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10 Exciting Facts about Chocolate

“Chocolate is God’s excuse for broccoli,” American writer Richard Paul Evans once said. And Charles Dickens also wrote aptly: “Nothing is more valuable than a good friend, except a friend with chocolate.” The whole world loves chocolate because it comforts the soul and makes people happy, can protect the heart, and even make it beautiful.

1. Simply divine

“Food of the Gods”. The translation of the Greek name for Theobroma cacao, the cacao tree, sounds enticing in itself. And so it is not surprising that chocolate is one of the most popular and sensual sweets of all. The first known “chocoholic” was Maria Theresa of Austria, the wife of the Sun King Louis XIV. She loved chocolate so much that after her death in 1683, out of mourning, her husband completely banned chocolate from official occasions and receptions. Today, each of us eats an average of nine kilograms of chocolate a year.

That’s 91 bars of sweet sin – which are sometimes far more than just a sweet treat. “We only survived the hardships because we had enough chocolate,” reported Norwegian polar explorer Roald Amundsen, who was the first person to reach the South Pole in 1911.

2. Bittersweet discovery

The triumph of chocolate begins with the cacao pod: around 3,500 years ago, the Olmecs in what is now Mexico broke open the large pods of the cacao tree for the first time, pureed the seeds inside and the pulp surrounding them, and mixed them with cold water. This first cocoa drink tasted very bitter – but was in great demand. So much so that only kings and successful warriors were allowed to drink it. Women were strictly forbidden from sipping cocoa, which was considered stimulating.

Cocoa beans were so valuable that they were accepted as currency for a while. At some point, the tart drink was then flavored with pepper, vanilla, and corn, and finally sweetened between 1519 and 1544 – and from that moment cocoa and chocolate started their brilliant triumphal march around the world.

3. From cocoa bean to chocolate

Almost 540,000 tons of dark and whole milk chocolate are produced in Germany alone every year. The cocoa pods in the growing areas around the equator are harvested by hand and the beans are fermented and dried on-site. They come to Europe by ship and are first roasted in the chocolate factories (the typical cocoa aroma is created), then the shells are removed and finally mixed with cocoa butter and sugar (depending on the variety also with milk powder or cream) and ground.

The mass is then first rolled for several hours and finally stirred in the so-called conche (invented in 1879 by the Swiss Rodolphe Lindt). The last unwanted bitter substances now evaporate, the aromas unfold completely and the typical chocolaty creaminess develops. Depending on the type and quality of the chocolate, conching can take up to 72 hours.

4. Chocolate as a seducer

“I don’t want chocolate, I’d rather have a man!” Trude Herr crooned fervently in 1959. Unfortunately, we don’t know whether she found her sweetheart in the end. But on the other hand, sweet sin and great love are by no means mutually exclusive! This is proven not only by Bridget Jones – who, as is well known, even ate chocolate for breakfast – but also by Juliette Binoche as Vianne Rocher in 2000, who conquered Beau Johnny Depp with her sophisticated chocolate creations in the film “Chocolat”.

5. TLC for the soul

The French Cardinal Alphonse de Richelieu is said to have reached for chocolate during the melancholy attacks that often tormented the poor. That was around 1642 – and even today chocolate is said to make people happy. In fact, it contains the messenger substance serotonin, often referred to as the happiness hormone. However, its concentration in chocolate is so low that you would have to eat almost 300 bars for a real rush of happiness. Nevertheless, chocolate is a soul caresser because we have learned to reward or comfort ourselves with it in certain situations. And in this way, in the Pavlovian manner, they can evoke small feelings of happiness. They feel – serotonin or not – sometimes just really real.

6. Cardiac protection in a different way

“No other time has nature squeezed such an abundance of the most valuable nutrients into such a small space as in the case of the cocoa bean,” said natural scientist Alexander von Humboldt. In the 16th century, more than 1500 uses for the raw material cocoa were known. Among other things, it was assumed that the beans act against coughs and colds, but also against the “evil eye”. In the 19th century, chocolate was then sold at high prices in pharmacies as a tonic. Today we know: Of course, chocolate is not real medicine, even though it contains some of the healthy substances of the cocoa bean. And studies confirm that dark chocolate with a high cocoa content can have a blood pressure-lowering effect and protect against cardiovascular diseases thanks to many bioactive plant substances.

