[000:00:00;00] with such a preliminary calculation, a little more than 5,000 years ago, when the chinese first discovered that salt is an excellent preservative , we understand that before there were no refrigerators, it was impossible to preserve food in any other way, here is food that was salted, added salt, sometimes re-salted, it was preserved, and this was the most important point, because the risk of dying from hunger was, well, so dominant, probably, after an infection or some other dangerous things for humans, so when we over-salt, we... we retain sodium, sodium retains water, here you have, in fact, an increase in the risk of arterial hypertension, and then there are such terrible things as, yes, everything has gone, but then it’s probably also important to say that it’s not that a person sits down and eats this teaspoon or there two tablespoons a day, this is hidden salt, this is what we don’t know , what we don’t notice, for example, if we buy bread, there is salt in the bread, by the way, that

’s interesting, but in general people. salt maybe, but if it’s just a person there will be nothing salt, well, since we still eat ready-made food, and in many ways, and we cannot completely prepare everything at home, then it is not left without salt, this is absolutely true, and if you do not add more salt, then a disaster will not happen, but here if you try to completely eliminate salt from your diet, then this is also not entirely correct, because salt plays an important role in our body, well, banal things, so that digestive functions are developed... depending on what kind of salt, for example sea salt, yes, if this salt is not refined, then there will be more than eighty other different microelements, they are all very important, but there is not such a large number of them to get an excess, but it is also important to note that when people give preference to some other salt, and not, say, not this

purified , then along with the useful ones we also receive very harmful substances, salts of heavy metals, cadmium, mercury, mice, what kind of salt are we talking about, what does unrefined mean, for example, there are many lovers of himalayan salt, for example, this is all exotic expensive salt, yes exotic dear salt, the fact is that this unrefined salt will also bring in heavy metal salts, and this is very harmful to the body, so i would not support this story, and it is better to use purified salt. preferably then we get what we understand, what we need, and do not get these heavy metal salts. by the way, regarding himalayan or pink salt, they often say that there is a lot of iron there, pink with this pink tint is precisely due to iron, nothing like that, of course there is iron there, but it’s so tiny there

quantities, so don’t be deceived, don’t overpay, it’s much more expensive than normal purified salt, that’s it... by the way, gifted salt, yes, they often say that gifted salt is more expensive, well, in my opinion, it’s not like that, it’s not such a serious prepayment , in total, in my opinion, there is an overpayment of 1 ruble per year according to calculations, but the benefits are significantly greater, because our entire country is practically in the zone of iodine deficiency, and if we do not use iodized salt, then the risk of iodine deficiency in our diet is high, with it has a large number of all sorts of consequences. not only for pregnant women and for children, but also for adults , well, well, it’s clear, that is, the most important thing, as we understand, is to use normal salt, do not add salt during the cooking process, but add salt only during consumption, then you are guaranteed to eat less salt , okay, but what to do with pickles, pickles and so on, red caviar, by the way, here is red caviar, thank you for remembering this

wonderful product, there are 6 g of salt per 100 g. if you do not eat these foods in excess, and always taking into account existing diseases, then of course, in small quantities , these are quite healthy products, especially if we are talking about such a product as sauerkraut, because sauerkraut, in my opinion, is generally an elixir, well, practically, what are these products good for? if they are not pickled, they are salted first about the benefits, these are fermented products , fermented products for our body, these are products that contribute to the production of substances, for example, short-chain fatty acids, so as not to overload anyone with biochemistry, so these are substances are practically a medicine for our intestines, and the large intestine is 80% lymphoid tissue, that is, immune tissue

