Breaking
FoodNerdy Recipes Management System
Tag

Foods

Browsing
Cooking Tips

Foods That Shouldn’t Be Microwaved

There are certain foods that you should definitely not heat up in the microwave – there is a health risk!

spinach

As I said at the beginning: there is something to the kitchen wisdom not to reheat spinach. In fact, reheated spinach can even be toxic. This is due to its high nitrate value. At room temperature, nitrate is converted into toxic nitrite. Together with some protein breakdown products, this can form carcinogenic nitrosamines. Also, the high nitrite levels that come from warming up can lead to nausea and diarrhea.

Spinach should therefore not be reheated. If there is no way around it, you should at least make sure to cool the spinach as soon as possible after cooking, as this will inhibit nitrite formation. In the refrigerator, nitrite forms more slowly, but steadily. So never store the spinach for longer than two days. When warming up, you should make sure that the spinach is heated to over 70 degrees for at least two minutes. The saucepan is better suited for this as the microwave does not heat evenly.

chicken

Chicken shouldn’t be reheated either. The reason for this is that when the meat is reheated, the protein structures in the meat change so that it can no longer be properly digested in the stomach. This can lead to stomach problems, nausea or diarrhea. Also, not all salmonella are always killed during cooking. The rest can multiply in the chicken and are not reliably killed when reheated in the microwave. There is a risk of salmonella poisoning.

Chicken should never be reheated in the microwave. Instead, it should be heated completely and at over 70 degrees for several minutes. Important:

rice, potatoes, pasta

Heating up rice, pasta or potatoes is not a problem? Unfortunately not. Because with these foods, spores and bacteria can form after the first cooking – there is a risk of food poisoning. The bacteria and spores form even faster if the food was not properly heated the first time. Food such as rice, potatoes or pasta should therefore be placed in the refrigerator immediately after it has cooled down.

Since the microwave does not ensure that food is heated evenly, you should always use a pot to heat it up. Otherwise, the bacteria and spores can still be in the food. The same applies here: Always several minutes at over 70 degrees.

Mushrooms

Mushrooms are also rather unsuitable for reheating. Mushrooms mainly contain water and a lot of protein. This allows the formation of microorganisms and dangerous toxins that are not killed in the microwave. These can lead to nausea, vomiting and diarrhea.

So there are a few things to keep in mind when reheating mushrooms. Dishes with mushrooms should therefore also be cooled as quickly as possible and then stored in the refrigerator – but only for a maximum of one day. When heating up in a pot, pan or oven, the dish should be heated to over 70 degrees for several minutes. But do not reheat the dish a second time.

eggs

Similar to chicken, reheating eggs and egg dishes is risky. Here, too, the protein structures can change and cause digestive problems. In addition, salmonella can multiply in the egg when stored at room temperature. Therefore, you should rather avoid warming up and eat the egg dish fresh.

However, if you do want to reheat it, be sure to heat it above 70 degrees to minimize any potential risk. Microwaves are not suitable here to ensure even heating. Therefore, only use the pot, the pan or the oven.

Keep Reading
By
Food

These Foods Are Not Good For You in Their Raw State

Many foods that most of us have at home are actually toxic – especially when raw. Here are seven toxic foods we still eat regularly.

bitter almonds

Almonds are a popular baking ingredient that packs a punch: Even five to ten raw bitter almonds can lead to fatal poisoning in children. This is because the amygdalin contained in the almonds is converted into toxic hydrocyanic acid in our body. Bitter almonds are usually only available in pharmacies, but it can happen that one of them is accidentally mixed with sweet almonds* in the supermarket. The problem: the almonds are visually indistinguishable.

But the all-clear is sound, because the poisonous bitter almonds don’t get their name by accident. And their bitter taste usually prevents you from eating more than one of them.

potatoes

Potatoes are actually a poisonous food. The reason for this is the solanine contained in the tubers. Solanine serves to kill rotting pathogens and thus protect the plant. The good thing is that most of the solanine is destroyed when the potatoes are cooked, making them safe for us. However, potatoes with green spots or sprouts should no longer be eaten, as this is where a particularly large amount of solanine is formed
Symptoms of poisoning with solanine range from headaches, vomiting, diarrhea or sore throats to severe poisoning that can be fatal. Older potatoes should therefore always be peeled.

cashew nuts

Cashew nuts are a popular and particularly healthy snack. But they are also poisonous in their original – uncooked – form, because they contain urushiol, a poison that can trigger strong reactions just by touching them. Fortunately, the poison is destroyed by heating, so the mostly roasted cashew nuts* from the supermarket are harmless.

