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Berries, Peppers & Kiwi Contaminated with Pesticides

Berries are a great refreshment in summer and so healthy – if they are not contaminated with pesticide residues. Unfortunately, the colorful minis regularly exceed the maximum residue levels of pesticides that are set for them. However, the berries are not alone in this, as the current shopping basket monitoring shows.

Shopping cart monitoring from 2014

The Federal Office of Consumer Protection and Food Safety (BVL) has now published the current report of the “National Report on Pesticide Residues in Food 2014”. From this, it can be seen, among other things, that the quota for exceeding the maximum content of pesticide residues in German products has risen slightly to 1.9 percent.

Exceeding the limit values ​​detected

However, there are differences in the foods affected, as the BVL President Dr. Helmut Tschiersky explains: “While there have been hardly any or no limit value violations for some crops such as asparagus, headed cabbage, and pears for years, other crops such as soft fruit or peppers can always be found in the list of crops with the most exceedances.”

In 2014 blackberries, with an exceedance rate of 10.8 percent, and raspberries, with a rate of 6.5 percent, were particularly negative when it came to exceeding the maximum values ​​for pesticide residues. The berries are closely followed by mangoes (8.3 percent exceeding), tea (7.0 percent exceeding), and kale (6.5 percent exceeding).

A wide variety of pesticide residues were also found in the otherwise rather inconspicuous pumpkin (5.2 percent exceedances) as part of the shopping basket monitoring in 2014. Kiwis were just as conspicuous, with 2.2 percent exceeding the limit value. “Solutions have to be found for these crops that can reduce the burden,” says Tschiersky.

Contamination of food

In 2014, around 19,500 food samples were examined for pesticide residues in the laboratories for the purpose of shopping basket monitoring, and more than 5.8 million analysis results were generated.

Conspicuous foods from the previous year’s investigations are examined more frequently and with a larger number of samples in the following. As a result, the find of pesticide residues is disproportionately large. The average contamination of products with too high a residue level is therefore significantly lower.

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Leg of Venison with Berries

A wonderful game dish, especially for the upcoming holidays, which is easy to cook and tastes delicious.

Ingredients for 4 persons

  • 500 ml of red wine
  • 4 tablespoons of red wine vinegar
  • 100 g of lingonberries
  • 5 juniper berries
  • 1 tsp thyme
  • 1.5 kg Boneless deer veal leg, cooked finely chopped
  • 2 onions
  • 100 g celery
  • 2 carrots
  • Salt
  • Pepper
  • 3 tablespoons clarified butter
  • 1 teaspoon tomato paste
  • 100 g of crème fraîche

Preparation

Bring the red wine, vinegar, 200 ml water, cranberries, and spices to a boil in a saucepan and allow to cool. Remove the skins and sinews from the meat, pour the stock over it and marinate for 48 hours. Peel and dice the onions, celery, and carrots. Remove the meat from the marinade and pat dry. Strain the marinade, and reserve it with the berries.

Preheat the oven to 160 0C (140 0C for a fan oven). Rub the meat with salt and pepper and sear on all sides in the hot clarified butter. The coarsely chopped bones are also roasted.

Add the vegetables and tomato paste to the roast and stew them briefly, pouring over half the marinade. Cook the leg of venison in the oven for about 1 hour and 30 minutes, basting it with the roast stock and the remaining marinade from time to time.

Take the leg out of the roaster and keep it warm. Remove the chopped bones from the roasting stock. Puree the stock, strain, and mix with the crème fraîche and cranberries. Simmer for 10 minutes. Serve with the meat.
You can serve it very well with dumplings and red cabbage.

Recipe info

  • Preparation time: approx. 30 minutes (+ marinating time 48 hours)
  • Preparation time: cook for approx. 1.5 hours
  • Calorific value per portion: approx. 358 kcal
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Strengthening The Immune System: Five Good Reasons to Eat More Berries

Strengthen the immune system, eat lean and then they are also good for the heart and the intestines: berries are real power fruits and absolutely essential for a healthy diet.

Blueberries and currants: That’s why they’re so healthy

The little fruits are real superfoods that you should not do without.
We introduce you to the five great benefits of berries.

1. Berries are good for the immune system

If you want to strengthen your immune system, you should definitely rely on berries*! Because the sweet fruits are rich in valuable antioxidants that protect against many viruses, bacteria and free radicals. In this way, they ensure that the immune system is strengthened. Blueberries are of particular note: according to a study by the American Society for Nutrition, 100 grams of blueberries provide five times more antioxidants than the same amount of raspberries – up to 490 micrograms.

Dark blueberries can also do a lot for beauty, because they contain large amounts of vitamin C and vitamin E. Vitamin C* is known, among other things, for driving collagen production, which is responsible for the skin being significantly plumped up becomes. It is most contained in blackcurrants – these contain a whopping 170 micrograms of vitamin C per 100 grams of berries. Vitamin E* is responsible, among other things, for scavenging free radicals. These free radicals are harmful and are caused by smoking, UV radiation or stress, among other things. Other substances in berries that strengthen the immune system are flavonoids, which also inhibit viruses and bacteria. They also support weight loss during a diet*.

