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A clean building and a well-kept outdoor area leave a good impression on customers, business partners, and visitors. Regular cleaning also helps to maintain the value of the property. But it can take a lot of time. That is why many companies, but also private property owners, hire professional cleaning companies or companies to clean their buildings once or regularly.

Areas of activity: These tasks are carried out by a cleaning company

In the private sphere, many people hire domestic help or a cleaning lady to do various household chores for them, such as dusting or doing laundry. It is advisable for companies to hire cleaning companies to clean and care for the interior and exterior surfaces. The service providers take on various tasks, for example:

basic cleaning
maintenance cleaning
glass cleaning
construction cleaning

Some cleaning companies even offer complete packages. For example, at the HITECH building management company, it is possible to link the cleaning service with the caretaker service. Customers thus receive all services from a single source. Information on the service package of the cleaning company can be found on Titech.net. The company guarantees high-quality building cleaning and professional service.

Basic cleaning

Basic cleaning is an intensive cleaning measure that property owners can take advantage of, for example, in the case of very heavy soiling. In commercial properties, the basic cleaning includes, among other things, the thorough cleaning of

Floors and surfaces (hard floors, carpets, and other floor coverings),
windows and window sills,
furnishings and
sanitary facilities (removal of dirt, limescale, and rust).

Many cleaning companies also offer special cleaning work such as cleaning machines.

Maintenance cleaning

Unlike the basic cleaning, the maintenance cleaning is carried out regularly (daily, weekly or monthly). The maintenance cleaning is suitable for industrial companies, administration, and office buildings, kindergartens, schools, hospitals as well as office and residential buildings. The services may vary depending on the cleaning company. Customer requirements also play a role. Essentially, the following cleaning measures are included in maintenance cleaning:

Wipe down tables and desks
Empty ashtrays and waste bins
Clean tools (keyboard, monitor).
Dust lampshades
Put dirty dishes in the dishwasher
Clean and disinfect waiting room and treatment rooms
Maintain kitchen (sink, handles, shelves, etc.)
Clean sanitary area
Vacuum, sweep, or wipe floors
Clean hallway and stairwell

After consultation with the customer, many cleaning companies also carry out more specialized cleaning work such as window and carpet cleaning at regular intervals. In addition, many companies take over the regular maintenance of the outdoor area on request. They remove leaves from driveways and green areas, sweep paths, clean terraces and outdoor furniture, and much more.

Glass cleaning

Business partners, customers, and visitors often look first at the glass surfaces and windows of a building. It is all the more important that they are cleaned regularly. Various cleaning methods and cleaning agents are used in professional glass cleaning.

Professional glass cleaning includes, among other things, the cleaning of

windows (with or without frames),
shop windows,
glass roofs,
glass blocks,
glass doors and glass partitions,
industrial glazing.

Regular cleaning and care of the glass surfaces are particularly important if they have a representative meaning in addition to the functional one. This applies to doors and windows as well as to glass roofs and glass blocks.

Glass cleaning should only be carried out by a cleaning company that knows exactly how glass surfaces and windows have to be cleaned professionally. The issue of safety also plays a major role. Before carrying out the glass cleaning work, the company must determine within the framework of the Occupational Health and Safety Act (ArbSchG), which can be accessed at Laws-in-Internet.de, which occupational health and safety measures are required (e.g. accident prevention, skin protection).

Construction cleaning

The basis for the timely detection of construction defects before the building acceptance is a professionally executed, thorough building cleaning. All surfaces from the roof to the basement are thoroughly cleaned. The ten most common construction defects that often occur in one- and two-family houses are summarized on Bsb-ev.de.

health

FODMAPs: How Does the Low-fodmap Diet Work?

Avoiding so-called FODMAPs can help against abdominal pain, flatulence and diarrhea. But what are these fodmaps anyway? And how does a (low) fodmap diet work?

First of all, the question of whether it means “Fodmaps” or “Foodmaps”: Fodmaps have nothing to do with the word “food” – FODMAP actually comes from English and is an abbreviation for fermentable oligo-, di- and monosaccharides and (English: and) polyols. But what is that exactly?

FODMAPs are fermentable polysaccharides

FODMAPs are dietary components that occur naturally in food or are added through food production. Today, the term stands for fermentable multiple sugars, double sugars (such as lactose), simple sugars (such as fructose) and sugar alcohols (sweeteners).

Fermentable means that the sugars can be fermented by intestinal bacteria: This can lead to bloating and flatulence. Important: Fodmaps are neither toxic nor dangerous, but they can be involved in digestive problems such as irritable bowel syndrome.

What do fodmaps do?

