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A new hype for vegetarians and vegans comes from the tropics: jackfruit conquers the palate as a meat substitute. We show how useful the fruit is as an alternative to meat and where you can already buy jackfruit.

Jackfruit grows in the tropics around the world and is usually eaten ripe and sweet in its countries of origin. Depending on the variety, a single fruit can weigh up to 35 kilos. The jackfruit tree can grow up to 20 meters tall, but bears its fruit on the trunk, making it easier to harvest. If you cut open the ripe fruit, a milky juice comes out that is reminiscent of glue. No wonder, because it belongs to the mulberry family – like the rubber tree (Ficus), which has the same sticky property.

In its countries of origin, the ripe jackfruit is served as a sweet dessert or eaten as a snack; similar to bananas, it is often dried into crispy chips. The kernels are also used: either dried and ground into flour or roasted as an addition to savory dishes.

Jackfruit has recently been rediscovered as a meat substitute. However, this is less so in their countries of origin than on the plates of vegetarians and vegans in western countries.

Jackfruit as a meat substitute

In order to use the tropical fruit as a substitute for meat in hearty vegetarian or vegan dishes, it must be harvested unripe. When ripe, their taste is reminiscent of fruit gum and would be out of place in goulash. Raw, however, the unripe fruits are inedible and hard, only their further processing makes them the fine-grained substitute for beef, pork or chicken.

In order to give the jackfruit tree enough strength to let a few jackfruit grow big, sweet and juicy, some smaller fruits are knocked off the tree unripe in the course of fruit growth. Every hobby gardener knows the method of “cutting out” the native tomato plants, every winegrower does the same thing in his vineyard on the vine.

Instead of disposing of these sorted unripe fruits, they are placed in brine for the local market or, more recently, processed into meat substitutes for export to western industrialized countries. The unripe, fibrous flesh is almost tasteless and can therefore be marinated to taste.

If the fruit pieces are cooked in a marinade and then seared, they are very reminiscent of meat. The crust also creates an almost perfect optical illusion. After all, it is the spices that determine the taste of meat.

Where can you buy jackfruit?

If you want to get started right away to conjure up a vegetarian goulash, a tender vegan “pulled pork” or a juicy burger, you won’t find what you’re looking for in every supermarket right away. Most of the canned or frozen pulp sold in Asian stores was harvested ripe. It tastes delicious, but it is only good as a fruity dessert, not as a hearty ingredient in meatless dishes.

If you are lucky enough to have the list of ingredients translated by the sales staff or do some research, you can also find unripe jackfruit pickled in brine in Asian, mostly Indian grocery stores. You can also find canned unripe jackfruit online. But before they can be used as an alternative to meat, they have to be cooked until soft by heating.

Jackfruit as a meat substitute: nutritional values similar to potatoes

Jackfruit actually mimics the fibers of meat in texture, and with spices it’s possible to create not only a similar mouthfeel, but an almost identical taste. However, the jackfruit has less to do with the nutritional values of meat. No wonder, given its high carbohydrate content, it is often served straight from the home garden as a substitute for rice in its countries of origin.

Nevertheless, jackfruit suppliers like to advertise their natural product with claims such as “nutrient-rich”, “rich in minerals”, “high in fiber”, “high in potassium”, “high in calcium and magnesium” and other advantages.

Basically, these statements are not made out of thin air, but a comparison with local food is worthwhile to decide for yourself whether it is really worth importing a jackfruit over thousands of kilometers (each per 100g):

Potassium: jackfruit 407mg; Potatoes 384mg, pumpernickel 192mg
Magnesium: Jackfruit 37mg; potatoes 22mg; Pumpernickel 54mg
Calcium: Jackfruit 27mg; potatoes 7mg; Pumpernickel 24mg
Protein: jackfruit 1.1g; potatoes 2g; Pumpernickel 4.84g
Fiber: jackfruit 4.15g; potatoes 1.56g; Pumpernickel 8.83g
While jackfruit’s reputation as a super-healthy meat substitute isn’t false, it’s also a bit blatant. As with avocados, the following therefore applies: only those who really use it to replace meat are actually better off ecologically. If you only put it on your plate for trend reasons or for alleged superfood nutritional values, you will find more ecological alternatives. (With this and other nutritional information, it should be remembered that the degree of ripeness, preparation methods, etc. also have an influence on the nutrients contained.)

