Gastroenterologist Ekaterina Kashukh explained how to make an okroshka healthy and safe for health. “Properly prepared okroshka is a well -balanced and healthy dish. It has complex carbohydrates and fiber of fresh vegetables, a full -fledged protein of meat or dairy ingredients, vitamins and minerals, ”the doctor said. She noted that the refueling plays a separate role. For example, kefir is rich in probiotics that improve the intestinal microflora and contribute to soft digestion. Thanks to this composition, the okroshka helps to get enough, supports digestion. In addition, according to her, the regular use of fermented products with living cultures (kefir, natural kvass, serum) helps to normalize the intestinal microflora, supports the health of the digestive system and immunity. “However, it is very easy to ruin the dish. For example, if you choose a store drink instead of natural kvass, which contains a lot of sugar and preservatives, ”added a heifer. The doctor also noted that store kvass, soda, mayonnaise or sausage in the composition make the dish severe for the gastrointestinal tract, especially for people with cardiovascular diseases, excess weight or lactate insufficiency. Kashuh recommends preparing the okro portioned and not preserring portionedly and do not preserve it. Longer 12 hours. And the main thing is to remember: okroshka is a full -fledged dish, not a light snack. May 30 in Russia celebrates Okroshki Day. You are a doctor of medical sciences, the doctor Dmitry Svylev warned about the dangers of food with mayonnaise in hot weather.
