look at the armchair, this is my home, this is my home, this is my home, sit down, little girl, what are you kids, tell me how you like this new place for games, come on, cool, i would like to, honestly speaking, mark the table, because as i understand it, and natalya was interested in what the gaming tables look like, because they are made to order, but this is absolutely so... cool, i, of course, most liked the deban, who directly invites: come on, come on, especially its floral theme, on the one hand it’s bright, but at the same time it’s not very pleasant, and this lighting too, you can customize it in every possible way, as you need, what ’s best for the game, so that it doesn’t illuminate the cards in the end, wedding rings, well , that’s for you, the closet of course . it’s just

epic, yes, here’s a closet, yes, huge, it’s just that everything, everything will fit in there, it seems to me that it would even be very difficult to fill it, the mirror is masterpiece, the mirror yes, just a masterpiece, it’s such a sunflower, i don’t know, the mirror is impressive, right here the natural wood fireplace is warm, and how the shelf is very beautiful, i just noticed from this angle what a wonderful poker we have, well, the fireplace,

there is no more kefir, but only its imitation because of the counterfeit they cannot punish 30-40% of what is called kefir is a counterfeit. what brands bake bread from cheap rancid flour whose loaves are toxic. acrylamide is a carcinogen that is formed during baking. the oviducts became poor, but it turns out they got rich. so why has the price of eggs really skyrocketed? birch buds are loaded with antioxidants and are a bestseller on marketplaces in the menu of fashionable restaurants. we’ll make a signature sauce on birch buds, supermarkets will be equipped with a revolutionary new product, a ripeness scanner, candle for melon, pomegranate, persian. the avocado device reads

the amount of sugar, starch, water and indicates whether the fruit is ripe or pressed. this is still true, only in europe, but in russia progressive technologies are also maturing. scientists report that they have invented a sausage tomograph. the stick is photographed many times from different angles. and the device produces a picture from which it is obvious whether there is contains particles of cartilage and... bones, well, here ’s a paradox, with all this progress there are no methods that expose the most primitive and rooted examples of grocery fraud, and therefore in squash cretomato paste or, for example, in children’s, maybe a lot of starch has been added, with impunity, but because there is a lot of starch in vegetables and fruits by nature, how can you distinguish it from something added or mixed in? riddle? for

example, oatmeal cookies are a symbol of healthy desserts; it turns out that they also contain there won’t be a single crumb of that same oatmeal, so what other best-selling food products are their composition a dark , dark, dark secret for controllers that can sometimes be exposed? but it’s still impossible to punish for it. a dairy worker's morning doesn't start with coffee. yulia checks whether it will rain, what about atmospheric pressure, temperature and magnetic storms? in general, he just doesn’t guess with cards, this deck was given as a joke to colleagues who know that relying on science alone: ​​sometimes it’s impossible to make kefir, kefir fungi are very...

it should have a nipping taste, a pungent taste, this is exactly the taste that will later be in our natural kefir, this is a spicy nipping taste - yes, this is what the consistency is very strange

, a little rubbery, these white lumps are the longest-lived ones plant, a family of fungi has been thriving here since ancient times... many have seen such an inscription on a pack of kefir, made on kefir grains, but in fact these are not mushrooms, but lumps that consist of dozens of bacteria of different types, firmly glued together special drain. it sounds unappetizing, so milkmen called the clots fungi, but actually, from a biological point of view, they are zooglea; inside the clots are lactic bacteria and acetic yeast that digest milk. at first. bacteria process milk sugar and lactose into glucose, which is eaten with appetite by yeast. after their hearty lunch , bubbles of alcohol-ethanol carbon dioxide form, and acetic bacteria happily gobble it up, converting alcohol into acid. as a result, the milk thickens, carbonates, and