By the way: The cashew nuts are often counted among the nuts. From a botanical point of view, however, they are not nuts at all, but the kernels of the cashew apple.

rhubarb

Rhubarb can also be poisonous. Because rhubarb contains the toxic oxalic acid, most of it in the leaves. If these are removed, the danger is manageable. In general, the more acidic the rhubarb, the more poisonous it is.

Green beans

Green beans actually sound very harmless and healthy. However, these are raw (just like almonds) only very limited edible. They also contain a toxin that is destroyed by heat: lectin phaseolin. In children, eating more than six green beans, for example from the garden, can lead to severe poisoning and even death. So be sure to enjoy the protein bombs cooked!

kidney beans

Kidney beans are also poisonous when raw. They contain the toxin phytohaemagglutinin, which is only destroyed by cooking. Caution: When cooking kidney beans, make sure that the water is really boiling and not just heated, otherwise there is a risk of poisoning and gastrointestinal problems.

manioc

When raw, manioc contains cyanide – i.e. hydrocyanic acid! And it’s highly toxic. That’s why you should never eat cassava raw. The cassava root comes from South America, but is now eaten all over the world. They can be peeled and chopped up, boiled in salted water and mashed – the result is a slightly sweet mashed potato. Manioc (also called “yuca”) also scores with many nutrients and vitamins, such as vitamin K. At the same time, the tuber is rich in starch – and calories.
Externally, cassava resembles a sweet potato, but has absolutely nothing to do with it.

Keep Reading
By
health

Damaged Kidneys From Too Much Phosphate: You Should Avoid These Foods

Phosphates are all-rounders in the food industry and are contained in numerous foods. However, a high-phosphate diet carries health risks. You can read here which foods you should therefore remove from your diet.

Natural phosphates: essential substances for the body

Phosphates occur naturally in almost all foods and, according to the Apothekenumschau, are neither harmful nor toxic. Quite the opposite: They are energy carriers, an important part of cell membranes and are mostly located in the bones. In its natural form, the substance is strongly bound to animal or vegetable proteins.

Natural phosphate is found, for example, in wholemeal bread, egg yolk, meat and nuts. Without the mineral, our muscles would perish. The body absorbs only 50 percent of phosphates from plant foods and 70 percent from animal proteins.

It becomes problematic with artificial phosphates. These are mostly freely soluble and are usually completely absorbed. With processed convenience foods, the body is significantly damaged.

These foods can be replaced with lower phosphate products

Basically, experts advise healthy people, as well as people with kidney disease, to buy fresh food instead of ready meals. Flavor enhancers, cheese, sausage products and baking powder should therefore be avoided as much as possible.

Many phosphate-rich foods can easily be replaced with lower-phosphate products:
Use Brie or cream cheese instead of Emmental slices
Dilute cream with water instead of milk
White bread instead of whole grain bread
Lemonade and wine instead of beer and coke
Pretzel sticks instead of peanuts
Cornflakes instead of muesli
The Federal Institute for Risk Assessment criticizes the fact that there are no limit values ​​for phosphates in food supplements. Manufacturers add minerals in the form of phosphorus salts such as calcium and potassium phosphate to the preparations because the body cannot absorb pure calcium and potassium at all.

Keep Reading
By
Food

Infinitely Stable: These 10 Foods Never go Bad

Foods that never go bad: We all have these products in the fridge or in the pantry. Looking at the best-before date often causes uncertainty that shouldn’t be there. Because they exist: foods that don’t go bad.

foods high in sugar

The golden nectar, the honey, never goes bad by itself. But you have to make sure that it is tightly closed and stored in a cool and dry place. You should also make sure that no foreign bodies such as breadcrumbs get into the pure honey and, above all, no liquid, because this makes it sour. If the honey does crystallize, simply heat it up slightly and it will become liquid and lump-free again.

