Svetlana Markova
Beauty is like a precious stone: the simpler it is, the more precious it is!
Content
Beans, a useful dietary product for weight loss, have been used for weight loss for a long time. It is distinguished by its ability to quickly saturate the body with complete protein and fiber. There are several varieties of beans - green beans, red beans, white beans. The variety of dishes made from them is amazing - dietary soups, salads, sautes and lobio. It is useful to learn how to cook beans to lose weight without harm to the body.
Composition of beans
Before studying the benefits of a plant, it is useful to pay attention to chemical composition beans. The pods or beans of the crop are eaten; they are canned, stewed, boiled or steamed. Per 100 grams of healthy product there are 21 grams of protein, 2 grams of fat, 54.5 grams of carbohydrates. Fiber in beans is almost 4%, pectin – 2.5%. Legumes are rich in vitamins A, B, and E.
Of the macroelements, beans contain a lot of potassium, calcium, magnesium, sodium and phosphorus. From micro-iron, iodine, cobalt, manganese and copper. The seeds have a high concentration of molybdenum, fluorine and zinc. Such a rich composition ensures the culture’s popularity and regular use in many dishes from different cuisines around the world. There are 300 kcal per 100 grams of beans, and 31 calories for the same number of pods.
Is it possible to eat beans while losing weight?
Those who want to lose weight are interested in the question of whether beans can be eaten on a diet and how to use them correctly. Nutritionists advise including in the process of losing weight useful product. Due to increased satiety and vitamin-rich composition, legumes help to achieve weight loss results without the feeling of hunger. When losing weight, you need to choose bean dishes without oil, mayonnaise and a lot of salt.
Benefit
High and invaluable beneficial properties beans for weight loss, whose calorie content is close to some cereals. Unlike cereals, legumes contain more vegetable protein, which goes well with the animal and helps with its absorption. With the support of vegetarian principles, beans are simply irreplaceable for weight loss - they are a source of essential amino acids, of which they contain almost a quarter.
The coarse plant fiber in beans normalizes the functioning of the digestive tract, maintains a feeling of fullness, which leads to a reduction in the amount of food consumed and weight loss. Just a glass of beans a day helps you get daily norm fiber. Restrictions on the consumption of culture are placed only on canned foods - they contain a lot of salt, which does not contribute to the process of losing weight.
What are the benefits of green beans?
Of all the varieties of crops, asparagus or green beans for weight loss have the lowest calorie content. Vegetable protein and fiber in the pods normalize the functioning of the digestive tract, correct body weight, and improve skin condition. The pods are low in calories and easy to digest. Scientists have proven that beans effectively block calories - inhibiting the absorption of carbohydrates and starch, which leads to weight loss. It reduces appetite by stimulating the formation of a hormone in the body that is responsible for metabolism and suppresses the feeling of hunger.
Red
In addition to being a valuable source of protein, the beneficial properties of red beans for weight loss include an increased concentration of microelements and vitamins. The nutritious culture is actively used to lose extra pounds, while simultaneously bringing benefits in the form of an increase in hemoglobin levels, the appearance of vigor and vitality. Due to fiber and calcium, beans stabilize glucose during weight loss and remove toxins from the body.
Red beans cleanse the body, have diuretic properties, and treat diseases of the gastrointestinal tract, liver, kidneys, heart, and blood. Their nutritional effect is similar to that of meat, so legumes can actively replace it in dishes. It is forbidden to take raw seeds - they contain many toxic substances. First, soak the beans overnight, boil for 10 minutes and consume. Normally, an adult needs three glasses of red beans weekly - you can eat them in the form of soups, salads, and boiled side dishes.
White
IN increased content Copper and zinc are the benefits of white beans for women's weight loss. The protein in its composition is easily digestible and suitable for use when diabetes mellitus, pancreatitis, gastritis. Essential amino acids in white beans quickly saturate and remove toxins from the body. Calcium and magnesium in beans improves the condition of bones and teeth, potassium improves the condition of the heart and blood vessels. The restriction on the consumption of white beans becomes old age– purine in the composition worsens health in case of gout and nephritis.
Bean diet for quick weight loss
There is an effective bean diet that allows you to say goodbye to 3-5 kg of excess weight in a week. The diet includes three meals a day, most which consists of boiled beans. When asked whether beans make you fat, nutritionists answer in the negative, provided the portion size is respected - they should not be large or contain harmful foods.
Sample diet menu for weight loss using beans:
- Breakfast – boiled beans with herbs, olive oil.
- Second breakfast – apple, berries.
- Lunch – 125 g beans, vegetable salad.
- Dinner – 100 g of stewed beans and the same amount of fish or meat. Sometimes you can replace the beans with brown rice or mix the products in equal proportions.
