruits, tomato sauce, etc. If, say, you drink

bread with tomato or orange juice, then salivary enzymes are still in the mouth

will lose their activity.

True, intestinal digestion still remains. Under the influence

pancreatic juice breaks down all nutrients - both proteins and

carbohydrates, and fats. This, by the way, is the main argument of opponents

separate food. But the body is far from indifferent in what

combinations of these components come.

It’s one thing when a person eats porridge with water. She envelops

gastric mucosa, not very strong juice is secreted moderately, in

Salivary enzymes continue to operate in the deeper layers. Perfect

the semi-liquid mixture processed in the stomach quickly enters

intestines, where it is completely and almost without loss absorbed, not

overloading the digestive organs.

And a completely different picture if the same porridge is eaten with meat. Stomach

cannot produce juice that is equally good for porridge and meat. IN

As a result, both are retained in the stomach and leave it in

insufficiently processed form.

Of course, pancreatic enzymes to some extent

complete the splitting. But the normal operation of a well-coordinated mechanism is already

broken. Food masses entered the intestines unprepared.

The liver, pancreas, and thin gland will have to be strained

gut. And to top it off, the composition of the intestinal microflora will change, top in

which the putrid “freeloaders” will take.

The human digestive tract is oriented primarily towards

various fruits - fruits, cereals, juicy vegetables and herbs. And intestinal

microflora plays a very prominent role in it. It depends on its composition

will the incoming substances be converted into nutritional components or into

toxins, and how well digestion will proceed.

In fact, in the intestines there are representatives of a huge variety

various microorganisms. Some species predominate, others

oppressed. The ratio is determined mainly by the nature of the food and

the performance of the digestive system as a whole. With healthy food,

consumed in the right combinations and in reasonable quantities,

“friendly” microflora is established.

With unnatural combinations of products or with excessive

the amount of food eaten disrupts the gastric and then intestinal

digestion. Underdigested, long-lingering masses

become prey for putrefactive bacteria. A flood of toxins hits the liver,

kidneys, poisons the entire body and leads to numerous diseases.

The founder of the theory of separate nutrition G. Shelton, works

which nutritionists all over the world now use, wrote: “We don’t get

benefits from food that is not digested. Eating and spoiling at the same time

food in the digestive tract is a waste of food. But it's even worse

Spoiled food leads to the formation of poisons, which are very

harmful...A surprising number of food allergies are disappearing

completely when patients begin to eat food in the right combinations.

Such people suffer not from allergies, but from indigestion of food. Allergy -

is a term applied to protein poisoning. Abnormal

Digestion carries into the bloodstream not nutrients, but poisons.”

Below is a classification of food products with indications of

ideal, acceptable and harmful combinations. All products

are divided into 10 groups. But unlike the generally accepted classification

vegetables here are divided into compatible and less compatible, and not into

"non-starchy" and "moderately starchy". This is due to the fact that

vegetables traditionally classified as “moderately starchy”, in

in fact, they often contain very little starch, and even

compatibility with other products many of the "moderately starchy"

practically no different from “non-starchy” vegetables.

Such, for example, are carrots, which go well with almost

all products. Or beets, which contain even less starch than

green beans (beets contain a lot of sugar). Meanwhile, beets are usually

classified as “moderately starchy” vegetables.

Therefore, vegetables are classified not according to their starch content, but according to their

ability to combine with most other products.

So, 10 groups.

Group 1. Sweet fruits

Bananas, dates, persimmons, figs, all dried fruits, raisins, dried melon.

Fruits are fast-digesting foods. Several sweet fruits

stay in the stomach longer, more acidic ones - less. All fruits

Best eaten separately from other foods. Particularly harmful

eat them as desserts after meals. In this case they

cause fermentation (especially sweet fruits). The same applies to

fruit juices.

Both fruits and juices are best consumed as a separate meal or

half an hour to an hour before meals, but so that after the previous meal

at least 3 hours have passed.

Sweet fruits go perfectly together (raisins with

prunes) and with semi-acidic fruits (persimmon with apple).

Sweet fruits can also be combined with cream, sour cream,

greens, dairy products. Dried fruits in small quantities

it is acceptable to add to some porridges (for example, pilaf with raisins or

dried apricots, etc.)

