Healthy drinks from fruit and berry plants
Fruit and berry plants are widely used in the preparation of dietary diets, in the treatment of patients suffering from various diseases. With cardiovascular diseases (atherosclerosis, hypertension, myocardial infarction, circulatory failure, etc.), the use of fruits and berries is especially useful. They, as carriers of alkaline valencies, contribute to the elimination of acidosis, which develops with circulatory failure, the elimination of accumulated metabolic products, as they are poor in nitrogenous substances and rich in water, which is absorbed more slowly and excreted faster than free fluid.
Fruit and berry plants contain few sodium salts and quite a lot of potassium salts, which positively affect the water-salt metabolism disturbed in cardiac patients. It affects the diuretic effect of potassium, as well as its positive effect on the contractility of the myocardium. The so-called potassium diet, as well as the periodic inclusion of apple “potash” days against the background of a sodium hypo-sodium diet, provide a particularly good therapeutic effect.
The reason for including fruits in the diet of patients with atherosclerosis, myocardial infarction and hypertension is the practical absence or low content of fats, cholesterol, sodium chloride, as well as the presence of vitamin C, potassium salts, cell membranes containing fiber and contributing to the elimination of a significant amount of body cholesterol. The predominance of fresh vegetables and fruits in the diet limits the development of putrefactive processes in the intestine, which is especially important for hypomotor intestinal dyskinesia, which is typical for people of advanced age and leading a sedentary lifestyle.
With gastritis with increased secretion and peptic ulcer during the period of exacerbation, the fruits are excluded. During the period of the process calming down, jelly from diluted fruit and berry juices from non-acidic varieties of berries and fruits is allowed. Fruits containing essential oils and rich in cell membranes and fiber are excluded. Homogenized fruits are allowed, and outside the period of exacerbation - soft, ripe, sweet varieties of berries and fruits in an uncooked form.
In gastritis with secretory insufficiency, fruit and vegetable juices, fruit and berry Navars are widely used. During the exacerbation of the process, fruits are consumed in mashed and boiled form (mashed potatoes, jelly, jelly). Outside the period of exacerbation, patients should not limit the use of fruits and berries and subject them to special culinary processing. Vegetables and fruits are necessary not only to increase the motor function of the stomach, but also as a source of volatile for sanitation of the gastrointestinal tract - the bactericidal properties of gastric juice are violated with achilia.
In acute gastroenterocolitis, fruits are excluded from the diet. Tea with lemon, rosehip broth, diluted juices of fruits and berries are allowed. Preference is given to juices or decoctions containing a significant amount of tannins (blueberry broth, cornel jelly, blackcurrant, quince juice). As the acute phenomena are eliminated, fruit and berry jelly, jelly, and then fruits poor in cell membranes and fiber are gradually included.
In the treatment of patients with acute and chronic colitis, apple days are successfully used (1.5-2.5 kg of freshly prepared pureed apples in 5-6 doses during the day) - 1-3 days. The beneficial effect of the apple diet is explained by the presence in the apples of pectin, tannins with an adsorbing, astringent effect and organic acids with their bactericidal effect; in addition, the bacterial flora of the intestine changes.
With constipation, fruits are an important therapeutic factor due to the significant content of substances in them that contribute to increased peristalsis and the formation of feces. This is primarily fiber cell membranes of the fruit. Strawberries, figs, gooseberries, prunes and other fruit and berry plants are especially rich in fiber. Organic acids and sugar contained in fruits and berries also have a laxative effect (in juices it is pronounced because the concentration of Sugars and organic acids in them is higher than in natural fruits).
With constipation, it is widely recommended to use pickled, salted and pickled fruits. Their usual effect on peristalsis is enhanced by the large amount of salt in them. True, patients with cardiovascular diseases should not consume such fruits.
In diseases of the liver and gall bladder, the beneficial effect of many fruits and berries is determined, first of all, by their pronounced choleretic effect. Fruits, especially sweet varieties, due to their high content of water-soluble carbohydrates (Sugars) are a valuable source of glycogen formation in liver cells. Vitamin C also contributes to the enrichment of the liver with glycogen - it increases its fixation in the liver and other organs and the absorption of glucose from the intestine.
