Russian cuisine is what your grandmother devoted her whole 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, history-beaten country, sifted through a tough filter of eternal scarcity, the world's best and most surprisingly concise dishes have ripened.
Russian cuisine, in the form in which it lives now, is filled with common sense: sensible, thrifty, seasonal. Able to please the pickiest person. Able to feed this person and feed 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 not only is the hallmark of Russian cuisine.
Curd filling for stuffed pancakes already mentioned dumplings with cottage cheese, yeast cheesecake and royal cheesecake, cottage cheese juicy, rustic cookies and cottage cheese donuts, quick dough for cottage cheese pies, cottage cheese casserole And cottage cheese muffins- I can list for a long time.
All cultures process dairy products further and longer, allowing them to ripen 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 further than cottage cheese in the preparation of cheese. There was no time for cheeses to ripen, cheeses are already coming from surpluses. And here the harvest is not yet every year, then 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, how to feed them? So he gave out fresh loaf of bread, splashed fresh milk straight from the pail - it's delicious!

Russian cottage cheese is also cheese, only very, very young, literally caught on the day of birth. 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 on my fingers.
From under the cow comes fresh - "fresh" milk. Its temperature is about 30 degrees, hence the “steam”.
The fat content of this milk depends on the conditions in which the cow lived, how it was cherished and cherished, and how tasty it was fed by cow standards.
On average, milk has 4-5 percent fat content. If fresh milk is allowed to cool and settle, then fat, which is lighter than water, will rise to the very top.
Accordingly, the fat content of the milk remaining below is significantly reduced. And what is upstairs - carefully removed - in the home version, they simply carefully scoop 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% rustic cream can be smeared 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 fat cream or sour cream “churn” butter. To do this, they are simply mixed with something quickly and vigorously for a while. From this whipping, the fat finally exfoliates, releasing the remaining whey. Whey is the water from milk. This is when everything that they could have already been separated from the milk, an almost transparent liquid remains.
If fatty milk, not strained from 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 here the name speaks for itself.
And if you add kefir fungus to any fat content of milk and let it stand - ripen for a while, 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 are provided with sour cream with cottage cheese anywhere in the world.
And in the presence of sour cream and cottage cheese - to cook the perfect cheesecakes according to the recipe of your Russian grandmother - just spit.
To be honest, no cheesecake recipe in the world will be perfect. They will all be more than conditional. Because for a particular cheesecake recipe to “work”, many conditions must match. The location of the heavenly bodies at the time of frying does not play a role. First of all, cottage cheese plays a role. And lastly, he.
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 an example chicken egg, and then there will be no secrets in cooking for you. I promise.
Exactly the same thing happens in the process of cooking cottage cheese. This is the main moment when the curd (cheese) mass is separated by whey when heated. Very important point. A little undercooked - and now it is viscous, after stirring it is completely homogeneous curd. and a little digested - and now it's a bunch of rubber lumps. Capturing the moment is very difficult. But not Newton's binomial either. Keep track of the main volume and time. Once you digest it, another time you undercook it, and you will catch “your” cottage cheese.
From the fat content and quality of the original product - milk depends on the taste and quality of the product obtained after processing. From tasteless milk, tasty cottage cheese cannot be obtained, no matter how hard you try.
Most delicious cottage cheese it turns out if you heat yogurt, which was born from full-fat and whole milk, straight from under the cow. And if you put a pot with this yogurt in a well-heated and slowly cooling Russian stove, you will get the most delicious taste of snow-white lamellar Russian cottage cheese. The most delicious of cheeses.
The same curdled milk, in the absence of a Russian stove, can be put in a conventional oven at a low (not higher than 100 degrees) temperature. And if you do it in a thick ceramic or cast-iron pot with a lid, then it will probably come as close as possible to the original. However, an ordinary pan and stove or even a slow cooker will do. It is important to heat the yogurt slowly, gradually, in no case raising the temperature. Only in this way the cottage cheese will peel off completely even before the moment of boiling. And this moment of boiling must be caught very carefully. As soon as the boiling point began to approach the center of the departed cheese mass, heating must be stopped. Then you should cool naturally, gradually the entire contents of the pot-pan. And only then fold it either on a soft cotton cloth or on a sieve with very small cells. For a couple of hours, the cottage cheese should hang in a “suspended state” so that all the excess liquid is glass. Then amazing cottage cheese ready. And you can already do whatever you want with it - eat it fresh with berries and whipped cream, bake various simple but delicious things from it. You cooked your first cheese - you are already the goddess of the kitchen. Enjoy the moment!