Jackfruit instead of soy?

So far, the most popular meat substitute products have been protein-rich specialties made from tofu or seitan. The consistency of seitan is also somewhat similar to that of meat, but it is not suitable for people who suffer from gluten intolerance (celiac disease) or who want to avoid gluten.

Soy itself is a higher quality source of protein than meat, but not everyone likes it, has a different texture than meat and, depending on its origin, has been criticized for contributing to the deforestation of tropical forests or for being made from genetically modified soybeans.

The jackfruit’s path to success seems almost pre-programmed: it is gluten-free, has nothing to do with genetic engineering, offers an extremely meat-like mouthfeel and contains little fat. Green light for the jackfruit BBQ? Unfortunately, it’s not that simple…

Allergy to jackfruit

It’s not well-documented yet, but there is a risk of immediate allergic reactions with jackfruit. So if you are allergic anyway, you should definitely start small. Cross allergies are possible, for example, in allergies to nuts and birch pollen.

Transport routes worsen the ecological balance of the jackfruit

Those who do without meat or animal products often do so for ecological reasons. Not only the love of animals is decisive, but also the knowledge of the catastrophic ecological balance of animal-based foods is leading more and more consumers to eat vegetarian or vegan.

And that’s exactly the catch with the new meat substitute: Because the jackfruit only thrives in the tropics (especially India and Bangladesh), it already has a significant carbon footprint when it comes to our stores. Irrespective of whether it is shrink-wrapped, preserved in cans or transported and sold deep-frozen: the fruity meat alternative has already used up a lot of fossil fuels before it is eaten.

We do not yet have any publicly available data on the precise CO2 emissions from jackfruit. Nevertheless, one should at least question the jackfruit from an ecological point of view. The life cycle assessment of regional, seasonal vegetables is probably better when consumed daily.

Because jackfruit is just about to become the new star among vegans and vegetarians, there are only a few farms that cultivate the fruit according to the guidelines of organic cultivation (see above: Buy jackfruit: preferably organic). On the positive side, jackfruit is typically grown in mixed cultures.

Food

Sustainable Coffee Drinking: Facts and Tips About Beans, Filters and More.

Filter, espresso, cold brew: coffee is cult – but is it also healthy? When are beans fair trade? What can you do while drinking coffee to protect the environment? Here are the most important facts about sustainable coffee enjoyment.

Is drinking coffee healthy?

100 ml of coffee contains an average of 50 mg of caffeine – a natural stimulant that stimulates our circulation and metabolism: the heart beats faster, blood pressure rises and we become more alert and receptive again. Because of this effect, coffee is one of the so-called “legal drugs” – and is very popular among students, office workers and even athletes.

But like any drug, coffee has all sorts of side effects and can even become addictive: as soon as the body gets used to the regular intake of caffeine, drinking coffee becomes less and less effective – and if you stop drinking coffee, withdrawal symptoms can occur. Those who consume too much often suffer from insomnia, headaches or are generally irritable and nervous. The European Food Safety Authority recommends a maximum of 400 mg of caffeine per day – i.e. no more than 800 ml.

Caution: Pregnant or breastfeeding women should be particularly careful about how much coffee they drink – babies are also supplied with caffeine, but are much less able to break down the substance than an adult.

5 tips: How to drink your coffee more sustainably

In addition to the Fairtrade seal, there are numerous other ways to make drinking coffee in the morning a little more environmentally friendly:

Coffee to go: Many drink their coffee on the way to the office – and buy it in paper cups with a plastic lid at the nearest bakery.
Anyone who brings their own coffee from home saves money and can decide for themselves what kind of coffee ends up in the cup. However, if you don’t want to do without the brewed coffee from your regular baker, you can ask where he gets his beans from.
On the go without a thermos mug? Then keep an eye out for Recup: The reusable coffee mugs are already widespread in many big cities – you can take them with you for a deposit of 1 euro and return them to the nearest branch with Recup mugs. There they are washed and sent to the next customer.
Small regional roasting houses with hand-distilled varieties have sprung up in large numbers in recent years – you can also find them in your big city. The advantage: Here you can drink high-quality coffee, in which the roasters have invested a lot of time and love – and you can taste it too. Most of the varieties are even organic and fair trade. Get your beans from a local roastery and support quality over bulk.
Drinking less coffee is doing the environment a big favor. Coffee cultivation is anything but resource-friendly: 140 liters of water are used for one cup. So only drink coffee occasionally – this way you can appreciate the aromatic drink more and feel the effect more intensively again. Coffee withdrawal will also do your body good.