2. Berries protect the intestines

Berries* not only strengthen the immune system due to the antioxidants they contain, they are also extremely beneficial for a healthy intestinal flora. A healthy intestinal flora* is always crucial for an intact immune system. If the intestinal flora is attacked, one falls ill more often with influenza infections, for example. Even those who suffer from diarrhea or irritable bowel syndrome can cure themselves with the help of blueberries, as a study by the University of Lund revealed. The tannins and color pigments contained in the blueberries react with proteins in the mucous membranes and insoluble compounds are formed. This forms a kind of protective layer that has an anti-inflammatory and germ-killing effect.

As further studies show, the consumption of wild blueberry juice has a positive effect on bifidobacteria, which have a protective effect on the intestinal flora. These bifidobacteria keep harmful intestinal bacteria, as well as pathogens, away.

3. Berries lower blood sugar levels

Many diabetics ask themselves which fruit they are actually allowed to eat and what they should better avoid in order not to drive up the blood sugar level. In contrast to high-sugar fruits such as bananas, pineapples or grapes, berries* are very suitable. This is because berries have a comparatively very low glycemic index, meaning they have little effect on blood sugar levels.

Once again, the blueberry should be mentioned in the first place: the dark berry is even said to have an antidiabetic effect, i.e. it lowers blood sugar. It is responsible for lowering the general blood sugar level and for getting more sugar into the cells.

4. Berries are good for the heart

In addition to all these positive properties, berries* also increase heart health. In a diabetes study by the American Society for Nutrition, researchers found that blueberries reduced LDL cholesterol, triglycerides, and adiponectin. At the same time, they increased HDL cholesterol, which is considered beneficial to health. In conclusion, daily consumption of blueberries is believed to be beneficial for heart health. You can thus prevent heart disease and lower cholesterol levels that are too high.

Another study shows that vascular functions can be improved by eating berries – in this case, primarily by eating raspberries and blueberries. This makes it easier for the heart to pump blood around the body, which can help prevent heart attacks.

5. Berries are great for dieting

Berries* are also ideal as part of a diet*. For example, you can prepare the berries as a smoothie* or smoothie bowl or mix them in muesli*. The delicious little fruits create a feeling of satiety relatively quickly and they also accelerate the metabolism, which makes the pounds tumble.

Since obesity is often a trigger for various diseases – for example heart disease or diabetes – it is advisable to eat healthily. Berries are perfect for this. The anthocyanins contained in the berries are also very important as they inhibit free radicals. After all, anyone who trains a lot – meaning their body is temporarily under heavy strain – should take care to avoid oxidative stress in the body, which in turn can lead to illness.

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Superweapon Goji Berries: How They Protect Against Age-Related Vision Loss

According to a recent study, there is a link between regular consumption of goji berries and protection against age-related vision loss. The study results give reason to hope that a cure for the disease is within reach.

170 million people worldwide lose the ability to recognize faces

“AMD affects the central field of vision and can affect the ability to read or recognize faces,” study author Glenn Yiu said in a press release. More than 170 million people worldwide are affected. The research team justifies the relevance of their study.

In their study, the researchers examined the connection between the consumption of 28 grams of goji berries five days a week by participants aged 45 to 65 and the density of the protective pigments in their eyes. If the study is successful, the density must increase. The test series lasted 90 days.

After 90 days, the researchers made positive discoveries. In 13 healthy participants, the density of the protective pigments in their eyes increased. In contrast, no such increase was observed in 14 participants who took a commercially available dietary supplement for eye health during the same period.

Lutein and zeaxanthin from the berries act as sunscreens for the eyes

The team reported that there was an increase in the pigments lutein and zeaxanthin as a result of eating the goji berries because the pigments are contained in high concentrations and were responsible for the beneficial effects. Said pigments filter harmful blue light and provide antioxidant protection. This helps protect the eyes from AMD during aging.

“Lutein and zeaxanthin are like sunscreens for the eyes,” explains study author Xiang Li. “The higher the levels of lutein and zeaxanthin in the retina, the better the protection. Our study found that even in healthy eyes, these optical pigments carry through a small daily serving of goji berries can be increased.”

Unfortunately, the triggers of the disease are not always clear, because many factors are involved in the development of AMD. Therefore, the research team would like to conduct further studies in this area in order to get closer to the prevention and cure of AMD. “Our study shows that goji berries, which are a natural food source, can improve macular pigmentation in healthy participants beyond the intake of high-dose supplements. The next step in our research will be to examine goji berries in patients with early-stage AMD.” , says the study author.

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Acai Berries: That’s Really Behind The Superfood

Since the American talk show host Oprah Winfrey presented the small, dark blue acai berries in one of her shows, there has been a real hype in America. Hollywood stars rave about the miracle berries, which are said to make love handles disappear and erase wrinkles.

