The transition from vegetarian to animal-based diet for people who have fasted should take place gradually. A sudden transition and abundant consumption of food can lead to the exacerbation of chronic diseases, especially digestive ones, and create a favorable ground for the development and aggravation of non-communicable diseases, such as diabetes or heart disease. At the same time, there is a risk of weight gain and higher blood sugar, IPN reports.
According to the head of the Nutrition Division of the National Public Health Agency Ana-Maria Racu, the body needs an average of 7-14 days to readjust digestive processes. It is recommended to introduce animal food products into the diet gradually. Initially, fermented milk products are introduced, then eggs and fish, after which poultry, rabbit or lean beef, and at the end of the period pork, lamb or milk can be added.
To promote digestion, half of the average food should consist of fresh fruits and vegetables, but also seasonal greens, and the salad should be seasoned with cold pressed oil, not mayonnaise. Food intake will be limited to 350-400 grams at one meal and will be followed by light physical activities and proper hydration of 2-2.5 liters of water per day. Sweet drinks will be excluded and the consumption of sausages, sauces, pickles or sweets will be limited.
To prevent food poisoning, traditional products should be prepared and chosen with caution. Eggs, egg paint, meat, meat products and cakes should be purchased only from authorized places, where all sanitary rules are observed. The eggs must be fresh, properly marked, have a clean, intact shell and should be hard boiled and kept refrigerated for a maximum of seven days. It is recommended to prioritize natural dyeing methods.
The Easter bread should have even, dry crust, without sticky spots or burnt spots on the surface. It is recommended to opt for Easter bread with natural ingredients, without vegetable fats and decoration of nuts or dried fruits, but also cakes or paskha with a short shelf life.
To avoid food poisoning, the World Health Organization recommends keeping hands and surfaces clean before and during food preparation, separating raw from prepared products, properly cooking the food, properly refrigerating and using water and ingredients safe for consumption.
The prepared dishes will be stored in the refrigerator for a maximum of 48 hours, while the products with mayonnaise or cream – 24 hours. Any type of food, whether raw or cooked, will be stored at room temperature for a maximum of two hours. The abuse of alcohol must be avoided.
Easter this year is celebrated on May 5.