Maple syrup also has a high sugar content, which is why it has a long shelf life. Once maple syrup is open, it is best to put it in the refrigerator, as this will greatly increase its shelf life. As with honey, if maple syrup clumps, simply place in warm water and enjoy again.

When it comes to foods containing sugar, pure sugar should of course not be missing. It is non-perishable as bacteria cannot survive on pure sugar. In order to store it in the best possible way, you should seal the sugar airtight. Rock-hard lumps can form if liquid gets into the vessel.

dry foods

Rice is also always a good choice when it comes to storing long-life foods. Basmati rice, wild rice and jasmine rice in particular do not go bad if stored dry and airtight (e.g. in a screw-top jar). Note, however, that this does not apply to brown, oblong natural rice, which does not keep forever due to its high fat content. If you like a little more variety, you can also use bulgur, quinoa, couscous or buckwheat. Not only can they be used to conjure up great dishes, they can also be stored dry for several years.

Unsurprisingly, salt never goes bad and doesn’t lose its potency. It should only be protected from getting wet, otherwise it will clump together. Just close it tightly and you can always use it.

Commonly used to thicken sauces, the versatile cornstarch won’t spoil even when tightly sealed.

Non-perishable liquids

Vinegar, more precisely distilled white wine vinegar, is almost imperishable. So don’t mind if you’re happy to store lots of bottles to make sauces, marinades, and dressings. The uncomplicated storage, namely tightly closed in a cool, dark place, makes it a must-have in every kitchen.

If you often get one or the other schnapps as a gift and can’t use it up as quickly as you get it, you don’t have to worry. Even after opening, it takes several decades for the aroma to slowly fade.

Water is also a classic when it comes to long-lasting products. Most of the time, a best-before date is printed on the water. However, this does not refer to the water, but to the plastic bottle. Over time, the plastic bottle releases plasticizers into the water. It is therefore more advantageous to use water in glass bottles, because this can be stored in a cool and dark place forever.

Conscious handling of food

One likes to fetch full preserves from the farthest corner of the pantry. But don’t worry, even if there is a best-before date, they can be kept indefinitely. While the texture, color, and flavor may change, that doesn’t mean the canned food is bad. But you should be careful with bulging cans. This can be a sign that bacteria are active there and a fermentation process is taking place. Then, of course, full preserves are inedible.

Preservation of food in jars

Not only do these foods have a long shelf life, you can also ensure that foods last longer yourself. There are a number of preservation methods* for this, including boiling, pickling and drying. Preserving is particularly suitable for fresh fruit and vegetables and for ready-cooked dishes. In addition to cucumbers, you can also pickle beans, carrots, onions or peppers. One of the oldest and simplest methods of preserving food is drying. This works with fruit, vegetables, herbs, seeds, nuts, fish and meat.

to boil down food

To avoid that so much still good food ends up in the trash, note that food is often still safe to eat after the best-before date has passed. The prerequisite for this is that the pack is sealed and stored correctly. Food may therefore be resold after the best-before date has expired. On the other hand, the use-by date, which is usually found in more sensitive foods, indicates the last day on which it can be sold and consumed.

Keep Reading
By
Food

Delicious Carcinogens: Beware, Popular Foods Can Grow Cancerous Cells

In many cases, cancer is linked to an unhealthy diet. Luckily, you can influence them yourself. By avoiding the following 5 foods, you prevent cancer.

Tasty but carcinogenic: These foods “feed” cancer cells

Research on the subject of nutrition and health is constantly coming up with new findings. Due to the large number of studies, it is sometimes difficult to keep track. In addition, there are sometimes contradictory results.

Stiftung Warentest categorizes five popular types of food that are suspected of promoting cancer. However, not all of them are clear to what extent they actually promote cancer. For example, the effect of milk is controversial (see below). Nevertheless worrying: All five end up on the plate or in the glass of many people every day.
Processed meat (sausage)
(Red meat
milk
alcohol
sugar

1. Processed meat: highest cancer risk level

The results on processed meat are particularly alarming: The “WHO” even classifies sausage, ham, cured, smoked and salted meat products as having the highest cancer risk level 1 – and thus on a level with tobacco smoking. Although the risk of dying from the effects of smoking is 175 times higher, processed meat is said to be responsible for 34,000 deaths worldwide every year.

