Breaking
FoodNerdy Recipes Management System
Tag

consumption

Browsing
Food

Greenpeace: Severely Limit Fish Consumption

The environmental protection organization Greenpeace advises a sharp reduction in fish consumption, the stocks are overfished worldwide. An exception is a fish, of all things, which disgusts many.

If you believe a study recently published in the journal “Nature”, the actual extent of overfishing goes far beyond the official figures from the FAO.

“Global fisheries take about 50 percent more from the oceans than previously thought. Since the mid-1990s, global catches have been falling, and much more so than previously thought. But given that global fishing effort has increased over the same period, that leaves only one conclusion The number of fish in the world’s oceans is decreasing, the world’s oceans are being overfished,” said marine researcher Dr. Rainer Froese to Greenpeace.

“Consider fishing a delicacy”

In view of these dramatic figures, Greenpeace has published its updated “Fish Purchasing Guide”.

According to the guide, which can be downloaded or downloaded as a free app, we can only eat one type of fish with an unconditionally good conscience: the carp. With all other fish species, it is important to take a closer look: “Numerous fishing and breeding methods damage the environment considerably. Many stocks are overfished. In order to make an environmentally conscious choice, it is not enough to look at the fish species alone – the decisive factor is where and how the fish was caught or farmed,” says Sandra Schöttner, a marine expert at Greenpeace.

For example, salmon is marked red, which means it is not recommended. However, there are exceptions: Pacific salmon from the Northwest Pacific and there from Sakhalin or the Gulf of Alaska can be bought with reasonably good conscience – if caught by a trap, trolling, or gillnet.

If consumers want to follow Greenpeace’s consumption recommendations, they should carefully study the packaging or ask the fishmonger very specific questions.

Eel, mackerel, and redfish are all classified without exception as “red”. But also the Alaska pollock, which is found in many fish fingers and gourmet fillets and is one of Germany’s most consumed edible fish.

Keep Reading
By
Food

Purine in Food: Excessive Consumption Drastically Shortens Lifespan

Purines increase the level of uric acid in the blood. This can have fatal health consequences. Not just because it can lead to gout. According to a study, those who consume excessive amounts of purine-containing foods also shorten their lifespan by up to eleven years.

Study on foods containing purines: Significantly shortened life expectancy in men

Purines are organic compounds found in the body but also in some foods and beverages. As the Apotheken-Umschau warns, purines from food increase the uric acid level in the blood via the metabolism – this leads to what is known as hyperuricemia. This forms crystals that are deposited in joints and trigger painful gout attacks. If you eat a healthy and varied diet, your body will be able to keep its own balance and eliminate excess uric acid through the kidneys, intestines, sweat and saliva.

However, eating too many purine-rich foods increases the risk of diseases such as gout and shortens lifespan by up to 11.7 years, according to an Irish study by the University of Limerick. In the study, the research team analyzed the data of around 26,500 people with elevated uric acid levels. The researchers found that men whose uric acid concentration in the blood exceeds the value of 535 µmol/l have a life expectancy that is up to 11.7 years lower than men whose value is lower.

In women, the reduction in lifespan is not quite as drastic as in men. Nevertheless, it can decrease by an average of six years at a value of more than 416 µmol / l. But beware: too low a uric acid level can also be dangerous – especially for men. The value should therefore not be less than 238 µmol / l.

Purine-rich and low-purine foods at a glance

The exact values ​​of the uric acid level should always be checked by a doctor.
This can give you information about the actual causes of critical values.
He also determined whether these should be increased or decreased.
Foods that are particularly high in purine:
Red Meat (Lean Meat)
sausage
poultry skin
meat extract
spinach
dried fruit, e.g. B. Dates
Offal
shellfish and crustaceans
Cauliflower
Legumes (kidney beans, peas, soy and soy products)
trout, herring
Yeast
Linseed and sunflower seeds
Beer

