The nutritionist gave advice on choosing a cake and coloring eggs.

Nutritionist, PhD Margarita Koroleva told how to make a cake and color eggs for Easter.

In an interview with Radio 1 on Wednesday, April 8, the specialist recommended choosing traditional cakes weighing about 500 g, noting that they retain their taste better and do not dry out as quickly as small ones.

According to the nutritionist, it is important to pay attention to the composition: it should not contain any incomprehensible ingredients. She stressed that additives like sorbic acid or palm oil can negatively affect health, including increasing cholesterol levels, writes RT.

The expert also advised using natural egg dyes, such as onion husks, ginger or karkade, adding that it is better to give preference to farm products and avoid unnecessarily "decorative" and expensive options.

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Earlier that day, nutritionist Sofia Kovanova warned that the tops of the cake and the sprinkles consist only of sugar, and you should not consume large amounts of them at a time. Single use is not dangerous.

Also on April 8, Julia Slasten, a gastroenterologist at Krasnogorsk Clinical Hospital, named useful alternatives to glaze for cakes, the Moscow City News agency notes. According to her, a more useful alternative may be a protein glaze with less sugar or a curd base, and the addition of lemon juice or citrus puree improves the texture and gives a light pearly hue. 360.ru .

On April 7, Roskachestvo said that during Easter it is important to observe moderation in food in order to avoid digestive problems. The agency recommends limiting yourself to 150-200 grams of cake per day — that's about two or three small pieces, writes NSN.

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