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Are Oatmeal Always Healthy? If You Should be Careful When Eating Grain Products

Oatmeal is considered healthy. In some cases and combinations, however, they can also become unhealthy.

When oatmeal can be unhealthy

Oatmeal is considered a nutritious and filling food. In addition to iron, magnesium and biotin, they receive other healthy nutrients. They give you energy for the day and also for sports, for example. Externally, the use of oatmeal can also have health-promoting effects.

So that the positive effect does not turn into the opposite, you should pay attention to a few points. Oatmeal can become unhealthy in these three cases:

In combination with too much sugar: If you eat fresh, pure oatmeal for your morning breakfast, you can sweeten your portion as you like. It can become problematic if you use ready-made muesli mixtures, as they can contain a large amount of sugar.
Incorrect storage: It is also important that you store oatmeal correctly. In particular, if you are stocking up, you should make sure that it is stored in a cool, dark and dry place so that, for example, there is no breeding ground for pests. The humidity should also remain the same. It is ideal if you free the oatmeal from the original packaging and pack it airtight. If the oatmeal has expired, you should check whether it is still edible or not; you shouldn’t eat them if they’re rancid, for example.
Oatmeal Only: Be careful not to overeat on oatmeal. Since these have a satiating effect, it can lead to you not really feeling hungry and missing out on a balanced, healthy diet that is necessary for you and your body, for example for muscle maintenance and muscle building.
The consumption of oat flakes can also lead to symptoms and allergic reactions for people with an intolerance to oats or an oat allergy. If you suffer from a gluten intolerance, you should be careful with the consumption of oatmeal.

Tip: Also pay attention to the quality of the oatmeal. Oatmeal contaminated with nickel, mold and mineral oil is not good for your health.

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Ancient Grain Spelled: How Healthy is Spelled – and What is Important When Eating it

Spelled is considered healthy and can be used in a variety of ways in the kitchen. Here you can find out what you can use it for and what you should pay attention to when recycling it.

Spelled – the healthier alternative

Spelled is said to be healthier than wheat. It is considered to be rich in minerals, protein and vitamins. It is also considered to be less stressed and is said to have very positive effects on digestion.

The grain can be used in many ways in the kitchen. For example, you can use it in baked goods and pasta. You can also use spelled muesli for muesli. In general, there are now many spelled products as an alternative to wheat products: spelled rice, spelled couscous and even spelled milk.

Spelled grist can be processed into meat-free patties, especially in vegetarian and vegan cuisine. There are also alternatives to conventional products in gourmet cuisine. For example, you can try spelled beer or spelled coffee.

Peculiarity Green core

Green spelt is spelled that is harvested before it is ripe. If spelled is harvested at the right time – while the milk is ripe – the grains are easier to digest and very nutritious. Green spelt is considered the healthiest form of spelled and is said to have a positive effect on our organism. It contains many vitamins, magnesium, phosphorus, iron and protein.

Important: Spelled is therefore a suitable alternative to wheat. However, people with gluten intolerance should be careful with both spelled and unripe spelt and switch to gluten-free foods. Spelled is said to contain even more gluten than wheat.

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Asparagus Season Begins: Why Does Urine Smell so Bad After Eating Asparagus?

Asparagus is delicious and, thanks to valuable ingredients, also healthy. But as soon as you eat it, the delicious dish turns into a pungent smell in the toilet. Why is that?

The problem: Urine smells bad after eating asparagus

If only it weren’t for that unpleasant acrid smell when you go to the toilet, shortly after eating asparagus. However, fewer people are affected by this than is commonly thought.

The phenomenon of asparagus urine only occurs with every second person. The reasons can be very different. “Methanethiol, dimethyl sulfide and dimethyl disulphide compete in asparagus urine for the most unpleasant note,” says an article in the magazine Chemie in our time.
The foul-smelling substance trio is quite familiar to our nose: It also gives human biogases such as flatulence, mouth and athlete’s foot odor unpleasant notes.

Why does urine smell after eating asparagus?

Asparagus, whether white or green, contains asparagusic acid, which is initially odorless. However, if this is broken down, a sulphur-containing compound is formed which is excreted in the urine – with a corresponding odour.