Acai Bowl (a mix of acai puree with bananas and other ingredients) is the new hot dish. One bowl a day and the ugly duckling turns into a slim supermodel swan. And while we’re at it, the berries are said to heal almost all diseases – cancer, AIDS, all age-related problems and metabolic problems included, of course. After all, the palm fruit comes from the Amazon region, where numerous previously unknown herbal remedies are suspected. All good reasons to suspect that the acai berry is a real superfood – which is also proclaimed the savior of the rainforest.

But is there really so much truth in these claims? Or is that just much ado about nothing after all?

Acai berry: what exactly is it?

Acai (correctly spelled Açaí, pronounced Assa-i) are the fruits of the South American Euterpe oleracea, the cabbage palm. An acai berry is therefore a drupe that has been used as a food in its natural range for centuries. The approximately one to two centimeter large, blue-black fruit grows in the up to 25 meter high crown of the cabbage palm.

The acai palm is native to the Amazon region. There it grows mainly in tidal brackish swamps and flood plains. The main agricultural deposits are in Brazil, in the Amapá and Pará regions. The palm formed several slender trunks with the typical “palm fronds” as a crown. About 90 percent of an acai berry consists of the core, and only the fleshy skin is processed and eaten. The taste isn’t for everyone either, with descriptions ranging from fruity-chocolaty to bitter-astringent.

Processing of the berry mostly as acai powder

In Germany, as in the rest of Europe, fresh Acai is not available, and frozen berries are very rare. Sometimes there is frozen fruit puree, but mostly the dark blue fruits are offered in powder form. Why actually? Well, the harvest is manual work and the fruits are very sensitive and cannot be stored very well. To pick the berries, plantation workers use foot slings to climb up the smooth trunks of the palm tree, as the acai grows at the very top. They are collected early in the morning in a basket that holds around 14 kilograms, and from midday the berries are sold on the market or processed into acai juice or puree in a factory. Anything that isn’t sold by evening has to be thrown away, otherwise the berries will go moldy or rot. The fruits would not survive a multi-day transport to Europe by ship.

Freezing them whole doesn’t make much sense either, as the main ingredient is the core. Therefore, the acai berries are washed, heated, cored and pureed. In South America, the juice is enjoyed fresh or frozen as a sorbet. For the European market, the puree is dried into powder (this reduces transport volume and weight and extends shelf life) or deep-frozen and preserved.

Hyped super breakfast: acai bowl or smoothie

Brazilian women are considered to be consistently beautiful women. Her secret recipe, it is said, is the Acai Bowl. In the original version, acai fruit puree is mixed with guarana and sliced ​​bananas. The mix is ​​designed to boost metabolism and prevent wrinkles. Stars and starlets swear by the Acai Bowl, and in this country too it is increasingly regarded as a super breakfast.

It’s also very easy to make: Take acai puree, one or two sliced ​​and frozen bananas, add other berries or fruits to taste, coconut milk, milk or milk substitute, agave syrup or honey. Put all the ingredients in a blender and puree finely, pour the puree into a bowl and garnish, done.

Sounds like an acai smoothie? In principle, it is, just for spooning. Not-so-creative cooks can get inspiration from ideas and examples on the internet. Incidentally, it also works with acai powder, just not as well as with the frozen puree.

Healthy supermodels thanks to Acai Bowl?

Brazilians and Hollywood stars swear by it, and after all they are slim and beautiful. In addition, the manufacturers of tablets, capsules and other products with acai powder promise that they have studies that prove this effect. In fact, in a 2011 study, researchers were able to demonstrate positive effects of acai on blood pressure, cholesterol levels and blood sugar levels in overweight people.

So grab the Acai Bowl, get set, lose weight and reduce wrinkles and the risk of cancer at the same time? Unfortunately, no. A meta-analysis of acai studies shows that all of the supposed evidence (with the exception noted above) has not been researched in humans. Cell cultures in test tubes, mice and rats are simply not reliable proof of the effects of the fruit. That is why the judgment of the US health authority is rather negative.

Healthier than local soft fruit?

The berries have a lot of omega-3 fatty acids, many vitamins and minerals. The dark dyes also contain valuable antioxidants such as flavonoids. Dietary fibers in the edible peel ensure a higher feeling of satiety. In the regions of origin of the acai, even children get the fruit puree and are therefore more relaxed and healthier. At least that’s what the Brazilians say.

So yes, acai berries are healthy – just like any other dark colored soft fruit. By the way, local blackberries and especially blueberries contain about the same amount of vitamins and minerals, but also significantly more antioxidants.

The acai as (alleged) “savior of the rain forest”

The rainforest is definitely one of the areas most threatened by environmental degradation. Trees are felled by the hectare: for the extraction of tropical timber, as pasture for beef production, for the cultivation of (genetically modified) grain, for the exploitation of natural resources. For the acai harvest, on the other hand, no trees have to (and may not) be felled. The cabbage palm grows in swampy areas that would otherwise be difficult to cultivate. And the ever-increasing demand for the small, dark blue fruits ensures a secure income for the residents of the regions of origin.

The very dubious sustainability

Well, no trees have to be felled for the cultivation, which contributes to the preservation of the rainforest. Due to the geographically limited cultivation areas, the farmers benefit from the enormously increased demand. Monocultures and factory farming in Brazil can be pushed back somewhat. Compared to other superfoods such as goji berries or pineapple, this sounds almost heavenly and sustainable.

