“Food in the fall needs to be reviewed,” the blogger noted. “Use seasonal products that are characteristic of your region in natural times. We follow the natural rhythms.”
According to Rybko, autumn is the time of onions, garlic, potatoes, beets, carrots, celery, cabbage and sauer vegetables.
“Fruits are also important – apples, pears, citrus fruits, lemons, grenades, persimmon. But it is important that the diet consists of 70–80% of seasonal and local products and only 20-30% of the imported – for example, bananas, avocados, olives,” the expert said.
The fish advised in the fall to use spices such as Provencal herbs, turmeric, coriander, fragrant pepper, bay leaf, ginger, rosemary, oregano and basil.
In this case, the food should be warm, wet and oily.
“More finished food than raw. Hot instead of cold. Domestic instead of dry, not the time of sandwiches,” she said. “More good fat, fewer carbohydrates.”
The fish recommended not to abuse flour and dairy products, as well as keep your legs warm.
“It will reduce the appetite too much,” added a nutritionist.