7. Noble cocoa for fine chocolate

A distinction is made between dark, milk, and white chocolate. The latter is often not even referred to as “real” chocolate among connoisseurs, since it contains no cocoa, just cocoa butter. And how do you recognize good chocolate? “There is bulk cocoa and fine flavor cocoa,” explains Georg Bernardini, chocolatier and author of the book “The Chocolate Tester”. “Cheap consumer cocoa is often used for inexpensive chocolate, while more expensive varieties often contain more aromatic and also significantly more expensive fine flavor cocoa.” The price can therefore be an indicator of quality.

More expensive chocolates are also often more complex, and sometimes still made by hand. “But the most important thing is clearly a look at the list of ingredients: Dark chocolate consists at best of just cocoa and raw cane sugar. Some cocoa butter or soy lecithin and natural vanilla are also okay, but there is no place for more ingredients in good dark chocolate,” Bernardini knows. And what about milk chocolate? “If you value the cocoa taste, look for at least 38 percent cocoa. Sugar shouldn’t be too high up on the ingredients list, and of course, artificial flavors and colors shouldn’t show up either.”

8. Step by Step: Make your own chocolate

Homemade chocolate is a great Christmas present. You need 50 g raw cocoa, 50 g vegetable margarine, 200 g milk powder, 100 g honey, and 125 ml cream. Preparation: Bring water to a boil in a large saucepan. Place a small saucepan and let the margarine melt in it. Mix the milk powder and cocoa in a bowl, then add to the margarine. Mix everything well and gradually add the cream.

Remove the small saucepan from the water bath and continue stirring. Allow the mass to cool to about 50 degrees, then add the honey. Spread the chocolate mixture on a greased baking sheet until it is about a finger’s width high. Sprinkle with spices or chopped nuts if you like, then dry in the oven for 10-20 minutes at 50-100 degrees.

9. Chocolate trends

beer with chocolate? chocolate noodles? chocolate liquor? Is there anything today! Even chocolates with chili, licorice, sea salt, or other unusual ingredients are no longer niche products. “The latest trend when it comes to chocolate is raw chocolate,” says chocolate expert Georg Bernardini. Raw makes you happy is the motto, and the form of nutrition in which food is heated to no more than 42 degrees has more and more fans. Now the raw food trend is expanding from main meals to snacks.

“Even for raw chocolate, the cocoa beans are never heated to more than 42 degrees during production,” explains Bernardini. “In this way, a particularly large number of valuable ingredients are preserved.” A second megatrend comes from the USA: “Similar to the craft beer movement, more and more small chocolate manufacturers, so-called bean-to-bar producers, are being founded there, but also in England and Australia. who guarantees the entire production process from a single source and offers top quality,” explains Georg Bernardini.

10. Experience chocolate up close

What does a raw cacao bean taste like? And how does it become creamy chocolate? Anyone who would like to dive deep into the world of chocolate should visit one of the numerous chocolate museums in Germany – for example, the “Chocoversum” in Hamburg, the “Chocolate Museum” in Cologne, or the “Halloren Chocolate Museum” in Halle (Saale).

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Interesting Facts About Hanukkah

The windows of the Holy Temple were wider on the outside than on the inside. Instead of letting in sunlight like other windows, they were supposed to let out the light of the menorah to illuminate the rest of the world.

Maimonides wrote that the menorah in the temple in Jerusalem was adorned with 22 chalices – and all were turned upside down! They symbolize the blessings that G‑d pours on the world.

The Maccabees retook Jerusalem with the help of Jehudit, who snuck into the enemy’s camp, served the leader salty cheese and strong wine, and cut off his head with her sword as he slept.

The disciples of the great sage Shammai lit eight candles on the first day of Hanukkah and then snuffed out one each day because there is less darkness each day. According to Kabbalah, we will all follow this custom in the era of Moshiach.

Did you know that the first eve of Hanukkah never falls on a Monday?

During the Iran hostage crisis in 1979, President Carter attended the first menorah lighting on the White House lawn. It was the first time he had left the White House in 100 days.

The menorah in the temple in Jerusalem had only seven arms. Each carried exactly the same amount of oil, but the lamp closest to the Holy of Holies burned twice as long as the rest.

An estimated 0.5 million latkes will be consumed at public menorah lighting this year.

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Millet: Interesting Facts About The Healthy and Gluten-Free Grain

Millet contains many healthy ingredients, but these vary from variety to variety. In some parts of Africa and Asia, millet is still a staple today – in German millet means “saturation”.

