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What Does a Good Crema Look Like on the Espresso?

Every espresso drinker loves the brown, velvety surface, which not only looks good but also reveals a lot about the drink: the crema. Any coffee layman would now claim that it always looks the same. But in fact, the crema can give us information about the quality of the espresso. But which factors have an influence on the crema? Is the industrial coffee machine suitable for making an espresso at work? We get to the bottom of the secret of the crema.

What is a cream?

The crema is the golden-brown foam on the surface of the espresso, which settles to the top shortly after the end of the preparation. However, this only happens when it is made with enough pressure and only when making an espresso. Ideally, the crema has the pattern of a tiger skin. A stable, dense crema is a sign of optimal extraction during preparation.

If you choose an espresso blend with a Robusta portion, you will always get a richer crema than with a pure Arabica blend.

How can I test the crema of my espresso from the professional coffee machine?

One or the other may have seen it on TV: the espresso drinker puts a spoonful of sugar on the crema. The result: the sugar remains for a moment before falling through the crema into the liquid.

This scenario is no old wives’ tale: a good crema really is able to keep fine sugars on the surface for a brief moment. Just try it out.

Which factors can negatively influence the crema?

One factor that influences the golden-brown foam is the degree of grinding. If this is too fine, over-extraction takes place and the crema becomes very dark and tastes bitter. If you have chosen a grind level that is too coarse for your professional coffee machine, the crema will be very watery and unstable.

However, if you have filled your industrial coffee machines with old beans, you will see hardly any crema. And the one that is there is dissolving very quickly. This is due to the carbon dioxide released by the beans after roasting. If the beans are too old, no more carbon dioxide is released. However, this is essential for a nice crema. Only use fresh beans and grind them just before preparation.

If the crema is too dark or barely there, it can also be due to the pressure being too high during preparation. If there is too little pressure, however, the crema will be too light and dissolve very quickly. This is the reason why you can only make an espresso with a portafilter or an industrial coffee machine and not with a filter coffee machine.

The same phenomenon of a light, quickly dissolving crema occurs if too little coffee powder was used for the production. The opposite occurs when one has used too much powder. The only thing that helps here is to find out the right amount by trying it out several times.

If you have considered all these factors and you still do not get any crema, this may also be due to the type of coffee. There are varieties that naturally hardly form any crema.

And now it’s time to try and test what the professional coffee machine can do. Play lightly with the various factors and see what effects they have. Only by trial and error will you find out which settings are the best.

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Speculaas Cake: This Recipe Tastes Good Before and After Christmas

For the speculoos cake you can use old speculoos cookies. Even after Christmas, the creamy cake tastes irresistible. We show you a simple recipe with a vegan version.

The speculoos cake enchants with a fresh note of lemon and Christmas spices. Making speculoos yourself is very easy – so you can use your homemade speculoos cookies for the cake. Alternatively, you can use store-bought speculoos.

Tip: Use old speculaas for the cake to avoid wasting food.

In addition to the speculoos biscuits, the cake lives from the aromatic speculoos spice. Together with a little lemon and subtle sweetness, an irresistible cream is created that makes the cake special.

Serve the speculoos cake during the Advent season, on the Christmas holidays or in the following wintry weeks. Here you can find out how to do it safely.

Speculaas Cake: A simple recipe

When buying your ingredients, pay attention to organic quality. Organic seals such as Demeter, Naturland or Bioland assure products that are free from harmful substances such as synthetic chemical pesticides. This is how you protect the environment and your health. If possible, also buy products from regional production in order to avoid long transport routes with increased CO2 emissions.

Ingredients:

100 g butter
200 g speculoos
20 ml espresso
400 g vanilla yoghurt
200 g sour cream
2 tsp speculoos spice
2 ELA horn syrup
1Organic lemon: peel zest
1 tablespoon cinnamon, ground
1 handful of speculoos

Directions:

Put the butter in a small saucepan and let it melt over medium heat.
Meanwhile, crumble the speculaas biscuits into small pieces.
Mix the crumbly speculoos with the melted butter and espresso in a bowl.
Cover the bottom of the springform pan (diameter 23 centimeters) with the speculoos batter.
Tip: You don’t need to grease the base beforehand as the cookie mixture already contains butter.
Put the yoghurt and sour cream in another bowl. Mix them with the speculoos spice, the maple syrup and the zest of the lemon.
Spread the yoghurt mixture on the speculoos base and spread the cream evenly.
Place the speculaas cake in the fridge for two hours.
Decorate the speculoos cake with some cinnamon and crushed speculoos cookies before serving.

