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Cold Brew – Anything But Cold Coffee

Cold brew is not only a refreshing treat, the preparation of the coffee specialty differs significantly from that of other coffee drinks.

Pleasure on hot days – cold brew

Many coffee drinkers are terrified of cold coffee, after all, many people associate the ceremony of drinking coffee with an aromatic, fragrant cup of hot coffee. Cold coffee is often equated with old, stale coffee. Cold coffee in the form of an iced coffee or a cold brew is also a special treat, especially during the hot season. Cold brew and iced coffee are not the same thing. Both taste refreshing and contain caffeine, but the preparation is very different from each other. Which variant has the edge is not just a question of taste, after all, cold brew has many positive properties.

The origins of cold brew – a trendy drink with a long history

Who would have thought it, although cold brew is a current trend drink, this special way of preparing coffee is quite old. As early as the 17th century, the Dutch came up with the idea of ​​preparing coffee cold. They wanted to be independent of heat sources when preparing coffee and store and sell the drink better. In 2015, cold brew experienced a revival. The trend continues and especially in the summer heat, cold brew is a delicious alternative to iced coffee.

How to prepare a cold brew

The translation of the name already provides information on the correct preparation of a cold brew. Cold Brew means “cold brewing”. However, the term “brewing” is misleading, after all, the cold brew is not made with hot water, but with cold. For the production of one liter of cold brew you need at least 60 grams – some also take up to 200 grams – of ground coffee and patience. The preparation is very simple: the coffee powder is mixed with the cold water and then has to steep for at least 12-24 hours. After this procedure, the brew only needs to be filtered. The trend drink is ready.

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Food

Healthy, But: the Dark Side of Nuts

Nuts are considered a healthy source of energy. However, cultivation, harvesting, processing and transport are often at the expense of people and the environment. We show where the problems lie – and what you can watch out for.

Good for the heart and circulation, rich in unsaturated fatty acids, vitamins, minerals and antioxidants: Nuts enjoy a very good nutritional reputation despite their high fat content. The Federal Center for Nutrition recommends a handful of nuts per day. In this article, you’ll learn which nuts should end up in your “handful a day” and which ones you should be careful with for environmental and social reasons.

Nuts: the crux with the indication of origin

You can usually assess the sustainability of food in a first step based on its label of origin. For example, anyone with a little common sense can figure out that strawberries from overseas sold in Germany in December don’t do too well in terms of life cycle assessment. And it is not too surprising that human rights violations may have been violated in the cultivation and harvesting of particularly cheap exotic fruits from the Global South.

Unfortunately, when it comes to nuts, it is often not clear where they come from, because German food law requires that the country of origin only has to be declared on the packaging for unpeeled almonds, hazelnuts and walnuts. Therefore: If you cannot find any information on the packaging about where the nuts come from, it is not entirely unlikely that you are supporting unsustainable and exploitative cultivation and processing structures with your purchase. On organic nuts, you can still tell from the country code under the organic seal where the nuts come from, or whether they come from the EU or not.

Organic nuts are better than conventional ones

When growing organic nuts, the use of chemical-synthetic pesticides and fertilizers is not permitted, which improves occupational safety and protects the environment. There are other important differences between organic and conventional nuts when it comes to processing: Since nuts are very susceptible to pests such as beetles or moths, they are usually “deveined” before storage. With organic nuts, this is done using pressure and carbon dioxide, while with conventional nuts, methyl bromide can be used, which is not only highly toxic but also damages the ozone layer. In addition, unlike conventional nuts, organic nuts must not be bleached with sulfur in order to obtain an even colour.

Almonds: popular nut with enormous water consumption

Whether as marzipan, almond butter, “almond milk” or a snack for in between: Only peanuts are more popular than almonds. In 2018, the global annual harvest was almost 1.3 million tons, and further increases in yield to around 1.7 million tons are expected for 2020/2021. Almond cultivation uses a lot of water: up to 15,000 liters are needed for one kilo.

In California in particular, where 80% of the world’s almonds come from, this is exacerbating the already critical water shortage. In addition, large amounts of fertilizers and pesticides are applied to the plantations, which are set up in monocultures. The same applies to Spain, the second most important almond producer after the USA. Although some organic farms improve the water storage capacity of the soil by increasing soil fertility, irrigation is also used in the organic sector.