The peculiarities of our digestion do not seem to prevent us from combining

any fruits and vegetables, but still eating them together

undesirable. People instinctively feel this, and few people come to this

head to eat persimmons with cucumbers or dates with cabbage. But there is also

exceptions. Acceptable, for example, are apple and carrot puree, vegetable

salads with cranberries or lemon juice, etc.

Group 2. Semi-acidic fruits

Sometimes they are called semi-sweet. These are mango, blueberry, blueberry,

strawberries, raspberries, as well as sweet-tasting ones: apples, pears, cherries,

plums, grapes, apricots, peaches, etc. This also includes watermelons.

Semi-acidic fruits go well with each other and sweet ones.

fruits (pear with figs), with sour fruits (apple with tangerine) and

with fermented milk products (grapes with kefir).

Compatible with cream, sour cream, herbs, as well as protein

foods containing a lot of fat - cheese, nuts, fatty

cottage cheese. Some berries can be consumed with warm milk.

Combinations with other protein foods (meat, eggs, fish,

mushrooms, legumes) are harmful, mainly due to the difference in speed

digestion. Compounds with starches are even less desirable.

Peaches, blueberries, blueberries, grapes, and melons are known for their

special "delicacy".

They are perfectly digestible when eaten on their own.

but are not compatible with any other product (except some

semi-sour fruits). It is best to eat them not before or after meals, but in

quality of food.

According to their properties, the group of semi-acidic fruits also includes

tomatoes - due to their high acid content. But, like all vegetables,

tomatoes don't go well with fruit and, unlike fruit,

relatively well compatible with proteins and vegetables.

Group 3. Sour fruits

Oranges, tangerines, grapefruits, pineapples, pomegranates, lemons,

currants, blackberries, cranberries; and also sour in taste: apples, pears,

plums, apricots, grapes, etc.

They go well with each other, with semi-acidic fruits, with

fermented milk products, cream, sour cream, full-fat cottage cheese.

Combinations with nuts, cheeses, and herbs are acceptable.

Incompatible with animal protein products, grain legumes,

starches and less compatible vegetables.

Group 4. Compatible vegetables

Cucumbers, raw cabbage (except cauliflower), radishes, sweet peppers,

green beans, radishes, onions, garlic, beets, turnips, rutabaga, carrots,

young pumpkin, young zucchini, lettuce and some others.

They go well with almost any food, helping to

its better absorption: with proteins (meat with cucumber, carrots with cottage cheese),

fats (cabbage with butter), with all vegetables, starches (bread with

beets), greens.

All vegetables are incompatible with milk.

Compounds with fruits are also undesirable, although they are possible

exceptions.

Group 5. Less compatible vegetables

Cauliflower, boiled white cabbage, green peas,

late pumpkin, late zucchini, eggplant.

Pairs well with starches (zucchini and bread) and all

vegetables, with fats (eggplant with sour cream), with herbs.

It is acceptable to combine with cheese.

Less desirable are combinations with animal proteins (cauliflower with

meat, green peas with egg).

Incompatible with fruits and milk.

Group 6. Starchy foods

Wheat, rye, oats and products made from them (bread, pasta, etc.);

cereals: buckwheat, rice, millet, etc.; potatoes, chestnuts, ripe

corn.

Ideally combined with herbs, fats and all vegetables.

It is also possible to combine different types of starches with each other,

In addition, different cereals and grains differ greatly in composition

proteins, and ideally it is better not to mix them.

When consuming starchy foods with fats, it is recommended

also eat some greens or vegetables.

Combinations of starches with proteins, especially animal proteins (bread with

meat, potatoes with fish), with milk and fermented milk products (porridge

with milk, kefir with bread), with sugars (bread with jam, porridge with

sugar), with any fruits and fruit juices.

Group 7. Protein products

Meat, fish, eggs; cottage cheese, cheese, feta cheese; milk, curdled milk, kefir

and etc.; dry beans, beans, lentils and peas; nuts, seeds; mushrooms.

Ideally combined with herbs and compatible vegetables. More

In addition, these products promote good digestion of proteins and

removal of many toxic compounds.

The exception here is milk, which is best drunk separately.

Moreover, warm (but not boiled!) milk is most easily digestible.

