The expert spoke about conducting gastronomic experiments with health benefits.

Khayyam Aminov, founder and owner of the restaurants Fresco and Fresco Asia in Krasnoyarsk, creator of WD Fest — gastronomic dinners in the taiga and mountains, told on Thursday, June 12, how to conduct gastronomic experiments with health benefits.

According to Aminov, experiments in cooking open up new taste horizons and help the body obtain the necessary trace elements. Scientists recommend diversifying the diet by combining foods of all colors of the rainbow.

"There are five basic flavors: it is salty, sweet, sour, bitter and umami (the protein, "broth" taste of many meat products). There are practically no ingredients and dishes with the same taste. Most often we are dealing with combinations, as well as with rarer flavors, such as mint or hot, like chili peppers. These sensations are complemented by temperature, texture, aromas, and visual components," the expert explained.

Aminov noted that people with a developed taste palette often prefer contrasting and experimental combinations. For example, roast turkey with berry sauce combines sweetness and sourness, and an appetizer of fresh fish with vegetables combines salty and sour flavors with a slight bitterness.

In addition, the restaurant owner emphasized that the successful gastronomic formula includes traditional products, local ingredients and modern cooking technologies. At the same time, the only limitation for gastronomic experiments remains safety.

On June 9, Antonina Tsvinaria, president of the Independent Association of Integrative Specialists and Projects in the Health Industry (NAIS), a family nutritionist and market expert at the National Technology Initiative Helsnet, said that it is not enough to remove "bad products" to support health — it is also necessary to add "good" ones. So, for the normal functioning of the body, an adult needs to consume 25-30 grams of fiber per day.