It’s just stupid that a few other facts about the ecological balance are swept under the table:
The long way of transportation. Acai come from South America and don’t grow anywhere else. That means they’ve traveled halfway around the world before they can be bought here. Not exactly environmentally friendly.
The processing. The harvested berries spoil quickly. This requires processing within 36 hours, and this requires a lot of energy because the fruit is washed, heated, cored and pureed by machine.
The cooling or drying. The processed berries don’t last long either. So that they can be sold in Europe at all, the puree must either be dried into a powder – or deep-frozen and transported with a cold chain. Both consume a lot of energy.

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Goji Berries Are Unfairly Praised as a Superfood

Fresh they look like larger rosehips, dried like red raisins: the goji berries or wolfberries. Used in traditional Chinese medicine for centuries as a fountain of youth and a miracle weapon against all sorts of diseases, they first conquered Hollywood and now Europe.

Goji berries are said to be a true superfood, full of vitamins, minerals, antioxidants and other active ingredients. What is true and what are just advertising promises? Doesn’t a plant that can be as effective as the goji berry also have serious side effects? And what about the eco-balance of the fruit from the Far East?

The goji berry plant

The goji berry plant is a deciduous shrub that belongs to the nightshade family. The two to four meter high goji berry bush probably originally comes from China, from where the name also comes: “goji” means “happiness”. In Germany, the shrub is known as common buckthorn (Lycium barbarum) or wolfberry, occasionally also devil’s twine or witch’s twine.

Although not native to us, the goji berry plant is often planted as an ornamental plant or to strengthen embankments. So if you want to harvest your own lucky berries, you can plant the hardy and relatively frugal goji berries in your garden. You can either buy the corresponding plants in specialist shops or grow them yourself from cuttings. With regard to the location, it should be noted that the common boxthorn likes it sunny and does not tolerate waterlogging. Goji berries can also be grown in containers. You don’t have to care for the goji berries, water them moderately (the soil shouldn’t be wet) and fertilize with compost in the spring.

The flowering period of the goji berry bush is from June to August, the bright red fruits can be harvested from August to October. However, care should be taken when harvesting: the curved branches have long, slender thorns. The taste of fresh goji berries ranges from sweet to sour, dried berries are generally sweeter and can therefore also be eaten neat.

Buy goji berries: only organic

With increasing popularity, goji berries can be bought almost anywhere. In supermarkets, drugstores, natural food or organic shops, in numerous online shops, many pharmacies and of course in Asian shops. But the lucky berries are quite expensive: 100 grams of dried goji berries cost between 2 and 4 euros, organic quality sometimes more. Even more expensive is the berry extract used for tea and juice. Chocolate, jam and skin care products with the lucky berries are now also available in stores.

The high price is partly due to the manual harvest, but also to the hype surrounding the supposed miracle berry. Most of the goji berries sold here come from China – and that makes it problematic. Because China doesn’t take it very seriously with the regulations on pesticides and other environmental toxins. Goji berries from conventional cultivation are therefore highly contaminated with pollutants. According to a Greenpeace study from 2013, this also applies to organic products. A Chinese organic seal does not reliably say how the plants are grown. The EU organic seal or labels such as Demeter, which have even stricter guidelines, are better.

In addition, you should always look at the country of origin. Cultivation areas in the Middle East or South America often have problems with high levels of pesticides. And pesticides in particular seem to accumulate heavily in the goji berries. The magazine Öko-Test also found a relatively high pesticide content in conventionally grown wolfberries in a recent study. Goji berries from organic cultivation attracted positive attention, receiving the test result “very good”. If you want to be absolutely sure that your goji berries are organic, it is best to simply plant your own bush.

Ingredients and nutritional values ​​of goji berries

The nutritional values ​​of goji berries are difficult to determine. In studies, the measured proportions of sugar, vitamins and minerals fluctuated, sometimes greatly. On the one hand, this is due to the examination of the dried fruit, because the drying process can influence the nutrient content. On the other hand, the different soils from which the shrub can draw different amounts of nutrients. Nevertheless, it can be said that at least organically grown goji berries have many healthy ingredients.

The USDA, the American food authority, gives a calculated average as a guideline in its nutritional value database. Goji berries are particularly rich in vitamin C with 48 mg per 100 g of dried berries. There are also 190 mg of calcium, significantly more than in milk, and 6.8 mg of iron. However, the dried sweet berries also have 319 kcal – a real calorie bomb. Goji berries are therefore not suitable for losing weight, even if they contain many important amino acids and secondary plant substances.

Tasty recipes

Dried goji berries look similar to raisins, so it makes sense to use them the same way. For example, the wolfberries can be baked into cakes or stollen. Or try a sweet cookie recipe with goji berries. The dried lucky berries are also well suited as ingredients in muesli or in desserts, for example in a light quark dish.