, and this means that we immediately mean that we have a system, which means we suffer less from all sorts of viral, bacterial, infectious diseases , and much more, including the prevention of cancer, because if we... the intestinal wall is not very healthy, then hormonal substances can penetrate through these, say, damaged areas, which had to be excreted and in no case should have ended up in the blood, so in terms of oncology, this is the mechanism here, so fermented foods are useful, including sauerkraut, well , not only cabbage is fermented, they also ferment other, other products, and zucchini, cucumbers, and many others , there is another very important point that often... there is such an important important aspect - seasonality, yes, we cannot eat good ground tomatoes or cucumbers in december , they simply shouldn't exist, they can be grown in greenhouses, but this is not at all what grows naturally

in the summer, so fermentation in this regard completely replaces these seasonal products and our immune system feels very good in this regard when we are not... we eat strawberries in december, we give the opportunity to cleanse ourselves of various biological substances in the body for the arrival of certain products, so pickled fermented products are our everything, but don’t forget that there is salt, yes, because salt is always added to such products, so what should i do? should i somehow rinse the sauerkraut from excess salt or something? well, it’s advisable not to overeat, so add vegetable oil to the same fermented mixture. this is exactly the factor that improves the taste, reducing this saltiness, and on the tongue, but it’s better not to deceive yourself with vegetable oil in this regard, and not to get extra calories, but simply not to over-salt these products, well,

it is advisable not to add sugar to them initially, yes, with sugar - this is such a setup, to put it mildly, because it seems that cabbage is cabbage, you start to sort it into parts, you understand that something... they added sugar, there is another trick, five-minute cabbage, this is when it seems as if sauerkraut, actually prepared very quickly with the help of vinegar and so on and so forth, is not at all this magical product that can be recommended to everyone, but indeed it is not so healthy, including for people with pathology of the gastrointestinal tract, with diseases of some kind, but there are pancreatitis, colitis, here it’s not good at all, again ... fermented foods, if a person has hypertension, yes, high cardiovascular risks, then here really, the less salt, the less it has consequences

, increased pressure, edema, and so on, so you need to take into account the initial data - the person, in addition, another very important aspect, because with us, we never, when we studied at the medical institute, otherwise at first the question arose, why do we need physics , yes, why do we need mathematics, we are doctors, the salt that enters our body retains liquid in the vessels along with proteins, otherwise we would simply lose all of it from the vessels and everything would flow out of the cells, so salt is also necessary, it retains this asmotic component and retains the liquid there where it should be, that is, salt allows... us to keep in shape, yes, you can say so , briefly, and to produce digestive enzymes, and, in fact, to live, you can watch all episodes of the podcast deception of substances on the website of the first channel 1tv .ru,

premiere, i love my country, on saturday, on the first, cnop gin, a product of the stellar group. the deception of substances podcast is with you again, this is zuhra pavlova and olesya nosova, since we discussed salt, discussed fermentation, we should probably talk about sugar, sugar is the main, main cause of obesity, unfortunately, there is a lot of sugar everywhere, even in borscht, scary to say, there is often sugar, here again there are figures that the norm is 25 g of sugar per day, well , that’s... decent, that’s about five five teaspoons, yes, probably about five teaspoons, but here it is important to emphasize, olesya, that this is exactly sugar, not just carbohydrates, exactly sugar, yes, yes, but, but at the same time, the average inhabitant of the earth

consumes 59 g, this is hidden sugar, the most terrible one is like hidden salt, in all sauces, in all, it would seem yes , i remember how i once caused great surprise in a person to whom i told that soy sauce contains sugar. it’s salty , this man told me, yes, but sugar , like salt, is used as a preservative, that is, it’s such a retaining agent, let’s say state, but substance. and yes, indeed, we overeat sugar, and there was a study that showed how sugar consumption increased over time and at the same time weight increased in people, well , all over the world, such a wonderful parallel picture, and yes, indeed, very often i hear speeches where they ridicule the fact that diabetes can be filled with sugar, well, that is, of course, this is not a direct connection, you eat sugar and you get diabetes, no, not like that. diabetes is

more than 80% of cases based on obesity, here to make yourself obese, you need to consume more calories and spend less of them, the easiest way to do this is with carbohydrate foods, because they are tasty, we are drawn to them, they improve our mood, produce serotonin and so on, so we all consume large amounts of carbohydrates , hidden, open, we hide chocolates in table drawers , someone always has it in their bag, and so on and so forth, this sugar, both hidden and obvious, is the simplest direct road to big trouble. a lot of research which showed how the consumption of these simple carbonated sweet drinks, non-alcoholic, has increased fivefold from the seventies to the present day, that is, they began to be drunk instead of water. a lot of juices, and juices contain added sugar, both as a preservative and as a substance that, well, makes you want it. once again, because it’s delicious and so on, not only that, let’s say, these