A simpler dietary option is to replace dinner with bean broth. This diet is suitable for people of any age, but is contraindicated for diseases of the intestines, stomach, and kidneys. To prepare the decoction, soak the beans for a couple of hours, drain the water, cook for half an hour, and strain the liquid. A glass of broth for dinner with a couple of fruits will help you lose weight. overweight in half a month.
Dietary bean dishes
There are a variety of dietary bean dishes for weight loss, which are low in calories and help maintain a feeling of fullness for a long time. Recipes include salads, soups, stewed vegetables. Legumes go well with carrots, bell peppers, herbs, and tofu. When preparing dishes, always boil dry seeds - this way they are quickly absorbed and neutralized - toxins in their raw form can be harmful to health.
Salad
- Cooking time: 3 hours.
- Number of servings: 2 persons.
- Calorie content of the dish: 132 kcal per 100g.
- Purpose: for a snack.
- Cuisine: Russian.
How to make bean salad for weight loss is described in the following recipe. This simple dish features balanced protein flavors combined with seasonings. Onions and garlic add the desired pungency, apple cider vinegar adds piquancy, and herbs and spices help you burn extra pounds faster. It is better to use red bean seeds for making.
Ingredients:
- dry red beans - a glass;
- onions– 1 piece;
- garlic – 2 cloves;
- vegetable oil – 20 ml;
- apple cider vinegar – 15 ml;
- hops-suneli – 2 g;
- coriander – 1 g;
- parsley – 20 g.
Cooking method:
- Soak the beans in cold water for two hours, change the water, cook for half an hour.
- Chop the onion and simmer in oil until golden brown.
- Press the garlic and chop the greens.
- Place beans, onions, garlic, and parsley on the bottom of the salad bowl. Sprinkle with vinegar, stir, season with a couple of spoons of broth.
Bean soup
- Cooking time: 2.5 hours.
- Number of servings: 4 persons.
- Calorie content of the dish: 84 kcal per 100g.
- Purpose: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: simple.
How to prepare weight loss soup with beans is described in detail. step by step instructions. This simple meatless vegetable soup gets a pop of color from the addition of fresh tomatoes, sweet peppers and carrots. The recipe calls for red onions, but if not available, replace the component with a white onion. To improve the taste, add a lot of herbs, spices, and green onions to the broth.
Ingredients:
- beans - 2 cups;
- vegetable oil – 10 ml;
- onions – 2 pcs.;
- carrots – 1 pc.;
- vegetable broth – 2 l;
- tomatoes – 200 g;
- bell pepper – half the fruit;
- coriander – 2 g;
- greens – 20 g.
Cooking method:
- Soak the beans for two hours.
- Remove the skin from the tomatoes and cut into slices. Grate the carrots on a coarse grater, chop the onion and pepper.
- Fry onions, carrots, tomatoes. Simmer for four minutes, add paprika. Season with salt, black pepper, ground coriander. Simmer for five minutes.
- Place the beans into the boiling broth and cook for 20 minutes. Season with roast and cook for six minutes.
- Decorate with greens.
In tomato
- Cooking time: 3 hours.
- Number of servings: 2 persons.
- Calorie content of the dish: 180 kcal per 100g.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: simple.
How to cook beans tomato sauce when losing weight, the following instructions will teach you. Unlike a canned store-bought product, a homemade side dish is low in calories and can be used as a complement to meat. White or red beans are suitable for making, tomato juice or tomato paste diluted with water.
Ingredients:
- dry red beans - a glass;
- onion – 1 pc.;
- tomatoes – 3 pcs.;
- carrots – 1 pc.;
- bell pepper – 100 g;
- tomato juice – half a liter;
- olive oil – 20 ml;
- parsley - a bunch;
- garlic – 3 cloves;
- garlic - 2 arrows.
Cooking method:
- Soak the beans for two hours, boil for 15 minutes.
- Cut the vegetables into equal cubes, add oil, simmer for 20 minutes.
- Add juice, beans, salt. Simmer for 15 minutes without a lid.
- Season with garlic and spices and simmer for five minutes.
- Let it sit for 10 minutes.
Boiled
- Cooking time: 15 minutes.
- Number of servings: 1 person.
- Calorie content of the dish: 32 kcal per 100g.
- Purpose: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: simple.
Boiled beans for weight loss are considered an indispensable product. You can boil dry seeds or fresh young shoots. In winter, frozen pods are suitable and are best steamed. A light side dish goes well with fish, chicken breast. It can be seasoned with aromatic spices, tofu soy cheese and olive oil mixed with lemon juice.
