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Always Serve Mineral Water Closed

In restaurants, cafés, and bars, the guest must always be served the mineral water they have ordered in a closed bottle. Otherwise, the guest has the right to return their drink.

The bottle must be closed

If the guest’s ordered mineral water is served in a glass, the guest could feel deceived and send the water glass back. This is now pointed out by the information center of German mineral water.

The Mineral and Table Water Ordinance (MTVO) therefore stipulates that mineral water must always be served in a sealed bottle. In this way, the German mineral springs guarantee the safety, quality, and unadulterated naturalness of the mineral water from the source to the guest. At this point, the natural product differs from other water offers such as tap or table water.

Right of the guest

Since mineral water is a natural product, it is protected by law. The water must be filled into the bottles intended for it directly at the source and reach the consumer in this form. The waiter may only open and pour the ordered mineral water at the guest’s table.

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Lifestyle

Not Just For Drinking: Surprising Beer Tips – Why You Should Always Have Beer in The House

Beer should not be missing in your household. Whether for a snack, after work or at parties, people like to have a beer. But you can also use it in the household.

Everything shines: beer as a furniture polish

Maybe you see it now as a pure waste. But beer is not only suitable as a thirst quencher after work, it also works well as a furniture polish.

Do you perhaps have a beautiful old piece of wooden furniture in your apartment? An old wooden table? A chest of drawers? Then just polish it every now and then with some beer.

To do this, put just a small sip on a soft cotton lamp and gently rub it over the furniture. The good piece is already shining again. We can all make mistakes when cleaning and, for example, damage the surfaces of furniture rather than clean them carefully.

Coffee stains: The stain is quickly gone with beer

You can use beer to clean surfaces very well – coffee stains in particular can be removed very well with the help of beer.

After a few minutes, gently wipe over it with a sponge. For stubborn stains, repeat the process several times until the stain is gone. To neutralize the smell of beer, finally wipe with a little clear water – done.

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Food

Low Carb Tips: Once Low Carb, Always Low Carb

The low-carb diet is still a very popular diet. Numerous blogs and accounts deal with this topic and are constantly producing new low-carb recipes. So does Melanie from Low Carb Delicacies. In an interview with EAT SMARTER, she reveals how she got started with this diet, which low-carb tips she has for sticking with it, and her favorite recipes.

How did the idea for “low carb delicacies” come about?

My account was first an account where I documented my own weight loss journey. After a while, I started to try my own recipes and they were very well received and so my account grew relatively quickly. Now you can find delicious, simple, and healthy low carb recipes that are suitable for the whole family at “Low Carb Delicacies”.

Why are you eating low carb?

I had heard over and over again that it is better to avoid carbohydrates in the evening. And so I just tried it out. For me, low carb is not just a diet to lose weight. I just feel better when I eat low carb. For example, before low carb, I had problems with headaches (at least three to four times a week very badly), but I haven’t had them since. I also feel fitter and bursting with energy.

How did you get into cooking in the first place?

I only taught myself to cook after I left home. Luckily, the sense of good taste seems to be in my genes, or rather it was instilled in me by my family. A lot went wrong in the beginning because I hadn’t dealt with the subject of cooking and baking at all before. I had to teach myself a lot and gained experience through learning by doing.

How would you briefly describe your nutritional philosophy?

My food should not only be healthy but also enjoyable.

What are the biggest difficulties with a low-carb diet?

That there are still relatively few alternatives outside of your own kitchen – at least here in a rather rural area. For example at the bakery or in restaurants. Of course, there is often a salad, but these are usually not only boring but also much more expensive than the high-carb alternatives.

Do you have to be strict with yourself to eat like you?

Strict is perhaps the wrong word, but in order to lose weight, you need a certain amount of stamina, even with low carbs.

What ingredients can’t you do without in a low-carb kitchen?

My low-carb tip is xylitol. Xylitol is my favorite sugar substitute (so far), because I still love to eat sweets. Plus cauliflower, it makes a great substitute for so many products (I love cauliflower rice as a side dish, for example).

What’s your low-carb tip for ingredients that are the hardest to substitute?

