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Coaching or psychotherapy – in view of the large number of coaching offers and long waiting times for therapy places, this is a very relevant question. Where are the differences?

Coaching – help for self-help

You often encounter coaching in a professional context. It is usually offered to prospective or already established executives at middle, upper or top management level. This type of coaching is called business coaching. This is usually about topics that are highly relevant to the job. Starting with management and communication issues, through planning one’s own career, to questions relating to one’s own personality development.

Increasingly, however, you will also find offers for private topics, so-called “life coaches”. They generally see themselves as (systemic) life coaches and offer their services, for example, as bereavement support, fitness coaches, nutrition coaches or even crisis helpers in all situations. The exercise of a consulting or coaching activity is generally not regulated by the proof of certain qualifications. It is not a protected professional title. From today you can call yourself a coach or consultant and work as a freelancer.

On the other hand, this makes the selection more difficult for those people who would like to be supported by an experienced and well-trained coach. For this reason, some well-known associations have taken up the cause of separating the wheat from the chaff and providing orientation through certification. In order to be allowed to work as a psychotherapist, however, basic training and qualifications are required.

A coach does not advise – or does he?

Coaching always sees itself as helping people to help themselves. In coaching, the coach and coachee (as the person who takes advantage of coaching is called) develop possible goal- and solution-oriented measures to clarify a concern or to achieve a clearly defined goal. The focus is always on the coachee. With certain questioning techniques, methods and tools, the coach tries to let his coachee find the solution himself. The question of whether a coach should also give advice in the sense of advice in his work is a controversial issue.

Ulrich Dehner, managing director of the Konstanz seminars, psychotherapist and DBVC coach, says that the “dogma that coaches are not allowed to give their clients advice” is a misunderstanding: “A correct idea from psychotherapy is wrongly based on the coaching situation.”

In general, the understanding of a consultant (consultant) is characterized by the fact that they develop concrete proposals for defined problem situations, present them and, if necessary, implement them themselves afterwards. A (psychological) coach or consultant, however, should give few or no concrete suggestions or tips for a solution, but work together with the coachee to find measures and solution steps that he can also successfully implement in his work or living environment. So it is indeed a fine line and a question of attitude as to how much advice can help the coachee in overcoming his or her challenges.

Psychotherapy looks at the soul

Psychotherapy literally means “treatment of the soul”. “Psychotherapy is the targeted treatment of a mental illness. The treatment should aim to remedy a specific problem and should therefore be limited in time.” It is associated with so-called mental disorders with illness value. Mental disorders are identified here in particular as “disorders of thinking, acting and experiencing”, which are treated and treated with psychotherapy.

Well-known symptoms include depression, anxiety, eating disorders, compulsions and psychosomatic illnesses. The latter include, for example, tinnitus, so-called vertigo or irritable bowel syndrome. These are clinical pictures whose causes cannot really be determined physically and are therefore explained psychosomatically. Symptoms such as headaches, migraines, back, neck or shoulder pain or digestive problems show that the balance between body and mind is no longer correct. Finding the actual cause and possible and effective treatment measures is the task of psychotherapy.

“Alcohol or drug addiction, mental illnesses or the therapeutic processing of a person’s entire life history are exclusively a matter for appropriately trained psychotherapists, doctors and medical institutions.” Even if a coach has dual qualifications (as a coach and as a licensed therapist), care must be taken to separate the roles rather than to mix them up.

Difference between coaching and psychotherapy

When is a psychotherapeutic treatment method mandatory and when does coaching help? In principle, the suffering of the patient is of considerable importance with regard to the making of a psychotherapeutic diagnosis.

To a large extent, both personal perception and the perceived depth of the problem, in relation to the limitations in work or everyday life, determine whether someone is classified as sick (patient) and is therefore sent to psychotherapy. The extent and intensity of the “suffering pressure” and “depth of the problem” as well as the willingness and ability to undergo psychotherapy are decisive for the success of the therapy.