drinks, very, very rich in sugar, yes , which young people love, they add a substance that blocks our vomiting center, preventing this negative feeling of excess sugar, that is, we drink these drinks, but if we remove this orthophosphoric acid , which makes our brain blind like that, then a person would not be able to drink it, it would be... very cloying, therefore, sugar really is such, well, in my opinion, a great evil that people need to focus their attention on so that they understand what it threatens, but sugar can be replaced, in fact, you can add sugar wherever your hand reaches, everywhere you can add a sweetener, but this is absolutely unusual and seems almost, almost blasphemous, and this is chemistry, well, yes, sugar is real, and they also very often say, but yes... i prepared it taking into account that there may be people

with diabetes, so i only added it honey, just honey, and you understand how the person cared, how he thought, but honey is actually a fruit, in general, what is sugar, let’s say briefly, these are two simple carbohydrates, the so-called manomeric ones, this is glucose and this is fructose, now, if everyone has heard about glucose, glucose in the blood, diabetes, something like that there are associations, then about fructose, most people have a feeling. that this is such a worthy and safe replacement for sugar, and glucose, but in fact fructose in small quantities is a good component, but unfortunately there is even more of it than glucose, because you saw a coffee shop, but they will give you coffee for money, syrup you you can add as much as you want, this is absolute fructose, these syrups, they are made with fructose, yes, fructose is cheap, cheap, when you learned how to make it very cheaply, mainly... corn, it costs

much cheaper than sugar in general or whatever glucose was in production, and for some time everyone was sure that it was safe, and products for diabetics were prepared with fructose, but a little later it turned out that fructose has more opportunities to be stored in fat than the same glucose, and this is e problem, because the more adipose tissue, the more metabolic problems, the same diabetes or that... high uric acid, gout, urolithiasis, this is all the result of excess fruit accumulation primarily in the liver, we are talking about visceral obesity, yes , the pancreas is degenerating, a large omentum is formed in the stomach, so many are perplexed, somehow they suddenly get fat in the summer, it seems that in the summer they need to lose weight, because everyone eats, yes, everyone eats berries, fruits, how many calories are in them, they have wonderful fructose, which is great turns into fat.

so let’s go back to the cooking methods and the worst thing is that it’s hot, of course, that’s the scary word : advanced glycation end products, yes, advanced glycation end products are such a new brand, and it’s good that they are talking about this, because as it turned out, it is these substances that contribute to a greater extent to the progression and formation of even obesity, increased cardiovascular risks, cancer risks and even... it has been proven that they shorten a person’s life, so these are the final products glycation in simple terms, what is it? here we have a protein molecule or a fat molecule, it has such appendages, so... if you twist the wire, yes, it has such protruding ends, these protruding ends are amino acid residues, such pre-protein residues, if carbohydrate molecules are attached to these molecules, then such a cross-linking occurs , figuratively speaking, and the molecule changes its configuration, it was so straight, it became so

twisted, it is a denatured molecule, it is perceived by our body as foreign, dangerous, it can contact certain... receptors and cause negative consequences. zukhra, i’ll put it simply: the final products of gelation are a golden brown crust, a golden brown crust on any product, the tastiest, the crispiest, and so on. the end products of glycation that make us less healthy and one of the main factors of aging is the consumption of large amounts of advanced glycation end products. yes, in our body, so that there are no misconceptions, glycation also occurs, that is , the sugaring of proteins, yes, but it has an opposing system, and the body can cope with a certain amount, that is, of these end products of glycation, both produced internally and incoming

from the outside, the more you eat fried, so rich and varied , olivier salad, you have proteins, fats, carbohydrates, everything will be in such food... the formation of these end products of glycation easily occurs, so our system, when cannot cope with this, and this really does not always happen , here is bacon, the absolute leader in the end products of glycation when it is fried, often we see an english breakfast, but there is scrambled eggs, some kind of scramble, these are the pieces of bacon sausage, blood sausage, yes, here it is this is precisely not longevity at all, if the product is specially processed initially. defined by all available substances, then the production of advanced glycation end products decreases, that is, when we talk about something scary, we must say how to deal with it, so if we use lemon juice or any marinades, but vinegar is bad, but lemon juice is good, then we reduce, very directly reduce