Millet: What the color reveals about the ingredients

Millet is not just millet: the healthy grain comes in different colors and each type of millet has slightly different ingredients. Yellow millet contains a lot of beta-carotene and red and brown millet more antioxidants. Glassy-white millet, on the other hand, is rich in protein. All millet varieties contain a lot of the following healthy ingredients:
Protein,
Iron,
vitamins B1, B3, B5, B6,
Fluorine,
Zinc,
Magnesium,
Silicon.
Since children and babies in particular need the amino acid leucine from millet, millet porridge is a popular food for babies and toddlers. However, you must not eat millet raw, as some enzymes in millet are toxic when uncooked. Before cooking, you should soak millet to extract phytin. It blocks the absorption of important nutrients such as iron and zinc.

Millet helps with diabetes

As scientists from the Memorial University of Newfoundland (Canada) found out, millet can prevent excessive insulin release. This makes the grain particularly attractive for diabetics. Researchers at the University of Agricultural Sciences also attribute a positive property to millet for diabetics: a millet cure over 28 days can lower blood sugar levels and raise HDL cholesterol levels.

Does millet make you slim?

The combination of amino acids and complex carbohydrates makes millet a real slimmer. Because millet fills you up for a long time and has only 114 kilocalories per 100 grams. A lot of roughage and the high protein content prevent ravenous hunger attacks.

Beauty secret “millet”

Beautiful hair from millet? In fact, millet is rich in silicon, which ensures beautiful skin, hair and nails. Millet can help against dry skin and also tighten the connective tissue. Millet can even strengthen the hair.

Millet also supports the immune system and can thus protect against flu. Anyone who already has a flu can also get help from millet: unlike other types of grain, millet does not form mucus, it also supports the production of antibodies and regulates the immune system.

Is millet a whole grain product?

If you suffer from gluten intolerance, you probably already know millet. Because the grain is gluten-free and is sold shelled, just like oats and barley. Millet is therefore not a real whole grain product, but it has many of the properties of a whole grain cereal. Because the nutrients are distributed throughout the grain (unlike other types of grain). This makes millet as healthy as real whole grains. You get millet in whole grains, as millet flour, millet flakes and millet semolina.

Exception: brown millet is a real whole grain product, as the grains are processed into flour with the shell.

How sustainable is millet?

Millet often comes from China, Canada and the USA and is imported to us in Germany. This results in a poor CO2 balance and often affects organic millet as well. Millet can also be grown in Germany, as some companies have demonstrated.

In organic farming, old, native varieties are often cultivated, thus promoting biodiversity. Millet does not need much water and is very resilient. This makes the use of pesticides superfluous, which is why millet is well suited for organic farming. The stalks of the millet plant can also often be reused as natural fibres.

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Myths and Facts About Himalayan Salt

Myths and fairy tales are entwined around Himalayan salt, tempers heat up – and many people spend a lot of money on the pink-colored salt. What’s behind it?

So-called Himalayan salt is basically a rock salt colored pink by iron oxides (rust) or algae, which consists of at least 97% sodium chloride, i.e. ‘common salt’. Rock salt, geologically called halite, is mined from salt deposits that were formed when the seas dried up about 200 million years ago and the sea salt formed by evaporation was deposited.

Due to geological processes, these salt deposits are now underground. Roughly speaking, rock salt is ‘million-year-old sea salt’. There are also salt deposits in Germany, for example in Lower Saxony and in Berchtesgadener Land.

So why should you buy the much more expensive Himalayan salt instead of ‘Alpensalz’? The sales strategists have come up with arguments that we would like to investigate.

“Himalayan salt comes from the Himalayas”

This statement ended up before the Qadi at the Cologne Higher Regional Court, because most of the so-called ‘Himalayan salt’ comes from the Punjab province of Pakistan, which is not in the Himalayas at all.

The court ruled that advertising the salt in this way was a consumer deception, because “anyone who reads the product information on the packaging would at least expect that the salt was won in a valley or at the foot of the high mountain massif and was therefore particularly pure. However, the salt does not come from the Himalayan mountain range.”

“Himalayan salt contains minerals and healthy ingredients”

Devotees and sellers claim the biggest difference to regular salt is the high mineral content. Some suppliers even advertise that the salt contains ‘all 84 elements’ (out of 94 naturally occurring ones). That’s more of a marketing gibberish: However, the Bavarian State Ministry for the Environment and Consumer Protection (VIS) was only able to identify eight elements in a study of Himalayan salt, and it is certainly not wrong that elements such as arsenic or lead are not included.

The Stiftung Warentest was not able to find much in the highly praised Himalayan salt either: “Even in the Himalayan crystal salt, the laboratory was unable to detect the 84 elements that supporters ascribe to this type of salt.”

The Bavarian study came to the conclusion: “Additional elements are indeed present, but to an extent that is of no importance in terms of nutritional physiology.” Because in order to meet the need for these substances through salt, you would have to ingest a large (huge!) amount of salt , which is not acceptable from a health point of view.
The DGE recommends a maximum intake of 6 grams of salt per day.

