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Rustic Mediterranean buns with cheese and aromatic herbs

Rustic Mediterranean buns with cheese and aromatic herbs

Put the sifted flour in a kneading bowl, make a hole on top in the middle, put the yeast, sugar and salt on the edge.

Pour warm water and knead quickly for 3 or 4 minutes), add the two teaspoons of olive oil, knead for another minute, then leave to rise for 40 minutes.

Meanwhile, mix the cheese with the egg and set aside.

The herbs are washed, finely chopped and mixed with olive oil.

With your hands greased with olive oil, fold the dough two or three times and break six pieces of it.

Each piece (in the form of a ball) is placed in a tray lined with parchment and pressed with your fingers in the middle, making room for the cheese filling. Don't try to look perfect, they are rustic buns.

Put a tablespoon of cheese and a teaspoon of herb oil on top.

Leave the dough to rise for another 20 minutes and bake the buns until golden brown, about 30 minutes.

The buns are very tasty and smell enticing.


Use the avocado fruit for the delicious Guacamole sauce

Guacamole sauce ingredient:

Method of preparation

Before you go to work, here's how to choose and clean this fruit.

Avocado is recognizable by color if ripe. It should be a darker green. When you buy it, hold it in your hand and squeeze it lightly to make sure it is soft enough to be used for cooking.

In case you haven't opened an avocado before, find out that all you have to do is cut it in half and remove the large kernel from the inside. Then, with a spoon, lightly peel the pulp from the inside.

How to prepare this recipe is quick and easy. After removing the avocado core in a bowl, grind it with a fork. Here you will see if it is baked or not. If the core is hard, grind it with a knife. It is not recommended to put it in the blender because it is made into a paste.

Then add the lemon juice, a little salt and sprinkle with coriander if you have it on hand. Fresh green onions in the garden should be chopped, as well as tomatoes. Then add them to the avocado sauce. Taste the preparation to make sure it is seasoned exactly as it should be and ready. You have finished preparing a delicious recipe, loved in many parts of the world.

As a serving recommendation, it can be eaten as a side dish or as an appetizer. Usually, spread on toast and enjoy each flavor of the composition.

In the second recipe in which the avocado fruit is the protagonist, you will find out what ingredients make up the hearty and refreshing salad that you can enjoy at any time of the day.


Cold Pressed Oil For Frying & # 8211 VITAQUELL & # 8211 500ml

Dietary product of the highest quality. Fauser Vitaquell Gmbh is the manufacturer of some of the highest quality vegetable oils available worldwide. Vitaquell oils come only from the cold pressing of the oilseeds from which they are obtained. They are oils WITHOUT GLUTEN, LACTOSE, MILK PROTEINS, EGGS or YEAST, with an extremely strict SODIUM content and without PRESERVATIVES, DYES or other E's. Containers (special glass, food plate, etc.) that protect the contents against the action of ultraviolet rays and possible contamination with phthalates are always preferred.

This Hot Cooking Oil is a very pure oil obtained by cold pressing from a certain variety of Sunflower. It is intended exclusively for cooking at high temperatures and especially for frying. After cold pressing, some physical methods of deodorization and deodorization were used so that the oil benefits from a completely neutral taste.

It contains a small percentage of saturated fatty acids and a very high oleic acid (monounsaturated fatty acid) which gives it a very high fumigation point, making it ideal for frying, frying or other ways of cooking at high temperatures.

Ketogenic diet

"Ketogenic and Hyperprotein Diets delight many of the potential weight loss". They are permissive, they work and & ndash from the point of view of many & ndash they are even pleasant, containing plenty of food of animal origin. They are somewhat similar and that is why they compete on the pseudo-nutrition market under various names of doctors or nutritionists touched by genius. Personally, I don't like any of them! They have nothing to do with physiology, but rather descend from the pathological area, forcing some metabolic pathways less used by the body and which are performed uneconomically, with high energy consumption. Obviously, the patient is losing weight! But where's the chick !? Well, to get the energy needed for the body to function, it burns much more glucose than normal! Before burning them, the body converts non-carbohydrate nutrients into monosaccharides that are uneconomically and biologically expensive. This transformation also costs energy, hence the story of "burning fat" in magazines! Good, good, but what's the problem if you burn a lot more glucose than normal ?! Why is it not good, because man loses weight even though he eats what he likes (fats, proteins, etc.)? Forget the problem! Whatever you bring into the body, the basic energy molecule is a monosaccharide! We can't change things! I'm just doing a simulation, using some simple numbers: you bring a certain amount of macronutrients to turn them into the burning monosaccharide. You use accessory metabolic pathways to produce from that food approx. 7 g of glucose of which you only need 1g. You burn the remaining 6 g to get the energy needed to obtain the useful gram. This saves the body! You burn 7 molecules to get the effect of one! Obviously, resources are being consumed and the body is depleting its reserves! But at what price? Ladies and gentlemen, burning glucose is worth it! It is called an oxidative attack and creates in the mitochondria (cellular energy plant) and not only in it, a spell scientifically called oxidative stress. This action given by reactive oxygen species (grounded in our country under the name of Free Radical & # 8211 and which everyone talks about) on intracellular structures IS THE MEASURE OF THE PASSAGE OF TIME OVER A CELL, ie its wear. An extremely enlightened doctor & # 8211 Richard A. Passwater (1995) & ndash said: “The stability of living systems deteriorates progressively due to chemical reactions and not over time. If we can control the rate of these harmful reactions, we can control the aging process. What's more, most patients who flirt with excess weight are either dyslipidemic, or have problems with the metabolism of proteins and nitrogenous bases, or both, plus many others! Well, how do we do that? Do we give them a helping hand to die faster but thinner? In other words, and because any patient has the right to free will, I will do my duty and select on this site, under the dietary indication KETOGENIC DIET and HYPERPROTEAN DIET, those foods that can be introduced into them. To help those who want it! Personally, I will never prescribe such diets, except in very punctual and well-selected cases! ”& Ndash Dr. Albu Horatiu 2013

Low Carb Diet

"Low Carb diets are" misleading "names of those less knowledgeable, under which ketogenic diets with hyperprotein inflections are also hidden. Otherwise it can't be! It is based on a low content of carbohydrates (carbohydrates) in the diet, which forces the body & ndash in order to produce energy from other macronutrients & ndash to use some less common metabolic pathways, high energy consumers! In essence, man loses weight, but also ages at a much faster rate during the use of these types of diets (hyperprotein and ketogenic) because they are achieved on metabolic pathways much more intensely forming SOR (free radicals). But in some situations they also bring advantages & # 8230 Even some diabetics and their doctors prefer them! Under physiological conditions (of normal functioning) the human body is designed to obtain about 55-65% of the necessary energy from carbohydrate energy substrates. In the case of Low Carb, Ketogenic and Hyperprotein diets, the energy intake of carbohydrates is practically less than half. Thus we will consider as Low Carb a food that comes with a quantity of carbohydrates that would generate up to 25% of the energy of a normocaloric food (which brings 150kca / 100g). That is & ndash for us & # 8211 the food that brings at most 37.5kcal / 100g by way of hydrocarbons is Low Carb. Thus, according to the calculations (1g HC = 4Kcal), we will consider and note with the dietary indication LOW CARB those foods that come with less than 10g hydrocarbons / carbohydrates for every 100g prepared in the manner expected by the manufacturer in case of solids and less than 4g / 100ml in the case of those who consume liquids! ”& Ndash Dr.Albu Horatiu 2013

No Caffeine

Produced without any of the three xanthine derivatives (caffeine, theobromine and theophylline) frequently existing in the plant kingdom. & # 8220Caffeine or Caffeine is a plant alkaloid in the xanthine group that acts as a competitive inhibitor on the neurotransmitter adenosine receptors. Thus, it has an effect of disinhibiting neural activity and disrupting the sleep-wake cycle. Through its metabolites, it inhibits the sensation of hunger and increases the tolerance to physical exertion (paraxanthin), increases the arterial blood flow rich in oxygen and nutrients to the brain and muscles (theobromine), relaxes smooth muscles & # 8211 especially the bronchioles & ndash increases the rhythm and heart pump efficiency (theophylline). The main natural sources of caffeine are tea, coffee, mate, guarana, maca. And cocoa contains relatively small amounts of caffeine. Because this alkaloid is found in some of the most widely used beverages, caffeine-restricted regimens or caffeine-free substitutes for these foods should be addressed. Caffeine-restricted diets are recommended in: & # 8211 Anxiety, panic attacks, insomnia, depression, tendency to depression. & # 8211 Many cardiovascular diseases, angina pectoris, post-infarction status, hypertension, cardiac arrhythmias. & # 8211 Epilepsy. & # 8211 In those with diabetes, hyperthyroidism and gastric hyperacidity. & # 8211 Those who receive certain drugs including beta blockers, other sypathomimetics, nicotine, ephedrine, pseudoephedrine, quinolones (norfoxacin, ciprofloxacin, etc.), MAOIs, benzodiazepines, theophylline, methylxanthine. & # 8221 Dr.Albu Horatiu 2013

Cholesterol Free

& # 8220In order to lower total plasma cholesterol, some doctors prescribe mutually supportive medications and diets. It starts from the idea that the reduced intake of exogenous cholesterol (income from food) has an impact on the level of total plasma cholesterol. Medical and nutritional research over the past two decades has shown that & # 8211 in essence & # 8211 there are two types of cholesterol & # 8211 good (HDL) and bad (LDL) & # 8211 in the sense that people who have a high amount of good cholesterol (HDL) has a lower risk of developing atherosclerosis than those who have a high amount of bad cholesterol (LDL). From the point of view of Orthomolecular Nutrition, it is admitted that the normal values ​​of blood cholesterol vary between 120 and 260 mg per 100 ml, there are large individual variations depending on age, sex, race, occupation and activity status. To say that the normal upper limit of total plasma cholesterol is 200mg / dl for all individuals seems to be quite illogical. Many doctors and nutritionists & # 8211 I subscribe to & # 8211 agree with a 2009 statistic from a Mayo Nutrition Clinical Trial. It shows that under normal living conditions, the maximum values ​​of total blood cholesterol in Caucasian individuals over the age of 30 can exceed 200mg / dl, reaching values ​​of up to 280mg / dl in the case of past men. for 60 years. The logical, effective steps in the fight against high cholesterol are: 1. Diet with a low cholesterol diet indicated by a doctor or nutritionist. 2. Combination with diet and other lifestyle changes that may improve the plasma cholesterol profile. Thus: promoting exercise, weight loss, avoiding plateaus of mental stress and fatigue, quitting smoking. 3. Only if by these methods & # 8211 being the main diet & # 8211 cholesterol does not decrease significantly, it is probably an increased endogenous synthesis (cholesterol produced in the body). Only in this case the attending physician will indicate a drug treatment (usually statins) that in the lowest possible dose to help dietary conduct. & # 8221 Dr. Albu Horatiu 2009

Gluten free

“Gluten is a protein amalgam (prolamine and gluteline) existing in most common cereals. Because it is insoluble in water and sticky, it is used in the food processing industry as the cheapest food binder. in addition to cereals that contain it naturally, you may be surprised to find it in almost any food with several ingredients and that does not carry the dietary indication GLUTEN FREE or GLUTEN FREE. There is an alarming increase in overt and clinically underlying gluten intolerance. For this reason, both immuno-nutritional and orthomolecular anti-aging or special diets for certain diseases recommend its long-term elimination from the diet. The most important special dietary and orthomolecular dietary recommendations of the GLUTEN-FREE diet are: & # 8211 Immunonutrition diets that usually exclude gluten, lactose, milk proteins, eggs and sometimes yeasts from specific serological tests1. & # 8211 Intolerances to gluten, dairy, eggs, oilseeds and soy. & # 8211 Celiac disease (asymptomatic, potential, manifest), and herpetiform dermatitis. In these two cases, gluten-free diet is not started without a correct diagnosis, because the elimination of gluten inevitably leads to falsification of the results of laboratory tests. & # 8211 Orthomolecular Nutrition Diets in Rheumatoid Arthritis and Other Autoimmune Diseases (Ulcerative Rectocolitis, Crohn's Disease, Psoriasis, Multiple Sclerosis, Lupus, etc.) & # 8211 Orthomolecular Nutrition Diets in which a sc of the pro-inflammatory and inflammatory status of the body2 (Metabolic Syndrome, Diabetes II, Its obesity). & # 8211 & # 8211 Autism3 (according to the exorphinic theory of autism). & # 8211 Schizophrenia, severe depression, epilepsy (according to the theory of excess opioids) 3 “Dr. Albu Horatiu 2010 1 Immunoslimming: weight loss taking into account our food intolerances and blood sugar control. Dominique Rueff. Bucharest & # 8211 Ed. Spandugino, 2013 2 Metabolic Syndrome. Camelia Diaconu. Bucharest & ndash Ed. Medicala, 2011 3 Siege of food opioids & ndash exorphins. Irina M. Jaba and Ostin C. Mungiu & ndash Modern Medicine, 2006

