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What is slowfood?

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It seems that humanity is already rather tired from the constant haste, movement and fuss.

We strive to do a million things in a short time and throw food into ourselves on the run, without particularly thinking about how and what we eat. And home cooking is gradually becoming a relic of the past: it is easier for us to order food from a restaurant or buy at a store than to waste precious time standing at the stove.

The “slow food” movement, or “slow food” movement, became a counterbalance to the frantic and destructive pace of life. Despite the fact that today it is popular all over the world, in Russia this phenomenon is relatively new. In today's article we tell you what slow food is and why your body will thank you for the slow diet.

Blame McDonald's

The concept of slow food (slow food) was born in 1986 in Italy in response to the dominance of fast food. It is not surprising, considering that the Italians are one of the greatest gourmets in the whole world.

It all started with the opening of “McDonalds” in Milan. Everything would be fine, but the restaurant occupied an old mansion, which was a historical and architectural monument. Insulted by such blasphemy, the Italians launched a whole manifesto calling to boycott the impudent institution, and with it the whole fast food system, which harms not only human health, but also the cultural traditions of the country as a whole.

In spite of fast food, supporters of the new movement began to open healthy eating establishments that preserve the traditions of national cuisine and support the culture of the traditional feast. Today, the movement has acquired an international scale, and slow food restaurants are opening around the world.

Go to slow food - it's easy

At the heart of the culture of slow food is one simple idea: slow food brings pleasure and good health. But the frantic pace of life, on the contrary, kills a person.

Culture slow food does not accept quick snacks on the go. Enjoying food should be slowly, in a quiet cozy atmosphere, savoring a piece by piece. Food should be chewed thoroughly, trying to feel all the flavor nuances.

At the table you need to sit down only in a good mood, and during the meal you can not be distracted by the smartphone, TV and other extraneous matters - you must be completely absorbed in the process of eating.

It is better to prepare food by yourself and with love, leisurely, and always from high-quality and natural products. Slow Food encourages the use of only organic products, best farm or village, as it does not harm the environment and the human body.

Also, supporters of slow food believe that products grown in their native region are more beneficial to their health, since local people have a genetic predisposition towards them.

You do not overeat

The old well-known truth says that the feeling of fullness does not come immediately, but approximately 20 minutes after eating. That is why one cannot eat quickly, on the run: the body simply does not have time to figure out that it already has enough food, and as a result we stuff about a third more into ourselves than what is required. And the body lays unused calories in reserve - hence the extra kilos appear.

When we eat slowly, we begin to get calories while we are eating - the level of glucose in the blood rises, the brain understands that the body is fed up, and reduces the feeling of hunger. With this comes a feeling of satiety, but no feeling of heaviness. Eat slowly, and those extra pounds do not threaten you.

Normal digestion

Since childhood, we know that food should be chewed well. And these are not empty words, but a scientifically proven fact. It is logical that the smaller the pieces of food, the easier it is for them to move through the digestive tract. But it's not only that.

As you know, the digestion of food begins in the mouth - thanks to the saliva containing digestive enzymes. With careful chewing food is well moistened with saliva and partially splits, so the load on the stomach and other digestive organs is significantly reduced. In addition, with well-crushed food in the stomach will get less gas, which means that you will not torment bloating after a meal.

And, finally, diligent chewing helps to get the maximum benefit from each piece. After all, the faster the food is digested, the more nutrients from it will have time to absorb the body. By the way, slow food will help to solve the problem of constipation, since stagnation in the intestine is formed precisely because of food that did not break down.

The food gets tastier

Try to eat slowly, and you will see that the food has become tastier. And there is nothing surprising.

First, it is due to saliva. The fact is that during chewing, saliva breaks down any complex components into simple sugars, helping the taste of food to unfold. The food gets tastier and sweeter.

Secondly, conscious nutrition makes you focus on food: admire the appetizing view of the dish, feel all the shades of its taste and aroma, subtle nuances that you simply do not notice when you eat, staring at a smartphone or TV.

You start eating healthier foods.

If you start eating slowly and thoughtfully, sooner or later there will be a need to choose a healthier, more varied and natural food.

The fact is that with conscious nutrition, the sensitivity of taste receptors sharpens, and various additives — colorants, preservatives, flavor enhancers, flavors — no longer seem attractive and only make it difficult to feel the true taste and flavor of the dish. You will be surprised how indifferent you will become to fast food and other food stuffed with artificial appetite stimulants.