They have three things in common:

The absorption of the fodmaps in the small intestine is difficult or even impossible. Possible reasons for this are:
The molecules are too big and cannot fit through the intestinal wall.
The transport systems of the intestinal wall are not sufficient. This is the case, for example, with fructose.
The necessary digestive enzymes are not available – or not in sufficient quantities.
Fodmaps bind water: As a result, a lot of liquid collects in the intestine and the stool becomes softer or diarrhea occurs.
When Fodmaps enter the colon, they are fermented by the colon bacteria. Because they are short-chain, this process does not take much time and gas and flatulence develop after a short time.
These three characteristics mean that Fodmaps can cause some people to experience the symptoms of irritable bowel syndrome: abdominal pain, bloating or diarrhea. Anyone suffering from irritable bowel syndrome suffers chronically from these symptoms.

Low Fodmap Diet: How It Works

The (low) fodmap diet is a concept for the treatment of irritable bowel syndrome originally developed by Australian scientists, which you can read about here. Avoiding these substances improves the symptoms of irritable bowel syndrome.

In this diet, mainly foods that contain little of it are eaten. Fodmaps-rich foods, on the other hand, are avoided. One study showed that the diet significantly improved bloating, flatulence, stool consistency and abdominal pain in those affected by irritable bowel syndrome who took part in the study.

In the first phase of the (low) Fodmap diet, Fodmap-rich foods are completely avoided for six to eight weeks. If it becomes apparent during this time that the symptoms are significantly improving or normalizing, a long-term diet without these substances can make sense.

In the second phase of the diet, various Fodmap-rich foods are tested for their individual tolerability: a food rich in it is eaten in increasing amounts for three to four days to find out what amount is tolerated. A week later, the next food is tested. This systematic testing makes it possible to find out which Fodmap-containing foods trigger symptoms. These foods should be avoided in the future.

The goal of the diet is to find a diet that reduces symptoms and improves quality of life – without major dietary restrictions.

Who is the (low) fodmap diet suitable for?

This diet is particularly suitable for people who suffer from bloating, loose stools or diarrhea in combination with abdominal pain or cramps. This mostly affects patients with irritable bowel syndrome. Important: The (low) fodmap diet does not cure irritable bowel syndrome – it does help to avoid foods that cause stomach problems.

The (low) fodmap diet can also be helpful for people with fructose, lactose or sorbitol intolerance. The low-fodmap diet can also relieve abdominal pain and improve the consistency of the stool in patients with chronic inflammatory bowel diseases or celiac disease.

Fodmap list: Which foods contain fodmaps?

The (low) fodmap diet is not about eating entirely without: but the diet should be low in these substances. Unfortunately, you can neither taste nor see them. However, food can be classified according to the amount it contains.

However, the information is more of a rough guide: Anyone who eats a low-fodmap diet should test the individually tolerable amounts of appropriate foods (see the following lists).

Fodmap list vegetables

These vegetables are high in:

artichoke
cauliflower
beans
Chicory
Peas
spring onions (white part)
garlic
leek (white part)
lenses
Mushrooms
Beetroot
celery
soy
asparagus
savoy
onions

Fodmap list fruits

These fruits contain a lot of:

Apple
apricot
pear
blackberry
date
currants
cherries
mango
nectarine
peach
plum
watermelon
plums
fruit preserves
fruit juices

Cereal products fodmap list

These grain products are high in:

barley
rye
Wheat
bread
cereals
couscous
pastries
Grit
pasta

Fodmap list of dairy products

These dairy products are high in:

buttermilk
cream cheese
cottage cheese
yogurt
condensed milk
margarine
mascarpone
milk
milk ice cream
cream
sour cream

Other fodmap-rich foods

These foods are high in:

agave syrup
cashew nuts
fructose syrup
honey
Ketchup
pistachios
milk chocolate
Wine & sparkling wine (semi-sweet, sweet)
sugar substitutes

Low fodmap vegetables

aubergine
broccoli
Chinese cabbage
fennel
spring onion (green part)
green runner beans
cucumber
Ginger
carrot
Potato
Kohlrabi
Chickpeas
pumpkin
Leek (green part)
chard
olives
paprika
parsnip
Parsely
radish
Cauliflower
beets
salad
chives
bean sprouts
spinach
tomato
zucchini

Low fodmap fruits

pineapple
banana
blueberry
clementine
strawberry
Grapefruit
raspberries
honeydew melon
kiwi
lime
tangerine
orange
rhubarb
bunch of grapes
lemon

Low fodmap grain products

buckwheat
Spelt
Oats
millet
Corn
polenta
quinoa
rice
Popcorn
gluten free products
rice noodles

Low Fodmap dairy products

lactose-free milk
lactose-free dairy products
Brie
butter
Camembert
Cheddar
feta
hard cheese
coconut milk
Mozzarella
Parmesan
soy milk

Other low fodmap foods

maple syrup
dark chocolate
eggs
Vinegar
Fish
fish sauce
chicken meat
coconut
lamb meat
jam
seafood
olive oil
vegetable oil
rapeseed oil
beef
pork meat
Mustard
soy sauce
sherbet
tofu
Turkey
wine (dry)
sugar
sugar syrup

Both overviews come from the “Nutrition guide for the FODMAP diet” recommended by the German Irritable Bowel Aid Association. If you are looking for more information and tips, it is worth taking a look at the book.

