Ukuze kuhlanjululwe isibindi ngendlela yomdokotela owaziwayo kakhulu ezweni lethu, uGennady Petrovich Malakhov, isikhathi esifanele kunazo zonke izinsuku ezingu-10-13 zenyanga (ngaphambi kwenyanga egcwele). Ukuze wenze lokhu, udinga ukuphuza ijusi elisha ngaphambi kokudla kwasekuseni, ngakho kufanele ube nesidlo sasekuseni esilula, futhi kulula ukudla isidlo sasemini. Emva kokuphelelwa yisikhathi samahora amahora amabili noma ngaphezulu, udinga ukufaka indawo yokushisa efudumele endaweni yokubhaka. Kungaba kuhle ukubopha leli bhodlela lamanzi ashisayo bese uhamba usuku nosuku ngalo (ngokuthinta kuze kube ngu-20: 00). Kusihlwa - isisombululo se-citric acid namafutha omnqumo kufanele sishiswe ku-30-35 degrees.
Umthamo wamafutha uxhomeke ekubekezeleni kwawo kanye nesisindo saso. Iphunga elilodwa lamafutha afudumele lihlanjululwa nge-sip of juice eyodwa (noma 2 on 2). Ukuqhubeka kweminye imizuzu engu-15 - futhi siphindaphinda kusukela ekuqaleni. Uma nje amafutha nejusi engekho.
Uma kungazelelwe kukhona ukunxanxathela, ngakho-ke kudingeka ulinde kancane (kuze kube khona ukunyamalala kwalesi sibonakaliso). Khona-ke udinga ukuqhubeka nenqubo. Uma i-nausea ingadluli, kumele uyeke ukusebenzisa i-oli nejusi. Kodwa asikhiphi ibhodlela lamanzi ashisayo.
Izinyathelo zokuthuthukisa umphumela wokuhlanzwa kwesibindi kulokhu akuyeki. Emva kokuphuza ibhotela kanye nejusi (ngendlela, umthamo webhotela kanye nejusi kufanele kube cishe ngu-100-300 ml), ngemva kwehora ukuthatha indawo enhle kakhulu (mhlawumbe - esithende), vala ingane yesokunxele (ingaba ikotini) futhi phefumula ngokuthula ngakwesokudla. I-pepper encane eshisayo - esiqongweni solimi, kodwa endaweni yesibindi kudingeka ufake i-applicator Kuznetsova (ungakwazi nge-spikes ensimbi). Konke lokhu ukuze kukhishwe amandla kanye nokushisa kwesibindi.
Ngokuqhubekayo senza izivivinyo ezifana nalezi: lapho kutholakala khona intukuthelo sicabanga ukuthi siqondisa umcibisholo omlilo esifundeni sesibindi. Ukuphuza kuyashesha futhi kubushelelezi (cishe ama-breaths angu-5 ngomzuzu), i-diaphragm ivula ngokugcwele, bese izivumelwano ukuze isisu sinyathelwe phezulu ngangokunokwenzeka.
Ngakho-ke sibahlamba isibindi, sithuthukise ukugeleza kwegazi, geza ama-clots kanye nama-slags. Lokhu kusetshenziselwa imizuzu engu-15-30. , bese uphumula ihora bese uphinda. Ukuphumula, udinga ukubeka i-magnetic applicator esibindi noma kumagnet. Ukusebenzisa i-magnet, uqinisa i-capillary circulation. Lesi yisici esibaluleke kakhulu.
Kusukela ngo-23: 00 kuya ku-3: 00 (ngezinye izikhathi kusondele kuze kube sekuseni) kunezinto ezihlukahlukene zokudoba namatshe. Lokhu kunesimo sokuphumula okuvamile. Ngalesi sikhathi kuphela, i-biorhythm ye-gallbladder nesibindi ikhulu kakhulu. Ngokuvamile, ngisho nasekuseni, kune-stool evulekile. Ngalo kufike inani elikhulu kakhulu lamatshe ne-bile, elinesimo samafutha omoya. Ukuze uhlanganise umphumela, kubalulekile ukwenza i-enema yokuhlanza. Okulandelayo - ukuphumula nokudla kwasekuseni. Kungcono ukuthi ukudla kwakho kokuqala (ibhulakufesi) kuhlanganise nengxenye yelitha lejusi, isanqante noma i-beet-apula (1: 5). Kuyasiza ukuhlanza isibindi. Futhi ngokuhamba kwesikhathi ungadla isaladi nge-porridge (ubilise emanzini), bese-uphila impilo yokuphila futhi ube nempilo.