However, this breakdown product only occurs if you have a certain enzyme – and not everyone does that. The genes decide who has this enzyme and who doesn’t. Only about 40 percent of people have such a gene that is able to produce the enzyme.

Still others can’t even smell the smell. The Apotheken Umschau writes that those affected then probably have a mutation in an odor receptor gene. But don’t worry, it’s neither bad nor dangerous.

Asparagus urine resembles skunk secretion

“The smell is harmless and not a sign of illness or poisoning,” reports Stefan Lorkowski, Professor of Nutritional Biochemistry at the University of Jena, to the Apotheken-Umschau. Stuffing when going to the toilet is still unpleasant. No wonder, since the substance is similar to the chemical compounds in the dreaded skunk secretion.

Only 15 minutes after enjoying an asparagus meal, it starts to smell. Nothing can be done about it. However, drinking plenty of water helps flush the breakdown products out of the body quickly.

Incidentally, the problem that the pee gives off a strange smell after eating asparagus is not new: reports of smelly asparagus urine have been around since the middle of the 17th century – a time when sulfur and sulfates were used as fertilizers for the first time.

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Eating Dandelion: How Healthy is it – and What is The Best Way to Prepare it?

Dandelion is not only beautiful to look at, but also edible. It’s healthy and even tasty. We explain what the plant has to offer and how you can eat it.

In order to find dandelions, it is often enough to go into your own garden. It is known for its yellow flowers and sticky, white sap that often turns fingers brown when touched. But have you ever thought about eating the plant?

How does dandelion affect the body?

Dandelion grows in many places: Whether in gardens, at the edge of the forest or on the street – you can find the plant almost everywhere. At the end of April/beginning of May the lion’s number blooms, but you can see it until autumn.

The plant not only looks beautiful, you can also eat the dandelion. It is even particularly healthy and can be a tasty addition to many dishes. There are many different uses for the plant.

The bitter substances it contains also stimulate the metabolism and promote digestion as well as kidney and bladder activity. The dandelion is also used because of its digestive properties, as the plant reaches the large intestine undigested.

How healthy are dandelions?

The dandelion is not poisonous, you can eat leaves, flowers and roots
The milky sap contained in the flower stalk is also non-toxic. However, the juice can leave unsightly stains on clothing that are difficult to remove.

The root of the plant in particular contains many healthy ingredients such as inulin, vitamins B, C and E and many carotenoids. The flowers and leaves are very rich in minerals such as potassium, zinc and copper. This makes dandelion a valuable dietary supplement.

How to cook dandelion

The bitter substances contained in dandelion ensure that the leaves have a slightly bitter taste. The flowers, on the other hand, are even slightly sweet.

The leaves can be cooked or used raw. They are particularly suitable as an addition to a green salad, but they also enrich a pesto. If the leaves are to be cooked, they must first be washed. Then you can put them in boiling water for ten minutes.

If you roast the roots in a pan, they can be ground up well. Then you can even make a kind of coffee out of it.

Conclusion

Dandelion is healthy and can be used in a variety of ways in the kitchen. The next time you see the plant, pluck it off and try one of the preparation methods.

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health

Eating With Arthrosis: These Foods Help Against The Joint Disease

The right diet has been proven to provide relief. We have lots of tips for you on how to tackle your joint pain with the right foods.

Proper nutrition for joint diseases: what is osteoarthritis?

Wear and tear can cause the cartilage on a joint to be completely eliminated. This in turn leads to the joint becoming inflamed and causing massive pain – arthrosis is present. It occurs most commonly in the hands, knees, and hips, but can affect any joint in the body. In the early stages of osteoarthritis, there is only cartilage damage. Not all of the cartilage is damaged here, only a small part of it. Arthrosis is not yet spoken of here, as it always means a change in the bone. In contrast to this is the late stage of arthrosis: the cartilage is severely damaged or even completely destroyed. As a result, the bones rub against each other, making them harder and wider. The joints appear wider from the outside and are painful.

What treatment options are there? There are both conservative and surgical treatment options. The conservative treatment options are always aimed at significantly relieving the respective joint. For example, crutches, shoe inserts or physiotherapy are tried and tested means.