a sour-terp taste appears. is it true, it is almost impossible to get the same kefir from two different batches, because the composition of bacteria in the gluing is constantly changing. for example, the more acetic bacilli, the more sour, and if, say, there is little yeast, the taste is more delicate, and preparing such natural kefir, dairymen admit, is even more fun, there are difficulties in producing natural kefir, it can happen with small flakes when - something more stratified, this will be a normal indicator that the product is natural, it is not surprising that such powders are gaining popularity starter cultures that guarantee 100% that kefir... will work out, you will always get a product with the same taste, because the set of strains of microorganisms will always be the same, and also the consumption of dried starter cultures is economical, there is so little of it, but milk seems so a lot, this number of strains is enough

to make 50 liters of kefir, and it’s easy to work with them, all you need to do is pour the powder into milk, forget to stir for 12 hours, well, it smells like... very delicate and soft taste, but this taste is more delicate, because there is a shame that there is little yeast in such a drink, and the acetic bacteria have not had time to get to work at all, which means there will be crumbs of vitamins, there will be fewer b vitamins than in natural kefir, so the law prohibits infusing such a drink as kefir . kefir should be prepared only with fungi. kefir is a fermented milk product produced using a starter culture of kefir grains, without the addition of pure cultures and yeast. everything that is used with dry leaven, some combinations, other microbiological ones, is already a kefir

product. but the schemers won’t be frank they are in a hurry, but because they know that the substitution of the starter will not be noticed by any analysis. enzymes that are added. even though they may be synthetic or natural, we cannot understand, that is, the enzyme will act according to the same principle, but how it was obtained is another story. experts are still working on the method of exposing them, and according to their estimates, the useless kefir clone is in every third package on store shelves; they only have a longer shelf life, but natural kefir cannot can be stored for 20 days and the contents of different packs have absolutely identical taste, this is most likely not a sign of high quality... on the contrary. 30-40%, what is called kefir, is really counterfeit in our country. it’s just as impossible to catch the bakers making supposed oatmeal cookies by the hand. by law, this word, oatmeal, can only be printed on packages

of cookies that contain at least 10% oatmeal, flour or cereal. the norm seems to be softer than ever, but the squeegee cheaters don’t want to enter it. even into it, because how delicious it is to replace oat flour for wheat flour, this, firstly, reduces costs, and secondly, such cookies are stored. it takes longer to crumble less; oatmeal is the most capricious of all flours. oatmeal goes rancid very quickly, it is rich in protein, it has a high fat content, and this fat is very prone to rancidity. at the same time, experts of not a single, even the most equipped laboratory can calculate exactly how much baking wheat flour, and how much oatmeal, and both vegetable proteins, a gasted method for determining the amount of presence. generally oatmeal in biscuits don’t exist, they cut off the bones and they

are butchers, and all over the world the german sausage maker klaus is lamenting, fuel, animal feed, vaccine packaging are becoming more expensive, in general, complete ahtung, of course, prices are rising, this same piece of pork would cost me 10 percent cheaper last year, did the pig know that? that she was not running in vain, that she would turn into not just any sausage, but a vienna sausage, well , no matter how tempting it may be for the wallet to replace the meat in the sausages, the inspectors will immediately find ground up horns, hooves, skins, so just like soybeans, it’s easier for russian sausage makers. cheat with a less noticeable ingredient with milk for hit milk sausages,

after all, it has risen in price by as much as 13% over the year. what's next? don’t change the channel further so as not to miss the most important thing, milk sausages are prepared without milk at all, and this is legal, but what kind of food gives the milky taste? we buy slow poison with our own money, we replace cod liver with milk, and what about it? boldly open it, relying on the support of experts, strive further to get

more, we have something to offer them. bcs - the world of investments. real mozzarella on pizza, in advertising, so it’s delicious, try it. you are fearless, you are a risk taker, you are a very brave person. this is just terrible, in a situation where summer is coming, in a situation i don’t want