In addition, the fruits affect cholesterol metabolism, helping to remove cholesterol from the body, and thus play a role in the prevention of gallstone disease and atherosclerosis.
However, not all fruits and berries can be used for liver diseases. Those that are rich in oxalic acid and essential oils are excluded; they irritate the liver parenchyma. Note that oxalic acid in the fruits can be one of the factors in the formation of stones in the biliary tract. Acid varieties of berries and fruits, causing irritation of the gastric mucosa, can contribute to spasm of the muscles of the gallbladder and lead to increased pain.
In the presence of concomitant disturbances from the stomach or intestines, the fruits are prescribed in boiled and mashed form (mashed potatoes, soufflé, baked fruits), as well as in the form of juices. When liver diseases are often used contrast (discharge) fruit and vegetable days: grape, watermelon, apple, carrot, etc.
Fruits and berries, like fruits, are often used in the treatment of obesity. The use of diets reduced by calorie content mainly due to carbohydrates requires a wide inclusion of fruits and vegetables with low energy value. Fruits, especially those poor in carbohydrates, are used in large quantities to increase the volume of the diet. To this end, use, for example, gooseberries, lingonberries.
But not all fruits can be recommended for obese patients. Sweet varieties with a high carbohydrate content, such as figs, persimmons, grapes, dates, are excluded from the diet. For obesity, fruit and vegetable fasting days are widely recommended.
Fruits and vegetables are a necessary part of the diet of patients with diabetes as a source of vitamins, mineral salts and carbohydrates. However, fruits rich in sugar (figs, grapes, persimmons, bananas, dates) are excluded. Fruits and vegetables containing 10-12% carbohydrates (apricots, pineapples, cherries, peaches, potatoes, beets) can be consumed taking into account the carbohydrate content in the daily diet.
With a combination of diabetes mellitus with obesity, the purpose of fruit, as well as vegetable, fasting days (apple, cucumber, etc.) is especially shown.
Berries should be used for kidney stones. In the formation of urate stones, fruits poor in purines are recommended, characterized by a significant predominance of mineral salts with alkaline valencies. These are oranges, lemons, tangerines, bananas, gooseberries, peaches, raisins, figs, black currants, dates. With oxaluria, to reduce the concentration of oxalic acid in the blood and urine, it is recommended to exclude foods containing a large amount of it from food.
Here are recipes for making some refreshing fruit diet drinks.
This is a juice drink diluted with water and seasoned with sugar. It can be prepared from various berry and fruit juices and their mixtures, or from fresh berries and fruits. To prepare the fruit drink, you need to take only boiled water, otherwise it will be covered with foam. Sugar is dissolved in hot water, the juice is added to the cooled syrup, not boiled.
The drink is served on the table in a jug or in glasses. In any fruit drink you can put a slice of lemon, orange or lemon zest.
In winter, fruit drink is served warm, in summer you can put pieces of ice in it.
Juice juice. 1-2 glasses of berry or fruit juice (depending on the degree of acid), a liter of boiled water, sugar.
Dissolve sugar in water, add juice to taste.
Morse from syrup. Half - three quarters of a glass of fruit or berry syrup, a liter of boiled water.
Add boiled water to the syrup, mix. If the drink is too sweet, add citric acid or sour juice. Serve hot or cold.
Fruit drink from jam. A glass of berry jam, a quarter cup of sour juice or one lemon, a liter of boiled water.
Dissolve jam in hot boiled water, cool, season with acid juice (lemon). Serve hot or cold.
Cranberry fruit drink. A glass of cranberries, half to three quarters of a glass of sugar, a liter of water, a slice of lemon.
Squeeze the juice with a juicer or, after crushing the berries, add a little boiled water and strain through cheesecloth; squeezed berries, pour water, boil, strain, dissolve sugar in the broth, cool, add raw juice, season. Put a slice of lemon in the jug.