“Himalayan salt is natural”

In principle, every natural salt (in contrast to industrial salt) is left in its natural state. It depends on what ingredients the seller adds. And you can’t always tell, because so-called ‘trickling aids’ such as lime do not have to be declared. That means: Even if no additives are printed on the packaging of the gourmet salt, there may still be some.

“Himalayan salt is unencumbered”

Himalayan salt was actually created at a time when there were no microplastics in the sea and when no pesticides got into the groundwater. But this applies to all rock salts.

“Himalayan salt lowers blood pressure and is healthy”

But on the contrary. And the German Society for Nutrition (DGE) finds clear words on this: “The connection between table salt intake and blood pressure is clear: A high table salt intake increases the risk of high blood pressure (hypertension).” Since Himalayan salt consists of at least 97% sodium chloride, i.e. salt, Increased consumption of this salt also leads to high blood pressure and cannot in any way lower it.

The consumer advice center NRW also strictly advises against it: “The advice to lower high blood pressure with brine is extremely questionable from a health point of view, because it can not only disturb the metabolism and water balance, but also put a strain on the kidneys.” A lot of Himalayan salt is to be consumed anything but a healthy idea!

“Himalayan salt balances the acid-base balance”

Advocates of the ‘alkaline diet’ often recommend Himalayan salt to restore the body’s acid-alkaline balance. However, this idea is not scientifically tenable, because a healthy person regulates the acid-base ratio all by themselves and does not need any special diet, specific base powders or well-travelled salt.

If there is no ‘overacidification’, no salt can help either. The DGE comments on this as follows: “However, there is no reason to fear hyperacidity caused by diet in healthy people. Various buffer systems in our body regulate the acid-base concentration in the blood and keep it constant. Taking additional ‘alkaline-enhancing’ dietary supplements is unnecessary.”

“Himalayan salt promotes health and well-being”

If you believe some advertising strategists, the expensive salt is a cheap panacea for almost all health problems. Some of these ideas should make you smile rather than buy salt. For example:
“Himalayan Salt Shows Promise for Blood Sugar Problems”
“supports the reduction of common signs of skin aging”
“reduces the development of respiratory and sinus problems”
“increases bone strength through minerals”
“promotes a healthy sleep pattern”
“improves libido”
“eliminates poisons”
One can also read about “vibrational components” and “living elements” through which the (low) mineral content “can be absorbed particularly well”. There are also various opinions on these statements from a scientific point of view, such as from the already cited Bavarian State Ministry for the Environment and Consumer Protection: “The bioenergetic effect, for which there is no scientific evidence to date, is therefore more likely to be assigned to the esoteric area.”

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Sustainable Coffee Drinking: Facts and Tips About Beans, Filters and More.

Filter, espresso, cold brew: coffee is cult – but is it also healthy? When are beans fair trade? What can you do while drinking coffee to protect the environment? Here are the most important facts about sustainable coffee enjoyment.

Is drinking coffee healthy?

100 ml of coffee contains an average of 50 mg of caffeine – a natural stimulant that stimulates our circulation and metabolism: the heart beats faster, blood pressure rises and we become more alert and receptive again. Because of this effect, coffee is one of the so-called “legal drugs” – and is very popular among students, office workers and even athletes.

But like any drug, coffee has all sorts of side effects and can even become addictive: as soon as the body gets used to the regular intake of caffeine, drinking coffee becomes less and less effective – and if you stop drinking coffee, withdrawal symptoms can occur. Those who consume too much often suffer from insomnia, headaches or are generally irritable and nervous. The European Food Safety Authority recommends a maximum of 400 mg of caffeine per day – i.e. no more than 800 ml.

Caution: Pregnant or breastfeeding women should be particularly careful about how much coffee they drink – babies are also supplied with caffeine, but are much less able to break down the substance than an adult.