But it doesn’t always have to be sweet: The fresh goji berries go well with game, poultry and meat due to their acidity. They can either be processed into a tasty sauce, or they are simply stewed in the juice and provide variety for the Sunday roast. Spicy dishes for vegetarian or vegan cuisine can also be conjured up with the red berries. How about a stuffed pumpkin, for example?

Possible effect of goji berries

In traditional Chinese medicine, goji berries are used to treat high blood pressure, diabetes, states of exhaustion, impotence, to support the immune system and other ailments. The antioxidants, the concentration of which is said to be particularly high in the lucky berries, are also said to help with Alzheimer’s, against glaucoma and even with the prevention and healing of cancer. However, these effects have not yet been proven.

There is a study from 2008 that examined the general effects of goji berry juice and came to a positive result. But their sample was too small and the duration too short to provide more than an indication of possible effects. Further investigations took place either in the laboratory or on animals and therefore cannot be extrapolated to humans. The European food authority ESFA therefore classified the effectiveness of goji berries as “not proven”.

Dangerous Side Effects of Goji Berries

If the lucky berry is only partially healthy, is it at least harmless? Not exactly. Due to its property as a nightshade plant and the secondary plant substances, the plant has some side effects that are not risk-free. The Federal Institute for Drugs and Medical Devices warns that goji berries can actually be dangerous for people who take anticoagulants. The berries increase the blood-thinning effect of the medication, which can lead to sudden bleeding. Pregnant women should therefore also avoid the wolfberry to be on the safe side, although there is no reliable data on this so far.

And there is something else that makes goji berries dangerous: their allergy potential. It’s not about the berry itself, but about the numerous cross-allergies, for example with tomatoes, peaches, nuts or tobacco. An American study from 2012 provides evidence of strong allergenic side effects of wolfberries. The German nutritionist Udo Pollmer even declares the goji berry to be life-threatening and demands that it only be sold in pharmacies. However, that seems too radical to us. Almost all plants have side effects or allergies.

The better alternatives to goji berries

Negative ecological balance, possibly contaminated with pesticides, high in calories, possible trigger of allergies and unproven effects: Goji berries are definitely not a superfood.

But there are alternatives. Almost all local berries such as raspberries, currants or strawberries also contain many vitamins, minerals and secondary plant substances. For example, 100 g of strawberries contain 57 mg of vitamin C, more than goji berries. And with just 33 kcal per 100 g, the energy-nutrient ratio is definitely in favor of the strawberries. In addition, you can buy them regionally and from guaranteed organic cultivation in the respective season or even grow them yourself on the balcony or in the garden. The same applies to other local fruits and vegetables: peppers, kohlrabi, apples – the list can be extended as desired. Nothing exotic, but definitely healthier for you and the environment.

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Superfood List: These Berries, Fruits and Powders Pack a Punch!

This superfood list gathers the superstars of food, touted for their nutritional value and acclaimed for their miraculous powers – but they don’t always happen.

If you believe the advertising promises of the manufacturers, the candidates on our superfood list help you lose weight and fight depression, heal almost everything from the common cold to Alzheimer’s to cancer and compensate for every nutrient deficit. But is that always true?

Superfood list with pitfalls

We took a closer look at the promised effects and found that superfoods also have pitfalls. We have therefore also brought out the disadvantages of the super foods under the carpet. Because some candidates are certainly rightly on our superfood list – others are more appearance than reality or even have health or ecological problems that should make us think. You can find all the details on this in the respective article on the superfood.

Acai

Acai is on every superfood list: The hype surrounding the berries swept across the pond from the USA. Trend breakfast acai bowl is sold as the perfect tool for the model figure. The acai supposedly also works against wrinkles and cancer. However, these statements fall more into the category of advertising promises.

acerola

No superfood list without acerola: the reputation of the absolute vitamin C bomb precedes it. In fact, it probably has the highest vitamin C content of any plant. That is why the acerola cherry is marketed as a vitamin supplier to fight colds, especially in winter. In addition, their secondary plant substances are said to have an anti-cancer and cell-rejuvenating effect. However, solid evidence of this is lacking, and the energy-intensive processing and transport from South America pollute the environment.

amaranth

Like many other pseudocereals, amaranth (also amaranth) comes from the Andes region of Central and South America. Venerated as sacred by the Aztecs and banned by Cortez, the foxtail plant led a shadowy existence for a long time. Now you can find it on many a superfood list, because the little seeds are actually rich in proteins, minerals and unsaturated fatty acids. However, amaranth from the Andes, which could do better in terms of sustainability, is commercially available.

pineapple

The pineapple is without a doubt the best-known and most widespread superfood. It is surrounded by diet legends (“fat burners”), it is said to be able to fight inflammation and heal cancer. The versatile fruit also tastes very good.

Their valuable ingredients would make them an ideal member of any superfood list. If it weren’t for the conditions under which the pineapple is grown and harvested: toxic pesticides and fertilizers in abundance to protect the monocultures, poorly paid and inadequately protected workers and poisoned drinking water make the delicious pineapple a rather problematic guest on the menu.