the formation of advanced glycation end products. more important things like spices, rosemary, sage, tarragon, cloves, allspice. when we add these tasty substances, we also increase our appetite and the ability to eat more, because the tastier, the more you want , so be careful in this matter, there is also an excellent remedy that reduces, greatly reduces the formation of glucidation products - this is sulforphan, yes such complex chemical name, in simple terms, this is what is produced in all types of cabbage, in turnips, in radishes, and in order for it to be formed, we either must carefully worry if it’s a fresh product, that is, the same broccoli, but they all love it or just cabbage, but in fact, when we chew, we have in the oral cavity, our body produces a special enzyme called myrosinase, interacting with this with broccoli or

other cabbage itself, we form sulfaraphane, a wonderful substance, wonderful and so on, some people use it in the form of capsules. but by the way, there are tricks: if you decide to cook cabbage and not eat it raw, you need to cut it, leave it in the air in order to interaction with oxygen took place within an hour, then sulforphan is formed, which fights the browning under the crispy crust, in fact, you can fight it anyway, just don’t not cook, just don’t fry, or at least remove it somehow before food, if there are no options at all, here are the numbers, yes, again for fried bacon, which we started talking about, 100 g of such frying is 90,000 units, the end products of glkation, our body can only cope with 15,000, that is, everything the rest goes - into wrinkles, into poor health, but if you don’t

fry the bacon, but just microwave it, yeah, then it certainly won’t become a healthy product, but the amount of glycation products will decrease. here are some interesting numbers: steak 100 g of raw steak is 800 units of the final carbonization product, if you fry it on the grill, then 7,500 is already an order of magnitude, it grows by an order of magnitude, and if you fry it in a frying pan with olive oil, which would seem it should be kind of more useful, yes, it will already be 1000 units, why, because... olive oil is just some kind of bottomless barrel with these final products in 100 g, 12 12 1200 units yes, and by the way our own. sunny, unrefined, barely 4,000, that is, by the way, in our native sunflower, there are more fat

-soluble vitamins and polyunsaturated fatty acids , so it is not necessary, for everything zamur, but somehow so actively, to follow, quite worthy, there are many around us, hedgehog the domestic one is called, yes, the substance deception podcast is with you again, this is olesya nosova from ukhrap. we discussed frying, there is useful ways of cooking food, of course this is sous vide, souvite is low temperature cooking, tell me how you can just souvite, what is it, many have not heard about this sous vide, it is sous vide, it is such a saucepan, uh, in which it is constantly maintained a certain temperature, you pour water in there, and the temperature that you set is maintained there all the time, 40, 40°, 50-60, well, actually

, up to a boil. bags, at one time i was very keen on this, our whole family ate exclusively from sous vide, the most delicious, you know what the dish was in sous vide, you won’t believe it, boiled eggs, if you have eggs , by the way, you don’t have to vacuum them, you can throw them in like that, there’s an hour and a half on low. you put eggs and this is an absolutely divine dish, absolutely, i haven’t tried it, but i’ll know, it’s good, and these products are cooked in their own juice, they turn out very tasty, like turkey, yes for many, or chicken breast, it seems like something dry tasteless thing, amazingly tasty, you can immediately add these wonderful spices that we are talking about they said, and a little salt , or not, i’ll still stick to the extreme position , you need to add salt before organizing it, yes

, this is a healthy way of cooking, yes, there is still a big misconception about what to bake, that’s what they say , no, i don’t fry cutlets, i bake them, in fact, everything the same happens, the same iron baking sheet, and the temperature that is there from top to bottom or whatever you like, well, that is, it’s still a frying process, that’s if ? bake in a sleeve yes or in foil and at at low temperatures up to 150°, then the amount of glycation end products is significantly reduced, and there is also a wonderful method of steaming, it does not take time, you put everything in, turned it on, it cooks, you are working or minding your own business or just relaxing, there is also stewing, but as is our custom, first i fried it, well, yes, that’s it, and then i poured it with water, now the whole product is already spoiled, that is, we... we immediately pour some water under the lid on low heat, it

