Pure Benefit: 3 Best Side Dishes for Slimness and Youth

A side dish is not just an addition to a meat dish to make it easier to eat. It is an equal source of nutrients and energy. Its properties affect blood sugar levels, satiety, and overall well-being. Additionally, it influences skin condition, mood, and even hormonal balance.

Recently, in a major publication, nutritionist and endocrinologist Mikhail Ginzburg named the three best side dishes for women over 50. In fact, they are beneficial at any age for the prevention of chronic diseases and early aging. And of course, not just for women!

We analyzed their composition, expanded the list, and even created a "side dish menu" for those who love variety.

Best Side Dishes from the Nutritionist

According to Mikhail Ginzburg, the best side dishes in mature age are:

— Buckwheat

— Pearl barley

— Steamed vegetables (broccoli, cauliflower or Brussels sprouts, carrots, zucchini, as well as spinach and green beans).

These products are rich in fiber, slowly raise blood sugar levels, keep you full for a long time without overload, help reduce "bad" cholesterol, and support the heart, blood vessels, and intestines. This means they help you stay energetic, avoid weight gain, and reduce the risks of diabetes, hypertension, and other age-related diseases.

What if you’re tired of buckwheat and pearl barley gives you gas?

Of course, the same side dish day after day can quickly become boring. And everyone’s body is different, and not all side dishes are well tolerated.

In fact, the list can be expanded — with both familiar products and those that have relatively recently appeared on our table:

Lentils

Rich in plant protein, iron, and zinc. Cooks relatively quickly, with a taste that is something between potatoes and grains. However, people with irritable bowel syndrome should consume it very cautiously — choose red lentils and rinse well before cooking.

Brown rice

Unlike white rice, it contains more fiber and B vitamins.

Quinoa

Contains complete protein, ideal for vegetarians. This grain is also rich in magnesium and amino acids.

Spelt

A lesser-known but tasty and dietary side dish. Spelt is an ancient type of wheat with a low glycemic index.

Millet

An underrated grain: helps detoxify the liver and thyroid.

Some side dishes can even be combined. For example, lentils + stewed vegetables + poached egg — a great lunch that won’t overload you but will provide protein, fiber, and vitamins.

If you want variety, you can sometimes bake vegetables in the oven, not just steam them. This way, they will taste better, with a light crust, and you won’t get tired of the "hospital" taste.

What’s in the anti-rating?

Nutritionists advise minimizing side dishes that quickly raise blood sugar and do not provide long-lasting satiety. These include white rice, pasta made from soft wheat, and potatoes (especially fried). They are tasty but work against us — like a friend who suddenly invites you to a café, knowing you are on a diet.

Get inspired, try, and adapt to yourself!

Many people start to "get healthy" after the first warning signs: blood pressure spikes, sugar rises, weight increases. But eating habits are like financial habits: the sooner you start, the easier it will be later.

The point is not to eat buckwheat and steamed zucchini for the rest of your life. It’s about choosing the side dishes that are tasty, healthy, and comfortable for you. Alternate, add spices, cook with imagination — and your body will respond with gratitude.