Cooking World

One of the reasons of loss of hair is your diet. To have healthy hair you should pay attention to the following products:

Use enough proteins.
It consists of the amino acids necessary for construction of new cells. The next amino acids are especially important for hair growth: cystine, cysteine, methionine, arginine and lysine. Lack of protein during the long period of time leads to growth impairment and loss of hair some months later. At least, 15 % of day time calories should come from aluminous food: low-fat meat, fish, poultry, eggs, dairy products, nuts, seeds, cereals.

Use enough useful carbohydrates.
Carbohydrates are an energy source. They promote growth of various tissues of an organism, including growth of hair. Refined sugar and a flour are not useful carbohydrates. Useful carbohydrates are contained in fresh fruits and vegetables, brown rice, potato, cereals.

The fats coming to your organism should be balanced on animal and vegetative sources.
Omega-6 should be in balance with omega-3. Various products of a vegetative and animal origin should be sources of fats.

Nutrients should be in balance.
The amount of food you use depends on age, sex, health and a level of physical activity. However, choosing food stuffs pay attention to the following key moments:

- Use various products.

- Choose natural or slightly processed products.

- Reduce to a minimum the use of convenience foods.

Vitaminous-mineral complexes are necessary addition to a diet against loss of hair.

Why it is so? There are some reasons:

Modern agricultural methods reduce content of vitamins and minerals in products.

The stress, diet, physical activity and age processes influence consumption level of vitamins and minerals.

The following vitamins and minerals will help to deal with the problem: magnesium, phosphorus, iodine, vitamin Ð’6, A. The rest influence color, elasticity and other characteristics of healthy hair. There are also special complexes for hair.

Olive oil is the richest source of antioxidants, vitamins and microelements. Olive oil contains vitamins A, Е. D, K, which promote strengthening of a bone tissue, muscles and intestines walls, struggle with free radicals, delaying ageing processes. Its structure includes the following unsaturated acids: linoleic, oleic, linolenic, which prevent from adiposity, promote rejuvenescence of an organism, salutary influence digestion, and prevent development of heard diseases.

Olive oil promotes improvement of digestive system, improving work of a stomach, an intestines and a liver. It is recommended to eat regularly some olives before meal or more often use olive oil in salads (vegetable and fruit).

Olive oil prevents premature skin withering due to the content of vitamin Е and antioxidants.

Olive oil promotes normalization of arterial pressure.

Olive oil promotes healing of wounds, ulcers, cuts.

Olive oil is an excellent remedy for preventive maintenance of cardiovascular diseases, diabetes and adiposity.

Olive oil has choleretic action.

Regular consumption of olive oil reduces risk of breast cancer.

Today all of us hear about advantages of olive oil, which is not only added in food, but also is used in the cosmetic purposes (in creams; hair, face and body masks, in balms and soap).

Choosing olive oil you should know that it can be of different grades, and, hence, and of different quality:

The oil received at first cold extraction (Extra virgin olive oil). The given grade of oil is considered the best and the most useful as almost all useful properties of olives are being kept. The given grade of oil is assimilated entirely.

The oil received during the second cold extraction (Virgin olive oil). This grade of oil is also considered rather well on quality as its manufacture doesn’t provide for any chemicals. However the given grade of oil certainly concedes to Extra virgin olive oil by the gustatory properties, and also aroma and a color.

The oil received from a pulp (Olive oil) (a substratum which is applied to receive Extra virgin olive oil). The given grade of oil has considerably lower quality; it contains much less useful substances. This grade of oil is very often added first two grades to improve its characteristics.

The oil received during the second cold extraction, frequently with use of chemicals (Pure olive oil). «Pure olive oil» means that the given grade of oil doesn’t contain other grades of oil.

Here are some quotations from the most extensive meat part: stakes with wild mushrooms and potato (28 dollars), grilled T-bone (41 dollar), pork chops (34 dollars), grilled lamb fillet (35 dollars), steak from venison (36 dollars).

Besides Mark Marillo enjoys culinary talent, he is a skilful wine expert. Therefore the majority of menu’s items are accompanied with his recommendation concerning wines. However Romanov – is all the same not French, but a Russian restaurant. Therefore wines are not its strongest point. And special pride of the restaurant is the vodka menu.

Michael Izraelian assures that he managed to collect the fullest collection of vodka in the USA. Its lion’s share is made with export grades from Russia, but there are some vodkas and strong drinks under this name with the most different degrees and taste from the most different places. Among them there are Jean Mare XO, Idol, Ciroc and Grey goose (France), Reyka (Ukraine), Ketel one, Van Gogh and Effen (Netherlands), Chopin and Belvedere (Poland), Fris (Denmark), Vox (New Zealand), Boru (Ireland), Level (Sweden), Roberto Cavalli (Italy), Pearl (USA).

Restaurant Romanov which has recently opened in the Western Hollywood, an area of luxurious boutiques and red Ferrari, - one of confirmations of western fashion for Russian cuisine.

Romanov is not one more cheap popular-souvenir Russian stylization.
This is modern gastronomic restaurant with a magnificent interior in an imperial style, the broadest choice of Russian cuisine dishes, the separate caviar menu and a small bent in a meat theme.