2. Milk: causes and prevents cancer

The results on milk are particularly interesting: While small amounts, i.e. 0.2 to 0.8 liters, can protect against colon cancer, consumption in large quantities is said to increase the risk of cancer. According to the German Society for Nutrition, calcium from dairy products can increase the risk of prostate cancer in men.

3. Alcohol and sugar: directly and indirectly carcinogenic

According to the WHO, the influence of alcohol is clearer: “Alcohol increases the risk of cancer in any quantity.” The IARC assigns alcohol to Category 1. This means that just complete abstinence eliminates the negative effects of alcohol. However, the more you drink, the higher the risk. It also doesn’t matter which type of alcohol: each is considered a risk factor for various types of cancer in the oral cavity, esophagus, throat, liver, colon and breast.

Conclusion: A healthy diet has a major impact on the development of cancer

It is advisable to follow the recommendations of Stiftung Warentest and WHO and only consume small amounts of the foods mentioned or even remove them completely from the menu. A balanced and healthy diet with lots of fruit, vegetables and legumes makes more sense.

However, the risk of developing cancer can never be completely eliminated. Even if you completely avoid the foods mentioned, do a lot of sport and eat healthily, you can still get a malignant tumor.

Keep Reading
By
Food

Increase Libido by Eating: These 10 Foods Will Make You Want to Eat Again

Can Food Increase Pleasure in Bed? Yes, our diet actually has an impact on libido.

Increase libido: Better sex is also a matter of diet

“To seduce a person, all you have to do is serve the right food,” goes the old myth. Now many might think: A good meal might help to build a romantic mood, but not to have good sex.

But is that really true? No, because there are actually some foods that actually have a positive effect on our hormones and libido. For example, they produce more testosterone or stimulate blood circulation.

Some products can also be combined to get the maximum pleasure-enhancing effect.

#1 Ginger

In China, the ginger root has long been considered a herbal aphrodisiac. The pungent ingredient is used to invigorate or increase libido. It has an irritating and stimulating effect on sexual desire, sexual pleasure and the genitals. When drunk as a tea, the ginger root is mild, but when rubbed in, peeled or as an oil, it can enormously increase physical arousal and lead to a more intense orgasm.

#2 Cinnamon

Cinnamon is very popular in sweet dishes and Christmas treats. But to spice up your love life, the powder is also very good. In the past, the spice was used as a stimulant because cinnamon promotes the production of pheromones. These are endogenous hormones, which are also known as so-called sex messengers and thus increase sexual desire.

#3 Champagne

Champagne and other alcoholic beverages stimulate desire and reduce inhibitions. Small amounts have a sexually stimulating effect and increase hormone levels in women, which leads to a greater feeling of pleasure. In champagne, the carbon dioxide also stimulates the nerves in the tongue and mouth. But you shouldn’t overdo the alcohol consumption under any circumstances, because otherwise the shot will backfire. Incidentally, the champagne can be perfectly combined with a few pomegranate seeds, as these also sensitize the genitals.

#4 Chocolate

The Aztecs called chocolate “food of the gods” and even today the aphrodisiac effect of the cocoa bean is not disputed. The snacking leads to a release of endorphins. These form sex hormones and lead to a higher libido. To really get in the mood, the Aztec love potion would be a solution. Hot chocolate with real vanilla, because vanilla stimulates sexual desire.

#5 Spinach

This should be of particular interest to men, because spinach protects against constriction of the blood vessels due to its large proportion of iron and magnesium. As a result, the man lasts longer during the act and the blood circulation works properly.

#6 Chili

Spicy dishes with chili are best for stimulating blood circulation. The sharpness releases endorphins, which really get the blood pumping. The happy hormones also get the circulation going, which is a nice side effect. Chilies are often referred to as a natural aphrodisiac, but don’t overdo it or you’ll be sweating. Also, make sure you wash your hands before making love, otherwise it could get uncomfortable – for you and for your partner.

