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Easter is a bright and beautiful holiday with a plentiful table, the obligatory treat of which are colored eggs and Easter cakes. Nutritionists warn: too many eggs in the diet threatens problems for the body.
Especially people with chronic diseases of the gastrointestinal tract should not get carried away with traditional Easter dishes.
It is important that the eggs you eat are always fresh: it is recommended that you check the expiration date and sorting date when purchasing.
At the same time, the safest for health is the old grandmother’s method of dyeing Easter eggs – with onion peels or natural dyes.
Red color can be obtained from beets, golden give turmeric, green made from spinach, brown Easter eggs will come from coffee and walnuts, and juicy burgundy they will be endowed with onion peels.
Experts also advise you to carefully consider the purchase of ready-made Easter cake in the store – it would be nice to study the composition of the products on the label, because a high-quality delicacy should be prepared only from natural ingredients.
And in general, on a holiday, you need to pay attention to your diet in general: it is recommended to eat only half of an egg per day, which contains a certain set of proteins, fats, carbohydrates and nutrients. And on the table there should be a lot of greens and vegetable salads – preferably without mayonnaise.
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