Ingredients:
- bean pods – 200 g;
- olive oil – 20 ml;
- lemon juice – 20 ml;
- rosemary - a pinch;
- dried basil - a pinch.
Cooking method:
- Place the pods in a steamer and cook for 11 minutes.
- Grind the spices in a mortar, add oil and lemon juice.
- Pour the sauce over the pods.
Stewed
- Cooking time: 3 hours.
- Number of servings: 2 persons.
- Calorie content of the dish: 121 kcal per 100g.
- Purpose: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: simple.
Diet stewed beans for weight loss can be tasty and healthy if you mix it with vegetables, seasonings and add a little cheese for sophistication. For the next recipe you will need white beans, which are distinguished by their tenderness and harmony of taste. Sweetish leeks and low-fat sour cream for topping are ideal. You can eat the resulting dish for lunch or dinner.
Ingredients:
- white beans – 300 g;
- leek – 300 g;
- canned corn – 20 g;
- sweet pepper – 300 g;
- onion – 1 pc.;
- vegetable oil – 20 ml;
- tomato paste – 20 ml;
- sour cream – 250 ml;
- hard cheese– 100 g.
Cooking method:
- Soak the beans for two hours, boil for half an hour.
- Cut the vegetables into equal slices and simmer in oil until half cooked.
- Pour in sour cream, pasta, season with grated cheese and spices. bake in the oven at 180 degrees for 15 minutes.
Contraindications
There are certain contraindications for beans when losing weight:
- advanced age;
- increased formation of acid in the stomach;
- gastritis, ulcers;
- gout;
- cholecystitis, colitis.
According to nutritionists, legumes are included in the list of the 10 healthiest foods. Beans are suitable for diabetic nutrition and fasting diets. Fiber, which legumes are rich in, is a natural laxative that prevents constipation.
Bean seeds and green pods are used for food. Special nutritional value beans in a combination of high-quality protein with starch, sugars, minerals, vitamins and essential amino acids.
Bean fruits contain vegetable protein - about 20%; fats - about 2% carbohydrates - about 58%; vitamins A, B1, B2, B6, K, PP, C, carotene. Beans contain large number natural antioxidant vitamin E. All these vitamins have a good effect on the condition of the skin, hair and nails.
Minerals - iron, calcium, phosphorus, potassium, magnesium, sodium, iodine, copper, zinc. And also fiber, citric acid and ash substances. There is little potassium and magnesium in vegetable and green beans, but in grain beans there is a huge amount. Green beans are good for diabetics. The pods are eaten only boiled and stewed, because they contain toxic substances that are destroyed during cooking.
Bean protein is easily digestible and contains the vital amino acids tryptophan, lysine, arginine, tyrosine, and methionine. Bean protein is close to animal protein and is equivalent to dietary chicken eggs. Therefore, beans are useful for vegetarian diets and fasting. Few nutrients are lost during processing. Canned beans retain up to 70% of vitamins and up to 80% of the original minerals.
Helpful tips for cooking beans.
Beans should be soaked overnight before cooking. Drain the night water.
The beans will be tastier and more nutritious if the water in which they are boiled is drained immediately after boiling, then poured in cold water again. Add three tablespoons of vegetable oil to it. Beans are salted only after they are completely cooked. Beans should be boiled in cold water so that the water barely covers the top. Cook over low heat, covered, without stirring. Cooking time is approximately 1.5 hours.
Beans - recipes
Bean salad with croutons
Products:
1 can of canned red beans, 1-2 bags of crackers, rye can be, 200 gr. cheese, 2 pickles (fresh can be used), garlic, herbs, mayonnaise.
Preparation.
Mix: beans, crackers, diced cucumbers, grated cheese, finely chopped herbs. Squeeze a couple of cloves of garlic and season with mayonnaise. The croutons should soak a little, so let the salad sit for half an hour. Many people like it when the crackers are crispy and not soaked. In this case, it is better to put the crackers just before serving.
Red bean soup
Products:
boiled beans - 1 cup, meat (or chicken) broth - 2 cups, vegetable oil - 1/4 cup, onion - 1 pc., garlic - 3 cloves, parsley - 3 branches, red pepper - 1/2 pc., mashed, bread - 4 pieces, salt - to taste.
Preparation:
Fry finely chopped onion, garlic, pepper, parsley, salt in vegetable oil. Add broth, mashed beans and prepared sauce to the pan.
Bring to a boil, stirring constantly, and cook for 2-3 minutes.
Cut white bread into cubes and prepare croutons. Serve the soup with croutons, garnished with herbs.
Red bean soup
Products:
at 60 gr. red beans: 25 gr. onions, 15 gr. walnuts, 3 gr. flour, 10 gr. ghee; salt, red pepper, cilantro to taste.
