The World Health Organization has developed new recommendations for the “extermination” of sugar. According to experts of this organization, today it is sugar that is deadly to health and that sugar is more harmful than fat and more harmful than cholesterol combined.
It will not be enough for an ordinary person, which is understandable in the “bird” language of international officials: “The level of consumption of free sugars by adults and children should be reduced to less than 10% of the total calories of consumed foods. If this reduction reaches less than 5% of total food energy intake, it provides further health benefits.”
To make this clear to everyone, the average rate of energy consumption for women and girls per day is 2000 kilocalories. 200 kilocalories is 10%. How much sugar will this be in grams, or even better - teaspoons, with which we usually measure this notorious “white death”.
1 gram of sugar contains 4 kilocalories. Dividing 200 : 4=50 “whole grams”. This will be the daily sugar requirement for women. This corresponds to 10 pieces of sugar, these are the same ten teaspoons of sugar, only spoons without a “mountain”. How much sugar “who is supposed to have” can be seen in the picture.
Do you lead a healthy lifestyle and don’t dilute your tea and coffee with so much sugar? WHO does not “recommend” rejoicing in order to have more health benefits; it should be borne in mind that all these doses relate only to the sugar that you yourself add to tea, coffee, porridge and other dishes.
This includes “sugars” that “are added to food products during their production, by cooks and by yourself, these are glucose, fructose, maltose with other forms of this white death, this also includes natural sugars contained in honey, fruit juices, syrups, fruit juice concentrates.” Not added to this list are the so-called natural sugars found in whole vegetables and fruits.
It turned out that the total amount of sugar recommended for consumption during the day should be equivalent to 10; it would be even better - 5 teaspoons. This is a rather small dose, and in Russia, unlike many other “civilized” countries, it is difficult to calculate even approximately. Why?
Western labels usually indicate not only how much sugar and other unhealthy components are contained in a serving of various products, but also what proportion of the daily value it is, which helps the consumer determine how much he eats.
In our country, such information on the labels of domestic products, unfortunately, is not supported, despite world experience and it works well there. Of course, if we all knew how much sugar and other harmful substances are in products, then many would be much more attentive to their diet, because often a portion of a product contains almost the daily requirement of sugar.
Read more about the presence of deadly sugar in food.
The presence of sugar in food is deadly for health
You can be skeptical about the WHO recommendations and sugar consumption standards discussed above, but if this applies to sugar, then everything becomes very serious. Recent research shows that excess sugar in food is deadly to health.
You can see how much sugar is in food in the table; these are the foods that we consume most often, and sometimes we don’t even suspect that it is present there. Thanks to this information, we can “estimate” how much “white death” we consume together with these products.
According to research conducted by scientists, they (scientists) are increasingly coming to the conclusion that sugar seems to be much more harmful than animal fats with cholesterol. The latter is increasingly being rehabilitated by scientists, but incriminating evidence on sugar grows like a snowball.
Diseases such as diabetes with obesity and atherosclerosis, and heart attacks and strokes directly associated with them, are largely due to sugar. These conclusions are confirmed by a mass of studies with hundreds of thousands of people who took part in them.
Sugar and immunity
In diabetes, excess glucose in the blood is a real weakening of the immune system. According to research, glucose reacts with proteins, and their structure changes during this interaction. Proteins are also “our favorite” immunoglobulins.
Immunoglobulins are antibodies that are destined to play a critical role in our immune responses. As a result of their changes, they stop working normally, as a result of which diabetic patients have a hard time withstanding any infections, they have poor wound healing, often develop pustules on the skin, develop periodontal disease and other ailments.
Some researchers believe that sugar also affects healthy people. You can recall a common problem for those with a sweet tooth - acne, various pustules, increased oiliness or, on the contrary, dry skin. What could be the explanation for this?
Excess sugar harms not only the person himself, but also the majority of beneficial bacteria living in our intestines. Harmful bacteria usually get only good from sugar and it becomes quite easy for them to prevail over microorganisms that are friendly to us.
Interesting facts about sugar
Dry cereal with milk will contain 11 – 20 grams of sugar, it’s the same as eating candy for breakfast!
Children's milk chocolate, for the most part, is several times more harmful than regular chocolate, since it is sweeter. What kind of chocolates should you buy for your child so that there is no harm?
Chocolate contains the so-called “hormone of joy”, cakes contain a “sedative” for the nerves, which is why we just want to snack on something sweet.
The first must be replaced with bananas and plums, the second with ordinary potatoes.
To taste salt sugar how these products are counterfeited
When a year ago, salt and sugar prices rose by leaps and bounds, the question arises: is it worth purchasing these products for future use, how to do it correctly, because salt and sugar taste the same, how these products are counterfeited, a little about this in the article.
Sugar does not tend to decrease in price, so maybe it’s worth buying it for future use? Nutritionists do not recommend making 10-year reserves, a maximum of several months for normal consumption. Moreover, storage conditions must be in place. We must not forget about the hygroscopicity of sugar - it perfectly absorbs moisture and odors, therefore, there is a possibility of easy spoilage.
How to choose the right sugar? They say that cane sugar is better than our classic – native sugar, made from beets? It’s not worth overpaying for the exotic – various brown, cane and other sugars.
The quality of ordinary sand or refined sugar is in no way inferior to them. And all these delights are nothing more than pampering for gourmets. Moreover, which (indulgence) has a fairly high price, which is several times higher than the “normal “sugar” price.”