If there is no fresh cow's milk nearby, then it is quite possible to stir milk and kefir from the supermarket in half.
And if you want to recreate fatter milk, as close as possible to steam milk, then it is quite possible to add cream or sour cream to store-bought milk to increase fat content.
What kind of grains the cottage cheese will turn out depends on at what stage of fermentation you started to cook it. It is also very simple - see for yourself.
So you left milk or milk-kefir mixture, or milk with added fat at normal room temperature, covered with a lid. Feel free to forget about him for one day. And then check. You will see that under the lid the milk has thickened, it has risen in one mass, like gelatin. That is, it's gone. Now carefully check the ripening condition at the edges of the dishes. When stirring (with a spoon) the mass is easily separated into pieces and the whey departs.


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


It is very important to catch this moment and not let the curd mass become more sour. Yes, over time, the curd mass itself will separate from the whey. It will only turn sour very quickly and the curd from it will turn out sour, tasteless.
But even if you didn’t have time to catch the moment, and slightly overcooked 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 of Charisma turned six years old yesterday. By cat standards, she is now somewhere my age. Yes, and the suit is similar to us)))

Pea pancakes with sour cream

Delicious pea cutlets and pancakes with German-style cottage cheese.

Pea pancakes with malt.

Simple dishes for inexperienced housewives.

Many things can be made from peas, and not only the popular soup.

First, pea puree. It can be cooked not only in a saucepan in the usual way, but also as it is now fashionable in a slow cooker. Can you cook delicious puree from peas in the old simple way 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 cook pea pancakes or cutlets from pea puree.

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

Pea pancakes or cutlets with cottage cheese are very tasty with a crispy crust. This is the equivalent of 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-style pea cutlets with cottage cheese

Ingredients:

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

2. Egg - 1pc - 78kcal

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

4. Flour - 1 tablespoon with a slide (medium) - 17g - 57kcal

5. Salt - a pinch

6. Oil for frying - 25g (it was 50g, the rest 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 of pea cutlets: 255 kcal

Cooking:

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

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

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

P.S.1 It can be formed into thin cakes, roll in flour, fry. And then they will look like pancakes or cakes.

P.S.2 You can cook cutlets according to the same recipe and from ordinary pea puree. But in this case, if you do not add flour, the dough will be more liquid, and the cutlets will turn out to be very thin, like 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 heaping tablespoon - 37g - 74kcal

4. Egg - 1pc - 78kcal

5. Vegetable oil for frying 25g - 225kcal

5. Flour for breading - 10g - 33kcal

6. Salt - a pinch

Finished fritters weight: 310g

Calorie content of all pancakes: 862 kcal

Calorie content of 100g pancakes: 278 kcal

Cooking:

1. Knead the dough from all the ingredients.

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

Pea pancakes with cottage cheese on soda

From the presence of soda, pancakes 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 - 1pc - 78kcal

5. Soda - ⅓ teaspoon

6. Flour breading - 10g - 33kcal

7. Salt - a pinch

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

Finished fritters weight: 348g

Calorie content of all fritters: 701 kcal

Calorie content of 100g pea fritters: 201kcal

Cooking:

1.Knead the dough from all ingredients.

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

Pea pancakes with malt

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

Ingredients:

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

2. Egg - 1pc - 78kcal

3. Sour cream 20% - 1 tablespoon with a slide - 30g - 62kcal

4. Flour - 1.5 tablespoons - 38g - 126kcal

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

6. Salt - a pinch

7. Vegetable oil - 26g (residue in the pan 24g) - 234kcal

9 fritters

Dough weight: 369g

Finished fritters weight: 336g

Calorie content of all pancakes: 752 kcal

Calorie content of 100g fritters: 224kcal

1 pancake: 84kcal

Cooking:

1. Knead the dough from all the ingredients.

2. Bake like regular pancakes in vegetable oil.

© 2015, . All rights reserved.

