Вы квасили капусту неправильно! Эти рекомендации превратят ее в лекарство

Hello friends, my name is Max Pogorely, I am a nutritionist with a bachelor's degree and for many years I have been engaged in scientifically proven dietitology. As well as how to avoid reducing the usefulness, and in the case of cabbage, these two issues are made extremely important. The fact is that the wrong way of salting can ten times reduce the usefulness of salted cabbage and turn it from your medicine just into food. And some people, and there are a lot of them, improperly salted cabbage can even harm, secretly increase blood pressure, provoking migraines or strengthening their allergies. In this video, I will give you 15 scientifically proven recommendations and a scientifically proven recipe for salting cabbage, which will make your cabbage your medicine. This will be a short version of my big one and a half hour video, which I made at the request of my viewers, and in it, as always in my videos, I will develop a lot of myths and fakes about nutrition. Let's go! Today, as in all my videos, we will separate the fly of lies from the cutlet of truth, based solely on the results of scientific research. Striving for maximum evidence and objectivity, to 81 scientific studies, which were the basis of my one and a half hour video, I added another 5 and reduced the volume of the video. You will see the number of each scientific study on the corresponding slide in the corner of the screen, and you can download the links to the entire study at the very end of the description for this video. In the process of our investigation, we will deduce with you 15 scientifically proven recommendations. They will help you get the most out of cabbage and completely avoid possible harm that occurs when improperly salted. I will show each recommendation briefly on the screen, say that this is a recommendation, take pictures of them, and at the end of the video you will receive complete guidance on how to act. When scientists say that salted cabbage can be your medicine, they do not exaggerate at all. Properly salted cabbage can reduce depression, treat heart and blood vessels, reduce weight, sugar in the blood and cholesterol, reduce the risk of cancer, treat the intestines and reduce constipation, and even strengthen the bones. How much of this medicinal cabbage should you eat per day to get the effect? You will be surprised, but even if you do not tolerate cabbage well, then only 10-15 grams per day, as shown in the study, already brings significant benefit. But the optimal amount of cabbage is 60-100 grams per day with daily consumption. This is our recommendation number 1. Take pictures. Only 4-7 tablespoons per day, but even 1 tablespoon per day will significantly improve your health. Just imagine how powerful the medicinal components of salted cabbage should be, so that only 1 tablespoon per day already has an effect. And this is despite the fact that, as I showed in my big video, salted cabbage contains an extremely modest amount of both vitamins and minerals. Let's start with the choice of cabbage. The most common for all of us is white cabbage with carrots, and this is actually not the most healthy recipe. There are two main types of sauerkraut, white sauerkraut and red sauerkraut. Which one is healthier? Constant viewers of my channel constantly hear the word polyphenols from me. These are specific substances that are found in vegetables and fruits, which are antioxidants. In addition, they also have additional healing effects. Each type of polyphenols has its own type of healing effects. And it is polyphenols, and not vitamins and non-mineral substances, that determine the real healing value of each food product. The more polyphenols in the product, the higher its antioxidant properties and the healthier the product. Red sauerkraut is thus 8 times healthier than white sauerkraut, because it has 8 times more polyphenols. The main polyphenols of red sauerkraut are very healthy anthocyanins. And as I said, each type of polyphenols has its own healing properties, and anthocyanins are no exception. Anthocyanins help reduce the risk of cancer, brain disease, diabetes, heart disease. In general, reduce the amount of inflammation in the body, enhance the effect of ferments, increase your immunity, help control weight and even improve vision. Like any drug, anthocyanins have their own dose. And to get the right dose of anthocyanins, it is enough to eat only 50 grams of red sauerkraut. Therefore, even at a higher price than white sauerkraut, it is much more profitable to eat 50 grams of red sauerkraut than 200-250 grams of white sauerkraut. In addition, red sauerkraut contains 1.5 times more vitamin C than white sauerkraut and 30% more margarine, iron and calcium. And what is extremely important, red sauerkraut contains 5-7 times more potassium than white sauerkraut. And a large amount of potassium can neutralize the effect of increasing blood pressure, which in many people causes salt. And the benefit of sauerkraut can be both increased by the correct addition of salt and reduced by its incorrect addition, since excess salt increases the risk of cardiovascular diseases, cancer, bone disease and others. We will talk about salt separately, but it is not worth discarding the benefits of white sauerkraut. It contains about 1.5 times more zinc than