Nutrition rules >>>> How to drink an aperitif correctly?
How to drink an aperitif correctly?
At the word aperitif, many joyfully anticipate the opportunity to justifiably drink alcohol. But in fact, an aperitif is not understood as an alcohol-containing drink, but a drink that activates digestion (stimulates appetite). And the role of such a drink can be far from alcohol, but juice, milk, fermented milk drink, mineral water, herbal tinctures, tea, kvass or a non-alcoholic cocktail.
But in some countries that specialize in winemaking (France, Italy, Spain, Portugal, Greece), as well as in the agricultural regions of North and South America, Australia, in countries with a cold climate (Finland, Norway, Russia, Germany, etc.) it is low-alcohol drinks that most often act as an aperitif. This is due to the fact that, according to tradition and as a result of the preserved various recipes of drinks with a low alcohol content, the population of these particular regions can afford an alcoholic aperitif.
Serving an aperitif for dinner is a good form, tradition and dining etiquette, since it is lunch that involves several types of hearty dishes, for which you need to stimulate the digestive processes.
But the aperitif has another side - it is irritation of the gastrointestinal mucosa, which in some cases stimulates the secretion of digestive enzymes (in particular, saliva), and in other cases it is affected by the aperitif taken in the midst of inflammation.
The choice of aperitif must be coordinated with the state of health. So for people with chronic and acute diseases of the gastrointestinal tract, alcohol-containing and acid-containing aperitifs are contraindicated. But if a person suffers from enzymatic insufficiency in digestion, then aperitifs with alcohol and fruit acids will help to establish digestion processes.
Drinking an aperitif correctly means drinking it with a light snack. That is, when serving an aperitif, do not forget to provide in addition to it fresh or canned vegetables and fruits, sandwiches, canapes. It may seem that fruits are inappropriate at the beginning of a meal, as they are commonly seen as a dessert. But in fact, the acids that make up the fruit are also stimulants of the digestive processes.
An aperitif is entertainment before the main courses of the dinner, which allows you to make the lunch procedure unhurried, and the time spent at lunch - enjoyable. And, despite the fact that while eating, it is advised not to talk, alternating meals with an aperitif allows you to take a break for conversation.
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