Food

Kamut: What You Should Know About Khorasan Wheat

Long forgotten, the virtues of Kamut are now being rediscovered. The old type of grain is an ancestor of wheat, but is significantly healthier and more sustainable than wheat. We show why.

Kamut or Khorasan wheat – one and the same?

Khorasan wheat refers to an original type of wheat that was cultivated 6000 years ago. Along with emmer and einkorn, it is one of the oldest cultivated grains. There are many legends about the exact origin, but the old grain probably comes from Central Asia. Hence the name, because “Chorasan” was an earlier region in parts of today’s Iran and Afghanistan.

In contrast, Kamut is not a designation for the grain variety, but rather a protected product designation for organically grown Khorasan wheat. In the 1990s, US farmers from Montana began marketing the organic product under the ancient Egyptian word “kamut.”

Differences from modern wheat

Kamut is a natural hybrid of a wild form of wheat and durum wheat. Kamut grains are two to three times longer than conventionally farmed wheat. The golden-yellow grain has a mild, nutty taste.

The ancient grain is grown in North America and southern Europe. Although old grain varieties such as Kamut deliver significantly lower yields than, for example, sophisticated modern wheat, Khorasan wheat is much more resistant to diseases and pests. However, if they are infested, conventional methods will not help. This is because pesticides do not work on this type of wheat. In spite of this, or precisely because of this, the cultivation is more sustainable than with today’s overbred varieties, which would hardly yield any yields without fertilizers and pesticides. The slower growth and the ineffective sprays are the reason why the wheat variety is uninteresting for conventional agriculture.

As a result, you will find almost exclusively organic Khorasan wheat in Germany – then under the name “Kamut”. Health food stores, organic or natural food stores are good addresses here. However, due to the lower yields, you have to expect higher prices than with conventional wheat.

Ingredients – What makes Kamut so healthy?

Ingredients and calorie content per 100 g:
Calories: 346g
Egg white: 14.8 g
Fat: 2.4g
Fiber: 8.9 g
Carbohydrates: 61.7 g
The high protein content immediately catches the eye. With 30-40% more protein than modern varieties, Kamut has excellent gluten properties. The ancient grain is therefore particularly suitable for elastic doughs.

The proportion of unsaturated fatty acids is also higher and the old grain can score with a variety of vitamins and minerals. According to NABU, Kamut contains significantly more zinc, phosphorus and up to 30% more magnesium than other types of whole grain. The most important vitamins are vitamin E, B1 and B2.

A particular advantage is the high content of selenium – a trace element which, in combination with certain vitamins, counteracts the formation of free radicals. It is also said to protect against cancer and strengthen the immune system. The daily selenium requirement is already covered with 200 g of kamut bread.

Is Kamut suitable for a gluten-free diet?

No! Kamut, like modern wheat, contains some gluten. People who suffer from celiac disease should therefore avoid the grain. Good gluten-free alternatives include millet, amaranth, quinoa or buckwheat.

However, the ancient grain is considered to be more digestible than conventional wheat. According to a study published on ScienceDirect, people with gluten sensitivity (not celiacs!) have significantly fewer symptoms after eating flour made from ancient grains.

use of kamut

In principle, you can use Kamut instead of wheat or spelt. The grain is available in the form of whole grains, flakes, couscous, semolina or flour. Unlike conventional wheat, Kamut does not differentiate between different types of flour, there is only a light and a whole grain variant.

Due to the high gluten content, this wheat variety is particularly suitable for elastic doughs, such as pasta or baked goods. The nutty note is also excellent in bread. The special form of the starch in Kamut also delays retrogradation in baked goods. That means they stay fresh longer.