Preparation:
Sort the beans, rinse, add cold water, bring to a boil, skim off the foam and cook over low heat until tender. Place the beans in a colander, grind half of them well and dilute with the broth until a homogeneous mass is formed, add finely chopped onions to the mixture. Mix the remaining half of the beans, flour diluted with the broth, crushed walnuts, salt, red pepper, cilantro, combine with the remaining broth and the resulting mass and let it boil.
Creamy bean soup with rice and sweet pepper
Products:
bean puree - 1.5 kg, rice - 2 tbsp, sweet pepper - 50 g, cream - half a glass, egg - 2 pcs., butter - 2 tbsp, bread - 150g.
Preparation:
Beans, sorted and washed, add water, salt and cook until tender, then rub through a sieve along with the broth. Season with butter and cream, add boiled rice (cook in water for 15 minutes) and baked sweet green peppers, peeled and seeded, cut into strips.
Place the side dish in the soup when serving. Serve the buttered croutons on a separate plate.
Consumption of fresh foods in the diet is an important link healthy image life. But no less important is their correct combination, which many people forget about, and some people have never heard of it. In our article we will talk about the basic rules of separate nutrition.
The very idea of a rational combination of products has existed for a very long time. The ancient Roman physician and philosopher Celsus mentioned an unfavorable combination of foods that were poorly digested. He called for moderate consumption of everything salty, sweet, fatty, and stewed. This issue is also covered in the works of Academician I.P. Pavlova (1849-1936): for each type of food, digestive juices of different quantity and quality are secreted. And most fully the problem of the correct combination food products considered and substantiated by the American physician and teacher Herbert Shelton (1895-1985). It was his work that formed the basis modern system separate food. The main postulate of proper nutrition according to Shelton is the statement: “You only need to eat simple, unprocessed food, which is the healthiest diet.”
During the digestion process, the human body secretes enzymes necessary for the digestion of different groups of substances, so it is very important to simultaneously consume foods that are similar in structure, so as not to overexert digestive system. There are several groups of substances: proteins, fats, carbohydrates, starches, sugars, acids. And during the digestion process, they all behave differently. For example, an acidic environment is required to break down proteins, while an alkaline environment is required for carbohydrates. Therefore, the main goal of separate nutrition is to help the body tune in to each element. If foods of different natures are put into the stomach at the same time, then their digestion becomes difficult, and if incompatible foods are consumed, a malfunction occurs in the body. Poorly digested foods are stored in the form of fat and waste, and this can lead to weight gain and the development of diseases.
Where are they kept...
...proteins: all nuts and seeds, any grains, legumes (beans, peas), mushrooms, eggs; all products of animal origin (except lard and butter). Among vegetables, eggplants are considered proteins.
… carbohydrates: all sweets, sweet fruits, starches (potatoes), bread, cereals.
...starches: wheat, barley, rye, oats, as well as pumpkin and zucchini. Moderately starchy foods: cauliflower, root vegetables (turnips, radishes, rutabaga, turnips, carrots, parsnips, etc.).
...sugar: all types of sugar, all jams and honey.
…and ira: all types of vegetable oils, animal fats (butter, ghee, lard, full-fat sour cream and cream).
Characteristics of fruits and vegetables
Sweet: dried fruits, grapes, persimmons, figs, dates.
Sour: all types of citrus fruits, sour grapes, apples, plums, and tomatoes.
Semi-acid: not dried figs, some varieties of apples, peaches, pears, cherries, strawberries, currants.
Non-starchy and green vegetables: parsley, celery, spinach, sorrel, leek, white cabbage, cucumbers, beet and carrot tops, onions of all kinds, bell peppers, eggplants, green peas, asparagus, radishes, garlic and others.
Basic rules for combining products
1) Proteins + carbohydrates incompatible combination. They are absorbed differently and, when mixed, they interfere with each other: to digest proteins, the stomach increases the acidity of the juice, which quickly stops the absorption of carbohydrates, which occurs only in an alkaline environment. Therefore, after the simultaneous intake of such products, fermentation begins.
2) Proteins + proteins. Also not a desirable combination. To digest different types of proteins, gastric juice of varying acidity is secreted. Therefore, one of the components will not be digested properly or will take longer than usual. Do not combine meat with eggs, milk with nuts, cheese and meat.
3) Proteins + fats. Any fats inhibit the production of gastric juice. The presence of fats can delay the digestion of proteins by more than two hours. Therefore, do not combine proteins with fats. The situation can only be saved by the abundance of greens on the table, which reduces the ability of fats to inhibit secretion.
4) Proteins + starches. Digesting proteins requires a very acidic environment, and digesting starches requires a little acid. If you mix these types of products, the breakdown of starches will suffer, since a lot of hydrochloric acid, intended for proteins, will immediately be released in the stomach.