From a basic understanding, coaching is about self-motivated further development – mainly in a professional context – or about confronting topics with self-confidence and tackling them in a solution-oriented manner. Coaching is therefore seen as a measure that refers to a performance and action process by people. “Coaching is positively associated with improving performance and is therefore highly valued as a personnel development tool. Psychotherapy, on the other hand, is associated with illness, deficit and loss of performance.”

In principle, coaching is therefore primarily only suitable for people who are mentally healthy. Above all, functioning skills for self-management in everyday life are used as a decisive criterion. However, if these abilities are not (or no longer) present and are disturbed, then restoring mental health takes priority. The need for psychotherapy is then clearly indicated here.

Combination of coaching and psychotherapy

First of all, coaching and psychotherapy have similarities with regard to the setting (i.e. the form of execution). Both the therapist and the coach act as interlocutors for patients and clients. Both use psychological methods and intervention techniques.

In both cases, the first step is about insight and knowledge processes, which then enable further steps towards solution and further development. Many of the methods, models and tools used in coaching practice have their origins in various psychotherapeutic schools.

Example: schema therapy

For example, schema therapy is becoming increasingly popular in the field of psychotherapy. On the one hand, many findings from previously developed therapeutic procedures (including behavioral therapy and depth psychology) are incorporated. On the other hand, it is easy to understand and catchy for patients and coachees. Schema therapy is used, for example, in the treatment of depression, anxiety disorders, personality disorders, but also in eating disorders, substance abuse, in couple treatment and long-term relationship disorders.

The aim of schema therapy is to understand thoughts and feelings as well as recurring patterns of action in their origin and effect. As a result, the patient and therapist try to change these patterns in such a way that they meet their own needs and thus the level of suffering decreases or, at best, is eliminated. Thus, needs and emotions play a very important role as the basis of action patterns in schema therapy.

Nevertheless, the assumptions and derivations on which schema therapy is based can also be legitimately applied in coaching. For example, when a manager takes advantage of coaching with regard to the type of leadership. Dominant leadership behavior coupled with aggressive and hurtful behavior towards employees can be a pure diversionary maneuver (overcompensation). You appear particularly self-confident and act in a dominant manner, although you actually feel insecure and afraid of being dominated or helpless yourself. This narcissistic pattern may have been solidified by (early childhood) experiences that were characterized, among other things, by little appreciation, empathy and recognition (dysfunction, the hurt inner child).

Conclusion

Although coaching uses some methods that are also used in psychotherapeutic areas, this is not to be understood as disguised psychotherapy for managers striving for self-optimization. Rather, methods and models are used both in coaching and in psychotherapy because they have been able to prove their problem-related effectiveness. Ideally, they complement each other rather than exclude each other.

Perceived suffering and the depth of the problem that occurs in everyday life can be used as the first distinguishing features when it comes to the question: “Coaching or psychotherapy?” Professor Thomas Fydrich from the Humboldt University in Berlin uses a simple example to illustrate how close and yet distant coaching and psychotherapy can be. “Many people are afraid of exams. To see where the fear comes from and to regain confidence in your own abilities – that would be more of a case for the coach. But if this fear gets so bad that postponing exams interferes with your own life planning conflict, test anxiety becomes pathological.”

In the case of severe mental illnesses, which can be traced back to experienced trauma, for example, through conspicuous addictive behavior (medication, alcohol, drugs) or compulsive behavior, the symptoms of a clinical picture are obvious and unambiguous. Here only psychotherapeutic help can be the means of choice.

Whether in hot apple juice, on pancakes or in cookies: cinnamon is not only versatile as a spice, but also has a reputation as a remedy. Depending on the variety, cinnamon should also be consumed with caution. We explain why.

Cinnamon and its origin

Cinnamon is actually the bark of a tropical tree. The trees are mainly found in Sri Lanka, Bangladesh and China and can grow up to twelve meters high. However, only shrub-high plantations are planted for the cultivation and sale of cinnamon.

For cinnamon production, the bark is dried and sold either as cinnamon sticks or ground. This works best after the four-month rainy season, when the bark is particularly flexible.