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we got them quickly, we’re at sofcombank, loans that everyone knows, and for breakfast in the old courtyard there are sochenki, oh my favorites, and you know why they are so juicy, we take a juicy okoro, a grain of aromatic spices, simmer the juices in the oven, let me show you how i prepare them, boil them, cut them, start in the summer and you’re done, misha, you came up with a great idea, these are all our inventions, an old farm , truly delicious, how to find your calling, where to get the necessary skills, how to earn more? find answers by learning a profession at skillbox, like 20 thousand graduates who found a new job after training. the legend returns, the same one that was brewed from 100% malt, the same taste, which the whole country loved. baltika 3 is non-alcoholic, try the revived taste.

our life is a series of meetings. over a cup of aromatic coffee, everyone is a monarch. it can be special to give wings. monarch coffee, aroma happens. one of my friends spends endless time on social networks. because the megaphone gives everyone unlimited access to social networks, and to regular subscribers, unlimited access to video. connect megapower and there will be a jaga. only in a megaphone. then do i have allergies to... animals, do children have feather dust, or is there an allergy to pollen? at our fingertips there is always citrine. citrine is quickly absorbed and protects against allergens with just one tablet per day. citrine: there is no reason to tolerate allergies. it's time to be zen and keep abreast of the latest trends.

keep up to date with what's trending in the fashion world every day. zen every day. and stay on top of the latest sports events, be zen every day and discover the world in a new way on the main page, where all the content is collected for you, be in the know, be zen, these are the hands of masha petrova, they think that next spring they will introduce a new culture in a large agricultural complex and they think correctly, because masha is a professional graduate, we will teach... to be with our own hands. leading employers are waiting for our graduates who know how to think and do. professionalism. you're in good company. russian sausage makers sometimes forget about milk when preparing milk sausages. after all, it has risen in price by as much as 13% in a year. the reason is the same: feed, vaccines, diesel,

that’s all. and also cows on dairy farms - correspondent katya found out. all foreigners, everyone boasts that we have jersey breed, why is everyone bragging about this breed so much, the jersey breed gives the fattest milk, this is very important for us for cheese makers, but this is the yaroslavl breed, it would seem that yaroslavl has some kind of unremarkable name, yeah, well, they are rare now in russia it’s not much anymore, plus the equipment in the barns is imported, but you can’t get much done with your hands, so it’s not milked like this. oh, and you let go of it splashing, but i just didn’t, just like that, oh, right here, yes, uh-huh, oh, some kind of lukewarm went, i’ve been doing this for so long, i’m now i understand why they came up with automatic machines for this task, how they did it so quickly, listen, let me stop torturing the cow, what’s her

name, thank you, cow, for not laying me down, although i deserved it, honestly. but sausage makers naturally found something to replace the price of boiling milk. a number of developers of flavoring complexes met producers of meat products halfway, isolated key substances characteristic of normal ripened baked, stewed, fat milk, and applied them to some kind of flavoring base, thereby allowing us to restore the classic gost taste, without adding the required amount. simply put, the food industry has come to the rescue and invented improvers that give milk sausages their signature delicate milky hue, but are such substitutes safe? they put penny milk in jars of cod liver, and not even cod milk, i’ll tell you in the second part of the investigation, don’t miss it,

you can check the composition, quality and safety of shawarma, what the experts made of... they were horrified again. shocking details in the summary the most important consumer news. the most popular fast food in russia is also the most dangerous. last year , about a thousand russians were poisoned by shawarma, several people died. therefore, experts looked for dangerous bacteria in snacks from russian stores, tents, cafes, and found them in 27 rolls out of 29. in showurm , e. coli feasted on fifteen brands. staphylococcus aureus was found in ashen's snack; a resident of the kursk region was fatally poisoned with shawarma infected with this very dangerous microbe last year, a nightmare! not skip our consumer supervision, soon i will tell you in detail about where and who exactly prepares the deadly shawarma, although this dish is dangerous only if it is made from rotten meat,

