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If you feel that over the holidays you overeated and overloaded the intestines, too actively fed harmful bacteria sugar, you can pass one of the home detoxes, which is possible to carry out by yourself.

Nutritionist Catherine Jensen shares detox options that will help you after the holidays to restore the balance of microflora and eliminate the effects of overeating and holiday excesses.

The point of a detox is to
Give your body time and opportunity to rest from digestive activity and redirect energy to regain strength and health.
Stop feeding the harmful bacteria in the microbiome, which die without being fed by sugar and yeast, while continuing to supply fiber to feed the beneficial part of the microflora.
Start losing fat, which accumulates toxins, which means that as fat tissue decreases, it decreases in the body.
Serious detoxification programs, such as long fasting on water and vegetable broth and juices, should only be done under the guidance of a competent nutritionist. Not everyone can withstand such experiments, detoxification often causes unpleasant feelings - from headaches to nausea and dizziness, and it happens that the program should be changed or switched to a sparing option. And in a juice fast, it is important to find a balance between vegetable and fruit drinks, since the latter are high in sugar and feed the harmful part of the microflora.

It seems very difficult to apply sustainability principles to food. Where to take the time to plan to "healthily" buy the right food, choose containers, cook in some special way to reduce emissions and garbage...? In fact, it's real if you have a plan. Chef Palak Patel, owner of vegan Indian street food restaurant Dash & Chutney in Atlanta, who heads up the Well + Good 2022 ReNew Year program, offers a week-long guide to transitioning to a sustainable kitchen , she explains how to organize a "sustainable" kitchen, keep food fresh longer, minimize waste, and recycle what you have too and make delicious meals with it. Here's a guide to action by day.
Day 1.
Research your neighborhood markets and bases and find out what foods are realistic to buy in bulk. Make a list and head to the store for an eco-friendly purchase. You can also research online stores and find what you can order in a big bag instead of plastic pre-packs and use for a long time (nuts, cereals, pulses, flour, and so on). But it is profitable to buy in bulk products that you eat all the time. But if you need something for once, in this case, buy the minimum, so that it does not store and does not spoil. For example, one garlic or a few loose bay leaves.
Day 2
Make a list of all the purchases you need and stick to it at the store! A plan helps you avoid overspending and polluting the planet through compulsive shopping. Look in the fridge the day before and think through what you'll need for the week and what you already have at home. For example, three half-used cans of sauce. You definitely don't need another one that you could buy "just in case."
Day 3.
Get your kitchen cabinets in order. Food waste multiplies because you often forget what you have in stock and buy new stuff, throwing away not fully used packs of food. Organize your storage of cereal, flour, sugar, and spices so that your daily-use food jars are in the foreground. Put what comes in handy infrequently on the "second line" in the closet and higher. And always-needed products on the lower shelves at arm's length. Combine products in groups for cooking: for example, keep a set of spices for pasta or stew that you use all the time in one place. And add to them things you often forget to put in your dishes but would like to use.
Also, change where you store liquid foods, such as vegetable oil. It is usually stored near the stove. And that's understandable - you want it to be handy at all times. But oil spoils and rancid from light and heat, so it is better to store it out of the reach of bright light on a shelf or in a cabinet. Same with spices, they retain their flavor and properties longer if you store them in a dry, dark place.
Day 4
You probably season a large number of dishes with oil, from salads to pasta. For variety and benefits, make a long-lasting, versatile condiment for all occasions, like a green chickpea sauce that goes with any dish. Literally every ingredient is full of nutritional benefits. The sauce can be stored in a glass container in the refrigerator for up to two weeks.
Day 5
The cupboards have been put in order, it's time to organize the refrigerator. Usually anything out of sight is not kept in memory. And you can find mummified bits of vegetables from last year or a lost dumpling. Take everything out, wash the shelves, and arrange the food in a reasonable order. In the center and in the front, put out foods with expiration dates, things that need to be used soon. Don't hide food in a container, if that's how you forget about it, just put it on the shelf at the top. In the restaurant world, this waste reduction strategy is called "first in, first out." For example, leftovers from today's meal should not be consumed until you've cooked what you cooked two days ago.
And take care of food safety: for example, put meat on the bottom shelf so it doesn't come into contact with other food. Also, to keep bacteria off the food, cover all dishes on top.
Day 6.
Move nuts and seeds to the freezer. This is a great way to extend their shelf life, as they spoil faster in the heat and light (especially fatty nuts). A sure sign that they have gone bad is a bitter taste. You'll have to throw them out, and it's a shame. And in the freezer nuts and seeds will last six months or a year.
Day 7
Free up some space in the fridge in an ingenious way: make "Royal Eggs." The idea is to use up all the leftover snacks, vegetables and herbs that have accumulated in the fridge over the week. It doesn't matter if it is spinach leaves or a sprig of parsley, a piece of onion, a couple of leftover cherry tomatoes, or a small piece of cheese that you just can't throw away or use anymore. And don't forget to flavor the dish with the green chickpea sauce we made on day 4!