Qigun Lord explained why the spices should add spices to 18:38 barbecue

Spices will help to facilitate digestion after the barbecue. 35 years of experience, reflexology, master Qigun Irina Starkova and China and Classical Medical Doctor.

Expert, “coriander, black seeds, turmeric, rosemary, mint, fennel – all these plants contribute to good digestion and give a pleasant taste. This is especially true oil,” he said.

Starkova, despite the spices explained that the right meat is important.

“Fat varieties – pork, lamb – is heavy for digestion for gastrointestinal diseases. It is better to use a more open meat: chicken or turkey. The oil formed in an open fire can be digested and causing exacerbation. Even if you want to exacerbate.

The expert emphasized that pickle is also important and worth paying attention to the composition.

“Acid marinates are suitable: lemon juice, apple cider vinegar, pomegranate juice and even kefir. Acidic environment helps to break down proteins and make meat smoother. Ginger adds to pickles – the healing of garlic and onions and at the same time to use the rudder, garlic, garlic and garlic and help to use the meat. ”He explained.

According to the doctor, select a combination and the right sauce with vegetables and many greenery, will help make the meat more useful.

“Make sure it adds too much greens – it heals digestion and helps to absorb fatty foods. As for sauces – do not use store ketchups and mayonnaise.

As a result, the beverage should be selected without alcohol content.

“The combination of meat with alcohol, especially beer or strong drinks is the most unfavorable. Shipping is not the best option, it only worsens digestion. Merses is particularly acidic: Lingonberry, Cranberry. Such drinks help to work the liver and gallbladder, that is to help those who have problems with gastroduninal tract.

A cook before that DescribedHow to prevent adhesion in the preparation of pancakes.

Previously chef DescribedWhy the restaurant cheesecakes is more delicious than home.