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Book “Nutrition therapy”

Book “Nutrition therapy”
Authors of this book are doctors with 40 years of experience. They are connect different methods of natural treatment like: herbalism, acupuncture, acupressure, classical homeopathy with the latest medicine achievements. The whole is supplemented by healthy eating plan. Ground rule is multifaceted approach to patient which is treating the organism as the whole. (holism). Holistic approach is part of this book. Ground rule is treat whole body, not individual parts. Authors use traditions and experiences in the health nutrition and medicines from different cultures: chinese, jewish, old-polish and connect with latest molecular medicine achievements.

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£39.00

Details

Details

Book “Nutrition therapy”
Authors of this book are doctors with 40 years of experience. They are connect different methods of natural treatment like: herbalism, acupuncture, acupressure, classical homeopathy with the latest medicine achievements. The whole is supplemented by healthy eating plan. Ground rule is multifaceted approach to patient which is treating the organism as the whole. (holism). Holistic approach is part of this book. Ground rule is treat whole body, not individual parts. Authors use traditions and experiences in the health nutrition and medicines from different cultures: chinese, jewish, old-polish and connect with latest molecular medicine achievements.

Table of contents:
Chapter 1- General principles of nutrition
Chapter 2- Gastrointestinal system
Chapter 3- Man’s biological clock
Chapter 4- Eating tactic
Chapter 5- Food combining
Chapter 6- Bad eating habits
Chapter 7- Restoration of gastrointestinal tract
Chapter 8- Estrogen
Chapter 9- Nutrition in obesity
Chapter 10- Stomach ulcers
Chapter 11- Calories or energy
Chapter 12- Chlorophyll treatment
Chapter 13- Microelements and macroelements
Chapter 14- Grain medicine
Chapter 15- Acupuncture
Chapter 16- Acupressure
Chapter 17- Nutrition calendar for Central Europe
Chapter 18- Supplement liquids
Chapter 19- Cholesterol
Chapter 20- Know your organism and trust it
Chapter 21- Truths and myths
Chapter 22- A few comments on digestion
Chapter 23- A few comments on kitchen
Chapter 24- Science research or future medicine?
Chapter 25- Epigenetics- new information on nutrition
Chapter 26- Neurogastroenterologia
Chapter 27- Nutritional terrorism
Chapter 28- Simple and effective
Chapter 29- Sweets recipes
title: “Nutrition therapy”
authors: doctor Jadwiga Kempisty , doctor Urszula Chorzępa

 Thermometer  0°C +100°C
Stainless steel thermometer ideal for temperature measurement during baking or cooking. Is characterized by a wide range of temperature measurement.
There is a heat detector in space between 1.3 cm and 5 cm from the beginning of skewer.

How to make
It is best to use whole cow's milk, whole goat's milk, plant milk
1. Heat one litre of milk to temperature 80°C to destroy foreign bacteria (on the surface of milk  appears first skin). If you use UHT milk or plant milk heat to temperature 42°C.
2. Pour the milk into dish (for example glass jar) and cool to temperature about 42°C
3. important.
Use dish with tight cover
4. Open sachet bag with bacteria. Pour into the milk, mix, cover the vessel tightly.
5. Leave for 12 hours at the temperature of about 42°C until you get a thick consistency. You can put jar into dish with hot water or into preheated oven or wrap in a blanket. Avoid shaking the dish.

Attention
If first multiplication failed you can keep it for 16 hours
6. After pickling remove the cap and store in refrigerator

Such a product is suitable for a consumption, it is also a source of bacteria for further multiplication

further multiplication

The next multiplication should be in first 3 days, not later than 7 days after previous multiplication (the older sourdough, the worst multiplication)
For every litre of newly prepared milk (according to a point 1 and 2) add 4 spoons of previous product and proceed as previously. You can repeat multiplication repeatedly as well as quantitatively until the moment when product will lose properties: consistency and smell. It means that is necessary to graft the new bacteria cultures. Product can be stored in refrigerator for up to 7 days, in sachet bag according to use-by date. (sachet bag should be stored in refrigerator)

yogurt therapy how to get started?

yogurt therapy starts with yoghurt L+  
Thanks to bacteria contained in the yoghurt correct digestive flora is restored
Acidophilus is especially import ant because it supports the treatment of digestive diseases caused by Helicobacter pylori.
After 14 days add kefir
Drink yoghurt L+   in the morning and kefir in the afternoon and in the evening
CO2 contained in the kefir accelerates movement of food through the intestines especially large intestine. It also contains a lot of lactic acid.
Thanks to these values it causes organism cleaning (nourishment which stay to long in the large intestine produces toxin which can enter the bloodstream. This is cause of  morning lethargy, lack of energy
Drink yoghurt L+  in the morning and kefir in the afternoon and in the evening 1 litre per day
In Eastern countries yoghurt L+ is called Liquid pleasure because it gives a lot of energy. It is recommended for active people and people who lost weight


questions and answers

How long does it take to prepare yoghurt?
The time needed to prepare yoghurt fluctuates from 8 days (further multiplication) to 16 hours (first multiplication or the use of plant milk)

What kind of milk you should use?
You can use cow's milk (not UHT milk), goat's milk, plant milk

How to store yoghurt
Yoghurt should be stored in the refrigerator

Is it possible to use only a part of the sachet bag?
Is necessary to use all sachet bag, it's not possible to save the part of the contents for later.

What is the use-by date for bacteria?
Bacteria use-by date is 12 months and it should be stored in the refrigerator

Where can you buy bacteria?
You can buy bacteria on the website www.LeczenieZywieniem.pl or in any store available at  website where to buy

Whether the bacteria are genetically modified?
Our bacteria are not genetically modified

How are bacteria packed?
Bacteria are being packed into single sachet bags( 4,9 gram)

Are you sending abroad?
We are sending bacteria abroad by Polish post, detailed information on mailing cost are available at website mailing cost

Do you need yogurt maker for multiplication?
No, you don’t need yogurt maker. You can use thermos flask, enamel pot or glass jar.

How bacteria are protected during the transport?
Every sachet bag should be suitably secured during the transport . for example bubble wrap

What is the adequate  temperature for transporting sachet bags of bacteria?
The safe temperature for transporting sachet bags of bacteria should be below 54 degrees.

Why am I supposed to make the yoghurt instead of swallowing probiotic?
There are more bacteria in yoghurt than in probiotic. What is important is bacteria can’t grow without adequate substances. They are in products that we use in our yoghurt. We are sure then that bacteria will be in best possible "form" there will be a lot of bacteria and will be lively.

Till what hour should I place an order to be possible same day delivery?
Same day delivery is available if is placed before 2pm (cash on delivery and electronic payments PayU)

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