Product combination

The question of the combination of products has been studied since ancient times.

Ibn Sina, for example, in the "Canon of Medicine" considers in detail,

what types of food can be eaten at one time, and what not.

Ignorance of these rules leads to the fact that very often you can

to see how at dinner people first eat a plate of cottage cheese with bread,

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

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

with a cake!) And, finally, they seize with 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 digested normally and

The resulting calories barely cover the cost 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

fruits get into a full stomach, that is, after another meal? They

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

start to rot.

And the rest of the products in our example do not correlate with each other.

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

All of these combinations are highly unfortunate.

We have already spoken about the selective action of digestive

enzymes and that each type of food requires digestive

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

in the stomach are often opposite.

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

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

breaking down proteins.

Hydrolysis of starches occurs only in an alkaline solution,

acids inhibit the activity of the corresponding enzymes. So don't

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

vinegar, citrus, tomato sauce and so on. If, say, drink

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

lose their activity.

True, there is still intestinal digestion. Under the influence

pancreatic juice all nutrients are broken down - both proteins and

carbohydrates, and fats. By the way, this is the main argument of the 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 on the water. She envelops

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

saliva enzymes continue to act in deep layers. Perfect

the semi-liquid mixture processed in the stomach quickly enters the

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 extract 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.

Of course, pancreatic enzymes to some extent

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

violated. Food masses entered the intestines unprepared.

Both the liver, and the pancreas, and the thin

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

which the putrid "freeloaders" will take.

The human alimentary tract is primarily oriented towards

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

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

whether the incoming substances will be converted into nutrients or into

toxins, and how well digestion will go.

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

various microorganisms. Some species are dominant, others

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

overall performance of the digestive system. With healthy food

used in the right combinations and in reasonable amounts,

"friendly" microflora is established.

With unnatural combinations of products or with excessive

the amount of food eaten, the gastric, and then the intestinal

digestion. Underdigested, long lingering masses

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

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

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

now used by nutritionists around the world, wrote: "We do not receive

benefit from food that is not digestible. Eat and spoil at the same time

products in the digestive tract are a waste of food. But even worse

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

harmful... An astonishing 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 does not carry nutrients into the blood stream, but poisons.

The following is the classification food products with indications of

ideal, permissible and harmful combinations of them. All products

divided into 10 groups. But unlike the generally accepted classification

vegetables 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 reality often contain very little starch, and

compatibility with other products many of the "moderately starchy"

practically do not differ from "non-starchy" vegetables.

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

all products. Or beets, containing even less starch than

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

referred to as "moderately starchy" vegetables.

Therefore, vegetables are classified not by starch content, but by their

ability to combine with most other products.

So, 10 groups.

Group 1. Sweet fruits

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

Fruit is a fast digesting food. Several sweet fruits

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

best eaten separately from other foods. Especially 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 or an hour before meals, but so that after the previous meal

at least 3 hours have passed.

Sweet fruits pair perfectly with each other (raisins with

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

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

herbs, dairy products. Dried fruits in small quantities

it is permissible to add to some cereals (for example, pilaf with raisins or with

dried apricots, etc.)

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

any fruits and vegetables, but their joint use is still

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

head to eat persimmon with cucumber or dates with cabbage. But there is also

exceptions. Acceptable, for example, apple-carrot puree, vegetable

salads with cranberries lemon juice and etc.

Group 2. Semi-acid fruits

Sometimes they are called semi-sweet. It's mango, blueberry, blueberry,

strawberries, raspberries, as well as sweet tastes: apples, pears, cherries,

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

Semi-acid fruits go well with each other, with sweet

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 - with 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. Even less desirable compounds with starches.

Peaches, blueberries, blueberries, grapes as well as melons are known for their

particular delicacy.

They are superbly digested when eaten on their own.

but are not compatible with any other product (except some

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

food quality.

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

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

tomatoes do not go well with fruits and, unlike fruits,

relatively well compatible with proteins and vegetables.

Group 3. Sour fruits

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

currant, blackberry, cranberry; as well as sour taste: apples, pears,

plums, apricots, grapes, etc.