The vegan version

If you want to avoid animal products in your diet, swap out the following ingredients for a vegan alternative:

Speculatius: When buying speculoos, make sure that the biscuits are suitable for vegans.
Butter: Replace with vegan margarine or vegan butter. Coconut oil is also suitable, but changes the taste with its subtle coconut note.
Vanilla yogurt and sour cream: Instead of yogurt and sour cream, buy plant-based products like vegan yogurt. You can get a wide range of vegan alternatives to these dairy products in health food stores and well-stocked supermarkets.
You can keep the cake in the fridge for a few days. The speculoos cake tastes particularly good with hot chocolate or Christmas coffee.

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Quality and Taste: How to Recognize Really Good Bread

Good bread is said to be available in every discounter – at least that’s what Lidl, Aldi & Co. would like us to believe. But good bread is not only recognized by its taste and certainly not by its price, but by how it is made.

Bread is not only available in numerous varieties and flavors in this country, it is also served in the morning, at noon and in the evening. The meals even have their own names – depending on the region, we call them snacks or supper. But do we actually know what exactly is on our table? How can you recognize really good bread and where can you buy it?

You can choose to buy bread:

discount stores and supermarkets
bake shops
bakery chains
organic bakeries
small local bakeries

Where can you buy good bread?

Even cheap bread from the assembly line, made from ready-made baking mixes with artificial enzymes and additives, can apparently taste good: about one in five Germans buys their bread rolls most often in bakery shops and discounters – i.e. in places that have very little to do with real baking to have.

Bread in bakeries and discounters: industrial frozen goods

The supposedly fresh rolls come from industrial production all over Europe; they are delivered deep-frozen as “dough pieces” and are only thawed and baked on site. Artificial enzymes and other aids ensure shelf life, crispiness and color during production.

Speaking to “Markt” moderator Jo Hiller, nutritionist Dr. Finally, Mattias Riedl: “The bread on our supermarket shelves has gotten worse and worse.” As reasons, he lists the baking processes, which are price-optimized and geared towards speed.

Can you really call the bread from the supermarket, discounter or bakery “good bread”? No, when we talk about good bread, we mean bread that is made with purely natural ingredients, that is not made on the fully automatic baking line but in the bakery, preferably in the region – without long transport routes, but with traditional skills by trained bakers. Bread from real bakeries.

But there aren’t that many of them anymore. How do you actually recognize real artisan bakers and how do they bake their bread?

Bakery chains: regional bulk goods

A few large bakery chains dominate the market in Germany. Some of them operate hundreds of branches – some of them throughout Germany, such as Kamps or Ditsch. Other bakery chains sell more regionally, such as Ihle in Bavaria, Dat Backhus in Hamburg or the Glocken Bäckerei in the Frankfurt area.

Nevertheless, these chains have earned the name bakery, because they actually bake their bread themselves and do not – like discounters and bakery shops – have them supplied by external companies. As a rule, the bakery chains operate one or more of their own bakeries.

However, this designation should not be misleading, because this can also be an (at least partially) industrialized manufacturing process. Nevertheless, according to Armin Juncker, General Manager of the Association of German Large Bakeries, “many branch bakeries very consciously define themselves as craft bakeries”, because a lot of manual work still takes place everywhere.

“The main difference between baking stations and artisan bakers is that baking stations have their dough pieces made by third parties, while artisan bakers make them themselves,” explains Daniel Schneider, General Manager of the Central Association of the German Bakery Trade.

In most artisan companies, the breads are baked in a central production facility, the rolls only in the branches. The “raw” rolls (dough pieces) are usually distributed from the production sites to the branches where they are cooled, where they are then baked – at Aldi, Lidl & Co., on the other hand, the dough pieces arrive deep-frozen and are only baked.