In addition, a slow diet will help reduce salt intake: after all, the more sensitive your taste buds, the less need to salify dishes.

Time slows down

Nutrition is not just absorbing calories, but a significant part of your life. If you swallow food, and mentally you are somewhere else, for example, at work, time flies by, and you do not even have time to figure out where it went.

Try to eat slowly, thoughtfully, enjoying each piece - as if it were the last on earth. If you are good now, why accelerate. Where better to stretch the pleasure and extend a pleasant moment. As the saying goes: "And let the whole world wait." It is not surprising that while enjoying the food, the body begins to produce pleasure hormones, stress subsides, and a blissful feeling of calmness and safety spreads throughout the body.

Eat, savoring every moment and every morsel, and you will see that time has begun to flow more slowly, and the taste of life has become much fuller and brighter.

Agricultural and Economic Impact

Slow Food finds unique, endangered products, contributes to their revival and promotion to the world market. For example, in Italy, thanks to the movement, it was possible to return more than 130 products. Among them, lentils from Abruzzo. black celery trevi. purple asparagus from Albenga. wild siena boar. which is now grown on Tuscany farms.

What is the slow food movement and what are its values?

Slow Food is a global movement founded in 1989 to prevent the disappearance of local food cultures and traditions as opposed to the growth of the fast food culture. Slow Food seeks to protect wild and cultivated biodiversity and farming and production methods.

After the Seventh Slow Food International Congress in 2017, representatives [of the organization] approved the Chengdu Declaration, which brought together all our values ​​and endorsed the need to fight for “tasty, clean and honest food” until it is guaranteed to everyone on this planet. Slow Food has committed to work in six ways:

- climate change, food choices, agriculture,

- slow food in Africa and Terra Madre (an international network of food communities that bring together small producers and everyone involved in the production of a certain food that is closely related to the geographical territory),

- biodiversity, knowledge, communities and cultures that we want to maintain and protect,

- knowledge of local peoples as a key ally in addressing global change,

- transfer and access to knowledge, the spread of education,

- plastic in the ecosystem of the planet - a threat to our food and health.

How food changes our lives

Food changes not only the way of life, it changes every creature on the planet. The way we eat affects the fate of nations. It was not me who invented this: back in 1825, the first gourmet in the world, Jean Anthelm Brillat-Savarin, said this. Food is closely linked to our health, and also to the social, political, and economic situation. Therefore, it is important to know what you buy and eat. From this point of view, food plays an important role in our daily life.

I think that while we live in a world where hunger, extravagance and obesity coexist, we are in trouble. You can not deny it and need to deal with it. In the south of Europe, people eat a lot, the situation in the USA is even worse. We must learn to eat less and better, pay a little more for quality, not for quantity.

Now people want to spend less time and money on food. In a world where everything happens very quickly (maximum efficiency and profit are two favorite words in the market), time becomes money, and food is simply a way to save lives in order to perform work tasks. We want everything at once and therefore we cannot, for example, eat vegetables and fruits according to the seasons: the agro-industry and the food industry have taught us, contrary to the laws of nature, to eat strawberries in December and tomatoes all year round.

Nutrition is an act of farming. The phrase “eat for life” can be misleading. Food is not only a tool for survival, its meaning is much broader: food is associated with the soil, climate, society and culture.

What is the philosophy of “tasty, clean and honest food” and why the slow food movement originated in Italy

Slow Food supports “tasty, clean and fair food” for everyone. Tasty - because it combines good and good taste. Clean - as produced with minimal environmental impact and taking into account animal welfare. And fair - because it respects the work of those who produce, process and distribute this food.

The Italian city of Bra, in which slow food was born, is luckily located in an area where both wine and food are of very high quality (Bra is located in the Piedmont region of the Cuneo province, not far from the French border - approx. "Paper"). People are ready to defend this feature and all the traditions of local production - including through the movement, the purpose of which (was and is) - to counteract the standardization and globalization of food. In addition, the appearance of McDonald’s in Rome was casus belli (“military incident”), which contributed to the spread of movement around the world.

How a slow food movement emerged in Russia and in all countries can its principles be applied

Since its inception, slow food has grown into a global movement with millions of people in more than 160 countries. It is necessary that everyone has access to tasty, clean and honest food.

In Russia, the history of the movement began with the feat of the employees of the Vavilov Research Institute of Plant Industry. During the siege of Leningrad, they heroically preserved a unique collection of seeds and plants, collected by Nikolai Vavilov around the world. In 2000, a member of the research institute, Maria Mikhailova Girenko, was awarded the Slow Food Award for the protection of biological diversity.