In addition, in the USA, bee colonies are transported across the country to pollinate the almond orchards – and many of them do not survive. The bottom line is that the uncomfortable recommendation on the subject of almonds is unfortunately as follows: better avoid them – or at least reduce consumption very much.

The same applies to pistachios for the same reasons (water scarcity, pesticides and fertilizers), of which almost 40% of the world supply also comes from the USA and 30% from Iran.

Cashews: absurd transport routes and toxic shell oils

Cashew trees are much easier to care for than almonds: Since they also grow on nutrient-poor, degraded soils, are rather undemanding and form a very pronounced root system, they need significantly less water and can make an important contribution to protection against erosion. Originally from Brazil, cashews are now mainly grown in Africa and Asia.

However, almost all African cashews take an almost absurd detour before they end up in our shops. Because their processing – roasting, steaming, cracking, sorting and skinning – takes place almost exclusively in India and Vietnam, which significantly worsens their climate balance. The protection of the workers is particularly important during processing, as cashew shells contain a toxic oil that can cause severe chemical burns.

Therefore, when buying cashews, make sure that you have at least one fair trade certification, which prescribes health protection measures in cashew production. We recommend, for example, the cashews from Rapunzel – the company provides comprehensive information on its website about the many years of cooperation with its Indian “Hand in Hand” partner.

Peanuts: Apart from long transport routes, they are usually not a bad choice

More than half of the approximately 47 million tons of peanuts grown annually worldwide come from China (40%) and India (15%). Strictly speaking, however, the popular snack is not nuts, but pulses or legumes, which – just like peas or beans – are able to fix nitrogen from the air in the soil and thus increase soil fertility. This makes sense above all if plants that require nitrogen, such as cotton or corn, were previously grown in the fields and peanuts are used as part of a crop rotation.

Provided they are not additionally treated with chemical pesticides, as prescribed in organic cultivation, peanuts, which also require little water, are not a bad choice from an ecological point of view. Depending on the country of origin, however, you should choose fair trade goods.

Wild collection of Brazil nuts is hard work

Brazil nut trees grow wild in the rainforests of Brazil, Bolivia, Ivory Coast and Peru. They are not cultivated, so no pesticides or fertilizers are used in their cultivation. While wild collection has a positive impact on the environmental footprint of the nuts, it is all the more arduous for those who struggle with machetes through the dense jungle to collect the nuts, of which 12-24 are hidden in coconut-like shells . The purchase of Brazil nuts should therefore always be worth a fair trade premium – such as with the Brazil nuts from Fairfood.

Beware of Turkish hazelnuts

Over 70% of the world’s hazelnuts are grown in Turkey. In Europe, only Italy is a noteworthy cultivation country for the popular nuts, with 9% of the global amount. Hazelnuts require comparatively little water and are easy to grow. But: The Turkish hazelnuts come from more than 400,000 family-run hazelnut plantations along the Black Sea coast, where the manual harvest still involves children and underpaid seasonal workers under questionable working conditions.

In Italy, harvesting is done mechanically, but in many places the mostly chemical-intensive monocultures have once replaced the biodiverse cultural landscape. The organic seal is therefore particularly important for Italian hazelnuts, and for hazelnuts from Turkey you should use fair trade products, e.g. B. from the company Gepa, prefer. By the way: Hazelnuts also grow here in Germany.

Prefer European walnuts to overseas pecans

Walnuts rank third in global production volumes after almonds and peanuts. The pecan nuts, which are also becoming increasingly popular with us, belong to the same family, but come almost exclusively from the USA or Mexico, from where they travel long distances to Germany. Walnuts, on the other hand, have a slightly tart taste and are also grown on a large scale in the USA and China, but they also grow here in Germany and in our neighboring countries, especially in France. European walnuts are therefore always the better choice.

Conclusion

As with all foods, you should also pay attention to regional and organic quality when it comes to nuts. In organic cultivation, the use of toxic chemicals is avoided not only in agriculture but also in processing.
Hazelnuts and walnuts also grow here in Germany, even if the European quantities play little or no role on the world market. Ask your family and friends or look at websites like mundraub.org to see if and where nuts grow in your area that probably nobody else is harvesting.
If you don’t want to do without more exotic nuts, pay attention to the origin of the product as well as organic and fair trade seals – if recognizable – and invest a little more for fair cultivation and trading conditions, especially for nuts from emerging and developing countries.
You should largely eliminate almonds from your diet due to their very high water requirement, and you should only buy cashews from companies that guarantee the protection of workers in processing.

