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Dangerous Pistachios: They Taste Strange, They Can Be Poisonous and Carcinogenic

Pistachios are a popular and healthy snack. They contain all the essential amino acids and are a complete source of protein. But caution is advised: sometimes pistachios can also be poisonous and even carcinogenic. We’ll tell you what to look out for.

Pistachios as a slimming agent

Pistachios are even said to help with weight loss: as part of a study conducted for more than three months, researchers at the University of California in Los Angeles gave 52 overweight test subjects two different snacks to nibble on in the evening. One half received 45 g pistachios, the other 60 g savory biscuits. Surprisingly, the pistachio eaters lost weight faster than the savory group, even though pistachios contain significantly more fat. Although the result gives food for thought, pistachios are not suitable as a basis for an effective diet. But you can make a positive contribution.

But be careful with pistachios, because the cheap varieties in particular are sometimes contaminated with toxic aflatoxins. These are toxins that are formed by a mold, more precisely: they are metabolic products of the molds Aspergillus flavus and Aspergillus parasiticus.

Since these fungi thrive best in warm and humid environments, foods from tropical and subtropical regions are particularly affected – for example peanuts, pistachios, almonds and other imported nuts, but also rice, corn and soybeans. Aflatoxins are considered toxic and carcinogenic. German food authorities have found increased levels of aflatoxins in pistachios from Iran in recent years.

We explain what you need to look out for when buying, eating and storing pistachios.

Pistachios are very healthy, contain all essential amino acids, potassium, iron, polyphenols, many other vitamins, antioxidants and unsaturated fatty acids and have a high triglyceride level and protein content. Unfortunately, however, incidents about aflatoxins, carcinogenic mold toxins, being found in cheap pistachios are becoming public again and again.

So that you can enjoy the actually very healthy stone fruits carefree, you should pay attention to the following things:
Drying phase: In the traditional production of pistachios (e.g. from Iran), they are not dried by machine, but in the sun. Since this process takes longer than the mechanical one, mold can quickly form here. So it is best to make sure that your pistachios have been dried by machine in a company. But be careful: loads are also possible here.
Smell: If the pistachios smell musty or rancid, you should definitely keep your hands off them.

Storage at home: You should store pistachios in their shells in a dry and cool place, then they can be kept for several months. They can spoil quickly even at room temperature. Pistachios that have already been shelled must be stored in the refrigerator. There they will keep in an airtight box for up to four weeks.
Tip: Pistachios can be frozen. They will keep like this for up to a year.
The general rule is: keep your hands off cheap pistachios: the controls to reduce toxins are expensive and people often skimp on them, which is why increased aflatoxin levels are found in cheap pistachios.
The world’s largest pistachio-growing region is in south-eastern Iran, around the cities of Kerman and Rafsanjan. The second largest producer is California, the largest growing area is here in the San Joaquin Valley. Pistachios were not imported into the USA until around 1880 and were cultivated there a short time later. The third largest producer of pistachios is Turkey.

Pistachios: what’s in them?

100g shelled pistachios contain 518 calories, 52g fat, 18g protein, 12g carbohydrates and 10.6g fiber. Stone fruits also contain a lot of minerals and vitamins, such as sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, ß-carotene, vitamin E, vitamin B1, vitamin B2 and vitamin B6, folic acid and vitamin C.
High quality pistachios
If you want to be on the safe side, it is best to buy high quality. We have put together a small selection of high-quality pistachios.

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Food

Can Mineral Water Actually go Bad?

Do you know that? An open bottle of mineral water suddenly tastes stale after a while. This inevitably raises the question of whether mineral water can go bad?

Mineral water from PET bottles lose their taste more quickly

It’s not that easy. The best-before date is prescribed by law and is not an official expiry date. According to the German mineral water information center, “mineral water can still be enjoyed without hesitation even after the deadline has expired.”

Water in plastic bottles has a shorter expiry date than water in glass bottles. There is a specific reason for this: water from plastic bottles loses its taste faster because oxygen can penetrate the PET bottle better than glass.

It is also rumored that hormone-like chemicals could escape into the water if the PET bottle were to heat up. A study by the University of Frankfurt am Main examined this suspicion. The biologists Jörg Oehlmann and Martin Wagner reported that twelve of the 20 types of mineral water tested contained a hormone similar to female estrogen.

Why does my mineral water taste stale?

The biologists also report that the estrogenic load in PET bottles is twice as high as in glass bottles. One reason for this could be the plasticizers contained in the plastic. According to the Frankfurter Allgemeine Zeitung, there are indications that this could gradually detach itself from the plastic and migrate into the water. It has not yet been confirmed whether this can also lead to health problems, but it is at least suspected.