The first branch of the movement in Russia appeared in 2002 in Moscow. It became the center for the development of the slow food movement in many regions of Russia. As a result, in 2016, the first Russian chefs joined International Chefs ’Alliance of Slow Food. This is an association of those who seek to promote "tasty, clean and honest food": to support local communities, to protect local agriculture and to preserve a variety of food.

In May 2018, the national direction of slow food was created in Russia. This summer, the first Presidium Project will be organized - an association of producers of traditional products from the White Sea, the salt of Pomorie.

Today in Russia there are 26 local associations of food producers, fishermen, animal breeders, cooks, academics, young people, food activists and representatives of non-governmental organizations and more than 60 food associations from Kaliningrad to Kamchatka and from Murmansk to Elbrus.

What is changing due to the growth rate of life and is it possible to slow it down

The first manifesto of slow food reads: “Under the sign of industrialization, this century first invented a machine, and then modeled its way of life under it. Speed ​​has become our shackles. We pray to the same virus - „fast life“, which breaks our traditions and overtakes us even at home, encouraging us to swallow fast food. Homo Sapiens are obliged to reclaim wisdom and free themselves from the "speed" that guides a person to extinction. In contrast to the majority, which confuses efficiency with madness, we offer a vaccine with an adequate portion of sensual pleasures that must be taken slowly and savoring the pleasure. Of course, we will start with our cuisine: instead of fast food, we will rediscover the wealth of variations and flavors of national food. For the sake of productivity, “fast life” has changed our way of life and now threatens our nature and our land and city. Slow food is an alternative, response. We can start by perfecting our taste, not depleting it, stimulating progress, encouraging international exchange programs, approving worthy projects, promoting the historical culture of food and protecting old-fashioned food traditions. ”

Slow down in this society - in our day is a revolution. But this is quite realistic, although it requires courage, knowledge, critical thinking, perseverance and a deep love of life, which gives the power to go against the flow. It is good that we are not alone in this battle, and more and more people are aware of their own influence on the planet and understand us.

A good life is a mix of different characteristics that depend not only on your work or on how much money you need. I think that to live well, you need to be free in choosing the form that you will give to your life, in what kind of food you eat, what work you do and so on.

I absolutely sincerely believe that quality is more important than quantity in any case. I believe that your work should be something that you yourself have chosen, and even in the face of difficulties, you love it. A good life requires freedom of choice and awareness.

How to join the slow food movement

Everyone in any part of the world can become a member of the movement or support slow food. And for this you do not need a plot of land. There are several ways to do this:

- become a member of the organization, issue a membership card and join the global movement for “good, clean and fair” food,

- donate money to support slow food projects around the world,

- protect agricultural crops that are endangered and listed in the Ark of Taste (international catalog of endangered edible plants),

- be a responsible consumer, share our values ​​and the contents of your plate every time to vote for the world that you want to see every day,

- find a local team [movement] and find out what happens next to you,

- sign the Slow Food Climate Pledge, agreeing to be responsible for the preservation of the planet,

- and last but not least, you can subscribe to the Slow Food newsletter or follow us on Facebook in English or Russian, on Twitter and Instagram to follow our news.

What is Slow Food

Slow Food is trying to help people remember how to slowly enjoy life, being at the same time a conscious and responsible consumer.

The emblem of Slow Food is a snail, as a symbol of a leisurely lifestyle. She slowly moves and eats what nature gives. There is also an ironic subtext: the snail is a signature dish in the vicinity of the city of Bra in northern Italy, where Slow Food originated.

The main work at Slow Food is related to the protection of traditional and high-quality food. Under the famous slogan "tasty, clean, honest."

Yummy - means excellent organoleptic properties of the product - appetizing, fragrant, fresh.

Clean - products are grown and cooked without harming the ecosystem or human health. That is, “clean” plants are grown without pesticides and using GMOs, “clean” livestock products are obtained without the use of antibiotics and growth enhancers, and “clean” dishes are prepared without chemical additives and preservatives.

Fair - Products guarantee a decent reward to manufacturers and at the same time remain available to consumers.

Слоу Фуд поддерживает мелких производителей сыров и других продуктов из непастеризованного молока по всему миру, ведет кампании по защите мелкомасштабного рыболовства и пропаганде пчеловодства.

