The vegetables and fruit rich with cellulose, whenever possible it is necessary to use fresh. Making the choice between apple in a peel and apple juice, preference needs to be given to the first product as at it there is both a soluble and insoluble cellulose. From the use of cellulose there will be no due advantage if to minimize norm of water.
The cellulose role in a diet was appreciated by modern medicine and dietology only in the last 15 years therefore many people still don't see special need for absorption, for example, of bran which all the same isn't acquired by an organism. However cellulose is necessary as the ballast substance capable to absorb in itself carcinogens, to bring harmful cholesterol out of an organism, to create volume in a stomach, thereby interfering with overeating.
Still half a century back the question of the use of cellulose wasn't so relevant as the daily diet contained whole-grain bread, it is a lot of vegetables, cereals, but not flakes from them, bean. The nature of food of the modern person based on the instant products which passed stages of cleaning, grinding, steam treatment results in deficiency of food fibers that, in turn, increases risk of development of intestinal diseases.
Daily norm of cellulose necessary for the person
In spite of the fact that ancient people could use up to 60 grams of cellulose, it is important not to be overzealous in care of the health. Nutritionists claim that the optimum amount of cellulose in day has to be 15-35 grams. Excess of this norm is fraught with a meteorizm, swelling and belly-aches, besides the excess of cellulose can badly affect digestion of vitamins and some drugs. The standard daily rate of cellulose depends also on age. People from 15 to 50 years need the maximum quantity then its consumption needs to be diminished gradually on 5-10 units. As food fibers are divided into soluble and insoluble, both that and others are necessary. The ratio of soluble cellulose (pectin, inulin, polysaccharides, gum, slime) and insoluble (cellulose, lignin) has to make 3:1. In the products rich with cellulose, there are both views. So, in pulp of fruit, root crops, bean a lot of soluble cellulose, and in their peel – insoluble. Therefore it is much more useful to eat carrot or the crude apple, than to drink carrot apple juice in which soluble cellulose will be presented by smaller quantity, and insoluble to be absent absolutely.
Features of the use of the products rich with cellulose
Cellulose can be bought in pharmacy and in most large supermarkets today, however it is necessary if it wasn't succeeded to normalize activity of intestines with the help of usual food. At the diet poor in cellulose, nutritionists advise in the morning on an empty stomach to eat a tablespoon of bran which is in the lead according to its contents. At the same time it is necessary to drink enough liquid under the influence of which soluble cellulose inflates and accepts a jellylike state. Thanks to water, pectins begin to absorb cholesterol which in a consequence is removed from an organism in a stomach. Bran is recommended to be added to fermented milk products, pastries, porridges. In day it is possible to eat them to three tablespoons. Actually and porridge is a full-fledged source of cellulose, especially if it is welded from a whole grain. If to add to it some fresh or dried fruit, then the amount of cellulose in portion will increase. If to approach more seriously enrichment of the daily menu with cellulose, itself can make the table of the products rich with food fibers. So, 120 гр. haricots will deliver in an organism 8 гр. celluloses, and one oatmeal cookies – 1.5. It isn't obligatory to keep strict account of the consumed products at all, it is just necessary to take for the rule there is during the day more fresh vegetables: cabbage, cucumbers, tomatoes, paprika, pumpkin. As for heat treatment, the it is less, the food is more useful. When cooking potatoes it is necessary to give preference to a product "in a uniform", than pounded in puree. It is useful to arrange having a snack from nuts and dried fruits and also to replace with them a sweet dessert. Whole-grain bread from a coarse flour will be twice more nutritious, than white loaf from a top-grade flour.