Nevertheless, opened bottles should be consumed within a few days. Because microorganisms such as bacteria can get into the open bottle – and multiply there quickly. This happens quickly, especially in the summer when it is bright and very warm, according to the researchers at the Mercy Medical Center. Therefore, it is also recommended to store opened bottles in cool places.

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Food

Protein Bombs: These Plant Foods Have More Protein Than Eggs

Not only relevant for sports enthusiasts, but for everyone who wants to eat healthily: protein. Proteins have become a popular term, especially due to the fitness trend. Animal foods such as meat and milk are considered protein guarantors. What many do not know: many plant-based foods can compete with them. These are the vegetable protein bombs.

Benefits of plant-based protein sources

An egg has about eleven grams of protein. Not that much at all, considering that proteins owe their name to him.

It is well known that animal foods are harmful to health in large quantities. An egg, for example, contains five grams of fat and up to 280 mg of cholesterol, more than half the recommended daily allowance.

Plant-based sources of protein are a real alternative, not only because of the lack of cholesterol, but also because they fill you up for longer with the high levels of dietary fiber and secondary plant substances.

These are the vegetable protein bombs

But these are not the only advantages of plant-based protein sources. If you use protein sources from plants, you almost automatically avoid factory farming and the associated problems such as animal suffering or exposure to antibiotics. Another advantage of vegetable protein sources is the ecological footprint: the eco-balance of vegetable protein suppliers is generally better than that of animal protein sources. We have compiled a list of the top protein suppliers among plants for you.

Spirulina

Spirulina doesn’t tell you anything? No wonder, the superfood is only slowly making its way into the supermarkets. Spirulina is an alga found mainly in Mexican and partly African lakes. There, the algae have long been valued by primitive peoples for their anti-inflammatory and detoxifying effects. But that’s not all: 100 grams of spirulina contain a whopping 57 grams of protein.

Spirulina, which is considered a superfood, is now being cultivated or bred in a targeted manner. Although the alga is not a food in the narrower sense, but rather a dietary supplement, it is still the protein bomb par excellence. For comparison: Spirulina contains more than twice as much protein as beef.

The green-blue alga has a slightly fishy taste. If you like that, you can, for example, prepare a smoothie with a spoonful of spirulina powder and thus add almost eight grams of protein. Important: When buying spirulina products, you should always make sure that they are sustainably produced and certified.

wheat germ

Wheat germ is also a rather less well-known food in this country. Perhaps you know them from yoghurt or smoothies, for example. Wheat germ is actually – just like wheat bran – a “waste product” in flour production, even though it is very healthy. The oily wheat germ is located at the top of the wheat grain and accounts for only about three percent of the total weight. In addition to many B vitamins, vitamin E and other nutritional values, 100 grams of wheat germ also contain 32 grams of protein.

Overall, wheat germ contains 70 important nutrients, lots of fiber and also a lot of folic acid, which makes them particularly interesting for pregnant women. With their antioxidants, wheat germ also ensures beautiful and healthy skin and a healthy cardiovascular system. Wheat germ* is ideal as an addition to yoghurt, in a smoothie, in a salad or as wheat germ oil*. Wheat germ is high in calories, so two to three tablespoons a day is enough.

Important: Wheat germ is very sensitive to heat, so it should not be heated, boiled or baked, otherwise it will lose valuable nutrients.

hemp seeds

eat hemp seeds? Yes indeed. Competitive athletes have long discovered hemp protein for themselves. The seeds of industrial hemp – so everything is legal, no problem at all – contain many amino acids that the body cannot produce itself, but are very important for muscle building. In addition to this and the reported potency and fertility-enhancing effect, 100 grams of hemp seeds* contain 24 grams of protein, which is exactly as much as beef.

lenses

Lentils, a rather inconspicuous food that has it all. In addition to the many uses of legumes, lentils are also very healthy. Lentils, which, like all legumes, contain a lot of fiber and thus keep you full for a long time, also have a high zinc content, which stimulates the metabolism. In addition, 100 grams of lentils have 23 grams of protein – almost as much as beef – which also has a high biological value, i.e. can be easily absorbed by the body. Lentils are rightly the miracle cure for vegetarians and vegans.