Lactose free

“Lactose is a disaccharide (made up of one molecule of galactose and one molecule of glucose) present in animal milk. Depending on the species from which it comes, it may have a lactose content of up to 0.8%.In addition to lactose and other active nutritional compounds, animal milk also contains a whole number of proteins with an important impact on the immunology of the human body. There is an alarming increase in overt and clinically manifest intolerance to lactose and especially to milk proteins. For this reason, both immuno-nutritional and orthomolecular anti-aging or special diets for certain diseases recommend the long-term elimination of milk of animal origin, most of its derivatives (as well as foods containing them) from the diet of many people. The most important recommendations of dietetics and orthomolecular nutrition of lactose-free and / or milk-free protein are: & # 8211 Immuno-nutrition diets that usually exclude (or follow specific serological tests) gluten, lactose, milk proteins, egg and sometimes yeast1. & # 8211 Lactose intolerance due to lactase deficiency, inflammatory bowel disease, various malabsorption syndromes. & # 8211 Special maintenance orthomolecular diets of the cancer patient, neoplastic diet during chemotherapy, cancer prophylaxis. & # 8211 Special orthomolecular diets from inflammatory and autoimmune diseases (rheumatoid arthritis, ulcerative colitis, Crohn's disease, poriasis, multiple sclerosis, lupus, etc.), from chronic viral diseases (chronic hepatitis and liver cirrhosis, HPV infections, etc. ), from allergic asthma, atopic dermatitis and other allergies. Other tendencies to dissimilar disorders such as immune deficiencies, excessive immunity or immune anarchies). & # 8211 Orthomolecular Nutrition Diets which aims to decrease the pro-inflammatory and inflammatory status of the body2 (Metabolic Syndrome, Diabetes II, Obesity, etc.). & # 8211 Celiac disease (asymptomatic, potential, manifest) and herpetiform dermatitis. Dietetic and Orthomolecular Nutrition practitioners believe that eliminating milk protein from the diet brings an additional benefit to the elimination of gluten. This would consist of decreasing the pro-inflammatory and dissimilar status of the body. & # 8211 Autism 3 (according to the exorphinic theory of autism). & # 8211 Schizophrenia, severe depression, epilepsy (according to the theory of excess opioids) 3 “Dr. Albu Horatiu 2010 1 Immunoslimming: weight loss taking into account our food intolerances and blood sugar control. Dominique Rueff. Bucharest & # 8211 Ed. Spandugino, 2013 2 Metabolic Syndrome. Camelia Diaconu. Bucharest & ndash Ed. Medicala, 2011 3 Siege of food opioids & ndash exorphins. Irina M. Jaba and Ostin C. Mungiu & ndash Modern Medicine, 2006

No Milk Protein

Product guaranteed not to contain Milk Protein. “Besides lactose and other active nutritional compounds, animal milk also contains a whole amount of proteins that have an important impact on the immunology of the human body. There is an alarming increase in overt and clinically manifest intolerance to lactose and especially to milk proteins. For this reason, both immuno-nutritional and orthomolecular anti-aging or special diets for certain diseases recommend the long-term elimination of milk of animal origin, most of its derivatives (as well as foods containing them) from the diet of many people. The most important recommendations of dietetics and orthomolecular nutrition of lactose-free and / or milk-free protein are: & # 8211 Immuno-nutrition diets that usually exclude (or follow specific serological tests) gluten, lactose, milk proteins, egg and sometimes yeast1. & # 8211 Lactose intolerance due to lactase deficiency, inflammatory bowel disease, various malabsorption syndromes. & # 8211 Special maintenance orthomolecular diets of the cancer patient, neoplastic diet during chemotherapy, cancer prophylaxis. & # 8211 Special orthomolecular diets from inflammatory and autoimmune diseases (rheumatoid arthritis, ulcerative colitis, Crohn's disease, poriasis, multiple sclerosis, lupus, etc.), from chronic viral diseases (chronic hepatitis and liver cirrhosis, HPV infections, etc. ), from allergic asthma, atopic dermatitis and other allergies. Other tendencies to dissimilar disorders such as immune deficiencies, excessive immunity or immune anarchies). & # 8211 Orthomolecular Nutrition Diets which aims to decrease the pro-inflammatory and inflammatory status of the body2 (Metabolic Syndrome, Diabetes II, Obesity, etc.). & # 8211 Celiac disease (asymptomatic, potential, manifest) and herpetiform dermatitis. Dietetic and Orthomolecular Nutrition practitioners believe that eliminating milk protein from the diet brings an additional benefit to the elimination of gluten. This would consist of decreasing the pro-inflammatory and dissimilar status of the body. & # 8211 Autism 3 (according to the exorphinic theory of autism). & # 8211 Schizophrenia, severe depression, epilepsy (according to the theory of excess opioids) 3 “Dr. Albu Horatiu 2010 1 Immunoslimming: weight loss taking into account our food intolerances and blood sugar control. Dominique Rueff. Bucharest & # 8211 Ed. Spandugino, 2013 2 Metabolic Syndrome. Camelia Diaconu. Bucharest & ndash Ed. Medicala, 2011 3 Siege of food opioids & ndash exorphins. Irina M. Jaba and Ostin C. Mungiu & ndash Modern Medicine, 2006

No Egg Protein

Product whose manufacturing recipe does not include egg components. "Contrary to popular belief, allergies and especially intolerances to egg proteins are quite common. If the allergy materializes in plasma, especially through the appearance of high levels of IgE, food intolerance mainly causes reactions that involve the fixation of IgG on the cell surface and the extracellular matrix.1 If the allergy has noisy manifestations, sometimes even dramatic, the intolerance unfolds destructive processes, insidious (often unknown). When the presence of the antigen (the protein) is permanent or repeated frequently, it is a chronic inflammation that can even be the basis of degeneration or autoimmune diseases.1 At first glance it is extremely easy to eliminate egg proteins from the diet. This is not the case due to the fact that the food industry uses a lot of the egg or its component parts. The solution is to choose products that have the specification of 100% Vegetable or those that explicitly state that no eggs were used in the manufacturing process. “& Ndash and blood sugar control. Dominique Rueff. Bucharest & # 8211 Ed. Spandugino, 2013

No Added Sugar

Products in which no sugar has been added. They contain exclusively sucrose from the constituent raw materials (cereals, fruits, vegetables, oilseeds, etc.). & # 8220Glucose (I.G 100), honey (I.G 90) and sugar (I.G 70) are the main sweeteners used in the food industry and at home. They have a high glycemic index, thus bringing a high glycemic load. For these reasons, they are completely outlawed for those who want a good surveillance of body weight, blood sugar levels and pathological conditions related to their disorders (Metabolic Syndrome, Diabetes, etc.). Moreover, I want to draw attention to the hidden sugars that, under this or another name, are added in the recipes of some foods that you would not even expect! The most convenient solution is to read the labels and safer, to choose the foods with the indication WITHOUT ADDED SUGAR. & # 8221 & # 8211 Dr. Albu Horatiu 2013

Immunonutrition

“What is Immunonutrition ?! One of the most devastating medical, nutritional and public health problems of our times is the explosive growth of metabolic pathology (obesity, metabolic syndrome, diabetes) and which is closely correlated with the increased cardiovascular risk.1 A scourge for all , except for pharmaceutical multinationals, health care providers and pension funds & # 8230 & # 8211 to whose position I also agree & ndash considers that: “each problem of overweight is a specific one, related to the individual and genetic history, to the lifestyle. She will not find her solution in any miraculous regimen, magazine article or in a nutritionist touched by genius. ”2 In my view, in reaching a normal weight and in honorable analyzes from the point of view of dysmetabolic syndrome (and sometimes even inflammatory), the following three elements have the greatest importance: 1. Foods that bring carbohydrates but those with Low Glycemic Index. 2. The almost daily intake of representative amounts of Omega 3 essential polyunsaturated fatty acids (both active forms and inactive precursors) and in a perfectly balanced ratio for age and pathology with those Omega 6. 3. Study of food tolerances / intolerances to those foods usually consumed by the patient. These are the main elements! They come to correct the "food factor" which is the real "Chinese drop" for our body! Depending on the needs of the patient and the experience of the doctor treating him, some adjuvants such as promoting movement / thermogenesis as well as medication (hypoglycemic, hypolipemic, hypocholesterolemic, antihypertensive, anticoagulant, etc. etc. & ndash as appropriate) may be associated. Now, usually for the great mass of patients, things are taken in the opposite direction! For whose benefit ?! If points 1 and 2 above are handy enough for us to prescribe, apply and follow them, the last & ndash, namely "Study of food intolerances" will still lead us to an analysis laboratory (but it is true that & ndash do not have to we, the ones who know from the secrets of Orthomolecular Nutrition, are silent and we can empirically detect some of the foods & ndash not the ingredients & # 8211 that “do not suit the patient.” I do this through a technique called by me "dinner with unique food"!) For the study in the laboratory of food intolerances are currently used (August 2013) two important methods: & # 8211 Granulocyte stimulation tests (cytotoxic test, leukotrace, etc.) which & ndash in my opinion & ndash will be abandoned in time. I do not comment on the viability of the technique, not having the quality and training to do it, but I did not get great satisfaction from these methods. And this especially due to the accompanying software that built a diet quite out of the context of the vast majority of patients. & # 8211 ELISA tests that dose total and specific IgGs. These, due to the good reproducibility of the results, seem to me to be the most useful. The problem is also with the interpretation software and therefore, I kind of "brush" depending on the characteristics of the patient's diet taken out of the laboratory. We used several tests, both in Romania and in the West, some more extensive and expensive, others smaller and more permissive for the patient (York, Imupro300, Imupro500, Imupoids, etc.). The latter & ndash Imupoids & ndash developed by Prof. Rueff seems to me the easiest, least expensive and adapted to the needs of the Romanian patient, who traditionally has a slightly diversified diet. Too bad it is not yet available in Romania. I look forward to this test or another similar one! What do these tests want to show us? They provide an important indication of whether some of the foods consumed by the patient lead to immunological conflicts (other than IgE-mediated allergic phenomena & ndash) which, over time, lead to lesions at the "brush edge" (from the level of the brush). of the small intestinal mucosa) that promotes changes in intestinal permeability.3 chronic-degenerative ones (through induced macro and micronutrient deficiencies / excesses) and especially in the case of those evolving on a field with weak antiviral and antineoplastic immunity. I totally agree! Moreover, according to Prof. Rueff: “The tendency to make too much weight and fat in relation to the caloric amount of what we eat is part of this process.” 2 Both I and many other confreres or patients who had -to deal with such tests, we noticed that most (over 80%) of us, those with a tendency to gain weight or even obese of varying degrees, are intolerant (ie we develop IgGs) to at least one or two of the the following food components (usually the first three): & # 8211 Gluten (a protein found in wheat, related grains, but also as an industrial supplement to many other foods), & # 8211 Milk proteins (in milk, dairy products and foods in which dairy products have been used), & # 8211 Egg proteins (eggs and foods in which parts of them have been used), & # 8211 less often in yeasts and foods containing them. Based on the experience of these tests and the literature in the field, I will apply the dietary indication IMMUNONUTRITION to those High Class organic and dietary foods on this site that come in support of those who follow immunonutritional diets. Thus, most of the time, these people are the "beneficiaries" of at least one or more of the intolerances mentioned above. The selected foods DO NOT CONTAIN / HAVE NOT BEEN USED IN THE PRODUCTION PROCESS: gluten, egg, milk and ingredients that may contain them. “Elimination of intolerant foods has other consequences3, in addition to the immune conflict in the intestinal wall. Thus, there is a partial destruction and change in the permeability of the mucosa by damaging / shattering the cells of the villous epithelium, the so-called "brush edge". The combination of these immunological and anatomical disorders will lead to a "malnutrition" that is at the origin of many chronic diseases as well as overweight. If it is not treated the cause & ndash food intolerance and repermeabilization of the small intestine wall & ndash the weight problem will never be solved. This explains the failure of all restrictive regimes, the pain and disappointment of those who limit themselves to these diets. ”2 I hope that these short notes will make your choice much easier! Good luck! ”& Ndash Dr.Albu Horatiu 2013 1 Preface by Prof.Dr. Constantin Ionescu-Targoviste at Immunoslabirea: weight loss taking into account our food intolerances and blood sugar control. Dominique Rueff. Bucharest & # 8211 Ed. Spandugino, 2013. 2Immun weight loss: weight loss taking into account our food intolerances and blood sugar control. Dominique Rueff. Bucharest & # 8211 Ed. Spandugino, 2013. 3Immunonutrition, feeding according to its immunity. Dominique Rueff, Bernard Weber, Camille Lieners, William Amzallag. Ed. Francois Xavier de Guibert, 2009. More than healing. Dominique Rueff. Bucharest & ndash Spandugino Publishing House, 2013. Metabolic Syndrome. Camelia Diaconu. Bucharest & ndash Ed. Medicala, 2011.

