Phosphate in sliced ​​cheese: These risks are eaten

The ideal accompaniment to all starters.

Ingredients

– 10 slices of toast (possibly whole-grain toast),
– 2 cans of “sardines in oil”,
– 3 gherkins (medium size),
– 10 slices of processed cheese (type of your choice),
– 3 tbsp mayonnaise,
– 3 eggs (size M),
– 1 onion (medium size).

Preparation:

– Preheat the oven to 200°.
– The eggs should be hard-boiled.
– Then let it cool down.
– Drain the oil from the sardines.
– Cut the cucumbers into thin slices.
– Cut the onion into small cubes.

Preparation of sardine toast with cheese

– Place parchment paper on the baking tray.
– Distribute the toast slices on top.
– Process the sardines to a soft mass (you can also use a fork).
– Cut the eggs into small cubes.
– Mix the sardines mass, the onion, and egg cubes.
– Stir in the mayonnaise.

– Spread the sardine mayonnaise mixture on the toast slices.
– Distribute the cucumber slices on top (depending on size 4-6 slices).
– Cover the whole mass with a slice of melted cheese.
– Bake in the preheated oven on the middle shelf for 8-10 minutes.
– Let cool down.

Important! Eat cold only! The cheese must be completely cooled.

Food

Italian Vegetable Soup with Cheese Dumplings

been at work long? And then stand by the stove for a long time to conjure up a delicious meal on the table? Not with this great soup. Not only is it easy to prepare, but it’s also quick, has very few calories, and costs next to nothing.

Ingredients for 4 persons

For the cheese dumplings

30g Parmesan
100 g potato dumpling dough half and half
2 teaspoons frozen basil
Salt

For the soup

1 tbsp oil
½ pack of frozen garlic – duo (iglo)
1 tbsp tomato paste
400 g frozen pan-fried vegetables Italian (Iglo)
2 tsp vegetable broth
2 tbsp pine nuts

Preparation

Finely grate the parmesan. Mix with dumpling dough, basil, and ¼ liter of water. Leave to swell for about 10 minutes.
Roll small dumplings out of the dough with moistened hands and leave to steep in slightly boiling salted water for 7-10 minutes.
Heat the oil in a saucepan and sauté the garlic in it. Stir in the tomato paste. Add the frozen pan-fried vegetables, 1 liter of water, and broth, bring to a boil and simmer for 6-7 minutes. Season with salt and pepper.
Roast the pine nuts without fat until golden brown. Drain the dumplings and serve them in the soup. Sprinkle with the pine nuts and serve. Good Appetite.

Useful additional knowledge

I have an extra tip for lazybones. If your day has been so tough that even rolling dumplings are too exhausting, I can recommend ready-made gnocchi. These are also a delicious addition to the soup. The pre-cooked ones from the refrigerated section are unbeatably quick to prepare. Simply put in boiling water for 2 minutes, drain and you’re done.

Food

Potato and Tomato Salad with Cheese

The ingredients for this salad can be found in every fridge. It becomes a surprise for the unexpected visitor.

Ingredients

4 medium tomatoes
100 grams of hard cheese
3 medium potatoes
200 ml mayonnaise
1 clove of garlic
200 ml vegetable oil for frying

Preparation

Peel the potatoes and cut them into thin sticks
Heat the oil
Slice the tomatoes
Chop the garlic clove
Grate cheese

Preparation of potato and tomato salad with cheese

Fry the potatoes in the oil until golden, take them out, and dab off the oil residue with a kitchen towel.
Mix the chopped garlic cloves with the mayonnaise.
Lay the tomato slices neatly together.
Spread the garlic mayonnaise on top (in a grid pattern).
Scatter half of the cheese on top.
Distribute the remaining mayonnaise (also according to the same pattern)
Place the potato sticks on top of the cheese layer, forming a heap.

Food

Allgau Fillet Pot with Cheese Spaetzle

The traditional Allgäu fillet pot with cheese spaetzle. This recipe is a hit, especially in winter. And also very suitable for special occasions like Christmas.