pumpkin seeds

Nuts, kernels and seeds are healthy snacks for in between. They all have one thing in common: they all contain a lot of fat. For example, 100 grams of walnuts contain 65 grams of fat. Pumpkin seeds come off relatively well with their 19 grams of fat. In addition, the tasty seeds also contain all the essential amino acids and 19 grams of protein per 100 grams. The high lysine content also speaks in favor of the pumpkin seeds: lysine is an amino acid that ensures healthy bones and strong connective tissue. Chew on a handful of pumpkin seeds* regularly – your health will thank you.

quinoa

Quinoa: The South American plant is one of the pseudocereals and is one of the healthiest protein sources of all: It contains all the essential amino acids, with the high tryptophan content being particularly noteworthy. Tryptophan is an amino acid that stimulates the production of the happiness messenger serotonin and thus makes eating happy. In addition, quinoa is gluten-free and therefore also edible for people suffering from celiac disease. 100 grams of quinoa contain 13 grams of protein – significantly more than other grains.

Other plant-based protein sources

But that’s not the end of the list of plant-based protein sources. Other high-protein plants are (per 100 grams):
Soy flour – 40 grams of protein
Soybeans – 34 grams of protein
Peanuts – 25 grams of protein
Pine nuts – 24 grams of protein
Pistachios – 23 grams of protein
Peanut Butter – 22 grams of protein
Kidney beans – 22 grams of protein
Chia seeds – 21 grams of protein
Almonds – 20 grams of protein
Oats – 13 grams of protein

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Food

Expert Explains: This is Why Fish is so Healthy

It is said that eating fish is healthy. Rosina Püttmann from the Competence Center for Nutrition in Kulmbach explains why this is actually the case and which fish also score in terms of sustainability and regionality.

Rosina Püttmann: Regular consumption of fish can, for example, reduce the risk of heart disease, stroke or dyslipidemia. In addition to high-quality protein and omega-3 fatty acids, fish also provides vitamin D, selenium and iodine. High-fat sea fish such as salmon, mackerel or herring are particularly rich in long-chain omega-3 fatty acids. But domestic freshwater fish such as trout or carp also contain the same amount of omega-3 fatty acids as low-fat sea fish (saithe, hake, plaice or redfish).

How often should we eat fish – and how much?

The German Society for Nutrition (DGE) recommends one to two portions of fish per week, ideally 70 g of high-fat sea fish such as salmon, mackerel or herring and 150 g of low-fat fish. In reality, however, significantly less fish is eaten.

As part of its quality standards for community catering, the DGE recommends e.g. For example, sea fish should be included in the menu four times within 20 catering days (i.e. once a week) in day-care centers and schools.

Franconia is considered a fish region: which local species is the healthiest?

Trout, char and especially carp can be found most often on the menu in the Franconian region. These freshwater fish also contain the nutrients mentioned that make fish so valuable as food. A weekly fish meal of 200 g of trout or char fillet can cover the need for omega-3 fatty acids.

The carp, which is popular in Franconia, is in no way inferior to the ingredients of its freshwater colleagues. The fat content of the carp depends on its feeding. The natural fat content is around 4-5%, similar to that of trout.

How do I get the best out of the fish?

Whether roasting, baking, boiling, poaching, grilling, stewing or steaming, all cooking methods are suitable for fish. In general, nutrient-friendly cooking methods such as stewing or steaming should be preferred. The additional addition of fat can be dispensed with here.

For fat-free steaming, you can place the fish with herbs in a roasting foil and then cook in the oven. Herbs and spices such as basil, dill, curry, thyme, pepper, mustard, mustard seeds, ginger and garlic go well with the fish.

Anyone who likes to eat the fish fried and/or breaded or deep-fried should be aware of the higher fat content, which is then hidden in the breading.

Keyword sustainability: What do consumers have to consider?

More and more fish stocks are affected by overfishing. It is therefore important to pay attention to a sustainable origin and to select fish from stock-preserving and environmentally friendly fisheries or aquaculture. Seals from various organizations and associations, such as the MSC seal or the ASC seal, offer help with purchasing. For orientation, there are also checklists and guides for buying fish that show which fish are a good choice. Local fish such as Franconian carp score points in terms of sustainability with shorter transport routes and their freshness.

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Food

Do Not Throw Away The Cucumber Skins: You Can Still Use The Leftovers For This

Do you also peel your cucumber before eating it? Then don’t throw away the bowl in the future. Because this can be used in many ways. Whether for consumption, the skin or as a cleaning agent, cucumber peels are a real all-rounder.

Do not put cucumber peel in the compost: you can still use it for that

You will be amazed what else you can do with the cucumber peels. Without any extra effort, they are useful helpers in everyday life.