red sauerkraut and slightly more magnesium. These are also two very important microelements. But with all its advantages, red sauerkraut, unfortunately, is allowed to not all people. Antocians, unfortunately, bind those ferments that break down carbohydrates and fats, and therefore the pancreas is forced to produce more of them. And for those people who are already unhealthy, this can lead to overstress of the pancreas. And healthy people should not exceed the dosage of 50-100 grams of red sauerkraut per day. Based on what has been said, we can conclude that the optimal recipe, if you want to eat more than 100 grams of sauerkraut per day, which can be justified, is a mixture of red sauerkraut and white sauerkraut in one vessel and in one stomach. Take a picture of our following recommendations. Red sauerkraut, both fresh and sauerkraut, is categorically prohibited for people with diseases or a decrease in the productivity of the pancreas and is allowed to be healthy. Recommendation number 3. If you do not have a disease or a deficiency of the pancreas, then replace the white sauerkraut with red sauerkraut, and this will significantly increase the benefits of sauerkraut. You will only need to eat about 50 grams of sauerkraut, and they will give you a full daily dose of antocians. The amount of sauerkraut can be increased to 100 grams. Recommendation number 4. For economic reasons and to increase the amount of magnesium and zinc, you can sauerkraut in half with white sauerkraut. 200 and 250 grams will be quite a normal amount if you have healthy pancreas, because sauerkraut for the pancreas is also a rather difficult product. However, there is a way to reduce the harm of sauerkraut for the pancreas, and I talk about it in a large video. Invest a little of your time, you will find the right fragment according to the time codes and find out everything you need. Salt. Many connoisseurs are absolutely sure that salt is an absolute evil and that sauerkraut needs to be sauerkraut without salt. In addition to the fact that salt really improves the taste of sauerkraut, as the trained tasting commission admitted in one of the studies, adding salt also makes sauerkraut more healthy if you add the right amount of salt. Scientists insist that adding salt is one of the most important stages in the production of sauerkraut, since the amount of salt used affects what harmful bacteria will develop in your salt and what will be the number of healthy bacteria that suppress the growth of harmful ones. Moreover, the right amount of salt significantly increases the ability of sauerkraut to fight cancer cells that arise in the body all the time and its ability to strengthen immunity. Interested? Then let's thank two people first, whose support helped me to satisfy this interest of yours. This is Viktor Stupnikov, who ordered this and the previous video, and Vladimir, who constantly supports our channel while remaining semi-incognito. I am also extremely grateful to all the people, their number is constantly increasing, who support our channel on Patreon. In addition, you can support our channel with very simple and free methods. This is to like, write any comment, share our videos with your friends and subscribe to our channel. And to become healthier and at the same time support our channel will help you buy our step-by-step courses and rations. I have step-by-step courses on strengthening immunity, on reducing the risk of autoimmune diseases, allergies, a course on healthy nutrition for healthy people, and a step-by-step course on weight loss. A detailed description of all courses is on our website. You will now see the address of the site on the screen and find it in the description of this video. You can also write to me on the phone number that you see now on the screen in any of the messengers and I will answer your questions. And I also answer the questions of my viewers on my Telegram channel. The address of the Telegram channel is also in the description of this video. Join our community of critically thinking people and get answers to your numerous questions. And we are returning to cabbage immunity and cabbage, which reduces the risk of cancer. One of the most effective isothiocyanates, let me remind you, these are the healing substances of sauerkraut, is ascorbicin. And if you sauerkraut with 0.5% salt, then ascorbicin in it is formed 1.5 times more than if you sauerkraut with 1.5% salt, which is not often recommended in recipes, because they usually put 2-2.5%. And the more salt you put in your cabbage, the less ascorbicin is in it, but not vice versa. If you add 0.5% salt to your cabbage, it will suppress the activity of those bacteria that prevent healthy bacteria from increasing the amount of ascorbicin in the cabbage. Therefore, 0.5% salt in terms of increasing immunity and reducing the risk of cancer is optimal. And the optimal amount of salt is also from the point of view of how much salt to eat safely, how much salt is necessary to eat for your health and how you can increase the amount of salt, increasing the usefulness and removing the harm. I talk about it in my separate video, which is called Know your salt standard. I highly recommend you watch it. Link to the video in the description of the video you are watching now. Let's take a picture of recommendation number 5. Acidification without salt at