There are two types of cinnamon: Cassia and Ceylon.
The more common variety is Cassia cinnamon. It comes from southern China – the bark of the Cassia cinnamon tree is removed in thick layers. It is coarser, darker and smells more intense than Ceylon cinnamon. Because its quality is slightly lower, cassia cinnamon is cheaper.
Ceylon cinnamon is harvested in very thin layers of bark, which are then pinned together to resemble a cigar in appearance. Ceylon is more aromatic and less pungent compared to cassia. However, its noble quality makes it many times more expensive than cassia cinnamon.

Cinnamon – Healthy or Toxic?

There are repeated warnings against consuming too large amounts of cinnamon. The reason for this is the curamine flavoring substance contained in cinnamon, which is toxic to humans in large quantities.

The cheaper cassia cinnamon contains curamine in comparatively large amounts. Ceylon cinnamon, on the other hand, contains hardly any curamine and is therefore usually harmless.

Regardless, cinnamon has some health benefits:
Cinnamon has a regulating effect on the blood sugar level and can lower it.
Cinnamon promotes appetite and stimulates intestinal activity. This helps prevent bloating and gas.
Cinnamon also has a disinfecting effect due to the essential oil it contains, eugenol.
This is why cinnamon also helps relieve cold symptoms.
A student at Wheeling Jesuit University in West Virginia also found that smelling cinnamon boosts brain power.
Cinnamon also has an effect on cholesterol levels and helps to lower them.
Because of the curamine, however, pregnant women in particular should check with a doctor beforehand whether they are allowed to eat cinnamon.

Ideas with cinnamon

Cinnamon goes well with many dishes and drinks and gives them a special touch:
We especially like to use cinnamon with apples – whether for apple fritters, in hot apple juice, in apple compote or in apple strudel.
Cinnamon can also spice up other juices, whether cold or warm.
Cinnamon gives many jams a Christmassy touch.
Coffee, cocoa, a glass of milk or milk substitute – cinnamon goes with everything.
A light note of cinnamon also goes well with many teas – or, of course, with mulled wine or punch.
Cinnamon can refine many pastries: Whether as cinnamon rolls, cinnamon rolls or classic as cinnamon stars or as a special tip: homemade Franzbrötchen. For this you need a slightly sweetened yeast dough, because you roll it out flat and spread it with a paste made of fine sugar, cinnamon and oil or melted butter. Then you roll the whole thing into a roll and cut the roll so that it has sloping sides. Then you can flatten the individual pieces and get the typical fan-shaped structure of Franzbrötchen.
Thanks to its disinfecting properties, you can also use cinnamon to treat gingivitis – as a diluted oil or as a gargling solution.

Sugar substitutes and sweeteners replace sugar in many products. We explain the differences between the two terms and which substances are behind them.

Sugar substitutes – relatives of sugar

While table sugar (sucrose) contains 400 calories per 100 grams, most sugar substitutes only have 240 calories. However, most of them also have a lower sweetening power than sugar.
Particularly important for diabetics: sugar substitutes are metabolized independently of insulin – they only allow the blood sugar level to rise minimally.
Sugar causes tooth decay, it has a cariogenic effect. Sugar substitutes have little to no such effect.
As the name suggests, sugar substitutes can replace sugar in most products. Although they may have to be dosed higher, they otherwise behave very similarly.

Both sugar and sugar substitutes occur naturally in many plants. In the human body, sugar alcohols such as sorbitol are part of carbohydrate metabolism.

From erythritol to xylitol: Approved sugar substitutes

According to the consumer advice center, eight sugar substitutes are currently approved in the EU:
Xylitol (E 967): Also known as birch sugar, it is the only sugar substitute that has the same sweetening power as sugar and is effective against tooth decay.
Erythritol (E 968): The only sugar alcohol that has no calories.
Sorbitol (E 420): Often used as a humectant and bulking agent.
Mannitol (E 421)
Isomalt (E 953)
Lactitol (E 966)
Maltitol (E 965)
Polyglycitol syrup (E 964)
Note: Since 2014, according to the consumer advice center, products with sugar substitutes no longer have to state whether they are sugar substitutes or sweeteners. The indication “sweetener” is sufficient. However, the list of ingredients must contain the name or the E number of the substance used.