Currant fruit drink. A glass and a half of red, white or black currants, three quarters or a whole glass of sugar, a liter of water.
Squeeze juice with a juicer or crush berries, add a little boiled water and strain through cheesecloth; squeezed berries, pour water, boil, strain, add sugar and raw juice.
Lemon fruit drink. One or two lemons, a liter of water, half - three quarters of a glass of sugar.
Squeeze juice from lemons. Boil water with sugar and a thin slice of peel (only the yellow part). Add lemon juice to the cooled water, if desired, a little burnt sugar, which will give the drink a beautiful color. It can be served with lemon slices.
Morse from raspberries. One and a half glasses of raspberries, a liter of water, half - three quarters of a glass of sugar, a little juice from currant.
Crush raspberries, strain the juice through cheesecloth, pour the squeezed berries with water and boil, strain, add sugar and juice. To taste, add the juice from the currant.
Strawberry fruit drink. Cook in the same way as raspberry fruit drink.
Morse from rose hips and apples. 3-4 tablespoons of rosehip berries, 4-5 sour apples, a liter of water, 3-4 tablespoons of sugar or honey, lemon or orange peel, citric acid.
Cut the peeled fruits of the bureaucrat and apples into small pieces, add cold water, boil for several minutes, strain, add sugar or honey, a little lemon or orange peel, to taste lemon juice or citric acid. Sprinkle berries and apples with sugar and eat.
Fruit drink from apples. 4-5 sour apples, a liter of water, 2-3 tablespoons of sugar, cinnamon.
Squeeze juice from apples with a juicer or take ready juice, add boiled water, sugar and cinnamon to taste.
Cranberry or apple juice with carrot juice. A glass of cranberries or 4-5 sour apples, a pound of carrots, 4 glasses of water, sugar.
Crush cranberries, grate apples, strain the juice through cheesecloth. Squeezed berries pour water, boil, strain. Grate carrots, strain the juice through cheesecloth. Mix juices, add sugar to taste.
This is a sour yeast drink containing a few percent alcohol. Kvass is made from juice or infusion, adding sugar, and sometimes seasonings: honey, lemon peel, sugar caramel, cloves, cinnamon, etc.
The yeast that causes fermentation develops best at a temperature of 20-30 ° C, so it is recommended to keep the drink in a warm place for several days. The finished drink tastes better than cold, especially since some types of microbes that develop at low temperatures give it a particularly pleasant taste and smell.
Ready kvass is recommended to clog and keep in the cold. Open bottles immediately before use.
Currant kvass. 2 l (kilogram) of red currant, 5 l of water, two - two and a half cups of sugar, 15-20 g of yeast.
Boil the water with sugar, cool, add raw currant juice and yeast, mashed with a teaspoon of sugar. Keep a few days warm (at a temperature of 25-30 ° C), pour into bottles, cork them and store in a cool place.
Kvass from strawberries or raspberries. A kilogram and a half of fresh berries or juice (sour juice and citric acid), 5 l of water, 2-2 1/2 cups of sugar or honey, 10-15 g of yeast, raisins.
Boil water with sugar, add raw juice and yeast, mashed with sugar. You can add some sour juice or citric acid to your taste. If the juice is squeezed at home, you need to boil the squeezed berries, and use water to make kvass. The mixture should wander in a warm place until foam appears (1-2 days). Pour the drink into bottles or into well-closing dishes, add raisins, keep in a cool place.
Kvass from fresh apples. A kilogram and a half of fresh sour apples, 5 l of water, 2 - 2 1/2 cups of sugar or 2 1/2 - 3 cups of honey, a piece of cinnamon, lemon or orange peel, half a glass - a glass of mountain ash juice, raisins, 10-15 g of yeast .
Grind the apples together with the peel, boil, drain the water, add sugar or honey, yeast, mashed with a little sugar, add seasoning or mountain ash juice to taste. Keep the mixture in a warm place until foam appears (1-2 days). Pour the finished drink into bottles or sealed dishes, add raisins, store in a cool place. Serve with pieces of ice.
