Ukuze uhlambulule isibindi ngendlela yonyango ogqithisileyo welizwe lethu, uGennady Petrovich Malakhov, ixesha elifanelekileyo kakhulu li-10-13 iintsuku zenyanga (ngaphambi kokuthwasa kwenyanga). Ukwenza oku, kufuneka uphuze ijusi elitsha ngaphambi kokutya kwasekuseni, ngoko kufuneka ube nesidlo sasekuseni esilula, kwaye kulula ukuba nesidlo sasemini. Emva kokuphelelwa kweyure okanye ezimbini iiyure, kufuneka ubeke ishushu esifudumele kwindawo yokubhaka. Kuya kuba kuhle ukubopha le bhotile yamanzi eshushu kunye nokuhamba yonke imihla kunye nayo (ukuya kwangoko ukuya ku-20: 00). Ngobusuku - isisombululo se-citric acid kunye neoli yeoli yomnquma kufuneka ifuthe kwi-degrees 30-35.
Umlinganiselo weoli uxhomekeke ekunyamezelweni kwayo kunye nobukhulu bayo. Enye i-oyile efudumele iyahlanjululwa kunye ne-sip of juice (okanye 2 ngo-2). Ukuqhubeka kweminye yemizuzu eyi-15-kwaye kwakhona siphinda kwakhona ukususela ekuqaleni. Ngokude nje xa ioli kunye nejusi kungekho.
Ukuba ngokukhawuleza kukho ukugquma, ngoko kufuneka ulinde elincinci (kuze kube yilapho ukunyamalala kwale mpawu). Emva koko kufuneka uqhubeke nenkqubo. Ewe, ukuba i-nausea ayidluli, kufuneka uyeke ukusebenzisa ioli kunye nejusi. Kodwa asiyikususa ibhotile yamanzi ashushu.
Amanyathelo okuphucula impembelelo yokuhlanjululwa kwesibindi kule nto ayimise. Emva kokuba uphuze ibhotile kunye nejusi (ngeendlela, umlinganiselo webhotela kunye nejusi kufuneka ube malunga ne-100-300 ml), emva kweyure uthathe isikhundla esinokuzikhethela (mhlawumbi - kwizithende), vala ikhefu elingasekhohlo (ingaba ikotoni) kwaye Ukuphefumula ngokuzenzekelayo ngokunene. I-pepper encinci - esecaleni lolwimi, kodwa kwindawo yesibindi kufuneka ubeke isicelo se-Kuznetsova (unako nge-spikes zensimbi). Konke oku ukwenzela ukuvelisa amandla kunye nokushisa esibindi.
Ukuqhubela phambili senza oku kusebenzayo: kwi-inhalation sicinga ukuba siqondisa iintolo zomlilo kwindawo yesibindi. Ukuphefumula kuyacotha kwaye kuyabhanya (malunga nemiphefumlo emi-5 ngomzuzu), i-diaphragm ivula ngokuzeleyo, kwaye emva koko iikontraka ukwenzela ukuba isisu sityinwe ngokuphakamileyo kunokwenzeka.
Ngoko sihlamba isibindi, siphucule ukuhamba kwegazi, sihlambe iingubo kunye nama-slags. Lo msebenzi uyenziwe malunga nemizuzu eyi-15-30. , uze uphumle iyure uze uphinde uphinde. Ukuphumla, kufuneka ufake i-applicator magnetic kwisibindi okanye i-magnet. Ukusebenzisa umbane, uqinisa umjikelezo we-capillary. Le nto ibaluleke kakhulu.
Ukususela ngo-23: 00 ukuya ku-3: 00 (ngamanye amaxesha ukusondela kusasa) kukho inkunkuma kunye namatye ahlukeneyo. Oku kunendlela yokuphumla ngokuqhelekileyo. Kanye nje ngeli xesha, i-biorhythm ye-gallbladder kunye nesibindi ikhulu kakhulu. Ngokuqhelekileyo, nangona kusasa, kukho isikhala esivulekile. Ngalo kufike inani elikhulu kakhulu lamatye kunye ne-bile, enesimo seoli yeoli. Ukudibanisa umphumo, kubalulekile ukwenza i-enema yokuhlambulula. Ukuphumla okulandelayo kunye nesidlo sasekuseni. Kucetyiswa ukuba isidlo sakho sokuqala (isidlo sakusasa) siquka isiqingatha sesitha sejisi, isanqante okanye i-beet-apple (1: 5). Inceda ukucoca isibindi. Kwaye emva koko ungadla isaladi kunye ne-porridge (ubilise emanzini), kwaye-ke uphile ubomi obunokholo kwaye ube nempilo.
