Tip 1: How to drink mineral water "Essentuki"
Tip 1: How to drink mineral water "Essentuki"
The mineral water "Essentuki" is a medical andto drink it in large quantities, like drinking, it is impossible. Since it contains mineral salts and chemical elements, it can harm even a healthy body if it is used uncontrolled. And with the right application, as prescribed by the doctor, mineral water brings tangible benefits. Read the general recommendations for the treatment of mineral water "Essentuki".
You will need
- - mineral water "Essentuki";
- - beaker.
Instructions
1
Open the bottle with mineral water and leaveits open at night, to get out carbon dioxide. The original water from the source, bottled on modern equipment using advanced technology, is not inferior to the naturally occurring in terms of mineral salts and chemical compounds. In addition to carbon dioxide, which prevents the development of microorganisms, water is treated with a solution of silver, which allows it to be stored indefinitely without losing its medicinal properties.
2
In the morning, pour 1/2 cup of mineral from a bottlewater and heat it in this glass, in a water bath, not above the body temperature. It is impossible to heat up to a higher temperature, since the effective effect of water "Yessentuki"On the digestive system occurs precisely in this temperature regime. If overheated - dilute with water from the bottle to the desired temperature.
3
Drink pre-heated mineral water Water slowly, in small sips for 1-1,5 hours before meals 3-4 times a day. Time and number of appointments are appointed by the doctor. Duration of treatment with mineral water "Yessentuki"Usually is 24 to 30 days. During this time, the work of all body systems is normal: inflammatory phenomena in the stomach, normal liver function, metabolism improve. Repeated treatment is performed 3-4 months after the doctor's appointment.
Tip 2: How to drink Calvados correctly
Calvados is called brandy, made on the basis ofapple or pear raw materials and obtained by distillation of a ready-made young cider. It is believed that the birthplace of this drink is the region of France - Lower Normandy, and the fortress of Calvados - 40 degrees. And the culture of the use of this drink has its own characteristics.
Instructions
1
One must immediately discuss one fact -The consumption of calvados, unlike the same whiskey, has no clear rules and regulations. But still there is one clear recommendation related to the property of the drink to improve appetite, which is due to malic acid, which is part of the calvados and helps to improve digestion. That's why the real experts of the strong alcohol industry believe that the calvados should be consumed at the very beginning of the meal.
2
Another recommendation concerns the feeding of calvados,which must be poured into either cognac or wine glasses, and the tanks must first be cooled to room temperature. Then, already poured over the glasses Calvados needs to warm up a little with the heat of the palm, then slowly drink in small sips. Experts argue that the Calvados in any case does not tolerate haste, but rather is intended for a long pastime with a good dinner in a pleasant campaign. It is also possible to combine this alcoholic beverage with good and aromatic cigars.
3
In the last few decades Europeansintroduced and the next "fashion", according to which, calvados is served not only a couple of minutes before a meal as an aperitif, but also during a meal, when those sitting at the table rest from the next meal or wait for a change of one to another. The reason for this is that the consumption of calvados promotes a faster digestion of the eaten, so that the person is more willing to try the next dish.
4
If you decide to make calvados part of youraperitif, then as a snack, fresh juicy and fragrant fruits, dark chocolate, sweet and baking pastries, as well as ice cream are perfect. This type of brandy is perfectly combined with strong freshly brewed coffee, since in a properly seasoned drink there will always be a note of fruits - an apple or a pear.
5
By the way, about the latter. For the production of calvados, only small fruit with a very intense aroma is used. In Normandy, the rules for preparing a drink are strictly regulated, so that only 48 varieties of fruits are considered suitable for calvados, and several are allowed simultaneously. It is important here only what taste the producer wants to get as a result - bitterish, sweetish, sour or bitter-sweet, but again the following combination is considered classical: 10% of bitter varieties, 20% of acid varieties and 70% of bitter-sweet.
Tip 3: Which mineral water is better: in plastic or in glass
To date, there are many differentversions of what material the beverage container should be made of, in particular for mineral water. Some myths are confirmed, some are refuted.
In fact, the mineral water is the sameof the same manufacturer, regardless of the packaging in which it is sold. After all, it is extracted from the same source. To understand what effect the packaging material itself has on the product, it is worth considering their characteristics separately from each other.
Glass containers
More recently, mineral water was releasedexclusively in the glass, until there were plastic bottles, which today represent a serious counterbalance to the usual for us packaging. The main reason why the glass has not yet come to naught is the prejudice of conservatives. The main advantages of glass bottles are the variety of possible shapes and volumes, ecological compatibility. Also, glass significantly extends the shelf life of the product. The maximum shelf-life of water in such a package is up to two years. The incompetence of such containers is less convincing, but, nevertheless, they exist. This and the fact that such a package is broken with mechanical damage, and a lot of weight and volume compared to plastic, which can be twisted when throwing into the garbage tank. As for the impact on the environment, and therefore, on our health, then it can be noted that glass without special influence on it does not decompose, can retain its structure for several hundred years. Glass packaging can be used as many times as necessary, provided its integrity. It must also be sterilized well before each new use. If the glass is damaged, then it can be used as a recyclable material for the production of new products, including containers. However, this process is quite costly.Plastic containers
Mineral water is poured into food plastic,which exists several types: polyethylene (PE), polypropylene (PP), polyethylene terephthalate (PET). The latter, due to its qualities, has become the most widely used. It can successfully compete not only with other types of plastic, but even with glass. The main advantages of PET packaging is its weight: 32 g in a liter bottle (while in glass - 500 g). Such plastic is transparent, which is also important in the spillage of mineral water. No additional measures are needed to preserve the integrity of the bottles. It is negative that oxygen and ultraviolet pass through the transparent plastic (and the glass holds them). It is these shortcomings that can affect the composition of microelements in the water. It is possible to store water in plastic for only one year. Despite the fact that PET is considered to be the most harmless plastic, doctors recommend using it only once because it is difficult to clean it up and remove the microbial medium. The processing of such material is quite costly, and it is economically more advantageous for this to happen on a production scale.Tip 4: What is famous for the mineral water "Perrier"
Mineral water "Perrier" is not just a drink,but a symbol of good taste and elegance, an attribute of a successful person who cares about his health. This water not only has medicinal properties, but also has its own history.
