The technologist revealed the details of cooking healthy dishes from different cuisines of the world

Lyudmila Rumyantseva, Chief technologist of the Many Salmon service, shared with Izvestia on June 30 the secrets of cooking delicious and healthy dishes from various cuisines of the world.

According to her, Asian cuisine offers a balanced diet, focusing on vegetables, rice and fermented foods that help improve digestion. Recommended dishes include miso soup with tofu and sushi with avocado and salmon.

"Another plus is the variety of herbs and spices. Turmeric, ginger, garlic and green tea have anti-inflammatory properties and support the overall health of the body. At the same time, fish and seafood often become the main food of Asian peoples, and these are omega—3 fatty acids necessary for the heart and brain," Rumyantseva said.

The expert also added that Caucasian cuisine, contrary to popular belief about heavy dishes, offers a healthy approach to nutrition. It uses fresh vegetables, herbs and lean meat. Healthy options include chicken kebab with kefir marinade, dolma in grape leaves, and vegetable ajapsandal.

As for Greek cuisine, it attracts with its simplicity and variety. The base consists of fresh vegetables, fish and olive oil.

"For example, mezedes are very popular here — light seafood snacks, olives, grilled vegetables, feta, spreads, salads. An interesting option is taramosalata, a cod liver paste, and the most popular sauce is tzatziki, a sliced cucumber with yogurt, garlic and fresh dill," the specialist noted.

Rumyantseva came to the conclusion that it is not necessary to give up your favorite dishes for a healthy diet — it is enough to choose nutritious recipes with a harmonious composition.

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Experts told how energy drinks, yoghurts, smoothies and canned food undermine health.

On June 28, Evgenia Zarubina, a gastroenterologist at SM Clinic, said that bloating, or flatulence, is associated with a problem with the digestive system. The cause of excessive gas formation is most often the excessive consumption of cabbage, broccoli, beans, peas and lentils.