Actually, I think that there is a good substitute for almost everything. But if I have to name something, it would probably be potatoes. Of course, kohlrabi & co. can be prepared in a similar way, but the consistency of potatoes is difficult or impossible to replace with a low-carb variant, which is simply due to the lack of starch.

What is your favorite dish from “Low Carb Delicacies”?

With over 500 recipes, that’s not an easy question to answer, but we always enjoy eating the Cheeseburger Calzone.

What question do you get asked the most?

“Why am I not losing weight despite low carb?” – There can be very different reasons for this. Often the mistake is that you eat low carb but still eat too many calories. Other reasons may be unknowingly consuming more carbs than you think or simply not being able to break old habits.

What low carb tips do you have for low carb shopping?

My tip for low-carb shopping: Don’t be fooled by light products. They often contain less fat but more sugar. It is best anyway to buy products that are as natural as possible and for everything else the list of ingredients should be studied carefully. It also helps to write a shopping list in advance so that you don’t get tempted to buy something unsuitable.

What does a typical day look like for you?

My breakfasts are usually not particularly creative, I mostly eat Greek yogurt with berries, nuts, seeds, spirulina, and xylitol. I like it and it’s very tasty. At lunchtime, I eat homemade protein bread, salad, and sometimes the leftovers from dinner. In the evening we have something warm here, so it can be a little more creative here and I often try out new recipes (which of course end up on my blog straight away).

When it comes to sports, unfortunately, I’m not a role model – I’ve tried again and again, even ran regularly for a while. But anyone who has followed me on Instagram from the beginning knows that unfortunately, I let the topic slide too often. Thanks to our little daughter, I’m on the move quite a bit now.

In your opinion, what makes “low carb delicacies” so successful?

I think my readers could answer that question better. But one reason could be that I blog what I feel like. I don’t cook/bake to emulate certain trends but to enjoy something tasty afterward. Fortunately, the readers seem to like it just as much as I and my family does.

What low-carb tips can you give to all those who want to change their diet?

Don’t get discouraged too quickly. Not only does it seem hard at the beginning to do without bread, pasta & Co., but everything also seems incredibly complicated before the conversion. But you will quickly notice positive effects and that after a bit of getting used to it is not that difficult after all.

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Lifestyle

Everyday Question: Why is Water Always Served in Bottles in Restaurants?

When visiting a restaurant, drinks are usually served straight from the glass. If you order mineral water, it often comes in bottles. What’s behind it?

The Mineral and Table Water Ordinance (MTVO)

If you order a drink in a restaurant or a café, you will usually receive it in a glass.

Table water can also be served in a glass or carafe – in contrast to mineral water, which is subject to special regulations and can only be brought in unopened bottles and only served at the table. The reason for this lies in the regulations to which mineral water is subject. These are the highest quality standards that are regulated in the Mineral and Table Water Ordinance (MTVO):
It originates from subterranean water sources protected from pollution and is obtained from one or more natural or man-made springs.
It is of original purity and characterized by its content of minerals, trace elements or other components and, where appropriate, by certain, especially nutritional effects.
Its composition, temperature and other essential characteristics remain constant within the limits of natural variations; they are not changed by fluctuations in the bed.
So if the mineral water is brought to your table in a sealed bottle and only opened there, you should be assured that it is just this quality water – and not table water, for example. So you can be sure that you will be served unadulterated mineral water.

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Star Chef Reveals Insider tip: Why You Should Always Reserve an Extra Seat in The Restaurant

Star chef Gordon Ramsay has a hot insider tip for your next visit to a restaurant: You should always reserve an extra seat. That’s really what’s behind it.

That’s how often go out to eat on average

The eating habits of are changing radically: Less and less people are cooking and eating at home. Convenience products, fast food and to-go shops in particular are becoming increasingly popular, since young adults aged between 20 and 34 place great value on convenience and low prices.

Nevertheless, nothing beats a pleasant evening in the restaurant with an inviting ambience and delicious dishes that you can’t buy anywhere else. “Besides, it’s much more about the atmosphere, the passion of the chefs, good service and the bar with tasty drinks,” says star chef Ramsay in an interview from Dubai.