Так же призывает к прекращению использования в сельском хозяйстве вредных пестицидов и интенсивного земледелия, выступает за свободный выпас животных, сохранение агроэкологического биоразнообразия, отказ от ГМО в производстве продуктов питания и кормов для животных.

Слоу Фуд поддерживает право коренных народов на продовольственный суверенитет и использование своих земель. Preserving their traditions and lifestyles is fundamental to maintaining the biodiversity of animal breeds, plant varieties and traditional food throughout the world.

And of course, the movement cannot remain aloof from such world problems as climate change, excess food waste and population migration.

How it all began

Carlo Petrini (Carlo Petrini) organized this movement in the 80s of the last century.

Then in Italy, a country with a rich gastronomic culture, the opening of the first McDonald's was being prepared.

The big letter "M" on one of the main squares of Rome was not to many people like. One of the farmers even planned to drive into a restaurant on a tractor with the words "Where a hamburger grows, there Rokfort cheese dies," and block the entrance for visitors.

This did not happen, but on the same square, as part of the protest, Carlo Petrini organized a traditional Italian meal. His main dish was pasta. Participants with plates in their hands shouted “We do not want fast food! We want slow food! ”.

It is from this event that the organization originates, which to this day all over the world stands on the protection of gastronomic traditions from total food globalization. November 9, 1989 is the official foundation date of the international Slow Food.

On this day, a movement manifesto was signed, calling again to "reveal the wealth and variety of flavors of national cuisine and abandon the destructive impact of fast food."

Organization structure

Today, millions of people and almost 2,500 food communities of Terra Madre from 160 countries participate in the Slow Food movement. The headquarters of the Slow Food International Association is located in Italy, in the town of Bra, in the Piedmont region.

It is from here that activities and projects around the world are coordinated. The association is governed by an International Council led by the Executive Committee. Their term of office lasts four years.

Carlo Petrini, remains President of Slow Food. A number of countries have Slow Food national associations.

In addition, in cities and regions, groups known as conviviums are involved in the development of activities and the organization of events. Now in the world there are already about one and a half thousand. Young people also do not stay away from the spread of Slow Food philosophy on the planet. Boys and girls from more than 40 countries are united in the Youth Network.

Slow Food Movement in Russia

The beginning of the movement in Russia can be considered the year 2000. Then the Slow Food Award for the protection of biodiversity was first awarded to our compatriot - Maria Mikhailovna Girenko, an employee of the Vavilov All-Russian Institute of Plant Industry in St. Petersburg.

The collaboration of scientists from the institute and the Slow Food movement continues to this day.

Now in Russia, the Slow Food movement has almost 60 food communities from Kaliningrad to Kamchatka and from Murmansk to Elbrus and 21 local branches (convivium).

Some of them have united in the Slow Food in Russia public organization, some continue to work independently.

Members of the movement organize food festivals and farmers' dinners, hold seminars and cultivate vegetable gardens, interact with chefs and winemakers, conduct “Lessons of taste” for children, improve the school feeding system. And, of course, they promote the preservation of gastronomic traditions and conscious consumption among people of all ages!

Slow Food and Festival “Oh, yes! Food!"

This year the festival "Oh, yes! Food! ”Throughout Russia passes under the sign of Slow Food.

May 5-6 - in Sevastopol, July 21 - in Kazan, July 21-22 - in St. Petersburg, July 28-29 - in Moscow and Yekaterinburg, August 4-5 - in Veliky Novgorod, August 18-19 - in Nizhny Novgorod, August 25-26 - in Irkutsk, September 1-2 - in Vladivostok, September 8-9 - in Abrau-Durso (Krasnodar Territory), September 15-16 - in Essentuki.

Participants “Oh, yes! Food! ”Will present guests with a special festival menu in the spirit of Slow Food (and street food is like that!), Top chefs of the cities will prepare seasonal dishes based on traditional recipes from farm products.

Take a closer look at the Slow Food movement and its mission, find out why farming products are so fashionable, and what are the problems of farming in Russia, learning what fishering and sensorics are. Festival guests will be able to in a specially organized lecture hall.

The event will bring together more than 300 thousand guests and about 800 participants, which will confirm its status as the largest festival in Russia.

What it is

The slow food movement, like many great culinary innovations, originated in Italy in 1986. It is not surprising that the great lovers of pasta and family dinner rituals were the first to oppose the domination of fast food.