Izincomo zokuhlanzwa kwesibindi ngendlela kaMalakhov
Uma isisindo somzimba wakho singaphezu kuka-65 kg noma awubekezeli kahle amafutha, u-150-200 ml weoli uzokwanela ukuhlanzwa kokuqala kwesibindi ukugwema ukuhlanza. Uma ungaqhubeka uphuza okuningi - ukwanda kube ngu 300 ml, uma kungenjalo - shiya inani elifanayo (lokhu kwanele).
Uma emva kwesikhashana kuhlanza ngokungazelelwe, ungesabi, noma ngabe iqukethe iziqu ze-mucus (kungenzeka ukuthi zimnyama noma ziluhlaza). Lokhu kusho ukuthi amafutha anejusi asebenze esiswini futhi awususa ifilimu, okuyinto enempilo. Ngokuvamile lokhu kwenzeka ngesikhathi sokuhlanza kokuqala. Kulesi simo, ukuhlanza okwesibili udinga ukusebenzisa amafutha omncane nejusi. Kodwa okwesithathu kufanele kwandiswe ngomthamo.
Kubalulekile ukuphumula ngesikhathi sokuhlanzwa ngendlela kaMalakhov. Ukuhlanzwa kwesibindi ngokuvamile kudlulela ngokungenabuhlungu. Ngokuvamile kukhona ukuphuma okukhulu kakhulu futhi kubonakala sengathi isibindi "siphefumula". Uma ukwesaba nokukhathazeka kwakho kuhlanganiswa nemizwa yakho, uma ukhathazekile ngenxa yokulinda, "shrink" - thatha amaphilisi amabili we- "No-shpy" - lokhu kuzokuqeda phansi. Konke kuzohamba kahle.
Ukuhlanzwa kuvinjelwe ngemuva komsebenzi onzima nokuzila ukudla. Igebe izinsuku ezingu-3-5. Umzimba uzodla ijusi nebhotela ngaphandle kwalokho. Futhi nakakhulu nakakhulu - usuke ukhathele kakhulu. Ukuqonda ukuthi le nqubo - ukuhlasela kwesibindi - izokunika ukuqonda ukuthi idinga amandla okuphazamiseka okukhulu.
Ukuhlanza. Inani labo
Ukuhlanza kokuqala kunzima kakhulu. Ngezinye izikhathi kwenzeka ukuthi lapho kuvela izintambo ezimhlophe, ubhiya obudala ngobuningi, isikhunta, namatshe - cha. Lokhu kusho - ukuhlanzwa akuphumelelanga kakhulu. Lokhu kuvamile. Ngokusobala, ngokusobala, isibindi sinama-clogged kakhulu, ngakho-ke akudingeki ukuba kuhlanzeke eyodwa, ukuze amatshe avele. Ukuhlanza okuqhubekayo kwenziwa ngokucabangela isimo sempilo (badlula kalula ngokucacile). Ukuhlanza kokuqala okuthathu kwenziwa ngekhefu emasontweni amathathu. Okwesine kufanele kwenziwe ngenyanga eyodwa, kanti eyesihlanu kwababili. Unyaka ozayo, kubalulekile ukuchitha ukuhlanzwa kokubili, kodwa kokubili - kokubili. Inani eliphelele lokuhlanzwa kwesibindi kungaba ngu-10 (/ -).
Yini okufanele uyidle ngemva kokuhlanza isibindi?
Kudingeka udle, ugxile ekufuneni kwakho. Into engcono kakhulu ukuqala ngamanzi (okukhulunywe ngenhla). Okulandelayo - ama-saladi anamakhambi amasha (ayikho imayonnaise!). Khona-ke iphalenda emanzini, ungakwazi ngebhotela noma olwandle kale. Qhubeka nomoya ofanayo usuku lonke. Ezinsukwini ezilandelayo, engeza ukuhlukahluka.
Kumele sijwayele ukudla okunomsoco. Ngokuhamba kwesikhathi! Sifaka ukudla okuthosiwe, okucebile, okusemathinini, okubhemayo, okunamafutha (ikakhulukazi esiqandisini - isibindi asithandi izitsha ezibandayo). Konke okuyi-starch, ikakhulukazi, ufulawa omhlophe, ugqoke isibindi bese wenza kube nzima kakhulu. Ubhontshisi, amakhowe - awafiseki. Ukuphikisana kwezigaba: ama-marinades, pepper, lwesinaphi, uviniga, itheniphu, anyanisi, isithombo, i-sorrel, i-garlic, ikhofi enamandla, i-cocoa futhi, okwamanje, utshwala. Izitsha ezibabayo ziyingozi kwesibindi. Khuthaza umsebenzi wakhe omuncu. I-Flavour flavour icindezela imisebenzi ye-pechenka.