5 tips: How to drink your coffee more sustainably

In addition to the Fairtrade seal, there are numerous other ways to make drinking coffee in the morning a little more environmentally friendly:

Coffee to go: Many drink their coffee on the way to the office – and buy it in paper cups with a plastic lid at the nearest bakery.
Anyone who brings their own coffee from home saves money and can decide for themselves what kind of coffee ends up in the cup. However, if you don’t want to do without the brewed coffee from your regular baker, you can ask where he gets his beans from.
On the go without a thermos mug? Then keep an eye out for Recup: The reusable coffee mugs are already widespread in many big cities – you can take them with you for a deposit of 1 euro and return them to the nearest branch with Recup mugs. There they are washed and sent to the next customer.
Small regional roasting houses with hand-distilled varieties have sprung up in large numbers in recent years – you can also find them in your big city. The advantage: Here you can drink high-quality coffee, in which the roasters have invested a lot of time and love – and you can taste it too. Most of the varieties are even organic and fair trade. Get your beans from a local roastery and support quality over bulk.
Drinking less coffee is doing the environment a big favor. Coffee cultivation is anything but resource-friendly: 140 liters of water are used for one cup. So only drink coffee occasionally – this way you can appreciate the aromatic drink more and feel the effect more intensively again. Coffee withdrawal will also do your body good.

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Emmer: Interesting Facts About Ancient Grain

Emmer is one of the oldest types of grain in the world. The ancestor of our modern wheat is rich in nutrients and tastes spicy and nutty. Here you can find out why you should try Emmer.

What is emmer?

Emmer (also Zweikorn) is one of the oldest cultivated cereals in the world, along with Einkorn. Almost 10,000 years ago, the ancient grain was cultivated in the region of the Fertile Crescent in the Middle East. The grain is an ancestor of today’s wheat.

Later, emmer also came to Europe: In Rome, Julius Caesar developed a taste for the grain – under him the ancient grain became one of the most important staple foods. As higher-yielding varieties became known, emmer was increasingly pushed out of European fields.

In contrast to einkorn, emmer grows two grains per spikelet – hence the name “two-grain”.

Emmer cultivation: entirely without sprays

Along with einkorn, spelled and kamut, emmer is one of the four ancient grain varieties. The healthy grain belongs to the “wheat” genus and is very similar to our current durum wheat. Both grow tall and develop very hard grains.

Emmer is mainly grown in organic farming, because: It doesn’t need any pesticides! The ancient grain is naturally resistant to pests, fungal attack and negative environmental influences. The reason for this is the husk: each grain of husked grain is surrounded by a solid shell that protects the grain in the field and makes it easier to store.

Unlike modern wheat, emmer also thrives in lean, nutrient-poor fields. As a result, its cultivation protects the soil and contributes to ecological diversity. Emmer is therefore extremely frugal to grow – according to the Initiative Urgetreide, however, the yield is significantly lower than that of modern wheat. While the highly cultivated wheat yields eight tons of grain per hectare, Emmer only has two to four tons. In addition, the husk has to be removed in an additional step before the grains can be processed further.

Black Emmer – A special variety

The slightly higher-yielding black emmer developed naturally from emmer. The grains have a black color that protects the grain from UV light. This makes black emmer one of the most resilient types of grain there is. In the course of climate change, however, the UV-resistant ancient grain could soon gain in importance.

Emmer: properties and use

Emmer is available as a whole grain, flakes, grist or as flour in the organic market or health food store. Emmer grains have a hearty and nutty taste. If you bake bread from them, it gets a dark color. In addition, beer is brewed from the Urkorn.

If you cook the whole grains, you can also use them as a side dish in soups, casseroles, or salads. The minestra di farro is traditionally cooked with emmer – this Tuscan soup used to be served mainly to soldiers.

In Germany, emmer is mainly used to make bread. However, pure emmer bread is hard to find, as the grain is less sticky than wheat. Therefore, flour mixtures are often used for the bread. Because it is very similar to durum wheat, emmer is also ideal for pasta. Due to the hard grain, the pasta remains al dente after cooking.

As the ancestor of wheat, emmer also contains gluten. Urkorn is therefore not an alternative for people who suffer from gluten intolerance. However, the gluten in Emmer is structured differently – people with a mild gluten intolerance can often eat it without any problems. Information about gluten-free flour can be found here.

What makes Emmer so healthy?

Emmer contains many valuable ingredients: Because of the many minerals it contains and the high protein content, the original grain is much healthier than white wheat flour. Here is a brief overview of the nutritional values per 100 g:
Calories: 325g
Carbohydrates: 62 g
Protein: 13 g
Fiber: 9 g
Fat: 2.7g
With around 13 g of protein per 100 g, emmer contains about twice as much protein as wheat. Your body not only needs this to build muscle, but it also keeps you full for a long time. Emmer also scores with a lot of zinc, iron and vitamin E. The carotenoids it contains preserve the eyesight. Overall, the nutrients in emmer are similar to those in spelled.

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Gluten Free Diet: Benefits, Facts and What You Can Eat

If you want to eat gluten-free, you have to consider a few things. In this article you will learn all about the advantages and disadvantages of a gluten-free diet.

