Today, food safety is defined not only by freshness but also by the purity of the environment in which food is stored. Modern technologies allow control over every factor - from the gas composition in packaging to the microclimate and container materials.
Humanity has always sought to extend the life of food - from the first farmers drying grain in the sun to modern laboratories with vacuum and freeze-drying systems. The reason is the same as it was thousands of years ago: food is seasonal. The ability to preserve it once meant surviving the winter, waiting for the next harvest, and remaining independent of chance supplies.
Many people believe that if their cholesterol level is normal, their heart is safe. However, statistics show the opposite: heart attacks and strokes often occur in people whose test results do not raise any concerns.
One of the reasons for such “unexplained” cases is lipoprotein(a) or Lp(a) - a little-known but extremely important marker of cardiovascular risk.
The speed and pattern of aging differ for each person: in one, blood vessels are the first to be affected, in another — the joints, and in a third — the cognitive sphere. Therefore, an effective program must be based on objective data, not only on the clinical picture.
Aging is a natural biological process that affects every level of the body’s functioning. Over time, the ability of cells to repair themselves declines, damage accumulates, and adaptive mechanisms weaken. But the pace and manifestations of aging vary greatly from person to person: some remain active and mentally sharp well into old age, while others experience significant decline as early as middle age.
Today, we live in a world surrounded by synthetic chemicals — in the air we breathe, the water we drink, the food we eat, the cosmetics we use, the packaging we touch, and the cleaning products we rely on. These substances include solvents, plasticizers, preservatives, and by-products of industrial processes. Even if we don’t notice them directly, our contact with them is constant and often invisible. For example, if you leave a plastic water bottle in the sun, you’re likely drinking water that now contains microplastics.
I didn’t come to the idea of growing my own microgreens right away. It started when I read that growing lettuce on a commercial scale in Canada is simply not profitable — the climate, heating, and lighting all make it too expensive. So even the greens we see on the shelf are shipped in from the south — mostly from California.
A balanced diet does not require significant expenses or a lot of time for preparation. Even a basic day of eating can be built from simple, accessible foods — without complex schemes or special diets. Below is an example of such a day, where each meal covers the body’s basic needs and provides a stable level of energy without sudden sugar spikes.
This article outlines the basic principles of balanced nutrition for an adult without dietary restrictions or serious health issues. Let’s assume your body digests all the main food categories well: meat, fish, dairy products, eggs, legumes, grains, vegetables, fruits, and greens. Based on this broad and diverse foundation, it is possible to build a diet in which each food group is represented — at least in small quantities. This is what is called a balanced diet.
Actinomycetes are a group of Gram-positive bacteria that occupy an intermediate position between bacteria and fungi. They form branched filamentous structures resembling mold mycelium and are capable of producing spores. While many species of actinomycetes are found in nature and play a role in the decomposition of organic matter, some strains can be pathogenic and pose a health risk when they begin to proliferate in the indoor environment.