5) Proteins + acids. To digest protein, hydrochloric acid and pepsin are released. But if you eat acidic foods along with protein foods, the body will produce less pepsin than necessary. That is, the process of protein digestion will be delayed. This combination causes the process of fermentation and rotting of protein foods.
6) Proteins + sugars. Sugars of any kind interfere with the production of gastric juice. Thus, the absorption of protein foods is inhibited. Don't combine proteins with sugars. Protein, not digested, too for a long time is in the stomach, provoking rotting processes.
Note The following vegetables are combined with proteins: cabbage, tops of root vegetables, onions, zucchini, spinach, celery and other vegetables that do not include starch. When eating protein or starchy foods, the best addition is green leafy vegetables, unseasoned. You can add tomatoes, bell peppers, cabbage, and radishes to this salad.
7) Carbohydrates + acids- a bad combination. The acid in foods destroys the enzyme ptyalin (alpha-amylase in saliva), which is necessary for the breakdown of carbohydrates.
8) Carbohydrates + carbohydrates (or starches): you can eat one type of starch or carbohydrate at a time (for example, you should not eat bread, potatoes with pea puree and sweet cake together), since the stomach will accept only one type of starch/carbohydrate for digestion, and the rest will remain untouched, delaying the passage of food, which will ultimately lead to fermentation.
9) Carbohydrates + sugars don't match. Traditional pies with jam, sweet cereal and pasta casseroles, porridge, jam and honey on bread or in one meal with cereals and potatoes cause fermentation in the stomach.
10) Starches + acids. This is not a desirable combination, since acids destroy substances that digest starches.
11) Starches + sugars. The digestion of starches begins in the mouth under the influence of salivary enzymes and ends in the stomach. And sugars are digested only in the small intestine. Thus, having entered the body together, sugars are retained in the stomach, which causes the fermentation process. Conclusion: you cannot sugar porridge or put honey, bread with raisins, prunes or dried apricots in it.
Note Starch does not combine well with other foods. Starchy foods cannot be combined with each other. For example, potatoes and bread are digested differently. Therefore they will interfere with each other. Starchy food needs to be chewed very well, as processing it with saliva is important for its absorption. When cooking cereals, do not make a “smear”; let the porridge be a little dry - this is healthier. Light vegetables and root vegetables go well with starches. Those enzymes that are present in vegetables promote the absorption of starches. Starches take quite a long time to digest; it is better to leave such food for lunch. Processing of starches takes at least three hours. A person gets a lot of energy from starches, which can be spent on work after lunch.
Peculiarities
Melons are digested in the intestines. If melons enter the body together with other food, then the digestion of both melons and other food is inhibited. Therefore, melons are consumed as an independent dish. Due to the fact that melon (and sometimes watermelon), when eaten with other foods, is poorly digested in the stomach and causes upset, an opinion has arisen that melon is “weak.” Meanwhile, it cleans well gastrointestinal tract, if eaten separately.
Milk taken as a separate food. Milk is difficult to digest with any food except sour fruits.
Desserts Most of them are not healthy food. They are difficult to digest and inhibit the absorption of other foods. Therefore, it is better to avoid eating desserts. Cold desserts are very harmful. Because cold interferes with the functioning of digestive enzymes.
Fruits very useful when combined with nuts. In addition, fruits are well digested together with root vegetables and vegetables that do not contain starch.
- Do not mix fruits with other foods.
- Don't eat fruit as a snack. Let fruit be your breakfast or dinner.
- It is useful to eat fruit half an hour before meals.
- Do not mix sweet and sour fruits. Eat them separately.
- Fruits that ripen in the same season go well together. You can prepare a fruit salad with celery.
Food combinations to avoid:
- fish + rice;
- chicken + french fries;
- steak + pasta;
- ham sandwich;
- cheese sandwich;
- breaded fish;
- flour-based sauces for meat;
- nut brownies.
- omelet with ham
- omelette with cheese
- melon + ham
- melon + bread
- melon + cake
- melon + fruit salad
Valid combinations
- fish + vegetables;
- chicken + salad;
- steak + salad;
- ham without bread;
- a piece of cheese without bread;
- grilled fish;
- meat with satsebeli sauce;
- a handful of nuts.
- broccoli omelette
- omelette with vegetables
In order not to get confused in the combination of such a variety of products, you can use the following visual and simplified diagram:
1st group– protein products. Digested in an acidic environment: meat, fish, eggs, legumes, nuts, seeds, eggplants;
2nd group– live products. As a rule, they are consumed without heat treatment. Contains enzymes for the breakdown of nutrients: greens, fruits, vegetables (except potatoes), berries, dry wine;
3rd group- carbohydrates. Digested in an alkaline environment: sugar, honey, jam, potatoes, bread.