Gordon James Ramsay is a radio and long-distance British chef, restaurateur, TV chef and cookbook author. The Gordon Ramsay Group operates 35 restaurants worldwide, including 15 in London. Four of the restaurants in operation have been awarded stars by the Michelin Guide (as of 2019).

In 2019, a survey by the opinion research institute YouGov showed that around 20 percent of people eat out two to three times a month, ten percent once a week – or even more often. And especially in times of Corona, going to restaurants is valued more again due to closures, reopenings and the 2G regulation, since it is not a matter of course for everyone to spontaneously go out to eat in a good restaurant.

Insider tip from the star chef: Why always reserve one more seat?

Especially if you want a cozy meal for two, it is a great advantage to reserve one more seat. Not only because at a table for two you can quickly end up in an uncomfortable place in the restaurant, but because a larger table is much more pleasant.

If you have reserved an additional seat, another person can spontaneously come along without having to change the reservation. This makes sense especially on birthdays when the number of people is still unclear. If there are actually fewer people than indicated, you have the better table – if more people come than reserved seats, the restaurant could already be full or you have to sit at different tables.

Another big advantage is that you have more space when eating to spread out food and drinks and there is no lack of space at the table for two.

The downside of only reserving for two

As romantic as the idea is: a candlelight dinner for just two people, with candlelight, good food and a good wine. A table that is only suitable for two people is usually quite small and fills the awkward corners of a restaurant.

A table for two is often in a cold corner seat, next to the toilets, or you are moved directly at the bar. Many restaurant owners want to save space in this way and give the better tables to larger groups – which of course makes perfect sense, but can quickly become uncomfortable for the guests at the table for two.

Tip: Take star chef Gordon Ramsay’s suggestion seriously – never reserve a table for just two people again. This saves you uncomfortable restaurant visits and you can spontaneously take one more person with you.

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Lifestyle

The 20 Most Important Bathing Rules: You Should Always Observe These When Swimming

Whether it’s a lake, swimming pool, river or sea: summertime is bathing time. But even in autumn and winter you can splash around in the indoor pools and thermal baths as you please. Unfortunately, accidents do happen from time to time. That’s why you should know these rules.

Bavarian water rescue service: Everyone should know these bathing rules

Observe warnings, limitations, barriers and buoys!
Do not dive with a damaged eardrum or a cold!
Never jump into unknown or murky waters!
Avoid weirs and whirlpools!
Never bathe alone. Never swim long distances without a boat escort!
In an emergency, call loudly for help in good time!
Note the special dangers on and in the sea!
Stay away from ships and watercraft!
Pay attention to the water temperature!
Never jump into the water when you are hot. Cool off before that!
Don’t bathe on a full stomach!
Don’t go into the water when you’re tired!
Never swim or dive in the area of ​​diving boards!
Refrain from running at the edge of the pool!
Get out of the water immediately if you get cold! Dry yourself well after bathing!
Never push others into the water!
Leave the water in a storm, spray or thunderstorm!
Do not go into the water under the influence of alcohol, medication or drugs!
As a non-swimmer, never use inflatable floats as a swimming aid!
Avoid aquatic plants!

Swimming in summer: This is how you protect yourself

It also makes sense to regularly apply sunscreen (at least SPF 30) to your skin to prevent sunburn. You should also drink enough water so that your body does not become dehydrated and your circulation does not become sluggish.

A head covering, an umbrella or the shade of a tree are also beneficial to protect yourself from the high levels of sunlight.

With this valuable knowledge, you are armed against dangers and nothing stands in the way of you spending a relaxed and sunny day by the water. Preferably without sunburn, accidents and injuries, but with lots of fun and a good mood!

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health

Always Tired in Autumn? How Alkaline Nutrition Helps – and Which Foods You Can Eat

Are you currently constantly tired and slack? Alkaline nutrition could be a key to more energy.

Acid-base balance imbalanced: That’s why you’re often tired in autumn

Fatigue in autumn is due to a lack of light in the dark season. Because less light changes the hormone balance: the body releases more melatonin – the so-called sleep hormone – and less serotonin. This in turn is also known as the happiness hormone.