’s stewed, and what else do we have left? we have there is a wonderful way of cooking that few people actually think of as a useful method - this is a microwave, here is a microwave , poor shawl, who cares , the temperature does not rise above 110° , respectively, less of these advanced glycation end products are formed, they damage the microwave, which is some kind of harmful ancogenic substances and so on that all vitamins are destroyed. as a matter of fact, some of the vitamins in our preparation, even during cooking , are destroyed, and some, on the contrary, only become available, temperature the impact that lower temperatures or higher temperatures also changes the balance of vitamins, we lose some, we gain some, so i wouldn’t demonize the microwave either, but it ’s better to use it with water, yes, because the main effect , this is based on water molecules, and people often say that food after microwave is very dry, it’s hard to eat, add some water and there will be no problems. there is a very simple life hack, actually about the microwave, you don’t have to

turn it on at full power all the time, here if you read the instructions, i read them, it says, yes, at 800 w, this is fast cooking, this is heating food, and so on and so forth, everything that is smaller, for example, 70% power, this is cooking without boiling over, 50% , the power is used to prepare soups, seafood, and the lowest, 25-30, is defrosting; in fact, desserts are heated, so the microwave is an absolutely wonderful story, the main thing is to use it correctly, you also know what you wanted to focus on, people often say , you know we i’m used to frying everything, if i now start cooking differently, no one will support me, no one will eat it, everything will just be thrown away or i have to cook separately for... myself, this is a very important point, remember, as in the classic film with a knife and with a fork we are digging our own grave, if this

understanding, awareness appears, we try to say everything simply yes, so that it will be... people have this understanding, and you should not cling to this crust, shortening your life or spoiling relationships in family, help your loved ones, support them in this initiative to cook correctly, well, let’s say, how i switched my family to steam cutlets, i rolled these cutlets in paprika, then covered them generously with fresh herbs, when these cutlets were ready, when they ate, i then only asked them, delicious, they said, oh, so tasty, everything is wonderful, juicy, everything ... everything is good, i said, steamed, they said, it can’t be, maybe, so sometimes you can do it like this, and you show that everything is delicious, it’s just that stereotypes sometimes bother people give up these harmful ones, yes, i also have similar stories , for example, i don’t fry anything at all, even if i cook, borscht, again we talk about borscht all the time, it’s time to cook borscht, borscht doesn’t need any in what kind of roasting,

broiling and this in general, is this all an outdated story, what haven’t we talked about yet? they probably also ignored barbecue, there is also an opinion that in the caucasus everyone ate barbecue all their lives, but longevity does not contradict it in any way, no, this is also not a very good process cooking, because this is an open fire, these are very high temperatures, these are a lot of advanced glycation end products , no matter what kind of meat there is, but there is one nuance, of course, the meat is usually pre-processed, yes, it’s either lemon juice, there’s onions, there are also substances that contribute to this preparation, but even with this preparatory process , high temperatures, this charring , and there are parts of this meat, these are still high levels of end products of glycation, in my opinion, and the myth is that what all caucasians have always eaten - barbecue, no, more often, by the way, they eat boiled meat, this

is quite developed in culture, including, and i think there are a lot of long-livers, not only because... they live in the highlands and breathe good air, but there is a lot of meat in their diet, but more of it is boiled than fried or cooked there, again i would like to point it out, it is still pickled in the good sense of the word, a large number of vegetables, again this sulforphan that we are talking about they said that it is in broccoli, by the way about the microwave there is a very interesting fact, and when i was collecting information about the harmfulness of the microwave, in order to pump myself up, so to speak , on this topic, i discovered such a terrible thing that broccoli, if you put it in the microwave, at the fiftieth second it means it loses an enzyme that then participates in the production of this sulforphan, which is an excellent oncoprotective substance, and so on and so forth, and i got a little tense,

i said, here’s a microwave for everyone, it’s good for everyone, this unfortunate one means an enzyme, it’s... kills, it probably kills something else, but i started to, so to speak, research further and discovered that regular cooking kills this enzyme in the same way, if you overcook, overcook broccoli, cook for more than 4 minutes, and i think that 50 seconds on high microwave power is approximately equivalent to four minutes in boiling water, so to speak, so what should you do with broccoli so as not to lose it? this wonderful enzyme, you need to eat it as alive as possible, yes, yes, and before that, let me remind you, break it up so that there is more this enzyme, if we cook it, then we leave it, we leave it on when we cut it, so that there is more surface in contact with the air , and if we chew, then we can eat it right away without any preparation, just chew it thoroughly, because we produce myrosinase,