Conditionally compatible groups: 1+2, 2+3.
So much has been said about what cannot be combined and with what, that a completely fair question arises - what can you eat with it?
Meat, fish, poultry.
The best side dish for meat dishes– lettuce, spinach, chard, cabbage, asparagus, zucchini, pumpkin, onions, radishes, cucumbers. By the way, we don’t recommend a salad of tomatoes and cucumbers (a classic of the genre!): chopped cucumbers release the enzyme ascorbate oxidase, which destroys vitamin C, which tomatoes are rich in.
Potato.
Zucchini and white cabbage go well with boiled and baked potatoes. Seasoning the potatoes with herbs or fried onions is also a healthy option. By the way, it’s also better not to flavor potatoes with oil. Because potatoes are a source of carbohydrates, they have a high glycemic index (meaning they raise blood sugar levels). To lower glucose, the pancreas produces large amounts of insulin, which stimulates the formation of fat cells. And we don’t need extra folds on the body.
Cereals. Eat any cereals with water (buckwheat, millet, rice, oatmeal, barley, etc.) with vegetable salads dressed with olive oil.
Fruits It is better to eat separately, two hours after a meal, or 40-60 minutes before a meal. However, in the modern rhythm of life, it is better to eat fruit for dessert than a confectionery product. Therefore, combining fruits with other products is still acceptable.
Fluid intake either half an hour before a meal, or two hours after a meal.
Combination of cottage cheese and fermented milk products will be harmonious only if the “partners” are homogeneous products with sour milk (cheese, sour cream, feta cheese, etc.).
NB! When preparing food, one should not forget the golden rule: “The less complex the food mixtures, the simpler our dishes, the more effective digestion can be expected.”
Contents:
How to correctly combine foods when eating separately. Basic Basics building a diet. Examples of food compatibility.
The principles of separate nutrition say that food rots and is not digested if it is consumed in conjunction with food that requires other enzymatic activity. But the human digestive tract is finely tuned to food consumption each time, preparing the necessary substances at the stage of smell and chewing. Enzymes are even found in saliva, which allows you to program the gastrointestinal tract to process the necessary products.
It happens that there is too much food (as during feasts) and stagnation occurs. But this is a problem of overeating and unhealthy food abuse. However, studying the compatibility of products will help to create a nutritional basis at the start and teach a new relationship with food.
What products go together?
Below is a table of compatibility of products for separate feeding:
The table is constructed conveniently: we take the requested product, for example, eggs for breakfast, and see what to cook them with. Green or compatible products are highlighted with a plus: in this case, these are green vegetables with a low level of starch. To valid combinations ( yellow) includes sour cream and some starchy vegetables. Therefore, for breakfast we make an omelette in water with tomatoes and herbs, knowing that the products will be well absorbed.
We build the menu rationally
The food compatibility table distributes food into groups:
- Meat, poultry, fish- proper nutrition involves the use of lean sources of protein, so they will automatically be low in cholesterol ( unhealthy fat). Supporters of separate nutrition combine these products with herbs, onions, peppers, asparagus, spinach, and green beans to remove harmful animal fats along with fiber.
- Legumes(beans, lentils) cook well with fats (sour cream or vegetable oil), add any vegetables, which will give a boost of vegetable protein and fiber. However, potatoes are not desirable foods.
- Butter(fat sour cream and cream) are good in addition to vegetables, bread and cereals.
- Sour cream has many “friends” in the form of legumes, bread, cereals and potatoes, sour and semi-acidic fruits, tomatoes and any vegetables.
- Bakery products with cereals can be combined with sour cream, vegetable oil and legumes and vegetables.
- Sour fruits include oranges, grapefruits, lemons, kiwis, cranberries, pomegranates, tangerines, as well as sour apples and plums. This group also includes tomatoes. They go well with fats, other fruits and vegetables in salads, and as a snack with nuts and cheese.
- Semi-acidic fruits include all berries, cherries, apricots, sweet plums, peaches and grapes (not green or sultanas). Combine with sour cream and sweet fruits, vegetables (green and without starch), as well as cottage cheese and nuts for a snack.
- TO sweet fruits include bananas, watermelons, melons, green grapes, and all dried fruits. Combine with other fruits, herbs and fermented milk products.
- Non-starchy vegetables(everything except carrots, beets, pumpkins, zucchini, root vegetables, squash and cauliflower) are combined with any products except milk.
- Starchy vegetables- only with fats, including nuts, bread and cereals, other vegetables, dairy products and cheeses.
