ой они такие пакостные на вкус.

Купила тыкву и думала сейчас с пшеном перемешаю и наслождаться буду рукой дающего ,не тут то было .
Вот не спросили меня почему так негативно написала о священной каше .
Да прогорклая она ,продают просроченные продукты . Лейблы заменяют и не узнаешь пока не попробуешь .

Помню была табличка по нагреву масла для приготовления пищи и самые безопасные были из виногр.косточек, потом оливковое и на последнем месте подсолнечное. Кокосового тогда не было в таблице (2010год).

Слышала, что самое вредное молоко это соевое, миндальное и тд......отрава для организма

http://www.shtfplan.com/headline-news/the-radiation-warnings-you-wont-get-from-the-mainstream-propaganda-machine_04022012
SunnyAK, помню, ты любитель сушенных водорослей. Я их ем каждый день, малая по пять за раз.
Посмотри, что нашла.
Я, кстати, с морепродуктами поосторожнее стала после Японии. Даже не подумала про снеки эти.

Ну какая же гадость ваша гречка!
Давлюсь и жру, ем и давлюсь.
Вы хуже моих родителей в деЦтве!
Те тоже в меня пихали такую же гадость.
Тфу..

In South Africa, it is common to prepare rooibos tea in the same manner as black tea and add milk and sugar to taste. Other methods include a slice of lemon and using honey instead of sugar to sweeten.

Several coffee shops in South Africa have recently begun to sell red espresso, which is concentrated rooibos served and presented in the style of ordinary espresso. This has given rise to rooibos-based variations of coffee drinks such as red lattes and red cappuccinos.

Iced tea made from rooibos has recently been introduced in South Africa, Australia, and the United States. A variant of a London Fog, known as a Cape Town Fog, can also be made using rooibos steeped in steamed milk with vanilla syrup.

Nutritional values and chemical composition[edit]
Rooibos is rich in ascorbic acid.[3]

It is becoming more popular in Western countries, particularly among health-conscious consumers, due to its high level of antioxidants such as aspalathin[4] and nothofagin, its lack of caffeine, and its low tannin levels compared to fully oxidized black tea or unoxidized green tea leaves.[3] Rooibos also contains a number of other phenolic compounds, including flavanols, flavones, flavanones, and dihydrochalcones.[5][6]

The processed leaves and stems contains hydroxylated benzoic and cinnamic acids (for instance 3,4,6-trihydroxycinnamic acid), luteolin, chrysoeriol, quercetin, isoquercitrin, the C–C linked β-d-glucopyranosides based on four flavones and the dihydrochalcones aspalathin[7] and nothofagin.[8]

Aspalathus linearis also produces polysaccharides.[9]

Health benefits[edit]
Rooibos is purported to assist with nervous tension, allergies and digestive problems.[10] Rooibos tea has been shown to inhibit in vitro activity of xanthine oxidase, but an in vivo study has not been conducted. Xanthine oxidase (XO) plays a role in conversion of purine to uric acid in humans and reducing the activity of XO could limit uric acid production, which would aid in treatment of gout. In in vitro tests only, for the specific concentration tested, the infusion was shown to be less than half as effective as allopurinol, which is the drug typically prescribed to inhibit XO activity in treating gout.[11]

Two flavonoids found in rooibos, quercetin and luteolin, have been known to have cancer fighting qualities.[12] Rooibos does not contain the antioxidant Epigallocatechin-3-gallate (EGCG) found in green tea.[13]

Traditional medicinal uses of rooibos in South Africa include alleviating infantile colic, allergies, asthma and dermatological problems.[14]

A polysaccharide from Aspalathus linearis shows anti-HIV activity and possible mechanism of action dealing with virus binding to T cells.[9]