You need to choose simple sugar, and first of all, depending on the color, the whiter it is, the higher its quality. You also need to pay attention to the packaging, its integrity, an important circumstance is the strength of the packaging so that sugar does not spill out. You should refuse to buy sugar in just one store you come across, but compare prices in several supermarkets and keep an eye on promotions, since the price range can be quite wide.
For some salty food
Approximately 80% of the salt sold on Russian shelves is Russian salt, and domestic enterprises can fully cover the demand for salt. By the way, some time ago the salt of one specific Ukrainian enterprise, Artemsol, was banned, this relates to the issue of rumors about a possible salt shortage.
Are there fakes on this market? Experts say that “elite” varieties are susceptible to this. For example, fashionable pink salt from the Himalayas or black salt are often imitated by adding dyes to ordinary sea salt. Is there any point in buying these rare and expensive varieties of salt? This is more of an image thing - to display such expensive salt in front of guests - “and everyone will fall.”
Regular salt costs between 15-20 rubles. “Exotica” will cost from 300 to 500 rubles/100 g, and then ad infinitum. And only we can decide whether the “defeat” of the guests from such a huge overpayment is worth it.
China is one of the largest “salt” producers, the quality of this country’s goods is already the talk of the town, maybe salt is also a “Chinese counterfeit”?
Counterfeit salt is not economically profitable. All world leaders in salt production - the USA, China, Germany - produce them in the classical way. Therefore, by the way, this very reason for the strong increase in its value is pure speculation.
Salt is a natural commodity with virtually inexhaustible reserves, so talk about a shortage of salt and its rush to demand is “somewhat strange.”
Well, the video on whether sugar is so harmful is below:
Sauerkraut - how can a Russian person live without it in winter? And pickles and mushrooms - what’s wrong with them? But why was the import of Russian pickles recently banned in Finland, a country with some of the best health indicators on the planet? And why is salt consumption being rapidly reduced all over the world? It turns out that in recent years, doctors have discovered a lot of new dangers emanating from both salt and another white death - sugar.
They quietly kill us, forming an addiction in the brain, similar in biochemical changes to a drug addiction! Not everyone knows, but during Mars-500, a unique experiment to simulate a flight to the Red Planet, volunteers in a special isolated module in Moscow also experienced a diet with a limited amount of salt. And this allowed the German doctor Jens Tietze, who accompanied the experiment, to make truly revolutionary discoveries!
For a long time, it was generally accepted that salt can make you thirsty and slightly raise your blood pressure by drinking too much liquid. But the reality is that excess salt (and the average Russian eats about two glasses of “extra” salt per month) leads to a huge number of different diseases, and according to one hypothesis, even accelerates aging. A new scientific investigation by Sergei Malozyomov will show shocking tomograms in which for the first time it was possible to see the accumulation of salt in the body.
It's even worse with sugar. According to experts, we now eat about forty times more sugar than our ancestors two centuries ago. Sugar is now in everything - from ketchup to cornflakes, but most of all - in juices and sweet soda. As American endocrinologists have established, an excess of sweets in the diet can be considered one of the main reasons for the global obesity epidemic, and it’s not just about the calories that sugar brings...
The author of the film, a reporter with a medical background, Sergei Malozyomov, visited an American family who had completely eliminated sugar from their diet for a year, and listened to a story about how their health had improved - there were even fewer cases of colds in children.
Scientists have also received evidence that sugar can even contribute to the cancerous degeneration of cells! Could the use of sweeteners, including the fashionable leaves of the South American stevia bush, be a way out of the situation? And what does science think about sea salt and cane sugar, popular among culinary experts - are they healthier than regular salt and sugar?
What is the salt...
Often, when describing the taste of something, we say salty. But how to describe the taste of salt itself? Putting a crystal of salt on the tongue, we will feel something that could be vaguely called bitterness. You can’t eat a lot of salt, but if you add it to a dish, the food will have new facets of taste. Walking on the seashore, we can feel it in the air. Having accidentally hurt ourselves and licked a drop of blood, we tried it too. Salt is the taste of life itself. There are many sayings and signs associated with salt. “The salt of history” is the meaning, the essence of this very story. Spilling salt is bad luck. Guests have been greeted with bread and salt since ancient times. And if bread is a part of life that the guest is offered to share with the hosts, then salt is what brightens and fills this life. Feelings, emotions, passions. Much would be different if there were no salt in our lives. But nowadays salt is increasingly called “white death”.
Is it true? Northern peoples who do not use salt in food do not have cardiovascular diseases. In 1960-6, salt was blamed for hypertension, kidney failure, coronary heart disease, and obesity. This is partly true. But do not forget that excluding salt from your diet is also very dangerous. So what does this mean and what should we do?
The famous American specialist Paul Bragg believed that the human body has absolutely no need for table salt, and called it poison. The fallacy of such views is now considered completely proven.
Let's learn more interesting facts about salt...
1. Table salt is vital for human life, as well as all other living beings. It is involved in maintaining and regulating the water-salt balance in the body and sodium-potassium ion exchange. Subtle biological mechanisms maintain a constant concentration of NaCl in the blood and other body fluids. The difference in salt concentration inside and outside the cell is the main mechanism for the supply of nutrients to the cell and the removal of its waste products. The same mechanism for dividing salt concentration is used in the generation and transmission of nerve impulses by neurons. In addition, the Cl ion in salt is the main material for the production of hydrochloric acid - an important component of gastric juice
2. On the other hand, death is inevitable even with a one-time overeating of salt. The lethal dose is 3 grams per 1 kilogram of body weight. For example, for a person weighing 80 kg it would be fatal to eat approximately 240 grams in one meal. By the way, approximately this amount of salt is constantly contained in the body of an adult.