and this whole reaction occurs, i forgot this name. naza, yes, yes, it’s just that doctors have such a deformation , they can forget aspirin, but they remember acetylselicylic acid very well, yeah, that’s why there are a lot of misconceptions about the preparation, it’s also very important to say, then about end products of glycation, the longer we store products, even in the refrigerator, the more end products of glycation are formed in them, so try to cook more often, but in small portions, yes, that is , well... maybe leave one single borscht, which can be there is, it only becomes tastier, but also, well, yes, yes, because the final products of glycation are tasty, unfortunately, the mayr reaction, this very cross-linking of proteins, it is also called a tasty reaction, but everything else is better prepared , ate, but maximum the next morning we cook again, although it’s understandable that in

this crazy age of ours, and the pace of such life is high, it’s not very convenient for us to cook often, well, there’s this... non-obvious fact, perhaps for some, that if you want to be slim , healthy and young for as long as possible, then you must eat at home, you must understand what you are eating, in no case are these restaurants, even... the most expensive ones, and certainly not fast food, because you have a cook completely different tasks, for the cook, what is important is that it tastes good so that you come in eat more often and eat more, so he achieves this in every possible way, but at home you can control this whole thing, what do you eat and how do you eat? yes, that’s why we encourage everyone, not to be lazy, to have fun, and this is a creative process, to cook deliciously, it’s a great pleasure to see how your household eats this healthy tasty food and becomes healthier, with you was the podcast deception of substances and the presenters - editor-in-chief of komsomolskaya pravda olesya nosova

, endocrinologist zukhra pavlova. this podcast is a must read, i... my guest is the writer andrei gelasimov and we will discuss nikolai liskov and his stories . andrei, liskov is such a controversial author, on the one hand he is a classic, on the other hand he is a little lost against the background of his contemporaries, tolstoy, dostoevsky, we are talking about the 19th century, this is what explains his somewhat strange place, yes, he seems to be would be in parallel with the main classics, but at the same time... and is underestimated by many, how to explain this? well, this can be explained simply by the feast of literature of the 19th century, so it turned out that there was social demand - this art turned out to be so great that

very large, serious, talented people came to this specialty, and the competition was very high throughout the 19th century and incomparable with what we had in the twentieth in all previous centuries, but in the twentieth, other entertainment appeared, yes, cinema and radio appeared. understandable to the crowd, yes, than literature? the share of literature in, say, entertainment culture was one hundred percent, well, theater could somehow compete, but still literature was the most important of art, well, because literature is still distributed everywhere, theater is for those who are present in the hall, yes, but for literature everyone can read it, although you know, i was not so long ago in petigorsk at the lermonov museum and there they showed me the first edition of the hero of our time, guess what... there was a circulation that made him super famous, maybe 100 copies, something like that, 300, i guessed it, i was very surprised, that is, i thought , 300 copies, and the person

becomes famous throughout st. petersburg society in general throughout russia, well, these were the most important people in st. petersburg society, they probably created this opinion, what was liskov’s reputation, what was the opinion of the modern literary society about him, i know that he survived persecution, you know, it’s worth talking about this bullying separately, because yes... from his own memoirs, uh, from his letters to his publishers, we absolutely see that he was bullied, in particular at the beginning of his career, for that he opposed nigelists, accusing them of some fires there, was too conservative, yes , he was too conservative for the liberal and radical public, and as he claims, he was subjected to serious attacks, because of which he could not even go anywhere for 2 or 3 years publish and so on and so forth, but in one of saltykov shchedrin’s essays, i read with surprise that all the attacks were mr. stebnitsky, it was his pseudonym liskova, he was liskov stebnitsky, all the attacks