and to be honest, shawarma is a balanced snack, in which there is a lot of meat and vegetables , including tomatoes, when they are not pressed by the price, last year tomatoes became the most expensive vegetable in russia. and now there are all the prerequisites for further growth, they are actively fighting this. every second tomato on the counter in russia in spring is foreign, coming from turkey, azerbaijan, uzbekistan, imports, of course, cannot be cheap, including because the price includes a duty, which for foreign tomatoes is 10% of the cost of the fruit, but recently the tax was abolished so that tomatoes that per month they add 5% to the price; they already cost an average of 300 rubles per kilo, they did not increase in price, but at least fell a little in price. eggs have also fallen in price compared to the winter peak, but only

slightly; prices are still depressing. the cost is higher than in april last year, by as much as 60%. therefore retailers checked by the antimonopoly service. she was very interested in financial reporting. factories whose managers, apparently, got rich last year. coincidence? at the end of last year, eggs became an absolute price record holder. price tags have increased by almost 60%. the owners of poultry factories complained about the rising prices of feed, vitamins, and vaccines, and swore that their markups were meager and the profits weren’t worth a damn. however , the other day it became clear that, of course, no one was going to trade at a loss. the profit of the largest egg producers increased by 2 s half times. if in 2022 the nine largest egg producers

earned a total of more than 6 billion rubles in net profit, then in 2023 this figure increased to more than 15 billion rubles. and the largest profits were earned by poultry farms belonging to the tavros group, totaling 3 billion rubles. although it was a year earlier. only 326 million rubles. profits increased the most at the holding's poultry farms ; positive growth (impulse) growth 13 times from 95 million to 1-24 billion rubles. vladimir putin has already apologized for the fact that the price of eggs became gold, and the dark-field service has already investigated cartel conspiracy of oviducts, now here are trading networks on suspicion, everything is like in the well-known fairy tale of yellow-mouthed age: the grandfather beat, but did not break, the grandmother beat, beat, did not break,

only the mouse is not yet visible on the horizon, but easter is already close, every year it’s fashionable to decorate eggs in a new way, sometimes with mother-of-pearl, sometimes in lavender, sometimes marbled, this year the choice is obvious, gold, for those who are talking about forbes. and wrote: there is no shame in using onion peels. and now about the quality of bread, which you will agree can be very different: there is modest budget bricks, loaves, which are sold at so-called social prices, and often, in order not to get a scolding from officials, bakers use worse flour, with accelerators, save on sourdoughs, but there are also more expensive baked goods, here they are... as they promise on the packages, kneaded from the so-called strong, that is, the highest quality flour, then baked using traditional, high-quality

technologies, but is there really any reason to overpay for such bread? we examined all such loaves of flatbread, loaves from crust to crusts, there they are! gorodishchinsky white, mountain ash, city loaf, kazan bakery number three, seven ovens, sochi bakery, they made nadolsky bread, which were actually baked from cheap flour, so they are not fluffy at all, but sticky inside, the benefits of them... well, not crumbs. agronomists and bakers divide wheat into three types. weak, outside of protein 11, 13%. valuable protein 13-14%. the strongest, richest

wheat in protein, it contains at least 15% of it. flour made from such wheat is called standard, because it is the protein that builds the framework of baked goods, making the dough elastic, elastic, porous, which means the loaf comes out fluffier and healthier, such flour also contains heaps of iodine, iron, vitamin b1 , obviously, it is from this very best flour that expensive breads are baked, which bakers call fashionable. craft, but flour is the most expensive ingredient in bread, therefore, if you mix in cheaper flour, but compensate for this with chemical improvers, then the visual result will be indistinguishable, but the cost, benefit and taste will be lower, of course, but what was this actually kneaded from? baking, yes, absolutely all these breads are made from low quality flour, protein and nutrients

are low. and the farmer's rowan brick and seven oven bread are similar, not only were they made from cheap, but also expired flour, the crumbs are unpleasantly sour. increased acidity indirectly indicates that not fresh, rancid flour was used, or that the production technology was violated. stale flour is disgusting, although thank goodness it is not dangerous, at least it is much worse if there is acrylamide in baked goods.