Pairs well with each other, with semi-acid fruits, with

fermented milk products, cream, sour cream, fatty cottage cheese.

Combinations with nuts, cheeses, herbs are acceptable.

Incompatible with animal protein products, with legumes, with

starches and less compatible vegetables.

Group 4. Compatible vegetables

Cucumbers, raw cabbage (except cauliflower), radish, Bell pepper,

green beans, radish, onion, garlic, beets, turnips, rutabagas, carrots,

young pumpkin, young zucchini, lettuce and some others.

Pairs well with almost any food

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 not compatible with milk.

Connections with fruits are also undesirable, although

exceptions.

Group 5. Less compatible vegetables

Cauliflower, boiled White cabbage, green pea,

late pumpkin, late squash, eggplant.

Successfully combined with starches (zucchini with bread) and with all

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

It is permissible to combine with cheese.

Less desirable combinations with animal proteins (cauliflower with

meat, green peas with egg).

Incompatible with fruits and milk.

Group 6. Starchy foods

Wheat, rye, oats and their products (bread, pasta, etc.);

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

corn.

Ideal with herbs, fats and all vegetables.

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

In addition, various cereals and cereals differ greatly in composition.

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

When eating starchy foods with fats, it is recommended

also eat some greens or vegetables.

Harmful combinations of starches with proteins, especially animals (bread with

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

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

sugar), with any fruits and fruit juices.

Group 7. Protein products

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

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

Ideal with herbs and compatible vegetables. More

In addition, these products contribute to the good digestion of proteins and

removal of many toxic compounds.

The exception here is milk, which is best drunk on its own.

Moreover, warm (but not boiled!) Milk is most easily digested.

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

connections vary from person to person.

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

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

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

therefore, it is desirable to add vegetables and

Proteins are incompatible with starchy foods, fruits and

sugars.

Exceptions - cottage cheese, cheese, dairy products, nuts, seeds,

which can sometimes be consumed with fruit.

Group 8. Greens

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

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

Greens are combined with any food, except milk.

bunch of greens. Especially useful is its use with starches and proteins,

in this case, it contributes to excellent digestion, neutralizes

toxins, compensates for 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

the fats soften the negative effect of some unsuccessful food

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

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 greens, with vegetables (salad with

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

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

sour cream).

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

confectionery). Here the negative effects of the inhibitory

the effects of fats are especially pronounced.

vegetable origin, although exceptions are possible. vegetable

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

often goes better with other products than cream.

Group 10. Sahara

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

In combination with proteins and starches, they cause fermentation,

contribute to the spoilage of other products.

It is best to consume sweets separately (if at all

use). For example, arrange tea with jam or

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

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

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

rot-resistant, and in small quantities is compatible with many

food (other than animal food). But honey is biologically strong

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

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

or add a teaspoon of honey to porridge or salad.

The proposed classification is intended to help guide the

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

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

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

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

better to avoid. Yes, and people differ among themselves in the enzymatic composition.

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

not always so successful for another, although the main provisions

The author of this method is 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% of proteins) and foods rich in carbohydrates (over 20%) should not be consumed simultaneously, but at intervals of 4-5 hours, but not less than 2 hours. This is very important for ensuring the normal functioning of the digestive organs and metabolism. The reason is that the body requires different conditions and different times to digest proteins and carbohydrates. For the breakdown of carbohydrates, an alkaline environment is required, for the breakdown of proteins, an acidic one. The processing of carbohydrates requires less time than the breakdown of 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 residues, accumulating in the large intestine, under certain conditions can cause a number of diseases, including constipation.

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

Carbohydrate-rich foods include: bread, flour, cereals, pasta, potatoes, sugar, etc.

The idea of ​​separate nutrition is outlined in Montignac's book Eat to Lose Weight. The main idea of ​​the book is that the foods you eat affect your blood sugar (glycemia). From processed refined foods, the amount of sugar in the blood "jumps" sharply, the pancreas is forced to secrete a lot of insulin - a hormone that ensures the processing of carbohydrates - and store the excess in the form of fat, while the gland itself wears out. She needs rest - food with a low glycemic index, or low in easily digestible carbohydrates. If there are such foods in the diet (and these are, first of all, 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 weight loss method proposed by Montignac consists of two phases: the weight loss phase and the weight stabilization phase. The first phase of the Montignac diet lasts as long as it takes to reach the ideal weight (the ideal weight in the Montignac nutrition system is calculated according to the body mass index). And the second can last forever; it will keep you in shape.

