There is a wide range of interpretations when it comes to fasting – depending on whether it is some religious obligation, the compulsion of a disease or just the need for the spring detoxification that calls for it. This also means that fasting can vary in time and in the types of foods that should be omitted from our diet for a while.
Towards the end of winter and with the approach of spring, we often feel as though our body were functioning ever more sluggishly. In this transitional period, depression and gloomy thoughts tend to take hold of us more frequently – but in fact, there are various means at our disposal to help prevent these moods.
You may think that for us, dieticians, it is easy to observe the recommended diet and keep our weight since we have good and detailed knowledge of the theoretical grounds: the physiological conditions, the rules of selecting the basic ingredients, the methods of preparation and the what, when and how of eating. And it is certainly true, but this does not mean that we would not be as fond of delicacies as anyone. The difference may lie, of course, in what exactly one considers as delicacy.