3. Average daily salt intake for an adult: 3-5 grams of salt in cold countries and up to 20 grams in hot countries. The difference is caused by different rates of sweating in hot and cold climates.
4. There are many different salts, some of which can also be eaten. But sodium chloride (NaCl) is most suitable for food, and it is its taste that we call salty. Other salts have an undesirable bitter or sour taste, although they may also have some value in the human diet. Infant formula contains three salts - magnesium chloride, potassium chloride and sodium chloride.
5. Table salt serves as a source of formation of hydrochloric (hydrochloric) acid in the stomach, which is an integral part of gastric juice.
6. With low acidity, doctors prescribe the patient a weak aqueous solution of hydrochloric (hydrochloric) acid, and with high acidity, he experiences heartburn and is recommended to take baking soda. It neutralizes excess acid.
7. Table salt has weak antiseptic properties; The 10-15% salt content prevents the development of putrefactive bacteria, which is the reason for its widespread use as a food preservative.
8. In ancient times, salt was obtained by burning certain plants in fires; the resulting ash was used as a seasoning.
9. Ancient peoples valued salt as worth its weight in gold. For example, part of the salary of Roman soldiers (lat. salarium argentum) was given in salt (lat. sal); from here, in particular, came the English. salary (“salary”).
10. Already two thousand years BC. The Chinese learned to obtain table salt by evaporating sea water.
11. When seawater freezes, the ice becomes unsalted, and the remaining unfrozen water becomes much saltier. By melting ice, it was possible to obtain fresh water from sea water, and table salt was boiled from brine with lower energy costs.
12. Pure sodium chloride is a non-hygroscopic substance, i.e. does not absorb moisture. Magnesium and calcium chlorides are hygroscopic. Their impurities are almost always contained in table salt, and it is because of their presence that the salt becomes damp.
13. The world's largest salt marsh is the Uyuni salt marsh in Bolivia (photo below). Due to its large size, flat surface and high reflectivity in the presence of a thin layer of water, the Salar de Uyuni is an ideal tool for testing and calibrating remote sensing instruments on orbiting satellites.
14. World consumption of table salt exceeds 22 million tons per year. Each person on average consumes about 8 kg of salt per year. One third of the salt produced is evaporated from seawater.
15. In stores, salt consists of up to 97% NaCl, the rest comes from various impurities. The most common additions are iodides and carbonates; in recent years, fluorides have been increasingly added. To prevent dental diseases, use salt with fluoride. Since the 1950s, fluoride has been added to salt in Switzerland, and due to positive results in the fight against tooth decay, fluoride was added to salt in the 1980s in France and Germany. Up to 60% of salt sold in Germany and up to 80% in Switzerland is fluoride salt. Sometimes other excipients are added to table salt, such as potassium ferrocyanide (E536 in the European food additive coding system; non-toxic complex salt) as an anti-caking agent.
16. Systematic intake of excess salt compared to the physiological norm leads to an increase in blood pressure. Excessive salt consumption causes heart and kidney diseases. In the spring of 1648, the Salt Riot occurred in Moscow, caused by an exorbitantly high tax on salt. Thousands of years ago, salt was so expensive that wars were fought over it. Now salt is the cheapest of all known food additives, except for water.
17. Several types of “low sodium salt” are sold in the United States. Despite the apparent paradox, this is really true! Most of these products are a mixture of sodium chloride (at least 50% by weight) with potassium or magnesium chlorides. However, the product that stands out among them is Salt Sense, which provides “reduced sodium content” without such tricks: thanks to patented technology, sodium chloride crystallizes not in the form of characteristic prisms, but in the form of “snowflakes”, as a result of which its bulk density is lower (0.76 g/cm³ versus 1.24 g/cm³ for “regular” salt). As a result, a spoon of Salt Sense actually contains one third less sodium (and salt as such).
The most dangerous sugar
To be honest, I eat a lot of sugar. Mostly with tea, probably. But for some reason I don’t like sweet soda and don’t drink it. And it turns out that it’s not in vain. Here's what they write on the Internet:
When we talk about fructose, we usually don't mean the usual natural sugar found in apples, pears and watermelons; Most often we are talking about high fructose corn syrup (HFCS).
Fructose is widely found in processed foods, especially carbonated drinks, as it is sweeter and cheaper than sugar. And no matter how much food companies try to hide it by calling the ingredients “corn syrup,” it is still high fructose corn syrup.
The corn industry denies it, but overwhelming scientific evidence shows that without corn syrup, people can live healthier, longer lives.
Let's find out more about this topic...
New University of Utah Study
Researchers at the University of Utah followed male and female mice over a 32-week period that were fed sucrose and HFCS at levels that most people consume.
As a result of the study, the scientists found that female mice fed HFCS died earlier and had a very weak reproductive cycle compared to mice fed sucrose. On the other hand, there were no differences in male mice fed HFCS and sucrose (table sugar).
Both products were found to be equally harmful and affected the mice's ability to maintain territory and reproduce. Scientists have concluded that all types of added sugar are harmful in their own way, but HFCS is the most dangerous.
Added sugar is found in carbonated drinks, sweetened juices and processed foods. All types of sugar are added, except natural fruit sugar found in fruits.