were invented by mr. stebnitsky, because no one is interested in him, no one attacked him, and he, the elusive joe, yes, who no one needs anyway, yes, he himself called this fire on himself and after it he actively defended himself, tolstoy spoke positively about his later works lisky, they were friends with tolstoy or. last years, they met in the eighty-seventh year, 8 years before liskov’s death, and liskov himself, again according to his testimony, yes, because it is very interesting when you read the works of the literature of the vedas, they say: according to leskov, tolstoy was very praised this and that text of his, there is a wonderful aza, for example, yes, a hagiography about early christianity, and i doubted nothing, called mara kucherskaya, she is a great specialist in liskovye, from... that means i say: may, but they survived tolstoy's letter, in which he praises liskov, for this thing , because liskov says that tolstoy praised him in a letter to someone else, he says, i say, this letter has been preserved, maya says:

no, there is no such letter, i say, but would n’t he have kept tolstoy’s letter, in which he is praised by a great genius, that is, i would have kept it, no, probably, such a letter simply did not exist, we don’t know, then i asked may, but he could have lied, she says, such a sin was introduced behind him. okay, well , liskov is probably best known for the story lady magbit of the tsensk district, oh, this is an essay, that is, it is emphasized. yes to the authors that this novel has a documentary basis, that is, this is a case that really happened about a rich woman, and the housewife who had an affair with her employee, they together killed the whole family on the way to prison, to a camp, uh, this lover, with whom so many crimes were committed, cheats on her, she throws herself into the water and drowns her rival, that is, this is how the cool russian female character is described, so don’t

let anyone get this cry, actually from the lady of magbi district, leskov is also famous for his story lefty, based on an anecdote that the british forged and steel a flea, our tula craftsmen forged this flea and sent it back to them, well, in general, rather, leskov is known for a small form, legends, tales of some kind documentaries, what he had with genres in general, what kind of relationship he had with literary genres, everything is not so simple, right? i think he had serious problems with the large form , because, well, even if we look at his rather scandalous novel, there is nowhere or on knives, he can hardly maintain the composition, by the way , his contemporaries told him about this, dostoevsky reproached the novel for knives precisely because of the incomprehensibility, vagueness of the design, and let’s say, about the enchanted wanderer, many critics

said there was no center in him, but meaning namely errors in composition, but liskov himself says: that the rounded plot and the center of attention are funny to him, that is , the composition of the novel itself was disgusting to him for some reason, you can say so, but it is quite possible to assume that he simply could not cope with novelistic form, often, by the way, the writer lacks novelistic breath, well, that is, novelistic breathing is when you run a very long distance, like a stayer, yes, you run 10-2000 m. this is not the case with liskov, because he could well have done a multi-page voluminous work, but he, it seems to me that he still did not have the ability to structure a story so that it would hold the reader’s interest all the time. let's say it's just composition and it's the beginning, middle and end. yes, the beginning, middle and end, but the fact is that they must be connected by cause-and-effect relationships, they must be conditioned by one another, and the next part must flow organically from the previous one, this is actually working with composition, here you have nikolai semyonovich had problems, in particular with the enchanted

wanderer, who... i repeat once again, many of his contemporaries said, and this is just a set of short stories that are strung on one thread, they do not flow from one another , but this is very modern, this is a very modern form, just like some of his first-person narratives, there in the same hare remise, there is a big monologue of the hero, this is well, auto-fiction, this is a novelistic form, it seems to me that now it looks very modern, consonant, and consonantly modern. i am absolutely sure that this modern form comes precisely from the inability to make a good composition, but here you seem to be scolding lesky, well, let’s praise him, they don’t pay enough attention to him anyway, i’m now trying to analyze just the reasons why he didn’t write a big book, that is , let’s say, the czechs, who was very worried that he can’t do a big thing, he didn’t hide it, he said, brevity is the sister of talent, which doesn’t mean at all that he praised himself, he was a very modest person, no, he said brevity is...

just sister of talent, that's what he meant, not actual talent, yeah, but he recognized chekhov, because he was a truthful man, it seems to me that he didn’t know how to lie at all, well , he’s a doctor, a doctor should look at things straight, he needs to tell his patients the truth, you’re dying, and he told himself the truth, you are dying of a foot infection, well, liskov was not such a person , he was more complex, yes, more conflicted, he was always looking for conflict, in society he was looking for conflict, in his behavior with criticism, with publishers, he moved from one to another. and everywhere he was recognized as a stranger, they said he was not our man, but like kotkov, the editor said russian messenger, this is not our man, i even found, you know, a very interesting letter of his, to the publishing house of some warsaw newspaper, where a critical article with critical statements was published about him, so he wrote to the newspaper, saying how wrong you are, i thought it was only in our time that there are such writers who criticize after criticism, of course, that is , he was a restless person. by the way

