in this full version, except from animal protein and, above all, from this very red meat, only 100 g of this red meat, that’s almost 40% of the daily requirement for b12, b12, and here it says b vitamins, and not only in red meat b-12, but b-12 is a special representative of group b of group b vitamins, so you can get it from red... zukhr, but many believe that meat is not entirely healthy due to the fact that it may contain hormones, there are a lot of myths here, and there is some truth, yes, indeed, but as a producer, as a producer of vegetables, yes, it doesn’t really matter how saturated these vegetables are with all the necessary macro and microelements, and nitrogen-containing fertilizers help grow a large volume of products, but it may not be of high... quality, so we know that

animals get sick, not only bird flu exists, there are all kinds of diseases that cattle or small livestock are susceptible to, and of course, certain substances are used, and not only antibiotics, so that these animals didn’t die from an infection, well, steroids, i don’t know how regulated the use of certain substances is in our agriculture, but there are such... an assumption, let’s say, or a statement, yes, that all this is not very useful, but more often in all, we hear this more common scare: red meat stimulates an increase in the risk of cancer, that if you eat red meat, you will definitely die from some kind of cancer. in fact, this is not true at all, unless you spoil the red meat, and does not really increase the risks associated with consuming this product. how does this happen? red meat

- this is also called everything under one brush, sausages, frankfurters, any semi-finished products will also be included there, fried red meat and smoked meats will also be included there, then it’s probably time for our favorite tables of advanced glycation end products, but here it must be said , before we dwell on any details, that under the conditions... of the body’s activity, the formation of advanced glycation end products occurs, this is a completely natural situation, and in order to combat the excess formation of these end products of glacuration, we have a system that counteracts this, when everything is in balance, there is the formation of end products of glecation, there is a system that blocks the formation of their excess, the body copes, it healthy, it does not age faster than it should be and is not formed.

some bad events, if a person starts to eat poorly, he has a lot of products in his diet with these end products glycation, then our system ceases to cope, these advanced glycation end products accumulate in tissues, causing the development of diseases such as cardiovascular diseases, diabetes, obesity, aging and cancer, is this what most of all carries with them advanced glycation end products? these are smoked products, these are semi-finished meat products, let’s say, here we have cooking methods, well, here, in fact , you can see that if you eat beef, raw beef steak, then 100 g of products will contain only 800 units of final products are glycerin, but we don’t eat raw beef, yes, but we don’t eat raw beef, we somehow fry it, so it’s considered that the steak is ideal.

the reaction that leads to the formation of advanced glycation end products is called the mayer reaction, it is also called a tasty reaction, because well, it’s stupid to argue that a steak is tastier than a steamed cutlet, well, in fact, well, yes, of course, steak, yes, there is a difference. yes, because more receptors will be involved, the reaction will be stronger, and of course, the brain will remember that it tastes better, but this is more dangerous, let’s say, if you take a steamed cutlet, yes, and even with lemon juice, then there are simply pennies of these final products glucidation, if so many of them come in, then the body will not even notice the loss of a fighter, this is not the situation that will cause an olar, a logical question arises that all the largest numbers, the end product of glycation, are... the first ones, the first

column with numbers, arises when frying is in progress, frying with olive oil, when the numbers are small, we see the word, marinated, marinated with lemon juice. it turns out that lemon juice is the product that reduces the amount of end products, any marinade, any, but if you marinate in vinegar, then of course there will be fewer end products of glycation, but the load on the gastrointestinal tract will be greater, so not every marinade suits us, and it’s better not vinegar, any kind, wine or some kind of apple, lemon juice will be and... there are few advanced glycation end products and many benefits for the body, taking into account that lemon is also such an alkali inside, then we will achieve even greater things positive effects. here we present cooking methods, but we started to say that these scares about

oncology, red meat, they are associated not only with cooking methods, such as frying or grilling over an open fire, but there is also smoking, there is also... also the preparation of semi-finished products, sausages, sausages and so on, and we all know that the more added or in general, if you add nitrites or, which then turn into other derivatives, they increase the amount of advanced glycation end products, this is a program of deception of substances, we are talking about meat, my name is olesya nosova, with me is zukhra pavlova, if you remember what is absolutely...