Iingcebiso zokuhlambuluka kwesibindi ngendlela kaMalakhov
Ukuba ubunzima bomzimba wakho bufikelela kuma-65 kg okanye awuyikunyamezela ioli, u-150-200 ml weoli uza kulungela ukuhlanjululwa kokuqala kwesibindi ukuphepha ukuhlanza. Ukuba unako ukuqhubeka uphuza ngaphezulu - ukwanda ukuya ku-300 ml, ukuba awukho - ushiye umlinganiselo ofanayo (okwaneleyo).
Ukuba emva kwexesha kwakuye kuhlanza ngokukhawuleza, musa ukukwesaba, nangona iqulethe iziphumo ze-mucus (mhlawumbi emnyama okanye eluhlaza). Oku kuthetha ukuba ioli kunye nejusi sele isebenze esiswini kwaye yicacisa ifilimu, ephikisayo. Ngokuqhelekileyo oku kwenzeka ngeyure yokuqala yokuhlanjululwa. Kule meko, okwesibini ukucoca kufuneka usebenzise ioli kunye nejusi encinane. Kodwa okwesithathu kufuneka kunyuswe kwi dose.
Kufanelekile ukuphumla ngexesha lokuhlambuluka ngendlela kaMalakhov. Ukuhlanjululwa kwesibindi kudla ngokugqithisileyo. Ngokuqhelekileyo kukho ukugqithisa okunamandla kwaye kubonakala ngathi isibindi "siphefumula". Ukuba uloyiko kunye nexhala lixubene kunye nemizwa yakho, ukuba unomdla ngenxa yokulinda, "hlala" - thatha iipilisi ezimbini "ze-No-shpy" - oku kuya kukunciphisa. Yonke iya kuhamba kakuhle.
Ukucocwa akuvumelekile emva kokusebenza kanzima nokuzila ukutya. Ikhefu liintsuku eziyi-3-5. Umzimba uya kuyidla ijusi kunye nebhotela. Kwaye kunzima kakhulu - usuke uphelelwe ngamandla. Ukuqonda ukuba le nkqubo - ukuhlasela kwesibindi - iya kunika ukuqonda ukuba idinga amandla okubambisana okukhulu.
Ukucoca. Inani labo
Ukucoca kokuqala kunzima kakhulu. Ngamanye amaxesha kwenzeka ukuba ngexesha lokuphuma kwemicu emhlophe, ubuninzi bebhoze ngobuninzi, ukubunjwa kunye namatye - akukho. Oku kuthetha ukuba ukucoca kwakungekho mpu melelo. Oku kuqhelekile. Ngokucacileyo, ngokucacileyo, isibindi sinamaqabunga kakhulu, ngoko ke akuyimfuneko ukucoca enye, ukwenzela ukuba amatye avele. Ukuhlanjululwa okuqhubekayo kwenziwa ngokuqwalasela imeko yezempilo (bayadlula lula lula). Ukuhlambuluka kokuqala kweentathu kwenziwa ngekhefu kwiiveki ezintathu. Okwesine kufuneka kwenziwe kwinyanga enye, kunye neyesihlanu kubini. Ngomnyaka kamva, kubalulekile ukuchitha ukuhlambuluka okubini, kodwa kubini-nye. Ingqikithi yokuhlanjululwa kwesibindi i malunga ne-10 (/ -).
Yintoni omele uyidle emva kokuhlamba isibindi?
Iindleko zokutya, ugxile kwisondlo sakho. Into ephambili kukuba uqale ngamanzi (okukhankanywe ngasentla). Ezilandelayo - ama-saladi aneemifuno ezitsha (akukho i-mayonnaise!). Emva koko iphalaji emanzini, unako ngebhotela okanye ulwandle olwandle. Qhubeka nomoya ofanayo usuku lonke. Ngeentsuku ezilandelayo, faka ulwahlulo.
Simele siziqhelise kwisondlo esifanelekileyo. Ngethuba nje! Sifaki ukutyiwa, isityebi, sikhokhwe, sitshiza, sinokutyiwa okutyebileyo (ngokukodwa ngokufrijini - isibindi asithandi izitya ezibandayo). Yonke into egciniweyo, ngokukodwa, umgubo omhlophe, i-clogs isibindi kwaye yenza kube nzima kakhulu. Iibhontshisi, amakhowe - azinqwenelekayo. Iingqungquthela zenkalo: i-marinades, i-pepper, isardard, iviniga, i-turnip, i-anyanisi, israyi, i-sorrel, i-garlic, ikofi eqinile, i-cocoa kwaye, ngokuqinisekileyo, utywala. Izitya ezicocekileyo ziyingozi kwiqindi. Khuthaza umsebenzi wakhe omuncu. I-Tart flavours icinezela imisebenzi ye-pechenka.