#7 Avocados

The trend fruit should not be missing in sex life either. The Aztecs referred to the avocado as “the fruit of the testicle tree” and even then considered it to increase lust. Due to the vitamin E and unsaturated fatty acids it contains, the avocado stimulates blood circulation, but also stimulates the sense of irritation. The amino acid in the avocado is converted into the happiness hormone and thus creates exciting thoughts even before sex.

#8 Fish

Fish lovers will probably last longer in bed, because the omega-3 fatty acids ensure good blood circulation and prevent exhaustion. Salmon in particular makes you want to eat it for a long time and keeps lovemaking going for a lot longer. Thanks to the vitamin D it contains, the fish eater provides himself and his partner with inexhaustible, longer-lasting pleasure.

#9 Watermelon

It is already known that a melon is not only a delicious dessert, but is also considered healthy. But due to its high levels of amino acids, agricultural researchers at Texas A&M University found that it affects blood vessels throughout the body. The well-known summer snack will not only remain popular at the bathing lake, but will also be available as a dessert to take home on the evening of a date, because the cool melon leads to a higher libido.

#10 Celery

Sounds funny, but it’s true. This is because celery contains butyl phthalide. This substance has a calming and relaxing effect and is known to play an important role in sex. Celery is often described as one of the most natural and well-known sexual enhancers. In addition, the tuber should contain hormone-like substances that are similar to male sexual attractants. From a sexual point of view, celery should not be underestimated as a lust-enhancing food.

Keep Reading
By
Food

Healthy Eating in Autumn and Winter: You Should Avoid These 11 Foods

Especially in autumn and winter it is not advisable to buy fruit and vegetables indiscriminately. What looks harmless and tasty at first glance can even be harmful to health on closer inspection. We explain which 11 foods you should better avoid.

Diet in autumn and winter: These 11 foods are bad for you, those around you and the environment

Even in autumn and winter, our refrigerators and fruit baskets are well stocked. But: often with the “wrong” foods. Anyone who is mindful when shopping is not only doing something good for their own health, but also for the environment and those around them.

1. Strawberries

Unsurprisingly, strawberries are no longer in season in autumn and winter and therefore mainly come from abroad, such as Spain. However, these plantations have often been criticized for exploitative working conditions, massive use of pesticides and questionable irrigation methods. Be careful with strawberries from Germany. In this country, these only mature with considerable electricity consumption and are therefore not an environmentally friendly alternative.

2. Imported apples

Imported apples are generally not recommended and basically unnecessary. In any case, fresh apples from the region are available until mid-December, which do not have to be refrigerated using a lot of energy.

3. Green salad

Lettuce, iceberg lettuce or Batavia are less recommended in autumn and winter. They come from heated greenhouses and end up in the store “immature”. They not only contain less taste, but also fewer nutrients such as vitamins and phytochemicals and should therefore ideally not be consumed at all.
Fortunately, other salads are in season: lamb’s lettuce, chicory, endive or purslane can end up on our plates without worry.

4. Imported nuts

Unfortunately, many types of nuts also come from abroad and should therefore be avoided. However, we also grow nuts: walnuts and hazelnuts are particularly recommended and healthy.

5. Conventional citrus fruits

Residues of pesticides and preservatives are repeatedly found in conventional citrus fruits such as oranges, tangerines and lemons. Manufacturers often cheat and write “untreated” on their goods, even though they use pesticides. Prefer to buy fair trade organic fruit.

6. Conventional ACE juice

Many people like to drink an ACE juice in the morning and hope that they will do something good for themselves. But the fruit content in normal ACE juice is only between 20 and 60 percent. Water, sugar or sweeteners are often added. However, the added vitamins usually come from the laboratory and are therefore not necessarily recommended. If you like to drink fruit juices, it is best to use organic not-from-concentrate juices.

7. Tomatoes

Tomatoes are very popular. Unfortunately, in the cold season, almost all of them come from Spain, France or the Netherlands, where they are grown in greenhouses. The better alternative: organic tomatoes from the jar. These are harvested when ripe and therefore taste a lot better than imported goods.

8. Cucumbers

Cucumbers are also not recommended in autumn and winter. They are in season with us from June to the end of October. The imported goods have fewer healthy nutrients and long transport routes. You can often find cucumbers in the supermarket only wrapped in plastic so that they are better protected during transport.