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Cooking Tips

Small But Mighty: What Are the Advantages of Coffee Capsules?

The way to the perfect Italian coffee is quick and uncomplicated thanks to coffee capsules. In terms of taste, the small capsules are in no way inferior to other forms of coffee preparation. On the contrary! You can find out the advantages of coffee capsules here.

How coffee capsules revolutionized the market

Coffee is considered an indispensable part of quality of life across all social classes. Thanks to the coffee capsule, enjoying a hot drink became a lifestyle experience at the beginning of the millennium.
Its history goes back several years. The engineer Eric Favre invented the capsule system as early as 1970, which first came onto the market in 1986. But the breakthrough of coffee capsules only came in 2001. Since then, this form of coffee preparation has enjoyed great popularity and has changed drinking habits, especially in western industrialized nations. No wonder: The coffee capsule systems have a lot of advantages, both in terms of preparation and taste.

With coffee capsule machines, preparation is child’s play

Thanks to the machines, which are designed for coffee capsules, there is no time-consuming preparation. The preparation is very simple:

Clamp the coffee capsule with portioned coffee powder into the capsule machine.
Place a cup or mug under the nozzle.
At the push of a button, water gets into the small can with great pressure. There the coffee brews itself first.
The coffee capsule ruptures due to the high pressure.
The finished coffee then flows through the opening directly into the cup. The result can be seen and tasted: The coffee tastes just like you know it from an Italian café – and all that at the push of a button!

The advantage: Better crema and more aroma

The preparation in the capsule machine has a decisive advantage in terms of later enjoyment. It is due to the fact that the coffee brews itself under high pressure in the capsule. Thanks to this process, your coffee is then crowned with a particularly beautiful crema, and more aromatic substances are released than with conventional preparation.

In addition to the better crema and the aromatic taste, the capsules have another advantage: you can be sure that your coffee always tastes the same. Aroma and strength do not change because the capsules always contain the same amount of coffee.

Coffee capsules preserve aroma particularly well

Coffee capsules are made of plastic or aluminum and are also individually wrapped so that the aroma is fully preserved.

Since the freshly ground coffee is sealed in a capsule, it is optimally protected from oxygen, light and moisture. The aroma is preserved particularly well and only released again during preparation. In this way, you can always enjoy particularly fresh coffee with capsules.

Storage: What is the best way to store the coffee capsules?

When it comes to storage, coffee capsules come in handy. Because unlike coffee beans, ground coffee or coffee pods, they stay fresh even without a sealable jar.

Anyone who values order in the kitchen is well advised to use space-saving and elegant storage solutions such as caskets or capsule holders.

Simple and easy to care for: the coffee capsule machine

The capsule machine is always quickly ready for use. It only takes a few seconds for the device to heat up. Then you can brew your coffee at the push of a button.

But that’s not all: the maintenance of the capsule machine is also easy. You can easily clean removable inserts. And like any other coffee machine, you should descale your capsule machine from time to time.

Varied drinking pleasure thanks to coffee capsules

There are many different types of coffee capsules – so you have plenty of variety in your cup. So you can enjoy a delicious crema in the morning and a strong espresso in between. In households with several people, everyone can brew their favorite type of coffee whenever they like.

Coffee capsules are therefore not only ideal for preparing individual portions, but are also very popular with families where everyone prefers a different type, or in offices where individual portions are regularly prepared.

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Vegan Ramen: The Noodle Classic, But Without Animal Products

Vegan ramen is a delicious twist on the Japanese dish. Here you can find out which ingredients you can use to prepare the pasta classic without any animal products.

If you want to eat vegan ramen, you can easily modify the traditional noodle dish with a few ingredients. The combination of fresh wheat noodles, a spicy aroma and crunchy vegetables conjures up a tasty and healthy meal.

In this article you will learn everything you need to know about ramen and how you can easily cook vegan ramen.

What is ramen?

Vegan ramen is a twist on the classic ramen. Ramen is a traditional noodle dish from Japan. Translated, it means something like hand-pulled noodles. Ramen is the name for the thick wheat noodles made from wheat, salt and water. At the same time, ramen is the name of the classic soup dish that is prepared with noodles, broth and meat, fish or tofu.

Ramen also lives from a fine seasoning. The recipe uses miso: a flavorful paste made from fermented soy. It is suitable for seasoning various Asian dishes, or can simply be prepared as miso soup.

