Benefit and harm

Cherry juice is a healthy drink, a huge benefit to the body. It's wholesome, delicious, flavorful, unique in its composition of vitamins, minerals and trace elements drink. In the composition of the cherry juice is present in cherries, water and sugar. It's simple and useful!

Properties of cherry juice

Our distant ancestors celebrated the healing, restorative, tonic properties of cherry juice. He attached great importance in the treatment of traditional methods. Cherry juice unsolder wounded soldiers on the battlefield and recommended to introduce in the diet a weakened elderly and children, and definitely for pregnant women. In the manufacture of juice all the valuable substances from nature are concentrated in a digestible form, the body is charged with health for a long time. Cherry juice perfectly increases the level of hemoglobin in the blood dramatically increases the number of red blood cells, which leads to a significant improvement in the health of person. Increases the elasticity of blood vessels, normalization of blood pressure. Cherry juice as in the cherry, a large number of nutrients to maintain health. Also contains a lot of dietary fiber. A huge number of unique vitamins and minerals.

The benefits of cherry juice

Cherry juice recommended well to quench your thirst in the hot season. The unique composition of the cherry juice quickly restores the loss necessary for the body vitamins and minerals. Scientists proved the undeniable benefits of the juice in the stimulation of biological processes, therefore it is recommended daily intake of cherry juice after 40 years. It is a good prophylactic action of atherosclerosis. Bactericidal and antiseptic properties of cherry juice helps to deal with these insidious pathogens like staphylococci and streptococci. It is extremely useful for inflammation of the gastrointestinal tract and various infections. The initial symptoms of colds and during the period of progressive flu epidemics need to make cherry juice in unlimited quantities. In this case, the disease will pass faster and in a milder form. In combination with milk and honey juice is taken in such diseases as gout, arthritis and joint disease. The same composition in the form of heat is accepted as a wonderful expectorant that facilitates the condition in disease of the upper respiratory tract. In fever cherry juice is very well lowers the temperature and chills.

The drink for strong, resolute and brave! Whiskey is a popular alcoholic drink worldwide, translated means "water of life". The home of whisky is Scotland, but now its not just like in other countries, but also produced in Ireland and the United States, Canada, and Japan.

Properties of whiskey

Whiskey is made on the basis of germinated grain crops: barley, rye, wheat and corn. Of the nutrients the transition to the final product unchanged, the other part of the starch substances are converted into sugar. The drink is poured into oak barrels, where it is then infused for three years at least. The classic version of the whisky takes five to eight years, during this time, the drink grows stronger from 50 to 60 degrees and absorbs all the flavors of grain and oak.

Use whiskey

The Scots are very appreciated and loved whiskey, add it to almost every drink: tea, coffee, juice, coke. It is scientifically proven that drinking a daily 30 grams of whiskey, you can forget about this terrible illness, such as heart attack. Everywhere are prepared decoctions and infusions of whiskey from herbs. For example, Althaea officinalis, which is a great anti-inflammatory, otharkivajushchim and enveloping remedy for catarrhal diseases of the upper respiratory tract. Insisting the root of lovage whiskey, get a great diuretic, tonic and stimulant.

Tincture of green walnuts indispensable in cardiovascular diseases, hypertension, gastritis and poor digestion. If you take this tincture with honey, you can get rid of the chronic bronchitis. Very effective tincture of whiskey from red clover from headaches, tinnitus and atherosclerosis. Pure whiskey due to the high content of iodine it contains essential when treating thyroid. Ellagic acid, contained in malt whisky as a broom expels free radicals from the human body, thereby putting a barrier to cancer cells.

The history of the vermouth leads from ancient times when it was used as antiseptic and medicinal drug. They tried to treat colds and viral diseases, was used as anesthetic.

Now vermouth is an alcoholic beverage, which strength does not exceed 20 rpm. It belongs to the fortified wines. Vermouth is prepared on the basis of herbs and spices, often used for flavor yarrow, mint, cinnamon, cardamom, black elderberry, and nutmeg. The main component of the drink – wormwood, it gives the vermouth a distinctive feature.