Now let's go through the individual products:
- What can you eat with? bread with separate meals? With fats and vegetables, and this will be a separate meal. For example, whole grain toast with sour cream and vegetable salad.
- What to eat with fish? It belongs to protein foods and is combined only with non-starchy vegetables. It can be baked with green beans, greens, eat with cucumbers and tomatoes.
- What to combine with pasta with proper nutrition? Of course, from durum wheat. Pasta can be prepared with oils and vegetables.
- What goes with it? cottage cheese with separate meals? Mix the salad with any vegetables, sour cream, fruits and dried fruits, sprinkle with nuts. You can just have a bite with cheese.
- What to eat with cheese for a snack? Can be served with cottage cheese, vegetables, berries and tomatoes. It’s easier to mix a nutritious vitamin salad of cheese, tomatoes and herbs.
- What do we eat with? potatoes? Since it is a starchy vegetable, it is better to keep it to a minimum and combine it with fats, but without proteins. Thus, you will have to pamper yourself with french fries without meat, and bake without sour cream, which contains proteins.
Compatible healthy food products
The table of acceptable combinations simplifies menu creation:
- It is permissible to bake meat, eggs and fish even with starchy vegetables, except potatoes. But mixing eggs with meat is strictly forbidden.
- Potatoes and cereals can sometimes be combined with cheeses and nuts.
- Milk can be used to make smoothies with berries, bananas (semi-sweet and sweet fruits) and herbs.
- You can sometimes indulge in a salad of dried fruits with nuts or cheese with nuts for a snack.
Remember the simple rules of separate meals:
- do not combine different sources of protein;
- do not eat proteins with starches, cereals and bread;
- always eat watermelon or melon separately from other foods;
- You are strictly forbidden to eat sandwiches with sausage and meat, but sometimes you can eat sandwiches with cheese.
Herbert Shelton's approach
Views on separate nutrition are dictated by digestive chemistry. Starch is digested in an alkaline environment created by the enzyme ptyalin in the mouth. Proteins - in acidic, hydrochloric acid.
Shelton, like any chemist by profession, knew that acids and alkalis neutralize each other. When protein and starch are consumed together, digestion stops. Undigested food becomes soil for bacteria, which ferment and decompose the remains. As a result, harmful substances such as alcohols and acids are produced. Constipation can be the result of the wrong combination of foods.
Product compatibility according to Shelton is as follows:
- There are acids and starches separately, but together they cause fermentation and indigestion. Acids are berries, sour fruits. Starches - beans, beets, peas, potatoes, corn, pumpkin, carrots.
- Eat protein and carbohydrate foods separately, since proteins need an acidic environment for absorption and a long digestion time - 4-5 hours. Proteins are not just meat, fish, eggs and milk. These are nuts, lentils, peanuts, avocados, soybeans, seeds.
- Do not mix two types of protein foods at one time. Applies to animal, vegetable and dairy proteins.
- Eat proteins and acids separately, since acids will inhibit the production of acids for protein breakdown.
- Eat fats and proteins separately, and some foods, especially nuts, take about three hours to digest.
- Do not combine proteins and sugars (fruits), as well as fruits and flour, because then the fruits will not be digested.
- Watermelons cannot be combined with other foods, and desserts are not digested at all, gradually being broken down by bacteria into alcohols and acetic acid.
Shelton recommended separate meals for people with digestive problems: constipation, bloating, disorders. 
Why is it better to eat fruits separately?
Fruits are sources of fiber, vitamins and minerals and can cleanse the gastrointestinal tract. But if you eat bread, meat, and then an apple, the fruit will not reach the intestines, but will come into contact with food and gastric juices, disrupting absorption.
Therefore, it is necessary to eat fruits on an empty stomach or before meals. When people complain of heartburn after eating watermelon or diarrhea after drinking a banana, they most likely combined them with other foods. Gases are formed, bloating, heaviness and nausea occur. Hair loss, nervous exhaustion and dark circles under the eyes are the results of eating fruit after other foods.
Herbert Shelton says that even sour lemons and oranges become alkaline in the body. Fruits are necessary to maintain normal acid-base balance in the body. 
Balanced diet
Dietary recommendations call for eating a palm's worth of protein, a fist's worth of whole grains and a handful of vegetables at each meal. One person will live his entire life eating chicken and cereal without experiencing stomach problems. The other will suffer from heaviness.
The presence of various theories regarding menu construction only indicates that Each person's body is unique. Almost all diets, including low-carbohydrate, high-protein, keto diets, as well as the food compatibility theory, were invented to treat gastrointestinal problems. They were not initially considered for weight loss, but helped to learn to choose food consciously, which led to improvement appearance person. Therefore, you should not expect that a particular nutritional system will 100% help burn fat. Separate meals, like the food pyramid, teach planning and healthy choices.