this is also all that is very very loved by most people, these are spices, this is cloves, this myran, sage, tarragon, rosemary, this is all very tasty, and makes food tastier, but most importantly it also prevents the formation of these advanced glycation end products, this is

a double-edged sword: on the one hand, these products make food healthier, on the other sides they make it more tasty, and you want to eat more of this food, so... always stop yourself, every person knows approximately what a portion is that does not cause heaviness, you have eaten, you are full, you are full, but you don’t have this burden, you get up not only with a light there with the stomach, but with self-respect, well, here, in fact, zukhra, we get the answer to the question - is kebab harmful, and kebab actually turns out to be a perfectly balanced dish, in which the end products of glycation are found. compensated by the marinade, yes, if this marinade contains lemon, for example, or some of these good spices, if vinegar, that this charring is difficult, it’s better to clean off the charring, i agree, yes, it would be better without it, and of course, after all,

i always urge, and i’m talking about that you don’t need to become a biorot if you eat barbecue on some may holidays, yes, this is a tradition, this is unification, these are positive emotions and so on, but nothing. immediately join and will multiply on this nutrient medium, so that they do not multiply there and even if they appeared there, they die, these are added there nitrates, that is, these are preservatives, but these same preservatives contribute to this nutrient environment, including the environment, this is meat, this is protein,

this is where advanced glycation end products begin to form, which is why sausages and semi-finished meat products in general are dangerous for this reason, without nitrites they can kill... due to all sorts of infectious agents, with them we produce advanced glycation end products, so semi-finished meat products are not something that promotes health, but there are semi-finished products in... that are written without nitrites or nitrates, how is this correct, without nitrites, yes, this, this is such a big trick, yes, this is called organic sausage without nitrites, yeah, but they add bacteria that perfectly synthesize these nitrites, preventing various infections from multiplying, but the end products of glycation are produced in the same way, so unfortunately, no matter how convenient it is, to cut off the sausage for a quick snack... to have a snack, this is not about that, the movie formula of love immediately comes to mind, with a knife and fork we are digging our own

grave, no need by the way, there is a way to do this an excellent replacement for sausage, this is suvit, not in the sense that suvit is the same sausage, in the sense that you can cook a lot of it and use it as some kind of snack, what is suvit, it is meat that is cooked in a vacuum, that is, the meat is sealed.

the duration of cooking, it and and let’s say that this one helps to cope with the infection, because yes, in general, we don’t recommend that anyone eat raw meat, because after all, meat can contain parasites and pathogens illness and so on and so forth. of course, there are devices for cooking sous vide, they are quite so,

well, price sensitive, but i know many people do it in a saucepan, i even saw videos on the internet of how they do it in a dishwasher, that is, it’s funny, it’s something is sealed in a vacuum for a full cycle in the dishwasher, what is it for 2 hours, 2 hours 30 minutes at high temperature, it turns out a magnificent, magnificent suvit, but i think that this is still finite. for meat, for meat i would like more guaranteed result, so there are interesting maneuvers like this, i would really like to note this interesting story, in general regarding meat, it turns out that in our country over the last couple of years there has been just a chicken boom, people have begun to eat a lot of chicken, guess why, i say, they can afford it, they can afford it of course. domestic tourism, what people do when they come somewhere in nature and so

on, they start grilling shish kebab, the simplest, most affordable, delicious shish kebab is of course, from chicken, this is something pleasant that happens here, well, thank god, because after all, meat is associated with even greater cost, because yes, well, buckwheat and chicken or meat cost very significantly differently, therefore. when a person allows himself animal protein, meat, poultry, fish and so on, this is good, this is a better diet, a healthier body, where do you get protein from in order to maintain your muscles, be physically active and so on, this is, of course , meat in it not only b-12 iron, but all this the periodic table also contains very important amino acids, the same creatine, yes, which greatly helps us recover in terms of the volume of our muscle mass. and if we, and we are everywhere now, hear this good

propaganda of a healthy lifestyle, physical activity, but how to be physically active if you have weak muscle mass? in general, i heard such a maxim that red meat is the best remedy for treating the restoration of the human body, but if you are not feeling well, then perhaps you are a little undernourished on red meat, and maybe you are a lot undernourished, maybe a lot. again, returning to the statistics, i also learned with great pleasure that the amount of red meat consumption in our country is also slowly and is already growing.