But medications such as cortisone or painkillers are also used. Surgery is the last resort of choice. Here, for example, artificial joints are used or joints are stiffened. But the right diet also provides relief from arthrosis symptoms. We have some tips for you here.

How do foods help osteoarthritis?

When it comes to relieving osteoarthritis pain, foods that have been proven to have anti-inflammatory effects are particularly important.

Here is a list of foods that have been shown to be helpful in managing this pain.

Fish: Above all very rich fish species, such as salmon, mackerel, trout or sardines. Fish is so helpful because it’s packed with omega-3 fatty acids, which have been shown to have anti-inflammatory effects. It also contains vitamin D, which also has an anti-inflammatory effect.
Garlic: also has a strong anti-inflammatory effect. So, in the future, you can season with the tuber with a clear conscience!
Curcumin: The curcumin contained in turmeric has also been shown to fight inflammation. Studies have shown that curcumin is even equivalent to anti-inflammatory drugs – so turmeric is a real miracle spice.
Broccoli: This healthy vegetable should also be consumed regularly as it reduces inflammation.
Walnuts: Like fish, nuts contain many omega-3 fatty acids – an absolute inflammation killer.

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Eating Spinach Raw: When it’s Healthy and When It’s Dangerous

Many people know spinach primarily as a warm, creamy vegetable, but it is also delicious raw in a salad. Here you can find out when you can eat spinach raw and when you should be careful.

In addition to many healthy nutrients, spinach also contains oxalic acid. This binds calcium, iron and magnesium. Your body can therefore absorb less of the substances you eat if you have consumed oxalic acid. If you suffer from a deficiency of the substances mentioned or suffer from kidney stones, you should be careful with raw spinach.

Eat spinach raw to avoid oxalic acid

In particular, long-ripened, strong spinach leaves with a wavy structure contain a lot of oxalic acid. When cooking, some of the acid is released into the cooking water. If you drain the cooking water, the amount of acid will be reduced. However, nutrients also dissolve in the water, which are then also lost.

Young spinach leaves contain less oxalic acid. You can use them raw in salads or in smoothies. So no nutrients are lost. In addition, the consistency of the delicate, smooth leaves is more pleasant than that of the somewhat coarser, long-ripened leaves.

Nitrate in raw spinach

Spinach can be high in nitrates, especially during the darker months. This substance reacts in the body to form nitrite. Nitrite can turn into carcinogenic nitrosamines. In addition, nitrite inhibits oxygen uptake. The intake of nitrite can therefore be life-threatening, especially for children.

Nitrate is primarily contained in the stems and larger leaf veins as well as the outer leaves. When you remove these plant parts, you remove some of the nitrates. You should also eat spinach when it is still very fresh. This not only tastes better, but also ensures that microorganisms have less time to form nitrite.

Be sure to buy organic spinach, as organic farming doesn’t use nitrate fertilizer. Therefore, organic spinach usually contains less nitrate.

Healthy combinations with spinach

Since oxalic acid binds calcium, among other things, it is worth combining spinach with foods containing calcium. How about a delicious yoghurt dressing for the spinach salad? This not only tastes good, but also ensures that you don’t lose too much calcium.

To mitigate the risks of nitrate, for example, add lemon juice to the dressing and drink freshly squeezed orange juice. This is how you absorb vitamin C, which limits the formation of nitrosamines.

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Eating Chard Raw: Advantages and When You Shouldn’t Eat it

Can you eat chard raw so as not to destroy the heat-sensitive nutrients? Here’s why raw Swiss chard isn’t the healthiest choice for everyone.

Eating chard raw: these are the advantages

Swiss chard is a particularly nutritious vegetable, but many important nutrients are heat-sensitive. Although the minerals and vitamins are not completely destroyed during cooking or roasting, their proportion is lower than with raw vegetables. This applies to vitamin C, for example.

It is therefore advisable to also include raw food in your diet. The benefits of raw Swiss chard are:
The nutrients are largely retained.
You can prepare or refine delicious salads with chard.
You can use large chard leaves creatively, for example as wraps instead of classic wheat flour wraps.
Raw Swiss chard gives green smoothies an aromatic taste.