That year, the first McDonald's opened in Milan. Well, it would have opened - and it would have opened, who cares? But no, the fast food restaurant, according to the Italians, cynically trampled on all traditions and ideals, occupying an old Italian mansion, which was of historical and architectural value.

The traditional traditional gourmets were not just outraged, but created a whole manifesto that called on all sensible people to boycott not only the fast food restaurant, but also the whole fast food culture in general.

And in 1989, a slow eater from the manifesto went to work and officially registered their organization under the same name Slow Food.

Now the movement has 100 thousand official activists and participants from 150 countries of the world! And the organization even founded its own university of gastronomic sciences in order to approach the study of food culture from a serious, scientific point of view.

Food is not fuel, food is a philosophy

Slow food is based on the very banal, but proven for centuries healthy food based on organic products.

Only natural ingredients that have been tested for quality and can boast of their benefit and nutritional value can be used for cooking. Organic products (farm, country) are especially popular with cooks of slow food. Adherents of slow food, it is important that products are produced without harm to the environment. And man, of course.

Through this approach, the organization supports regional and local food producers and seeks to preserve the traditions of national cuisines of different countries as opposed to globalization.


The global idea of ​​the slow food movement sounds very tempting and reasonable: unhurried eating brings pleasure and good health, but the insane pace of modern life just kills people. Therefore, everyone has the right to at least a leisurely thoughtful meal in order to escape from the frantic circulation of the stone jungle. After all, do you enjoy the moment and taste at the moment when hurriedly stuffing a burger from a street diner, sip it with instant coffee from a plastic cup as you go? Hardly. But listeners quite rightly believe that pleasure can and should be found in everything - the appearance of the food served, its taste, food intake and the process of its preparation.

To some, the rules of slow food seem draconian, and yet:

- buy products in the markets, in no case - not in supermarkets (there they allegedly have no nutritional value and taste),

- eat, preferably, products (fruits, vegetables, fish, meat) grown in their own region (science believes that people have a genetic predisposition towards local food products, which increases the body's absorption of nutrients from food),

- try to expose products to minimal processing in order to preserve the maximum of useful substances in them,

- slow food intake (well, the ancient Chinese taught the world to chew all the pieces 30 times),

- control the size of portions and not overeat (it is believed that it is better to eat less, but high-quality food, and how to taste the natural taste in a fit of gluttony?),

- Try not to sit at a table with a bad mood.

Do you think this is all too harsh? But in fact, above are listed the classic rules of proper nutrition, which preserves the health and ideal weight of a person.

Where to look for slow food restaurants?

Across the planet. You learn the right place quickly - a snail always proudly flaunts on the doors of the restaurants of the movement (the logo of the organization Slow Food).
But most of all institutions that support ideas of slow food are in Italy (the birthplace of the movement), France, Spain, Great Britain and, oddly enough, in the cradle of fast food - the United States. There is a reason to go on a gastronomic tour, not harming the figure!

The location of restaurants is usually dictated by their association with local farms, which are most common in Europe. And most of the slow food restaurants offer their dishes at reasonable prices.

By the way, there is a special application for smartphones - Slow Food Planet. It stores information about all the "slow" restaurants on the planet. So, if you install the application on the gadget before the trip, you will find the right place without effort and effort.

5. Greens Restaurant, San Francisco (USA)

The vegetarian restaurant is famous not only for the huge number of awards received for its exclusive cuisine and wine list, as well as the recommendation from the Michelin guide.

First of all, it is the oldest slow food restaurant in the world! The local chefs began to use only seasonal products from local farmers since 1979, that is, in general, before the birth of the slow food movement.

One of the most famous vegetarian institutions in the world pleases the guests of the menu, which is updated every month, but does not lose the favorite dishes.

Greens wine list is also famous - the drinks for it are selected by special criteria (these are either local producers or Europe).

And lovers of unusual interiors will appreciate the location of the restaurant - in place of the old garage, overlooking the San Francisco Bay and the famous bridge. Unusually, right?

4. Restaurante Pharmacia, Lisbon (Portugal)

The institution received the medical name for a reason - the topic is played up in the names and form of serving dishes. For example, drinks are served in volumetric glasses, and beginners are shocked by the names of cocktails like “LSD”, “Morphine” or “Ibuprofen”.

Products for cooking, of course, only local. In this regard, visitors are lucky, because they can eat not only meat or vegetables, but also freshly caught seafood.

The restaurant overlooks the River Tejo and the bridge over it.