Suitable for children

& bdquo every day that passes, experience shows me that most parents are interested in the health of their children only when there are significant problems, usually illness.It's a big mistake! Thus, in addition to the fact that this attitude can lead to dangerous or even dramatic situations (due to the potential negative evolution of some of the diseases, depending on the field on which it develops) the treatment itself (usually pharmacological and with positive effects on the disease) it leads, through an inevitable side effect of general intoxication of the organism, to the decrease of the life expectancy of the treated one, in a word to the shortening of the life. As we all intuit, God gives us a health that we must preserve, preserve and care for, so that we can benefit from it as long as possible. The same thing happens with the “vital source” or the length of life! Through genetic dowry we are & bdquorezerved and destined “a certain time of life, of which BOTH PARENTS ÖÖ ¢ ¢ NO√Ö≈æTRII (during the period of unconscious eating & ndash intrauterine life, infant, small child, large child, puberty & ndash in which the entire responsibility falls to them) and then WE INNÖÖ≈æINE (during the conscious diet & ndash adolescence, young adult, adult, elderly & ndash in which the entire responsibility belongs to us) we have & bdquogrijja “to cut more or less rabies, depending on the processes of aging (aging) that we put on certain structures of the body (tissues, organs, apparatus and systems). The logic is that, as in the case of a mechanical machine, in the case of organic ones, the more overloaded systems and subassemblies will yield the former. What can we do to cut back on the few days we have been given? A legitimate question that should concern us both for us but especially for our children! I will make some quick considerations on this topic, which in a normal and responsible society should be of great interest! "& # 8211 Dr. Albu Horatiu from the article" Violent considerations about the nutritional mistakes we make in children's nutrition! " & # 8211 2009

Indicated for diabetics

Products indicated for diabetics with type II diabetes (non-insulin-dependent) and those with metabolic syndrome (metabolic syndrome X). "Diabetes mellitus is a very common metabolic disease in which, by all accounts, carbohydrates in ingested foods cannot be fully utilized by the body. Thus, there is an accumulation of them in the blood, called in medical language hyperglycemia. Its incidence is increasing! In addition, there are many undiagnosed cases and & ndash more & ndash a significant number of people considered seemingly healthy, in a prediabetic state (in Orthomolecular Nutrition the term Latent Metabolic Syndrome is used), who & ndash for easy to understand reasons & ndash are not record to be diagnosed and treated. Why? Because in that latent stage, the treatment is only hygienic-dietary, not requiring drugs and many investigations, which is equivalent to low profit / non-existent for pharmaceutical multinationals. Glucose is a monosaccharide with a vital role in the body's energy genetics. Its penetration and use in cells is dependent on the amount and ability of insulin to act. In essence, in diabetics, we have either a lack or insufficiency of insulin, or & ndash on the contrary & ndash an insulin in even increased amounts, but which does not act properly on glucose-using cells. Regardless of the situation, the result is about the same: glucose cannot enter the cells in sufficient quantity and remains in the blood. A therapy to cure diabetes is not yet available. Treatments exist but have no chance of long-term success unless a few lifestyle changes are followed, among which diet is the most important. In Type I Diabetes, things are pretty clear to most patients. They must undergo insulin replacement therapy and have an adapted diet and exercise regimen to suit insulin treatment. Or vice versa in many cases! Things are more complicated for the patient with Type II Diabetes or for the one with Metabolic Syndrome. From the point of view of Orthomolecular Nutrition, it must bring the following changes in its lifestyle (although all compete for the expected effect, I will start from the least important to the most important): & # 8211 reduction (not too fast ) body weight if applicable. & # 8211 Promote movement for at least 30 minutes each day. This helps both to maintain a lower weight and improves the response of cells to the action of insulin. & # 8211 Replacement of foods with high glycemic index and Medicu carbohydrate foods with low glycemic index carbohydrate foods as well as the elimination of other foods that come with a pro-aging nutritional load for endocrine pancreatic tissue and cardiovascular system (the two main devices targeted at the individual with dysmetabolic tendency according to Orthomolecular Nutrition). & # 8211 introduction into the diet of those foods and micronutrient complexes for professional orthomolecular use (certain types of nutritional supplements) that come with macro load and especially anti-aging micronutrient for endocrine pancreatic tissue and cardiovascular system (the two devices mainly targeted at the individual with dysmetabolic tendency according to Orthomolecular Nutrition). Logically, drug treatment is instituted only when the effects of the above measures are overcome by the gravity of the situation. In a past that continues in Romania, there was the & # 8220supply & # 8221 to replace products that contained carbohydrates and especially sugars and monosaccharides (glucose, fructose, etc.) with others extremely low in carbohydrates (so-called & # 8220products for diabetics & # 8221). For a long time, medical companies (eg the German Diabetes Society & # 8211 DDG) have shown that this idea is outdated, unfounded and even harmful because many of these special foods for diabetics contain more calories and fat than those normal. A good diabetologist who is not only concerned with prescribing medications or an experienced nutritionist can help you in order to convert your necessary type II Diabetes mellitus extremely easily and in the long run. For additional Orthomolecular Nutrition considerations, I am at your disposal! On this site you will probably find the best dietary products currently available in the U.E. I will mark with the dietary indication INDICATED DIABETES those products that seem to me to integrate best in the current current of modern dietetics of Type II Diabetes. Moreover, making a sustained effort, I will try to write on the page of each preparation that contains carbohydrates, a table & ndash within the time limit and available information & ndash the following elements: Indications for Diabetics Grams of Hydrocarbons / 100g & # 8211 Equivalence in Bread * (EP ) & # 8211 Glycemic Index & # 8211 Glycemic Load & # 8211 strategy. They are honorable diets, but to the best of our knowledge now, we can build much better diets! ”& # 8211 Dr. Albu Horațiu 2013

Indicated for pregnant women

SOME ANSWERS TO QUESTIONS THAT ARE ASKED TO ME VERY FREQUENTLY! These are questions to which most obstetricians and gynecologists have few answers and when they do, they are quite invasive for the mother's and fetal body. 1. What is the best non-drug method to combat a pregnant woman's back pain? Answer: As the pregnancy progresses, pregnant women may suffer from pain and discomfort in the back, shoulders, neck and especially the loins (sometimes reported by the patient as "saddle cramps"). Usually, these pains are due to certain postural changes (position) as a result of the movement of the pregnant woman's center of gravity to the anterior, simultaneously with the development of pregnancy. The drug treatment of these phenomena is a big mistake because any intervention with pharmacologically-active preparations on the mother affects both her (according to the new concepts of Orthomolecular Nutrition / Special Antiaging Diet) and especially the condition of the fetus. In my opinion, the best way to combat these postural pains in the back and joints of the pregnant woman is to LIGHT MASSAGE 2 & ndash 4 TIMES A DAY WITH MIO-RELAXING MASSAGE CREAM (which relaxes the muscles), ANALGESIC (which fights pain) and ANTI-INFLAMMATORY (which fights inflammation) called FOLREX CREAM. It is a preparation specially built for the use of pregnant women and its beneficial action is based on the analgesic, anti-inflammatory, remyelinating and muscle relaxant properties of Molecular Activated Folic Acid. It is extremely cheap and easy to use! As you can see, another (much more recently discovered) application of folic acid in pregnant women! 2. What is the best non-drug method to combat pregnant woman's constipation? Answer: Constipation can be encountered at any time during pregnancy but most often accompanies the last trimester. Only in completely rebellious cases should laxatives be taken and this with much discernment! Most preparations of this kind contain pharmacologically active substances (synthetic, artificial or natural / natural) and also produce a spoilage of the maternal body of certain micronutrients which has potential negative consequences on fetal development and positive on maternal proa-aging processes. Moreover, so-called defecation-stimulating laxatives (eg glycerin, paraffin oil, castor oil, colon cleansers, etc.) can cause contractions and even premature labor. The most physiological and friendly method with the maternal organism and without any negative repercussions on the fetus, is represented by the introduction in the pregnant woman's diet of a functional food specially designed for this purpose. I prescribe with great success a functional German food, also available on the Romanian market, called RABENHORST Dried Plum Juice in a quantity of 125ml once every 1-3 days (depending on the severity of constipation). A 750ml bottle lasts 5 & ndash 15 days, acts exceptionally gentle and I have not yet met any pregnant woman who is not completely satisfied with the consumption of this functional food. 3. What is the healthiest way to fight anemia in pregnancy? Answer: Many women have some pre-pregnancy anemia. In others, hematological and possibly clinical signs of anemia are detected following routine check-ups during pregnancy. Regardless of which of the two hypostases the pregnant woman falls into, she must know two important details: & # 8211 In almost all cases, anemia in pregnancy is due to iron and / or Vitamin B12 and B9 deficiency. There is usually a tangle of the two deficiencies listed above. Many of us prescribe a pharmaceutical or natural iron preparation either only to pregnant women in the last part of pregnancy or, prophylactically, for the entire period of pregnancy follow-up. At least theoretically, both attitudes are correct. Basically, we have to take into account some other very important things, related to the judicious administration of iron. These are: & # 8211 There are factors that prevent iron absorption. In pregnant women, who are in normal living conditions, the most important of these factors are: consumption of tea, coffee or alcohol, low protein diets, abuse of so-called micronutrient supplements such as saturated fats, flours and refined sugars. , the existence of hemorrhages, repeated microhemorrhages, chronic diarrhea, laxative consumption and especially OF THE TOO ALKALINE INTESTINAL ENVIRONMENT, which disadvantages the absorption of iron. & # 8211 According to the German Food Association, the iron requirement of a pregnant woman who does not yet have iron deficiency anemia is either 20 & ndash 30 micrograms per day (if the modern way of prophylactic iron is preferred throughout pregnancy) or 35 & ndash 50 micrograms per day (if you prefer the more "grounded" way in our country, iron administration starting with the second trimester of pregnancy). Experience shows me that it is more beneficial to administer dietary, prophylactic doses of up to 30 micrograms per day throughout pregnancy (as well as a supplement of iron brought by diet) than higher doses, therapeutic, administered later during pregnancy. We must not forget that iron overload has much more serious consequences and is more difficult to remove than deficiency. I believe that where we can and can afford it, we must be weighted in the administration of iron-based medicines or nutritional supplements and turn our attention to the functional iron-rich diet, used throughout pregnancy! & # 8211 In addition to folic acid (vitamin B9) known to most practitioners, there are some micronutrients absolutely necessary in good intestinal absorption and use of iron by the body of the pregnant woman and the fetus. They are represented by vitamins C, B1, B2, B6 and B12. Their administration should never be omitted. It should also be noted that in some cases, in the micronutrient balancing of the pregnant woman with anemia it may be necessary (in addition to iron and the micronutrients listed above) the administration of trace elements considered by Orthomolecular Nutrition as synergistic to iron. These are: copper, manganese and cobalt. Any treatment with doses higher than the dietary iron and that must be performed for a longer period of time (over 2 weeks) must always be supervised by a doctor. With very good results we use FUNCTIONAL FOOD to prevent and combat anemia in pregnant and lactating women. for this purpose, prescribe 20 & ndash 40 ml / day of functional dietary juice RABENHORST JUICE BLOOD IRON & ndash EISENBLUT. It is an exceptionally functional food, built to the highest standards to combat the tendency to anemia and containing (in addition to dietary doses of iron and vitamins involved in its absorption) and a cocktail of fruit juices and herbs, recognized in Traditional German medicine as having some properties in combating anemia 4. What is the healthiest way to fight recurrent Urinary Tract Infections that can occur in some pregnancies? An extremely simple answer: hygiene done exactly as it should and the introduction in the daily, morning and evening diet of 30 ml of RABENHORST Canadian Cranberry Juice / Cranberryes / Blueberry. Tasty and extremely effective in preventing the aggregation of E. coli in the colonies in the urinary tract. Success! Dr.Albu Horatiu 2012

Low Glycemic Index

& bdquoA very important goal for maintaining long-term health and weight is to replace foods that traditionally bring High and Medium Glycemic Carbohydrates with their Low Glycemic Index variants. Measuring the Glycemic Index of a food is a method by which the rate at which glucose is absorbed from that food from the digestive tract into the blood can be determined and how the time curve, the blood sugar curve, changes. Thus, the higher the GI, the faster and more important increases and decreases in blood sugar.Conversely, the lower the GI, the less it will influence blood sugar increases and decreases, tending to maintain a constant glycemic level over time, much more favorable to the body. In my view, which is a little different from the official one, I consider it to be large, an I.G over 70. Some of the usual foods with I.G. Great are: beer, glucose, french fries / baked potatoes, honey, white wheat flour and wholemeal country flour, sugar, breadcrumbs and biscuits, pizza, regular pasta, jams sweetened with sugar or glucose syrup. Foods with Medium I.G are considered those with I.G between 50 and 70. Some common examples: peeled potatoes, bread and wholemeal biscuits, mango, basmati rice. Foods with Low GI are those with GI between 25 and 50. Some common examples: whole brown rice, boiled bulgur and bulgur soup, grapefruit juice with no additives, garden apple juice with no additives, fresh pineapple, wholemeal bread and German black, boiled red, white and green beans, prunes, gluten-free muesli, oat milk, almonds, soy, pasta and teff bread.1 Foods with very low I. G, between 1 and 25. Examples : blueberries, unroasted cashews, dark chocolate, cocoa beans, sprouted green lentils, sprouted seeds of mungo beans, sprouted seeds of quinoa, sprouted seeds of Japanese brown rice Hatsuga Genmai, soybeans and mung beans, boiled products good quality soy (spaghetti, tagliatelle, etc.), onions, lettuce, mushrooms, crucifers (cabbage, cauliflower, broccoli), agave syrups (especially those with the Low Glycemic Index diet), more vegetables and greens, avocados , olives. There are two very important things to note: & # 8211 there are foods with zero glycemic index (cheese, yogurt, fish, beef, eggs, homemade mayonnaise). Careful! and these, even without containing important carbohydrates, more or less force the pancreas. The champion in pancreatic suppuration is yogurt (with an insulin index of up to 128, similar to that of normal chocolate!). & # 8211 There are many clinical observations (many of which belong to me) that suggest that gluten-free food variants have a lower impact on spoiling the pancreas of functional resources in insulin synthesis. I still don't know the mechanism, but I saw the effects! Some say that gluten contains a hemagglutinin that would temporarily inhibit the action of insulin which leads to a significant increase in pancreatic insulin release to achieve the same effect as in the absence of gluten. & # 8221 Dr. Albu Horatiu 2013 Selective Bibliography Metabolic Syndrome. Camelia Diaconu. Bucharest & ndash Ed. Medicala, 2011. Immunoslimming: weight loss taking into account our food intolerances and blood sugar control. Dominique Rueff. Bucharest & # 8211 Ed. Spandugino, 2013. Practical Guide for Diabetics. Preventive measures, treatments, proper nutrition. Yves Mallette. Bucharest & ndash Ed. Humanitas, 2009. Glycemic Index. Key concepts in the Montignac Diet. Michel Montignac. Bucharest & ndash Ed. Litera International, 2009. Diet with Glycemic Load. 7-day program for rapid weight loss. Nigel Denby. Bucharest & ndash Ed. Litera International, 2011.

