sour and salty Recipe
VicentaLakin
EVERY YEAR AFTER THE HOLIDAYS, BIG FISH MEATS ARE KEPT ON THE TABLE, WHICH CAN EASILY CAUSE POST-MORTEM EATING DISORDERS. FISH, MEATS ARE ACIDIC, SO IN ORDER TO CLEAN THEIR INTESTINES, ATTENTION MUST ALSO BE PAID TO THE ALKALINE BALANCE OF THE FOOD STRUCTURE, AND VEGETABLES AND FRUITS ARE MOSTLY ALKALINE AND CAN BE EATEN APPROPRIATELY. THEY ARE ALSO KNOWN AS CYANIDE, BOTH IN THE NORTH AND THE SOUTH, WITH A WIDE RANGE OF NUTRIENTS, INCLUDING PROTEINS, FATS, SUGARS AND VITAMINS, WHICH ENHANCE THE DEVELOPMENT OF BONES, HAIRS, SKINS, AND CONTRIBUTE TO HUMAN GROWTH, WHICH IS ALSO RICH IN IRON, WHICH IS EASILY ABSORBED INTO THE HUMAN BODY, OFTEN EATING FRESH AND GREEN, AND ALSO TO COMBAT IRON DEFICIENCY ANAEMIA. CARROTIN IS CALLED “MINOR GIN” AND IS KNOWN TO BE RICH NOT ONLY IN CARROTS, BUT ALSO IN VITAMINS B1, B2, CALCIUM, IRON, AND MINERALS. AS VITAMINS B2 AND FOLIC ACID IN CARROTS ARE RESISTANT TO CANCER, FREQUENT CONSUMPTION CAN INCREASE THE ABILITY OF THE HUMAN BODY TO RESIST CANCER, AND IS CALLED “CANCER-PREVENTING VEGETABLES”. TODAY WE COMBINE THE GREEN WITH THE CARROTS AND MAKE A PAIR OF VINEGARS, I.E. AN APPETIZER AND NUTRITION。