Ingredients for 4 persons

500 g pork tenderloin
500 g mushrooms (half white, half brown)
1 onion- 1 clove of garlic
250 ml meat stock

1 cup of cream
White wine- 500 g flour + some flour for the sauce
5 eggs
approx. 150 – 200 ml water
500 g Emmental (grated)
50 – 100 g spicy cheese (e.g. Weißlacker, Romadur, old mountain cheese)
Salt pepper

Preparation Allgau fillet pot with cheese spaetzle

Sift the flour into a bowl and add the eggs and about half the water and a pinch of salt.
Stir the batter with a large wooden spoon. Keep adding a dash of water until you get a sticky, viscous dough.
Bring water to a boil in a large saucepan. Along the way, dice the flavorful cheese and set it out in a large, heatproof bowl.
Put some dough in a spaetzle slicer and slice the spaetzle into the boiling water with quick movements.
Now, wait until the water boils. Now alternately layer the hot spaetzle skimmed off with a slotted spoon with the cheese in the bowl. Repeat this step until all the batter is used up. Stir the spaetzle to combine with the cheese. Now place the bowl in the oven at 80° to keep the cheese spaetzle warm.
Cut the fillet into slices about finger-thick and season with salt and pepper on both sides. Finely dice each onion and garlic. Cut the mushrooms into thin slices)
Fry the meat in batches in a coated pan until it is dark brown. Then sauté the diced onions until translucent and add the garlic and mushrooms. Heat the mushrooms until they have lost most of their volume.
Now dust the vegetables with flour until everything is lightly coated. Mix everything together and wait a moment until the flour is lightly browned. Now add the meat stock while continuing to stir. Once the sauce has thickened, you can remove it from the heat. Now stir in the cup of cream (don’t boil it anymore!) and season the sauce with salt, pepper, and white wine.
Now put the pieces of meat back into the pan, including any roast juice that may have escaped, and let them simmer a little.

Useful additional knowledge

Of course, you can just as easily scrape the spaetzle off the board. Use a little less water to make the dough firmer. This makes it stick better to the board.

Food

Tips for Storing Cheese Properly

Many tips for storing cheese correctly at a glance.

Leftover cheese left over from a party, for example, stays fresh longer and doesn’t develop mold if you wrap it in aluminum foil and store it in the fridge.

You can also freeze hard cheese and later use it to cook a delicious pasta sauce with milk, cream, and spices.

health

Salt in Food is Harmful: Here’s How Cheese Can Protect Your Body

Cheese can be healthy? Yes! Many foods contain excessive amounts of salt, which is why many people exceed the daily recommended amount of salt. This can lead to kidney damage in the long term and damage the heart and blood vessels. According to a new study, cheese is the answer.

Too much salt excreted by the kidneys – significant water loss is associated

Too much salt in the body is primarily eliminated through the kidneys. There is a significant loss of water in the body. Over a long period of time, this puts a strain on the kidneys. Furthermore, the lack of water can lead to vasoconstriction and thus affect blood pressure and the heart. PennState University from Pennsylvania takes a closer look at this phenomenon.

Cheese is said to protect blood vessels from damage caused by excessive salt consumption

Accordingly, it is difficult to find a balance between delicious food and the right amount of salt, since a lot of food is characterized by a high salt content. Antioxidants in cheese have been found to help protect blood vessels from damage caused by high levels of salt in the body, in a new study from PennState University. Billie Alba, who led the study, confirms that the new findings could strike a balance between minimizing the risk of eating too much salt and eating tasty food.

Eleven adults follow four different diets for eight days

To support the theory that a diet containing cheese is good for blood pressure and heart health, 11 adults were included in the study. Each subject followed four different diets for eight days each: a low-sodium diet without cheese products, a low-sodium diet high in cheese, a diet high in cheese and sodium, and a high-sodium diet without cheese.

On the high-sodium diets, participants consumed 5,500 mg of salt per day, while those on the low-sodium diets only consumed 1,500 mg of salt. The cheese content in the high-cheese diets was about 170 grams, which translates to about four servings of different types of cheese per day. After each week-long diet, subjects returned to the lab for testing.

Drug acetylcholine helps with examinations

In order to obtain meaningful results, tiny fibers were placed under the skin of all test subjects and soaked with the drug acetylcholine. This ensures that the blood vessels relax. The blood vessels of each test person reacted differently to the drug – this allowed the function of the blood vessels to be measured. The subjects also had their blood pressure measured and urine tested to make sure they were consuming the right amount of salt.

Antioxidants in cheese have a positive effect on blood vessels

After the week-long high-salt, low-cheese diet, it was observed that the participants’ blood vessels did not respond as well to the acetylcholine and had more difficulty relaxing. This was not observed after the high-salt, high-cheese diet.