Expert opinion on sugar and HFCS
University of California pediatrics professor and obesity specialist Dr. Robert H. Lustig videotaped a powerful, intriguing, and interesting lecture on sugar and fructose. The video of the lecture has already gone viral.
In his lecture, Lustig notes that in the early 1900s, the average American consumed about 15 grams of fructose per year, mostly through fruits and vegetables. Today, the average American eats 55 grams of sugar per day, and teens and children consume 73 grams of sugar per day.
Dr. Lustig's biggest concern is the rise in fructose in foods. This is alarming, he said, because since HFCS first appeared in sodas and processed foods in the 1970s, its levels in foods have been rising in parallel with the incidence of obesity, diabetes and non-alcoholic fatty liver disease, which now affects nearly one-third of Americans. .
At Harvard, Lustig lectured on how rates of obesity, diabetes and heart problems continue to rise rapidly despite the modern obsession with low-fat diets. Why is the incidence of the above diseases increasing exponentially, despite decades of fat-free mania? Lustig claims that sugar, and especially HFCS, which is found in almost all carbonated drinks, is to blame.
Even the size of soda bottles has grown exponentially since the 1950s, when a small glass bottle of Coca-Cola contained 6.5 ounces of soda. Recently, the largest glass of soda in America, called Double Big Gulp, reached 64 ounces, but the American convenience store chain 7-Eleven reduced the size of the glasses to 50 ounces, mainly due to the fact that 64 ounce glasses did not fit in the cup holders of most vehicles. .
Sure, there's a lot of ice in those giant glasses, but 20-ounce bottles of soda contain a full dose of sweet poison, undiluted by ice.
Other animal and human studies have found that in amounts above the Standard American Diet, HFCS does cause insulin resistance, which is the cause of type 2 diabetes.
Studies have also found that even if a person consumes HFCS in moderation, the syrup quickly has a negative effect on the liver, causing the first signs of the development of “fatty liver.”
Diet soda is not the solution. This water contains artificial sweeteners, which contain neurotoxins that destroy brain cells and are carcinogenic.
Artist and designer under a pseudonym Snow Violent embodied the idea "sugar is white death" in the form of sugar grains pressed into the shape of a skull and bones.
"Salt and sugar. Death to taste" (doc. film)
Sergei Malozyomov, author of the film: “For me, the main discovery was meeting scientists who, having studied the harm of salt and sugar, managed to radically reduce their amount in their food, and did it in such a way that they remained happy people! Their receptors have simply been rebuilt and now perceive the subtlest shades of tastes, and ordinary food seems too sweet and salty to them. And, of course, it’s amazing how many harmful effects both salt and sugar have. It turns out that salt is even deposited in certain places in our body, but not in those lumps that we used to call “salt deposits,” and sugar really makes us stupid!”
Original name: Scientific investigation by Sergei Malozyomov: Salt and sugar. Death to tasteYear of issue: 2014
Genre: Documentary, scientific and educational, investigations
Released: Russia, Production LLC "STV" commissioned by OJSC "Television Company NTV"
Director: Aslan Kambiev
Leading: Sergey Malozyomov
About the film: Sauerkraut - well, how can a Russian person live without it in winter? And pickles and mushrooms - what’s wrong with them? But why is salt consumption being rapidly reduced all over the world? It turns out that in recent years, doctors have discovered a lot of new dangers emanating from both salt and another white death - sugar. They quietly kill us, forming an addiction in the brain, similar in biochemical changes to a drug addiction! Excess salt (and the average Russian eats about two glasses of “extra” salt per month) leads to a huge number of different diseases, and according to one hypothesis, even accelerates aging. With sugar, things are even worse: according to experts, we now eat about forty times more sugar than our ancestors two centuries ago. Excess sweets in the diet can be considered one of the main causes of the worldwide obesity epidemic. Could the use of sweeteners, including the fashionable leaves of the South American stevia bush, be a way out of the situation? And what does science think about sea salt and cane sugar, popular among culinary experts - are they healthier than regular salt and sugar? About this and much more in the scientific investigation by Sergei Malozyomov “Salt and sugar. Death to taste.”
Did you know
Sergei Malozyomov, author and host of the “Miracle of Technology” program on NTV, a reporter with a medical education, continues to study all the most interesting aspects of human life. His scientific investigations are clues that can help everyone find answers to pressing questions and get out of the power of stereotypes.
Sergei, who has been covering events in the world of science and technology for NTV news for many years, travels all over the planet in search of interesting research and revolutionary discoveries, trying from a variety of theories to put together a clear picture, understand and explain the most complex things as simply as possible.
In his investigations, he addresses the most pressing topics and studies what can make our lives better.
What happened to the climate and what weather vagaries should we prepare for? What is the “diet of life” and the “diet of death”? How to resist a cold and can the terrible flu epidemic that once claimed the lives of 50 million people repeat itself? How do living conditions in modern megacities affect health and is household radiation harmful? What are the experiments with GMOs leading to and is there a vaccine against fat?
The latest world research, sensational discoveries by scientists, bold experiments and convincing evidence - in the scientific investigations of Sergei Malozyomov.
Click to close spoiler: Did you know?
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Language: Russian
“Dusya, you are making me angry! I am a person exhausted by import substitution!”