Eating chard raw: You should pay attention to this

However, raw chard is only suitable for consumption to a limited extent. In addition to all the health-promoting nutrients, the plant also contains oxalic acid.

Oxalic acid is a naturally occurring fruit acid that is not inherently harmful or toxic.
The body produces them itself and we ingest them daily through many plant-based foods such as rhubarb and spinach.
But too much oxalic acid can also be harmful: it promotes the formation of kidney stones and inhibits the absorption of iron.
In its raw state, Swiss chard contains the most oxalic acid – when it is boiled or roasted, the proportion is reduced. Raw chard should therefore only be eaten in moderation so as not to take in too much oxalic acid. People with kidney disease or iron deficiency should not eat chard raw at all.

It’s a good thing that chard also tastes great when cooked, is healthy and can be used in a variety of ways: leaf chard can be used like spinach, for example, while stem chard is a suitable alternative to asparagus.

Chard: Healthy and aromatic leafy greens

Only recently has chard been found more frequently at the weekly markets and on our plates. For a long time it was overtaken by spinach. Both vegetables can be used in a similar way, but the spinach won out with its milder taste. Botanically speaking, Swiss chard is more closely related to beetroot and sugar beets, but we don’t eat the tubers, but the leaves and stalks. Depending on the characteristics of these parts of the plant, a distinction is made between leaf and stem chard.

Some appreciate the chard because of its strong, slightly tart and aromatic taste, others because it has a considerable repertoire of nutrients. These include, for example:
Vitamins: Swiss chard is a real vitamin bomb and contains vitamins C, E and K, among other things. 100 grams of Swiss chard contain 39 milligrams of vitamin C, which is one of the antioxidants and is essential for protecting cells from free radicals.
Iron: Green leafy vegetables are the most important plant source of iron and sometimes even beat meat in terms of iron content. Swiss chard, for example, has 2.7 milligrams of iron per 100 grams, while the iron content of meat is 1 to 2.5 milligrams of iron per 100 grams. Iron is responsible for oxygen transport and energy metabolism in the body. The trace element ensures that we remain efficient and active.
Beta carotene: is a secondary plant substance from the carotenoid family and a precursor of vitamin A. Beta carotene takes on important functions in cell metabolism and cell protection and we need it for healthy skin, eyes and hair.
Chlorophyll: the plant pigment allows plants to photosynthesize and helps us stay healthy. Because the leafy green helps with oxygen transport, the formation of new blood cells and the purification of the blood.

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Eating Celery Raw: What Speaks For it

Eating celery raw has many health benefits. We’ll tell you why and what else you should know about the healthy plant.

Celery belongs to the umbelliferae and originally comes from the Mediterranean region. The wild form did not yet have a tuber or stalk, but the leaves of the plant were already being used in ancient times. In the meantime, around 30 different varieties have been bred. The most common are:
celery root
celery stalks or stalks (white celery)
celery leaves

Important nutrients in celery

Celery has a long tradition, particularly as a soup vegetable. However, the plant can do much more than flavor our soup. The tuber, stem, leaves and seeds contain many healthy nutrients. The most important include:
Antioxidant Flavonoids
essential oils
Vitamins A, C, K, D, B1, B2, B6
Potassium, calcium, sodium, magnesium, folic acid and iron.

Why you should eat a lot of celery

Already in ancient Egypt, celery with its numerous ingredients was recognized as a medicinal plant and used, for example, against gout, rheumatism, digestive problems, inflammation and depression.
In traditional Chinese medicine, celery is still used today, among other things, as a remedy for high blood pressure and in Ayuvedic medicine, for example, against dementia.
Studies have shown that celery can actually be so beneficial to health. The anti-inflammatory ingredients and antioxidants also benefit the cardiovascular and immune systems, and the apigenin found in celery may even prevent and treat cancer.
Due to the high potassium content, the plant has a detoxifying effect and can help with bladder and kidney problems.
Celery also contains a lot of fiber and is very low in calories, which is why the vegetable is also popular for weight loss.

Eat celery raw – that’s why it’s worth it

It is therefore worth adding celery to your diet regularly. The tuber, stalks and leaves can be steamed, baked, fried or boiled. However, you should bear in mind when preparing it that many of the valuable ingredients are lost when it is heated. Up to 41 percent of heat-sensitive vitamins and minerals can volatilize.