Vegan ramen with different toppings are particularly tasty. Serve with fresh seasonal vegetables such as cabbage, broccoli or edamame. In our Utopia seasonal calendar you can always read which vegetables are currently available from regional cultivation.

When buying your products, make sure that they come from organic farming. In this way you support sustainable agriculture that does not use chemical fertilizers and chemical-synthetic pesticides. If possible, buy at your regional weekly market to support the farmers of the region.

You can get the somewhat unusual ingredients, such as shiitake mushrooms, miso or smoked tofu in a well-stocked health food store.

Prepare ramen: A vegan recipe

The vegetables in this recipe are suggestions and can be modified as desired. Find out which vegetables are in season at the moment and cook with fresh ingredients from the region.

Ingredients:

15 g shiitake mushrooms, dried
2spring onions
2 clove(s) garlic
50 g fresh ginger
100 g fresh shiitake mushrooms
1carrot
100 g edamame, peeled
1pak choy
4 tablespoons sesame oil
30 g miso paste
4 tbsp soy sauce
1.8 l vegetable broth
350 grams of ramen noodles
300 g smoked tofu
1 pinch(s) pepper, coarsely ground
50 g toasted sesame seeds
1 handful of fresh herbs of your choice

Directions:

Soak the dried shiitake mushrooms in a bowl of hot water for 12 minutes.
Then catch the broth and cut the shiitake mushrooms into small pieces.
Wash and peel the vegetables. Chop the spring onions and garlic and finely grate the ginger. Cut the mushrooms, pak choi and carrot into fine strips.
In a wok or large saucepan, heat 3 tablespoons of the sesame oil. First stew the spring onions, garlic, ginger and the dried shiitake mushrooms in it.
Now add the miso paste and the soy sauce. Let everything continue to simmer for two minutes.
Deglaze everything with the mushroom decoction. Add the vegetable broth and let it simmer for 10 minutes on a low heat.
Now add the carrot, edamame and pak choi to the broth and let it simmer for five minutes.
Add the fresh shiitake mushrooms to the soup. Cook them for another five minutes.
Prepare the ramen noodles according to package directions.
Cut the smoked tofu into small cubes and fry it in a separate pan with the remaining sesame oil until crispy.
Serve the ramen noodles in a deep plate along with the vegetable broth and tofu. Decorate the vegan ramen with fresh herbs, ground pepper and roasted sesame.
Tip: Serve with the vegan ramen soy sauce and sesame oil. You can season the ramen as you like.

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health

Healthy Fasting, But How? A Plant-Based Diet is Good For The Body!

Goodbye annoying kilos? Ideally, fasting should be healthy and varied: A vegan diet is very suitable for this.

What exactly does it mean to “eat vegan” anyway?

In a vegan diet, no animal products such as meat, cow’s milk and eggs are consumed. Contrary to popular belief, not eating animal products does not lead to malnutrition as long as you eat a wholesome diet. A wholesome diet means getting all the nutrients (proteins, carbohydrates, and fats), vitamins, and minerals you need.

The main components of a vegan diet include grains, legumes, nuts, seeds and of course fruits and vegetables. Sound boring? But it doesn’t have to be. A vegan diet offers diverse and creative dishes – which are also easy and quick to prepare!

Benefits of a vegan diet

In brief: A healthy and balanced vegan diet can support weight loss in the case of overweight, reduce the risk of cancer and cardiovascular diseases and promote digestion.

1. High in fiber

Many plant-based foods are very low in fat (legumes and grains) and low in calories and can support weight loss. They also contain a high proportion of fiber, which is why plant foods have a very filling effect and at the same time promote digestion. These include, for example, whole grain oatmeal, dried apricots and salsify. Foods such as cheese and meat contain little fiber and can lead to constipation if consumed in excess.

2. Low cholesterol

Plant-based foods have a low cholesterol content. Knew? In fact, oatmeal and walnuts, for example, even lower cholesterol. According to scientific studies, a low-cholesterol diet reduces the risk of cardiovascular diseases such as a heart attack or stroke. On the other hand, everyday mixed foods such as eggs, butter and cheese contain a lot of cholesterol.

3. Lower risk of cancer

The risk of cancer can also be reduced with a vegan diet. The plant-based diet reduces the risk of colon and lung cancer, as well as stomach and prostate cancer. According to the World Health Organization (WHO), red meat (like beef and pork) and processed meat (like cured meats and ham) are classified as carcinogenic to humans. Processed meat and tobacco smoking are even on the same cancer risk level.