In general, with irritable bowel syndrome, it makes sense to clarify the symptoms with a doctor and to discuss the change in diet with a nutritionist.

Cooking Tips

From The Bean To The Cup: What Does Coffee Contain?

Many drink it every day, whether in the morning to wake them up, in between for moments of pleasure or simply out of habit: coffee.

Many even drink it several times a day. But what ingredients does coffee really contain?

As the second most important commodity, coffee is given a major role by many people. Regular coffee consumption is said to have many positive properties. But what ingredients does the coffee bean really contain? Coffee contains over 1000 ingredients, not all of which have yet been chemically decoded. The type of coffee, growth conditions and type of roasting determine how high the actual proportions of the substances in the coffee beans are.

The most important components of coffee

Since not all the ingredients of the coffee bean are known – and only a comparatively small number of them are really important – only the most relevant substances are listed here. These include: carbohydrates, fats, water, proteins, acids, alkaloids (caffeine), minerals and vitamins as well as flavorings. However, many of these ingredients in green coffee do not make it into the coffee drink.

About a third of the coffee bean consists of carbohydrates. During the roasting process, these are converted to other compounds or even broken down completely. However, the remaining water-insoluble sugars end up in the coffee grounds during the infusion. Around 10-20 percent take in fats. These are also largely insoluble in water and are therefore found almost exclusively in green coffee. Before roasting, the coffee bean has a 10 to 13 percent water content, which shrinks to two to three percent during the roasting process. During storage, the coffee again absorbs some moisture from its surroundings. Proteins make up another ten percent. Due to the high heat exposure during roasting, these either combine with other substances or are destroyed. The more than 80 different acids make up between four and twelve percent, with chlorogenic acid accounting for the largest share. Other acids are linoleic acid, palmitic acid, acetic acid, citric acid and malic acid. Many of them are largely responsible for the aroma of the subsequent coffee drink.

The most important components of coffee are the alkaloids. Alkaloids are nitrogenous substances, including the stimulating caffeine. Around three to five percent of the raw coffee contains minerals, of which around 90 percent end up in the coffee drink. The minerals mainly include potassium, calcium, magnesium and phosphorus. Sulphur, manganese and iron also occur in small amounts. There are also vitamins in coffee. One of the best known is the B vitamin group. These include vitamin B2 (riboflavin), niacin, pantothenic acid and vitamin B6 (pyridoxine). The relevant components of coffee also include the aromatic substances. There are over 800 flavorings, but these are only created during roasting through a reaction called Maillard. The Maillard reaction (named after the French scientist Louis Camille Maillard) is a non-enzymatic browning reaction and should not be confused with caramelization. However, both reactions can occur together. Accordingly, the green coffee is rather odorless.

health

What Coffee Does To Our Bodies

The bad image of coffee has long since caught up, because many studies show the opposite. But what effects does coffee have on our body?

Miracle weapon or health risk? This is how coffee affects our body.

For many it is now part of everyday life: whether in the morning as a stimulant, in between for moments of pleasure, for health reasons or simply out of habit. As the second most important commodity worldwide, many people ascribe a relevant role to coffee. And not without reason, because with its more than 1,000 substances, the coffee drink has a lot to offer. It is therefore understandable that there are many myths surrounding coffee and above all the caffeine it contains – possibly the most important active ingredient in the hot drink.

For years, coffee had a bad image and was considered an unhealthy drink: it was said to be harmful to the heart and lead to cancer, among other things. But the many scientific studies that are now available on the small coffee bean have changed the picture significantly. Because coffee has many positive effects on the body. These health-promoting effects of coffee in the body are proven by epidemiological studies with thousands of people as test subjects, in which the eating habits were compared with the health situation of the test subjects. And indeed, important results emerged that apply to both caffeinated and decaffeinated coffee. How exactly does coffee affect the body and what causes this health-promoting effect on our body?