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the boy's word, blood on the asphalt, the most anticipated premiere of the year. tomorrow at 23:00. our homeland is a country of great victories and achievements. from early childhood, each of us knows that we live in a country of heroes and champions. today, despite all the difficulties and restrictions, russian athletes continue to train to the limit of their capabilities to lead our country to new victories. in support of russian athletes, the imperial mint issued a commemorative medal. the medal is plated with 999 pure silver. the obverse depicts mishka, the main mascot of the first olympic games held in our country. a commemorative medal for absolutely every russian. free, you only pay the delivery cost - 349 rubles. call to order a commemorative medal toll- free number 8800 600 68805 or at medalmishka website. russian federation, let's support ours.

hot spot, new season, from tuesday at 20:00 on ntv. they are sharpening their teeth on us. bread from brands of mountain ash and seven ovens was made from stale flour, it’s disgusting, but at least not dangerous, unlike the carcinogen acrylamide, it was found in city loaf baked goods. experts warn that you should not buy this loaf regularly. the rest of the bread is safe, but it is important to understand that these baked goods are no healthier than ordinary loaves and budget loaves from supermarkets. you can simply buy such loaves if you have a taste

i like it and are happy with the price, realizing that there is no super benefit from them. and the best part is that our consumer supervision is not only important up-to-date information that helps save the family budget and make choices. friends, wait, my name is oleg, last name is solntsev, ntv channel, our consumer supervision program, we are filming a section here in which we offer those who here... shopped, return all the money for the purchase, oh, this is great, you need to answer just five questions about products to take money, let's play, yes, the rules of the game are, you bet

any product is final, and we multiply its cost in the first round by five, if you lose, then you lose this product, i started talking, get sour cream, sour cream costs about 100 rubles, ketch. too, yes, well, give sour cream, yes, come on, and you are looking for how much it costs, 124 rubles, 99 kopecks. let's multiply its cost by five, what is a bottom, a box intended for pouring grain or storing flour, this is the first option, and a box intended for storing bread, the first, of course. first yes, how to cut from a hammer, first option, first option for storage flour for everything else and grain, that's right, the sour cream is yours, congratulations, the money is yours, super,

next bet, let's go for the meat, a kilo of meat, a kilo of meat, a kilo, which is the meat for the draw especially, yes, yes, we knew what it was such, pork, and shish kebab made from ham, right? 392 rubles, 392 rubles we multiply by 10, 3900, oh, that’s it, the word bread comes from the greek word: klebanos, which means the name of the clay pot in which bread was baked or the name of the stew, since the first bread was mushy, then what was he prepared in? or what of it, as it was, well, what was it called, like a crumb, and you’ve already gathered for the barbecue, they’re very jealous of you, i ’m not yet, now if they answer the question incorrectly, then i’ll immediately go to

the barbecue , for some reason it seems to me that initially there seemed to be a second, second option, initially there were thoughts and as a result of communication, somehow it immediately seemed to you that this is the name of the stew, holotis, and this is wrong, and i ’ll fry kebabs, question number three, choose , product chicken yes for chicken no chicken can't chicken friends i already have meat true ah there is no chicken and there is no chicken yes come on let's chicken we play big 418 rubles 418 rubles we multiply by 15 six pieces the most popular bread. this is pizza, and what do they call the one who

prepares the most popular bread in the world, pizzario, this person is called his profession, or pizzaiolo, the second, you know, for sure, because how do you know, my friend works for me, she cooks pizza, yes , how unlucky we are, that's right, right? you have a good friend, here you go, choose your bet, let's drink whatever we have there, non-alcoholic, come on non-alcoholic, okay, and this is from another, from another check, so how much does it cost, 130, 130 rubles, multiply this cost by 20, 2,600, what are the large pores in the crumb of alviol bread called? or a grotto? well, purely by logic, the grotto

is purely by logic a grotto - this is the cavity in this, but it seems to me that the first option is like an alveolus, i’ll go straight to the grotto, but last time i also said that 100%, wait, come on , we take turns, let’s discuss the fifth question, now we’ll rely on logic, or rather on intuition, said the grotto, i’m for you, grotto, but you can’t imagine alviola.