Smoothies with cucumber peels

If you like to drink a smoothie in the morning or in between, you can also mix the remaining cucumber peel into the drink. They give the smoothie a fresh taste and also enrich it with an extra portion of vitamins.

Salad with cucumber peels

In addition to sunflower or pumpkin seeds, cucumber peels are also suitable as an extra topping in the salad. Because these also make the meal particularly crunchy and add vitamins to it. In addition, with a bit of skill, the bowls also provide a visual highlight.

Recipes for cucumber salad – peeled or unpeeled

Especially in summer, a cucumber salad is a delicious side dish when grilling. You are welcome to use the cucumbers unpeeled so as not to lose the fiber and vitamins.
The shake cucumber salad is particularly suitable for an invitation to a barbecue or picnic, as it is prepared in a practical container for on the go.

Fight dark circles with cucumber peels

Cucumber peels also help against stress and fatigue, which can be seen in the eyes. Place strips of the bowl under your eyes for ten minutes while relaxing. Lie down and close your eyes. Afterwards you will not only look fresher, but also feel fresher.

Removing stains with cucumber peels

Cucumber peels as a stain remover? It’s actually possible. Above all, they are suitable for stains on walls, for example from pens. To do this, simply rub the peel over the appropriate area. However, the trick should first be tested on an inconspicuous area.

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Lifestyle

Tips for Creating a Greenhouse

Nowadays we have a wide range of greenhouses of different sizes and designs. In the shops, we find not only easily reconstructable models but also expensive, complex designs. We give advice on the different possibilities.

Having your own greenhouse offers you a new and exciting area of ​​gardening. You no longer have to worry about extreme weather conditions for your garden under glass. In your greenhouse, you can organize the amount of water your plants need yourself.

Which greenhouse model?

Many greenhouses are glazed to the ground. This is a great advantage because a lot of sunlight gets in, and the light is better stored and used in glass greenhouses. This way, more plants can benefit from the heat and thrive better and faster. A wide variety of plants can be grown in a greenhouse made of glass, such as tomatoes, cucumbers, and indoor plants.

Greenhouse planning

If you want to buy a small greenhouse and set it up in your garden, you should make sure that you don’t break any regulations. For example, it is important for a tenant to obtain the consent of the homeowner. If you move, you can of course take the greenhouse with you. You do not need a building permit to construct a greenhouse. You only have to take into account the minimum distance to the neighboring garden.

Before that, you also need to think about the foundation of your prospective greenhouse. You can use old railway sleepers or lay a concrete foundation on which the greenhouse will later stand freely or be bolted. A path made of concrete, stone slabs, or bricks in the greenhouse is useful and practical at the same time. On the one hand, this gives you dry feet and, on the other hand, you can work more cleanly.

Location of the greenhouse

Freestanding and rectangular greenhouses make the best use of sunlight when one long side faces south. If your greenhouse is only glass on one side, you should attach the glass side to the south. In this way, you ensure that as much light and sun as possible are stored in winter.

Racks in it should always be on the north side. A house wall to the east or west of the garden would be advantageous, as this would give the plants in the greenhouse both light and shade. If it faces north, it will be very shady and would only do well with pot and house plants (primrose, cyclamen, slipper flower). A house wall facing south can get very hot in summer. If you don’t have prospects for shading, you should choose sun-loving plants.

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health

Superfood Turmeric: How Healthy is The “Golden Spice” Really?

Many positive properties are attributed to turmeric: anti-inflammatory, digestive and health-promoting, to name just a few. The effect of the “golden spice” has been studied – but there is a problem.

Golden Spice: What is Turmeric?

Turmeric is similar to ginger and also belongs to the ginger family. However, it has a very intense yellow color. Hence the name “turmeric” or “golden spice”. The plant, which can grow up to one meter high, mainly thrives in Asia. As with ginger, the root is used.

The typical turmeric taste is often described as “earthy”, “bitter” or “spicy”. In the kitchen, it is suitable, for example, for rice or potato dishes, but also for refining vegetables. Since turmeric contains essential oils, proteins and about 5 percent curcumin, the spice is often touted as a remedy for many diseases. But what about the healing powers of turmeric?

Manufacturers advertise that turmeric can be used in many ways and, in addition to flatulence and a feeling of fullness, should also help against osteoarthritis, diabetes, cancer and Alzheimer’s. Turmeric does appear to have positive effects on digestion and a reduction in the feeling of fullness after eating. However, turmeric has not yet been sufficiently researched as a remedy for diseases.

