Business news from Ukraine


Many people, who have become vegetarians, risk gaining negative experience of eating poor quality seasonal fruit and vegetables, says nutrition expert Veronika Vero, who is also an author of health improvement programs.
“In my practice, I often noticed the presence of nitrates in seasonal fruit. Since vegetarians often have an increased sensitivity to tastes, such people may have a stronger reaction to nitrate-containing food than ‘omnivorous’ people,” Veronika said.
According to the expert, after long body purification, consumption of any contaminated food may cause at least an allergic reaction or even a serious poisoning. This is connected with changes in vegetarian’s metabolic processes.
“The body of a person consuming both animal and plant food can accumulate toxins for years, but finally this may cause liver cirrhosis or another serious disease. As to vegetarians, their bodies response immediately as they do not accumulate toxins,” Vero said in a program on healthy nutrition on the Expert Club YouTube channel.
She said people, who decided to become vegetarians, first of all should focus on self-improvement and self-education, because learning healthy nutrition programs is one of the most important tasks of a person, who decided to refuse from eating meat.
Veronika Vero, a vegetarian and healthy nutrition expert, spent more than eight years of training at a research and development center. She is the author of several programs, seminars, as well as physical, mental and energy retreats.
The full video is available on the Expert Club YouTube channel.

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Doctor of Biological Sciences Sviatoslav Morozov, who is also a healthy nutrition expert, says food producers first of all aspire to reduce their products’ cost value and often ignore the harm they may cause to consumers’ health. Otherwise, they will be simply unable to withstand the market competition.
“Speaking about monotonous diet for farm animals and various chemical additives, they are used not to poison consumers. Nobody pursues such a goal. The task is different – to cut the cost value and make products with a very long shelf life,” Morozov said.
In a commentary to the Expert Club YouTube channel, the scientist also noted that these rules are used for all categories of food, including meat, dairy and vegetarian products.
“The problem of chemical additives and foreign substances, which could get into food in the process of animal or plant breeding as well as during their processing, is very topical today. For example, natural wine from the wood can be stored for only three days, after which yeast appears in it. It can be stored for a very long time only due to chemical additives,” the biologist said.
According to Morozov, in order to make sure that the food is clean, one should know the brands which are certified to make products without harmful additives. Today, this can be easily done through the Internet.
The full video is available on the Expert Club YouTube channel.

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