Alternatively, you can simply cook the grains and serve them as a side dish.

Food

Emmer: Interesting Facts About Ancient Grain

Emmer is one of the oldest types of grain in the world. The ancestor of our modern wheat is rich in nutrients and tastes spicy and nutty. Here you can find out why you should try Emmer.

What is emmer?

Emmer (also Zweikorn) is one of the oldest cultivated cereals in the world, along with Einkorn. Almost 10,000 years ago, the ancient grain was cultivated in the region of the Fertile Crescent in the Middle East. The grain is an ancestor of today’s wheat.

Later, emmer also came to Europe: In Rome, Julius Caesar developed a taste for the grain – under him the ancient grain became one of the most important staple foods. As higher-yielding varieties became known, emmer was increasingly pushed out of European fields.

In contrast to einkorn, emmer grows two grains per spikelet – hence the name “two-grain”.

Emmer cultivation: entirely without sprays

Along with einkorn, spelled and kamut, emmer is one of the four ancient grain varieties. The healthy grain belongs to the “wheat” genus and is very similar to our current durum wheat. Both grow tall and develop very hard grains.

Emmer is mainly grown in organic farming, because: It doesn’t need any pesticides! The ancient grain is naturally resistant to pests, fungal attack and negative environmental influences. The reason for this is the husk: each grain of husked grain is surrounded by a solid shell that protects the grain in the field and makes it easier to store.

Unlike modern wheat, emmer also thrives in lean, nutrient-poor fields. As a result, its cultivation protects the soil and contributes to ecological diversity. Emmer is therefore extremely frugal to grow – according to the Initiative Urgetreide, however, the yield is significantly lower than that of modern wheat. While the highly cultivated wheat yields eight tons of grain per hectare, Emmer only has two to four tons. In addition, the husk has to be removed in an additional step before the grains can be processed further.

Black Emmer – A special variety

The slightly higher-yielding black emmer developed naturally from emmer. The grains have a black color that protects the grain from UV light. This makes black emmer one of the most resilient types of grain there is. In the course of climate change, however, the UV-resistant ancient grain could soon gain in importance.

Emmer: properties and use

Emmer is available as a whole grain, flakes, grist or as flour in the organic market or health food store. Emmer grains have a hearty and nutty taste. If you bake bread from them, it gets a dark color. In addition, beer is brewed from the Urkorn.

If you cook the whole grains, you can also use them as a side dish in soups, casseroles, or salads. The minestra di farro is traditionally cooked with emmer – this Tuscan soup used to be served mainly to soldiers.

In Germany, emmer is mainly used to make bread. However, pure emmer bread is hard to find, as the grain is less sticky than wheat. Therefore, flour mixtures are often used for the bread. Because it is very similar to durum wheat, emmer is also ideal for pasta. Due to the hard grain, the pasta remains al dente after cooking.

As the ancestor of wheat, emmer also contains gluten. Urkorn is therefore not an alternative for people who suffer from gluten intolerance. However, the gluten in Emmer is structured differently – people with a mild gluten intolerance can often eat it without any problems. Information about gluten-free flour can be found here.

What makes Emmer so healthy?

Emmer contains many valuable ingredients: Because of the many minerals it contains and the high protein content, the original grain is much healthier than white wheat flour. Here is a brief overview of the nutritional values per 100 g:
Calories: 325g
Carbohydrates: 62 g
Protein: 13 g
Fiber: 9 g
Fat: 2.7g
With around 13 g of protein per 100 g, emmer contains about twice as much protein as wheat. Your body not only needs this to build muscle, but it also keeps you full for a long time. Emmer also scores with a lot of zinc, iron and vitamin E. The carotenoids it contains preserve the eyesight. Overall, the nutrients in emmer are similar to those in spelled.

Food

Maltose: What You Need to Know About Malt Sugar

Maltose is not only found in beer and bread, but also in many other foods. But what is maltose and where is malt sugar used for sweetening?

What is maltose?