Foods that are low in purines:
eggs
Low-fat milk and milk products
Vegetables (tomato, lettuce, cucumber, carrot, potato, pepper)
Beverages such as tea, coffee, wine, sparkling wine and fruit juices
Nuts and kernels (walnuts, cashews and hazelnuts, sesame seeds, pine nuts, almonds)
fruit
margarine and vegetable oils
Polenta (maize grits)

Purines and alcohol: It is best to avoid them completely

Regardless of whether the respective drinks contain a lot or a little purine, advises to completely avoid alcohol in the case of gout and hyperuricemia

For example, beer (also non-alcoholic) contains relatively little purine with 10 to 15 milligrams (mg) of uric acid equivalent per 100 grams. However, beer is usually consumed in larger amounts than solid foods. A liter of beer comes from 100 to 150 mg uric acid equivalent. To prevent hyperuricemia and gout attacks, a maximum of 500 mg of uric acid per day should be obtained via purines in food (low-purine diet), according to the health portal. With a strictly low-purine diet, which is indicated in acute attacks of gout, the maximum value is only 300 mg uric acid daily.

Conclusion: Only those who permanently prevent the excessive consumption of purine-containing foods can hope for a longer lifespan.

Keep Reading
By
health

Alcohol Consumption: This is Why Drinking is Particularly Dangerous in Old Age

The after-work beer, the digestive schnapps or a glass of wine – alcohol consumption is part of everyday life for many. But from what amount is it too much? And why are older people particularly at risk when it comes to alcohol?

Alcohol consumption among older people is often underestimated

Older people often have more experience drinking alcohol, which does not mean that they drink more sensibly. Drinking habits are all too often not questioned – not by oneself and not by those around them. However, especially in old age, excessive alcohol consumption is not to be taken lightly. As you age, your body’s response to alcohol differs from the pattern we’ve seen before. For example, the body cells can no longer store water as well as they used to. The body’s fluid balance decreases. As a result, the same amount of alcohol consumed now results in a higher blood alcohol concentration. In addition, the liver does not break down alcohol as well as it used to. Therefore, if you drink more than 0.3 liters of beer per day as a woman or more than 0.6 liters of beer as a man, you are already in a health risk area.

There are two groups of older people who consume alcohol at a risky level. The first and larger group consists of people who have had a drinking problem for years. The health risk is particularly high here. The second group includes people who started drinking alcohol to a risky degree quite late. The reasons for this can be very complex. Possible reasons for dangerous alcohol consumption in old age are often critical phases of life such as retirement, reduced social contacts, financial problems or the loss of a partner, according to the Federal Center for Health Education.

Certain drinking habits often creep in, such as the digestive schnapps, the after-work beer or the daily glass of wine. But sometimes it doesn’t stop there. Drinking large amounts of alcohol on a regular basis can be dangerous. This does not only apply to older people! However, older people often go unnoticed when they consume alcohol at a risky level. There are various reasons for this. For example, because the risky drinking behavior of relatives and other people around them is tacitly accepted or because consequential damage is wrongly attributed to old age.

The danger of alcohol in old age

In older people, even small amounts of alcoholic beverages can lead to undesirable effects. There are also possible drug interactions. Alcohol consumption can also further worsen health impairments such as osteoporosis, diabetes, high blood pressure, stroke, memory loss and mood instability, according to the Federal Center for Health Education (BZgA) on the occasion of the day of the elderly.

Prof. Dr. Heidrun Thaiss, head of the BZgA: “Alcohol consumption harbors dangers at any age. In older people, they show a particular spectrum: alcohol consumption, for example, can increase the risk of falls and other accidents because balance and reaction time are impaired. These effects can occur in older people even with small amounts consumed. If alcohol is consumed in large quantities over a longer period of time, the risk of certain types of cancer increases. In addition, the gastrointestinal tract, the liver and specific brain functions are impaired. In older people, the breakdown of alcohol by the liver can also be delayed. Previously ‘well tolerated’ amounts can therefore have a stronger effect with increasing age. For these reasons, older people should consume alcohol with particular restraint.”