Poor protein

"Normally, in a healthy person, the daily energy intake from protein should be around 15% of the general one. Thus & # 8211 in a summary calculation & # 8211 the individual of 70Kg in normal living conditions (with a need of about 2000 Kcal) needs about 70 & # 8211 80g of protein daily. Low-protein diets (protein-restricted / low-protein diets) are usually prescribed to patients with certain but only one kidney, liver or hereditary metabolic disorders. Depending on the severity of the condition, your doctor, nutritionist or dietitian determines the daily amount of protein that can and should be consumed. Thus, for our standard individual of 70kg (and proportionally for other weights) we can usually establish & ndash & ndash three major types of protein restriction: & # 8211 moderate hypoprotein diet, with 50 & ndash 60g protein / day (10 & ndash 12% of the intake daily energy). & # 8211 severe hypoprotein diet, with about 40 & ndash 50g protein / day (8 & ndash 10% of daily energy intake). & # 8211 Extremely severe hypoprotein diet, with less than 40g protein / day (less than 8% of daily energy intake). We will consider and note as such, ie POOR PROTEINS those foods that & ndash in their optimal form of consumption & # 8211 come with a protein intake of up to 4g per 100g. Theoretically, this means that for our 70kg person, an amount of about 1500g of that food ready for consumption would ensure the intake of protein in a moderate hypoprotein diet, about 1250g would ensure that of a severe hypoprotein diet and less than 1000g per that of an extremely severe hypoprotein regimen. Essentially for your easier guidance, POOR PROTEIN marked by me on this site, means a food that & ndash in its form of consumption expected by the manufacturer & ndash comes with at most 4g of protein for every 100g produced in the case of those who consume solids and less than 1.6g per 100ml for those who consume liquids. "& ndash Dr.Albu Horatiu 2013

Poor in Sodium

& bdquoThe normal daily sodium intake in the individual of about 70kg, healthy, who lives in conditions of thermal comfort and carries out a normal physical activity is cputin over 2g. These 2g of Na correspond to 5g of pure salt. Sodium from all foods, medicines and liquids consumed throughout the day is taken into account! Currently, diets with variable sodium restriction (hyposodium diets) apply especially to people with certain cardiovascular diseases, liver disease and kidney failure. The low-sodium diet, depending on the severity of the sodium deficiency it brings, can be classified into: & # 8211 mild low-sodium diet, in which all foods, medicines and liquids ingested daily can bring about 1600mg of sodium (or 4g of salt pure). & # 8211 medium hyposodium diet, in which all foods, medications and fluids ingested daily can bring about 800mg of sodium (or 2g of pure salt). & # 8211 Severe hyposodium diet, in which all foods, medications and fluids ingested daily can bring about 400mg of sodium (or 1g of pure salt). & # 8211 Extreme hyposodium diet, in which all foods and fluids ingested daily can bring up to 200mg of sodium (or 0.5g of pure salt). The strictness of the hyposodium diet is determined by the doctor or by the dietitian or nutritionist at the doctor's indication! To facilitate your choice of dietary products on this site and depending on the amount of sodium or salt they contain, I will mark with the dietary indication SARAC SODIUM those products that bring 160mg of sodium or 0.4g of salt per 100g of product ready for consumption according to the manufacturer's specification. I would like to point out that the water we use to drink or prepare food also contains a variable proportion of sodium that must be taken into account in situations of hyposodium diets. ”& # 8211 Dr. Albu Horatiu 2013


Aegean Swamp Salt Flowers with BIO Mediterranean Herbs & # 8211 LEBENSBAUM & # 8211 80g

Salt harvested by hand from the salty swamps of the Aegean Sea evaporated under the action of the summer sun and scented with West Aegean herbs (rosemary, onion, oregano, garlic, thyme and bay leaf from Certified Organic Crops).

Rich in Antioxidant Phytonutrients

“Aerobic cells usually use glucose and always oxygen to get energy. This combustion takes place in mitochondria (cytoplasmic organs acting as a cellular energy plant) and leads in addition to energy and disposable residues (water, carbon dioxide) and to some compounds (atoms, submolecular fractions) with extremely short lifespan, very reactive. This fantastic chemical reactivity comes from the fact that they necessarily and quickly seek their atomic stability and for this purpose they want to interact with whatever they encounter along the way in the cellular environment. The first targets - due to their chemical structure - are lipids, proteins and DNA, whose structure and functions compromise our highly reactive compounds. These "ultra-reactive" are the Reactive Oxygen Species (SOR), Free Radicals or Oxidizing Agents that you read about in magazines! Many speak and hear, few know! Each cell has its own antioxidant mechanisms (its own antioxidants / endogenous) but which are not always super-efficient. Thus, the cellular antioxidant triad consists of: SOD (Superoxide-dismutase & ndash converts the Superoxide radical into Hydrogen Peroxide), GSH (Glutathione-peroxidase & ndash removes most of the Hydrogen Peroxide) and CATALASE (destroys additional amounts of Hydrogen Peroxide ). When the ability of endogenous antioxidants to neutralize Reactive Oxygen Species is exceeded, significant cellular damage occurs that also (not only them) underlies the occurrence of many chronic degenerative and age-related conditions such as cancer, degenerative rheumatism, osteoporosis. , Alzheimer's, Parkinson's, Type II Diabetes, Metabolic Syndrome, some heart disease, etc., etc. There are theories, partly confirmed, that show that it is possible to bring from the outside & ndash through food & ndash some amounts of so-called exogenous antioxidants (outside the body) that & ndash under certain conditions & ndash would do their job. I also checked some of them in the past years, in the laboratory, using the FRAP method. I was reminded of the fabulous antioxidant power of a compound extracted by sophisticated methods from fresh green tea. Namely Epigalocatequin 3 Gallate! This is a secondary phytonutrient that is present in non-oxidized green tea leaves (about the first 5 & ndash 6 months after harvest). Over time, it oxidizes and changes to other less interesting compounds. Other exogenous antioxidants or precursors are: carotene and lycopene phytonutrients, some B vitamins, vitamin C, Vitamin E, alpha lipoic acid, Hesperidin (vitamin P), Coenzyme Q10, micro and trace elements (such as iron, manganese, zinc, germanium, selenium), some amino acids, yellow, red and brown flavonoids respectively flavones / anthocyanins-protoanthocyanins / tannins, polyphenols. One theory, one practice! Basically, foods contain antioxidants only if they have not already oxidized! They must be of very good quality, either fresh or well / properly preserved and protected from the action of air and ultraviolet light. How many times have you not bought Goji berries and used them in vain ?! Goji, in fact very rich in exogenous antioxidants and other secondary phytonutrient compounds & ndash of which some volatiles & ndash keep their cravings when fresh or even improve them per unit weight when well preserved. How? Either by gentle drying and then packaging in a protected atmosphere (rare, inert gases, without oxygen) or in the form of directly extracted juices, by cold pressing and ALWAYS PROTECTED AGAINST OXIDATION (with citric or ascorbic acid) and UV rays. That's it! The rest is another story: money thrown away! Everyone knows what antioxidants are! How much they act in vivo versus in vitro is another issue and we do not discuss it here, but we must know one thing: if in terms of endogenous antioxidants, they are the same for all types of cells in the body, sick or healthy, exogenous ones are different and HAVE GREAT TISSUE SPECIFICITY. For this reason, advanced pharmaceutical laboratories in the field use antioxidants specific to each pathology because "a reckless bath of exogenous antioxidants" & ndash as indicated in magazines - and in the case that the food is of good quality and still contains them, not it is just indicated. Even if it's hard to believe, free radicals have certain positive roles in healthy cells that we don't discuss here, and in cancer cells - which are real "antioxidant traps" - not to mention. In cancer, the intake of antioxidants must be carefully considered quantitatively and especially qualitatively! How do we know the antioxidant content of a food we eat? Well, we don't know! We must keep in mind that these antioxidants must be brought into the daily diet either from fresh sources (preferably from certified organic agriculture) or from very good quality food, subjected to minimal processing and as much as possible without contact with heat. , oxygen and ultraviolet. If I were to classify foods against their antioxidant capacity, I would stop at the ORAC Index, which measures the ability to absorb free radicals and is easier to use in foods (an amalgam of chemical compounds) than the method of laboratory with which I am more familiar with FRAP (transition of ferric ion to ferrous) and which is unbeatable in the case of pure compounds. Thus, for this site I will give the ANTI OX dietary indication for those foods that contain honorable amounts of common antioxidants according to ORAC classifications. Keep in mind that the foods richest in antioxidants & # 8211 and traditionally missing from the Romanian diet & # 8211 are organic spices when packaged carefully, possibly in a controlled atmosphere and kept away from ultraviolet light and air. Then come others like some red fruits, softly dried exotic fruits, etc. ”& ndash Dr. Albu Horatiu 2013

Bio Certificate

& # 8220In all likelihood, Organic, Organic or Organic products are those in the production of which no artificial or synthetic chemicals have been used and no genetic intervention. Thus, compared to their conventional / traditional counterparts, they "benefit" & # 8211 among others & # 8211 from low concentrations of POP (Persistent Organic Pollutants) and heavy metals, two of the "chemicals" with significant cumulative negative effect on the body. Organic Certification is the process by which food producers have obtained and maintain their qualification of Organic or Organic. The requirements are similar, with only small differences from country to country. The frequency, methodology and rigor of the controls differ somewhat. In a broader sense, the most important requirements are: & # 8211 Do not use Genetically Modified Organisms. & # 8211 do not use synthetic / artificial chemicals (chemical fertilizers, pesticides, herbicides, fungicides, antibiotics, additives, preservatives, dyes, flavor or aroma enhancers, natural flavors, etc.). & # 8211 cultivated agricultural land must have previously undergone a variable period (at least 3 years & ndash depending on the legislation) of cleaning and decontamination, during which they have not received any chemical treatments. & # 8211 when it comes to unpackaged products, it is necessary to maintain a strict physical separation between certified and non-certified products both at the manufacturer and on the distribution chain. & # 8211 The manufacturer keeps a strict written record of daily operations. & # 8211 The manufacturer expressly agrees to the periodic and unannounced inspections of the certification bodies and authorities. In many countries, the certification process is overseen by governments. In U.E. Member countries. the use for commercial purposes of the term organic, bio, ecological, etc. it is limited by law.What are the benefits for the consumer? The exclusive use of Certified Organic / Bio / Ecological products (or a combination of these and conventional ones) brings a much lower load of chemicals harmful to health. The earlier you start, the better. It should be noted that many of these substances are confined in the adipose / fatty tissue of animal organisms (but also in other cells), can no longer be eliminated and bring devastating effects on health and life expectancy. These negative effects are often directly proportional to the amounts of these compounds accumulated in the body. & # 8221 & # 8211 2013 Dr. Albu Horațiu