9. Zucchini

Although the zucchini belongs to the pumpkin family, it is only in season from June to the end of October. Therefore: Better to use Hokkaido or Butternut. These are also available from us until December.

10. Conventional tea

Exploitation, discrimination and poverty are the order of the day in conventional tea plantations. Therefore, you should be particularly careful when shopping for tea. It is best to only buy black and green tea from fair trade and with the EU organic seal.

11. Imported Grapes

We also have to say goodbye to delicious grapes. From November, grapes mostly come from South Africa, India, Chile, Peru or Brazil. Conventional grapes are also often heavily contaminated with pesticides. Grapes should therefore primarily be bought regionally, during the season and in organic quality.

Keep Reading
By
health

Enjoy Without Getting Fat: You Can Eat as Much of These Foods as You Want

A dream for many: unlimited food. However, unhealthy snacks promote obesity. However, the right food can be consumed at any time and in large quantities without a guilty conscience. We’ll show you what they are.

#1 Blueberries as a snack alternative

Whether as a snack in between or in the evening in front of the TV: blueberries are a healthy alternative to chips and chocolate. With just 42 kilocalories per 100 grams and numerous nutrients and plant substances, many of them can be eaten without hesitation. The berries also taste particularly delicious in salads or smoothies.

#2 Zucchini as a spaghetti alternative

You can definitely eat your fill of zucchini too. Zucchini noodles have now established themselves as a good alternative to spaghetti. 100 grams of the green plant contain just 17 kilocalories, so you can eat a good portion without a guilty conscience.

#3 Popcorn – the best snack in front of the TV

Popcorn is also a great snack. However, it is important that the popcorn is prepared by yourself and that excessive addition of sugar and oil is avoided. The delicious corn can be prepared in no time at all in a pot with a lid or an extra popcorn machine.

#4 Cauliflower as a versatile alternative

Granted, cauliflower isn’t for everyone. However, there are only about 25 calories per 100 grams of vegetables, which makes them a great alternative to high-calorie foods. Another advantage: the vegetables can be prepared in many different ways. So you can not only make a snack out of it, but also make a pizza crust or replace couscous.

#5 Edamame – the delicious Japanese specialty

Edamame are young soybeans and most people know them from the sushi restaurant. 100 grams of the beans contain only 122 calories and fill you up faster and longer due to the rich proteins. They taste particularly good in pasta or salads, but they are also a good alternative to chips as a snack between meals.

Keep Reading
By
health

Low-Salt Diet: How Much Salt is in Popular Foods

Whether frozen pizza, ready-to-eat products or wheat pastries: table salt is hidden everywhere. However, high salt consumption has a negative effect on health. So how can you eat less salt? We explain which foods are suitable for this – and which ones you should stay away from.

What nutrients are in salt?

The nutrients in table salt are considered vital minerals for our body. Table salt contains the minerals sodium and chloride, but small amounts of calcium, magnesium or phosphorus can also be found in it. In addition, many salts that are commercially available are enriched with additives. The most common additions are:
Iodine is a vital trace element that the organism needs, for example, to produce thyroid hormones.
Fluoride protects teeth from tooth decay and is therefore often added to toothpaste.
Folic acid is needed by the body for cell growth and blood formation. It protects against heart attack and stroke.
Salt is the main source of sodium and chloride in the diet, which are essential for certain bodily functions. These include maintaining the fluid balance in the cells or regulating blood pressure. Sodium chloride also transmits nerve impulses, which is important for the heart, bones and muscles. Sea salt* is very popular at the moment because it has a stronger flavor than regular table salt. Himalayan salt* is also popular and of very high quality. Other types of salt* are table salt, rock salt, smoked salt, sapphire salt or pearl salt.

Health consequences of increased salt consumption

Due to its taste-giving and preserving properties, table salt is mainly added to processed foods such as convenience products, bread, meat, sausage and cheese. However, since the salt content is often so inconspicuous, many consumers are not even aware of the high salt consumption. The WHO recommends around five grams of salt a day. On average, every German eats twice as much. But too little salt can also be harmful. It should still be at least two to three grams of salt per day.

