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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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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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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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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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Spirulina Algae: So Rich in Nutrients – But so Unsustainable…

It’s tiny, blue-green and comes from the sea – we’re talking about the microalgae Spirulina. It is heralded as the new miracle weapon in the fight against aging, lifestyle diseases and unhealthy lifestyles.

Rich in nutrients, the spirulina algae from the tropical and subtropical regions of the world are said to compensate for deficits and help with weight loss and muscle building.

Algae are actually only new as food in our latitudes, in the regions of origin the green organisms from the sea have been an integral part of the menu for centuries. Because spirulina algae are also very undemanding to thrive in salt and brackish water, they are also considered an opportunity in the fight against hunger. And the microalgae are also said to be good for the climate: during their growth, they convert carbon dioxide into oxygen through photosynthesis. An all-round positive balance, then? We did some research for you.

Up to 35 Spirulina Algae

Spirulina, or actually Arthrospira, belongs to the genus of cyanobacteria. Cyanobacteria, or blue-green algae in German, are tiny spiral-shaped bacteria. A single blue-green algae is only about 0.5 millimeters long and, in addition to the green chlorophyll, also contains blue color pigments, which gave the genus its name. There are up to 35 different types of spirulina algae, the best known and most common being Spirulina platensis and Spirulina maxima. However, it is disputed whether these are actually different species or simply local adaptations of a single algal species to local conditions.

Like all green plants, microalgae use chlorophyll a for photosynthesis to generate energy. One kilogram of algae can break down around 1.5 kilograms of carbon dioxide (CO2) and convert it into one kilogram of oxygen. This effect may have led to the formation of today’s earth’s atmosphere billions of years ago.

Spirulina: Occurrence and Cultivation

Spirulina algae love heat and direct sunlight. Because of this, they occur naturally in all tropical and subtropical regions. They are native to saline, alkaline shallow waters such as salt lakes, brackish water or shallow lagoons. There, millions of microalgae form an intense blue-green colored algae carpet. The tiny algae displace other microorganisms and are therefore relatively easy to harvest “sorted”.

Industrial production also takes advantage of this. Cultivation takes place in warm, shallow saltwater pools (water temperature up to 35° Celsius), also in otherwise infertile areas such as deserts or steppes. The direct sunlight and the CO2 introduced into the water ensure faster growth of the algae. The algae are produced in Asia (especially India), South America, Africa, Hawaii, California and now also in Europe, for example in Normandy (here, however, mostly for biogas production, not for consumption).

The ingredients: Is there really that much protein in spirulina algae?

The cyanobacteria, which have existed for billions of years, are true nutritional wonders. They contain around 60 percent protein and are therefore in the top class. The protein from the blue-green algae also contains all the essential amino acids. But the small algae is also very large when it comes to minerals and vitamins (the range of fluctuation results from the difference in the water of the cultivated algae): per 100 grams it contains 400-700 mg calcium, 400-480 mg magnesium, 50-100 mg iron, 100-300 mg selenium and 180 mg beta-carotene. In addition, the content of B vitamins (especially the important vitamin B12) and vitamin E is relatively high. In contrast to other seaweed, spirulina contains little iodine, which makes daily consumption safe.

Spirulina powder or Spirulina tablets?

Whether you choose powder or tablets is literally a matter of taste. The powder has gone through one less processing step and is therefore less likely to lose nutrients. However, it doesn’t taste particularly good, making it difficult to incorporate into your daily diet. It is best drunk as part of a green smoothie with fruit or vegetables, where the taste is masked. Spirulina tablets are compressed and are simply swallowed with some liquid. The taste is hardly disturbing, but valuable ingredients can be lost through the pressing.

Similar, but different: Spirulina and Chlorella

At first glance, spirulina and chlorella look pretty similar. Both are green microalgae. But while spirulina is a multicellular, spiral-shaped bacterium, chlorella is a unicellular organism with an indigestible cell membrane. Harvesting and processing chlorella is therefore much more complex, which is also reflected in the higher price.

Both microalgae are very nutritious, but the blue-green spirulina comes out on top in comparison. However, chlorella has a decisive advantage: Because the single-celled organism is more difficult to cultivate, contamination with other algae is rather unlikely. In the case of spirulina, on the other hand, cases of products contaminated by toxic blue-green algae are known.

Spirulina algae and sustainability?

This is different again in the famine areas of this world. The nutrient-rich algae, which can also be cultivated in otherwise rather infertile areas, helps to compensate for malnutrition. With the high proportion of proteins, beta-carotene and iron, it combats precisely those deficits which, according to the WHO, are particularly problematic in famine areas. And without consuming precious, clean fresh water, it thrives best in salt water. This gives the spirulina algae a lot of plus points from a sustainability point of view.