Properties of vermouth

The taste of this drink is tart, slightly bitter, resembling an infusion of wormwood, which is a basic component. Hence the name "Vermouth", which in German means wormwood. Vermouth was developed as a drug based on herbs, but to remove a sharp tart smell, diluted wines. Its flavor characteristics made vermouth a delicious alcoholic beverage. In the end, vermouth is alcohol, not cough tincture.

Originally, vermouth was prepared only on the basis of white grapes. Today's technologies allow to cook him from the red and pink types. The cooking process takes from two months to a year and consists of several stages: extract of herbs, mix with grapes and adding sugar and wine alcohol.

There are five types of vermouth. They differ in strength and composition. Made vermouth around the world, but the best varieties are Italian, Spanish and French vermouth. All the famous Martini also refers to the vermouth.

The use of vermouth

Camel milk included in the diet of Eastern countries. There, this product is not considered to be a delicacy. In the United Arab Emirates camel milk served in schools and kindergartens, it is used for preparation of many dishes, and sometimes is the staple food. In dry times or during long trips camels are the breadwinners of not only individual families but also entire communities.

Feed the camel is pretty easy – they eat growing in the desert thorns and can go for long without water. A female can produce 2 tons of milk per year. Despite the fact that cows give more milk, their maintenance costs are more expensive.

Camel milk – a local dish that is not easy to find in Europe.

Properties of camel milk

In appearance, the milk of the camel is no different from the cow: it is white, thick, with a characteristic odor of milk. Chemical composition it more saturated, which gives the product a sweet flavor with savory undertones, it contains more calcium, phosphorus, potassium, sodium, more amino acids and lactose. Therefore, the nutritional value of camel milk is superior to cow several times.

Camel milk is more resistant to heat: it is no longer sour, remaining fresh and ready to eat. This is due to the content in milk of antibacterial substances and a lower content of lactic acid bacteria and bifidobacteria that cause souring. Antibodies appear in the milk of thorns tumbleweeds that form the basis of the diet of camels.

Large amounts of sodium in milk is a good thirst quencher. For this reason, during long treks through the desert in a caravan, take a camel that gives milk.

Camel milk is very nutritious, its calorie content has 101 calories per 100 grams. Milk residents of the Eastern countries can live from several days to two to three weeks.

The benefits of camel milk

All the beneficial properties of camel milk are its chemical composition. Due to the fact that it contains enough lactase, it can be drunk by people suffering from lactic failure.

Large amounts of calcium and phosphorus strengthens the teeth, hair, nails and bones. Iron included in the composition, increases the hemoglobin in the blood. In this regard, milk is very useful for those who suffers from anemia or has a predisposition to it.

Camel milk strengthens immunity and prevents the development of infectious diseases due to high amounts of vitamin C. And also, camel milk helps prevent various kinds of allergies.

The use of milk of camel

The main use of milk preparation on its basis of various products. In Eastern countries, make cheese, cottage cheese, yogurt, and low-alcohol beverage shubat and kumys. The taste of the cheese is much sweeter than normal milk.

The exotic, salty Swiss chocolate is prepared from camel milk. This chocolate is considered a delicacy, it is widely popular for gourmet chocolate.

India is famous for its delicious ice cream, which is based on camel milk. Favorite children's sweetness is a less bold, but more useful than cooked in milk of other animals.

In Arabia, camel milk is used for cooking certain types of cocoa. Camel milk in this region uses more than two millennia.

In addition to the food areas, camel milk is used in folk medicine for the treatment of diseases such as tuberculosis, initial stages cancer and leukemia, facilitates acute gastritis, and also effectively helps with disorders of the intestine, stomach, pancreas.

Harm of camel milk

Casein - milk protein – is very poorly absorbed by the body. Despite the fact that in cow's milk much higher than in the camel, the last of it too. Because this protein appears so-called individual intolerance to milk.

Lactose, which in large quantities contained in the milk of female camel, is broken down in the body into glucose and galactose. The latter is not absorbed, and deposited on the joints and in the subcutaneous fat and cellulite.

If an individual feature of an organism such that it recycles casein, the milk will fail to replenish the body with calcium, and Vice versa – wash it. Calcium in the form of hydroxide will be consumed by balancing acid-base balance in the body after the milk.