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

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 forbidden.

Another option: cereals pour in skim milk. You can add jam or jam, but not sugar.

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

Dinner: salad from raw vegetables(in no case 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 eggplant, tomatoes, green salad, cauliflower, skim cheese.

You can drink non-carbonated mineral water and green tea.

Basic principles of nutrition in second phase:

1. Sometimes you can allow the combination of carbohydrates with fats, but then you need to accompany the meal with fiber, such as salad.
2. Refuse sugar, honey, jam and sweets. Use sweeteners. You can eat chocolate, sherbets, ice cream and whipped cream, but do not abuse them.
3. Continue eating wholemeal bread at breakfast. For lunch and dinner you can eat cheese.
4. Avoid sauces or make sure they don't contain flour.
5. Replace butter vegetable margarine.
6. Drink low fat milk.
7. There are more fish than meat.
8. Do not drink fizzy drinks, cola and lemonades; drink coffee 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, it is 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, the processes of fermentation and decay do not occur in the body, which reduces its intoxication. The result of this method of losing weight, as a rule, is quite persistent, especially if you use it constantly.

Flaws: following this system requires a special way of life 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
High glycemic carbohydrates		Carbohydrates with a low glycemic index
Sugar	100	Wholemeal bread (bran)	50
baked potato	95	dark rice	50
Fried potatoes	95	basmati rice	50
Starch	95	canned peas	50
Mashed potatoes	90	wholemeal 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 made 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 carrot	30
Refined sweet cereal (porridge)	70	Dairy	30
Milk chocolate	70	dried peas	30
Boiled potatoes	70	Brown or yellow lentils	30
Cola, soda	70	Turkish peas	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 (minimum 70% cocoa)	22
Sweet preservatives	65	Fructose	20
Semolina	60	soy, peanut	15
long grain rice	60	apricots	15
Spaghetti	55	Green vegetables, tomatoes, eggplant, zucchini, garlic, onions, etc.	15

Doctor's comment - Alena Kudryavtseva

I'll start, oddly enough, from the end, that is, from the last phrase: the feeling of hunger does arise, but it does not last long and, as a rule, disappears after 1-2 weeks after the start of 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), and many do not have breakfast, because in the morning there is no appetite, the reason for which is often the workload of the digestive tract with undigested food eaten the night before.

Disputes about separate nutrition as the most organic for a person have been going on for a long time. Our ancestors could hardly eat 4-5 times a day, and they ate, judging by the recipes of past centuries, mixing proteins, fats and carbohydrates and, knowing almost nothing about the benefits vegetable oil, generously flavored food with cream ... However, there is a small "but": the processes of refining products (cleansing them from ballast, that is, fiber) were all going on and reached their climax precisely in our time. Thus, our products are not like those that were 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 eating foods with a high glycemic index or in response to the wrong combination of foods, leads to obesity, an imbalance between female and male hormones, ovarian dysfunction, atherosclerosis, and, accordingly, to a decrease in life. Therefore, this type of nutrition is very rational: when the body does not need to fight toxins every day, it will “heal” chronic diseases, which, unfortunately, everyone has. The diet offers many vitamins (vegetables, fruits), and the combination of lettuce and fish will allow fat-soluble vitamins to be absorbed.

Now about the cons of separate power supply. The World Health Organization has established a "nutrition pyramid", which is based on long-acting carbohydrates, because they are the basis of a healthy person's nutrition, and it is they that should be more in percentage (50-55%). I would like to recall where these carbohydrates are found: in cereals (perhaps with the exception of semolina), bread (better than coarse grinding), pasta (preferably from durum wheat), dark rice. The feeling of hunger when following this diet arises mainly due to the lack (though not so much) of these products. Therefore, we will try to slightly adjust the daily menu without violating the general principles.

You can leave the breakfast that is offered, as it includes cereals or "coarse" bread.

The second breakfast is also a good option.

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

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

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

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