Milk can sometimes be combined with fruits, but the tolerance of such

connection varies from person to person.

It is acceptable to consume proteins with fats, and animal proteins

are better combined with animal fats, and vegetable proteins - with

animal fats and vegetable fats. But fats slow down digestion,

Therefore, it is advisable to add vegetables and fats to the combination of proteins and fats.

Proteins are incompatible with starchy foods, fruits and

sugars.

Exceptions: cottage cheese, cheese, fermented milk products, nuts, seeds,

which can sometimes be consumed with fruit.

Group 8. Greens

Lettuce, nettle, plantain, green onion, sorrel, sorrel, coriander,

parsley, acacia, rose petals, clover, dill, etc.

Greens go well with all foods except milk.

a bunch of greenery. Its use with starches and proteins is especially useful,

in this case, it promotes excellent digestion, neutralizes

toxins, replenishes the deficiency of subtle prana and vitamins, improves

peristalsis.

Group 9. Fats

Butter and ghee, cream, sour cream; vegetable oils;

lard and other animal fats. Sometimes fatty foods are also included in this group.

meat, fatty fish, nuts.

The general property of fats is that they inhibit the secretion

gastric juice, especially if consumed at the beginning of a meal. Together with

Thus, fats mitigate the negative effects of some unsuccessful foods

combinations. For example, low-fat cottage cheese with bread and sour cream will be digested

better than the same cottage cheese with bread, but without sour cream (although cottage cheese with

bread - a very unfortunate example).

Fats are ideally combined with herbs, vegetables (salad with

sour cream), with starchy foods (porridge with butter). Sometimes

it is permissible to combine fats with fruits, especially berries (strawberries with

sour cream).

It is undesirable to combine fats with sugars (cream with sugar,

confectionery). Here are the negative consequences of the inhibitory

The effects of fats are especially pronounced.

plant origin, although exceptions are possible. Vegetable

oil, for example, goes relatively well with fish, in which

It often goes better with other foods than cream.

Group 10. Sahara

White and yellow sugar, fructose, jam, syrups, honey, molasses.

When combined with proteins and starches, they cause fermentation,

contribute to spoilage of other products.

It is best to consume sweets separately (if at all).

use). For example, have tea with jam or

sweets. In principle, you can eat 2-3 candies if you really want to

40 - 60 minutes before meals, but in no case after meals!

An exception to the general rule is honey. It contains substances

prevent rotting, and in small quantities is compatible with many

products (except animal food). But honey is biologically strong

active remedy, and it is not advisable to eat it every day (to

the body is not used to it). Sometimes you can drink herbal tea with honey

or add a teaspoon of honey to your porridge or salad.

The proposed classification is intended to help navigate

variety of products, remember the basic principles of their combination.

However, products within each group in relation to a particular food

often behave differently. For example, cottage cheese with jam - more

a better combination than cheese and jam, although, of course, such compounds

best avoided. Yes, and people differ from each other in enzyme composition

juices, the predominant microflora. Suitable combinations for one will be

not always as successful for another, although the main provisions

The author of this method is considered to be the French nutritionist Michel Montignac, whose ideas were developed by other nutritionists. The basic principle of separate nutrition is that when compiling a diet, it is necessary to take into account the compatibility of individual products during digestion. According to the theory of separate nutrition, foods rich in proteins (containing over 10% proteins) and foods rich in carbohydrates (over 20%) should not be consumed simultaneously, but with a time interval of 4-5 hours, but not less than 2 hours. This is very important for ensuring the normal functioning of the digestive and metabolic organs. The reason is that the body requires different conditions and different times to digest proteins and carbohydrates. An alkaline environment is required for the breakdown of carbohydrates, and an acidic environment for the breakdown of proteins. Processing carbohydrates requires less time than breaking down proteins. Therefore, if we simultaneously eat food containing a lot of proteins and carbohydrates, then some of these substances will be absorbed worse. Undigested food debris, accumulating in the colon, under certain conditions can cause a number of diseases, including constipation.

Protein-rich foods include: meat, fish, offal, eggs, low-fat dairy products, legumes, nuts, etc.

Foods rich in carbohydrates include: bread, flour, cereals, pasta, potatoes, sugar, etc.