all slows down the development of healthy and reduces the development of harmful bacteria in acidic cabbage. To achieve maximum health, you need to acidify cabbage with 0.5% salt. This means that for 1 kg of cabbage you need to take about half a teaspoon of salt from those teaspoons that are larger. This is 5 grams. What kind of salt to choose for acidification of cabbage? You will be surprised, but all sorts of Himalayan black types of salt, very expensive, in fact, have absolutely no meaning, and the most useful for acidification, especially for people of all ages and those who have a heart-vascular disease, is salt with a high content of potassium. Such salt can be found on the Internet and it is often sold in large supermarkets. Magnesium contains about 30% potassium, and this addition of potassium allows to neutralize the harmful effect of salt on the heart-vascular system. If you find salt with magnesium content, it will be even more useful. But ordinary iodized salt will not be the best option, so look for, if you can't find salt with potassium, ordinary boiled salt, but without iodine. And take a picture of our recommendation number 6. The optimal type of salt is mineral salt containing up to 30% chloride potassium, the presence of magnesium is also permissible, but you can acidify cabbage with ordinary boiled salt, without iodine. Sea salt, by the way, also has absolutely no advantages. And we move on to the super, extremely, mega-important aspect of acidification of cabbage. This is the time of acidification. Incorrectly selected time of acidification can both reduce the benefit of acidified cabbage, and harm some sensitive people, and sometimes all people, if your cabbage, unfortunately, gets pathogenic bacteria, which happens quite often. In addition to the two aspects that determine the treatment of acidified cabbage, let me remind you, this is polyphenols and isothiocyanates, there is also a third aspect, these are useful symbiotic bacteria. These are the bacteria that improve the health of our intestines. These bacteria just develop in cabbage, making it sour, making it useful, these isothiocyanates are formed, and at the same time these bacteria also suppress the growth of pathogenic pathogenic bacteria. In addition, the more useful bacteria develop in cabbage, the more it gets into our intestines, and the more benefits they bring to us. To multiply your useful bacteria in your cabbage, you need time and temperature. We'll talk about the temperature later, but on average, it takes 7 days for the number of useful bacteria to reach its maximum. Salt is even 0.5%, and these useful bacteria suppress the growth of pathogenic bacteria, which, unfortunately, are quite a lot in raw cabbage. 50% of samples of raw cabbage are infected with a very dangerous golden staphylococcus, 30% are infected with a no less dangerous intestinal stick, and 15% of every 7th sample are infected with streptococcus. These harmful bacteria die when the amount of lactic acid in the sauerkraut increases, and for its production, useful bacteria require a lot of time. For example, in order to significantly slow down the development of the most acid-resistant bacteria, intestinal sticks or steers take 7 days, and in order to completely remove them from the sauerkraut, you need as many as 9 days of sauerkraut. The same goes for the dangerous salmonella, which is often found on cabbage. In order for it to stop developing and dying, you need 7 days of sauerkraut. Therefore, I personally recommend healthy people to sauerkraut at least 7-10 days, and people who have gastrointestinal diseases or whose activity has decreased need more time. As you know, raw cabbage is contraindicated for people with diseases or with reduced gastrointestinal activity. It contains guitrin, a substance that suppresses the activity of the gastrointestinal tract. Fortunately for us, this guitrin is one of the glucosinolates that in the process of fermentation turns into a useful isothiocyanate, and in order for the guitrin to completely turn into a useful substance in the cabbage, you need as many as 2 weeks. From this, friends, we make 2 recommendations. The seventh. People without gastrointestinal diseases can consume sauerkraut after 7-10 days from the moment of sauerkraut. Then all the harmful bacteria will definitely die, and the number of healthy ones will reach almost the maximum. Recommendation number 8. People with gastrointestinal diseases or with reduced gastrointestinal activity are safer to give sauerkraut to ferment for 2 weeks so that the dangerous guitrin is dissolved. Therefore, all lovers of sauerkraut in a quick way, or those people who save time buying sauerkraut at the market, are not only in the risk zone. You can get a stomach upset, for example, due to an intestinal stick. But not when cooking and not when choosing sauerkraut at the market. Do not rely on sauerkraut with sugar and vinegar, which is crunchy, but in no way the most useful. However, haste is important when consuming sauerkraut. You did not hear. Unfortunately, the Internet is full of absolutely stupid ideas. They are broadcast, for example, by Dr. Kovalkov, a doctor with an education. This is the idea that the longer the sauerkraut is stored, the more vitamin C is formed in it and the more useful it becomes. This is not just a lie, friends. This is a very dangerous