Low Carb Diet

"Low Carb diets are" misleading "names of those less knowledgeable, under which are also hidden ketogenic diets with hyperprotein inflections. Otherwise it can't be! It is based on a low content of carbohydrates (carbohydrates) in the diet, which forces the body & ndash in order to produce energy from other macronutrients & ndash to use some less common metabolic pathways, high energy consumers! In essence, people lose weight, but also age at a much faster pace during the use of these types of diets (hyperprotein and ketogenic) because they are achieved on metabolic routes much more intensely forming SOR (free radicals). But in some situations they also bring advantages & # 8230 Even some diabetics and their doctors prefer them! Under physiological conditions (of normal functioning) the human body is designed to obtain about 55-65% of the necessary energy from carbohydrate energy substrates. In the case of Low Carb, Ketogenic and Hyperprotein diets, the energy intake of carbohydrates is practically less than half. Thus we will consider as Low Carb a food that comes with a quantity of carbohydrates that would generate up to 25% of the energy of a normocaloric food (which brings 150kca / 100g). That is & ndash for us & # 8211 the food that brings at most 37.5kcal / 100g by way of hydrocarbons is Low Carb. Thus, according to the calculations (1g HC = 4Kcal), we will consider and note with the dietary indication LOW CARB those foods that come with less than 10g hydrocarbons / carbohydrates for every 100g prepared in the manner expected by the manufacturer in case of solids and less than 4g / 100ml in the case of those who consume liquids! ”& Ndash Dr.Albu Horatiu 2013

No Caffeine

Produced without any of the three xanthine derivatives (caffeine, theobromine and theophylline) frequently existing in the plant kingdom. & # 8220Caffeine or Caffeine is a plant alkaloid in the xanthine group that acts as a competitive inhibitor on the neurotransmitter adenosine receptors. Thus, it has an effect of disinhibiting neural activity and disrupting the sleep-wake cycle. Through its metabolites, it inhibits the sensation of hunger and increases the tolerance to physical exertion (paraxanthin), increases the arterial blood flow rich in oxygen and nutrients to the brain and muscles (theobromine), relaxes smooth muscles & # 8211 especially the bronchioles & ndash increases the rhythm and heart pump efficiency (theophylline). The main natural sources of caffeine are tea, coffee, mate, guarana, maca. And cocoa contains relatively small amounts of caffeine. As this alkaloid is found in some of the most widely used beverages, caffeine-restricted regimens or caffeine-free substitutes for these foods should be addressed. Caffeine-restricted diets are recommended in: & # 8211 Anxiety, panic attacks, insomnia, depression, tendency to depression. & # 8211 Many cardiovascular diseases, angina pectoris, post-infarction status, hypertension, cardiac arrhythmias. & # 8211 Epilepsy. & # 8211 In those with diabetes, hyperthyroidism and gastric hyperacidity. & # 8211 Those who receive certain drugs including beta blockers, other sypathomimetics, nicotine, ephedrine, pseudoephedrine, quinolones (norfoxacin, ciprofloxacin, etc.), MAOIs, benzodiazepines, theophylline, methylxanthine. & # 8221 Dr.Albu Horatiu 2013

Cholesterol Free

& # 8220In order to lower total plasma cholesterol, some doctors prescribe mutually supportive medications and diets. It starts from the idea that the reduced intake of exogenous cholesterol (income from food) has an impact on the level of total plasma cholesterol. Medical and nutritional research conducted over the last two decades has shown that & # 8211 in essence & # 8211 there are two types of cholesterol & # 8211 good (HDL) and bad (LDL) & # 8211 in the sense that people who have a high amount of good cholesterol (HDL) has a lower risk of developing atherosclerosis than those who have a high amount of bad cholesterol (LDL). From the point of view of Orthomolecular Nutrition, it is admitted that the normal values ​​of blood cholesterol vary between 120 and 260 mg per 100 ml, there are large individual variations depending on age, sex, race, occupation and activity status. To say that the normal upper limit of total plasma cholesterol is 200mg / dl for all individuals seems to be quite illogical. Many doctors and nutritionists & # 8211 I subscribe to & # 8211 agree with a 2009 statistic from a Mayo Nutrition Clinical Trial. It shows that under normal living conditions, the maximum values ​​of total blood cholesterol in Caucasian individuals over the age of 30 can exceed 200mg / dl, reaching values ​​of up to 280mg / dl in the case of past men. for 60 years. The logical, effective steps in the fight against high cholesterol are: 1. Diet with a low cholesterol diet indicated by a doctor or nutritionist. 2. Combination with diet and other lifestyle changes that may improve the plasma cholesterol profile. Thus: promoting exercise, weight loss, avoiding plateaus of mental stress and fatigue, quitting smoking. 3. Only if by these methods & # 8211 being the main diet & # 8211 cholesterol does not decrease significantly, it is probably an increased endogenous synthesis (cholesterol produced in the body). Only in this case the attending physician will indicate a drug treatment (usually statins) that in the lowest possible dose to help dietary conduct. & # 8221 Dr. Albu Horatiu 2009

Gluten free

“Gluten is a protein amalgam (prolamine and gluteline) existing in most common cereals. Because it is insoluble in water and sticky, it is used in the food processing industry as the cheapest food binder. in addition to cereals that contain it naturally, you may be surprised to find it in almost any food with several ingredients and which does not carry the dietary indication GLUTEN FREE or GLUTEN FREE. There is an alarming increase in overt and clinically underlying gluten intolerance. For this reason, both immuno-nutritional and orthomolecular anti-aging or special diets for certain diseases recommend its long-term elimination from the diet. The most important special dietary and orthomolecular dietary recommendations of the GLUTEN-FREE diet are: & # 8211 Immunonutrition diets that usually exclude gluten, lactose, milk proteins, eggs and sometimes yeasts from specific serological tests1. & # 8211 Intolerances to gluten, dairy, eggs, oilseeds and soy. & # 8211 Celiac disease (asymptomatic, potential, manifest), and herpetiform dermatitis. In these two cases, gluten-free diet is not started without a correct diagnosis, because the elimination of gluten inevitably leads to falsification of the results of laboratory tests. & # 8211 Orthomolecular Nutrition Diets in Rheumatoid Arthritis and Other Autoimmune Diseases (Ulcerative Rectocolitis, Crohn's Disease, Psoriasis, Multiple Sclerosis, Lupus, etc.) & # 8211 Orthomolecular Nutrition Diets in which a sc of the pro-inflammatory and inflammatory status of the body2 (Metabolic Syndrome, Diabetes II, Its obesity). & # 8211 & # 8211 Autism3 (according to the exorphinic theory of autism). & # 8211 Schizophrenia, severe depression, epilepsy (according to the theory of excess opioids) 3 “Dr. Albu Horatiu 2010 1 Immunoslimming: weight loss taking into account our food intolerances and blood sugar control. Dominique Rueff. Bucharest & # 8211 Ed. Spandugino, 2013 2 Metabolic Syndrome. Camelia Diaconu. Bucharest & ndash Ed. Medicala, 2011 3 Siege of food opioids & ndash exorphins. Irina M. Jaba and Ostin C. Mungiu & ndash Modern Medicine, 2006

Lactose free

“Lactose is a disaccharide (made up of one molecule of galactose and one molecule of glucose) present in animal milk. Depending on the species from which it comes, it may have a lactose content of up to 0.8%. In addition to lactose and other active nutritional compounds, animal milk also contains a whole number of proteins with an important impact on the immunology of the human body. There is an alarming increase in overt and clinically manifest intolerance to lactose and especially to milk proteins. For this reason, both immuno-nutritional and orthomolecular anti-aging or special diets for certain diseases recommend the long-term elimination of milk of animal origin, most of its derivatives (as well as foods containing them) from the diet of many people. The most important recommendations of dietetics and orthomolecular nutrition of lactose-free and / or milk-free protein are: & # 8211 Immuno-nutrition diets that usually exclude (or follow specific serological tests) gluten, lactose, milk proteins, egg and sometimes yeast1. & # 8211 Lactose intolerance due to lactase deficiency, inflammatory bowel disease, various malabsorption syndromes. & # 8211 Special maintenance orthomolecular diets of the cancer patient, neoplastic diet during chemotherapy, cancer prophylaxis. & # 8211 Special orthomolecular diets from inflammatory and autoimmune diseases (rheumatoid arthritis, ulcerative colitis, Crohn's disease, poriasis, multiple sclerosis, lupus, etc.), from chronic viral diseases (chronic hepatitis and liver cirrhosis, HPV infections, etc. ), from allergic asthma, atopic dermatitis and other allergies. Other tendencies to dissimilar disorders such as immune deficiencies, excessive immunity or immune anarchies). & # 8211 Orthomolecular Nutrition Diets which aims to decrease the pro-inflammatory and inflammatory status of the body2 (Metabolic Syndrome, Diabetes II, Obesity, etc.). & # 8211 Celiac disease (asymptomatic, potential, manifest) and herpetiform dermatitis. Dietetic and Orthomolecular Nutrition practitioners believe that eliminating milk protein from the diet brings an additional benefit to the elimination of gluten. This would consist of decreasing the pro-inflammatory and dissimilar status of the body. & # 8211 Autism 3 (according to the exorphinic theory of autism). & # 8211 Schizophrenia, severe depression, epilepsy (according to the theory of excess opioids) 3 “Dr. Albu Horatiu 2010 1 Immunoslimming: weight loss taking into account our food intolerances and blood sugar control. Dominique Rueff. Bucharest & # 8211 Ed. Spandugino, 2013 2 Metabolic Syndrome. Camelia Diaconu. Bucharest & ndash Ed. Medicala, 2011 3 Siege of food opioids & ndash exorphins. Irina M. Jaba and Ostin C. Mungiu & ndash Modern Medicine, 2006

No Milk Protein

Product guaranteed not to contain Milk Protein. “Besides lactose and other active nutritional compounds, animal milk also contains a whole amount of proteins that have an important impact on the immunology of the human body. There is an alarming increase in overt and clinically manifest intolerance to lactose and especially to milk proteins. For this reason, both immuno-nutritional and orthomolecular anti-aging or special diets for certain diseases recommend the long-term elimination of milk of animal origin, most of its derivatives (as well as foods containing them) from the diet of many people. The most important recommendations of dietetics and orthomolecular nutrition of lactose-free and / or milk-free protein are: & # 8211 Immuno-nutrition diets that usually exclude (or follow specific serological tests) gluten, lactose, milk proteins, egg and sometimes yeast1. & # 8211 Lactose intolerance due to lactase deficiency, inflammatory bowel disease, various malabsorption syndromes. & # 8211 Special maintenance orthomolecular diets of the cancer patient, neoplastic diet during chemotherapy, cancer prophylaxis. & # 8211 Special orthomolecular diets from inflammatory and autoimmune diseases (rheumatoid arthritis, ulcerative colitis, Crohn's disease, poriasis, multiple sclerosis, lupus, etc.), from chronic viral diseases (chronic hepatitis and liver cirrhosis, HPV infections, etc. ), from allergic asthma, atopic dermatitis and other allergies. Other tendencies to dissimilar disorders such as immune deficiencies, excessive immunity or immune anarchies). & # 8211 Orthomolecular Nutrition Diets which aims to decrease the pro-inflammatory and inflammatory status of the body2 (Metabolic Syndrome, Diabetes II, Obesity, etc.). & # 8211 Celiac disease (asymptomatic, potential, manifest) and herpetiform dermatitis. Dietetic and Orthomolecular Nutrition practitioners believe that eliminating milk protein from the diet brings an additional benefit to the elimination of gluten. This would consist of decreasing the pro-inflammatory and dissimilar status of the body. & # 8211 Autism 3 (according to the exorphinic theory of autism). & # 8211 Schizophrenia, severe depression, epilepsy (according to the theory of excess opioids) 3 “Dr. Albu Horatiu 2010 1 Immunoslimming: weight loss taking into account our food intolerances and blood sugar control. Dominique Rueff. Bucharest & # 8211 Ed. Spandugino, 2013 2 Metabolic Syndrome. Camelia Diaconu. Bucharest & ndash Ed. Medicala, 2011 3 Siege of food opioids & ndash exorphins. Irina M. Jaba and Ostin C. Mungiu & ndash Modern Medicine, 2006

No Egg Protein

Product whose manufacturing recipe does not include egg components. "Contrary to popular belief, allergies and especially intolerances to egg proteins are quite common. If the allergy materializes in plasma, especially through the appearance of high levels of IgE, food intolerance mainly causes reactions that involve the fixation of IgG on the cell surface and the extracellular matrix.1 If the allergy has noisy manifestations, sometimes even dramatic, the intolerance unfolds destructive processes, insidious (often unknown). When the presence of the antigen (the protein) is permanent or repeated frequently, it is a chronic inflammation that can even be the basis of degeneration or autoimmune diseases.1 At first glance it is extremely easy to eliminate egg proteins from the diet. This is not the case due to the fact that the food industry uses a lot of the egg or its component parts. The solution is to choose products that have the specification of 100% Vegetable or those that explicitly state that no eggs were used in the manufacturing process. “& Ndash and blood sugar control. Dominique Rueff. Bucharest & # 8211 Ed. Spandugino, 2013

