Diet while fasting – How to lose weight while fasting. Diets
“Fasting of the body is food for the soul” – so say the ministers of the Orthodox Church. The concept of fasting in the Russian Orthodox tradition is the main element of the doctrine of asceticism – the rejection of life’s blessings and pleasures. And it’s not so much about food restrictions – the main task is spiritual self-improvement and self-control. There is an opinion that the word fasting (POST) itself is an abbreviation of the ancient Slavic expression, according to the first letters of the words: P – complete, O – purification, C – own, T – teles, L – creating. Fasts did not appear in Russia with the advent of Christianity, restriction of food has been the norm since ancient times. This was largely due to seasonal differences in food. Nowadays, you will not surprise anyone with strawberries on the New Year’s table.
Today, dieting while fasting is seen by many as a way to lose weight or even test your willpower. This is fundamentally the wrong motivation. Fasting is a moral uplift of a person, not curative fasting. And ideally, bodily cleansing should be combined with the transformation of the soul. But the fact that fasting with the right walk cannot do harm, and even vice versa – is very useful for our body, has long been known to everyone. Modern research only confirms the wisdom of our ancestors. For example, American nutritionists have come to the conclusion that the alternation of meat and vegetarian food (flexitarianism) can be considered the only correct and rational diet. It is with this intermittent system that the human digestive and immune systems receive natural training and healing effects. The distinction between lean and light meals – that is, isolating some foods from others and avoiding mixing them – leads to a simplification of the entire diet. Isn’t it a fashionable separate food?
Meals at Orthodox posts are not the same and are divided into several categories:
– the strictest fasting, during which you can only drink water (fasting);
– fasting with “dry eating”, that is, the use of plant foods that have not undergone heat treatment, and without vegetable oil;
– fasting with “eating cooking”, during which the use of boiled vegetables is allowed, but again without vegetable oil;
– fasting with “eating boiling with oil” – corresponds to the previous one, but with the addition of vegetable oil (both in natural form and for cooking);
– fasting with “eating fish”, when vegetable food prepared in any way is supplemented with lean fish dishes, seafood and vegetable oil.
For many, a forty-day vegetarian “marathon” can seem overwhelming and can truly turn into torture – all because the food and diet during fasting seems scarce, poor in nutrients and monotonous. However, it is not. According to scientists in the field of food hygiene and nutritionists, limiting the amount animal fats due to the consumption of vegetable oils is good for everyone, and especially for the elderly. The range of products that make up lean food is very wide. These are cereals and legumes, vegetables, berries, fruits, mushrooms, edible herbs, spices, nuts, honey, vegetable oils, fish and seafood. In ancient cookbooks, traditionally divided into 2 parts – “fast table” and “lean table” – the number of lean dishes is amazing. How many recipes you can find in them for undeservedly forgotten delicious dishes! And what exotic (for a modern person) vegetable oils our ancestors used for food – hemp, nut, poppy. And the most common was olive. By the way, the sunflower oil familiar to us appeared only in the middle of the 19th century.
Before embarking on a fasting diet, you need to think carefully about your lean menu. And here, as, indeed, in everything, you need to act “without fanaticism.” For example, days when only water is allowed are extremely rare. And from a medical point of view, this is absolutely correct. Such abstinence – one or two days a month – becomes something positive stress that mobilizes the body’s defenses. At the same time, the endocrine and immune systems are activated, in particular, the activity of the adrenal glands, allergic inflammation is suppressed, and tissue regeneration is enhanced. Therefore, the effect of the days of the strictest fasting would be more correct to call not “cleansing” or “rest” of the body, but “shaking up” (comparable to swimming in an ice hole on Epiphany night).
After a day of the strictest fasting, a day follows when you can eat plant foods that have not been cooked. This does not mean boring raw cabbage and carrots on your table all day. These are fresh fruits, dried fruits with nuts, honey … Do not forget about such a healthy root vegetable as celery – only the lazy does not speak about its beneficial effect on blood vessels. Radish, daikon, radish (in moderation) – all these products are not without reason called “orderlies of the liver and kidneys”, and besides, they are rich in vitamins. Salads (from the same cabbage with carrots) on such days can be seasoned lemon, orange, or grapefruit juice, or a mild marinade. On such days, it is better to salt food less, and it is even advisable to use special salt-free, dietary or homemade bread.