You may also know maltose under the name malt sugar. Maltose is one of the carbohydrates and is formed when starch is broken down. Maltose is mainly found in potatoes and barley. From a chemical point of view, maltose belongs to the family of double sugars (disaccharides), just like lactose or normal table sugar. However, malt sugar has a significantly higher glycemic index than table sugar, which makes it even more unhealthy and thus eliminates it as a sugar alternative.

use of maltose

The caramel-tasting malt sugar is less sweet than regular sugar. Its sweetening power is around 40 percent. Nevertheless, it is often used as a sweetener. Mainly to sell consumers a supposedly low-sugar product. Because maltose is viscous, it is also often used for thickening. In addition to confectionery, you can also find malt sugar in savory foods or light products as a fat substitute, but above all in:
drinks
Sweets
Baked goods, in particular bread
baby food
light products
Beer
Maltose is traditionally contained in malt beer, as the name suggests. The malt sugar here is the result of the brewing process. In addition, artificial lactic acid can be obtained from maltose.

health

9 Exciting Facts about Sex from Research

Many interesting facts about sex as research results at a glance. So you can live your pure femininity during sex. We hope you enjoy reading.

The most exciting facts about sex from research tell you how women function. You will also learn how to deal better with women during sex. And of course how you as a woman can behave naturally during sex.

Sex promotes health and general well-being

When thinking about a healthy lifestyle, most people probably first think of a healthy diet, fitness, wellness cures, meditation, yoga, and beach holidays. The latest research results from scientists from different parts of the world showed that sex also contributes to a holistically healthy lifestyle. Also read about natural birth control methods.

1) Sex strengthens the cardiovascular system

Sex strengthens the cardiovascular system, and the widely accepted fear that sex could trigger a heart attack has been refuted by test results. The risk of a heart attack was cut in half in men who had sex at least twice a week.

2) Sex reduces stress levels

Sex reduces stress levels and reduces the effects of unhealthy stress. It even makes you more resilient, with the result that blood pressure in people who have regular sex rises less in stressful situations.

3) Sex increases energy expenditure

According to British scientists, sex increases energy consumption. only 90 calories are burned in 30 minutes, but like other sports, it has a training effect that affects the whole body. In addition, read more tips on healthy weight loss.

4) Sex strengthens the immune system

According to a study by American researchers, having sex once or twice a week strengthens the immune system. Immunoglobulin levels, which play an important role in fighting infections, increase. However, this result only applies to those who indulge in pleasure once or twice a week. This no longer applies to people who do not use it at all, or who have sex more than three times a week.

5) Sex relieves pain

Sex even reduces the sensation of pain. During lovemaking, the strong painkilling hormone oxytocin (an orgasm hormone) is released. As a result, the test person’s pain threshold fell by more than half.

6) Sex strengthens pelvic floor muscles

Sex strengthens the pelvic floor muscles in women and reduces the risk of incontinence. When women tense their inner muscle groups during sex, it’s ideal. So you can train your female muscle groups and at the same time increase the pleasure for both partners.

7) Sex lowers prostate cancer risk

Sex lowers the risk of developing prostate cancer. Young men between the ages of 20 and 30 can reduce the risk of prostate cancer in later years by a third with five or more ejaculations per week.

8) Sex promotes good sleep

Sex favors a good and healthy sleep. Hormones are released that have a very positive effect on the restorative deep sleep phases. This in turn has an impact on lower blood pressure and a balanced psyche.

9) Sex boosts self-confidence

According to the scientific results of American researchers, beautiful and satisfying sex life can increase self-confidence and promote the ability to bond. It’s actually not particularly surprising, but psychological facts play an essential role in people’s mental strength and health.

Food

Fructose: What You Need to Know About Fructose

Fructose is also called fruit sugar. It is a natural sugar that is mainly found in fruit, vegetables and honey. But the image of the supposedly healthy fructose has been crumbling for some time. You can find out what’s going on here.

For a long time, fructose was considered a healthy alternative to conventional household sugar. Since fructose is metabolized independently of insulin, it was assumed that it is particularly suitable for diabetics. The Federal Institute for Risk Assessment has been warning against this widespread opinion for several years.

And otherwise, fructose has a better reputation than is actually appropriate. Here you can find out what fructose is, what effects it has on the body and what you should pay attention to when consuming it.