No Oilseeds

& # 8220When they are unroasted (Raw Food or dry soft) and when they are not kept (unroasted I speak) in contact with the air (as we have seen unfried cashew sacks at Billa), oily fruits are true wonders of nature. When introduced in minimum amounts of 25 & # 8211 30g in the daily diet (usually in the daily salad of vegetables) they bring invaluable long-term benefits. Pay attention to the keywords: unroasted, Raw Food, gently dried, small amounts daily. Despite these benefits, many people have allergies to one or more of these oilseeds. Most common in archetypes. I considered it my duty to put the dietary indication WITHOUT Peanuts on those products on this site whose recipe does NOT include SEEDS OR OILY FRUITS & # 8221 & # 8211 Dr. Albu Horatiu 2013

No Added Sugar

Products in which no sugar has been added. They contain exclusively sucrose from the constituent raw materials (cereals, fruits, vegetables, oilseeds, etc.). & # 8220Glucose (I.G 100), honey (I.G 90) and sugar (I.G 70) are the main sweeteners used in the food industry and at home. They have a high glycemic index, thus bringing a high glycemic load. For these reasons, they are completely outlawed for those who want a good surveillance of body weight, blood sugar levels and pathological conditions related to their disorders (Metabolic Syndrome, Diabetes, etc.). Moreover, I want to draw attention to the hidden sugars that, under this or another name, are added in the recipes of some foods that you would not even expect! The most handy solution is to read the labels and safer, choose foods with the indication NO ADDED SUGAR. & # 8221 & # 8211 Dr.Albu Horatiu 2013

Immunonutrition

“What is Immunonutrition ?! One of the most devastating medical, nutritional and public health problems of our times is the explosive growth of metabolic pathology (obesity, metabolic syndrome, diabetes) and which is closely correlated with the increased cardiovascular risk.1 A scourge for all , except for pharmaceutical multinationals, health care providers and pension funds & # 8230 & # 8211 to whose position I also agree & ndash considers that: “each problem of overweight is a specific one, related to the individual and genetic history, to the lifestyle. She will not find her solution in any miraculous regimen, magazine article or in a nutritionist touched by genius. ”2 In my view, in reaching a normal weight and in honorable analyzes from the point of view of dysmetabolic syndrome (and sometimes even inflammatory), the following three elements have the greatest importance: 1. Foods that bring carbohydrates but those with Low Glycemic Index. 2. The almost daily intake of representative amounts of Omega 3 essential polyunsaturated fatty acids (both active forms and inactive precursors) and in a perfectly balanced ratio for age and pathology with those Omega 6. 3. Study of food tolerances / intolerances to those foods usually consumed by the patient. These are the main elements! They come to correct the "food factor" which is the real "Chinese drop" for our body! Depending on the needs of the patient and the experience of the doctor treating him, some adjuvants such as promoting movement / thermogenesis as well as medication (hypoglycemic, hypolipemic, hypocholesterolemic, antihypertensive, anticoagulant, etc. etc. & ndash as appropriate) may be associated. Now, usually for the great mass of patients, things are taken in the opposite direction! For whose benefit ?! If points 1 and 2 above are handy enough for us to prescribe, apply and follow them, the last & ndash, namely "Study of food intolerances" will still lead us to an analysis laboratory (but it is true that & ndash do not have to we, the ones who know from the secrets of Orthomolecular Nutrition, are silent and we can empirically detect some of the foods & ndash not the ingredients & # 8211 that “do not suit the patient.” I do this through a technique called by me "dinner with unique food"!) For the study in the laboratory of food intolerances are currently used (August 2013) two important methods: & # 8211 Granulocyte stimulation tests (cytotoxic test, leukotrace, etc.) which & ndash in my opinion & ndash will be abandoned in time. I do not comment on the viability of the technique, not having the quality and training to do it, but I did not get great satisfaction from these methods. And this especially due to the accompanying software that built a diet quite out of the context of the vast majority of patients. & # 8211 ELISA tests that dose total and specific IgGs. These, due to the good reproducibility of the results, seem to me to be the most useful. The problem is also with the interpretation software and therefore, I kind of "brush" depending on the characteristics of the patient's diet taken out of the laboratory. We used several tests, both in Romania and in the West, some more extensive and expensive, others smaller and more permissive for the patient (York, Imupro300, Imupro500, Imupoids, etc.). The latter & ndash Imupoids & ndash developed by Prof. Rueff seems to me the easiest, least expensive and adapted to the needs of the Romanian patient, who traditionally has a slightly diversified diet. Too bad it is not yet available in Romania. I look forward to this test or another similar one! What do these tests want to show us? They provide an important indication of whether some of the foods consumed by the patient lead to immunological conflicts (other than IgE-mediated allergic phenomena & ndash) which, over time, lead to lesions at the "brush edge" (from the level of the brush). of the small intestinal mucosa) that promotes changes in intestinal permeability.3 chronic-degenerative ones (through induced macro and micronutrient deficiencies / excesses) and especially in the case of those evolving on a field with weak antiviral and antineoplastic immunity. I totally agree! Moreover, according to Prof. Rueff: “The tendency to make too much weight and fat in relation to the caloric amount of what we eat is part of this process.” 2 Both I and many other confreres or patients who had -to deal with such tests, we noticed that most (over 80%) of us, those with a tendency to gain weight or even obese of varying degrees, are intolerant (ie we develop IgGs) to at least one or two of the the following food components (usually the first three): & # 8211 Gluten (a protein found in wheat, related grains, but also as an industrial supplement to many other foods), & # 8211 Milk proteins (in milk, dairy products and foods in which dairy products have been used), & # 8211 Egg proteins (eggs and foods in which parts of them have been used), & # 8211 less often in yeasts and foods containing them. Based on the experience of these tests and the literature in the field, I will apply the dietary indication IMMUNONUTRITION to those High Class organic and dietary foods on this site that come in support of those who follow immunonutritional diets. Thus, most of the time, these people are the "beneficiaries" of at least one or more of the intolerances mentioned above. The selected foods DO NOT CONTAIN / HAVE NOT BEEN USED IN THE PRODUCTION PROCESS: gluten, egg, milk and ingredients that may contain them. “Elimination of intolerant foods has other consequences3, in addition to the immune conflict in the intestinal wall. Thus, there is a partial destruction and change in the permeability of the mucosa by damaging / shattering the cells of the villous epithelium, the so-called "brush edge". The combination of these immunological and anatomical disorders will lead to a "malnutrition" that is at the origin of many chronic diseases as well as overweight. If it is not treated the cause & ndash food intolerance and repermeabilization of the small intestine wall & ndash the weight problem will never be solved. This explains the failure of all restrictive regimes, the pain and disappointment of those who limit themselves to these diets. ”2 I hope that these short notes will make your choice much easier! Good luck! ”& Ndash Dr.Albu Horatiu 2013 1 Preface by Prof.Dr. Constantin Ionescu-Targoviste at Immunoslabirea: weight loss taking into account our food intolerances and blood sugar control. Dominique Rueff. Bucharest & # 8211 Ed. Spandugino, 2013. 2Immun weight loss: weight loss taking into account our food intolerances and blood sugar control. Dominique Rueff. Bucharest & # 8211 Ed. Spandugino, 2013. 3Immunonutrition, feeding according to its immunity. Dominique Rueff, Bernard Weber, Camille Lieners, William Amzallag. Ed. Francois Xavier de Guibert, 2009. More than healing. Dominique Rueff. Bucharest & ndash Spandugino Publishing House, 2013. Metabolic Syndrome. Camelia Diaconu. Bucharest & ndash Ed. Medicala, 2011.

Suitable for children

& bdquo every day that passes, experience shows me that most parents are interested in the health of their children only when there are significant problems, usually illness. It's a big mistake! Thus, in addition to the fact that this attitude can lead to dangerous or even dramatic situations (due to the potential negative evolution of some of the diseases, depending on the field on which it develops) the treatment itself (usually pharmacological and with positive effects on the disease) it leads, through an inevitable side effect of general intoxication of the organism, to the decrease of the life expectancy of the treated one, in a word to the shortening of the life. As we all intuit, God gives us a health that we must preserve, preserve and care for, so that we can benefit from it as long as possible. The same thing happens with the “vital source” or the length of life! Through genetic dowry we are & bdquorezerved and destined “a certain time of life, of which BOTH PARENTS ÖÖ ¢ ¢ NO√Ö≈æTRII (during the period of unconscious eating & ndash intrauterine life, infant, small child, large child, puberty & ndash in which the entire responsibility falls to them) and then WE INNÖÖ≈æINE (during the conscious diet & ndash adolescence, young adult, adult, elderly & ndash in which the entire responsibility belongs to us) we have & bdquogrijja “to cut more or less rabies, depending on the processes of aging (aging) that we put on certain structures of the body (tissues, organs, apparatus and systems). The logic is that, as in the case of a mechanical machine, in the case of organic ones, the more overloaded systems and subassemblies will yield the former. What can we do to cut back on the few days we have been given? A legitimate question that should concern us both for us but especially for our children! I will make some quick considerations on this topic, which in a normal and responsible society should be of great interest! "& # 8211 Dr. Albu Horatiu from the article" Violent considerations about the nutritional mistakes we make in children's nutrition! " & # 8211 2009

Indicated for diabetics

Products indicated for diabetics with type II diabetes (non-insulin-dependent) and those with metabolic syndrome (metabolic syndrome X). "Diabetes mellitus is a very common metabolic disease in which, by all accounts, carbohydrates in ingested foods cannot be fully utilized by the body. Thus, there is an accumulation of them in the blood, called in medical language hyperglycemia. Its incidence is increasing! In addition, there are many undiagnosed cases and & ndash more & ndash a significant number of people considered seemingly healthy, in a prediabetic state (in Orthomolecular Nutrition the term Latent Metabolic Syndrome is used), who & ndash for easy to understand reasons & ndash are not record to be diagnosed and treated. Why? Because in that latent stage, the treatment is only hygienic-dietary, not requiring drugs and many investigations, which is equivalent to low profit / non-existent for pharmaceutical multinationals. Glucose is a monosaccharide with a vital role in the body's energy genetics. Its penetration and use in cells is dependent on the amount and ability of insulin to act. In essence, in diabetics, we have either a lack or insufficiency of insulin, or & ndash on the contrary & ndash an insulin in even increased amounts, but which does not act properly on glucose-using cells. Regardless of the situation, the result is about the same: glucose cannot enter the cells in sufficient quantity and remains in the blood. A therapy to cure diabetes is not yet available. Treatments exist but have no chance of long-term success unless a few lifestyle changes are followed, among which diet is the most important. In Type I Diabetes, things are pretty clear to most patients. They must undergo insulin replacement therapy and have an adapted diet and exercise regimen to suit insulin treatment. Or vice versa in many cases! Things are more complicated for the patient with Type II Diabetes or for the one with Metabolic Syndrome. From the point of view of Orthomolecular Nutrition, it must bring the following changes in its lifestyle (although all compete for the expected effect, I will start from the least important to the most important): & # 8211 reduction (not too fast ) body weight if applicable. & # 8211 Promote movement for at least 30 minutes each day. This helps both to maintain a lower weight and improves the response of cells to the action of insulin. & # 8211 Replacement of foods with high glycemic index and Medicu carbohydrate foods with low glycemic index carbohydrate foods as well as the elimination of other foods that come with a pro-aging nutritional load for endocrine pancreatic tissue and cardiovascular system (the two main devices targeted at the individual with dysmetabolic tendency according to Orthomolecular Nutrition). & # 8211 introduction into the diet of those foods and micronutrient complexes for professional orthomolecular use (certain types of nutritional supplements) that come with macro load and especially anti-aging micronutrient for endocrine pancreatic tissue and cardiovascular system (the two devices mainly targeted at the individual with dysmetabolic tendency according to Orthomolecular Nutrition). Logically, drug treatment is instituted only when the effects of the above measures are overcome by the gravity of the situation. In a past that continues in Romania, there was the & # 8220supply & # 8221 to replace products that contained carbohydrates and especially sugars and monosaccharides (glucose, fructose, etc.) with others extremely low in carbohydrates (so-called & # 8220products for diabetics & # 8221). For a long time, medical companies (eg the German Diabetes Society & # 8211 DDG) have shown that this idea is outdated, unfounded and even harmful because many of these special foods for diabetics contain more calories and fat than those normal. A good diabetologist who is not only concerned with prescribing medications or an experienced nutritionist can help you in order to convert your necessary type II Diabetes mellitus extremely easily and in the long run. For additional Orthomolecular Nutrition considerations, I am at your disposal! On this site you will probably find the best dietary products currently available in the U.E. I will mark with the dietary indication INDICATED DIABETES those products that seem to me to integrate best in the current current of modern dietetics of Type II Diabetes. Moreover, making a sustained effort, I will try to write on the page of each preparation that contains carbohydrates, a table & ndash within the time limit and available information & ndash the following elements: Indications for Diabetics Grams of Hydrocarbons / 100g & # 8211 Equivalence in Bread * (EP ) & # 8211 Glycemic Index & # 8211 Glycemic Load & # 8211 strategy. They are honorable diets, but to the best of our knowledge now, we can build much better diets! ”& # 8211 Dr. Albu Horațiu 2013