Kvass from dried apples. 650-800 g of dried apples or apple peels, 5 l of boiling water, 2 - 2 1/2 cups of sugar, 10-15 g of yeast, citric acid.
Brown the apple peel or apples in the oven and put in enameled dishes. Pour boiling water, cover, cool. Drain the water, add sugar to it, cool to a temperature of 25-30 ° C. Grind yeast with sugar, mix with apple water, keep in an open bowl until foam appears. Pour the drink into bottles or sealed containers, close, store in a cool place. Serve cold.
Kvass from lemon. 3-4 lemons, 2 - 2 1/2 cups of sugar or honey, 5 l of water, 15-20 g of yeast, raisins.
Boil water, add sliced lemons or lemon juice and a thin yellow layer of lemon peel. Brown a glass of sugar in a pan with a little water, add to the juice. Cool the mixture to a temperature of 25-30 ° C, add the yeast, mashed with sugar or honey, and the remaining honey or sugar. Hold for several hours in a warm place until the juice begins to ferment strongly. Then put in a cool place, add raisins and, without covering, hold for 1-2 days. Then pour the drink into bottles, add raisins, close the bottles and keep in a cool place.
Malolactic drink. 4-5 large apples or half a liter of apple juice, 1-2 tablespoons of sugar, a liter of milk, a tablespoon of crushed toasted nuts.
Grate apples with peel, mix with sugar and add hot or cold milk, mix well and beat, add crushed toasted nuts.
Strawberry milk drink. One and a half to two glasses of strawberry juice or fresh strawberries, 1-2 tablespoons of sugar or honey, 3-4 glasses of milk.
Strawberry juice or strawberries crushed with a wooden spoon, mix with sugar or honey, whipping, add cold or hot milk, season.
Cherry milk drink. 1-2 cups of cherry juice, 1-2 tablespoons of sugar or half a glass of cherry syrup, 4 cups of milk, whole berries.
To cherry juice mixed with sugar or syrup, whisk well, add cold or hot milk, season. Put whole cherries in a hot drink.
With a milk-currant drink. Half a glass of red currant juice, 2 tablespoons of sugar, 2 cups of water, 3-4 cups of milk.
Currant juice mix with sugar. Boil water with milk, cool to a temperature of 50 ° C, mix, whisking firmly, with juice (while milk protein coagulates with flakes). Served cold or hot.
Lemon and milk drink. One or two lemons, 1-2 tablespoons of sugar or honey, a liter of milk.
Squeeze juice from lemon, add sugar or honey, whisk, add milk. Beat well. Drink through a straw.
Raspberry or strawberry juice drink with milk and malt extract. 2 cups raspberry or strawberry juice without sugar, 2 cups of malt extract, 4 cups of milk.
Mix juice with malt extract, whisk, add hot milk. Serve hot or cold.
Currant milk drink with egg. Half a glass of red or blackcurrant juice, an egg or 2 yolks, 2-3 tablespoons of sugar or honey, 4 cups of milk.
Grind the egg, mix with juice and sugar, add cold milk, beat with a broom or mixer. Immediately serve cold on the table, add pieces of ice.
A drink made from gooseberry juice and milk with cream. Half a glass of juice or gooseberry compote, sugar, honey, 3 cups of milk, a glass of cream or sour cream.
Add sugar or honey to sour gooseberries, pour milk and cream or sour cream, whisk, season. Serve cold with a piece of ice.
Orange milk drink. 2-3 oranges, 4-5 glasses of milk, sugar and syrup.
Squeeze the juice from the oranges, grate the peel of one of them. Beat the juice with milk and sugar using a broom or mixer. Serve immediately, add a piece of ice to the glass.
Plum and milk drink. 2 glasses of fresh plums or a glass of plum juice, half a lemon, 2-3 tablespoons of sugar, 4-5 glasses of milk.
Remove seeds from plums, crush plums, peel off. Add lemon juice and zest, sugar and milk, beat well in a cold place. Have a teaspoon.
Drink from syrup and milk. 3-4 tablespoons of berry or fruit syrup, 4 cups of milk, half a tablespoon of crushed nuts.