In order to be able to absorb all nutrients, it is therefore healthiest to eat celery raw. Peeled celery sticks are best for this. For example, raw celery tastes delicious in salads, as a snack between meals or with delicious dips.

A freshly prepared juice is also a delicious way to eat celery raw. It helps to detoxify the body, balances the water balance and brings new energy and electrolytes after exercise or a hard day.

Thanks to the high magnesium content, the juice also has a calming effect on the nervous system and can help you fall asleep.

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Eating Broccoli Raw: What Speaks For it – and What Speaks Against it

Broccoli is a true power food that you can eat wonderfully raw. What “power” is in it and when should you not eat raw broccoli?

Eat broccoli raw – power food with lots of vitamins, minerals and glucosinolates

Raw broccoli contains many important vitamins and minerals that can break down during cooking. So in order to absorb as many nutrients as possible, you can eat broccoli raw. Organic broccoli is the healthiest for you and the environment.

Broccoli contains, among other things:
The minerals calcium, magnesium, sulfur and potassium,
Beta carotene – the precursor of vitamin A, as well
Vitamin C, Vitamin K and Vitamin B5.
As in other types of cabbage, glucosinolates (mustard oil glycosides) can be found in broccoli. These secondary plant substances have a positive effect on health. Anticarcinogenic and antibacterial properties are ascribed to them.

It is therefore worth trying the broccoli raw, whether in a smoothie or in a salad. Before eating, you should wash the broccoli thoroughly.
Note: For maximum vitamin and mineral retention, it is best to store broccoli in the vegetable drawer of your refrigerator. You should consume it promptly (one to two days) after purchase.

Raw broccoli can cause stomach pain and bloating

Because broccoli is a cabbage, some people with sensitive digestive tracts may experience abdominal pain and/or bloating when eating broccoli raw.

If you are prone to the above side effects, you can try the following:
Chew the broccoli very well.
only eat small amounts raw at first,
rather eat the florets as they are more digestible than the stalk.

If you don’t like the florets raw even after following these tips, you can blanch or steam the broccoli – possibly with the addition of a little caraway or fennel (depending on your taste). In this way, most of the valuable nutrients remain available and flatulence should be reduced.

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Eating Mushrooms Raw: What You Should Consider

Mushrooms taste delicious in light salads and are very healthy. But can you really eat the popular mushrooms raw? On this page we will show you what you should consider.

Eat mushrooms raw – is that possible?

Mushrooms are one of the few types of mushrooms that you can safely eat raw. In nature, you will usually only find mushrooms in late summer and autumn, when the mushrooms are in season.

You can enjoy cultivated mushrooms all year round. You should definitely pay attention to organic quality. This way you can ensure that no pesticides were used and that the cultivation was gentle.

Before you start eating the raw mushrooms, there are a few things you should keep in mind:
In any case, clean the mushrooms thoroughly before eating.
Chew the mushrooms carefully. They are difficult to digest and otherwise remain in the stomach for a long time.
Not everyone can tolerate raw mushrooms. If you are not sure, test smaller amounts beforehand. Bowel sounds or bloating can be a normal reaction of the body at first if you eat mushrooms infrequently.
Mushrooms are very healthy and provide many valuable nutrients. Nevertheless, you should consume them in moderation so as not to strain your digestion too much.
Did you know: White and brown mushrooms hardly differ from each other. The white mushrooms taste a bit nuttier, while the brown variety has a stronger flavor.

Mushrooms are so healthy

Mushrooms are also tasty and edible raw. Since they are not exposed to heat during preparation, they retain their valuable nutrients and vitamins. The mushrooms provide many important dietary fibers. They stimulate intestinal activity and thus get the digestion going. In this way, toxins are quickly flushed out of the body.

Mushrooms are rich in minerals such as potassium, iron and zinc. The mushrooms are also rich in biotin, folic acid and other B vitamins. These active ingredients are said to have a positive effect on the complexion and hair.

At the same time, 100g of mushrooms contain only 20 calories. This makes them – cut into thin slices and refined with balsamic cream and garlic – also very suitable as a healthy snack.

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