However, the autumn blues are part of the natural course of the year, as Prof. Dr. Katja Mierke, psychologist at the Fresenius University of Applied Sciences in Idstein, Hesse, explains: “We are no longer used to living according to the seasons. It is not without reason that other creatures hibernate and withdraw into their caves,” says Mierke. Autumn and winter also serve to slow down.

These times of pause are important for the psyche, she adds, and it is not for nothing that November is a month of mourning in many cultures. “By saying goodbye to the past, you make room for the new.”

Against tiredness in autumn: light, company and Christmas spices

Although Prof. Mierke recommends accepting and enjoying the autumn phase if possible, the psychologist knows: “If you don’t want to fall too deep into the November slump, you should exercise as much as possible outside and soak up the light.” Light therapy lamps also help.

The cold also plays a decisive role, Mierke knows: “Current socio-psychological studies show that people feel lonelier when they are physically exposed to cold. That’s why it’s particularly good for us now if we move closer together. There are occasions for this in the run-up to Christmas plenty.”

According to the expert, you can also do something good for your psyche through food: the essential substances contained in cloves and cinnamon, for example, have been proven to have an antidepressant effect. “Apparently we instinctively know what’s good for us in the dark season and have created appropriate culinary traditions with Christmas baking,” says the expert.

Tired in autumn: get lively with an alkaline diet

A good way to stay fit through food intake in autumn is the so-called “alkaline diet”. This is not a diet in the strict sense. You simply fall back on foods that balance the acid-base balance and prevent hyperacidity. Because when the body is acidic, you feel limp and exhausted. The diet should include many alkaline foods such as fruit and vegetables. Potato dishes are also suitable for alkaline nutrition. We recommend a salad, refined with carrots, parsley and walnuts. Apples and pears are suitable as snacks for deacidification. You don’t have to do without meat and fish. However, you should largely avoid salt and use herbs and spices instead.

The most important alkaline foods include:
ripe fruit
vegetables
Raisins, dried figs
vegetable oils
almonds and chestnuts
Sprouts and sprouts (e.g. mung bean, millet, linseed, lentil sprouts)
herbal teas
Green tea

Conclusion: three-step plan against autumn fatigue

Basic nutrition
Dietary supplement for the right acid-base balance
Sufficient exercise in the fresh air
The alkaline diet is part of a three-step plan that is easy to implement and helps against autumn tiredness, as Erfstadt pharmacist Dr. Jutta Doebel in an interview with the pharmaceutical company Protina explains: “Basically, it is important that you eat enough alkaline-forming foods. This means that you should eat significantly more alkaline-forming than acid-forming foods – in a ratio of 80:20.” So if 80 percent of the meal consists of vegetables, fruit, salads and herbs, you’re on the right track, explains Doebel. As a second step, the pharmacist recommends dietary supplements: “We are exhausted, we are tired, we are imbalanced. And that in turn means that we are no longer as resilient and can concentrate even less. And especially now, when the dark season is coming , it may also be that our immune system becomes more susceptible to infections.” According to Doebel, it is very important that we support our immune cells, and we can do that best with the help of food supplements that have a beneficial effect on our acid-base balance. It is best to discuss which dietary supplements are most suitable for you with a doctor, as every body works differently and needs different nutrients more or less.

The third stage, according to Doebel, is to activate the metabolism. “The best and easiest way to do this is to get enough exercise. It doesn’t have to be a lot. Two or three short gymnastics sessions or nice walks in the fresh air are enough.”

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Dangerous Raw Vegetables: You Should Always Cook These Types of Vegetables

Vegetables are essential for a healthy diet. However, some varieties contain toxins when raw, so you should always cook these foods before eating them. In addition to vomiting, diarrhea, stomach ache and headaches, consumption in the uncooked state can even lead to death in the worst case.

Poison in raw food: You should never eat these varieties raw

In addition to potatoes, beans, aubergines, mushrooms, cassava, elderberries and rhubarb, you should never eat zucchini raw. Because there is a risk of dangerous poisoning. In the worst case, there is even a risk of death.