Aronia

The dark blue to black aronia berries belong on every superfood list. They originally come from the USA, but are now also grown in Germany and Austria. Aronia contains a lot of antioxidants, vitamins and folic acid. The chokeberry is said to be able to stimulate the immune system, help against cancer and even radioactive radiation. At least probably, because there are no meaningful studies here either.

But the aronia scores as a regional, seasonal organic superfood. There is just one catch: fresh berries and juice are almost inedible on their own. And the most effective medicine is of no use if you don’t want to take it because of its taste. In combination with sweeter fruits from the region – for example in jam or juice – the Aronia is worth recommending.

avocado

The avocado is rich in unsaturated fatty acids and essential amino acids as well as vitamins and minerals. Therefore, the avocado is considered an ideal supplement, especially for vegan diets. The versatile “butter of the forest” took German kitchens by storm, and fans raved about the mild, creamy taste of ripe avocados. However, the delicious stone fruit is also one of the bigger polluters on our superfood list.

Chia seeds

Chia seeds come from South America and were used by the Aztecs as a power food for their soldiers. The little seeds are packed with healthy ingredients, energy and antioxidants, which is why they can be found on almost every superfood list. Athletes use the properties of chia seeds like the Aztecs did to improve performance. With a vegan diet, the small superfood grains can prevent deficiency symptoms. As a relatively new food, however, the effects are not sufficiently scientifically proven, contrary to the manufacturer’s claims. Proven pollution and a lousy ecological balance cloud the shine of the “gold of the Aztecs”.

Chlorella

Chlorella is touted on superfood lists as the ultimate detox agent for detoxifying the body. The microalgae can actually filter environmental toxins out of water, but whether this works in the human body is controversial. Just as the healing effects are possible, but not yet proven. The good nutrient profile of chlorella also has a catch: untreated, the ingredients cannot be utilized by humans due to the thick cell walls.

Chlorella is not a credible member of a good superfood list, but it is one of the few plant-based sources of cobalamin. If it weren’t for the dubious life cycle assessment…

cranberry

The red cranberry is known in this country mainly in the form of cranberry juice in drinks and cocktails. In the USA, its country of origin, however, the cranberry is considered a fixed component of various dishes, comparable to the lingonberries in our country. When dried, the red cranberries still contain a lot of minerals and are often mixed in muesli and the like. Questionable harvesting methods and cultivation in sensitive ecosystems in the USA speak against including the cranberry in a sustainable superfood list.

barley grass and wheat grass

Barley grass and wheat grass are catchy names for something everyday: the green sprouts of normal barley and wheat. As seedlings, the “grasses” should have a high nutrient density and be rich in fiber. Both variants actually contain a lot of nutrients, which is why barley grass is also used as fattening feed for cows. And the dietary fiber is also present in the form of plant fibers. But it is precisely these fibers that cause digestive problems in humans. The green sprouts are therefore offered more as a powder.

ginseng

The use of the “all-healing root” ginseng comes from traditional Chinese medicine. Many believe that the tuber works against all age-related complaints, improves motor and cognitive abilities as well as potency and strengthens the immune system. However, ginseng is also an eco-sinner with long transport routes – but the superfood is now also grown in this country.

goji berries

Goji berries have an excellent reputation as a superfood with impressive medicinal properties. Curing cancer and Alzheimer’s, helping against high blood pressure, diabetes and impotence – the small red berries are said to be able to do all that and more. But the goji berries are calorie bombs and extremely expensive because they have to be harvested by hand.

pomegranate

The pomegranate has been known in Europe for centuries. Also referred to as grenadine or “food of the gods”, the fruit grows naturally in southern Italy and southern Spain. Pomegranate seeds and juice were already used in the Middle Ages as a natural source of vitamins during the winter. Numerous medical effects are attributed to the red fruit, for example against cancer, Alzheimer’s or high blood pressure. Ecologically, however, the pomegranate is not a model student.

Hibiscus and Rosehip

Hibiscus and rose hips grow in our garden, in hedges or in parks. They are known as ornamental plants and as ingredients in tea. Picked or grown yourself, fresh rose hips or rose hip jelly are a welcome source of vitamin C in winter. Rose hips are also said to help with osteoarthritis. Hibiscus tea is said to lower blood pressure and cholesterol levels. But here, too, clear evidence is lacking. If you like a hot drink on cold days, you should give the two native plants a chance.

turmeric

The bright orange-yellow turmeric powder is the favorite spice of the Indians and an integral part of the Indian kitchen. The ginger plant has been known in Europe for centuries, but it has not been able to establish itself in food. Curcumin, the main component of turmeric, is causing a sensation as a possible cure for almost every disease on this planet. The miracle spice is celebrated by many alternative healing methods. The fact that these are assumptions and possible but not proven effects is often overlooked.

maca

Maca is a superfood less well known in Europe. The root of a cress species comes from the Andes of Peru and grows there in the high mountains. Tough, undemanding and nutritious, maca was already one of the staple foods of the Incas. The suspected but so far unproven effects mainly include the increase in potency, fertility and libido. The root is also said to combat fatigue and depression. The transport routes are an ecological problem.