what kind of bread is called hearth bread, the one that is baked in molds or that is baked without a mold on hot stones. you know what hearth bread looks like, give me the second one, without a shape, on stones, which is without shape, yes, give me the one on the stones, and you ate that one, no, hearth, yes, a strange word, yes, yes, very, let it be so, yes, shapeless bread, yes, so i congratulate you, this is right, here you go, thank you, please, when

i come across it, i look constantly, i just want to preserve my youth as long as possible and giving health to a baby, what a savagery, you might say, yes, but i just decided to remind you that , in fact, not only humans, but modern food does not come from the warm world at all. and from the wild thickets, i’m not only talking about bananas or mangoes and pineapples, but even about cucumber, which alexander tried in india. macedonian or about the zucchini that columbus took from south america, or about the strawberries that the french brought from chile to europe, and at first they shunned many of these plants, well, in extreme cases, they grew them to admire the flowers, but not

the time for such discoveries in forests and meadows has ended, biologists assure us, there is still plenty of everything... so useful that is still free, for example, birch buds, it seems that this is some kind of wilderness and hillbilly, but this is not the opinion of the chefs of elite restaurants, who include these buds in the menu, on marketplaces they are sold for several hundred, a small handful, for what diseases, for what symptoms do european doctors prescribe them, how... we are still passing by their other riches, and professionals from cooking and medicine they appreciate it rightly, right now, with

the arrival of spring, anna hurries to the birch grove for the harvest, which they say everyone should collect if they don’t want to see this... in order to collect such a number of birch buds, you need to take a full walk through the forest, that is, it is somewhere from two to 4 hours. these buds, anna assures, were saved from covid 2 years ago, and now they are always at home, just in case, and to keep them longer, she dries part of the harvest, and immediately brews the other while it’s fresh. most a simple way to use them, here we have them fresh, not dried, so i started. no more than a small teaspoon, then we pour it like this, cover the dish and leave it until it cools down, so

the chef of one of the most expensive moscow restaurants prepares haute cuisine dishes from birch buds, we will cook the meat in... we will make a signature birch bud sauce, which will add herbaceousness, freshness and piquancy to our dish. in concentrated form with the addition of thyme and garlic, but at the same time beef broth, add kidneys, butter, kvass wort, evaporate, pour the prepared sauce over the meat, garnish with herbs. even the correspondent was impressed by this discovery. yes, looking for buds is not an easy task, before going into the forest, you need to clearly understand which ones you need for what purpose, if you want to immediately make a decoction, then these half-bloomed green ones will do, and if you need something for long-term storage ,

then you need to look for such gray-brown ones. you can simply buy such already dried ones, although the prices for birch trees are high for 100 g - 586 rubles. prices are so inflated because online this product is endowed with almost miraculous properties. a very powerful remedy that even treats tuberculosis of the lungs, but copes well with a common lingering cold. and these are not just stories, doctors assure. the fact that birch buds contain corrective substances.