1. Potatoes

You should never eat potatoes raw. The reason: the solanine contained in raw potatoes is toxic. The solanine is a glycoalkaloid and serves as a natural toxin meant to protect the potato. This substance is primarily found in the skin and in new shoots. If a potato was supposedly stored incorrectly and is already sprouting many new shoots, it is better to throw it away. Simply cutting away the shoots is not always advisable, because the more young shoots the potato has, the more solanine there is in the tuber.

The consumption of toxic solanine is reflected in nausea, diarrhea and abdominal pain. Most of the solanine evaporates through cooking. Interesting: You can eat sweet potatoes raw without any problems, as they are not related to the potato.

2. Eggplants

It is similar to the potatoes with the aubergines. They also contain the poisonous bitter substance solanine, which can be rendered harmless by cooking. Aubergines are nightshade plants, which usually all form solanine. In some modern breeds there is hardly any evidence of this toxic substance, so these aubergines can also be eaten raw. However, hardly anyone will do that, since aubergines taste inedible raw.

In the past, it was common practice to salt the aubergine before cooking so that it loses the bitterness. Nowadays, however, this is no longer necessary as the new breeds contain very few. However, salting the eggplant makes it softer and gives it a more pleasant consistency.

3. Beans

The Bavarian Consumer Center advises against consuming raw beans. Because the consumption of phasin contained in uncooked beans can lead to symptoms of poisoning. Phasin is a toxic protein compound that can be rendered harmless by cooking. If you throw the beans in boiling water for at least ten minutes, you no longer have to worry. However, the bean water should then also be thrown away, because the solanine is now in it.

The consequences of eating raw beans are headache, diarrhea, nausea and vomiting. However, too many raw beans can be deadly. Children are particularly at risk because they weigh little.

4. Mushrooms

Some mushrooms are edible raw, while others are not. As a rule, cultivated mushrooms, such as button mushrooms or shiitake, can also be eaten raw. Mushrooms that grow wild in the forest usually have to be prepared to make them non-toxic. Honey fungus in particular is responsible for many mushroom poisonings in Germany. By cooking the mushrooms* you also render the fox tapeworm harmless. Mushrooms that should only be eaten cooked include:
witch bolete
chestnut mushroom
pearl fungus
redcaps
morels
milk patty
honey fungus

5. Rhubarb

Rhubarb is especially toxic to those suffering from gout or kidney disease. The toxicity is due to the oxalic acid it contains, but it is harmless to healthy people – at least in the amounts normally found in rhubarb. When harvesting, the later in the year the rhubarb is harvested, the more oxalic acid it contains. And the more toxic it is for people who are already ill. Good to know: There is more oxalic acid in the leaves than in the sticks.

6. Elderberry

Even the elderberry is said to be poisonous? Yes, it contains the poison sambunigrin. This can lead to vomiting, diarrhea and nausea. The sambunigrin only loses its toxicity when the berries are heated, which is why you should never eat elderberries raw. The berries follow the elderberry blossom, which can be admired between May and June. Just like the berries, you can also use the blossoms – for example to make a delicious syrup.

7. Cassava

In many parts of the world, for example in South America, Africa and Asia, the cassava tuber is one of the staple foods, similar to the potato in our country. For this reason, the tuber is also called “tropical potato”. It is one of the spurge plants and has its origins in Brazil.

You should never eat the cassava tuber raw because it contains hydrocyanic acid. Specifically, linamarin, a hydrocyanic glycoside that fuses with the enzyme linase to produce hydrocyanic acid. However, the poison is rendered harmless during cooking, but the cooking water should be thrown away.

Special case zucchini

Zucchinis are a special case: raw zucchini are particularly healthy. This is because the raw squash contains more vitamins and nutrients than the cooked version. The shell contains a particularly large amount of healthy substances, which is why eating untreated organic zucchini is recommended.

However, if the raw zucchini tastes bitter, it is better to keep your hands off it. The bitter taste comes from cucurbitacins, which are poisonous bitter substances. These serve to protect the zucchini, which nowadays has been almost completely bred away. However, if the zucchini plant is exposed to severe drought, the cucurbitacins can still develop. Even small amounts lead to nausea, diarrhea or stomach upset. In extreme cases, however, even to death.