Disadvantages of a vegan diet

Since the consumption of meat and dairy products is instilled in many people and is therefore firmly anchored in our cultural values, the switch to a plant-based diet is difficult at first. This takes some getting used to and some research.

In a purely vegan diet, vitamin B12 must be added to the diet, since plant foods primarily contain no B12.

If you only eat vegan for a limited period of time (approx. 1 month), there is no risk of a B12 deficiency.

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Food

Drink Tea – But Properly

Green tea, black tea, herbal teas – tea not only warms you up and tastes good, but is often also very healthy. In our large tea guide, you will find out what effect the different teas have, which brands are recommended, what criticism there is of cultivation and where you can get the right accessories.

The history of tea began more than 5000 years ago in China. Even then, tea was used both as a pleasure and as a remedy. Tea actually means the dried parts of the tea plant. Depending on the processing method, a distinction is made between black, red, green and white tea as well as oolong. However, infusion drinks from other plants are also commonly referred to as tea, such as herbal tea made from peppermint and rooibos or fruit tea.

Tea: an important economic commodity

The tea plant is mainly cultivated in tropical and subtropical high altitudes, on around 3.5 million hectares worldwide. Three-quarters of the global harvest of more than five million tons is grown in China, India, Kenya, Sri Lanka and Vietnam (see Statista).

Ultimately, tea was and is an important commodity. Every year, Germany imports almost 60,000 tons of tea worth over 200 million euros. According to this, we drink more than 26 liters of black and green tea and more than 52 liters of herbal and fruit tea per capita, whereby the proportion of fair-trade organic tea is likely to be small.

The different types of tea and their effects

Nettle tea: no weeds! The health-promoting effect of nettle tea has been known since ancient times. We mostly use it for cystitis. It has many other positive properties and is easy to harvest and prepare yourself.
Fennel tea: Thanks to its beneficial effects, it has been a popular home remedy for centuries. Fennel tea is used to relieve numerous ailments.
Lady’s mantle tea: Recommended mainly because of its helpful effect on women’s problems and the desire to have children. We’ll tell you what else you can use lady’s mantle tea for and what you should pay attention to when harvesting and preparing the herb.
Green tea: This tea has various effects: It is said to help you lose weight and prevent diseases. Plus it’s delicious. We reveal what is behind the effect of green tea.
Rosehip and hibiscus: Nobody thinks of rosehip or hibiscus when talking about superfood. The two plants that are native to us are quite large suppliers of vitamins and can also be used as medicinal plants in other ways. Rosehip and hibiscus: the dynamic duo in a teacup.
Ginger tea: It helps with colds – and is easy to make yourself. However, its positive effect on travel sickness, migraines and digestive problems is less well known. We will show you how you can prepare ginger tea from fresh ginger yourself and what you need to pay attention to.
Chamomile tea: The anti-inflammatory effect of chamomile tea helps with gastrointestinal problems – but there are many more uses for chamomile tea.
Matcha tea: Matcha tea was and is the best and finest tea in Japan, which used to be reserved for the elite only. The bright green, frothy infusion is still considered a cult drink.
Peppermint tea: This tea has a powerful effect. Peppermint tea wakes you up like coffee, calms the stomach nerves and cools the body from the inside, even when drunk hot.
Sage tea: helps with cough and respiratory diseases. But the tea has other effects: Even in the Middle Ages, monks and scholars drank sage tea to keep their minds fit. Here more about the effect of the natural cold remedy.
Black tea: It is popular and, in addition to invigorating caffeine, contains numerous health-promoting substances. Here you can find out what you have to consider when preparing black tea so that it can develop its full effect.

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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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Jackfruit: a Delicious Meat Substitute – But What About The Ecological Balance?

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

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

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

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

Jackfruit as a meat substitute

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

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

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

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

Where can you buy jackfruit?

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

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

Jackfruit as a meat substitute: nutritional values ​​similar to potatoes

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

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

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

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

Jackfruit instead of soy?

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

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

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

Allergy to jackfruit

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

Transport routes worsen the ecological balance of the jackfruit

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

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

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

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

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Food

Macadamia: The Healthy But Unsustainable Queen of Nuts

Macadamia is one of the most expensive nuts in the world. But it is also particularly tasty and healthy. However, the macadamia is not sustainable: In order to get to us, it has to travel long distances.