Too much table salt increases blood pressure and thus increases the risk of developing high blood pressure (hypertension), which in turn increases the occurrence of cardiovascular diseases. So if you have heart problems, you should urgently check your salt consumption. Too much table salt also increases the risk of stroke and heart attack.

According to a study, too much salt also has a negative effect on our immune system. A high-salt diet therefore weakens the ability of certain immune cells to fight bacterial pathogens. As a result, infections are more severe and heal much more slowly.

How much salt is in which foods?

According to the consumer center, 75 to 90 percent of the daily salt intake comes from processed foods and eating out. Ready meals such as frozen pizza, ready pasta dishes or pickled herring already contain the daily salt requirement. Most of the salt in Germany is absorbed through bread and rolls. They contain between 0.78 and 1.68 grams of salt per 100 grams. Bread with around 1 gram of salt per 100 grams is recommended.

But meat and sausage products, dairy products and cheese are also the main sources of high-salt nutrition. A pair of Vienna sausages, 100 grams of smoked ham or salami also already contain the daily dose of salt. A proportionate amount of salt can also be found in dairy products such as Gorgonzola, Gouda or Feta.

Most of the time, consumers find it impossible to tell how much salt is in certain foods. If available, the nutritional value table on the packaging is often very confusing, because often it is not the salt content but only the sodium content that is stated. Multiply this content by 2.54 – then you get the table salt content.

Tips for reducing salt consumption in the diet

It is best to start with the products that are eaten in larger quantities and try to buy lower-salt alternatives. In general, the consumption of processed foods should be reduced and the consumption of unprocessed foods, such as vegetables and fruit, increased. It is also worth looking for alternative types of bread with less salt. When shopping for many food groups, you should pay attention to the salt content. There are often big differences, so that a low-salt diet does not pose any major restrictions.

Alternative foods (salt in grams per 100 grams):
Wholemeal toast (1.0) instead of wheat toast (1.4)
Pretzel croissant (0.8) instead of pretzel (3.1)
Mortadella (1.7) instead of salmon ham (6.1)
Lyoner (2.0) instead of salami (5.4)
Cream cheese double cream level (1.0) instead of processed cheese (3.1)
Emmental (0.9) instead of Gouda (2.8)
Cheese pastries, puff pastry (0.5) instead of peanut chips (1.9)
Peanuts (0.03) instead of salted and roasted peanuts (1.0)
Wrap with lettuce and chicken (0.8) instead of cheeseburger (1.7)
Tortellini (0.6) instead of Maultaschen (1.5)
Spaghetti with tomato sauce (0.3) instead of cheese spaetzle (1.4)
Fresh foods such as fruit and vegetables usually contain no salt at all, so a vegan automatically lives with less salt than a consumer of animal products. You should also avoid fast food and convenience products. You can also save on unnecessary salt by making your own bread, pasta and pastries. And sausage and cheese from local farmers have been shown to contain fewer preservatives.

Keep Reading
By
Food

Coffee Alternatives: These Foods are Real Pick-Me-Ups

Coffee is the “favourite drug”: Around 40 million people start the day with a caffeine kick. However, coffee can have health consequences from a certain amount or dependency.

Healthy Coffee Alternative: Why Stop Drinking Coffee?

Many people love hot, freshly brewed coffee several times a day. That’s why they don’t like to hear that it can cause so many health problems. The rule of thumb is not to drink more than four cups of filter coffee a day, which is a relatively large amount and you should be aware of the health consequences.

