Pokhlebkin about the Turkmen drink chal

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Pokhlebkin about the Turkmen drink chal

In the summer, when the body loses its reserves of microelements, one of the most popular drinks among the Turkmen people - camel chal - helps to restore the water balance.

The usefulness of the drink in the prevention of a number of diseases and the possibility of its widespread use in folk medicine has been repeatedly emphasized by the Dear President of Turkmenistan Gurbanguly Berdimuhamedov.

So, in November 2020, during the opening ceremony of the modern sanatorium "Bagabat", built in the Ak Bugday etrap of the Akhal velayat, the leader of the nation and the author of the book "Turkmenistan - the land of healings" dedicated to the development of balneology, noted that the camel chal has long been known for its beneficial properties. as a drink that stimulates immunomodulatory processes and strengthens the defense system and human health.

The drink contains a large amount of trace elements and vitamins that have a positive effect on the body as a whole. So, calcium is necessary to strengthen bone tissue, hair, nails and teeth, magnesium - to improve the work of the heart muscle. The iron contained in the drink has a positive effect on the composition of the blood, copper promotes the production of hormones, and zinc strengthens the immune system and is necessary for the nervous system.

A fragment of the book "National cuisines of our peoples" is devoted to chal and its preparation, the author of which is one of the largest connoisseurs of world cuisine, William Pokhlebkin.

“Chal is prepared in several ways: using a special ferment or its substitutes, using an old chal or combining chal with water, and, finally, using pure cultures of lactic acid bacteria.

The preparation of a special leaven, called mountains, is difficult and time-consuming, therefore, in most cases, a new chal is obtained using the chal of the previous day as a leaven. If there is none, then katyk can be used as a primary ferment, including from cow and goat milk. But in this case, for the first time, the chal turns out to be of a lower quality, slightly carbonated, and only after three or four re-fermentation does it "level out", acquiring all the properties of a real chal. "

Chal is an excellent therapeutic and prophylactic agent, which is recommended for use in case of sclerosis, diabetes mellitus, vitamin deficiency, rheumatism and chronic gastritis.

Continuous use of chal improves the functioning of the digestive system and promotes well-being. The main condition is long-term use, which increases the body's resistance to disease. Therefore, older people, who often use chal, look more energetic and cheerful.

Roman TEPLYAKOV