times more than in birch leaves. it turns out that there are already victims in anna’s circle; her friend was planning to blossom, but ended up in the hospital. she started taking a lot of this decoction in the spring, birch buds, she. it constantly instead of tea, as a result i ended up in the hospital with beam failure, but if you just diversify the usual menu, it will be healthy, tasty and safe, and in european countries culinary... the habits of the inhabitants of which have become the basis of the menu of most russians, wild flowers and weeds , i was convinced of this myself, quite an ordinary dinner. ella has been living in italy

for several years and her indigenous neighbors taught her to add, for example, chicory leaves to pasta, but only after a special processing. since wild chicory is a very bitter herb, we can add a pinch of soda before placing the chicory itself in boiling water. she now makes cream soup from nettles; for dessert in the central regions of italy they serve deep-fried acacia and elderberry flowers, accompanied by honey or powdered sugar. as a child, we ate acacia flowers, but my mother did not prepare them for me; in an italian garden there is much less inedible food than in yours. such floral delicacies are popular in japan, where, for example, prickly burdock has been prepared for many centuries, even special nurseries are sowed with it.

just look at these roots, they are gigantic, no less than a meter. and even though in the harumitso aman plantation they look like abandoned russian wastelands, these roots are served in the best japanese restaurants, and scientists are finding more and more evidence that lapukh is the one who is not a burdock. it turns out to be rich in vitamin c, like beets and potatoes, the roots are full of a special polysaccharide and nulin, which normalizes blood sugar levels, plus an abundance of fiber protein, and no less burdock varieties, than cucumbers. in japan we call this large variety of burdock gobo, there are others, but this is the most popular, it is fibrous and cleanses the stomach, and it grows much larger than yours in russia, up to one and a half me.

this is the last very necessary pause, because at the end the most important, unexpected thing, in order to assimilate this, you need a break, to warm up, to think about it, that’s what i’ll tell you after the commercial. tree resin has been proven to delay old age, how to collect it, where to add it, it really helps people, milk sausages are prepared without milk at all, and this is legal, but what kind of food is added to the milk then?

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00 on ntv, the famous herbal hit in asia, the resin of the peach tree, it is called the chinese remedy for youthful beauty, known for 1500 years, why do we eat it? because this resin is very rich in collagen. in china, peach resin is added to soups, desserts, drinks and face creams; research confirms that it slows down aging. especially. protects well from ultraviolet radiation, prevents photoaging of the skin caused by ultraviolet radiation, the russian analogue is siberian oleoresin, here it is in the composition of face cream, on the packaging of the dietary supplement alexander makes these himself for sale, he extracts oleoresin in the forest, you only need an ax and a metal mug, well, literally what

we... managed to collect in 15 minutes, resin is the resin of coniferous trees, as soon as the bark and trunk are damaged, the resin is like a plaster that seals the wounds, preventing pest beetles from getting inside, nor bacteria, because the resin has antiseptic, bactericidal and healing properties, it contains more than fifty active... substances, it really helps people, one family drank the entire course, a month, and also wrote a review such that they were not sick at all for a year. yes, the antibacterial properties of oleoresin have been scientifically proven, salmanla streptococus escherichia coli and even bacteria that cause pneumonia recede. biologically active substance based on pine resin, has a pronounced antibacterial

action in fifty percent concentration in relation to. tested microorganisms, but in order to obtain such an effect, the resin must be concentrated, and not diluted with water and oils, and this is not suitable for food. return to the topic of products, the cost of which is reduced in price, taking advantage of gaps in the laws and sometimes the helplessness of supervisory authorities. we have already found out that making kefir using classical technology using the right special

fungi is difficult and time-consuming. and it seems that this kefir has a serpentine path, well, one road to the shelf store but it’s not ready yet, it still needs to ripen on the refrigerator shelf for at least 12 hours. yeah, they packed it up a little early. even. the date has been set, tomorrow, so some dairymen are replacing kefir grains with powdered ones, starters, by law you can’t do this, it’s no longer kefir, but it’s impossible to cure fraud yet, there are no such methods at the moment, you should expect a catch from the producers of the hit sausage meat department actress maria kozhevnikova is annoyed, although she herself loves these... semi-finished products, cold sausages, when you really want to eat, it was just a favorite food, but they buy them very rarely, and before that they study the composition, there are a huge number of foods that