The founder Michael Izraelian, the son of the Russian immigrants, who own corporation from some restaurants, elite automobiles rent company, and also brand of mountain water from Armenia sold at expensive American and European restaurants and spa, calls his restaurant high-end Russian steakhouse.

The head-cook of a new restaurant is Mark Marillo, who has worked at such popular restaurants of Los Angeles, as Saddle Peak Lodge, Cafe Pinot, Felt and Nic’s Martini Lounge. The basis of the menu from Mark is made with dishes of Russian cuisine: ravioli “Trio” (17 dollars), pancakes “Империал” with a salmon, sour cream and black caviar (16 dollars), a borsch (9 dollars), roast duck (28 dollars), roast quails (26 dollars), a guinea fowl baked in goose (25 dollars), baked trout (24 dollars), Ossetrina pod Syrom (27 dollars), beef Stroganoff (26 dollars), black caviar (served with pancakes, onions, eggs and sour cream, 30 dollars) and many other dishes.

Appearance of grog began with disappointment. English seamen, whose menu traditionally included rum, one fine day, were given dilute drink at the direction of Admiral Edward Vernon. The admiral’s nickname of “Grog” has passed to this drink. Now grog is the drink, which consists of rum, sugar, hot water or strong tea. It is a strong drink. Or very strong drink.

Traditional Russian hot drink - sbiten. It is made from honey and treacle, cinnamon, cloves, herbs. This drink was popular in taverns, at fairs and in streets, it was bought from peddlers. By the way, this drink not always contained wine - but it helped to be warmed in frosts and to be rescued from cold.

Hot drinks are intended for a dialogue. The snack should not be burdensome - cheeses and dishes from them, ham, roasted bread. All these drinks can be not only ordered at a coffee house or at a restaurant, but also prepared at home. There are a lot of recipes, and it is possible to tell, them there are none of them at all – all depends on your taste, good purpose and occasion.

November is the time when struggle against seasonal depressions and colds pushes people to all extreme measures. The hot and spicy drinks containing alcohol is simultaneously both a cause and a purpose mixed in one glass.

One of the most popular hot alcoholic drinks is mulled wine. In its basis - red wine (less often - white), sweetened, mixed with spices and fruits. The history of mulled wine began in Ancient Greece - there the wine was mixed with honey, bay leaf, carnation, spicy herbs and warmed up - the drink for cold and rainy days was ready. For a long time in the different European countries drinks which were originated from those warmed up wine have both features of similarity, and their national features - different sets of spices, strong alcohol, etc.

One more winter drink is punch. Its native land is India, “punchâ€? from Hindi means “five”.
In a classical variant it is a number of components, which should be mixed in a drink: rum or vodka, sugar, lemon juice, spices and water. To Europe the recipe has been brought by British seamen, and, certainly, it began to change, acquiring new details. This way has appeared egg, coffee and tea punches, apple, cherry, etc.
There is also the Russian variant of this drink, which is featured by its ability to be ignited and is famous owing to hussars’ traditions. By the way, any punch is traditionally made in big portions.

Theoretically, the person should eat just as much as required to him. Thus in a real life the size of our helpings often depends on external circumstances, social and cultural norms. Dieticians from Harvard University advise to divide food into portions, being guided by nutritional value, instead of the size.

It is connected to that, that in a shop or restaurant we are frequently offered too big portions. In result, we often eat two - three times more, than we need. According to researches, the average person could satisfied with smaller amount of meal, if he was not surrounded with too big portions. It is proved, the more meal before the person, the more he or she eats.

Here are some more recommendations:
- Learn to have a good eye for needed personally for you portions of habitual food.
- Get rid of the big plates and bowls. Use small bowls for dry breakfasts and small plates for a dinner.
- Keep up with portions when eat at home. To avoid temptation to put second helping, do not put a saucepan or a frying pan with meal on a lunch table.
- Eat regularly. If you wait, when you get hungry, overeating is almost inevitable.
- Try to not use “smorgasbord”. Instead of a dinner, order at a restaurant low-fat snack and salad with sauce.

Theoretically, the person should eat just as much as required to him. Thus in a real life the size of our helpings often depends on external circumstances, social and cultural norms. Dieticians from Harvard University advise to divide food into portions, being guided by nutritional value, instead of the size.

It is connected to that, that in a shop or restaurant we are frequently offered too big portions. In result, we often eat two - three times more, than we need. According to researches, the average person could satisfied with smaller amount of meal, if he was not surrounded with too big portions. It is proved, the more meal before the person, the more he or she eats.

Here are some more recommendations:
- Learn to have a good eye for needed personally for you portions of habitual food.
- Get rid of the big plates and bowls. Use small bowls for dry breakfasts and small plates for a dinner.
- Keep up with portions when eat at home. To avoid temptation to put second helping, do not put a saucepan or a frying pan with meal on a lunch table.
- Eat regularly. If you wait, when you get hungry, overeating is almost inevitable.
- Try to not use “smorgasbord”. Instead of a dinner, order at a restaurant low-fat snack and salad with sauce.