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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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Food

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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Food

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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Food

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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Food

10 Foods You Always Stored Wrong

If you store your food properly, you get more out of it – namely more taste and less waste. The following tips will help you avoid common mistakes and store your food optimally.

Because of the spread of the corona virus, we should currently stay at home if possible, whoever is in quarantine even has to. Neither hamster purchases nor stock panic are appropriate. But it makes sense to keep our groceries fresh at home for as long as possible so that we don’t have to run to the supermarket all the time.

Store food properly = less waste

Around 12 million tons of food end up in the garbage in Germany every year (BZfE). We consumers are also to blame for this: We cause about half of the food waste ourselves. Because we buy too much, let the best-before date unsettle us, or because we store food incorrectly and it spoils faster.

So, storing food properly not only helps preserve nutrients and flavor, but also reduces food waste.

Tomatoes don’t belong in the fridge

Tomatoes lose their flavor in the fridge and can even go moldy faster. It is better if you keep them in a cool room (e.g. cellar or pantry); a temperature of around 15 degrees is ideal.

If you don’t have such a space: storing tomatoes at room temperature still makes more sense than in the fridge. Incidentally, this also applies to some other types of vegetables with a high water content, such as cucumbers, peppers, zucchini and aubergines.

But be careful: In order to keep tomatoes for a long time, it is best not to store them next to apples – unless you want them to ripen faster.

Bread molds in plastic

Apart from the fact that you shouldn’t buy plastic-packaged supermarket bread anyway: Bread keeps best if you store it in an air-permeable container. Packed airtight in plastic, it quickly begins to mold. The supposedly old-fashioned bread boxes therefore make perfect sense. Clay pots are ideal because they keep the bread fresh for the longest time.

Bananas and apples don’t mix

As beautiful as a colorful fruit bowl looks: (ripe) bananas and apples are best not stored together.

Bananas brown faster next to apples because apples emit a lot of the ripening gas ethylene and bananas are sensitive to it. Ethylene accelerates ripening – and causes other fruit to spoil faster. Incidentally, pears and tomatoes also give off ethylene.

Because ripe bananas emit a particularly large amount of ethylene, they should always be stored separately from other fruit and vegetables – ideally hanging up, because they easily bruise in the fruit bowl. They definitely don’t belong in the fridge: Bananas turn brown quickly there.

Cheese must be able to breathe

Cheese should not be wrapped in plastic and/or stored airtight. It keeps better if you keep it in air-permeable packaging, for example in a slightly damp cloth, in cheese paper (wax paper) or oilcloth.

Tip: Many cheese dealers at the weekly market will wrap the cheese in cheese paper for you, or you can have it put directly into a container you have brought with you – in the supermarket you can usually only get plastic.

Lemons don’t like the cold

Lemons and other citrus fruits such as oranges or tangerines do not tolerate cold – you should therefore not store them in the refrigerator. At (not too high) room temperature and storage open, they stay fresh longer.

Even cut lemons can be kept for a week at room temperature. It is best to place them cut-side up on a plate so that they can form a thin skin and not go mouldy.

Mushrooms need air

You usually buy mushrooms in plastic trays in the supermarket. But they do better if you keep them in paper bags or wrapped in a tea towel in the refrigerator at home: the mushrooms must be able to “breathe”, in airtight plastic packaging they quickly become damp and spoil.

In addition, it is best not to store mushrooms in the immediate vicinity of odorous foods, as they easily absorb foreign odors.

In any case, mushrooms should be used up quickly, because they don’t keep for more than a few days.

Strawberries are better left unwashed

If you plan on eating strawberries that day, it’s best to store them at room temperature that long. Since water strips the flavor of the fruit, only wash it right before eating.

Important with strawberries: Always cut out rotten spots immediately or remove the fruit. Mold will otherwise spread quickly because of its high water content.

Strawberries will keep in the vegetable drawer of the refrigerator for up to two days. For this it is important that you store the strawberries unwashed in the refrigerator.

Tip: You can place the strawberries in a large sieve so that they get enough air. Place paper towels or an old tea towel underneath to soak up excess liquid.

Store leftovers without plastic waste

Many people cover leftovers from dinner or cut fruit and vegetables with cling film and then store them in the fridge until the next day.

It’s a completely needless waste of plastic: you might as well store such leftovers in reusable, sealable containers — like plastic-free lunch boxes made of stainless steel or glass — or even old screw-top jars.

Advantage: You can take what’s left over with you, well packaged – for example as a ready-made lunch to work. So you save packaging waste there too.

Better to empty cans

It is better not to put opened tin cans in the refrigerator: Unhealthy tin can migrate from the tin plate into the food. Although most cans are now coated with plastic on the inside, this coating has also been criticized because of the questionable chemical BPA it often contains.

You are on the safe side if you pour the contents of the open can into a reusable, sealable container, for example a clean, empty screw-top jar.

Store radishes without greens

If you store them properly, radishes will stay fresh and crunchy for much longer. They belong in the vegetable compartment of the refrigerator, where they will keep for at least three days.

The trick: cut off the leaves and roots beforehand. This prevents the water stored in the tubers from going into the leaves and keeps the radishes crisp longer.

It is best to store the radishes in a tin or wrapped in a damp cloth.

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