Fructose is not just fructose

Fruit, vegetables and honey naturally contain fructose. They also provide important vitamins
The situation is different with industrially produced fructose. Ordinary household sugar consists of 50% fructose and 50% glucose (i.e. grape sugar). While glucose is metabolized quickly, fructose takes a while to be used for energy production.

Fructose in finished products is often advertised as a “natural sweetness” and is therefore quickly considered “healthy”. In fact, fructose is particularly popular because it’s sweeter than regular sugar, cheaper, and works as a flavor enhancer. The simple sugar is often found in chocolate, pastries and lemonades. But also in pre-cooked pasta or pizza

The body does not depend on fructose. While he can metabolize the fructose from natural sources well, he is often overwhelmed with the amounts from finished products. The consumer center recommends no more than 25 grams of fructose per day

Fructose: This is how fructose affects our health

Exceeding the recommended daily allowance for fructose is a no-brainer. Already one
This
Fructose enters the bloodstream via the small intestine. However, if you eat a large portion of fructose or suffer from fructose intolerance, larger amounts of fructose can reach the large intestine. There they ensure that more gases and acids are formed. This can cause bloating with diarrhea and abdominal pain
One
The metabolic syndrome is mentioned in the same context. A study by the European Food Safety Authority from 2011 found that the consumption of fructose increases insulin resistance, lipid metabolism disorders, which in turn affect the liver
Because fructose doesn’t affect insulin levels that much, the brain doesn’t get the information that the body is full. This makes it easy for you to take in more food than you need. Sweets encourage us to “want more” and to reach for these foods more often. In addition, fructose should
It is also suspected that fructose has a negative effect on uric acid levels and can therefore promote diseases such as gout.
According to one

Fructose: You should pay attention to this

The common wisdom also applies to fructose: “The dose makes the poison.” You should still eat a sufficient amount of seasonal fruit and vegetables every day

As a rule of thumb, five servings per day are recommended. Since vegetables generally contain less sugar than fruit, the DGE (German Society for Nutrition) recommends covering three of the portions with vegetables. A smoothie or a self-pressed juice would fully replace a portion. So that the drinks don’t get too sweet, it’s best to mix fruit and vegetables here too, for example in a green smoothie

It only becomes critical if you also consume a lot of fructose. This is particularly found in finished products, but also in supposedly healthy fitness bars or wellness drinks.

If you make sure you eat only fresh, unprocessed foods, you don’t need to worry about too much fructose.

Food

Coconut Water: 5 Unpleasant Facts About The Trend Drink

Coconut water is the new in drink for athletes, figure-conscious people and friends of healthy eating. But what about the new super drink, is coconut water really that healthy? A fact check.

Stars and starlets are seen with the new fitness drink and supposedly can no longer do without coconut water when exercising. The super drink appears as a natural variant of isotonic sports drinks full of minerals, does not contain many calories and has a long tradition as a regionally available soft drink in the countries of origin of the coconut.

What sounds very good at first glance has a few small snags at second glance.

1. Coconut water doesn’t taste like coconut.

Coconut water should not be confused with coconut milk, which has long been known in this country. This is very fatty, is obtained from the flesh of ripe coconuts and plays a central role in Asian and Caribbean cuisine.

In contrast, coconut water is obtained from the unripe, still green coconut. To do this, a hole is drilled into the nut and the liquid in it, i.e. the coconut water, is sucked out. In Southeast Asia or the Caribbean, often just a straw is put through the opening and the coconut liquid is drunk directly from the green fruit.

Like water, coconut water is also a clear to slightly cloudy liquid that tastes only very slightly half-sour, half-sweet – but without the typical coconut note. As is well known, one can argue about taste, but I bet: ginger water or homemade lemonades taste better.

2. Nutritional values & calories: Coconut water does not make you slim.

The drink made from the coconut is said to be better than any sports drink in terms of mineral content.

Well, that’s not entirely true. In fact, coconut water is very high in potassium, which is heavily lost through sweating and needs to be replaced. And the sodium, calcium and magnesium content is also considerable and roughly corresponds to that of mineral water.

Proteins and vitamins, on the other hand, are hardly included. As an untreated natural product, the energy content of coconut water fluctuates between 15 and 20 kcal per 100 ml – for a sports drink it makes sense to supply energy while you are exercising. It makes less sense as a wellness drink if you don’t really do sports.

