Cheese is delicious and healing. We cook, we eat, we heal
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Cheese ... a product that humanity has known for several thousand years! In the poem of Homer, who lived in the VIII century BC, there are lines that Odysseus, having hit the cave to the cyclope of Polyphemus, found there many cheeses lying in the baskets! Aristotle described the technology of cooking cheese, in the 4th century BC ... Millennia passed, and the cheese is still one of the most beloved and useful natural products. Cheeses can be different in origin: from cow, sheep, goat, camel, buffalon milk. The soy cheese tofu rich in proteins stands apart. Different in hardness: hard, semi -hard, half -soft, soft, brine, melted, smoked, with mold ... They all have a unique taste and are useful in their own way. Almost every country has its own, original cheese recipe.
Cheese is one of the best dairy products and is of great value. It concentrates and collects all the beneficial properties of milk. Cheese is a source of saturation of the body with fat -soluble vitamins, trace elements, proteins, and useful bacteria and fats. According to studies, nutrients from cheese are absorbed by almost 100 % The amino acid Triptofan helps the production of the hormone of joy - serotonin, so the cheese raises the mood and relieves depression. Calcium, magnesium, phosphorus, copper, zinc, iodine present in cheese, contribute to the production of energy, strengthen bone tissue, restore vision, improve the condition of hair and nails. The extractive substances of the cheese have a beneficial effect on the digestive glands, increasing appetite, low -fat varieties of cheese are good for observing a diet, and even vegetarians can afford tofu. In the end, the cheese is a product with a wide variety of tastes and any gourmet can choose a variety to his liking. Read the book, cook the cheese yourself according to the prescriptions given on the pages, prepare delicious dishes with cheese, treat, using tips of traditional medicine, treat your relatives and friends and be healthy!
Cheese is one of the best dairy products and is of great value. It concentrates and collects all the beneficial properties of milk. Cheese is a source of saturation of the body with fat -soluble vitamins, trace elements, proteins, and useful bacteria and fats. According to studies, nutrients from cheese are absorbed by almost 100 % The amino acid Triptofan helps the production of the hormone of joy - serotonin, so the cheese raises the mood and relieves depression. Calcium, magnesium, phosphorus, copper, zinc, iodine present in cheese, contribute to the production of energy, strengthen bone tissue, restore vision, improve the condition of hair and nails. The extractive substances of the cheese have a beneficial effect on the digestive glands, increasing appetite, low -fat varieties of cheese are good for observing a diet, and even vegetarians can afford tofu. In the end, the cheese is a product with a wide variety of tastes and any gourmet can choose a variety to his liking. Read the book, cook the cheese yourself according to the prescriptions given on the pages, prepare delicious dishes with cheese, treat, using tips of traditional medicine, treat your relatives and friends and be healthy!
Author:
Author:Pigulelskaya Irina Stanislavovna
Cover:
Cover:Soft
Category:
- Category:Cookbooks, Food & Wine
Publication language:
Publication Language:Russian
Paper:
Paper:newspaper
ISBN:
ISBN:978-5-227-08285-5
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