Compared to other nuts, macadamia nuts have a unique taste: they are very mild, sweet and downright buttery. No wonder, because with 76 grams of fat per 100 grams, they are among the most fatty nuts.

The macadamia originally comes from the Australian rainforests and was already harvested by the Aborigines. In the 19th century, a German and an Australian botanist discovered the nut and named it after the scientist John Macadam. Macadamia trees are no longer only grown in Australia, but in many tropical and subtropical regions around the world. The cultivation areas include, for example, South Africa, Kenya, Hawaii, Brazil and New Zealand.

Macadamia bears the title “Queen of Nuts” because it is one of the most expensive nuts in the world. This is because the cultivation and further processing are complicated: the macadamia trees are demanding and only grow very slowly. In addition, macadamia nuts have a very hard shell that cannot be cracked with conventional nutcrackers. Therefore they are usually cracked with machines after they have been dried and are sold peeled.

Macadamia Nuts: What Makes Them So Healthy?

The macadamia is not only one of the most expensive, but also one of the healthiest nuts. The ingredients (per 100 grams) show why this is the case:

The 76 grams of fat are mostly mono and polyunsaturated fatty acids, which have a positive effect on LDL cholesterol levels and can thereby reduce the risk of cardiovascular disease. Above all, the proportion of monounsaturated fatty acids is very high at over 50 grams. According to a study, they should reduce insulin resistance in diabetic patients (PDF).
With around nine grams of fiber, macadamia nuts are one of the most high-fiber types of nuts.
Macadamia contains many vitamins and minerals. These include B vitamins, vitamin E and the minerals calcium, iron, magnesium, phosphorus, selenium and potassium. The selenium content in particular is relatively high. The trace element selenium is involved in many processes in our body, among other things it is very important for the thyroid gland.
Despite the many healthy ingredients, you should only eat macadamia nuts in moderation. With around 700 kilocalories per 100 grams, they are quite high in calories. However, a small handful of nuts is a healthy snack between meals.

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Food

Grapes Are Healthy: But You Should Pay Attention to That

How healthy are grapes really? They are a popular snack, especially in the summer heat. We’ll show you what you should know about the fruity vitamin bombs.

They are definitely delicious, but are grapes healthy? The first local grapes are harvested in Germany in late summer. Sweet and juicy, the grapes have many fans, especially in hot temperatures. Nevertheless, the fructose they contain has the bad reputation of being fattening. Let’s see what’s up with this image.

These ingredients make grapes healthy

The main component of grapes is water. That is why they are also an excellent source of water in summer. The fruits also contain a relatively large amount of fructose and fruit acid. Other nutrients included are:
Vitamin B6: Your body needs it to process proteins in the metabolism and for a strong immune system.
Folic acid: It plays an important role in the metabolism of amino acids and also supports the formation of new blood.
Ellagic acid: This vegetable acid is also found in grapes and is said to reduce the growth and formation of fat cells and boost sugar metabolism.
Resveratrol: This substance is found in the skin of the grapes and is said to have an antioxidant effect.
Vitamin C: Vitamin C actively supports the immune system.

Fructose as a fattening agent?

If you like eating grapes, you should be aware that the fructose they contain can have some disadvantages. As a guide: the sweeter a grape tastes, the more fructose it contains. The negative effects of too much fructose are:
an increased feeling of hunger, which encourages you to eat more
causes the blood sugar level to rise
If you have fructose intolerance, it is best to be careful and not eat too much of the grapes, as they contain a lot of fructose. Consumed in moderation, fructose does not pose a major threat to your slim line, as long as you pay attention to a healthy diet overall.

Caloric content of grapes

A serving of grapes (100 grams) has 65 calories. That’s why you can eat a little more of it with a clear conscience. In comparison, 100 grams of chocolate have 550 calories. Grapes are therefore very suitable as a healthy snack in between meals.

You can also use grapes in many different ways. In another article you will find out, for example, how to make your own grape juice. Other delicious ways to process grapes include:

The classic cheese platter with grapes: All you have to do is dice some cheese and arrange it on a plate together with the grapes. The perfect snack is ready!
Fruit salads aren’t the same without grapes. The small green fruits can be combined with all your favorite fruits.

Are grapes also healthy for diabetics?

Even if you have diabetes, you don’t have to give up grapes. In small amounts, your body can still metabolize the fructose it contains on its own. So a handful of grapes won’t directly spike your blood sugar. But you should keep a close eye on him after you’ve eaten grapes.

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