According to еру statement of scientists from the Institute of Food Researches in Great Britain, such products as jam and jelly contain gelling agent — pectin, which blocks the key way of cancer progression in an organism. Pectin is a natural product in fruit and vegetables and it is widely used in the food-processing industry, but its preventive properties from cancer formations are noticed for the first time.

Jelly and jams are made in such manner that activity of pectin raises and in the further it promotes clearing of tissue from cancer cells. However doctors are not assured, that sweet jam will serve as the best choice at preventive maintenance of illness as it is very rich with sugar. Pectin is found in the variety of fruit and vegetables, from potato to plums.

Today it is impossible to imagine neither name-day, nor birthday, especially New year without gastronomic gifts. In Russia special gift departments have opened in many shops. Experts will help you to make an edible gift, and also to pack it properly.

Moreover, today there is already a fashion in the sphere of gastronomic gifts. So, for example, gifts in the Soviet nomenclature style used recently big popularity. Citizens aiming for nostalgia asked to make approximately such complete set: a bottle of cognac, a bottle of champagne, a bottle of vodka, plus a jar of marinated cucumbers and tomatoes, a tin of caviar and tin of crabs, and also tangerines. And in completion of all design it was its majesty pineapple, a subject of desires in Soviet time. Certainly, generally solid men demanded such gifts.

Today gourmet gifts consist only of delicacies. They present all — pastes, meat rolls, cheeses, tinned bird and tinned truffles. Expensive wines and cognacs will decorate the complete.

In the well known London area Vest End it was opened the new restaurant which has safely embodied dreams of the future digital technologies. Futuristic restaurant “Inamo” offers the clients new interactive resources to choose the menu and to pass their time, waiting for the order. Digital projectors highlight the interactive menu on a table with touch-sensitive management, by means of it the client makes the order, and also a photo of the dish which he wishes to order. The touch-sensitive table gives the information about other local services, and allows playing computer games at the same table. Using digital resources, clients can even choose the decoration of their table.

For the last ten years dark chocolate and cocoa became admitted useful for health products owing to benefits of flavones and antioxidants consumption. Experts from Brunswick Laboratories of Norton (USA) have decided to find out, how much the artificial processing at manufacturing cocoa influences levels of useful substances.

Experts have come to the conclusion, that natural cocoa-powders have the plenty of antioxidants. However even after processing the drink still kept significant levels of the important antioxidizing components.

In the food-processing industry usually they process cocoa with alkali to escape the bitter taste and dark color. Research has shown, that such technique reduces quantity of the important components for health, but allows leaving essential quantity of antioxidants in the products containing cocoa-powder. In opinion of biologists, this opening proves the advantage of any cocoa product — both drink, and usual chocolate. Scientists approve, that it is not obligatory to drink difficultly accessible natural cocoa to receive the necessary protective substances as the simple pack of the drink or the sweet chocolate bar, which are sold in every shop, will allow saving an organism from chronic illnesses too.

Scientists have found out, that at hypertension which does not give in to treatment, despite of reception of several preparations, it is possible to lower pressure by means of the diet with the lowered maintenance of salt.

“The use of large amount of salt substantially promotes occurrence of an arterial hypertension, which is steady against treatment”, — speaks Eduardo Pimenta, the main author of the research.

Eduardo Pimenta and his colleagues from the Cardiology Institute in Brazil have studied communication between quantity of eaten salt and a level of arterial pressure at 13 patients. When people had a diet with the low maintenance of salt, their systolic pressure has decreased on 22,6 mm, and diastolic — on 9,2 mm.

“We expected, that arterial pressure will go down, but nobody thought, that it will be such evident”, — speak authors of work.

Research also has proved, that superfluous salt influences work of blood vessels and forces an organism to detain a liquid, even at treatment by diuretic medicines. And an organism got rid of a superfluous liquid at a diet with the lowered maintenance of salt.