Superfood turmeric as a remedy: This is what the spice can do

Turmeric has been used in India for 4000 years. Turmeric was considered sacred there and was one of the most important spices. In the traditional Indian healing art of Ayurveda, turmeric is counted among the so-called “hot spices”. These are said to have a cleansing and energy-giving effect.

So far, the plant has been tested almost exclusively in cell culture and animal experiments, using extremely high doses that humans cannot obtain from dietary supplements. The results from the laboratory studies are therefore not directly transferrable to humans.

A few human studies have been carried out, but since these included very small numbers of participants, the meaningfulness of these studies is very limited. In general, dietary supplements such as turmeric are not intended for the prevention or alleviation of diseases because, unlike conventional medicines, there is no evidence of their effectiveness. Although turmeric is said to have anti-cancer, anti-oxidant and anti-inflammatory effects, there is still no serious, scientific standard-compliant study that proves these effects.

Turmeric as a dietary supplement

Turmeric can therefore be used as a dietary supplement, since the curcumin it contains has a stimulating effect on digestion, for example, but it should not be used to combat ongoing complaints. Instead, a doctor should be consulted.

Turmeric as a dietary supplement comes in many different forms: turmeric powder*, turmeric extracts*, curcuminoids*, tablets with additional vitamin extracts* or turmeric oil*. For gastrointestinal problems, flatulence and as an anti-inflammatory, turmeric can be taken as a spice or in the form of dietary supplements and seems to help.

Other effects of turmeric

In addition to its digestive and anti-inflammatory effects, turmeric is said to have a whole range of other effects. If the medical journal Andrologia is to be believed, turmeric can not only flavor food but also help with erection problems. The spice is said to improve blood circulation in a man’s best piece.

Diabetics should also benefit from the golden spice. The ingredient curcumin is said to lower elevated blood sugar levels and contribute to reducing insulin resistance, reports the magazine ScienceDirect

In combination with black pepper, turmeric is said to be particularly healthy: According to a study by the “National Library of Medicine”, pepper is said to improve curcumin absorption in the human body by up to 2000 percent. Thanks to the improved absorption capacity, the spice can develop its abilities even more, according to the researchers.

What is undisputed, however, is that turmeric is a delicious ingredient in various recipes. Probably the most classic recipe with turmeric is the golden milk. With just four ingredients, the healthy hot drink, which is said to have countless positive effects, can be prepared within 15 to 20 minutes.

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Nutrition Myths: Why Orange Juice is Not as Healthy as You Think

For many, it is simply part of the start of the day: orange juice. However, new evidence shows he is not as healthy as many believe.

The nutritional values ​​in a 230ml glass of orange juice:

Calories: 110
Protein: 2 grams
Carbohydrates: 26 grams
Sugar: 22 grams
Vitamin C: 120 percent of the recommended daily amount
Vitamin B1: 15 percent of the recommended daily amount
Potassium: 13 percent of the recommended daily amount
Folates: 10 percent of the recommended daily amount
It’s actually pretty good, isn’t it? The only recognizable weak point: the sugar content. At 22 grams per glass, orange juice is comparable to a glass of cola, which contains roughly the same amount of sugar. That’s the equivalent of almost nine sugar cubes. Apart from that, however, orange juice is rich in vitamins and should actually be good for our body.

Scott Kahan, however, sees things differently. The scientist is certain that the consumption of orange juice is associated with obesity and organ damage. And not just because of the sugar. Orange juice has been squeezed from several oranges. Consuming the juice cannot be compared to consuming a natural orange. When you eat an orange, you not only take in the same vitamins with significantly fewer calories, but also valuable dietary fiber, which slows down digestion and creates a feeling of satiety. This does not happen with orange juice. You don’t feel full even though you’ve consumed more calories.

Fruit juices have a lot of calories, but they don’t fill you up

According to Kahan, the added sugar is just the tip of the iceberg. The high sugar content can be a problem for diabetics in particular. But they are not the only ones at risk: the large amount of sugar can also be harmful for non-diabetics.

Nevertheless, orange juice also has advantages when consumed correctly: The juice is a direct supplier of carotenoids, falvonoids and vitamin C. Carotenoids support the immune system and, as antioxidants, fight harmful substances in the body. Falvonoid is an anti-inflammatory and inflammation can always be a trigger for serious diseases. Vitamin C is an essential nutrient for the body. It improves and supports the immune system and also acts as an antioxidant.

“If you really like orange juice, it can be worth including in moderate amounts in a balanced diet,” says Scott Kahan. However, all the good stuff in the juice can also be obtained by consuming a whole orange – and with far fewer calories.

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