Coffee acts on these parts of the body

Once in the body, coffee acts on many different regions. Anyone who regularly reaches for a cup of coffee, but does not overdo it with the enjoyment of this drink, will be able to recognize the effects of coffee in the following regions: mouth, stomach, blood, brain, cholesterol level, heart, metabolism, muscles, bronchi, kidneys, intestines and liver.

When coffee is drunk, the first thing it comes into contact with is our mouth. There its taste unfolds through the many taste buds – consisting of acids, bitter substances and over 800 natural flavorings. Flavors are perceived in the nose, where they travel through the back of the throat. In the next 30 minutes after drinking coffee, the caffeine it contains is absorbed via the stomach and small intestine and from there distributed throughout the body. Contrary to what many might think, a cup of coffee does not help to empty the stomach. Instead, this accelerates the downstream digestive processes, which can lead to excessive release of hydrochloric acid in sensitive people. In addition to caffeine, coffee contains many other ingredients. Most of these first appear in the blood as metabolites, from where they are distributed throughout the body via the bloodstream. Because caffeine has a high bioavailability, the highest possible blood concentration is reached after about 30 minutes.

Furthermore, the substances kahweol and cafestol, which belong to the lipids, can raise the cholesterol levels in the blood. How high the proportion of the two values in the blood is in the end depends on the type of preparation. Anyone who uses paper filters or coffee pods leaves these substances in them so that they hardly or not at all get into the body. However, there is no increased health risk associated with the increase in cholesterol levels. Caffeine can affect the heart because caffeine stimulates the release of the stress hormones cortisol and adrenaline.

As a result, the heartbeat increases, the pulse increases, and the blood vessels dilate. Despite this effect, most studies suggest that there is no link between coffee consumption and cardiovascular disease. In addition, the blood pressure rises for a short time.

In addition, there are always studies on how caffeine affects athletic performance. There are no consistent results, but this ingredient is said to be able to support athletic performance under certain circumstances. Niacin, another ingredient in coffee, is said to have a muscle-activating effect in the body. Caffeine has a vasodilating effect on the bronchial system of the lungs, which relaxes the muscles of the bronchi and makes breathing easier. Caffeine also increases the filtering function of the kidneys, which means that more urine is produced. Contrary to what was long believed, coffee does not remove any liquid from the body, as this effect is short-lived.

This is how coffee affects our brain

In this part of our body, coffee acts primarily through one substance: caffeine. Because this ingredient can pass the blood-brain barrier almost unhindered and thus reaches the brain very quickly. Here the caffeine has a noticeable effect on our central nervous system. The structure of caffeine is very similar to that of adenosine, an endogenous messenger that is responsible for signaling tiredness. Adenosine occupies certain receptors and activates them, which influences the release and effect of invigorating substances such as dopamine and norepinephrine. Caffeine, on the other hand, cannot activate the adenosine receptors, but can occupy them because of their similar structure. Thus, caffeine acts in the brain as an antagonist or opponent of adenosine, as it blocks the receptors and thus prevents the signaling of tiredness to the body. Accordingly, the nerve tracts do not receive a signal for throttling and continue to work happily. The caffeine thus causes three effects in the body: it has a performance-enhancing and stimulating effect, relieves pain and delays sleep.

Consuming caffeinated beverages appears to improve reaction time and mental performance in fatigued individuals. However, researchers do not always agree on these results. The answer to the exact cause will therefore remain undecided in the near future. Caffeine can also be used as a mild pain reliever for headaches. It is also used in some medications as a supportive analgesic. Caffeine has a positive effect on the brain in that it slightly constricts the vessels locally in the brain and can relieve headaches or migraines. In the case of severe or persistent headaches, however, other solutions should still be used. In addition, it acts on various neurotransmitters, which can cause a delay in falling asleep and a reduction in sleep duration. However, this affects each person individually. Those who are used to caffeinated coffee develop a certain immunity to this effect over time, which means that the sleep-delaying effect decreases or even disappears.

Where and how does coffee still work in the body?

Coffee consists of over 1,000 substances. Probably the most important are carbohydrates, fats, water, proteins, acids, alkaloids (i.e. the well-known caffeine), flavorings, minerals and vitamins. The actual proportions of the individual substances in the coffee beans vary depending on the type of coffee, growing conditions and type of roasting. In addition, not all substances end up in our coffee drink. Many of the components of the coffee bean show a high antioxidant effect. Antioxidants are known to delay or even completely prevent destructive processes in our cells. They produce this effect because they are sometimes responsible for protecting against free radicals. It has long been known that vegetables and fruits or even dark chocolate have such a protective effect in our body. But the fact that coffee is one of the foods that have an antioxidant effect has only recently become more and more established.