Indicated for pregnant women

SOME ANSWERS TO QUESTIONS THAT ARE ASKED TO ME VERY FREQUENTLY! These are questions to which most obstetricians and gynecologists have few answers and when they do, they are quite invasive for the mother's and fetal body. 1. What is the best non-drug method to combat a pregnant woman's back pain? Answer: As the pregnancy progresses, pregnant women may suffer from pain and discomfort in the back, shoulders, neck and especially the loins (sometimes reported by the patient as "saddle cramps"). Usually, these pains are due to certain postural changes (position) as a result of the movement of the pregnant woman's center of gravity to the anterior, simultaneously with the development of pregnancy. The drug treatment of these phenomena is a big mistake because any intervention with pharmacologically-active preparations on the mother affects both her (according to the new concepts of Orthomolecular Nutrition / Special Antiaging Diet) and especially the condition of the fetus. In my opinion, the best way to combat these postural pains in the back and joints of the pregnant woman is to LIGHT MASSAGE 2 & ndash 4 TIMES A DAY WITH MIO-RELAXING MASSAGE CREAM (which relaxes the muscles), ANALGESIC (which fights pain) and ANTI-INFLAMMATORY (which fights inflammation) called FOLREX CREAM. It is a preparation specially built for the use of pregnant women and its beneficial action is based on the analgesic, anti-inflammatory, remyelinating and muscle relaxant properties of Molecular Activated Folic Acid. It is extremely cheap and easy to use! As you can see, another (much more recently discovered) application of folic acid in pregnant women! 2. What is the best non-drug method to combat pregnant woman's constipation? Answer: Constipation can be encountered at any time during pregnancy but most often accompanies the last trimester. Only in completely rebellious cases should laxatives be taken and this with much discernment! Most preparations of this kind contain pharmacologically active substances (synthetic, artificial or natural / natural) and also produce a spoilage of the maternal body of certain micronutrients which has potential negative consequences on fetal development and positive on maternal proa-aging processes. Moreover, so-called defecation-stimulating laxatives (eg glycerin, paraffin oil, castor oil, colon cleansers, etc.) can cause contractions and even premature labor. The most physiological and friendly method with the maternal organism and without any negative repercussions on the fetus, is represented by the introduction in the pregnant woman's diet of a functional food specially designed for this purpose. I prescribe with great success a functional German food, also available on the Romanian market, called RABENHORST Dried Plum Juice in a quantity of 125ml once every 1-3 days (depending on the severity of constipation). A 750ml bottle lasts 5 & ndash 15 days, acts exceptionally gentle and I have not yet met any pregnant woman who is not completely satisfied with the consumption of this functional food. 3. What is the healthiest way to fight anemia in pregnancy? Answer: Many women have some pre-pregnancy anemia. In others, hematological and possibly clinical signs of anemia are detected following routine check-ups during pregnancy. Regardless of which of the two hypostases the pregnant woman falls into, she must know two important details: & # 8211 In almost all cases, anemia in pregnancy is due to iron and / or Vitamin B12 and B9 deficiency. There is usually a tangle of the two deficiencies listed above. Many of us prescribe a pharmaceutical or natural iron preparation either only to pregnant women in the last part of pregnancy or, prophylactically, for the entire period of pregnancy follow-up. At least theoretically, both attitudes are correct. Basically, we have to take into account some other very important things, related to the judicious administration of iron. These are: & # 8211 There are factors that prevent iron absorption. In pregnant women, who are in normal living conditions, the most important of these factors are: consumption of tea, coffee or alcohol, low protein diets, abuse of so-called micronutrient supplements such as saturated fats, flours and refined sugars. , the existence of hemorrhages, repeated microhemorrhages, chronic diarrhea, laxative consumption and especially OF THE TOO ALKALINE INTESTINAL ENVIRONMENT, which disadvantages the absorption of iron. & # 8211 According to the German Food Association, the iron requirement of a pregnant woman who does not yet have iron deficiency anemia is either 20 & ndash 30 micrograms per day (if the modern way of prophylactic iron is preferred throughout pregnancy) or 35 & ndash 50 micrograms per day (if you prefer the more "grounded" way in our country, iron administration starting with the second trimester of pregnancy). Experience shows me that it is more beneficial to administer dietary, prophylactic doses of up to 30 micrograms per day throughout pregnancy (as well as a supplement of iron brought by diet) than higher doses, therapeutic, administered later during pregnancy. We must not forget that iron overload has much more serious consequences and is more difficult to remove than deficiency. I believe that where we can and can afford it, we must be weighted in the administration of iron-based medicines or nutritional supplements and turn our attention to the functional iron-rich diet, used throughout pregnancy! & # 8211 In addition to folic acid (vitamin B9) known to most practitioners, there are some micronutrients absolutely necessary in good intestinal absorption and use of iron by the body of the pregnant woman and the fetus. They are represented by vitamins C, B1, B2, B6 and B12. Their administration should never be omitted. It should also be noted that in some cases, in the micronutrient balancing of the pregnant woman with anemia it may be necessary (in addition to iron and the micronutrients listed above) the administration of trace elements considered by Orthomolecular Nutrition as synergistic to iron. These are: copper, manganese and cobalt. Any treatment with doses higher than the dietary iron and that must be performed for a longer period of time (over 2 weeks) must always be supervised by a doctor. With very good results we use FUNCTIONAL FOOD to prevent and combat anemia in pregnant and lactating women. for this purpose, prescribe 20 & ndash 40 ml / day of functional dietary juice RABENHORST JUICE BLOOD IRON & ndash EISENBLUT. It is an exceptionally functional food, built to the highest standards to combat the tendency to anemia and containing (in addition to dietary doses of iron and vitamins involved in its absorption) and a cocktail of fruit juices and herbs, recognized in Traditional German medicine as having some properties in combating anemia 4. What is the healthiest way to fight recurrent Urinary Tract Infections that can occur in some pregnancies? An extremely simple answer: hygiene done exactly as it should and the introduction in the daily, morning and evening diet of 30 ml of RABENHORST Canadian Cranberry Juice / Cranberryes / Blueberry. Tasty and extremely effective in preventing the aggregation of E. coli in the colonies in the urinary tract. Success! Dr.Albu Horatiu 2012

Low Glycemic Index

& bdquoA very important goal for maintaining long-term health and weight is to replace foods that traditionally bring High and Medium Glycemic Carbohydrates with their Low Glycemic Index variants. Measuring the Glycemic Index of a food is a method by which the rate at which glucose is absorbed from that food from the digestive tract into the blood can be determined and how the time curve, the blood sugar curve, changes. Thus, the higher the GI, the faster and more important increases and decreases in blood sugar. Conversely, the lower the GI, the less it will influence blood sugar increases and decreases, tending to maintain a constant glycemic level over time, much more favorable to the body. In my view, which is a little different from the official one, I consider it to be large, an I.G over 70. Some of the usual foods with I.G. Great are: beer, glucose, french fries / baked potatoes, honey, white wheat flour and wholemeal country flour, sugar, breadcrumbs and biscuits, pizza, regular pasta, jams sweetened with sugar or glucose syrup. Foods with Medium I.G are considered those with I.G between 50 and 70. Some common examples: peeled potatoes, bread and wholemeal biscuits, mango, basmati rice. Foods with Low GI are those with GI between 25 and 50. Some common examples: whole brown rice, boiled bulgur and bulgur soup, grapefruit juice with no additives, garden apple juice with no additives, fresh pineapple, wholemeal bread and German black, boiled red, white and green beans, prunes, gluten-free muesli, oat milk, almonds, soy, pasta and teff bread.1 Foods with very low I. G, between 1 and 25. Examples : blueberries, unroasted cashews, dark chocolate, cocoa beans, sprouted green lentils, sprouted seeds of mungo beans, sprouted seeds of quinoa, sprouted seeds of Japanese brown rice Hatsuga Genmai, soybeans and mung beans, boiled products good quality soy (spaghetti, tagliatelle, etc.), onions, lettuce, mushrooms, crucifers (cabbage, cauliflower, broccoli), agave syrups (especially those with the Low Glycemic Index diet), more vegetables and greens, avocados , olives. There are two very important things to note: & # 8211 there are foods with zero glycemic index (cheese, yogurt, fish, beef, eggs, homemade mayonnaise). Careful! and these, even without containing important carbohydrates, more or less force the pancreas. The champion in pancreatic suppuration is yogurt (with an insulin index of up to 128, similar to that of normal chocolate!). & # 8211 There are many clinical observations (many of which belong to me) that suggest that gluten-free food variants have a lower impact on spoiling the pancreas of functional resources in insulin synthesis. I still don't know the mechanism, but I saw the effects! Some say that gluten contains a hemagglutinin that would temporarily inhibit the action of insulin which leads to a significant increase in pancreatic insulin release to achieve the same effect as in the absence of gluten. & # 8221 Dr. Albu Horatiu 2013 Selective Bibliography Metabolic Syndrome. Camelia Diaconu. Bucharest & ndash Ed. Medicala, 2011. Immunoslimming: weight loss taking into account our food intolerances and blood sugar control. Dominique Rueff. Bucharest & # 8211 Ed. Spandugino, 2013. Practical Guide for Diabetics. Preventive measures, treatments, proper nutrition. Yves Mallette. Bucharest & ndash Ed. Humanitas, 2009. Glycemic Index. Key concepts in the Montignac Diet. Michel Montignac. Bucharest & ndash Ed. Litera International, 2009. Diet with Glycemic Load. 7-day program for rapid weight loss. Nigel Denby. Bucharest & ndash Ed. Litera International, 2011.

Integral, unrefined

“INTEGRAL is that food whose ingredients have not undergone any previous refining processes. As a rule, a whole food is healthier than the refined / processed one, preserving the entire macro and especially micronutrient richness of the ingredients from which it is built. The best known example is that of wholemeal breads that preserve the micronutrient composition and richness in insoluble dietary fiber of the cereals from which they come. Another good example is the unrefined oils that come & ndash in addition to the fatty acids components & ndash and with the secondary phyto-nutritional baggage of the oily seed from which they come “& ndash dr. Albu Horatiu 2013

Poor in Calories

& bdquo The energy consumption of the human body is the sum of the energy needed for basal metabolism with that needed for thermogenesis and physical activity. To find out the value of basal metabolism, I agree to the use of the Schofield formula (taking into account weight, age and sex) and which I correct with the following indices for additional energy consumption: 1.1 (for the immobilized), 1.15 (for the sedentary), .1,2 (for light physical activity), 1,25 (for medium physical activity). Thus, in order for the body to live and do well without resorting to its energy stores, we must provide the diet with about the same amount of energy as needed and resulting from our calculations. If we give her more, she tends to store it! If we do not make this contribution, the body will appeal & # 8211 in a certain order & # 8211 to some of its chemical components that may represent an energy substrate. By consuming them, you lose weight! Starting from this relatively simple phenomenon, doctors and nutritionists who look at the phenomenon quite conventionally, consider that the HYPOCALORIC DIET is the ideal dietary measure that can be taken in order to lose weight for a patient. In my opinion, the HYPOCALORIC DIET has some strengths but also shortcomings that I will not reconcile forever! If you learn to combine the benefits of a HYPOCALORIC DIET with a better selection of foods based on certain immuno-nutritional criteria (when possible) and especially on the value of their Glycemic Index (pregnancy / glycemic load becomes less interesting in the case of HYPOCALORIC DIETS) then the results become fabulous. Moreover, giving up the low-calorie diet once the target weight is obtained will not be followed by a new weight gain. To help you as much as possible in choosing the right dietary products for you on this site, we have marked with the diet code POOR CALORIES, those products that are consumed solid and that for every 100g used according to the mode of consumption expected by the manufacturer & ndash bring no more than 100Kcal (i.e. 1Kcal per gram). In the case of those who consume liquids, we considered that the one that brings up to 40Kcal per 100g or 100ml is hypocaloric. ”& # 8211 Dr. Albu Horatiu 2013

Poor in Fructose

"Fructose intolerances are either given less frequently by the genetic deficiency of B-aldolase (the enzyme involved in the metabolism of fructose) or quite often by decreased intestinal absorption of fructose for various reasons. Although different in effect and cause, the two types of intolerance are alleviated through diet. Eliminating fructose and sugars from the diet is the only effective treatment for genetic intolerance. This, untreated through diet, ultimately leads to liver destruction. Fortunately, it is quite rare! The considerable decrease in fructose intake is the treatment for the second form which is much more common than congenital B-aldolase deficiency.From the point of view of Orthomolecular Nutrition & ndash to which I also subscribe & ndash when annoying digestive phenomena occur (bloating, flatulence, tendency to diarrhea and even abdominal pain / embarrassment & ndash in general fermentative phenomena of colitis) after eating foods containing fructose even if these foods have been cooked by boiling, baking or pasteurization, then it is probably a fructose intolerance. Logically, in both cases, diets should be followed that bring foods that DO NOT NATURALLY CONTAIN FRUCTOSE. But in order not to produce long-term nutritional deficiencies, it is possible to add & # 8211 where there is the possibility & # 8211 and some foods that theoretically contain fructose, but which & # 8211 by various methods (careful selection of ingredients, defructose) & # 8211 it has been removed. The most thorny issue is in the case of bread and flour. Foods that are suitable in the diet of people with fructose intolerance carry on this site the dietary code POVERTY FRUCTOSE. Thus, a fructose-free diet will not contain foods that contain fructose, sucrose (sugar) and xylitol. Fructose is found naturally in sugar, honey, agave syrup, all fruits and some vegetables, bakery, pasta, etc. The dietary indication WITHOUT ADDED SUGAR is not similar to POOR FRUIT! ”& Ndash Dr. Albu Horatiu 2013

