mushrooms

Mushrooms are a supplier of trace elements, vitamins B, C, folic acid, antioxidants, protein, which, of course, provides positive effect on the functioning of the main systems of our body.

The season of mushroom picking is summer-autumn. In winter, mushrooms allow to some extent fill the lack of natural fresh fruits and vegetables in diet. Daily consumption rate - 100_150 grams

Mushrooms are an ideal absorbent that accumulates toxins from the environment, soil. Therefore, for example, if mushrooms are picked in unfavorable climatic lanes or near highways, harmful substances will accumulate in them .

Better to limit the use of mushrooms to people with:

• allergy

• individual intolerance

• chronic pancreatitis

• dysbacteriosis

• children under the age of 7

• forest mushrooms can be replaced with artificially grown ones, they are less saturated.

Good practice:

1. Mushrooms are difficult to digest, very large portions are best avoided.

2. Compulsory heat treatment: braising, frying, boiling. It is a good idea to dry and freeze.

3. You should not eat mushrooms before bed - their long digestion leads to poor sleep and poor health.

4. It is more useful to combine mushrooms with steamed or baked vegetables instead of fresh ones.

5. Refrain from this product if its use causes heartburn, allergies.