Beans are not only a tasty vegetable, but also very healthy, they contain a lot of protein.
Beans can be added to soup or borscht; even without meat, the first course will turn out rich and satisfying.
You can also make many different salads with boiled beans; they can be combined with many ingredients: mayonnaise, sausage, tomato, cucumber, onion.
Beans also go well with tomato paste; lobio turns out simply excellent.
You can make pies with beans; they also go well with flour.
It goes well with borscht if you need to use it, but you don’t like it in its pure form
Beans are an excellent protein product. Combines with all vegetables. Can be added to almost all salads, borscht with beans is delicious, can be made as a side dish for fish, and delicious as an addition to canned winter salads.
Beans go well with both meat and fish as a side dish. An excellent addition to borscht and soups, beans can be consumed as a separate independent dish as stewed or boiled beans. Green beans are a dietary dish and are recommended for those who are watching their weight, blood sugar levels, and cholesterol levels. So doctors recommend green beans for diabetics and people with cardiovascular diseases. Great salads are made with both green and other beans.
Beans go well with vegetables.
The presence of tomato in the dish is highly desirable.
I cook one dish and it can be covered for the winter.
I take vegetables - twisted tomatoes, chopped onions, grated carrots and set them to simmer.
Separately, boil the beans in advance until soft, but do not allow them to fall apart.
Add it to the vegetables and continue to simmer.
A delicious dish.
It can be added to borscht in winter or eaten as a separate salad.
I love it hot in winter with scrambled eggs.
If we talk about green beans, they can become an independent side dish for meat, chicken or fish.
The ends of the beans should be cut off, steamed or boiled in water, placed in a sieve, then placed in a deep plate and poured with a mixture of garlic, olive oil. lemon juice, salt and pepper.
Wonderful green beans goes well with tomato sauce, borscht, and vegetable soup.
Dry beans in the form of beans also go well with tomato sauce.
The beans, after soaking, are boiled, then cooked in tomato sauce made from fried onions and fresh tomatoes smashed in a blender.
Bean puree with fried onions is also a side dish for fish and meat, a filling for pies and pies.
You can also add these beans to borscht and soup.
Beans are a valuable protein product that contains not only vegetable protein, but many vitamins and microelements that are so necessary for our body.
We all know that there are different types beans: red, white, black, green, asparagus.
Beans are tasty as an independent dish or in combination with other products in the form of vegetable side dishes, stews, purees, and soups. I really love the Georgian dish lobio, both red and green beans.
Beans go well with onions and tomatoes, as well as cilantro and other herbs.
It can be an excellent side dish for boiled or stewed meat and fish, on its own or in combination with other vegetables. It’s good to add chopped beans to lobio or other bean dishes. walnut, khmeli-suneli spices or tkemali sauce and garlic as desired.
These dishes can be used as side dishes and as cold appetizers, as independent dishes, warm or hot.
Beans are protein, and for digestion, according to proper nutrition, beans are best combined with non-starchy vegetables. Such as cucumbers, carrots, cabbage, beets and so on. Under no circumstances should protein be combined with protein: meat, fish, eggs, peas.
As an option, I would make beans in a batter with seasonings - this way they will be a delicacy in themselves.
Also, raisins, prunes, apples, boiled carrots can be quite a juicy solution for a salad with beans.
As an option, canapés like olive_beans_cheese_pickled cherry or a piece of pickled mushroom_beans_piece (or carrots, nuts, fried potatoes, red fish, caviar, ...)
Beans with walnuts (or cashews), for example, should also be an interesting combination.
I haven’t tried any of these dishes, but the dishes should turn out interesting and quite expressive and bright in taste. I like to come up with something new (:
(The idea is that the consistency of the beans should match the neighboring ingredients, and the neighboring ingredients should add flavor or diversify the rather boring taste of the beans and also help digest it, because this is a rather heavy product for digestion).
To make an excellent second course from beans, you can add the following to boiled beans:
Tomato based sauce;
Fried Minced Meat;
Vegetable salad with mayonnaise;
Country sour cream;
Fried onions and carrots.
There are also interesting recipe, where fish (tuna) and spaghetti are mixed with beans.
I'm assuming we are talking about dry beans and not green beans. There are many types of beans: red, white, lubia, mung bean, black, adzuki. Small red adzuki beans go well in salads. You can make a salad from boiled beans, apple, green celery, walnuts and mayonnaise. Black beans can be mixed with white boiled rice and served with poultry, meat, and fish. white beans. It's great to serve with a roast by boiling it in tomato sauce. and large red beans are excellent stewed with peppers and meat. This Mexican spicy dish is called chili con carne.