we’re talking about giving up red meat; it’s not just the formation of b-12 or iron deficiency anemia. there are also medical statistics, where parallels are clearly drawn from research data, that people with iron deficiency or b-12 deficiency anemia more often develop such dangerous diseases such as heart failure, cardiovascular diseases, coronary heart disease, yes, all sorts of scary words. logical diseases, diseases of the endocrine system, including the thyroid gland, well, that is, these diseases create fertile ground for the development of even more dangerous conditions, so it’s somehow not very good to violate the principles of dietetics, now dietetics itself is developing on a very large scale , because a person

is flirting a little with this story, violating these principles are not only harmful. to their health, but also in our country very often the culture of nutrition is formed in general in the family, which means that several people eat incorrectly, so i would like people to understand more about the importance of these immutable laws of physiology and not violate them, here’s zukhra, you at the very beginning, she very correctly said the following story: a person who refuses meat, he wants to be ethically correct, he plans to replace meat.

potatoes, that is, everything that, in general, is not the same, in various carbohydrates, in fast food, fried which does not replace meat, but in fact greatly aggravates the condition of the person himself, so i know cases where people after such a diet, they begin to feel very bad, up to, you know, almost to paralysis, this is described in history in the literature , that the guy there for 25 years also wanted to live without. he began to eat meat, that’s how i told him, at some point he felt that in the morning, as if he had no arm, yeah, in general, it all went on and on, he thought that it was all lying down, that everything it will pass soon, but in general, it didn’t go away, i had to go to the doctors, and the first thing the doctors prescribed

after they studied, so to speak, the anamnesis, they prescribed him droppers with vitamin b, and that’s it... everything was restored, so our good intentions are one thing, but life in general can be completely different, very often they cite indians as an example, they say, well, indians can do it, i say, yes, you know, the body adapts, but it needs hundreds of years for this adaptation, hindus are just hundreds of years old and don't eat red meat, they have adaptation mechanisms formed, but it didn’t happen right away, i once had a patient at an appointment, a very... memorable case, the girl has such a very, very beautiful face, at first i was struck by such external beauty, and then she came in, we started talking, she says : let me show you right away, it will be this way... it’s easier to start undressing, she has a tattooed body from the neck and including the legs, only the feet and hands are free, i was so surprised, i think,

to go through so much pain, why so much, everything is there so beautiful, wings, angels and so on, she says, this is a necessary measure, when i went up and examined her skin, and the skin was all in micro-tears, such stretch marks in medicine there is such a thing, stretch marks, yes, thank you, you can say that, because everyone will understand, and so it turned out that the girl was born into a family of vegans, from even before birth she no longer received this animal protein in the womb, then she grew up only on vegetables and fruits, so her body could not adapt so quickly, and this could not have happened to the skin , on some, let's say such basic priority needs of this protein were enough, although muscle mass was poorly developed, for the skin - for skin protein ... for elastin there was not enough when she began to grow in adolescence, and the growth is also rapid, this skin is just all over in damage, sometimes it takes on such proportions, sometimes it can only

be understood by some complaints after seeing a person’s tests, but there is b-12 deficiency anemia, and iron deficiency anemia, it must be said here that when a person does not eat this very red for a very long time meat, then we have it in our stomach cells that produce a substance with... capable of converting b-12 from its previous form into an active one, but if all this does not enter the human body for a long time, then these functions can be lost forever, then, even if a person decides to eat this red meat, some enzymatic processes will not be restored in him, and he will always have to take active forms of b vitamins, there are b9, b12 including iron, which also may not... be absorbed, so if you have made such a decision, seek advice with a nutritionist, they will at least tell you how to avoid some consequences that are severe

for the body, irreversible, yes, but it’s one thing if this is what is called a person’s decision, so i won’t eat meat, and if a person cannot eat meat, after covid , stories began when people just can’t stand meat. again, there are a lot of all sorts of tricks that are such useful tricks, these are the same spices, marinade, yes, yes, again our favorite marinade, yes, lemon, these spices give so much of this delicious a smell that interrupts - a smell that irritates a person, i wouldn’t want people to add any sauces like mayonnaise or ketchup, but it’s very harmful, here are some. the bets are on health, they are able to overcome any smell, there is grain, rosemary, and anything, everything, everything smells delicious, it can help