Because of its calorie content, the coconut drink is only suitable as a slimming product to a limited extent: one liter of the liquid corresponds to 200 kcal. Lost electrolytes can be replaced with good mineral water to save calories.

It has not yet been possible to prove that coconut water stimulates the metabolism. Coconut water is not a “slimming agent”. A 2016 study found no significant differences for measured physiological variables, including rehydration during exercise.

3. Health: Coconut water is overhyped.

There are many claims about the health-promoting effects of water.

Coconut water is said to stimulate the metabolism,
help with detoxification
promote cell renewal
calm the stomach and
help against high blood pressure and heart disease.
However, these claims are not or not sufficiently supported by studies. A positive effect on health may exist, but it has not been proven.

However, the very digestible coconut water is not directly harmful, not even for small children. And compared to an artificially concocted “isotonic drink,” it may be a better choice, especially if it’s organic. However, coconut water does harm us indirectly – through its ecological footprint (see 5.).

4. Buy: Coconut water is very expensive.

Thanks to the hype, coconut water is now available on practically every corner. Whether in the supermarket, health food store, health food store, drugstore, discounter, online shop or Asian store – water can almost always be found on the shelves in different flavors. You should only ever buy organic products.

However, the natural thirst quencher is quite expensive: you pay around 1.80 euros for around 300 ml. In view of the low health effects (see above) and the problems of sustainability (see below), however, one should think twice about simply spending the money on regional and seasonal fruit and vegetables. Contains just as many nutrients, but costs less – and creates less waste.

5. The life cycle assessment of coconut water: not great

Coconuts only grow in distant regions of the world. They therefore have long transport routes behind them when they arrive in Germany, leaving a large ecological footprint. If you first transport the nuts to the factories to obtain the coconut water and then to Germany as a finished product, the balance is even worse. Each tetrapak of coconut water not only comes with a tetrapak to throw away, but also a gas bill for shipping.

In other words, coconut water is a fairly superfluous wellness product.

The fact that it is sold almost everywhere as an organic product does not change that. Yes: Organic is the content. But the small plastic bottles and tetra packs, mostly with a content of only about 300 ml, cause the mountains of rubbish to grow, with or without organic, and it doesn’t help the environment that organic goods have to be carted here from the other end of the world (as long as we don’t do consistently with regenerative energies).

We don’t want to spoil anyone’s occasional enjoyment of a coconut drink. However, coconut water is only ecologically harmless in one way: sipped directly from the tree from the nut. In our latitudes, however, it is nonsensical to the point of being environmentally harmful to buy and drink the coconut drink – even if it is organic.

Food

Alkaloids: This is What You Should Know About The Herbal Active Ingredient

Alkaloids are among the secondary plant active substances. They are contained, for example, in potatoes, tomatoes or coffee. Alkaloids can have beneficial health effects. You can find out what you need to consider here.

What are alkaloids?

Alkaloids are alkaline substances found in food and beverage plants. They contain nitrogen and are the end product of plant metabolism. There are up to 8000 different alkaloids. They are formed as derivatives of various amino acids, such as lysine, phenylalanine or tryptophan. The alkaloids protect the plants from eating and regulate plant growth.

Alkaloids can have physiological effects on the organism and are therefore used in many medicines. For example, they have a euphoric or stimulating effect. However, if the dosage is too high, alkaloids can also be very harmful, as they are among the primary toxic plant substances. They are also found in many stimulants, such as nicotine and caffeine.

Where are alkaloids found?

According to Dr. O. Ploss (Klostermedizin, Knaur-Verlag) in 10-15 percent of all plants. Above all, nightshade plants such as tomatoes or potatoes contain the plant substances. But they are also found in other typical foods and luxury foods:
paprika
Coffee
tea
Tonic water (drinks containing quinine)
opium poppy
tobacco
Depending on the type of chemical composition, alkaloids are used in medicines or dietary supplements.

They are also a component of many intoxicants because they can dock onto receptors in the human nervous system and are quickly absorbed by the body. Many alkaloids (such as nicotine or morphine) can cause strong addictions in humans.

