Put the chicken pieces in a large pot, add water and bring to a boil. Turn down the fire to slow cooking soup. Grab foam. Add the chopped carrots and onions and cook over low heat for 2-3 hours, add boiled water occasionally. Add pressed garlic and season with salt, pepper REM parsley and dill. Prepare the soup thicker, so that one or two scoops of cooked green? Nye Blend in blender and stir back into the soup. 10 servings
1 cello chicken cut into 8 pieces
1 kg of chopped carrots
1 kg onions,
4 cloves garlic, pressed
Salt, pepper, parsley and dill to taste
Source: 1000 red family doctor, published by Reader's Digest Do you ever feel dizzy after eating?
If so, you may suffer from the so-called postprandial hypo tension, which affects up to a third of adult men and women. Loosely translated it means low pressure occurring after a meal.Digestion is a complex process that requires the interplay between the digestive, nervous and circulatory system. The primary requirement is to redirect the blood to the stomach and small intestine.
To compensate for this diversion of blood to the heart beat faster and harder and blood vessels away from the digestive system is narrow. These two actions maintain blood pressure and blood flow to the brain, legs and the rest of the body.For some people, however, the heart and blood vessels do not respond as they should.
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