lie. Haste is important when consuming sauerkraut because it loses its usefulness very quickly when stored and, in addition, substances are also formed in it that can harm a very wide range of people. Let's start with usefulness. The amount of ascorbicin, which increases immunity and fights cancer, remains at the maximum level in sauerkraut for about 1 month, and after 2 months after storing it there would be no proper low-temperature storage conditions, but the amount of ascorbicin decreases by 2 times in 2 months, and in 3 months by 3 times from the initial one. And with vitamin C, which is already a little in sauerkraut, it is even worse. In a month, its content decreases by 1.5 times, in 2 months by 3 times, and in 3 months vitamin C becomes 10 times less. But even then, friends, 300-400 grams of sauerkraut will contain from half to 100% of the necessary daily norm of vitamin C. That is why our ancestors, who ate a lot of sauerkraut, and sailors, and saved themselves with sauerkraut from germs. But if you are not ready to neglect your immunity and protection from cancer, and also do not want to eat 300-400 grams of sauerkraut, then eat sauerkraut within 1 month after its preparation. This is our recommendation number 9. Take a picture of it, please. And haste when consuming sauerkraut is still extremely important for people who suffer from migraine. The fact is that in sauerkraut, not only useful substances are formed for us. Useful bacteria also form harmful substances that can be very, very unhealthy for many people. One of the substances that are formed in sauerkraut is tyramine. This is an amino acid that is used by the body to narrow the vessels. It naturally participates in our metabolism, but when tyramine enters the food in large quantities, it can cause such a strong narrowing of the vessels that it will lead to increased blood pressure, or headaches, or migraine. And for this, it is enough for some people to eat only 10 mg of tyramine. Some, but not all. Fortunately, most people are quite resistant to tyramine, and therefore even sauerkraut, in which a lot of tyramine was formed, can be safe for most people if they eat it with the right products. 25 mg of tyramine can cause an increase in blood pressure in people who suffer from migraine by as much as 30 mm of mercury. If 120 mm is a normal blood pressure, then 30 mm is already 150, and this is already hypertension. And in sauerkraut, in 100 grams, and at a certain time of sauerkraut, up to 40 mg of tyramine can be formed. Tyramine is contained in many products, in some it is quite a lot, for example, cheeses, ham, beef liver, shrimp, dried or dried fish, and even some fruits and vegetables. The list of them you see now on the screen, and to this we will add that alcohol increases the penetration of tyramine in blood and thus increases its concentration in the blood. What follows from this, friends? Recommendation number 10 is that a banquet meal of sauerkraut with cheese, meat, smoked meat or salted fish and drinking alcohol during the period from 1 to 12 hours can provoke a rise in blood pressure in people who are susceptible to tyramine, in migraines and in hypertonics. Moreover, this rise in blood pressure can be completely unnoticeable for these people and incomprehensible, because who is to blame for healthy sauerkraut is that it increases the blood pressure, which then has to be reduced with pills. As you can see, there are no trifles in dietology, and how each separate product affects our health depends on the entire set of products that we eat. And to assess how all your food in general, per day and per week affects the parameters of your health will help you free online test, which I specially created for this. You follow the link that you will find in the description of this video, answer 32 simple questions, enter your correct email and on it you get our conclusion about how your diet affects in general, the level of glycemicity, this is how much your diet affects the level of sugar in the blood, how it increases the level of inflammation, how much the composition, and not the amount of your food, increases the risk of excess weight and the risk of cancer. Does your food increase the level of so-called oxidation of the body, and how much your food helps to avoid harmful products in the exchange of substances, the so-called slags. You will also receive an email with our recommendations what tests you can take in order to check the state of your health in case your food is not balanced. And people who want to balance their food and will not be able to do it on the advice of more than 220 of my videos, in which I give recommendations on how to properly arrange your diet, people can contact me and I will calculate their individual diet, which will also take into account their diseases, if they exist. I calculate your diet according to 14 different parameters of usefulness, not according to 4, as usual dietologists do according to the old way, calories, fats, proteins and carbohydrates, and I take into account all the parameters that your diet affects your health, weight and appearance. There are no particularities in dietology and there are no trifles. You can find a detailed description of the diet and the cost of creating tests and without tests on my website. You can ask all the questions in any of the phone numbers that you