a person overcome this barrier. well, but in the elderly, their ability to digest meat is impaired, for them it is difficult, but, unfortunately, nature cares not only that we come, but that we leave, so something is always taken away from us, wisdom, sad wisdom. they take away our teeth, and now dental practice is so successful that they can put teeth in, then they take away our enzymes, we cannot digest meat, very often older people say, meat feels so heavy, i don’t eat it anymore, it’s extremely difficult for me, this is also due to the fact that without consuming animal protein, a person cannot restore his muscle mass, and where there is no muscle mass, the bones are also weak, because the bones also have organic ointment... and a person becomes physically weaker, he can less support his skeleton, his body, when he falls, these bones break, because they become fragile,

and this is another way to remove us from the scene, so when a person’s digestive system is disrupted, it weakens, then for this there are wonderful gastroenterologists who, having understood what is happening, can help with appointment certain enzymes. help the digestive system work fully, well, let’s sum it up, but you need to eat meat, can you say that meat made a person a person, because in principle, when a person’s ancestor began to eat meat, his brain began to develop, and therefore refuse meat - this is simply unreasonable, i agree, the most important thing is to cook it correctly, and it can be boiled, stewed, steamed. and bake, but in a sleeve, in foil, or this most wonderful sous vide, which makes it delicious, and useful, and - a person will be much healthier if he eats in accordance with

the laws. nature, and not your own, there was a substance deception program with you. my name is olesya nosova, i am the editor-in-chief of the komsomolskaya pravda newspaper, and zukhra pavlova, a famous endocrinologist, was with me. hello, this is the einstein witness podcast. where we, film historians natalya ryabchikova and stanislav didinsky, talk about who and how created famous, little-known, cult, forgotten soviet films. today our program is dedicated to the film, which known under two names: zastava ilyacha and i am 20 years old. it was shot by marlen khutseev. why this film has two titles, how it happened that it was filmed for about 5 years, and there are two versions of this film, we

will talk today. so. what happened before the film zastava ilic? we need to start with this. who is marlen khutsiev? well, i would say that there were two authors who worked in tandem, these were marlen khutsiev and felix mironer, they had one coat between them, because poverty was such among the students that they, like their friends recalled, they took turns going to vgik to study, it was in the late forties, actually post-war moscow, here are two students who... live in the same room, in a dorm, have only one coat between them, so they go to lectures in shifts because of the cold weather, but it is precisely this friendship that begins in those years that becomes for them the basis of their working relationship, first they have a joint director’s proposal, a joint thesis work, then they have a joint work as urban planners, and finally their star hour - this is the film spring on zarechnaya street, well

, firstly, it is one of the most famous... thaw films, a symbol of thaw cinema, the thaw, and that era of the sixties is the time of summer rains, spring rains, this trend sets in many ways, of course, the film spring of nazarichnaya street, from which the well-known biography of khutsyev as a director begins, after which it is sprinkled with famous ones, then their paths diverge, but not quite, they are filming almost simultaneously in odessa, marlen martenovich khutsev is making the film two fyodors, where he... makes a star of the then still student of the directing department, a student of mikhaila romm, vasily shukshin, and on this set he becomes the mentor of another future famous director, andrei torkovsky, in general, their paths with mirooner seem to diverge on one side , they have their own projects, on the other hand, they want to work together , they submit a new application, which they call zastavoycha, and this happens somewhere in the very, very end of the fifties, already...

already gorky’s studio in moscow, which is in this application ? four friends, young muscovites, all workers, work at the same factory, one of them has just returned from the army, so he goes to the factory and joins back into this peaceful moscow life, his friends, one of them is a newlywed, the other is a bachelor, who is caring for a girl named zoya, she is a nurse at the same factory, another younger young man meets with the main character’s sister, they also have a certain mentor at this factory who works in their workshop, he has a fragment near his heart from the forty -third year, according to miranera khuttsyev’s idea, as they talk about it in the application, the ilcha outpost is like a patrol

that binds young people to itself... right before our eyes, but at the same time the film itself changes quite radically in its plot, because nironer leaves, he doesn’t ready to write this script, he doesn’t feel this story, he decides that it’s better for marlena khutsiev to write this script with someone else or on his own, then a young man appears who must contribute to this script...