In the last Millennium, when the Russians had just begun to travel abroad, hookah in Russia was only available if one of the lucky ones, riding the wind in Egypt, returned and brought with him attracted in the country of pyramids is a funny thing. Well, the tobacco took at the same time. Because if the hookah can be, and could be found in antique the East bench that was right next to the Museum of the East, tobacco in the capital and in the afternoon with fire was not to find.
And happy owners overseas diva carried the hookah to all the parties and even took out on hikes, where were lighted in a circle of friends around the campfire.
Whether the case now. Hookahs with tobacco on every corner, in every subway stand. And buy them not only Globetrotters who try fragrant smoke in Turkey and Egypt, but also tourists, never in the East weren’t happening. And therefore do not know what this thing is – hookah and what it needs to do.
The origin of the hookah there are many stories, but most often tell you that the hookah was born in India two thousand years ago, and the first of them consisted of a coconut with two holes, one of which is inserted a straw, the second stacked drug or medicinal herbs, and the inside had water or infusion of herbs.
After Asia got tobacco, hookah, while maintaining the basic principle of inhaling cooled and passed through water, smoke, has changed, but only superficially. Continue reading
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
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