(from folklore)
Recently, with great interest, I watched on the Internet a fascinating video about the destruction of three carcasses of frozen Hungarian geese in the village of Apastovo, in the Republic of Tatarstan of the Russian Federation (this happened on August 12, 2015). The unfortunate carcasses, found by vigilant officials in the local Alsou store, were crushed under the caterpillar tracks of a bulldozer (good thing, not a tank!) in the presence of three Rosselkhoznadzor employees, three witnesses and one videographer who filmed what was happening for reporting and for the edification of posterity. The bulldozer several times ironed back and forth the infiltrators who had been caught and sentenced to destruction and had secretly made their way into the Russian expanses, but the proud birds, even in the form of carcasses, steadfastly resisted, only pressing into the soft ground, as if digging in, like soldiers before another tank attack... And suddenly I I remembered a most curious book, one of the family heirlooms, which until that moment had been half-forgotten collecting dust on my shelf:
“A GIFT FOR YOUNG HOUSEWIFEES”
or
A MEANS FOR REDUCING COSTS
IN THE HOUSEHOLD"
Compiled and published by Elena Molokhovets
(twenty-second edition, corrected and expanded)
St. PETERSBURG,
Tyrography by N.N. Klobukov, Buckle, No. 3
A voluminous volume of 240 pages with appendices, published in a circulation of 180 thousand copies in 1901 (one thousand nine hundred and one!).
Judging by the inscription preserved on the flyleaf, the book was given by someone to my great-grandmother, Anastasia Grigorievna Tikhomirova (nee Parubaeva) immediately after the wedding, as a young housewife - to “reduce household expenses.”
Let me abuse the attention of readers - and first of all, naturally, female readers! - and cite here some fragments of this instructive treatise. Moreover, I have some suspicions (purely speculative) that after the campaign to destroy “sanctioned” products, things may come to such “wrong” cookbooks, in which these most forbidden, disgusting, imported products are not only mentioned, but even recommended to young Russian housewives as components of various “unpatriotic” dishes. However, the guardians of spiritual “bonds” can take a different, less harsh and more democratic path (after all, they are not barbarians, not medieval inquisitors - the 21st century is in the yard!), and graciously allow such books to be left in the hands of users, but strongly “advising “at the same time, naturally emphasizing patriotism, cover up with ink or a felt-tip pen the various “parmesans” and “mozzarellas” sometimes found in recipes, so that these devilish products are not mentioned anywhere in the Russian expanses, now and ever, and forever and ever. Amen!.
So, dear ladies, don’t be lazy, read or even take notes on the useful advice of Elena Molokhovets, maybe someday in the future it will come in handy - they won’t be doing foolish things forever! Otherwise, over time, you can easily lose all your culinary skills, sitting on just potatoes “in their uniform.” Since reading these culinary delights puts me in a state of some kind of excitement and gastric euphoria, I can’t resist and will take the liberty (or rather, the impudence) to accompany the quotation with my own remarks and comments on what I read, naturally - in parentheses, sort of like “marginal notes” . I will also allow myself to remove numerous strong signs and “yati” from the text, especially since one of the first decrees of the Bolsheviks in 1917 was precisely the abolition of these old regime relics of the past. (If only they had stopped at this revolutionary transformation then!..)
So, a word to Mrs. Elena:
PREFACE.
“Cuisine is an art of its own, which without guidance...is acquired not over years, but through decades of experience. A dozen years of inexperience, sometimes, is very costly, especially for young spouses, and, often, one hears how various displeasures subsequently appear in family life and they are attributed, for the most part, to the fact that the mistress of the house was inexperienced and did not want to get involved and take care of housekeeping herself. ..."
This book has been compiled with three purposes:
Firstly, to introduce the housewives themselves to the kitchen and household management in general. To do this, I have collected here a description of the various supplies needed in the household, such as: cookies, rolls, crackers, homemade drinks, various supplies of vegetables and fruits, salting meat, fish, etc.
Secondly, to reduce household expenses.
Third, to make it easier to CREATE daily lunches. To do this, I compiled a menu of 800 (eight hundred!) lunches, which I divided into 5 categories: four registers of fast lunches, grouping in each of them lunches of the same cost and one register of lean dishes.
When compiling these registers, I stuck to those supplies that were easier to get in a given month, and therefore cheaper. The proportion of food is designed for 6 people, i.e. one in which, at a dinner consisting of three or four dishes, a family of six people can be completely satisfied, of course, with an ordinary appetite ... "
SECTION 1.
A list of various rules when preparing food:
...13) Soup from hazel grouse, wood grouse, partridges and other game is prepared like chicken broth, but only the bones are added to the broth not raw, but fried in oil, and the backs of the game are not added at all, as they add bitterness to the soup;
…105) Provençal oil should be impeccably transparent, odorless and without the slightest bitterness. The best oil is huile vierge, which in a warm room has the appearance of frozen honey in bottles;
112) To prevent Swiss cheese from drying out, you need to keep it in an earthenware cup, covering it with a deep plate of cold water;
143) When preparing Polish sauce, called “butter with breadcrumbs,” you should never use breadcrumbs for this, but grated, stale, Polish flour bread;
157) Boil the remaining hazel grouse bones in 2-3 glasses of water, strain, cover with Smolensk flour, add butter and can be served for breakfast;
159) If there are leftover pieces of beef, veal, corned beef, game, ham, sausages, pickled mushrooms and cucumbers, mix all this and cook the selyanka in a frying pan for breakfast;
167) If the goose is quite large, then, when cooking for 6-8 people, you can make three dishes from it: make soup from the giblets and goose blood. The next day, boil the goose and serve it with sauce, and leave the remaining broth for the next day and make soup from it;
175) If there is a piece of bread, sago or semolina pudding left over from lunch, then cut it into thin slices with a sharp knife and, just before breakfast, fry it in butter;
SECTION 2.
