South American culinary culture

The food used in the Andes has a profound influence on indigenous cuisine. Here, foods like corn, potatoes and other tubers are the staple foods. The most common and familiar meats of the region are llamas (Peru) and Guinea pigs.

Freshwater areas have salmon. Chupe andino refers to stews and soups in the Andes. Chicha is an important drink at the Andes. There are also: Humita, Locro, Arepa, Chanfaina, chili and quimbolitos …

Kết quả hình ảnh cho ẩm thực nam mỹ

These are popular dishes at small shops. It is not difficult to find potatoes in dishes. Potatoes are processed into many famous dishes, including the famous Pachamanca dish.

The region’s tropical regions are divided into South American regions: the Atlantic and Pacific coasts and the Amazon. There are popular fruits such as guava, pineapple, papaya, mango, banana and elderberry.

The climate and geography also allow the cultivation of crops such as sweet potatoes, parsley, barley, cassava, and beans.

Kết quả hình ảnh cho ẩm thực nam mỹ

Besides, the Pacific Ocean and the Atlantic Ocean also provide large quantities of seafood such as king crab, lobster and euphausia superba – a recently discovered seafood.

If you visit the Easter Island, you will find delicious tuna flocks and abundant hills, creating a sea with an extremely rich cuisine.

In the Amazon region offers a variety of fresh fish and tropical fruits. Meats such as guinea pigs, turtles, Paca and Pecari boars for the processing of Kuane, Tacacho, Tacaca are also extremely rich.

Pampas region has influence from Italy and Germany. Therefore, you can easily find dishes such as Pizza, Pasta, Polenta. These dishes are popular in Argentia, Brazi and many countries in the Pampas region in general.

The southern region of Chile and Argentina has many sheep and cattle farms to process delicious dishes. Whereas in Brazil traditional dishes such as Feijoada, include legumes with common pork and beef.

These foods should and should not be used when taking antibiotics

Spinach, kale, broccoli .. are vitamin K-rich foods that you should supplement during the use of antibiotics. Using a lot of antibiotics will make you feel tired. Therefore, you need to combine with many foods to limit the side effects of drugs as well as help your body recover faster.

When you use too many antibiotics, the side effects it causes are disruptions to the intestinal microbiota, causing diarrhea. Therefore, it is necessary to supplement a Probiotic rich diet to help restore intestinal bacteria balance and promote beneficial bacteria production.

The Probiotic beneficial bacteria are abundant in yogurt, so you need to eat plenty of yogurt to help your body strengthen your immune system and prevent intestinal diseases. You can supplement vitamin K by eating a variety of green vegetables such as spinach, kale, broccoli, lettuce, vegetable oil, meat, cheese and soy.

Besides supplementing Probiotic, the addition of vitamin K-rich foods is also essential. The lack of this vitamin leads to organ bleeding from the organ, because vitamin K is needed for blood clotting.

In addition to beneficial foods, you should avoid the following foods during the use of antibiotics: Prepared foods, tomatoes, citrus fruits such as lemon, orange, strawberry. You should avoid them as they interfere with the absorption of antibiotics in the blood. The foods high in fiber also slow the absorption of antibiotics.

Do you know a bunch of kale vegetables can contain nearly 700% of the recommended daily intake of vitamin K? They are actually very rich in vitamin K. They also contain lots of calcium and iron for body.

Vitamin K is an important vitamin in blood clotting and helps the body to have strong bones. Without adequate vitamin K, you will be more likely to develop heart disease, tooth decay, osteoporosis and affect the digestive system. Supplementing vitamin K into the diet is the way we fight the disease comprehensively.