Matcha tea

Bright green pick-me-up, cult drink for Japan fans and as Matcha Latte the new, supposedly super-healthy trendy drink. Matcha tea is conquering Europe and the USA and can be found on almost every superfood list. The drink is prepared using a special technique from the rather expensive matcha powder. This consists of the ground green tea leaves that are drunk. As with all green tea varieties, there are alleged effects in abundance, the awakening theine is proven.

moringa

Moringa, the horseradish tree, is sold as the quintessential miracle plant. In fact, the leaves and roots of Moringa are very nutritious, containing a lot of calcium, essential amino acids, minerals and vitamins. The extremely fast-growing Moringa has many possible effects, which, however, have not been clearly proven. Moringa seeds filter pollutants from the water and can thus be used for drinking water treatment. In the tropical and subtropical regions of origin, Moringa is one of the beacons of hope against malnutrition and water shortages.

papaya

The papaya is botanically something very special. The “tree” on which the fruit, also known as “tree melon”, grows is not one – but a herb. And a papaya is strictly speaking a berry. The seeds inside the fruit contain a particularly large amount of papain, the enzyme found in papaya. Papain is able to break down proteins and therefore has a number of medicinal effects. The seeds are considered a natural contraceptive for men, shrink and destroy tumors in the test tube and are also effective against diabetes. A real superfood, were it not for disadvantages such as the fact that most papayas are genetically modified.

quinoa

The Incas already revered quinoa, which was voted “Plant of the Year” in 2013, as sacred. The pseudo grain is rich in essential amino acids and minerals. The very undemanding plant comes from the Andes, where 95 percent of the world production is harvested to this day. The high energy density makes quinoa seeds a beacon of hope in the fight against hunger in the world. In terms of sustainability, however, the superfood has a lot of catching up to do.

Spirulina

Spirulina is sold in Germany as a miracle algae with an extremely high nutrient content. Especially with a vegan diet, it should easily compensate for all protein deficiencies and deficits in iron or vitamin B12. In addition, Spirulina has other positive properties such as converting CO2 into oxygen or growing in salt water. However: On closer inspection, the claimed effects of the superfood all have their weak points, and there are also toxic heavy metals that can accumulate in wild spirulina.

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Estonia

Can you explain the use of juniper berries in Estonian cooking?

Introduction: Estonian cuisine and juniper berries

Estonian cuisine is a blend of traditional European and Nordic influences, with its own unique twist. The country’s location in the Baltic region has largely shaped its culinary traditions. One of the key ingredients that sets Estonian cuisine apart is juniper berries. These small, blue-black berries are an essential part of Estonian cooking, adding a distinctive flavor and aroma to a range of dishes.

The history and tradition of using juniper berries in Estonia

Juniper berries have been used in Estonian cooking for centuries. The berries are native to the region and grow abundantly in the wild. In ancient times, they were used for medicinal purposes and as a flavoring agent for food. Juniper berries were also believed to have protective qualities, and were used to ward off evil spirits.

Over time, juniper berries became a staple ingredient in Estonian cuisine. They were used to flavor meat dishes, sauces, and even alcoholic beverages. Today, juniper berries are still widely used in Estonian cooking, and have become an important part of the country’s culinary identity.

Juniper berries: what are they and how are they used?

Juniper berries are the fruit of the juniper plant, which is a member of the cypress family. The berries are small and round, with a blue-black color and a slightly waxy texture. They have a sharp, piney flavor that is both sweet and bitter, with hints of citrus and spice.

In Estonian cooking, juniper berries are typically used in their dried or crushed form. They can be added to meat dishes, sauces, and marinades, and are often paired with other aromatic herbs and spices, such as rosemary and thyme. Juniper berries are also used to flavor traditional Estonian liquors, such as Vana Tallinn.

Juniper berries in savory Estonian dishes

Juniper berries are a common ingredient in savory Estonian dishes, particularly those featuring game meats, such as venison and wild boar. The berries are often crushed and added to marinades, or used to season meat before cooking. Juniper berries can also be used to flavor hearty stews and soups, such as the traditional Estonian dish rosolje.

In addition to meat dishes, juniper berries are sometimes used in vegetable dishes, such as roasted root vegetables or sautéed mushrooms. They can also be added to sauces and gravies, where they add depth and complexity to the flavor.

Juniper berries in sweet Estonian dishes and desserts

While juniper berries are more commonly associated with savory dishes, they can also be used in sweet Estonian desserts. Juniper berries can be infused into cream or custard to make a fragrant, piney ice cream. They can also be used to flavor cakes, cookies, and other baked goods.

One popular Estonian dessert that features juniper berries is roosamanna, a creamy, sweet dish made with semolina, cream, and berries. Juniper berries are often added to the dish for a subtle, piney flavor.

Health benefits of juniper berries in Estonian cooking

Juniper berries are not only flavorful, but also have a number of health benefits. They are high in antioxidants and can help boost the immune system. Juniper berries can also aid in digestion and have diuretic properties.

In Estonian cooking, juniper berries are often used in meat dishes, which are naturally high in protein and other essential nutrients. When paired with fresh vegetables and whole grains, juniper berry-infused meals can be a healthy and flavorful addition to any diet.