To make it somewhat easier for young housewives in coming up with a menu for lunch, I placed here 600 (six hundred!) quick dinners, which I divided into 4 registers, grouping in each of them lunches of the same cost, which each housewife can adhere to, depending on her desire and her condition .
The 1st section includes the so-called large dinner parties, which, for 25 people, can cost approximately 40 to 60 rubles in silver, without wine, and for 6–8 people - from 10 to 15 rubles or more.
The 2nd section includes dinners of five, sometimes six luxurious courses. These lunches for 6–8 people can cost approximately 7 to 10 rubles.
The same dinners of the 2nd category belong to the 3rd section, but with only one less dish and therefore consist of 4, sometimes 5 dishes. So for 6–8 people, each dinner can cost from 4 to 6 silver rubles.
The 4th category includes dinners of 3, or less often 4, courses, which can cost 6–8 people from 2 to 3 rubles per year. silver (!!!).
In general, PRICES IN RUSSIA ARE SO DIFFERENT AND CHANGE SO MUCH, AND MOST IMPORTANTLY, THEY ARE INCREASING FOR EVERYTHING, that it is difficult to assign even an approximate price. (A fragment of the text is highlighted by me. Let me remind you that the book was published back in 1901)
COLD APPETIZERS:
White fish, sturgeon balyk, freshly salted, baked, smoked, Westphalian ham; lobster in tins, toast with herring, pears in honey, stuffed, smoked goose; Lithuanian smoked sausage, Italian, Moscow, Spanish, Polish, blood sausage with tongue; marinated lampreys, smoked flounder, English marinated fish, smoked hare, apple cheese with vodka, plum cheese, Swiss cheese, champignon cheese, PARMESAN (today this is a dirty word, it is not recommended to repeat it in the presence of children), English Chester cheese, Dutch cheese, green cheese, Limbourg cheese, de brie, stilton and other cheeses (ugh, ugh - go away, overseas disgusting!); sardines, smoked sausages, Dutch or king herrings, oysters, smoked tongue, stuffed tongue.
The following vodkas are used with cold appetizers served at the beginning of breakfast and before lunch:
a) Vodka without sugar: old “Erofeich”, with almond flavor, cumin, rowan, casserole (?);
b) Sweet vodka or ratafia: peach ratafia, raspberry, with cardamom, with cloves, mint, anise, lemon or orange, with English pepper, cherry, black currant, etc.;
c) Bitter vodka: orange, rowan, doppelt-kümmel (?), wormwood, Dutch gin, double Crimean, stara vudka, etc.
The following wines and drinks are consumed in the middle and at the end of breakfast:
Medok st. Julienne (75 kopecks per bottle), Lafite (from 90 kopecks to 1 ruble per bottle), Rhine wines - Moselwein (1 ruble 15 kopecks per bottle), Hochheimer, Johannensberger (from 1 ruble 50 kopecks to 12 rubles . per bottle), Markobrunner (from 1 rub. 75 kopecks to 4 rubles). Burgon wines – Macon (1 RUR 15 kopecks), Volnau (1 RUR 15 kopecks), Nuits (for children!) (1 RUR 50 kopecks bottle). Punch - cold, ladies' punch, maid of honor, sabaion, etc.
MENU OR REGISTER OF LUNCHES OF THE 1st RATE.
1) Cream soup with truffles, champignons and wine. Strong wines: sherry, Madeira, Marsala, white port.
2) Roast beef. After beef: porter, honey, Saint Julien, warmed chateau-lafite, Bourgogne, etc.
3) Trout mayonnaise. After the fish, various white wines: Sauternes, Rheinwine, Mosellewine, Chablis, etc.
4) Green peas and cauliflower with hollandaise or polish sauce. After the greens: Malaga, Muscat-Lunel, Tokay, Rhine wine, Chateau d'Yquem.
5) Hazel grouse soufflé. Weinstein wine, Malaga.
6) Punch glass made from fruit juice.
7) Roast game with salad. After the roast game - cold champagne. (Remember the scene from the film “The Diamond Arm”: “But they don’t drink vodka with game. They drink this - shhhh! Fedya, another 150 of champagne and that’s it!”)
8) Creamy ice cream. After dessert, cheese is served on a napkin.
9) Various fruits. Black coffee or tea, accompanied by cognac, rum and various liqueurs, such as Benedictine, Chartreuse, Curassao, peppermint, etc.
1) Windsor soup or broth. It comes with pies: brain pies served in a shell, crumbly dough pies with veal liver, meat pies fried in batter. Strong wines in assortment.
2) Beef sirloin stuffed with truffles or anchovies.
3) Mayonnaise from whole trout or pike perch. Various white wines.
4) Marechal of hazel grouse. Wine: Weinstein, Malaga.
5) Plum pudding. To go with it - Malaga, Muscat Lunel, Tokay, Chateau d'Iquem.
6) Royal Punch Glass.
7) Roast – turkey stuffed with walnuts, accompanied by a salad of pickled cherries and apples. Cold champagne.
8) Nut cream with pistachios. After dessert, cheeses are served on a napkin.