Important: If the zucchini tastes bitter, you should dispose of it immediately, because even if you cook the vegetable, it does not lose its toxicity.

Conclusion: That’s how dangerous the toxic raw food is

Many people already know that potatoes should not be eaten raw. But the same goes for beans, cassava, eggplant, elderberries, mushrooms, rhubarb, and even some zucchini. These vegetables all contain toxins that can cause nausea, vomiting, and diarrhea, and in the worst cases even death.

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Are Oatmeal Always Healthy? If You Should be Careful When Eating Grain Products

Oatmeal is considered healthy. In some cases and combinations, however, they can also become unhealthy.

When oatmeal can be unhealthy

Oatmeal is considered a nutritious and filling food. In addition to iron, magnesium and biotin, they receive other healthy nutrients. They give you energy for the day and also for sports, for example. Externally, the use of oatmeal can also have health-promoting effects.

So that the positive effect does not turn into the opposite, you should pay attention to a few points. Oatmeal can become unhealthy in these three cases:

In combination with too much sugar: If you eat fresh, pure oatmeal for your morning breakfast, you can sweeten your portion as you like. It can become problematic if you use ready-made muesli mixtures, as they can contain a large amount of sugar.
Incorrect storage: It is also important that you store oatmeal correctly. In particular, if you are stocking up, you should make sure that it is stored in a cool, dark and dry place so that, for example, there is no breeding ground for pests. The humidity should also remain the same. It is ideal if you free the oatmeal from the original packaging and pack it airtight. If the oatmeal has expired, you should check whether it is still edible or not; you shouldn’t eat them if they’re rancid, for example.
Oatmeal Only: Be careful not to overeat on oatmeal. Since these have a satiating effect, it can lead to you not really feeling hungry and missing out on a balanced, healthy diet that is necessary for you and your body, for example for muscle maintenance and muscle building.
The consumption of oat flakes can also lead to symptoms and allergic reactions for people with an intolerance to oats or an oat allergy. If you suffer from a gluten intolerance, you should be careful with the consumption of oatmeal.

Tip: Also pay attention to the quality of the oatmeal. Oatmeal contaminated with nickel, mold and mineral oil is not good for your health.

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Eating a Kiwi With Its Skin on: Recommended, But Not Always

Most kiwis are peeled or spooned. You can also eat kiwis with the skin on and benefit from the most valuable nutrients. We explain what you should pay attention to.

Eat the kiwi peel too – it takes a little getting used to at first

Eating kiwis with the skin on is very healthy. Wash the kiwi well, remove the stalk and then cut into strips or cubes. The taste of the peel is a bit peculiar, but it complements the sweet flesh of the kiwi very well. The rough, hairy structure of the kiwi skin in particular might take some getting used to at first. Just try it a few times – and you’ll quickly get used to the special consistency. For starters, you can also try the golden kiwis, which have a noticeably thinner and smoother skin.

Tip: If you puree the kiwi with the peel in a smoothie, you will hardly notice the difference.
Important: When buying, you should make sure that you choose organically grown kiwis. In conventional cultivation, chemicals such as pesticides are often used, which are then mainly found on the skin. In this case, it’s best not to eat the peel. To be on the safe side, you should also wash organic kiwifruit thoroughly beforehand.

Eat the kiwi with the skin on – that’s why it’s so healthy

Kiwis are rich in vitamin C, vitamin K and vitamin A, and also provide potassium and magnesium. As with most fruits, most of the nutrients are just under the skin. If you peel or spoon out kiwis, you often miss out on some of these important vitamins and trace elements.

In addition, the peel itself is rich in antioxidants and provides additional fiber.
For these reasons, it is generally highly recommended to eat kiwis with the skin on: This way you get the full health boost that this tasty and healthy fruit provides.

Kiwi without pangs of conscience – avoid long transport routes

Therefore, when shopping, you should pay more attention to the country of origin of the delicious fruit in order to minimize your ecological footprint. In Europe, France, Italy, Spain and Greece are among the most important producers. In these countries, the kiwi is in season from September. During the summer months, however, you should better avoid kiwis – then they usually come from the southern hemisphere.

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