Why might it be interesting to know what kind of sugar substitute it is? Chemically speaking, sweeteners are very different from sugar substitutes.

Sweeteners: No carbs, but sweet

Unlike sugar substitutes, sweeteners are not closely related to sugar. The group of sweeteners includes very different and chemically complex substances. They have in common that they contain hardly any calories and, above all, have a much greater sweetening power than sugar. Stevia, for example, is 300 times sweeter than table sugar. That’s why, unlike sugar substitutes, you can’t just use sweeteners as sugar substitutes in baking.

Sugar substitutes: harmless to health?

According to the Federal Institute for Risk Assessment (BfR), sugar substitutes may be used in food indefinitely. The EU does not have an “acceptable daily intake” (ADI) – i.e. no limit value for a tolerable maximum for the daily intake.

The only caveat: Sugar substitutes can cause bloating, diarrhea, and stomach pain because they’re difficult to digest. For this reason, products containing more than ten percent of a sugar substitute must bear the following notice: “Excessive consumption can have a laxative effect”. According to the Deutsche Apothekerzeitung, erythritol and xylitol are the most tolerable.

Otherwise, the European Food Safety Authority (EFSA) considers sugar substitutes to be harmless. In the EU, the institution is responsible, among other things, for checking the approval of additives. Since many ratings are very old (many date back to the 1980s), a new rating process is currently underway. By 2020, the sugar substitutes should also have been re-examined.

Sweeteners: Probably harmless, but only in moderation

There is an ADI (acceptable daily intake) for sweeteners. According to the BfR, scientists determine this in animal experiments: the animals are given enough of a sweetener until their body reacts to it. This dose is usually divided by 100 (a so-called “safety factor”) – this is then the ADI. This value is checked regularly, for example it was reduced for cyclamate in the early 2000s. The last sweetener reviewed by EFSA in 2013 is aspartame.

As the Deutsche Apothekerzeitung reports, high doses of sweeteners in animal experiments sometimes lead to complaints ranging from allergies to cancer. However, there is no evidence that these hazards in the context of ADI also exist in humans.

The EFSA and the BfR consider all sweeteners to be harmless in the specified daily maximum amounts. As already mentioned, however, the last reviews were a few years ago. For example, a year after the last assessment of aspartame, scientists found that the substance can cause changes in the intestinal flora. These in turn cause the blood sugar level to rise – apparently not only in animals but also in humans. Over time, this can lead to diabetes. So are sweeteners like aspartame not that safe after all? In order to clarify the question unequivocally, more meaningful studies are needed.

Important: In any case, according to the BfR, aspartame and aspartame-acesulfame salt are toxic for people suffering from the metabolic disorder phenylketonuria. The phenylalanine in aspartame is problematic. Therefore, products with aspartame must be labeled “contains a source of phenylalanine”.

How recommended are sugar substitutes and sweeteners?

Sugar substitutes are harmless to health, and so are sweeteners in moderation. But are they really recommended as a sugar substitute? According to the DAZ, scientists repeatedly discuss the question of whether sugar substitutes and sweeteners have an appetizing effect or reduce satiety. So far there is no clear answer.

Eating sugar substitutes doesn’t necessarily mean you’re consuming fewer calories. While their calorie density is lower than sugar, you’ll need to use more to get the same sweetening power. Exceptions are xylitol (same sweetening power) and erythritol (no calories).

Another problem is that people tend to eat more of something that doesn’t have sugar in it. Sugar-free foods are considered healthier, so you can theoretically eat more of them. But then you also quickly consume more calories. Sugar substitutes are therefore not ideal for losing weight.

One thing is clear: If you want to lead a life without sugar, neither sugar substitutes nor sweeteners can train you to lose your sweet tooth. You are more likely to achieve this with a permanent change in diet, in which you primarily use the natural sweetening power of fruit and vegetables.

Rock candy is particularly popular with tea drinkers. No wonder – the sugar crystals are perfect for sweetening drinks. But how is rock candy made and what distinguishes it from conventional sugar?