9) Fruits. Black coffee and tea. They include cognac, rum and various liqueurs (see January).
1) Black grouse puree soup and green spinach soup. They include pies: puff pastries with brains, bun pies with minced crayfish, crumbly pies with minced veal. Strong wines: sherry, Madeira, Marsala, white port.
2) Beef stew with strong sauce. Wines: porter, medoc, Saint Julien, warmed chateau lafite, red port.
3) Pate aspic from hazel grouse. Drinks: porter or ale.
4) Truffles garnished with brains or chicken cutlets. Rhine wine, chateau d'yquem, gau-sauternes.
5) Walnut soufflé. Sweet wine: Malaga, Weinstein, Cypriot.
6) Imperial apricot punch.
7) Roast: turkey stuffed with chestnuts and salad. Champagne is cold.
8) Creamy pistachio ice cream or creme brulee. Cheese.
9) Fruits.
10) Black coffee, tea, cognac, rum and liqueurs.
MENU OR REGISTER OF LUNCHES OF THE 2nd AND 3rd DIFFERENCES.
JANUARY
1) Pie with vizig and fish. Broth with quenelle. Sterlet on champagne. Turkey stuffed with pickled cherry salad. Jelly or creamy cake.
2) Little Russian (Ukrainian) borscht with croutons. Roast beef – hussar liver. Potato cutlets with mushroom sauce. Fried carp with walnut sauce. Compote of orange and prunes.
3) Soup with cabbage safa (?) with croutons sprinkled with Dutch cheese. Turkey pate. Walnut soufflé. Roast hare or hare cutlets with pickled beet salad. Pineapple jelly or mousse.
4) Broth with yeast pies with minced beef. Roast beef. Minced chicken mayonnaise. Marechal of hazel grouse. Punch-glaze made from fruit juice. Roast wild duck with salad. Jelly.
5) Villager. Boiled brisket with raisins. Potatoes under bechemel. English beef with salad. Blancmange almond.
…31) Blood soup made from goose or pork. Boiled pike perch with croutons and potatoes. Vermicelli with minced meat. Stuffed fried brisket with salad. Bechemel soufflé.
FEBRUARY
1) Broth with meatballs, puff pastries with minced pike. Veal aspic. French stuffed cabbage. Beef sirloin stuffed with truffles and anchovies. Cake.
2) Windsor soup from veal legs with pies. Domestic duck pate. Jardiniere (?). Roast pork with salad. Blancmange creamy.
3) Celery borscht with deep-fried pies. Italian style beef. Leipzing vegetable vinaigrette. Roast veal with caviar sauce. Waffles with whipped cream.
4) German soup with cream and yolks. Turkey, chicken or suckling pig with white sauce. Massedouane (?) of vegetables. Beef stew with potato croquettes. Guryevskaya porridge.
…16) Pie with veal liver. Broth with semolina dumplings. Boiled pike. Artichokes. Roast hazel grouse with salad. Jelly.
(the following are the recipes: for March - 23, April - 20, May and June - 17 each, July -16, August -19, September -17, October -14, November - 16, December - 15.
However, as Ms. Molokhovets herself warns, the lunch menu of the 1st and 2nd categories is designed for gentlemen from the “wealthy public.” But we would like something more modest, from the 4th category pickles, so to speak, for today’s engineers, teachers, doctors, low-level office workers, carriage drivers, postmen, janitors and just ordinary pensioners. We read and are not surprised at how our ancestors could afford to eat in dense tsarist Russia, which had not yet smelled revolutionary “cuisine” :)
MENU OR REGISTER OF LUNCHES OF THE 4TH DIGIT.
From 3, sometimes from 4 dishes. On holidays, it is recommended to choose lunches from the 2nd or 3rd category register.
JANUARY
(31 recipes for different dinners are provided)
1) Pie with vizig, rice, eggs and fish. Broth with chopped roots. Turkey stuffed with cherry salad. Rice with whipped cream and jam.
2) Sorrel cabbage soup with stuffed eggs. Carrots, turnips, potatoes and cabbage with milk sauce. Roast lamb with buckwheat porridge or charlotte onions. Blackcurrant jam jelly.
3) Broth with custard dumplings. Boiled beef with Brussels sprouts. Apple Pie à la Reine.
4) Rassolnik. Roast beef with Italian pasta and champignon sauce. Waffles.
5) Sorcerers. Broth with meatballs made from plain Dutch or Swiss cheese. Fried veal legs with sweet and sour sauce.
6) Wallachian white soup with duck. Cabbage stuffed in Lithuanian style. Roast capercaillie with apple compote.
7) Rice soup with croutons. Pike with potatoes in German style. White bread pudding with sabaion (?).
8) Sago broth. Boiled beef bigos. Dried fruit compote.
9) Italian soup with pasta. Roast grouse with mashed potatoes. Mazurek from groceries (?) or sour cream.
…30) Soup a la tortue. Boiled pike perch with croutons and potatoes. Boiled veal legs with prune sauce.
31) Little Russian (Ukrainian) borscht with meat. Roast pork with prune sauce or pilaf with rice. Sweet pie.
FEBRUARY
(16 recipes for different dinners are provided)
1) Pie with fresh cabbage. Broth with chopped roots and potatoes. Fried stuffed pig. Compote.
2) Broth with potato dumplings. Boiled beef with Italian pasta. Pike pudding.
3) Puree soup from peas with ham. Boiled salmon with potatoes and capari sauce (?). A loaf of pancakes with apples.