The strong conversion of carbon dioxide into oxygen, which the microalgae cause during their growth, provides further plus points. However, if you include the transport from the countries of origin to Europe, the ecological balance is no longer so impressive. So, the sustainability of spirulina is strongly related to where it is consumed.

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Being Pescetarian: A Life of Fish But no Meat

Those who follow a pescetarian diet do not eat meat. Pescetarians, however, continue to eat fish and seafood. How useful is this diet?

Pescetarians, also known as pesco-vegetarians, often feel like they can’t please anyone. From the point of view of vegans and meat eaters, they are simply inconsistent – according to the motto: “Then don’t do it at all!” Vegetarians, on the other hand, are upset that fish is offered to them at times. And of course the pescetarians are to blame for the assumption that vegetarian only means “no meat”.

Hardly any form of nutrition makes itself unpopular with so many sides at the same time as pescetarianism. However, it has its own advantages and disadvantages. We explain what speaks for and against a meatless diet with fish – and what you should pay attention to if you want to start with it.

Pescetarians: not meat, but fish

The definition of pescetarianism is actually quite simple. The word derives from the Latin “piscis” (fish). Pescetarians do not eat meat or products derived from it, but eat fish, and often seafood and molluscs as well. Dairy products and eggs are usually also on the table.

There are, of course, many reasons not to eat fish, such as overfishing in the seas, problematic fishing methods or seals that are not very trustworthy. Many pescetarians should be aware of this – just as meat eaters usually know (and often ignore) that the production of cheap meat causes animal suffering and ecological problems.

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Grapefruit is Healthy – But You Should Keep That in Mind

Grapefruit is considered healthy because it contains many vitamins, phytochemicals and fiber. However, grapefruit can also be dangerous – especially in combination with certain medications.

Like all citrus fruits, grapefruits are very healthy because of their high vitamin C content. The grapefruit has a lot to offer and also provides many other important nutrients. That is why the fruit is also considered the queen of citrus fruits. However, fresh grapefruit and grapefruit juice can also become a serious health hazard. We explain what makes grapefruit so healthy and what you should definitely pay attention to when eating.

Grapefruit is healthy – thanks to these ingredients

Grapefruit has a particularly high content of vitamin C. The so-called ascorbic acid is important for the immune system and the development of connective tissue, among other things.

In addition, grapefruit also provides folic acid (vitamin B9), the vitamin A precursor beta-carotene and some other B vitamins in smaller quantities. The citrus fruit also contains the minerals potassium, calcium, magnesium, iron and phosphate. The watery fruit has almost no calories and fat – but a lot of fiber pectin.

The many secondary plant substances also make grapefruit so healthy: carotenoids have an antioxidant, immune-boosting and anti-inflammatory effect. They should also be able to reduce the risk of cardiovascular diseases, age-related eye diseases and possibly even cancer.

Not healthy: Grapefruit interacting with drugs

Grapefruit and grapefruit juice affect the effects of 85 drugs.
Serious side effects can occur with about half of the drugs. Stomach bleeding, kidney or heart damage and even deaths have been observed.
Mode of action: Grapefruits inhibit the body’s own enzyme CYP3A4. This occurs mainly in the liver and the intestinal wall and is responsible for the breakdown of many drugs. By inhibiting the enzyme, the drugs are broken down less quickly. Many medications have a stronger effect, some weaker.
The drugs affected include antihypertensive drugs, heart pills, sleeping pills and sexual enhancers.
Even a single grapefruit or a glass of grapefruit juice can cause significant interactions. Even 24 hours apart, grapefruits can affect the effectiveness of medications.
For example, grapefruits can lead to pain and muscle weakness in combination with cholesterol-lowering drugs, heart pills to palpitations, dizziness and shortness of breath, or water-repellents to high water loss and dehydration, according to the BR.

In addition, grapefruit can also interact with birth control pills. Accordingly, the pill does not lose its effectiveness, but can lead to side effects such as breast tenderness and an increased risk of thrombosis.

Eat grapefruits healthily: Recommended intake

Based on the results, the scientists from the study mentioned advise against consuming grapefruit and grapefruit juice at all if you are taking medication.

The researchers also point out that there is still a need for research on drug interactions. It is quite possible that other drug interactions will become known in the future. Therefore, as a precaution, if you are taking prescription medication, you should minimize the consumption of grapefruit or consult your doctor.

Incidentally, the “dangerous” plant substance naringin is also found in grapefruit and in the bitter or Seville oranges, which are often used for jam. The same consumption recommendations apply to these types of fruit. According to the BR, oranges and orange juice are harmless, as is apple juice.

If you are not taking any medication, you do not need to worry about unwanted side effects: Then you can enjoy the healthy grapefruit and self-squeezed grapefruit juice and benefit from the good ingredients.

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Cooking Tips

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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