Rock Candy: How it’s made

Rock candy originally came from Persia and India, but today many companies in Europe also produce it. The name Kandis derives from the Arabic word for cane sugar (“quand”). Put simply, candy consists of nothing more than large sugar crystals. In order for these crystals to grow, a highly concentrated cane-based sugar solution is heated in large containers.

Threads stretched in the container prevent the crystallizing sugar from sinking. In addition, the sugar solution is constantly in motion. Only in this way can it flow around the crystals on the threads, which are getting bigger and bigger. It can take up to three weeks for the crystals to reach a size of 18 to 24 millimeters.

For brown rock candy, a cane molasses is added to the sugar solution. The crystals are then heated – the molasses now causes the crystals to caramelize. At the same time, the taste of the sugar changes. In addition, the brown rock candy is often colored with caramel colour.

There are these kinds of rock candy

You can get candy in the store in different colors and shapes. Depending on the production method, it is available in brown or white, for example. Like brown sugar, brown rock candy contains a higher proportion of molasses than white sugars.

Depending on what you want to use the rock candy for, there are different shapes:

Cube rock candy: Cube rock candy are large, individually grown, small crystals that dissolve very slowly in liquid. For example, you can sweeten your tea with the crystals, and you can even use the cubes for several cups. East Frisian tea, for example, is traditionally refined with candy cubes.
Crusty candy: For the irregular pieces of this type of candy, candy slabs that have grown flat are broken up and the broken pieces are sieved off. You can also refine tea with crust candy. The candy tastes particularly delicious in homemade apple punch.
Crumbly candy: For crumbly candy, the white or brown sugar crystals are ground very finely. You can also bake well in this form with candy sugar.

This is what separates rock candy from regular sugar

Unlike normal, fine sugar, rock candy consists of coarser sugar crystals that are only lightly ground in some forms. In addition, brown candy sugar types contain a higher proportion of molasses than white sugar. This is why rock candy tastes more like caramel and gives drinks and pastries a special touch.

However, the coarse sugar crystals are not healthier than normal sugar. Both are double sugars, contain around 400 calories per 100 grams and can damage your teeth in large quantities. The highly concentrated sugar solution required for rock candy is made from the raw juice of the sugar cane, which is additionally filtered and concentrated. Because the candy crystals also take a long time to crystallize completely, the production of this type of sugar is quite energy-intensive. This is also the production of white cane sugar: Here the sugar crystals are dissolved and crystallized again and again.

Tip: Whether you buy rock candy or regular sugar, always make sure that the sugar is organic and unrefined. If you would rather avoid sugar altogether, you can also use various sugar alternatives.

Durum wheat is an important part of European cuisine. Pasta, pizza & co. would be unthinkable without the popular type of grain. Here you can find out exactly what durum wheat is all about and how to use it.

What is durum wheat?

Durum wheat is a type of grain derived from the ancient grain emmer. It is also found under the name durum or durum wheat. In Europe, durum wheat, as the main ingredient in pasta, is one of the most common cereals. Other foods made from durum wheat include:
couscous
bulgur
Pizza dough
dumplings and dumplings
thickened sauces and soups
In general, durum wheat is a very good ingredient for pasta because it contains a relatively large amount of gluten. This will make the dough firmer and more elastic. You can also cook the whole grains and the porridge as a filling side dish, the basis of salads

Soft and durum wheat: these are the differences

In contrast to soft wheat, durum wheat tastes heartier and is therefore less used for sweet dishes. The two types of grain also differ in shape and color: the ears of durum wheat are slightly longer, while the entire plant grows slightly shorter. The grain kernels are yellow and glassy. The soft wheat grains, on the other hand, are significantly lighter and almost white.

You can usually find durum wheat in stores as semolina. Soft wheat, on the other hand, is the raw material of typical wheat flour and as such is a component of rolls, bread and sweet baked goods. In semolina form, soft wheat is used, for example, for semolina porridge or baby food. It has significantly less bite and more of a creamy and soft consistency.

