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White tea benefits

The benefits of white tea and its differences from other species

The content

White tea – a drink made from the dried buds and tender leaves of the plant Camellia sinensis. Unlike the processing of green or black tea, it is dried in natural sunlight.

Has a pale yellow or colorless, slightly sweet taste, which is slightly different from the green. With a low content of caffeine and pronounced antioxidant properties, it can be an excellent alternative to coffee and other teas.

Also known as Chinese white tea, most popular in China and the far East where it is considered a true elixir of youth, beauty and longevity. Today it is cultivated in India, Thailand, Nepal and other countries.

Differences between white and green tea

Although Continue reading

Diet with pyelonephritis

Medical diet. Therapeutic

The composition is the same as that in the diet N4, but severely limit the foods that contain high amounts of carbohydrates (cereals; bread not more than 100 g per day; sugar 20 g per day increase the content of protein through meat, grated cheese, etc.The characterized by increased pain at night, in the position of the patient on the back

or on the side opposite the patient’s kidney, and when coughing, taking a deep breath.

Make-up secrets from their ideata ruskai you to lose a day. Your body gets all the recommended products by counting calories, so at least a liter of fluid. I want to see data deistvennaya reviews from those who have long held the diet strong increased to 2 urinary tract. Tea, mild pyelonephritis coffee, fruit juices with 1 blood group. Menu of pyelonephritis idata in children with group 1 coffee is contraindicated? Continue reading

HOME-MADE ICE CREAM

Fruit ice

1. Citric acid added to taste. For cranberry or lemon ice acid is not required.

2. As you can see from the options, fruit ice can be prepared with stabilizers (gelatin, starch) or without them. In the latter case, the ice is somewhat more stringent.

Fruit ice is prepared as follows:

Sugar to dissolve in water, heat to boiling and with continuous stirring prepared to enter the stabilizer.

Gelatine, pre-soaked for 30 min in cold water (6 g gelatin 3 tablespoons water), starch diluted in cold water (20 g starch 80-100 g of water).

Water for the preparation of a stabilizer taken from under the recipe number.

Sugar syrup together with the stabilizer boil for 2-3 min. When the stabilizer is completely dissolved, to enter the juice or puree, mix well and filter Continue reading

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