How are alkaloids to be assessed from a health perspective?

Due to their effect on the human organism, alkaloids are used in medicines or dietary supplements.

Some alkaloids, such as vincristine, are said to be used in the treatment of cancer. There is no scientific evidence of its effectiveness.
Other alkaloids such as quinine, ephedrine or berberine are also components of various medications and can have anti-bacterial and anti-viral effects.
Steroids, which also belong to the alkaloids, also have important functions as hormones in animal and human organisms.
As already mentioned, however, alkaloids are not harmless. Due to their mind-altering properties, they are often found in intoxicants. In higher doses, they can even be life-threatening.

For example, the alkaloid solanine, found in the green parts of tomatoes or potatoes, can cause gastrointestinal discomfort, fatigue, headaches or shortness of breath. It is therefore advisable to store alkaloid-containing vegetables protected from light and to prepare them when ripe (tomatoes) and without green spots (potatoes).

Food

Tamarind: Worth Knowing About Taste and Effect

Tamarind is also known as sour date or Indian date and is extremely versatile. In our guide you will find many exciting facts about the taste and effects of tamarind.

Tamarinds are the fruits of the tamarind tree, which is believed to have originated in North Africa. Today, tamarind trees can also be found in Asia and South America. They bear red flowers, from which pods (also called pods) form between December and March. The tamarinds are about 5 to 20 centimeters long and have a brownish colour. Inside the ripe pods, next to the seeds, is the fruit pulp, which is also known as tamarind puree.

Tamarind contains many healthy ingredients

Tamarind mainly contains water, fiber and carbohydrates. In addition, 100g of tamarind contain around 11g of iron, i.e. around 75 percent of the recommended daily dose. This makes them particularly attractive for people who eat vegan or vegetarian food and therefore need other sources of iron than meat. In addition, tamarind contains calcium, phosphorus and vitamin D.

Tamarind has also been used as a remedy for thousands of years as it has a slightly laxative effect. But for this effect you have to eat them in larger quantities.

Tamarind: use and storage

Tamarind is mainly used in Asian and African dishes. For example, drinks, chutneys, curries and sauces are seasoned with it. There are two flavors of tamarind:
sweet Sour
very angry
Fresh tamarind is rarely found in this country, but tamarind paste is available in well-stocked supermarkets and Asian shops. We recommend that you use an organic product if possible. Because with spices from organic cultivation, among other things, the use of pesticides is avoided.

Preparation:
It is best to mix tamarind paste with a little warm water so that it dissolves well and you can then use it to flavor dishes or drinks.
Dried tamarind is usually available in blocks. Soak them in hot water for 15 to 20 minutes. For 200g of tamarind you need about 300ml of water. Then push the softened tamarind through a sieve. The resulting paste is now ready for use.
You can store finished tamarind paste in the refrigerator for several months after opening. If you buy dried tamarind, it will also keep for several months as long as you store it away from light and air. The homemade paste made from dried tamarind can be kept refrigerated for two to three days. But you can freeze them in portions, for example in stainless steel ice cube trays

Recipe idea: tamarind dip

You can easily make a dip out of tamarind. You need about 20 minutes for this. The dip goes great with vegetables, fresh bread or grilled food. You need the following ingredients:
1 onion,
2 cloves of garlic,
1 chili pepper,
1 piece of ginger (about 1 cm in size),
1 tbsp vegetable oil,
1 tbsp cane sugar,
2 tablespoons tamarind paste,
1 tbsp lemon juice.
We recommend that you source all ingredients in organic quality and as far as possible from the region. In this way you avoid unnecessary pesticides and superfluous transport routes. How to make the dip:
Peel the onion and the garlic cloves. Dice the onion and finely chop the garlic.
Chop the chilli with a sharp knife. If you don’t like it that spicy, half a chili pepper is of course enough. You can also remove the seeds from the chili before chopping it.
Also grate the ginger.
Then, heat the vegetable oil in a pan. Fry the onion in it for about two minutes, then add the garlic and chili and fry both for half a minute.
Now add ginger, sugar and tamarind paste to the pan.
Bring all the ingredients to the boil while stirring regularly and simmer for about three to five minutes.
Finally, season the dip with a little lemon juice.