Gluten-free diet – when it makes sense

Gluten-free nutrition seems to have become something of a trend in recent years: More and more people prefer gluten-free products because they are supposedly healthier. But is that really true?

There are people who suffer from gluten intolerance, so-called celiac disease. Your stomach cannot process the gluten found in many grains. That’s why they get sick if they eat too much of it. If you suspect that you do not tolerate gluten well, you should check with a doctor. Without a diagnosis, you shouldn’t just completely avoid gluten-containing products.

Signs of gluten intolerance can include the following:
stomach pain
gas
diarrhea or constipation
headache
drowsiness and tiredness
You also have to distinguish between a real intolerance, i.e. celiac disease, the so-called gluten sensitivity and wheat allergy. These three variants are considered to be three different clinical pictures.

Gluten and the different forms of allergies

Gluten is a protein found in many grains. When it comes into contact with water, it becomes sticky – that’s why it’s also called “glue protein”. When baking, it binds the individual ingredients into a smooth dough.

Gluten is contained, for example, in:
Wheat
rye
Spelt
barley
Oats (not in all varieties)
Anyone with true celiac disease who eats gluten suffers an autoimmune reaction that attacks the lining of the gut. The immune system reacts to the gluten with too many antibodies, which damage the small intestine and even the whole body in the long run. Therefore, sufferers of true celiac disease should make absolutely sure that they do not eat any gluten.

In the case of a gluten sensitivity, the immune system is not attacked. The body only reacts negatively to the intake with the symptoms mentioned. Those affected have to find out for themselves what types of grains and what amounts of gluten their own bodies can tolerate.

In the case of a wheat allergy, the body only reacts allergically to the protein contained in wheat. Other gluten-containing grains can usually be consumed by those affected without hesitation.

The pros and cons of a gluten-free diet

If your doctor has diagnosed you with an intolerance, then it makes sense to avoid certain foods. If you change your diet, you will feel noticeably healthier after just a few weeks of eating gluten-free.

There are now many gluten-free alternatives in the supermarkets. These are labeled as gluten free. You can also find gluten-free alternatives in many restaurants.

If you don’t have an intolerance and just want to avoid gluten, you might want to reconsider your decision. There is no evidence that eating gluten is harmful to healthy people. Gluten-free nutrition is also hardly suitable for losing weight or as a diet.

In gluten-free products, the lack of gluten is often replaced by more fat and sugar. The food therefore often contains even more calories and fewer good nutrients. So eating gluten-free is not healthier per se.

Gluten-free food – you can enjoy it without hesitation

At first, it may feel like you can’t eat anything at all if you have to give up gluten. But that’s not the case! There are many delicious alternatives that you can use to replace gluten-containing foods.

If you like to bake yourself, you can simply use gluten-free flour in the future.

In principle, you can also prepare everything that you can bake with wheat flour as a gluten-free alternative. While these alternatives taste a little different and may have an unfamiliar texture, you’ll soon find that they’re still very tasty. If you like to eat bread, you can easily bake gluten-free bread yourself.

There are also many gluten-free alternatives for your breakfast. For example, you can eat gluten-free rolls, porridge made from gluten-free oats or scrambled eggs.

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9 Exciting Facts about Sex from Research

Many interesting facts about sex as research results at a glance. So you can live your pure femininity during sex. We hope you enjoy reading.

The most exciting facts about sex from research tell you how women function. You will also learn how to deal better with women during sex. And of course how you as a woman can behave naturally during sex.

Sex promotes health and general well-being

When thinking about a healthy lifestyle, most people probably first think of a healthy diet, fitness, wellness cures, meditation, yoga, and beach holidays. The latest research results from scientists from different parts of the world showed that sex also contributes to a holistically healthy lifestyle. Also read about natural birth control methods.

1) Sex strengthens the cardiovascular system

Sex strengthens the cardiovascular system, and the widely accepted fear that sex could trigger a heart attack has been refuted by test results. The risk of a heart attack was cut in half in men who had sex at least twice a week.

2) Sex reduces stress levels

Sex reduces stress levels and reduces the effects of unhealthy stress. It even makes you more resilient, with the result that blood pressure in people who have regular sex rises less in stressful situations.

3) Sex increases energy expenditure

According to British scientists, sex increases energy consumption. only 90 calories are burned in 30 minutes, but like other sports, it has a training effect that affects the whole body. In addition, read more tips on healthy weight loss.

4) Sex strengthens the immune system

According to a study by American researchers, having sex once or twice a week strengthens the immune system. Immunoglobulin levels, which play an important role in fighting infections, increase. However, this result only applies to those who indulge in pleasure once or twice a week. This no longer applies to people who do not use it at all, or who have sex more than three times a week.