Where to find juniper berries for Estonian recipes

Juniper berries can be found in most specialty gourmet stores, as well as online. They are available in both dried and powdered forms, and can be stored in an airtight container for several months. Fresh juniper berries are also available in some farmer’s markets and specialty food stores.

Conclusion: Juniper berries – a key ingredient in Estonian cuisine

Juniper berries are an essential part of Estonian cuisine, adding a distinctive flavor and aroma to a range of dishes. From savory meat dishes to sweet desserts, juniper berries have a place in almost every aspect of Estonian cooking. With their unique taste and health benefits, juniper berries are a key ingredient that will continue to play an important role in Estonian culinary traditions for generations to come.

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Estonia

Can you tell me about the use of forest berries, such as lingonberries and bilberries, in Estonian cooking?

Introduction: Estonian cuisine and forest berries

Estonian cuisine is known for its simplicity and use of fresh, seasonal ingredients. One of the most popular ingredients in Estonian cooking is forest berries, such as lingonberries and bilberries. These berries are abundant in the forests of Estonia and have been used in traditional Estonian cuisine for centuries. They are not only delicious but also have numerous health benefits.

Forest berries are an important part of Estonian culture and history. They are often used in traditional dishes and desserts, and are also used in modern Estonian cuisine. The use of forest berries in Estonian cooking showcases the importance of locally sourced and seasonal ingredients in the country’s culinary traditions.

Lingonberries: a staple in Estonian dishes

Lingonberries are a staple in Estonian cuisine and are used in a variety of dishes. They are sour and tart, and are often used to balance out the sweetness in desserts and pastries. Lingonberry jam is a common condiment in Estonia and is often served with meat dishes, such as meatballs or roasted pork. Lingonberries are also used in salads and as a topping for pancakes and waffles.

Lingonberries are known for their high levels of vitamin C and antioxidants, making them a healthy addition to any meal. They are also low in calories and have anti-inflammatory properties. Lingonberries can be found fresh in the forests of Estonia during the summer months, and are also available frozen and in jam form year-round.

Bilberries: a versatile ingredient in Estonian cooking

Bilberries are another popular forest berry in Estonian cuisine. They are similar to blueberries but have a slightly smaller size and a darker color. Bilberries are used in a variety of dishes, including pies, jams, and sauces. They are also used in savory dishes, such as stews and soups, to add a tart and slightly sweet flavor.

Bilberries are rich in antioxidants and have been shown to improve heart health and cognitive function. They are also a good source of vitamin C and fiber. Bilberries can be found fresh in the forests of Estonia during the summer months, and are also available frozen and in jam form year-round.

Traditional Estonian berry desserts and pastries

Berries are a key ingredient in traditional Estonian desserts and pastries. One popular dessert is kama, which is a mixture of roasted barley, rye, and wheat flour, served with sweetened lingonberries or bilberries. Another popular dessert is kohupiimakook, which is a cheesecake-like pastry made with quark (a type of fresh cheese), and topped with berries.

Other popular berry desserts include jõhvikamahl (cranberry juice), rõõskkoorekook (sour cream cake), and mustikakook (blueberry cake). These desserts are often served during celebrations and holidays, such as Midsummer’s Eve and Christmas.

Savory Estonian dishes with forest berries as a key ingredient

Forest berries are not only used in desserts and pastries but also in savory dishes. One popular dish is põltsamaa hernetort (split pea and lingonberry pie). This savory pie is made with a split pea filling and topped with lingonberries. Another popular dish is metsloomaliha hautis (stewed game meat), which is often served with a bilberry sauce.

Forest berries are also used in salads and side dishes. Lingonberries are often added to cabbage dishes, and bilberries are used in potato salads. The tartness of the berries adds a unique flavor to these dishes, and they are often paired with hearty meats such as pork and game.

Health benefits of consuming forest berries in Estonian cuisine

Forest berries are packed with health benefits. They are rich in antioxidants, which can help protect the body from free radicals and reduce inflammation. They are also a good source of vitamins C and K, as well as fiber and other nutrients.

Studies have shown that lingonberries and bilberries can help improve heart health, cognitive function, and immune function. They may also have anti-cancer properties and help regulate blood sugar levels.

Conservation efforts for forest berries in Estonia

The forests of Estonia are home to many different types of berries, including lingonberries and bilberries. These berries are an important part of the local ecosystem and are also a valuable resource for Estonian cuisine.

Conservation efforts are being made to protect the forests and ensure that the berries are harvested sustainably. This includes educating the public on responsible harvesting practices and implementing regulations to prevent over-harvesting.

Conclusion: Forest berries in Estonian cuisine and beyond

Forest berries, such as lingonberries and bilberries, are an important part of Estonian cuisine and culture. They are used in a variety of dishes, from savory stews to sweet pastries, and are packed with health benefits. As conservation efforts continue to protect the forests of Estonia and promote sustainable harvesting practices, these delicious and nutritious berries will continue to play a vital role in both Estonian cuisine and beyond.

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