To begin, let, synthetic vinegar was invented by the German scientist K. Hoffmann in 1898. However, this product, only natural, was known to ancient Slavs. In “Domostroi” stated his recipe: “After the wort syrup to make sour four weeks, or longer, on the stove, and put in the vinegar honey molasses with gribenko or more, Yes peas a little bit of wheat to add a little, and also put cranberries and oak bark, and sometimes iron.”
The most acidic
Avicenna wrote that the vinegar in the East they make from grapes, raisins, sugar, dates, honey, rice and other products. This natural elixir is a storehouse of vitamins, mineral salts, trace elements. I must say that the vinegar is the acid. It was used by the ancient Greeks, and the word in Greek means “sour”. He was a dear and valuable product: even Cleopatra prepared a special drink of vinegar, dissolving pearls in it and thus obtaining the elixir of youth.
So what is vinegar? It is the result of fermentation lactic acid bacteria and depending on the raw material is alcohol, wine, fruit, beer, honey. In stores we see vinegar in 3-, 6 – and 9% interest, this means that vinegar in 100g contains 3 g of uksousnokisloy, double vinegar — 6 g, triple — 9 g acid.
Earlier alchemists vinegar was extracted by dry distillation of wood (bark, branches, sawdust). Now, in addition to acetic acid, you get wine, lactic, malic, citric and other acids. So, tartaric acid is produced from special salt deposited on the surface of wine barrels, milk — sugar waste molasses, lemon from. sugar and synthetic malic is from coal. Continue reading
The farmer Valery Snigir for more than ten years of experience troublesome thing — the cultivation of medicinal herbs. It Novogrudok economy “Arnica Montana” is known to many people:
— Of course, I get satisfaction from work, but sometimes I wish I’d got in touch with herbs. For example, wheat or corn are always in demand in the market and does not need special care. And the grass requires more weeding. It is necessary to wash, to dry, to bring to the desired condition, to grind. And all handles. Try to mechanize all the process, purchased a mower, a shredder, but modern equipment is worth a lot of money (200 thousand euros). And, you can grow Valerian root, to harvest, but to interfere with the technology, and is raw no one will.
The farmer grows 200 acres of more than 20 species of medicinal and aromatic herbs (lemon balm, mint, sage, Catnip, hyssop, coriander and others), has a return of about 15-20 percent. Said that can live. Its products are bought by our company. The interest of the poles and the Russians. But they are asking for amounts to 20-30 tons, to recoup transportation costs. And at such volumes to go easy. Not everything depends on the willingness and diligence of the farmer.
Of the 22 farms that virascivanie herbs, 14 are farmer. And largely depends on how successfully the government will develop this industry. However, it remains the largest producer (about 50 percent of the total) is CSEA “state Farm “Big Mozheikovo”. Continue reading
Literally in the first weeks of life the newborn his intestines populated by normal flora, which he receives with milk of mother and food. And its composition should be relatively constant throughout a person’s life, despite the influence of the environment. It should be so.
The composition of the normal microflora of the intestine is mostly anaerobic flora: lactobacilli, bifidobacteria, Bacteroides. Flora performs is very important for whole body function. Leading here, of course, is antagonistic (protective) function, through which continuously monitored the composition of conditionally-pathogenic microflora. We said earlier that the normal intestinal microflora is involved in the synthesis of vitamins: B1, B2, B6, B12, B15, K, folic acid, Biotin.
The enzymatic (catalytic) function is manifested by the splitting of starch, fiber, protein residues food.
Important function — immunization: the synthesis of immunoglobulins, phagocytosis, etc.
What do we understand under dysbacteriosis? The dysbacteriosis is change of a quantitative and qualitative composition of the natural microflora — time! This overgrowth of pathogenic microflora in the intestinal lumen or two! Continue reading