5) Sex relieves pain

Sex even reduces the sensation of pain. During lovemaking, the strong painkilling hormone oxytocin (an orgasm hormone) is released. As a result, the test person’s pain threshold fell by more than half.

6) Sex strengthens pelvic floor muscles

Sex strengthens the pelvic floor muscles in women and reduces the risk of incontinence. When women tense their inner muscle groups during sex, it’s ideal. So you can train your female muscle groups and at the same time increase the pleasure for both partners.

7) Sex lowers prostate cancer risk

Sex lowers the risk of developing prostate cancer. Young men between the ages of 20 and 30 can reduce the risk of prostate cancer in later years by a third with five or more ejaculations per week.

8) Sex promotes good sleep

Sex favors a good and healthy sleep. Hormones are released that have a very positive effect on the restorative deep sleep phases. This in turn has an impact on lower blood pressure and a balanced psyche.

9) Sex boosts self-confidence

According to the scientific results of American researchers, beautiful and satisfying sex life can increase self-confidence and promote the ability to bond. It’s actually not particularly surprising, but psychological facts play an essential role in people’s mental strength and health.

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Coconut Water: 5 Unpleasant Facts About The Trend Drink

Coconut water is the new in drink for athletes, figure-conscious people and friends of healthy eating. But what about the new super drink, is coconut water really that healthy? A fact check.

Stars and starlets are seen with the new fitness drink and supposedly can no longer do without coconut water when exercising. The super drink appears as a natural variant of isotonic sports drinks full of minerals, does not contain many calories and has a long tradition as a regionally available soft drink in the countries of origin of the coconut.

What sounds very good at first glance has a few small snags at second glance.

1. Coconut water doesn’t taste like coconut.

Coconut water should not be confused with coconut milk, which has long been known in this country. This is very fatty, is obtained from the flesh of ripe coconuts and plays a central role in Asian and Caribbean cuisine.

In contrast, coconut water is obtained from the unripe, still green coconut. To do this, a hole is drilled into the nut and the liquid in it, i.e. the coconut water, is sucked out. In Southeast Asia or the Caribbean, often just a straw is put through the opening and the coconut liquid is drunk directly from the green fruit.

Like water, coconut water is also a clear to slightly cloudy liquid that tastes only very slightly half-sour, half-sweet – but without the typical coconut note. As is well known, one can argue about taste, but I bet: ginger water or homemade lemonades taste better.

2. Nutritional values ​​& calories: Coconut water does not make you slim.

The drink made from the coconut is said to be better than any sports drink in terms of mineral content.

Well, that’s not entirely true. In fact, coconut water is very high in potassium, which is heavily lost through sweating and needs to be replaced. And the sodium, calcium and magnesium content is also considerable and roughly corresponds to that of mineral water.

Proteins and vitamins, on the other hand, are hardly included. As an untreated natural product, the energy content of coconut water fluctuates between 15 and 20 kcal per 100 ml – for a sports drink it makes sense to supply energy while you are exercising. It makes less sense as a wellness drink if you don’t really do sports.

Because of its calorie content, the coconut drink is only suitable as a slimming product to a limited extent: one liter of the liquid corresponds to 200 kcal. Lost electrolytes can be replaced with good mineral water to save calories.

It has not yet been possible to prove that coconut water stimulates the metabolism. Coconut water is not a “slimming agent”. A 2016 study found no significant differences for measured physiological variables, including rehydration during exercise.

3. Health: Coconut water is overhyped.

There are many claims about the health-promoting effects of water.

Coconut water is said to stimulate the metabolism,
help with detoxification
promote cell renewal
calm the stomach and
help against high blood pressure and heart disease.
However, these claims are not or not sufficiently supported by studies. A positive effect on health may exist, but it has not been proven.

However, the very digestible coconut water is not directly harmful, not even for small children. And compared to an artificially concocted “isotonic drink,” it may be a better choice, especially if it’s organic. However, coconut water does harm us indirectly – through its ecological footprint (see 5.).

4. Buy: Coconut water is very expensive.

Thanks to the hype, coconut water is now available on practically every corner. Whether in the supermarket, health food store, health food store, drugstore, discounter, online shop or Asian store – water can almost always be found on the shelves in different flavors. You should only ever buy organic products.

However, the natural thirst quencher is quite expensive: you pay around 1.80 euros for around 300 ml. In view of the low health effects (see above) and the problems of sustainability (see below), however, one should think twice about simply spending the money on regional and seasonal fruit and vegetables. Contains just as many nutrients, but costs less – and creates less waste.