“While the participants ate the high-sodium chloride, no-cheese diet, you could see that blood vessel function dropped to levels seen in people at advanced cardiovascular risk,” said Lacy Alexander, professor of the cardiovascular system Exercise Science at PennState. “But when they consumed the same amount of salt and cheese was one of those sources of salt, those effects were completely avoided.”
While the test results cannot indicate that specific nutrients in cheese cause the effect, the antioxidants in cheese are considered contributing factors. According to Billie Alba, there is scientific evidence that milk-based nutrients, particularly peptides formed during the digestion of milk proteins, have beneficial antioxidant properties. This means they can scavenge these oxidant molecules, protecting them from their harmful physiological effects.

In the future, it is important to examine these effects in larger studies, as possible new mechanisms could help dairy products to maintain vascular health.

health

Cheese Closes Rhe Stomach: What’s The Truth Behind Grandma’s Myth?

Cheese is supposed to close the stomach: Grandma already knew that. But we have found out for you whether that is actually true and what health benefits cheese has.

The saying that cheese closes the stomach probably comes from the Roman writer and scholar Pliny, who around 2,000 years ago rounded off cheese with every meal. He must have thought cheese was good for his digestion. And to this day it is still the case that cheese platters are served at the end of a meal or at celebrations. So what’s up with Grandma’s rumor that cheese closes the stomach? We know it and have found out all the facts on the subject for you.

Cheese closes the stomach: true or false?

Contrary to the cheese myth, cheese does not promote digestion. In fact, eating high-calorie cheese makes you feel full faster. This is due to the fatty acids and proteins contained in cheese. These delay the emptying of the stomach. So you could say that the cheese does not close the stomach, but rather clogs it up.

The high-calorie cheese triggers a long-lasting, strong feeling of satiety. This is probably the reason why the saying came about in a figurative sense that cheese closes the stomach. Gouda or Camembert are said to be particularly filling, while hard cheeses such as Parmesan or mountain cheese are particularly healthy. Cheeses like these provide the most minerals, such as calcium.

Cheese also stimulates saliva production and, depending on the variety, which contains a lot of phosphorus and calcium, can prevent tooth decay and maintain healthy tooth enamel in the long term.

Food

Phosphate in Sliced Cheese: Why It Makes Cheese Extremely Unhealthy

As a topping on bread or to gratinate dishes: sliced cheese can be used in a variety of ways in the kitchen, but it is not particularly healthy. This is due to the high phosphate content.

Phosphate in sliced cheese: These risks are eaten

While phosphate plays an important role in our musculoskeletal system, such as muscle movement or bone and tooth structure, an elevated phosphate level in the blood poses significant risks. In a healthy person, the kidneys normally ensure that the increased phosphate level drops again and is excreted in the urine.

However, if the kidneys have to do this too often or if there is a kidney disease, this mechanism no longer works properly and the phosphate continues to accumulate in the blood. The risk of heart attack and stroke increases due to changes in the inner walls of the vessels. In addition, skin and muscles age faster.

In addition, due to increased storage in our bones, it displaces the calcium that is important for stability, which results in an increased risk of osteoporosis.

Lack of transparency on the addition of phosphate: Where it is everywhere

According to the European Food Safety Authority (EFSA), the maximum level for phosphates that can be consumed without hesitation is 40 mg/kg body weight. Often, however, consumers can no longer explicitly track whether a finished product contains added phosphate, let alone how much.

Although the addition of phosphate is subject to labelling, there are exceptions. Labeling can be omitted if the phosphate was not added directly to the end product but was contained as an ingredient in a starting product. They are often also hidden as so-called preservatives or stabilizers, for example behind the following E numbers:
E338 – phosphoric acid
E339 – sodium phosphate
E340 – potassium phosphate
E341 – Calcium phosphate
E343 – magnesium phosphate
E450 – diphosphate
E451 – Triphosphate
E452 – polyphosphate
E442 – ammonium phosphatides
E541 – Sodium aluminum phosphate acidic

Healthier alternatives

The problem with industrially added phosphates is that they are hardly bound in the food and are therefore freely available. They go completely into our blood. Consumers can avoid this problem by switching to natural, unprocessed foods.

Meat, nuts and legumes deserve special mention here. Only a small proportion of the phosphate in these foods is freely available and absorbed by the blood, the rest is excreted undigested.

And those looking for burger alternatives might enjoy aged cheddar or can experiment with a variety of other cheeses that haven’t undergone extensive chemical processing. These are not only better for your health, but usually also packaged in a more environmentally friendly way.