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.

“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.

The word «fruitist» is a neologism, it is not known yet to all existing dictionaries.

Monbo approves, that buying fruit in supermarkets, we rob ourselves by the opportunity to try all variety of existing grades and true taste of fruits. Flavoring variations of store fruit are reduced either to juicy-soft, or to dry-firm. The basic care of suppliers of fruits is to take the goods in a condition appropriate for sale, that is why only certain fruit are chosen for mass selling, only separate grades, and certainly unripe. What is the output? Go directly in those countries where fruits are cultivated in all flavoring variety, or, follow appeals of fruitist Monbo and cultivate fruits yourself.

Scientists from German Culinary Academy have found out during their experiments, that if is too warm in the room or there are smells of perfumery, the taste of a dish is perceived absolutely differently than if surrounding conditions were others. Whether the meal is pleasant on taste depends, for example, on its smell, consistence and aroma, and also from its design. «If the design is not pleasant or the meal badly smells, the impression about this dish sharply spoils», explains Jurgen Dollaze, the head of experiments. The taste of various components making some dish always mixes up in a mouth. Things similar on a structure and aroma seem more pleasant to us. It concerns as for simple dishes, such as cutlets with mashed potatoes and boiled peas, and the refined French kitchen.

This achievement of culinary art has been written in the national Ukrainian book of records. It took over 100 kgs of potato on preparation of the pancake. About ten assistants grated potatoes, and four Ukrainian cooks prepared it using the secret recipe. Six adult men have brought this miracle of the Ukrainian kitchen in the city centre.