Otherwise, the lean table can be unusually varied. All kinds of cereals, soups and casseroles from cereals, legumes, an abundance of greens, fresh and dried fruits, nuts and seeds, mushrooms, various vegetable oils – with such a set of products there is nothing to fear to earn vitamin deficiency or suffer from a lack of proteins. Moreover, by carefully selecting products for a lean table, you will not buy products that are considered unhealthy (baked goods, sweets, “fast food”) – is it not a great opportunity to give our long-suffering body a rest from all kinds of dyes, flavors, preservatives, and other ” chemistry “. By the way, be careful when choosing products sold under the brand name “lean”: read the labels, do not “turn off your head”, remember that, for example, replacing beef broth with a bouillon cube, you will not bring yourself anything but harm.
In old cookbooks and on sites, you can always find many simple or, on the contrary, intricate recipes for a lean table. Among them are homemade bread recipes – the very leavened bread that gives the dishes taste and is unusually healthy. In order to bake such bread, you first need to make homemade sour kvass. In a 3-liter jar, pour 1 cup of coarse flour (preferably rye), ½ cup of sugar or honey, a pinch of yeast. Pour everything over with warm water, stir, cover with a cloth and leave for 2-3 days at room temperature. When fermentation is over, carefully drain the upper translucent layer, pour into jars and put in the refrigerator. After 2-3 days, the kvass is ready. To the rest of the cloudy part – the sourdough – add again 1 glass of flour, ½ glass of sugar, fill with warm water, and you will again have a tasty and healthy drink. It cannot be compared with a store one – no matter how much “real Russian kvass” is written on the bottles, the difference between them is huge. From this kvass you can cook okroshka, botvinya, sour cabbage soup, you can just drink it, finally. If the kvass seems sour to you, feel free to add sugar or honey to it. In any form, “Russian balm” will provide your health with invaluable benefits.
And now – about homemade bread. Such bread has long been recognized by nutritionists as wellness. product number 1. This bread is best baked with whole grain flour or wholemeal flour. Interestingly, if you try to bake it from fine flour (of the highest grade), then you will not succeed. This just goes to show that refined foods are “dead.” So – the simplest recipe for homemade leavened bread. After you have drained the kvass from the jar, the leaven remains in it – a cloudy layer. Drain this layer (except for the lowest, thickest sediment) into a separate bowl, add about ½ cup of flour to it, mix thoroughly and leave in a warm place for 1.5-2 hours. When the dough rises, stir again. Once again. After that, you can knead the dough. To do this, add a little flour to the dough, stirring thoroughly each time so that the dough is not too steep. Add some vegetable oil, knead again and place on a baking sheet or in a mold. Let it come up again – and in the oven. Bake at 200-250 ° C for about 25-30 minutes.
And finally – two recipes for a sweet tooth.
1 stack. pickle (from under cucumbers or tomatoes),
1 stack. vegetable oil,
1 stack. Sahara,
nuts, seeds, bran, candied fruits – to taste.
Knead the dough with brine, butter, sugar and flour. For better friability, some of the flour can be replaced with bran. And if you add nuts, seeds, raisins or candied fruits, you get just a delicious treat. Knead the dough not too steeply, then take in pieces, sculpt a cake on the palm of your hand and place on a baking sheet. You can roll out and cut out the figures – that’s as you like. The oven is at a temperature of about 200 ° C, avoiding overdrying, for about 25-30 minutes.
Open pie with dried apricots
700 g flour
½ liter of water,
1 teaspoon of salt
1 tbsp. a spoonful of sugar
20 g yeast
2 tbsp. tablespoons of vegetable oil.
1 kg of dried apricots,
150 g of sugar.
Prepare yeast dough in a sponge way. Prepare the filling: wash the dried apricots, add water so that it covers the dried apricots, cover with sugar and cook until soft. Roll out the dough in the form of a circle or oval, put it on a baking sheet, chop it so that no blisters are formed during baking. Put dried apricot slices, bend the sides, decorate with dough flowers or strips, grease with dried apricot syrup. Bake the pie at 180-200 ° C. The cake is ready when it is browned. Gently brush the side of the pie and dried apricots with a brush with syrup.