Keep Reading
By
Food

Meat Consumption: So Much Meat is Still Healthy

Roasts, roulades, sausages or turkey – for most people, meat is still part of a feast. But is eating more meat bad for your health?

Healthy and unhealthy meat

However, meat is not just meat. There are numerous different types of meat, which can be roughly divided into two groups: the “red” meat group and the “white” meat group.

The first group includes most Western European meats, such as beef, veal, pork, mutton or lamb. White meat includes poultry. Meat color is primarily dependent on myroglobin, a muscle protein through which the animals absorb oxygen. Meat color therefore develops according to the amount of muscle protein, i.e. red meat contains more myroglobins. In general, white meat is healthier than red meat.

It should also be noted that the individual pieces of meat are composed differently, for example muscle meat consists of around a fifth of particularly high-quality protein.

The Max Rubner Institute, the Federal Institute for Meat Research, was founded in the 1930s with the aim of increasing meat production and improving preservation options. The “Institute for Safety and Quality in Meat” is located at the Kulmbach site, which researches the process chain of meat as a foodstuff from agriculture to the consumer. It is interesting how the focal points of the research institute have changed from its foundation to the present day. Today they are representative of a changed, more conscious approach to “meat” as a foodstuff.

Based on current studies, the Federal Institute for Risk Assessment (BfR) and the Max Rubner Institute (MRI) support limiting meat consumption to a maximum of 600 grams per week. The consumption of red meat should be limited because there is a possible connection between the consumption of red meat and certain types of cancer, although conclusive research results are lacking.

It is clear that with a high consumption of meat in general, the entire diet is nutritionally unfavorable and a reduction in red meat in the diet is generally a sensible approach to reducing energy intake and, on the other hand, increasing the intake of health-promoting foods.

What to look out for when buying meat.

As a customer, you are spoiled for choice. Those who do not necessarily have to watch their wallet when buying meat have significantly more options for making meat enjoyment healthier and can also buy a piece of meat in the organic farmer’s farm shop. But not everyone uses fresh meat when buying meat. Cheap offers in the meat sector lead to quality losses in the long run, which has an impact on both the husbandry conditions and the processing methods. Even if a lot has happened in the area of ​​animal welfare and labeling as well as consumer transparency in recent years, we are still a long way from achieving a generally animal-friendly and at the same time healthy shopping behavior.

Nevertheless, there are ways to consciously buy and eat meat. In general, meat from the butcher’s counter is not automatically healthier than packaged mass-produced goods, but it is usually fresher. With many cheap products, numerous bacteria can also cavort in the packaging and thus lead to stomach and intestinal problems. Meat from the butcher is more expensive, but usually fresher. In addition, it also enables a more conscious shopping behavior, because it can be bought more specifically according to need and the environment can be protected by not using plastic packaging.

In general, the following should be considered when buying meat: raw meat can spoil very easily, so it is particularly important here not to interrupt the continuous cold chain for too long. The correct storage should take place at temperatures below +7 degrees Celsius, better still at a maximum of +4 degrees Celsius, because harmful germs can only multiply slowly at cool temperatures. In the case of packaged meat, the storage temperature specified on the packaging should be observed.

Furthermore, the transmission of germs from raw meat to other foods through direct contact should be avoided, which is why basic hygiene should be in place. When buying meat, you should pay attention to the smell, the surface texture of the meat, the color and the marbling. The more marbled the meat, the better the taste. The older the animal, the more the color changes from white to yellow or dark yellow.

