Features dietolechenija in house conditions. Chemical defeat of mucous membranes

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Chemical defeat of mucous membranes is provided at the expense of reduction in quantity products ekstraktivnyh substances (in the course of cooking), mineral salts, an exception of dishes of an onions, garlic, spices. Do not recommend fried dishes, meat and fish broths. The best way of culinary processing of products for the purpose of maintenance chemical shchazhenija body is such cooking when small cut product immerse in cold water. Steam boiling conducts to much smaller losses ekstraktivnyh substances.

For restriction of carbohydrates in food, except an exception of a diet of sugar and products containing it, it is recommended vymachivanie a potato in cold water during 12 ch. At a diabetes and adiposity often use drinks and sweet dishes with sugar substitutes - sorbite or ksilitom.

For the purpose of receipt reduction in a human body of salts of calcium in a food limit milk and dairy products, the deciduous greens, some grades of apples.

If on a state of health the strengthened food is required to the patient, for example, at a tuberculosis, ways of culinary processing should keep as much as possible food value of products and promote appetite excitation. In that case meat and fish fry; vegetables and fruit use mainly crude; widely use spices, korenja. In a food allowance include in the raised quantities simple carbohydrates, honey and sweet fruit dishes is better.

Organizuja dietetic therapy in house conditions, it is necessary to take care of the maximum variety of a diet. Thus it is necessarily necessary to consult to the attending physician or the doctor-dietician periodically. A dietary food, as well as other kinds of treatment spent as self-treatment, without corresponding to desirable result does not result the medical control and correction.

Cooking food for the sick person, it is necessary to aspire to preservation of food value of used products, giving of necessary flavouring qualities by it and medical properties. Therefore in preparation of dietary dishes ways of culinary processing of products have the major value. Thus allocate primary culinary processing of foodstuff and various (first of all thermal) ways of preparation from them dietary dishes.

The Preprocessing includes thawing, opalivanie, soaking, washing, clearing, perebiranie, sifting, crushing and other processes of preparation of initial products. Cooking thermal or cold further follows in the ways.

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