Now the intestines and the liver are missing from the list. The caffeine in the coffee is the main factor here. In addition to the caffeine, the acids, tannins and bitter substances contained in coffee also stimulate the movement of the intestines, also known as peristalsis. In addition, the secretion of bile is stimulated. These effects promote the digestive process and it is believed that melanoidins contribute to intestinal health. Melanoidins are one of the substances in coffee that are responsible for its color. Coffee antioxidants, as well as the lipids kahweol and cafestol, also seem to have a protective effect on the central detoxification organ, the liver – especially in liver cells.

Lifestyle

What Does a Good Marriage Have to do With Coffee?

Coffee and a happy marriage should be related? Maybe not directly – but some comparisons and parallels can be seen.

The comparison of coffee, partner and marriage

The author of the guide “The marriage table: 77 thoughts and quotes for life as a couple” says that women want a certain type of man. It is compared to a black, strong and hot coffee. Here one or the other lady should already start to smile and nod in agreement with one or the other attribute. Then, unexpectedly, it is said that we pour milk into our “coffee” until it is no longer so black. Then we sweeten our coffee so that it is no longer so strong. And last but not least, we blow so that we don’t burn ourselves. Then we are surprised to find that what used to be black, strong and hot coffee is now just a beige, sweet and lukewarm specialty.

If we now focus on the actual specialty coffee, that may also be the case for many. She even hit the mark with one or the other. But if we project this coffee onto our partner, the whole thing looks a bit more sobering. In short: We keep changing our great guy, man or woman, until we don’t really like him anymore. Fortunately, this comparison still leaves some room for your own interpretations.

Of course you can leave the church in the village, because fortunately it’s not as dramatic as it sounds. The author Regula Lehmann would like to make it clear that our ideal often deviates from reality. Sure, coffee is great, but everyone drinks it in their own personal way. We shouldn’t form our counterparts according to our ideas, but look for a partner with whom we complement each other wonderfully. This takes away the burden of having to be complete on our own. After all, it is impossible for us to run or even win a marathon with two left shoes. Of course, the principle applies to both men and women.

The comparison of coffee and the partner is certainly extremely amusing at one point or another – but still successful. Without many words you can understand what the author wants to tell you. Surely everyone knows good tips and recipes for a functioning marriage or relationship. Substituting coffee for the holy water at marriage, writing the marriage contract in case of divorce on the label of a wine bottle to make it easier to bear, or putting a pastoral number on speed dial are certainly not all-encompassing solutions. But: When time comes, advice will come. In any case, we are sure that a good cup of coffee can do no harm in a partnership.

Food

Washing or Soaking Rice – Does That Make Sense?

Before preparing it, you should wash and soak rice. We explain why and what you should pay attention to.

At first glance, it is actually quite easy to cook rice. If we take a closer look at the topic, it becomes apparent that there are quite a few things to consider when preparing rice. It’s not just about the consistency and taste of the cooked rice, but also about the health aspects. Find out here why you should definitely wash and soak rice.

Washing and soaking rice: That’s why it’s so important

Some people cook rice directly without washing it first. Others swear by washing the grains thoroughly beforehand. Very few, however, remember to soak the rice beforehand. These are important steps, because with the right preparation you can reduce the arsenic contained in rice.

Background: In recent years, various studies and investigations have repeatedly found arsenic residues in rice. Arsenic is a semi-metal that occurs naturally. This element is classified as “carcinogenic to humans” according to the International Agency for Research on Cancer (IARC). This is why there have been maximum levels for arsenic residues in rice and rice products in the EU since 2016.
Arsenic can also be found in other foods such as bread or cow’s milk, but rice is particularly contaminated. This is because the rice fields are flooded during cultivation and the arsenic is released from the soil. Arsenic was found in all six products examined in a WDR random sample study. More information on this topic: Arsenic in food.
Due to the arsenic residues found, the Federal Office for Risk Assessment (BfR) advises against consuming rice too frequently and in too large quantities. Instead, you should replace rice and rice products with other grains and foods – especially for babies and children. Incidentally, brown rice and parboiled rice are particularly affected, since the arsenic is mainly deposited in the outer layers of the grain. However, these types of rice also contain more valuable nutrients than white, polished rice.
But you don’t have to do without rice completely, because the method of preparation plays a major role and can significantly reduce the arsenic content in rice. It is important to wash the rice before preparation – and preferably even soak it.

Soaking, washing and cooking rice: arsenic content

There are two popular methods of cooking rice: the swelling method and the water method. (More info on the two methods: Cook rice)

Culinary connoisseurs argue about which method gives the rice the best consistency and tastes best. Scientists, on the other hand, want to find the preparation method that can remove the most arsenic from the rice.