If you have bought fresh meat, it should be stored in a cool place immediately after purchase. The coolest spot in the fridge is recommended for this, usually the glass shelf above the vegetable compartment. Storage at a maximum of +4 degrees Celsius is recommended. Here, however, certain storage times should not be exceeded. Raw sausages and raw ham, on the other hand, do not have to be stored in the refrigerator; they can be kept for several weeks if stored dry and cool. Basically, raw minced meat should be prepared as soon as possible on the day of purchase, whereas goulash, sliced ​​meat, poultry, raw skewers and offal should be processed after a day at the latest. Roast meat, steaks, large pieces of meat, as well as boiled and boiled sausages can be stored in the refrigerator for three to four days. Prepared, meaning well-done, meat can be stored in the refrigerator for two to three days before it spoils.

There is also the option of buying frozen meat. It is also important here not to interrupt the cold chain and to pay attention to the specified expiry date.

Of course, fresh meat can also be frozen, which increases the storage time considerably compared to the refrigerator. Optimal storage conditions usually mean -18 degrees Celsius, under these conditions pork can be kept for up to 8 months and beef for up to 12 months. A time limit here is the fat content of the meat or the onset of fat spoilage. Bacteria, yeasts or molds fall into a “cold sleep” at freezing temperatures, so they do not multiply. However, most microorganisms survive the freezing and become active again when the food is thawed. It is therefore particularly important here to defrost meat slowly and in the refrigerator. Defrosting liquid must be thrown away.

To avoid transmission of pathogenic bacteria, meat, plate or bowl must not come into contact with food that is eaten raw. This applies in particular to poultry and pork due to possible contamination with salmonella.

Keep Reading
By
health

Greenpeace Shows What Costs Meat Consumption Causes for the General Public

Conventional meat production causes environmental damage for which the general public pays. That’s what Greenpeace says in a new study – and calculates how expensive meat should actually be.

Factory farming produces a lot of liquid manure that ends up on fields as fertilizer. The problem: There is too much manure and the soil is over-fertilized, which is why our groundwater is polluted with nitrate. In order for the water to be drinkable, it must be cleaned. The water suppliers take care of that, they bear the costs for the water purification.

This is just one example of how the meat industry causes damage that it ultimately does not pay for itself – this is referred to as “external costs”. According to a new Greenpeace study, the consumption of beef and pork in Germany causes 5.91 billion euros in such costs each year, which the general public has to pay for. Most of the costs are caused by pork (73 percent).

Environmental and climate damage caused by meat production

The 5.91 billion euros annually are made up of various types of damage, such as:

Greenhouse gas emissions driving the climate crisis
Destruction of rainforest for animal feed
Water bodies polluted by fertilizers and pesticides
deterioration of soil quality
If the meat producers had to bear the “true costs” themselves, meat would be significantly more expensive. According to Greenpeace, pork should cost twice as much: an average of 3.04 euros per kilogram instead of 1.52 euros. Beef would be about half the price: 5.33 euros per kilo instead of the previous 3.50 euros. The external costs of meat imported from South America are even higher.

Greenpeace: The costs should be borne by those who cause them

In the study, the authors also compared conventional meat production with organic. The result: The ecological variant causes significantly less damage – and thus also lower external costs. If all companies would only produce meat according to ecological standards, more than two billion euros could be saved. Nevertheless, organic meat would also have to be more expensive so that the general public no longer pays – pork by 23 percent, beef by 50 percent.

“Anyone who consumes at the expense of third parties harms the general public,” says Greenpeace agricultural expert Martin Hofstetter. “Because supermarkets want to lure their customers with cheap meat, others have to pay a high price.” Greenpeace calls for political measures according to the “polluter pays principle”, i.e. those who pay for the damage they cause: meat companies and meat consumers: inside. This is possible, for example, through increased taxes on meat or a CO2 tax.

Keep Reading
By
Lifestyle

Coffee Facts and Coffee Consumption in Germany

Delicious coffee gives many people a good start to the day. According to statistics, nine out of ten Germans are coffee drinkers. According to further statistics on coffee consumption in Germany, it turns out that an average of three cups of coffee are drunk every day in this country. Every German citizen consumes around 150 liters of coffee every year. Professional fully automatic coffee machines are often used for the preparation. Alternatively, many use filter coffee machines. Find out what is important to Germans when they enjoy coffee, how the corona pandemic is affecting coffee consumption in Germany and much more. Find out about the most important coffee facts and take a look over the rim of the cup. For the Tchibo coffee report no. 10 – Coffee in numbers In 2021, 5,000 people in Germany were asked about coffee consumption. You can also look forward to many fun coffee facts that you can use to make your colleagues smile during the next coffee break.