3. Trattoria Cibreo, Florence (Italy)

This is a real mecca for slow food fans, so sometimes it’s hard to get there. At the same time, it is impossible to book a table in advance (as well as to pay with a credit card) - these are the rules of a respectable institution.

What else gastronomic tourists say is the excellent knowledge of the waiters of the English language, which greatly facilitates the service.

The menu mainly presents dishes of classic Italian cuisine, but in the author's interpretation and slow food style.

2. Bon Bon, Brussels (Belgium)

Strictly speaking, the institution is not in Brussels, but in its suburb - Woluwe-Saint-Pierre.

Spacious villa in the garden, where the restaurant is located, and even in the picturesque suburb - has a leisurely gourmet meal, is not it? And spicy herbs for dishes cooks are grown right in the garden, which is surrounded by a mansion with a restaurant.

It uses not just local products, but also strictly organic origin. For those who are in Bon Bon for the first time, the owners have come up with an introductory set of five courses (mini portions).

By the way, the restaurant has two Michelin stars, and this is something worth it.

1. Beatrice, Moscow (Russia)

Europe is not a single rich world of slow food culture for tourists. You can go closer to a no less famous institution.

The advanced restaurant declares its concept as enlightened hedonism. They go here not to fill the stomach, but to enjoy the exquisite dishes, prepared with all current trends (including nutritional recommendations).

And these are not empty words. To preserve the beneficial properties of products, dishes are prepared at low temperatures. And in their recipe there are no hazards such as flavor enhancers, sugar, starch or white flour.

Separately, they took care of vegetarians here by offering them dishes to choose from. A newcomers offer introductory sets.

In any case, even if you are far from the love of many hours of witchcraft over the stove, some ideas of the slow food movement should be noted. Perhaps this is the most honest food system for people who love themselves and value their health.

What products can be included in the menu?

The menu can and should include healthy products: cereals, vegetables, berries, fruits, dairy and dairy products, nuts, fish, meat, legumes, greens, dried fruits, cereals (especially brown rice, bulgur, barley), as well as natural vegetable oils . Moreover, farm products grown in their native area are especially valued, they are considered the most useful.

Fundamental rules

The principles of nutrition put forward by the movement "Slowfood":

  1. Choose environmentally friendly, preferably farm and local products, that is, grown in your area. They are more useful, nutritious and safe. The longer the transportation, the greater the likelihood that the products will be either spoiled or “flavored” with various chemicals. It's great if you have your own vegetable garden or garden, or at least familiar and proven farmers.
  2. The food should certainly be delicious, so that you can enjoy the pleasure of eating it. So all the beneficial substances are better absorbed, and you get complete satisfaction and lift yourself up, thanks to positive emotions.
  3. Eat slowly, not in a hurry. Chew everything very carefully to fully experience the taste. In addition, with careful chewing, saliva is actively secreted, which partially already in the mouth splits some components, for example, carbohydrates. And to fully immerse himself in the process of absorption, it must pass in silence and without external stimuli. That is, you cannot eat on the go, in front of the TV or for company with friends or relatives.
  4. Observe the measure, do not overeat. As soon as you feel a slight feeling of satiety, this means that eating should be stopped, even if there is food in the plate. And, in general, it is better to eat small portions.
  5. It is better to choose and eat products that have undergone minimal processing. So, it is advisable to eat fruits, vegetables and berries raw, that is, fresh. If the dish suggests thermal effects, then it should not be too long. Make everything ready, but do not overcook or fry. By the way, it is generally better to give up cooking and smoking, preferring steaming, baking, stewing or boiling.
  6. Try to cook everything yourself and at home to be able to adhere to the principles of healthy eating, select high-quality ingredients, as well as take into account your taste preferences and enjoy not only the food itself, but also the creation of culinary masterpieces.
  7. Try to eat at home, not in cafes or restaurants. Take home food to work too.
  8. Begin to eat only in a good mood to get positive emotions.

Benefits

The benefits of power on the system "Slow Food":

  • It is delicious, because the dishes can be very diverse!
  • This is useful for losing weight, as the basic rules of "slow food" are similar to the principles of the best and healthy diets.
  • This is interesting because you can cook and taste original dishes, as well as use recipes from around the world.
  • It's not expensive. If you cook yourself from local produce, you can save. Usually, fast food is much more expensive than homemade dishes.
  • It is good for health. The diet contains healthy foods rich in minerals, micro and macro elements, as well as vitamins. In addition, the cooking uses the most healthy and proper methods of heat treatment.

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