Poor in Unhealthy Fats

"No matter what some doctors or nutritionists say, fats are extremely important for the normal medium and long term functioning of the body. They should NOT be eliminated from the diet! In many cases, however, some of them (the unhealthy ones) must be quantitatively restricted or even eliminated, and the others (the "healthy ones" and the "healthy ones" as I call them) deserve to be promoted and raised in the diet. . To be of great help, on this site we have marked foods that are low in unhealthy fats with the dietary code POOR FAT! These foods DO NOT CONTAIN HYDROGENATED VEGETABLE FATS, ANIMAL FATS AND SATURATED FATTY ACIDS OVER 1g / 100g produced in the manner of preparation expected by the manufacturer. What are the unhealthy fats we need to be especially careful about? & # 8211 Excessive amounts of Saturated Fatty Acids. Usually, their harmfulness is brought by the long chain chains variants, which have & ndash in their quasi-majority & ndash animal origin. Don't start a crusade against Saturated Fatty Acids! There are some indispensable for medium and long term health. These are the ones with medium chain (TCM) and shorter and which are found in abundance in the unrefined oils of red palm and especially coconut. & # 8211 Hydrogenated vegetable fats containing an important part of TRANS isomeric forms. These are artificial forms, abnormal for nature, for which living organisms (including humans) have not developed metabolic pathways to use them successfully. They are extremely "weary" and pro-aging for the body and on top of that they have a great atherogenic power and promote the increase of LDL cholesterol (bad cholesterol). These hydrogenated vegetable fats are found in first generation margarines & ndash those cheap & # 8211 conventionally obtained by hydrogenating vegetable oils as well as in many foods that contain them secretly (some pastries, confectionery, sncks, ready-made products & ndash ready to be put in the oven, extremely many varieties of sliced ​​bread, etc.) under the general name of hydrogenated vegetable oils or just vegetable oils (which leaves it to the buyer to interpret what and how). & # 8211 peroxidized / oxidized / languid fats & ndash these are usually a result of saving money, the desire for cheap, poor quality, misused and stored healthy fats. I & ndash even in the assent of many of my fellow doctors and in my personal name, after a fairly long experience with patients in Romania & ndash I will draw attention here and some of the healthy fats (it is about polyunsaturated essential fatty acids type Omega 6 ) which if they are not balanced in a certain relation with the Omega 3 type, can become long-term, harmful to health. ”& ndash Dr. Albu Horațiu 2013.


Focaccia with cheese and onion

Method of preparation: mix the flour with the salt in a bowl and in the middle add the oil, water mixed with the yeast and five tablespoons of oil. We raise the obtained coca for 60 minutes. Take the crust, knead a little more and spread two sheets. Then take the baking tray, grease it with two tablespoons of oil, place the first sheet, spread the cheese (feta or cream cheese), place the second sheet, grease it with two tablespoons of oil, sprinkle a little salt, prick with a fork from place to place, and place in the preheated oven for 25 minutes. The sheets should be quite thin and the cheese or cream cheese should cover the entire surface of the tray.


Berber - the flavor of Ethiopian cuisine

The original recipe includes chili peppers, ginger, cloves, coriander, allspice and other herbs.

Sometimes Berber contains other lesser known international herbs and spices, generally grown in Ethiopia or India.

Here are two Berber recipes that you can prepare at home!

- 2 teaspoons of cumin
- A little cardamom
- black peppercorns
- whole cloves and powder
- juniper berries
- coriander
- 8 dried chili peppers
- freshly grated ginger
- salt
- 2 tablespoons of paprika
- Cinnamon powder

Cumin, cloves, cardamom, pepper, allspice and coriander are lightly fried in a pan (without the addition of oil). After they have cooled, mix all the ingredients in a mortar and the obtained mixture is kept away from light and moisture.

- a teaspoon of Mediterranean plants
- cardamom
- Cinnamon
- cloves
- coriander
- black pepper
- chili peppers, baked peppers, red peppers, paprika
- salt
- fresh ginger
- onions and garlic
- a little olive oil, water and red wine

The dry ingredients are fried in a pan and then mixed in a mortar, adding olive oil, water and red wine, until a spicy paste is obtained.

Babies can be used in pasta, as a marinade for white or red meat, in fish or even in various baked vegetables, for an exotic flavor.


2. Artichoke salad

Ingredients

  • 8 artichoke hearts
  • Lemon juice
  • 1 tablespoon oil
  • 2 tablespoons honey
  • 12 chives bulbs
  • ½ parsley connection
  • 10 slices of anchovies in oil
  • Olive oil
  • Salt and pepper

Method of preparation

This recipe is specific to Turkey and is easy to prepare. The artichoke hearts are cut in four and boiled in a saucepan with a liter of water, lemon juice, two tablespoons of honey and a tablespoon of oil. Pickled artichokes can also be used for this recipe.

While the artichoke hearts are boiling, peel the chives and chop the parsley. After the artichokes have boiled, place the pieces in a bowl with the chopped chives and anchovy slices. Sprinkle with olive oil, a pinch of salt and pepper to taste, mix the salad and add the fresh parsley on top.


Pasta with fresh eggs from ground-raised chickens. No added water and no dyes. Gluten-containing product
Ingredients: durum wheat flour, wheat wheat flour, 40% eggs (8 eggs / kg). The product has 200 gr.

Our Israeli couscous differs from other varieties in the size and texture of the granules.
The most common couscous in our country is the Moroccan, smaller.
Israeli couscous occupies an important place in any plate, regardless of the preparation next to which it is served.


Sos Puttanesca

Another popular Italian sauce is Puttanesca sauce, a fragrant and slightly spicy sauce. There are a lot of types of pasta and fish dishes that use this sauce for extra flavor, so let's see how you can cook the most delicious Puttanesca sauce!

Ingredients for Puttanesca sauce

  • 1 onion
  • 1 box of anchovies
  • 1 knife tip of hot pepper
  • Salt and pepper to taste
  • Olive oil
  • 4 cloves of garlic
  • 1 can of tomato sauce
  • 2 teaspoons capers
  • ½ cup of black olives
  • Oregano
  • Parsley
  • Parmesan race

Preparation for Puttanesca sauce

For starters, finely chop the onion and chop the garlic. Then break the anchovy into small pieces. When the ingredients are ready, fry in a pan with hot olive oil the onion and the anchovy pieces, seasoned with hot peppers, salt and pepper. When the onion becomes translucent and the anchovy disintegrates, add the crushed garlic to the pan and cook the sauce for another 2 minutes.

Then add the tomato sauce, capers and olives, reduce the flame on the stove and boil the Puttanesca sauce without a lid for about 10 minutes. At the end, sprinkle oregano, parsley and grated Parmesan on top, then serve a delicious portion of Puttanesca pasta!


Interview with Forgotten Herbs - About edible wild plants, forgotten by urban culture

Forgotten Herbs It started as a personal initiative to (re) discover the edible plants from the spontaneous flora on the territory of Romania, forgotten by our contemporary urban culture, but soon it became more than enough.

His blog and Facebook page have become a place where you can find all kinds of wonders, recipes and ingredients that seem rather torn from fairy tale books and immortal stories.

Forgotten plants, rarely used, drinks from wild flowers, peas and unleavened bread according to ancient recipes, berries, fruits and roots that you no longer see today on the plate and references from time-forgotten cookbooks.

I'm just a curious girl, nothing more, and this world of wild plants, which I've spent my whole life without knowing how to identify, has fascinated me since I know myself. I am a girl from the city, who was lucky enough to grow up in the suburbs, where we could still go to play on the field and in the meadow of D & acircmboviței among the doves and thorns, whose morphology was always familiar to me without knowing more. however, because no one considered them important enough to teach us children.

My studies are from other fields - decorative arts, design and advertising graphics and then history, with many summers spent on archeological sites in Dobrogea and Teleorman. Today, I would say that my basic job is as a graphic designer, so the concern for plants comes as a surprise to some.

It all started, in fact, after I had the opportunity to live for a while in other countries. My first opening to the gastronomy of other cultures took place in the Italian peninsula, where I discovered the variety of Mediterranean dishes and cooking became more than a passion, then in England I enjoyed Indian, Asian, Caribbean and African dishes. I was overwhelmed.


Photo source: Facebook // Forgotten Herbs - Blue or Straw Flower

& Icircn London has become & icircnt & acircmpl & to buy and cook for the first time & icircn my life fava beans. I didn't even know what it was, so I searched for information on the net and found out that it was called bobi, the word I had heard, but I don't remember seeing or ever seeing it somewhere. This puzzled me. I searched for more and found that the grain was one of the most important vegetables once on our Mioritic lands.

I began to realize then that the Romanian cuisine was more than small and sarmale. Many plants were cooked that we no longer know or use today.

Over time, I began to gather more and more examples. I kept them to myself, I didn't think anyone would care. Somehow I had become a collector of information about forgotten plants, so that one day, already back in the country, I had the idea to put them all in a blog, to come back there whenever I find out something new.

Followed facebook page. And things have grown organically. At first only a few friends were following me, then a few strangers and things exploded exponentially. & Icircn only two and a half years the number of those who follow the page has increased to almost 50,000. It is a huge performance for a page without financial support, which exists and grows exclusively based on its content and interaction with its readers.


Photo source: Facebook // Forgotten Herbs - Brown sausages & icircn butter, with large salt and thyme leaves.

The Internet is an endless collection of information, the largest library in the world, if you know how and where to look, unfortunately they are found in other languages.

From here I get articles, books in electronic format, specialized theses, sometimes I have to use translation programs to understand German, Russian or even French, which I do not excel at, although I studied it a bit in school. But I can speak more English than honorable, fortunately.

& Icircnsă, of course, that I do not limit myself to online. I read many books on botanical topics, on culinary topics, studies on food & icircn various historical epochs, archaeological analyzes on the inventory of sites, which reveals a lot about the nutritional habits of our ancestors. I attend the National Library and the Library of the Romanian Academy.

I add and overlap information, so what I'm doing now has become a kind of interdisciplinary study, although maybe this term is too precious. Sometimes when I am asked, I say I write more than about plants, I like to think that I can once and for all contribute to a field that I describe as "culinary archeology", or maybe "food anthropology".


Photo source: Facebook // Forgotten Herbs - Omelet with goat, thyme and marjoram

But, beyond the experiments, there are things that appear more often on our table. Drinks fermented from various garden or wildflowers (roses, rosehip, shock, willow, acacia, etc.) remain on top and I make them very often. And among the rediscovered plants - millet, bean, grass, goat, weed. Then the peas, unleavened bread, pies with seeds and wild and garden herbs.


Photo source: Facebook // Forgotten Herbs - Octopus and Whistling Branches

As I said, I go looking for them and I am always open to what nature suggests. But you can't go without knowing the morphology of the plants you intend to harvest, because many are similar to each other and only some are edible. Then, you have to have a certain degree of respect for the environment, to understand the idea of ​​sustainability.

As a proverb, you can't go with the sack to the praised tree. You can't collect all the shock from one tree, for example. C & acircteva flowers and move on to the next, & icircnc & acirct your action not to destroy its life cycle. As with leurda, you do not pluck it from the ground, but cut a leaf so that the plant can regenerate easily.

This is true of almost every plant I write about.Of course, the situation is a little different when it comes to roots or fungi, but you also have to do it sparingly.


Photo source: Facebook // Forgotten Herbs - Asphodel

A beautiful dream, but I do not know how easily achievable the conditions under which, for any commercial activity in the food field, the raw material purchased must come with the manufacturer's certificate. And this is a bit difficult for wild plants.

& Icircnsă, if we keep talking about it, I would like to see places with cuisine based on old Romanian recipes saved from history books, such as the Br & acircncovenesc manuscript from the 17th century or the cookbook of Kogălniceanu and Negruzzi, & quot200 of researched recipes published in 1841, then there would be the book about the cuisine of the Roma peasant written by the teacher Mihai Lupescu 100 years ago and the ethnography books that record the Romanian eating habits (Voronca, Ghinoiu etc).


Photo source: Facebook // Forgotten Herbs - Radish leaves, scalded & icircn fatty butter, with coconuts and blackcurrant

I was offered workshops and even a series of TV shows for an online station, and no matter how tempting it may sound, at the moment I was not convinced that I am the best person to give botanical or culinary advice.

Maybe time has not allowed me to do more than what I am already doing. And culinary shows don't tempt me at all. Perhaps I will consider editing a book containing the material on the site, in an improved form. We'll see what the future holds.

I'm not a fan of dessert, no matter how strange it may sound, but if I had to choose I would say that the ax salad, made according to the recipe written by Kogălniceanu and Negruzzi & icircn 1841.