Nutrients and calories: durum wheat is so healthy

In terms of calorie content, hard and soft wheat hardly differ from each other. Both varieties contain about 330 to 350 kilocalories when dried

The proportion of fat and carbohydrates is also about the same: Both types of wheat consist of about one to two percent fat and about 70 percent carbohydrates. However, durum wheat contains more gluten

In both cases, it is worth reaching for whole grain products, because most of the fiber is in the shell. It also contains important micronutrients such as B vitamins, phosphorus, potassium and magnesium

Durum wheat: origin, cultivation and purchasing tips

Durum wheat grows best in warm areas where there is little rainfall and many hours of sunshine. Farmers grow durum wheat, especially in the Mediterranean region in Italy, France, Spain and Greece. In Germany, the popular grain makes up only a small part of agriculture.

For coffee connoisseurs, it has long been a deterrent not to brew coffee in powder form or freshly ground from the previously seen coffee beans. In recent years, however, two new options have become more and more established and many traditional coffee drinkers have been whet their appetites through quality, taste and the almost infinite number of different aromas. Nowadays, coffee is also prepared and consumed in pods or capsules. In terms of price, these relatively new forms of coffee enjoyment hardly differ, but what is the difference in the end and what are the similarities? As a coffee lover, how do you find out what the right way of brewing coffee is for someone personally?

Both forms of preparation have in common that you can use them to prepare your favorite hot drink extremely easily. For both forms, you need special coffee machines to process the capsules or pads. With both of them you can only prepare exactly one portion of coffee. So with both options there is the great advantage that you no longer prepare your morning coffee by the pot, but one portion after the other. You can even switch between the flavors while enjoying it. The only problem for people with ecological awareness is the significantly higher waste production, because more waste is produced for every new coffee.

The coffee pads consist of small filter bags and the capsules are even made of plastic, which according to the manufacturer should be extremely environmentally friendly. Even if the purchase of a corresponding machine is relatively cheap, the criticism is also directed towards the follow-up costs, because these are significantly higher than with normal coffee due to the high consumption of the individual portions. At the end of the day, this of course means a significantly higher profit per gram of coffee sold for the manufacturer. For the user only higher enjoyment and more comfort during and before the same. The biggest advantage of coffee capsules, according to the advocates of this format, is above all the increased freshness. The coffee is protected from air in the capsule and is actually only opened shortly before it is actually brewed. The aroma should therefore be maximum and is therefore perfect for coffee connoisseurs who like to consume their coffee fresh.

The world of coffee is diverse and complicated. A lover of coffee no longer buys a previously prayed product, passes it through a coffee maker and keeps it warm on the stove for hours. Eating coffee is part of culinary art. A universal drink accompanies its fans during the day in many branded dishes. Nevertheless, stubborn prejudices are preserved. Most coffee lovers are familiar with the varieties of Arabica and Robust. And the vast majority of coffee lovers preserved information: Arabica is good, Robusta is bad. They are unfair to Robust.

Optical and taste differences

Anyone who rejects Robust is as unfair as a connoisseur of wine, who prefers the variety of Sira Murvedra. But there are bad wines of Syrah and good wine Murvedr. And there are many good mixtures. The rapid visual difference between arabic and timid. Robusta grains are small, brown, chubby. They show an open gap. Arabica grains are elongated, greenish-brown, with a more closed gap. The difference in aroma and taste is as clear as the visual difference. Robusta comes from lowlands, and you can say: its earthy, rich taste and low acidity of a spilled drink. Arabica, “mountain coffee”, has well -integrated acids; It is tasted as sweet, clear, light and rounded.

Ingredients and tolerance

Arabica and robust differ in the content of caffeine and tolerance .. chlorogenic acid, which makes up each coffee grain, is 30% higher in robust. Chlorogenic acid can cause heartburn and pain in the stomach. To this should be added a higher caffeine content in all varieties of robust coffee. The consequences of increased consumption of Robusta manifest only after coffee is drunk: a feeling of intolerance, increased pulse, sweating, imperative calls for urination. The fact that Robusta has a higher content of alkaloids is already visible during tasting: it tastes more strong, bitter and has acute aftertaste. Bobs from the lowlands are a typical addition to espresso and Schümli. This makes the taste more characteristic and gives more foam. Anyone who has tried coffee 100% Robust recognizes it in all mixtures.