A study from 2015 took on this task and tested various methods. The results for this:

Thorough washing can leach some arsenic from the rice.
The arsenic contained can be reduced even more by soaking the rice for several hours beforehand.
The rice-water ratio when cooking is also crucial. With the swelling method (water 2:1 rice) almost all of the arsenic remains. For the test, the researchers cooked the rice in the ratios 3:1, 6:1 and 12:1. The more water you use, the more arsenic you can end up rinsing out with the cooking water.
The researchers achieved the best result by soaking the rice overnight, then washing it and then boiling it in water at a ratio of 12:1. With this method, over 80 percent of the arsenic could be reduced.
These findings apply to all rice varieties examined. The exact percentage of arsenic content varies depending on the type of rice. You can find this in the linked study.

Step-by-step instructions: wash and prepare rice

According to research, you should soak and wash rice beforehand. Also, a relatively high water to rice ratio is important for cooking. However, so that you don’t have to use too much energy to heat the water, we do not recommend the 12:1 ratio, but a ratio of 5:1. This represents a good compromise and is also recommended by the BBC, based on the findings of Prof Meharg, one of the authors of the study mentioned above.

Prepare rice correctly – instructions:

Soak the rice in enough water overnight. To do this, cover the rice with water by about an inch.
Drain the water the next day.
Then wash the rice with water until the waste water is clear and no longer cloudy. This not only flushes out arsenic, but also excess starch and any impurities.
Place the rice in a saucepan with water in a 1:5 ratio.
Once the water is boiling, turn the heat down to low. Then let the rice simmer for about 15 to 20 minutes. The exact cooking time varies depending on the type of rice.
Drain the cooking water and drain the rice in a colander.

Cooking Tips

Does Coffee Help a Cough?

Coffee is not only a popular luxury food, but also a well-known home remedy for coughs. Especially in combination with honey, it is more effective than many medicines.

Treat cough with coffee

Little is known about the fact that coffee is not only a delicious hot drink, but can also have a positive effect on your health. Nevertheless, more and more people are recognizing the health effects of coffee. Many home remedies with coffee are not new and have already helped older generations to treat minor illnesses. Instead of spending millions of euros every year on questionable cough medicine, the effectiveness of which is even disputed, recent research confirms the effectiveness of coffee in combination with honey for upper respiratory tract diseases and flu-like effects.

Honey and coffee – an effective combination against cough?

Who doesn’t know the symptoms? After an infection of the upper respiratory tract, an unpleasant feeling usually remains in the throat, which triggers a dry cough. Although the patient is feeling better, the cough just won’t go away. About a quarter of all sufferers complain of a persistent cough. Especially at night, such a fit of coughing disturbs restful sleep. This cough often lasts for several weeks or even months. Iranian scientists found out in 2014 that the combination of two natural remedies works better in this case than many drugs. In the recommended dose, the combination of honey and coffee is even more effective than steroid tablets, i.e. cortisone.

However, it is not yet clear why the coffee-honey mixture has a positive effect on the cough. It is probably due to the combination of the antioxidants in honey with the pain-relieving and anti-inflammatory ingredients in coffee. In addition to the confirmed effect, this home remedy is cheap and easy to manufacture. In addition, unlike cortisone, it has no side effects. Since both household remedies are available in many households, it can be prepared quickly and is therefore immediately available, even at the weekend when all pharmacies have already closed.

Preparation and dosage of the home remedy for cough

In fact, it doesn’t take much to make the natural cough remedy. Commercially available honey and instant coffee will suffice. Now mix about 500 g of honey with 70 g of instant coffee. This creates a kind of paste. The mixture is sufficient for several applications. However, the drug should not be stored for too long. The quantity produced is definitely sufficient for repeated treatment of acute dry cough.

The dosage of the home remedy is very simple. The paste is dissolved in warm water and drunk slowly. One tablespoon of paste is enough for one application. The patient takes this drink three times throughout the day. After just one week, the frequency of coughing improves. In comparison, a mixture of cough medicines performed significantly worse in the Iranian study.

Food

Shelf Life of Tofu: How long does it last?

Unopened, tofu has a fairly long shelf life. However, once the package is opened, it is often difficult to judge whether it is still edible. We tell you how long tofu can be kept.

Tofu is a protein-rich food made from soy that is particularly popular with vegans and vegetarians. You can use tofu in a variety of dishes and add flavor to your taste with marinades and spices.

A typical criticism of soy products like tofu is that the soybeans come from rainforest regions. However, organic tofu in particular mostly consists of European, sometimes even German, soybeans. Read more about how to eat vegan regionally at Utopia. Due to the shorter transport distances, you can save CO2 emissions and thus reduce your ecological footprint. Tip: You can also make tofu yourself.