see now on the screen or write to me by e-mail, which you also see now on the screen and you will find in the description of this video. Thank you. But we, friends, have not yet finished with teramine. The fact is that people who take monooxidase inhibitors, this is a medicine against depression and Parkinson's disease, are especially sensitive to the effect of teramine. In total, from 10 to 25 mg of teramine, and improperly fermented cabbage can contain up to 40 mg of teramine. So, from 10 to 25 mg of teramine, they can have a sharp increase in intracranial pressure and even hematoma, if they take this medicine. The list of medicines you see now on the screen. Therefore, our recommendation number 11 is that the consumption of fermented cabbage and other products containing teramine are categorically prohibited for people with depression and Parkinson's disease, who take IMAO drugs, monooxidase inhibitors. But teramine is not the only harmful substance that is formed in cabbage. Testosterone. Testosterone is the same substance that is formed in the body of allergies under the influence of an allergen. And if you get testosterone with food, then it can significantly increase the impact of allergies, even if the product itself, which contains testosterone, is not an allergen. And some people also have an allergy to testosterone itself, so they need to take into account how long the fermented cabbage has been fermented. Friends, there are no particularities and no trifles in dietology. Therefore, when all sorts of Kovalkovs recommend fermenting cabbage longer so that different bacteria develop more in it, they do the bear's service to their listeners. Because in order for a dangerous amount of teramine to form in the cabbage, it takes only one month. And in two months it will be enough to cause a migraine, for migraines or hypertonics that are prone to migraines. And a high amount of histamine, which provokes allergies, is produced in fermented cabbage in about three months. Therefore, our recommendation number 12 sounds like this. In order for dangerous concentrations of teramine and histamine not to form in the cabbage, it is necessary to consume it a maximum of no more than 1-2 months after fermentation. I would like to draw your attention to the fact that histamine and teramine are dangerous only to people who have certain diseases or are sensitive to them and are safe for healthy people. But at the same time, if you store fermented cabbage longer than one month, then, I remind you, vitamin C and useful ascorbic acid are destroyed in it. Therefore, despite the fact that our grandmothers fermented cabbage , it is absolutely not necessary to do this. We can buy cabbage now, which is stored in good conditions at any time of the year. And I recommend you to ferment the required amount of cabbage with the expectation of eating it in about a month and a half. And then you will get the maximum benefit from this cabbage and will not be harmed. But at the same time, wise and cunning scientists allow people who have histamine and teramine to eat fermented cabbage even in long-term storage if you ferment it with certain products. To do this, you need to add 10 grams of thyme. You can grind whole grains better or 350 grams of chopped onions to the cabbage before fermenting. And this will significantly reduce the formation of teramine and histamine. Onions reduce more than thyme, and they can be added together to reduce the effect of strengthening each other. This, my friends, is our recommendation number 13. Take a picture of it, please. Scientists have discovered another tricky way to significantly reduce the possible harm of fermented cabbage if it lies in your refrigerator and significantly increase its usefulness. This is an addition of the most useful bacteria that ferment cabbage. They appear in cabbage from different sources. They live on the cabbage itself, they live on our skin. And when we grind the cabbage, by the way, it is better to grind it not with gloves, but with bare hands, these bacteria get into the cabbage and ferment it. If you add probiotics to the cabbage, you will speed up the fermentation, because there will be more bacteria and they do not need time for them to develop. There will be more correct bacteria, which will slow down the formation of harmful substances and speed up the formation of useful substances. Therefore, go to the pharmacy, buy, this is our recommendation number 14, any probiotics in capsules that contain lactobacillus, which are called plantarum, casei and brevis, and add approximately one capsule to 2-4 kilograms of cabbage and these useful bacteria and other useful bacteria that will be in your probiotics will be more in the cabbage and it will bring you more benefits. And tyramine and histamine in such cabbage can be formed from 2 to 8 times less than without probiotics. But not high. And the last thing. What to add to the cabbage? Usually it is squeezed with carrots or carrots are added after squeezing and they do absolutely wrong. The fact is that carrots, if you compare it with beets, contain many times less than those very useful polyphenols, which are for us medicinal substances. And white cabbage itself contains polyphenols 3 times less than red beet, and in carrots 4 times less. And dreamers about the fact that carrots contain a lot of carotene should take