actually have a very strong effect on our body, that is, we buy slow ones with our own money a poison that destroys us, and even more so destroys our children, well , the technologists tell us about the most important thing, they won’t tell you the composition, because according to the law, an ingredient that is less than 2% of the weight on the label does not need to be indicated, and this, for example, is dairy flavorings, lactones, per ton of minced meat put in a tablespoon, and no, these additives are not at all dangerous, these are substances that are found in large quantities in plants, for example, in coconut, strawberries, bananas, peaches, but they are mixed in to save on valuable milk, and it is impossible to find out what exactly was mixed into the minced meat, penny lactones or expensive natural milk, because these same lactones are also found in milk, the same lactones are also formed in our fat milk, even more cynical forgeries, it turns out, are practiced in some fish factories, liver, cod is replaced with cheap offal. milk

replaces cod liver, thus reducing the cost of production. and yes, these testes of male cod are also useful. milk is a protein product in which the main component... is a complex of all essential amino acids, as well as zinc ions, luteal grains and b vitamins of the entire complex. but there is almost no vitamin d, for which the treble liver is valued, in the milk, and the taste is different, so at this fish factory in mormonsk the milk is thrown away, they say, if you don’t secretly mix it in, then it won’t be allowed anywhere else, that’s why we don’t take milk. that the cost is very low, the product is of very low quality, some competitors take these testes, fill them with the cheapest sunflower oil, flavor them with spices and pass them off as cod liver, they know that neither the buyer nor

the laboratory experts will reveal that it is a fake, to say, falsification here we cannot, it would seem, well, how can we not distinguish the liver from the milk, anyone who has cut up fish at least once knows that these organs are completely different, if you look at the liver of a cod, you will always you will see that it is a nice pink, delicate beige color, milk - it will be gray, thin pieces, and there will definitely be a film on them, because without a film the milk disintegrates, well, into a consistency like porridge. only the only analysis that is used in laboratories when trying to distinguish a fake is a dna test, with its help you can distinguish cod liver from, say, chicken liver, but there were no such fakes. it happens that the liver, cod and cod milk contain the same dna. there is also an analysis of the type of fibers that pate-like milk and liver still have different. however, such a technique has only just

begun to be developed. but the process is still going on, and this is helped by the investigations of journalists and the indignation of viewers. the hype, in short, it helped put things in order on the shelf with cognacs, for example, which contain expensive cognac, grape, alcohol. replaced with wheat, essentially vodka, almost stopped fraud from the composition of pasta, when on the packaging they wrote grade a, small from durum flour, valuable wheat, in fact everything was molded... penny soft, so the team, our consumer supervision is not only reporters and producers, editors and directors, everyone who cares about quality, and on weekdays, from monday to friday, watch the most important, bright and useful investigations , our consumer supervision on the air of the morning program, the best, don’t miss it. and even stump on

an april day also dreams of becoming a birch tree. every story in the life of every living thing begins with the word “one day.” one day, a perm man without an acting education became the favorite artist of the soviet union. well, i have a talent for this. georgy burkov would have turned 90 years old. let's remember. once upon a time, the hungarian mathematician erne rubik gave the world. timofey, the main contender for the title of world champion, one day she returned to the stage not to plow, but to rejoice, irina ponorovskaya, and her message to the universe will be massive, it will be worth its weight in gold, one day, one day, one day.

georgy ivanovich, the story of alexey kozulin and mikhail lomov. if you walk along potverskaya emskaya, you can pass by the stanislavsky electrotheater. the small capital's theater looks inconspicuous, but it has a great history. mikhail yanshin and evgeniy worked here urbansky, elizaveta nikishchikhina. vladimir minutes before the start of the performance 4:48 psychosis. korenev, sergey shakurov and georgy burkov. 30 modern history is one of the few productions in the repertoire of the honored artist of russia, tatyana ukharova, the widow of georgy ivanovich. formerly the stanislavsky electrotheatre.