Coffee fact 1: Professional fully automatic coffee machines are overtaking the filter coffee machine

Across Germany, 81% of coffee drinkers often use a fully automatic machine. In contrast, the filter coffee machine is only used frequently by 60.4%. While 83.3% of Germans in the West often use fully automatic machines, only 76.4% do so in the East.

In contrast, 66.3% in the east often use a filter coffee machine, in the west only 59% and in the south only 55.1%.

Coffee fact 2: In Germany, coffee consumers associate warmth, love and tranquility with their favorite drink

Germans agree on what they associate with coffee. According to the statistics, over 93% of coffee consumers in Germany associate heat with it.

Closely followed by love, peace, joy, security, energy, pausing, home, time out and community. Almost a third of those surveyed prefer to enjoy coffee with their partner, while a full 30% prefer to drink their coffee alone. When asked which celebrity one would like to meet for a coffee, Angela Merkel and Günther Jauch won tied with 18.9% each.

Coffee fact 3: For most Germans, coffee means enjoyment

There are many reasons to drink coffee. For 44.9%, drinking coffee means enjoyment. According to the statistics, drinking coffee is a time-out for a third and only 4% consider it a vice.

Coffee fact 4: Coffee is the number one drink in Germany

Statistically, a German consumes an average of around 166 liters of coffee a year. He also only drinks 100 liters of beer and 140 liters of mineral water a year. The Germans prefer whole beans. The per capita sales of roasted coffee in Germany is 4.4 kg. In contrast, the per capita sales of instant coffee are only 0.9 kg.

Coffee fact 5: The corona pandemic has influenced coffee consumption in Germany

The coffee statistics show: since the pandemic, over 55% of Germans have attached more importance to the quality of their coffee. Over 32% try new coffee brands, different coffee variations or types of coffee for more variety. And over 30% of Germans stated that sustainability seals have become more important to them when making a purchase.

Coffee Fact 6: October 1st is International Coffee Day

The fact is: coffee is the most commonly consumed beverage in Germany. Reason enough to dedicate a day of honor to coffee. Coffee Day was established on September 29, 2006 (by the Germans, of course!). As a tribute to the popular hot drink, this day was celebrated on a purely national level in the early years.

Since 2015, International Coffee Day has been in existence, for which both days were combined on October 1st. On this date, coffee is promoted and celebrated as a drink every year. Events are now taking place all over the world. So coffee fans can take part in coffee seminars and learn interesting facts about coffee and its history. Some companies even organize factory tours and coffee tastings of all kinds of preparation.

Coffee Fact 7: The most expensive coffee in the world comes from Indonesia

800 to 1,200 euros per kilo – that’s what the most expensive coffee in the world costs. Kopi Luwak coffee is produced in Indonesia in a special way: the coffee beans are eaten by nocturnal civets, whose stomach enzymes break down the bitter substances in the beans.

After the civets excrete the beans, they are collected and then roasted. This production gives the coffee a characteristic, smooth taste. Gourmets around the world swear by this and pay the corresponding price for the Kopi Luwak.

Coffee Fact 8: The world’s first webcam filmed coffee

It all started when computer scientist Quentin Stafford Fraser at the Cambridge Computer Lab in 1991 just wanted to help his colleagues. They had to run down three floors for a cup of coffee and, to their disappointment, often found only an empty coffee pot.

In order to save himself the long and unnecessary journey to the coffee machine, he aimed a camera at the coffee machine. Three times a minute, a blurry, greyish image was projected onto the employees’ screens, revealing the coffee stand. A nice little invention for his colleagues, but a big one for computer technology.