We recommend that you buy organic tofu for other reasons as well. Organic seals such as Bioland, Demeter or Naturland stand for certain standards in cultivation and production, for example they do not allow chemical-synthetic pesticides.

The most important numbers on the shelf life of tofu

Tofu is mostly vacuum packed. This makes it particularly durable. The best before date (MHD) tells you how long the tofu will last. However, if stored properly, tofu can be kept for a long time. A long-term test by the environmental protection organization Greenpeace showed that tofu can still be eaten up to six months after the best-before date.

Once opened, tofu can be kept in the refrigerator for two to three days. You can extend the shelf life of tofu by storing it properly:

Always keep unopened tofu refrigerated. An exception are varieties that were freeze-dried during production and can therefore also be stored at room temperature. As a guide, if the tofu was already refrigerated when you bought it, you should keep it in the fridge as well.
Place opened tofu in an airtight container (such as a box or jar) and place in the refrigerator. It is best if you add some water. The tofu should be at least half covered.
If you freeze tofu, you can extend its shelf life by up to six months – regardless of whether it is still unopened or opened.

Shelf life of tofu: how do you know that tofu is still good?

A first indication of the shelf life of tofu is the best before date. However, as mentioned, unopened tofu lasts far beyond that.

Are you unsure whether your tofu is still edible? If these factors apply, you shouldn’t eat the tofu anymore:

Appearance: greasy, eventually mold
Odor and taste: sour or bitter
In particular, the smell of spoiled tofu can become very strong.

If the pack is still closed, the following also indicates that tofu is no longer edible:

Pack is bloated
The brine that tofu is in is creamy or crumbly

Cooking Tips

Cocoa – Where Does it Come From & How Healthy is The Bean?

Is cocoa found only in chocolate? Is cocoa really unhealthy? What exactly is cocoa?

What exactly is cocoa?

Cocoa describes a variety of things. At the very beginning is the cocoa tree. This ripens particularly in sunny areas and bears the so-called cocoa pods. Once these have matured, they can be opened. Inside are the pulp and seeds. We know the latter in this country as cocoa beans. At the beginning, however, the seeds look very different – rather soft, light and white in colour.
Only the fermentation ensures that these transform into our classic brown cocoa beans. During this fermentation process, certain substances are released that later provide the chocolate flavor we crave when the beans are roasted. After that, a wide range of products such as cocoa drinks, chocolate or even cosmetics can now be manufactured.

Where is cocoa grown?

Similar to the coffee plant, the cocoa tree also needs a very special environment in order to thrive perfectly and blossom fully. The tropical heat around the equator is best suited for this. More than 40 countries around the world are now dedicated to the cultivation of cocoa. There are numerous growing areas, particularly in Asia, Latin America and Africa. However, around 75 percent of the total harvest comes from South Africa. The following countries are among the areas with the strongest cultivation areas:
Peru
Ivory Coast
Indonesia
Nigeria
Nicaragua
Papa New Guinea
Ghana
Brazil
Incidentally, the cocoa tree must never stand in direct sunlight. Therefore, the plants are often grown in the protection of the rainforest or planted together with mixed cultures such as coconut palms or citrus fruits, which cast shadows over the cocoa trees with their leaves.

These types of cocoa exist

Incidentally, there are four major types of cocoa beans, between which a distinction is made:
criollo
Trinity
Forastero
Arriba
The Forastero cocoa is generally considered to be the most well-known variety and is the most cultivated worldwide. But the other cocoas can also be found in the trade and offer various advantages depending on preference and taste. Incidentally, the seeds of the cocoa tree contain a large number of healthy ingredients. However, most of these are lost during drying (fermentation) and subsequent roasting. First of all, however, it should be said that the remaining ingredients also make cocoa a real super food.

How healthy is cocoa now?

As is almost always the case with cocoa, “It depends”. Cocoa can be divided into two categories. On the one hand there is the natural cocoa, which as pure cocoa powder has up to 350 calories per 100 grams. These are caused in particular by the fat content in raw cocoa. On the other side is the industrially produced cocoa. Here the calorie content can vary greatly and depends on the extent to which the powder has been de-oiled and sugared. With a cocoa content of mostly less than 25 percent and a high amount of sugar, this variant often has twice the number of calories as natural cocoa.

Cooking Tips

The Espresso Maker – What is it And How Does it Work?

Are you looking for a cheap alternative that you can use to make strong coffee at home without a portafilter machine or fully automatic coffee machine? We have a handy answer: the espresso maker!

What is an espresso maker?