, he didn’t even receive a secondary university education, and worked all his life as an official, which is surprising, and at the same time he was seriously involved in literature, and why he is not accepted in the camp of people who are fans of nabokov, adherents of the russian language, high style, but for some reason liskov is considered well, not camelfo, because he uses the folk language, that’s right, it’s because of the poverty of his family, although he was a nobleman by birth, but they lived very poor and therefore he lived among the people, that is, he literally grew up in the same yard with the boy peasants and therefore he knows the language of the people very well. his thinking, and this is actually his main tool and technique in his literature, but this is not recognized by adherents of the high russian style, yes, he, of course, relies very heavily on the nationality , in the lecture sense, but you know, he invents a lot, which also irritated people, that

is, he probably has more illogicalisms than for all the writers combined, you open lefty on the second or third page, you immediately encounter a whole series of strange words : solid-earth sea, two-seater carriage, nymphusoria, like a deaf person they call nymphusoria, these are funny, yes, expectation, expectation, yes, yes, yes, what is it, no, and the funny thing is, i even gave this to my students at the faculty institute as an example of very funny word creation, he talks about waterproof raincoats for the british cavalry, well, these macintoshes are rubberized, waterproof, he them he calls them, he calls them resin -resistant, there’s a very cool word here. it’s very funny, but we can’t say that this is the people’s language, the people don’t speak like that, maybe he’s imitating here the people’s way of making mistakes, when, when, yes, when the folk storyteller tries to look - educated, yes educated, respectable, and uses some beautiful words

, so he speaks, not about maqabli, and liskov understood, by the way, that due to this he creates a serious humorous effect, but i really laugh when i read livsha, but as i understand it, contemporaries. they didn’t laugh, because lefty was mistaken for some kind of non-fictional story , that is, he was so convincing in this imitation of folk speech that in the end many decided that this was not his story at all, and not a story at all, so the criticism decided, because he is in the preface to he himself wrote to the first edition that he had once heard such a legend, alefshe, who covered up blaha, so everyone began to say so, then he removed this preface, after all, it was as if it were the author’s. pride told him that yes, what was necessary, the only thing he didn’t say in this preface, but he really did come up with a lot, and for this story, perhaps there was such a legend among the gunsmiths that the russians outdid the british and forged the blade , yes, that is, they made a small flea, and russian

gunsmiths even managed to shoe it, so their work was more jewelry, but he did not say one important thing in the preface , he added one detail in the text that , in principle, changes the structure of everything... shows a flea and the english say: my god, how did you manage, yes, what there must be small nails, okay, a small horseshoe, but the nails are even smaller, then one of the creators of this flea comes up to him and quietly says: this is of course all good, dear russian master, but she danced with us, but she can dance with you can't, yes, because you've upset the balance. yes, balance strength, you didn’t calculate it, you calculated it wrong, yes, you calculated it engineeringly, and that is, he says, the whole idea was that the flea dances, does different steps, and you just stand there, so leskov took this legend as a huge compliment

to the russian people, he nevertheless adds in his craving for dualism, he does not add that it was necessary to do this, this dualism, this desire on the one hand to praise on the other hand to criticize, in general is his creative method and i am afraid his method life. and he always strived to express himself mutually opposite points, which is exactly why liberals and radicals did not accept him at first, and after that he was rejected by conservatives, he was rejected by the oblages, you correctly say that both of them eventually said he is not ours, this is a constant desire to show two views the subject, it seems to me, determines his whole life, that is, it’s as if he’s chasing some beast that doesn’t exist, but he ’s always... inventing it, by the way, this is also characterized by an episode of an enchanted wanderer, it also illustrates liskov’s method, and his look for life, the main character tells how he , um, curbed a wild stallion, who bit the riders’ knees and directly chewed up their kneecaps, he says, i jumped on him there,