Coffee Fact 9: Drinking coffee while petting cats in Asia

Cuddly house tigers and delicious coffee – what could be nicer? The cat café trend comes – how could it be otherwise – from Asia. The first cat café was opened in Taiwan in 1998. However, the trend became really famous in Japan.

Since many Japanese in big cities like Tokyo were not allowed to keep pets in their own small apartment, the cat cafes became a nice haven for lovers. A soothing cup of coffee and the familiar purr of the cats have also been shown to reduce stress among the Japanese.

Coffee Fact 10: Coffee apps really exist

What do you think of first thing in the morning? Is it the good old cup of coffee or now the smartphone? Why not combine both: With the help of coffee apps, you can now have the coffee brewed via app or even read from the coffee grounds.

Keep Reading
By
Food

Coffee Consumption in Other Parts of the World

In Turkey, Turkish mocha is traditionally drunk. The coffee is heated in the coffee pot called Cezve and refined with sugar. Foam will form during the boil. The motto here is: the more, the better. Then the coffee is distributed to the cups. You should always leave the last sip in the cup, as the coffee grounds will settle to the bottom.

If you compare coffee consumption per capita in the USA with other European countries, you end up in 18th place with 4.43 kg. A trend that has also found its way into Europe is coffee to go. The coffee is always and everywhere with you. The to-go cups usually hold very large quantities. However, for our taste the coffee is rather thin and watery. The filter coffee machines, on which the coffee is kept warm for hours, are mainly known from films. Fully automatic coffee machines for the office are therefore not very common.

The Brazilians are not only one of the largest coffee exporters, but they also like to drink coffee themselves. They prefer to enjoy their favorite coffee drink, cafézinho: an espresso that is strong but sweet. This drink is sold on every corner in Brazil. For breakfast it can also be a coffee with milk.

In China, one tries in vain to drink coffee in the morning, because this is not one of the usual drinks to start the day. If you are lucky and find a coffee, there is a high probability that it consists of a lot of milk and sugar. Because so far only a minority of Chinese drink coffee, but the popularity of the aromatic hot drink is steadily increasing. Will a fully automatic coffee machine for the office soon be worth it?

The Japanese also drink little coffee and a lot of tea. Nevertheless, there is certainly coffee to drink in Japan. In kissats, actual tea houses, coffee is also offered alongside pastries. Kissaten are very individual and the coffee offer differs depending on the operator. This is all about quality and a moment of rest. The coffee culture is influenced by other countries. Therefore, coffee with soy milk is particularly popular at the moment.

In Ethiopia, you don’t just drink coffee, you take part in an elaborate ritual. Preparing coffee is a woman’s job. The green coffee is freshly roasted on the fire. The beans are then crushed directly with a mortar. The coffee powder is now boiled with water in a jug. Finally, the coffee is passed through a sieve and divided among the cups. Depending on the region or area, the coffee is refined with a wide variety of spices.

Those who take part in an Ethiopian coffee ceremony will drink three cups of coffee. The first cup is for enjoyment, the second is for solving conflicts and problems, and the third cup is for blessing those present. In the big cities, however, modernity is also finding its way, so that fully automatic coffee machines for the office are well known.

Around 95% of Thai coffee products are instant coffee. It’s cheap and quick and easy to prepare. Because the specialty coffees grown in Thailand are in such high demand, they are almost exclusively exported. If you find a place that sells fresh coffee beans, you have to dig deep into your wallet to pay for it.

In Vietnam, coffee is drunk sweet. A small sieve is placed on the cup and filled with a coarsely ground bean mixture. First the powder is moistened. After a short pause, the sieve is filled with water up to the stop. Put the lid on and wait for the coffee to flow into the cup. Finally, sweet condensed milk is added to the coffee. If you like, you can also pour the condensed milk directly into the cup and let the coffee drip into the milk. Depending on the weather, ice cubes are added.

Keep Reading
By