into account that both squeezed carrots and carotene are absorbed from the hands very poorly. It is well absorbed only from thermo-processed carrots, if it is thermo-processed with some fat, better with vegetable oil. Therefore, replace the carrots with beets when squeezing, but not more than about 1.2 per volume. Because excess sugar in beets can provoke the development of those bacteria that will make your cabbage bitter. In addition, squeezed beets show you how healthy your gastrointestinal tract is. I shot a separate video in which I tell you how to use beets as a diagnostic tool. The link is in the description of the video that you are watching now. And if you are interested in me making a video about the benefits of beets in general, pickled, raw, beet juice, then put a plus in the comments, write beets, I will know that there is an interest in the topic and our last recommendation number 15 is to replace carrots in pickled cabbage with beets, and carrots to eat cooked with a small amount of vegetable oil. So you got 15 recommendations that will help you properly cook pickled cabbage and eat it in such a way that it is the most useful. It remains for us to voice a scientific recipe for cooking pickled cabbage. It is clear that scientists thought about it, conducted a lot of research and determined that in order for the cabbage to have the most pleasant smell, it should be kept at a temperature of about 18 degrees for 3 days. This is the usual room temperature, then special bacteria will develop in it, which will make the smell of cabbage the most attractive. Then it is advisable to store cabbage at a lower temperature from 12 to 15 degrees for 2 weeks. During this time, useful bacteria Plantarum will develop in it, which needs about 2 weeks to produce the right amount of lactic acid, which will kill harmful bacteria that could get into our cabbage. In the comments to my first big video I was also asked to voice the technology of pickling cabbage. It is primitively simple, if you take into account all these 15 recommendations that I gave you. How do I do it? I choose the freshest cabbage, so that there is more juice in it. Then I shred the cabbage on such a shredder. In addition to two large blades, there are many small ones in it, so the cabbage is chopped to a very small size. Then I knead it thoroughly so that the juice goes to the cabbage. I just add probiotics, salt, thymine and finely chopped onion. I take red onion, it is also much more useful than white. By the way, if you want me to make a video about the benefits of onions, write in the comments, there is a lot to talk about. I mix this mass thoroughly and fill a special large glass jar that I have. I tightly seal each layer by layer so that there is less air in the cabbage. Because all these useful bacteria that work in it are anaerobes. They do not like air, they do not like oxygen. That is why the cabbage must be soaked under a layer of brine so that oxygen does not get there. To do this, you can either soak it under a press in such a jar. It is convenient to put a 1.5 liter bottle with water, or I have a special mesh, which presses the cabbage directly, does not allow it to float and keeps its brine above the cabbage. And only at this moment, if I see that the juice in the cabbage is not enough for it to completely cover the cabbage, I add a little salt water so that it covers the cabbage and soaks normally. And in the process of soaking, the cabbage will then release the juice itself. About 2-3 days later, a significant amount of carbon dioxide is formed. It bubbles. The higher the soaking temperature, the more gas is formed. Cabbage can be pierced with a knife starting from 2-3 days so that the gas comes out, so that the brine does not spill out of the jar. Or, as I do, I just seal the cabbage with a fist in the jar and this pushes out the carbon dioxide and the cabbage soaks further. At the same time, friends, the cabbage is not completely dry. You just need to try it. When the brine has become sour, sensitively sour enough, then this is already a sign that the cabbage needs to be moved to the refrigerator or, best of all, to a cooler place. If you have a place where the temperature is 12-15 ° C, then move the cabbage there. I don't have such a place. I only have a refrigerator, so I move the cabbage to the refrigerator and keep it for about 2 more weeks and then I eat it. And by the way, I eat it with a small amount of vegetable oil or with any products that contain fat, because they increase the absorption of vitamin K1 and K2, which are also in the cabbage. This is, in fact, the whole secret of my sour cabbage. Thank you, friends, for your interest and attention. Once again, I thank our sponsors and those who support the channel Vladimir and Victor. All the useful information about the video that I recommended and information about how to support the channel you can find in the description of this video. And you can also support the channel with a like, subscription and sharing this video with friends. And when subscribing, do not forget to click on the bell, then you will receive notifications about all our new videos. Thank you very much for your interest and attention. It was Max Pogorely, the program Deception of Substances, in which we, from a scientific point of view, unravel myths and fakes about nutrition. See you soon!