Caffeine can become addictive very quickly and should be viewed critically because of numerous health risks. Get an idea of ​​the disadvantages of regular coffee consumption and consider reducing your coffee consumption or replacing it with something else. According to the Center for Health, these are the effects of coffee on the body:
Coffee stimulates the production of hydrochloric acid (stomach acid), which should only be produced to help digest food. Your body may have trouble producing enough stomach acid after coffee to digest a large meal.
Digestion suffers as a result: Regular consumption of coffee unbalances the stomach and digestion. Flatulence, irritable bowel syndrome and even colon cancer can be possible consequences.
Cramps and metabolic problems, constipation and diarrhea can occur because coffee irritates the walls of the small intestine (irritable bowel).
Coffee causes heartburn: Coffee relaxes the lower esophageal sphincter. It should actually remain closed after eating to prevent the food from migrating back into the esophagus. Decaffeinated coffee also causes heartburn in some people.
Coffee as a laxative: Since coffee stimulates the intestines, you often have to go to the toilet afterwards. However, coffee promotes premature emptying of the stomach where food has not yet been adequately processed. In this semi-digested state, the nutrients from food can be absorbed much more poorly by the body.
Acrylamide in coffee: According to the Federal Institute for Risk Assessment, acrylamide is a presumably carcinogenic substance. It forms in coffee beans when they are roasted at high temperatures.
Coffee-related high blood pressure: Coffee causes a potent release of cortisol, adrenaline, and norepinephrine, which increase heart rate, blood pressure, and stress levels.

coffee during pregnancy

In general, women should not consume more than 200 to 300 milligrams of caffeine per day during pregnancy. This corresponds to about two cups of filter coffee per day. However, this value does not only refer to coffee, but also to all other caffeinated drinks such as tea. However, pregnant women should avoid energy drinks altogether. The amount of caffeine here is often much higher than recommended and other effects of the ingredients such as taurine or sugar acid can be just as harmful to the health of the mother as it is to the child.

Through the connection of the fetal blood circulation via the umbilical cord, the caffeine from the mother’s blood also reaches the child’s organism and develops the same stimulating effect there. However, the unborn child lacks the enzyme to metabolize caffeine. So the caffeine level in the baby’s blood stays elevated for much longer, making it restless. His heartbeat also accelerates and the fetal nervous system is stimulated. The child’s organism reacts even more strongly to caffeine.

Regular caffeine consumption during pregnancy can lead to slight growth retardation and a lower birth weight and is harmful to the unborn child. Also, drinking coffee during pregnancy can lead to extra urination. Due to the rapid loss of fluids, pregnant women should always drink a large glass of water with their coffee.

Pick-me-up alternatives to coffee

Green and black tea also stimulate the organism without being harmful to health. As with coffee, it always depends on the amount of consumption. Matcha, mate or green smoothies can also serve as a pick-me-up, are also healthy and provide valuable nutrients. If you would like to do without caffeine, but cannot part with the aroma and the usual coffee style, you should take a closer look at the following alternatives.

Decaffeinated coffee: a coffee can be described as decaffeinated if the caffeine content is no more than 0.1 percent.
Grain coffee: Without caffeine, grain coffee does not taste as bitter as we are used to from conventional coffee, but it still offers a tasty alternative.
Lupine Coffee: Lupine is a legume. Due to the full-bodied aroma, many appreciate it because of its similarity to coffee.
Chai Latte: A sweeter alternative with cinnamon, cardamom, ginger, cloves and black pepper, resulting in a real taste explosion. Pay close attention to the ingredients when buying: Many chais from the supermarket are mixed with black tea.
Mint-lemon tea also provides a fresh kick that boosts your immune system and metabolism at the same time. Ginger tea is also considered safe during pregnancy. Ginger provides many immune-strengthening ingredients and stimulates the circulation with its slight sharpness. In addition, ginger tea is considered the remedy for morning sickness.

What is alkaline coffee and how is it prepared?

There are different opinions as to whether coffee is acid-forming or base-forming: while regular consumption of the hot drink is said to cause the body to become acidic, the other side is convinced of the base-forming properties. In general, coffee is considered alkaline-forming. The PRAL value (potential renal acid load) for coffee is -1.4 (negative values ​​mean base-forming, positive values ​​mean acid-forming).

To make coffee alkaline, all you have to do is make your coffee water alkaline. Baking soda helps to neutralize acids. One tablet of Kaisernatron per liter of water on the brewed coffee. This is especially useful if you drink a lot of coffee to reduce heartburn. That being said, cow’s milk is also metabolized as acidic. Anyone who attaches great importance to an alkaline diet should switch to alkaline alternatives such as oat or almond milk.

It depends on the measure! You should consider how much coffee feels healthy for you, or if you’re already feeling any health effects. Coffee alternatives such as matcha or chai lattes are all the rage right now. And more and more cafés are now offering at least one vegan alternative to cow’s milk.

Keep Reading
By