4) Polish borscht with ears. Fried crucian carp with sour cream. Waffles made with yeast.
5) Sago soup with wine. English beef with potatoes and salad. The porridge is downy.
…16) Borscht with buckwheat croutons. Roast hazel grouse with mashed potatoes and beet salad. Rice pudding with apples and jam.
Maslyanitsa
See page 50 (in 2nd category lunches)
MARCH
For Lenten lunches, see pages 696 to pages 759.
APRIL
(20 recipes for different dinners are provided)
Table on the day of Christ's Resurrection - see page 51 (in lunches of the 2nd category)
1) Green cabbage soup made from sorrel or nettle with hard-boiled eggs. Reheated roast. Cake, pastry or women.
2) Soup with lemon and sour cream. Nettle sauce with garnish. Roast pork with prunes.
3) Forshmak. Broth with rice porridge. Roast pig stuffed with salad.
4) Ear. Veal brisket fricassee with rice. Cake made from crumbly dough with prunes.
5) Soup from dried cherries. Fried beef with scrambled eggs. Buckwheat porridge with cream.
…20) Broth with rice. Pies with carrots. Nettle sauce with garnish. Boiled beef baked with cheese and pasta. Sour cream mazurek.
MAY
(16 recipes for various dinners are provided)
1) French julienne soup. Boiled beef with young boiled potatoes and herring sauce. Rice with whipped cream.
2) Sorcerers. Broth with cheese meatballs. Chicken with sauce. Cake.
3) Spring soup. Sturgeon or pike in red sauce with raisins. Spinach pudding.
4) Forshmak. Crayfish soup. Beef with morel sauce (such mushrooms). Compote of orange and prunes.
5) Meat okroshka. Fried beef with scrambled eggs. Asparagus with sabaion (?) or hollandaise sauce.
6) Selyanka fish. Milk sauce with crayfish tails. Roast chicken stuffed with salad…
(The following are: June - 20 recipes, July - 24, August - 18, September - 19, October - 18, November - 18. In December, as the month before the holiday at all times, before the Great October Socialist Revolution of 1917, which after that, I think it’s worth dwelling in more detail. Because today’s housewives still need to know how to create a culinary New Year’s holiday on the family table. Otherwise it will be like in the film we all love by Eldar Ryazanov, “The Irony of Fate or Enjoy Your Bath!” - “This not jellied fish, it’s some kind of strychnine...")
DECEMBER
(28 recipes for various dinners are provided)
1) Pie with mushrooms and vizig, modest. Broth with roots and cabbage. Roast capercaillie with salad. Creamy ice cream.
2) The broth is red. Pies with minced meat and eggs. Roast poulard stuffed with walnuts. Apple marshmallow with cream.
3) Fish soup with pickles. Boiled turkey with sauce. Airy pie made from homemade jam.
4) Wallachian soup with pies. The salmon is cold. Roast capercaillie with salad. Milk custard with caramel syrup.
5) Celery borscht. Cod with bechemel made from sour cream and milk, baked. White bread croutons with marmalade.
6) Mushroom soup with pearl barley. Roast domestic duck with minced veal. English mousse.
7) French soup made from fresh roots. Three types of meat roll (wow!) with salad. Veal's brain pudding.
8) Pear puree soup. Poulard stuffed with chestnuts. Cranberry jelly with whipped cream.
9) Chestnut puree soup. Fried capon with juniper berry sauce. Dried apple cream.
10) Lenten borscht with ears. Fried bream with porridge. Lamanians (?).
…27) Potato soup made from leftover veal bones with croutons. Veal under beshemel. Creme brulee.
28) Broth with cauliflower and pies. Roast goose with apple compote. Rice with whipped cream and jam.
The following drinks are served for lunch and dinner:
– Homemade drinks: kvass, honey, beer, liqueurs, spikes and light drinks;
– Foreign wines: white, red, Rhine wine, Bourgogne, dessert, Madeira of different varieties (!), sherry, port, liqueurs, porter, beer, lecoq (?), bitter pel ale (?) and so on.
(As the famous satirist Arkady Timofeevich Averchenko wrote in his book “A Dozen Knives in the Back of the Revolution” in the twenties of the last century: “AND WHO ALL THIS INTERFERED?”)
P.S.
Eh, it’s a pity that in the extensive tome “A MEANS FOR REDUCING COSTS”
IN THE HOUSEHOLD" Elena Molokhovets did not leave to her descendants the following instructions that are relevant for today:
1) How, in the light of progressive import substitution, to prepare dishes without foreign ingredients (for example, “Greek” salad - without Greek olives and Feta cheese, bechamel sauce - without nutmeg, Georgian dishes without tkemali, cilantro, adjika, etc.) ;
2) How to replace imported household detergents (in the sense of what to wash dishes with after a hearty “import-substituted” lunch: ash, clay, sand?);
3) What to do when there are NO LONGER “foreign” products, but your own, native, domestic ones are STILL NOT (well, you haven’t learned how to make them yet, you haven’t had time to make a fuss, you’ve forgotten how to grow, store, process, etc.).
However, as you understand yourself, who could then, in Russia in 1901, predict the madness of 1917 and especially 2015? And you don’t need to tell me that they “wanted what was best.” No, they wanted it as always, and thought as always, and in the same place. And with the same results. So why be surprised? Truly: Russia is a country of unprecedented opportunities!
So we continue to dare.
And, as they say: salt and sugar - to taste!
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