The idea of ​​separate meals is outlined in Montignac’s book “Eat to Lose Weight.” The main idea of ​​the book: the foods you eat affect your blood sugar levels (glycemia). From processed refined foods, the amount of sugar in the blood “jumps” sharply, the pancreas is forced to secrete a lot of insulin - the hormone that ensures the processing of carbohydrates - and store the excess in the form of fat, and the gland itself wears out. She needs rest - food with a low glycemic index, or low in easily digestible carbohydrates. If the diet contains such foods (and these are primarily natural foods rich in fiber and natural carbohydrates), then glycemia is low, the pancreas secretes a little insulin, fat dissolves and the person loses weight.

The method of combating excess weight proposed by Montignac consists of two phases: a weight loss phase and a weight stabilization phase. The first phase of the Montignac diet lasts as long as necessary to achieve an ideal weight (the ideal weight in the Montignac diet is calculated according to the body mass index). And the second one can last forever; it will allow you to maintain your shape.

IN first phase multiple meals with a certain set of products for each meal are required.

Breakfast should be dense, contain proteins and carbohydrates with some fiber. For example: wholemeal bread with low-fat cottage cheese or yogurt. Sugar and butter are prohibited.

Another option: pour skim milk over oatmeal. You can add jam or preserves, but not sugar.

Lunch must not contain carbohydrates. You can eat cheese, cottage cheese, ham. The ideal dish is a couple of soft-boiled eggs or a fried egg.

Dinner: a salad of raw vegetables (under no circumstances should it contain potatoes, corn, carrots or beets), as well as any fish, even in oil, eggs, meat, poultry.

Afternoon snack: cheese without bread and yogurt or cottage cheese.

Dinner Two types are allowed:

1. Protein-lipid. You can eat fish, poultry, mushrooms, tomatoes, cucumbers, eggplants, cheese, vegetable soup, eggs. Not allowed: meat, sausages.
2. Protein-carbohydrate: consists mainly of carbohydrates. It should not contain fat. You can eat eggplants, tomatoes, green salad, cauliflower, low-fat cottage cheese.

You can drink still mineral water and green tea.

Basic principles of nutrition in second phase:

1. Sometimes you can allow a combination of carbohydrates with fats, but then you need to accompany the food with fiber, for example, salad.
2. Avoid sugar, honey, jam and sweets. Use sweeteners. You can eat chocolate, sorbets, ice cream and whipped cream, but do not overindulge in them.
3. Continue to eat wholemeal bread at breakfast. You can eat cheese at lunch and dinner.
4. Avoid sauces or make sure there is no flour in them.
5. Replace butter with vegetable margarine.
6. Drink low-fat milk.
7. There is more fish than meat.
8. Do not drink fizzy drinks, cola and lemonade; Drink coffee only without caffeine.

Thus, separate nutrition in general is not even a diet that is provided for a certain (short or long) period of time - it is a nutrition system. Unlike other diets, you are allowed to eat almost everything: meat, fish, eggs, cheese and other dairy products, animal fats and vegetable oils, bread, pasta, cereals, etc. You just need to know how to combine them correctly in order to neutralize their harmful properties and enhance useful ones.

Predicted result: Due to the rapid passage of compatible products through the digestive tract, fermentation and putrefaction processes do not occur in the body, which reduces its intoxication. The results of this method of losing weight, as a rule, are quite lasting, especially if you use it constantly.

Flaws: Following this system requires a special lifestyle and willpower. Getting used to the principles of separate nutrition is not easy for many, and although the body receives all the substances necessary for normal functioning, many experience a feeling of hunger.