Pour syrup on the bottom of the jug, milk on top, whisk with a broom or spoon. Sprinkle with crushed nuts.
Jam and milk drink. 1-2 tablespoons of juicy jam, 4 cups of milk, a tablespoon of sour juice.
Put jam on the bottom of the jug, gradually pour milk, stirring all the time. If the jam is too sweet, add a little sour juice.
Rosehip and milk drink. Half a glass of rosehip extract or a glass of fruit, 3-4 tablespoons of honey or 2-3 tablespoons of sugar, 4-5 glasses of milk.
Soak the rose hips from the seeds soak for 2-3 hours, cook in this water until soft and rub through a sieve. Stir with other products, serve cold.
Apple drink with an egg. An egg or 2 yolks, 1-2 tablespoons of sugar or honey, 2-3 cups of apple or other juice.
Grind the egg with sugar with a wooden spoon, add juice. Beat well, serve immediately.
Lemon drink with egg. Egg or 2 yolks, 1-2 tablespoons of sugar or honey, lemon, 2 cups boiling water.
Grind an egg with sugar or honey with a wooden spoon, add lemon juice, a little zest and water. Beat thoroughly, strain, serve immediately.
Berry lemonade. A liter of ripe berries, half a glass of sugar, half a lemon, half a liter of sparkling water, ice.
Grind the berries, mix with sugar and lemon juice, keep for 1-2 hours in a cold place, add sparkling water. Pour along with berries into glasses, add a piece of ice.
Lemonade made from syrup or juice. Half a glass - a glass of berry or fruit syrup or juice, sugar, a liter of sparkling water.
Pour syrup into a glass or jug, add cold sparkling water, mix, add pieces of ice.
Cranberry Lemonade. Three quarters of a glass of cranberries, half a glass of sugar, a liter of sparkling water, slices of lemon peel.
Crush cranberries with a wooden spoon, strain the juice through cheesecloth or squeeze with a juicer, add sugar and sparkling water. For taste, put slices of fresh lemon peel.
Lemonade made from lemon. Lemon, 2-3 tablespoons of sugar, half a cup of tea extract, 4 1/2 cups of sparkling water, ice.
Squeeze juice from half a lemon, cut the second half into thin slices, put in a jug or glasses. Mix juice with cooled tea extract and sparkling water, add sugar. Instead of tea extract, you can add caramel made from a spoonful of sugar to add color.
Lemon Smoothie. Half a lemon, a tablespoon of sugar, half a glass of milk, 1-2 tablespoons of cream ice cream.
Squeeze lemon juice, pour into a mixer, add sugar, yolk, milk and ice cream, beat, pour into a glass (or 2-3 small glasses), sprinkle with lemon peel juice.
Cherry cocktail. A quarter cup of cherry syrup, half a glass of milk, yolk, lemon peel.
Put the syrup, milk and yolk in the mixer, beat, pour into a glass, sprinkle with lemon peel juice.
Orange cocktail. Orange, a teaspoon of sugar or honey, yolk, half a glass of apple juice, a tablespoon of crushed nuts.
Squeeze the juice from the orange, pour into a mixer, add sugar or honey, yolk, apple juice, beat. Pour into a glass, add crushed nuts, sprinkle with orange peel juice.
Fruit cocktail. A quarter cup of tomato, carrot, orange, as well as onion or apple juice, sugar, salt, pepper.
Pour the juices into the mixer, add seasonings, beat, pour into a glass, sprinkle with juice from lemon or orange peel.
Strawberry cocktail. 1-2 tablespoons of strawberry syrup, half a glass of boiled water, 100 g of strawberry ice cream, several berries of strawberries.
Dissolve the syrup in cold boiled water, add ice cream, beat. Put strawberries in each glass (from compote or fresh). In the same way, you can make cherry, raspberry, blueberry, orange, lingonberry and other cocktails. If there is no berry ice cream, take milk or cream and add more juice or syrup.
- L. G. Dudchenko, V.V. Krivenko Fruit and berry healing plants.