In modern restaurants of great importance in recent years has been given to the subject of health: healthy eating, healthy lifestyles and, in general, an integrated approach to balanced nutrition. Embody these ideas, mostly at an intuitive level, enthusiastic restaurateurs. As relief, in fact, they wait in this matter nowhere. Manufacturers and suppliers may be partly declare the superior performance of their products, but to a certain point until it intersects with the actual sales, with business interests. A nutrition in the country is in a bifurcated state. On the one hand, there are serious professionals working in the segment of Applied Nutrition, which is part of the complex actions of rejuvenation and health rights, and on the other hand, an overwhelming number of nutritionists old school is absolutely not in the current trends and practice is guided by outdated regulations. By those standards, which set themselves categorically different goals and challenges than those faced by modern man today.
Furthermore, we have set for ourselves at some point the question: is it possible in principle to establish a restaurant, a cafe, a kind of sports facility or health focus, which can provide quality and accurate, in fact, catering to the scheme of "healthy diet"?
And how, sometimes, divergent views before and after the receipt of any practical knowledge. The more we learn from practice on this issue, the more we realize that we do not know anything about healthy eating.
Here are some sketches of the most illustrative examples.
Vegetables and fruits. Of course, many people say about the integrity of fruit and vegetable diets. And unconditional benefits of fruits and vegetables in the diet of modern man. But, according to serious professionals Russia Academy of Natural Sciences, the daily vitamin C is contained in 2-2,5 kg of apples, or 3 liters of grape juice, or 6 oranges. Even if people can eat so many oranges, then you need to understand that these products contain only vitamin C. And if you set a task to collect the daily rate of vitamin A, for example, you have to eat another 1.5 kg of carrots, vitamin E - 1.5 kg of peanuts, potassium and magnesium - 2 kg of melons or bananas. It is clear that such a number of fruit per day no one can consume. And, eating a tangerine and sweet with a cup of coffee in the morning, a young girl might rather speak of a simplified form of fasting, and not useful for a healthy diet.
Bacteriologic seed is fresh cucumbers and tomatoes, lettuce and other vegetables, as a rule, gives the worst results. Some prefer to handle them in a weakly acidic solutions, leaving them at night in a weak solution of acetic acid, but even these measures do not allow these crops suitable for mass feeding. They always give the background, causing alarm among experts laboratories SES. The reasons are many. The main reason - the importation and transportation distance. And, in order not to suffer millions in losses, they immediately sell at the lowest prices in the retail trade or revived them accessible in ways that they can be sold in principle. So all kinds of border and customs barriers do not make our oranges, juicy and delicious. And, we know, what a tragic way has passed this vegetable from the Turkish field to tomato salad. We would assume the responsibility to say that this salad is not a healthy diet. Very doubtful. For greenhouse vegetables are fewer questions.
Fish and seafood. The biggest mystery in our country, in the segment catering - a fish. Washed by a huge number of oceans and seas, the country has a good set of traditional commercial fish species on the table of consumers. What is called the Norwegian salmon - the fish is not wild, and industrial breeding. The red meat of this fish is due to feed additives. Norway has 727 fish farms and 66 floating factories. Of course, all they are interested in Russia's market. But not all fall on him. Fish from the Pacific region is hardly seen in the European part of Russia, except canned or deep-frozen. European fish - always expensive. Any plant food, particularly those employed in the price segment is not above average, almost can not afford anything other than 2-3 the most affordable types of fish. There are entire cities and regions where the fish is practically impossible to find in the menu prestigious restaurants, since it has no demand.

Milk and dairy products. Here, of course, there is another myth. In the manufacture of 1 kg of butter be 20 liters of milk. Now, count how many should cost natural butter, if you imagine the price of liter of milk. At the farm market, it is about as much and stands. No wonder the last time at the highest level, started a debate about milk and dairy products. But can not afford catering, except for a segment of restaurants "luxury", so the cost of ingredients? Usually, their kitchens can see only the most affordable vegetable oils. Dairy business - is also a business. Manufacturers of dairy products in a competitive environment, fight for the consumer. The basis of this competition - price, as the milk - a product strategy. Casual. Can a manufacturer in such circumstances to fight and more for higher quality? There is no such certainty. Therefore, returning to the words of anxious outbursts of indiscriminate consumption of Western "lemonades" aunts, nutritionists, I want to recall an old song: "Children drink milk, be healthy." Although the practical work with the production of certain milk producers, according to its color, taste, coagulation, odor and consistency, says that the product is just better to move to a group of soft drinks (sodas) for a more correct comparison.

Fresh meat and meat diet - perhaps one of the most appropriate types of products, because our country is more or less decent choice and alternative providers. Do not agitating for any diet, of course, can say with certainty that the meat market we have a stable situation. In any case, we can talk about numbers, and the quality and the amount of proposals both imported and domestic meat for the most zealous of his fans. So far, anyway. But pinned to the blue antibiotic dietary chickens, which are produced on an industrial scale in the country's leading poultry farms, of course, primarily aimed at the preservation of poultry. And business, as such, its security, especially given the precedents of recent years associated with infectious bombings in Southeast Asia.
However, doctors and dermatologists, allergists have faced in recent years with such problems as child allergic to milk and chicken protein. A regular vaccination campaigns for livestock and poultry on occasion, and no reason for hedging and tranquil life of responsible officials - a fact. Medics have already eliminated the typical causal relationship of skin allergy in children with food antigens such as egg, chicken and cow's milk. And old-school professionals continue to struggle with citrus, potato chips and Coca-Cola, despite the fact that the total consumption of these products in times less than the basic food of man.
Many people talk about traditional Russian cuisine, but a serious cook would call and ten genuine Russian cuisine. The reasons are very simple. A huge number of dishes drawn, most often, other peoples and cultures. A framework of Russian cuisine are found. Especially kitchen pre-Petrine era. Since it was closer to Western models without a trace, she lost a great many recipes and dishes. What one can say if this method of cooking, like frying, practically not used in traditional Russian cuisine. Much has been lost and, unfortunately, the specialists have little opportunity to restore the picture of the culinary culture of that time.
And, of course, the technology of cooking. Perhaps the only modern, largely ahead of time methodology can help to reveal taste of certain products, giving them the true sound. Of course, there are products that were difficult to spoil something, such as caviar, if not diluted ... But most of the products, no matter how delicious and environmentally friendly as they are, require proper preparation. Otherwise, the pathos remains only in name, in the pages of the menu, rather than the taste receptors. Often confronted with the simplest dishes, such as an ordinary piece of correct clippings or some seafood, which is sometimes virtually cripple the restaurants, where there is a perception that the value of food is determined by the cost of ingredients. And, moreover, that we get an unbalanced combination of the basic product and a side dish, which few people feel in principle, but burned like napalm, prawns with some beer sauce or "marbled" meat which is fried so strong as not sometimes melted iron. But if the technology can do only meat in the pot and boil pasta, then the question of setting literate menu based on healthy eating, is in itself problematic.
Do not want to belittle the role of some chefs, but for many, especially mediocre restaurants, the role of personality in history is less important than a balanced technological process and properly cooked food. Today the design bureau leading manufacturers of process equipment for the restaurants are creating solutions that provide complete control of the equipment for the entire process of cooking. The principle of full automation of virtually guarantees that a standardized high-quality food to be not only a master chef with 20 years of experience, but also at yesterday's pupil.
A good restaurant is today - a place where technology can prepare fully, one hundred per cent, to use the gifts of nature and to give that inimitable product that no unnecessary experiments on him by the staff gets on the table Customer.