Glycemic indexes of foods
Carbohydrates with a high glycemic index		Low glycemic index carbohydrates
Sugar	100	Whole flour bread (bran)	50
baked potato	95	Dark rice	50
Fried potatoes	95	Basmati rice	50
Starch	95	Canned peas	50
Mashed potatoes	90	Whole flour spaghetti	50
Potato chips	90	Spaghetti	45
Honey	85	Fresh peas	40
Hamburger	85	Wheat porridge	40
Boiled carrots	85	Hercules	40
Popcorn	85	Whole grain spaghetti	40
Rice cake	85	Beans	40
Puffed rice	85	Freshly prepared fruit juice without sugar	40
Boiled beans	80	Black (rye) bread	40
Pumpkin	75	Figs, dried apricots	35
Watermelon	75	Indian corn	35
Sugar (sucrose)	70	Wild rice	35
White bread (baguette)	70	Raw carrots	30
Refined sweet cereals (porridge)	70	Dairy	30
Milk chocolate	70	Dried peas	30
Boiled potatoes	70	Brown or yellow lentils	30
Cola, soda	70	chickpeas	30
Cookie	70	Fresh fruits	30
Corn, maize	70	Green pea	30
White rice	70	Soy vermicelli	30
Vermicelli, noodles	70	Marmalade (jam) without sugar	22
Jacket potatoes	65	Green lentils	22
Raisin	65	Peas	22
Beet	65	Dark chocolate (cocoa at least 70%)	22
Sweet preservatives	65	Fructose	20
Semolina	60	Soybeans, peanuts	15
Long grain rice	60	Apricots	15
Spaghetti	55	Green vegetables, tomatoes, eggplants, zucchini, garlic, onions, etc.	15

Commentary by the doctor - Alena Kudryavtseva

I’ll start, oddly enough, from the end, that is, from the last phrase: the feeling of hunger does occur, but does not last long and, as a rule, goes away 1-2 weeks after starting such a diet. I say this not only as a doctor, but also as a person who has tried this type of nutrition. But you get used to having breakfast (you want to eat), but many people don’t have breakfast because they have no appetite in the morning, which is often caused by the digestive tract being overloaded with undigested food eaten the night before.

Disputes about separate nutrition as the most organic for humans have been going on for a long time. Our ancestors could hardly eat 4-5 times a day, and, judging by the recipes of past centuries, they ate, mixing proteins, fats and carbohydrates and, knowing practically nothing about the benefits of vegetable oil, generously flavored their food with butter... However, here There is a small “but”: the processes of refining products (cleansing them of ballast, that is, fiber) were still going on and reached their apogee in our time. Thus, our products are not similar to those of several centuries ago.

From the point of view of hormonal balance, the idea of ​​separate nutrition is also correct. Moreover, hyperinsulinemia, that is, the release of excess insulin in response to the consumption of foods with a high glycemic index or in response to an incorrect combination of foods, leads to obesity, an imbalance between female and male hormones, ovarian dysfunction, atherosclerosis, and, accordingly, to a decrease in life expectancy. vitality of life. Therefore, this type of nutrition is very rational: when the body does not have to fight toxins every day, it will begin to “heal” chronic diseases, which, unfortunately, everyone has. The diet offers many vitamins (vegetables, fruits), and the combination of salad and fish will allow fat-soluble vitamins to be absorbed.

Now about the disadvantages of separate power supply. The World Health Organization has established a “food pyramid”, which is based on long-digesting carbohydrates, because they form the basis of a healthy person’s diet, and they should be more of them in percentage terms (50-55%). I would like to remind you where these carbohydrates are found: in cereals (perhaps with the exception of semolina), bread (preferably coarsely ground), pasta (preferably made from durum wheat), dark rice. The feeling of hunger when following this diet arises mainly due to the lack (though not that much) of these foods. Therefore, we will try to slightly adjust the daily menu without violating the general principles.

Breakfast can be left as is offered, since it includes cereals or “coarse” bread.

Second breakfast is also a good option.

Lunch is good: it contains both vegetables and meat (or fish). All this will be quickly digested, but, taking into account the second breakfast, the person will not remain hungry.

Afternoon snack: indeed, you can limit yourself to protein foods, because... carbohydrates will go to dinner.

At dinner, I would suggest adding legumes (beans, peas or lentils) to the vegetables, for the reason already discussed.

The second phase, in general, brings us to the usual diet, giving up those foods that a modern person with his usual physical activity does not need to consume. These are sugar, jam (dissolved sugar), fatty and overly sweet confectionery products. Avoiding sauces is also a good idea, since sauces with flour (and fat, I might add) carry a lot of empty calories. Replacing butter with margarine only makes sense to reduce calories, since it has been proven that solid vegetable fats contained in margarines cause the same risk of developing atherosclerosis as butter.