The espresso maker is a small pot that is traditionally made of aluminum but is now increasingly made of stainless steel. With it, you can easily prepare fresh coffee on the kitchen stove or a hob. The most famous model was developed in 1945 by the Italian Alfonso Bialetti. A device for making coffee from France, which was already on the market in 1819, is considered to be the forerunner.

How is an espresso maker constructed?

A typical espresso maker consists of three parts:
The upper part is the collection container for the finished coffee. With the help of the integrated riser pipe, the coffee flows upwards. Below the riser is the first filter.
Below that is a funnel insert with a sieve, into which the ground coffee is placed.
The lower part is a kettle with a valve, into which water is filled.

How does an espresso maker work?

About the process of making coffee in the espresso maker: When the water is heated on the hob, the boiling water escapes through the metal tube and hits the ground powder. The coffee then flows through a fine sieve and rises in the tube to the upper part of the cooker. Here it is caught in a kind of jug. Admittedly, it sounds a bit complicated in theory, but in practice it’s incredibly easy. Done it once and you can hardly make mistakes afterwards.

Step 1: Fill with water

Unscrew the espresso pot and remove the funnel. Fill the kettle with preheated water. This step is intended to prevent the coffee from taking on the taste of aluminum or metal. Depending on how much coffee you want to drink, you should also choose the appropriate pot size. For a good result, the pot should always correspond to the amount to be prepared. That said, it doesn’t make sense to cook only two in a six-cup cooker. It is important during preparation that the safety valve is not covered with water.

Step 2: Fill in the ground coffee

Reinsert the funnel and fill it completely with ground coffee. It shouldn’t be squeezed. You will get the best results if you freshly grind the beans. Make sure that the grinding degree is set between fine and medium so that the coffee does not taste burnt or bitter later.

Step 3: Heat the espresso maker

Screw the top of the jug back onto the bottom. Then place the espresso maker on your hob and heat it up. Note that the stove should only be heated at medium heat. As soon as the water starts to boil, the top of the pot fills with the finished coffee. Don’t be surprised if you hear a “gurgling” or “whistling” sound coming from the device. Then you know that the coffee is being brewed. The noise is due to the pressure inside the cooker. The espresso is initially quite dark, but becomes lighter as the process progresses. You should remove the espresso maker from the stovetop as soon as steam comes out of the spout in the lid. From here the residual pressure in the pot is sufficient to complete the extraction. At this point, however, you can also cool the pot with a damp cloth and thus end the extraction.

Select coffee beans and degree of grinding

In general, you can use any coffee bean in an espresso maker. Depending on how strong you want your coffee to be or how much you want it to resemble an espresso, you should also choose the beans. For a full-bodied aroma, we would recommend a blend of Arabica and Robusta beans. These are also used to prepare a classic espresso and add a powerful flavor to your drink. For this, the beans get an extra espresso roast.

Your coffee from the espresso maker will be particularly good if you freshly grind the beans beforehand. The degree of grinding should be finer than for filter coffee preparation, but not as fine as for the portafilter machine. If you’re not quite sure, just give it a try:

If the coffee then tastes too watery, the grind was too coarse. If your drink is rather bitter or tastes almost burnt, the degree of grinding was probably too fine. During preparation, the funnel should be completely filled with ground coffee.

Which hotplates can I use with an espresso maker?

Basically, you can use an espresso maker on all hotplates, it depends on the material and the stove. Don’t be surprised if an espresso maker from the company’s stock doesn’t work in your kitchen: espresso pots made of aluminum cannot get hot on induction hobs. This is similar to old pots, which also do not work on induction stoves. You should therefore pay attention to the material your device is made of.

Good to know: In an emergency, the espresso maker can also work without electricity. You could even enjoy a delicious cup of coffee while camping with the help of a gas cooker. The practical coffee machine “To Go” can accompany you everywhere.

How to clean the espresso maker

In order for the espresso maker to have a long service life, it should be cleaned after each use:

After making coffee, let the device cool down first.
Then unscrew it.
It is best to clean the espresso maker by hand. Wash each part individually with lukewarm water without adding detergent until all residue is removed. For example, you could use a sponge to help.
Then dry the individual parts and reassemble the espresso maker.
There should also be a general cleaning every few weeks. To do this, first repeat the normal cleaning steps. Next, prepare a bowl of lukewarm water to which you add either citric acid, vinegar, salt, baking soda, or baking soda. It is also important not to use detergent or artificial cleaning agents. Place all parts (except for the rubber seal) in the prepared water for 15 minutes. This is how stubborn deposits and limescale are dissolved. Then wash everything under neutral water and dry thoroughly again. Finally, the espresso maker can be reassembled.