5. The life cycle assessment of coconut water: not great

Coconuts only grow in distant regions of the world. They therefore have long transport routes behind them when they arrive in Germany, leaving a large ecological footprint. If you first transport the nuts to the factories to obtain the coconut water and then to Germany as a finished product, the balance is even worse. Each tetrapak of coconut water not only comes with a tetrapak to throw away, but also a gas bill for shipping.

In other words, coconut water is a fairly superfluous wellness product.

The fact that it is sold almost everywhere as an organic product does not change that. Yes: Organic is the content. But the small plastic bottles and tetra packs, mostly with a content of only about 300 ml, cause the mountains of rubbish to grow, with or without organic, and it doesn’t help the environment that organic goods have to be carted here from the other end of the world (as long as we don’t do consistently with regenerative energies).

We don’t want to spoil anyone’s occasional enjoyment of a coconut drink. However, coconut water is only ecologically harmless in one way: sipped directly from the tree from the nut. In our latitudes, however, it is nonsensical to the point of being environmentally harmful to buy and drink the coconut drink – even if it is organic.

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Food

Pu-Erh Tea: Origin, Preparation and Interesting Facts About The Fermented Tea

Pu-erh tea is one of the most precious and oldest types of tea in the world. It must be matured and prepared in a special way. Here you will find all the background information about the world-famous tea from China.

Pu-erh tea is probably one of the oldest types of tea in the world. The precious tea comes from the province of Pu-Erh, from which the name of the tea variety comes. Pu-Erh is a highland region in southwest China where tea has been cultivated for over 1,700 years. Traditionally, Pu-Erh tea is made from the leaves of the Qingmao tree. This relative of the tea plant can grow up to 30 meters tall and over 800 years old.

But not only the history and the origin of the tea are extraordinary. Its special maturing processes and preparation methods also make Pu-Erh tea a myth-enshrouded treasure among tea lovers.

Pu-erh tea: origin and traditional production

Traditionally, pu-erh tea, like good cheese or fine wine, needs a long maturing process. There are particularly valuable varieties that have matured for more than 70 years. It is hardly surprising that lucrative business is being done with tea in China.

The background to the long maturation process is fermentation. Because Pu-Erh is the only tea in the world that is actually fermented:

Traditionally, the leaves of the tree are lightly steamed after harvesting and then pressed into small cuboids or round cakes before they are stored.
After some time, small microorganisms form at the breakage points of the leaves under the influence of oxygen, which start the ripening process. Years of work by numerous bacteria and fungi ensure this
The microorganisms metabolize the tea leaves, including the bitter substances they contain. The tea tastes pleasantly mild and slightly sweet.
The time from the harvest to the tea that is ready to be enjoyed lasts on average between five and ten years. But even then, the maturation process is never quite complete and theoretically continues to take place. Particularly expensive teas mature over several decades. The finished tea is packed in round tea cakes (see picture) or sold loose in a bag.

Artificial maturation of pu-erh tea

Today, teas are often artificially matured to shorten storage times. This practice dates back to the 1070s. At that time, the traditional maturing process of pu-erh tea was changed for the first time in a Chinese tea factory:
The employees added the same microorganisms, which colonize themselves years later during dry ripening, to the harvested leaves much earlier. Also, they stored the tea in a humid environment.
Under these changed conditions, the tea only needed 42 days to ripen instead of five years.
Another advantage: the ripening process can be better controlled.

You can buy pu-erh tea in loose and pressed form. The same brewing times apply to both, with the pressed variant only a little preparatory work (step 1) is added.

First, carefully remove a few leaves from the pressed tea block. If possible, do not scratch or break them out: the more cracks there are, the more bitter the tea can taste later.
Then you have to rinse the dissolved tea. To do this, pour boiling hot water over the leaves in a tea strainer or pot and let the brew steep for just a few seconds. This first infusion is then completely tipped away.
Only now does the actual preparation begin. Since you rinsed your tea with hot water beforehand, the leaves now open all the more easily: Pour boiling water over the tea again. Then let it steep for about 15 seconds. Note: Every tea is slightly different. Take the recommended brewing times from the pack or ask them directly in the store.
Thanks to the intense aromas of Pu-Erh tea, it can be re-brewed almost as often as you like. But the first infusions are always the strongest. Therefore, increase the length of the brewing time from a few seconds to two to four minutes.
It is best to store your pu-erh tea in a dark, air-permeable container. Since the fermentation continues in the packaging, you should never seal it airtight.

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