Most of the branch bakers bake according to their own recipes instead of using ready-made baking mixes. Nevertheless, it is noticeable that the rolls in the branches of different large chains often look, name and taste very similar; unusual and imperfect baked goods are rarely found here. So it’s still the same thing – albeit more regionally baked.

It is difficult to say in general terms whether the bread in the large bakery chains is made with the help of artificial enzymes or not. Because “enzymes are used by bakeries of all sizes – depending on the recipes used,” explains Juncker. Hence our recommendation: ask which ingredients are in the bread. Show interest and find out where and how your local store’s bread is made. And only buy where you get satisfactory answers.

Organic bakeries: good ingredients, big chains

Organic bakers sell real bread that is neither made in highly industrialized baking factories, nor frozen and thawed again, that contains hardly any additives and that is made with high-quality raw materials. They use purely organic ingredients and traditional production methods, give the bread dough enough time to rise and often have different types of rolls and bread in their range.

The EU organic seal allows the use of artificial enzymes, while the organic farming associations Naturland, Bioland and Demeter rule this out. Many organic bakeries attach great importance to regional raw materials.

In principle, organic bakers make really good bread that more than justifies the slightly higher price. However, not every organic bakery is small and local; here too there are chains with many branches and sales outlets, for example organic shops.

But that doesn’t have to mean anything bad, on the contrary: It’s nice when the concept of organic bakeries works and the good bread can be found in more than one place. But only those who produce locally have short transport routes and support the region. Maybe it doesn’t have to be that the Munich Hofpfisterei, for example, carts its organic bread from Bavaria to Berlin at night.

Local artisan bakeries: traditional, local, high quality

Our No. 1 recommendation for really good bread: the local artisan bakeries. Although there are fewer every day, they are still there: bakers who have always baked in the traditional way in their own bakery, who do not use unhealthy additives, who use high-quality ingredients and who know their craft – and who do it for you shortly before six in the evening the shelves can be empty because the rolls are often only freshly baked once a day.

“It’s a question of the location,” says Schneider from the Central Association of the German Bakery Trade. Craft bakeries with several branches are often supplied with “raw” rolls, which are then baked in the branch. However, many bakery branches are still only supplied with ready-baked goods once a day.

And then there are the very small bakeries: “There are still many small bakers who have the bakery in the back and the salesroom in the front and that’s it,” says Schneider. There is usually freshly baked every morning.

Bread from the artisan baker usually costs more than in the discounter or bakery shop – but it’s good bread and not assembly line goods. And that’s worth getting.

You can often find small bakeries in the countryside and at weekly markets, but there are still local artisan bakers in most cities. The Central Association of the German Bakery Trade e. V. offers the IN-Bäckerfinder on its website, which displays all the bakeries in Germany on a map by entering a location or a postal code.

Good bread is healthier

The higher price of good bread from a real (organic) bakery also pays off for our health. Many people today can no longer tolerate bread. This can not only be due to gluten intolerance, but also to the resting time of the bread dough. At discounters and bakery shops, the dough has little time to rise, and the ready-made baking mixes are also enriched with artificial enzymes and additives. In a traditional bakery, on the other hand, bread dough is given sufficient resting and rising time and is therefore more digestible. In addition, these breads stay fresh longer and require fewer ingredients and additives.

Where you buy your bread is a decision with consequences: if we want good bread to continue to be available in the future, we should support real bakers now.

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These 9 Foods are Good for the Heart

You can easily incorporate foods that are good for the heart into your diet. In this article we will show you which ones are included and give you healthy recipe suggestions.

Cardiovascular diseases are a widespread problem and occur particularly in old age. With simple habits and small changes in everyday life, you can keep yourself and your heart healthy for a long time.

Of course, your heart health is inseparable from your overall health. Basically, there is no food that is only good for a certain part of your body. It is therefore also important for your general well-being to pay attention to a balanced diet, physical activity, a stress-free everyday life and healthy sleep.

In this article we would like to introduce you to foods that can support your cardiovascular system, among other things. When shopping, we recommend that you look for organic quality whenever possible. In this way you can avoid residues of chemical-synthetic pesticides and artificial fertilizers. Incidentally, most of the foods listed here are locally grown during their season. By shopping regionally and seasonally, you avoid unnecessarily long and climate-damaging transport routes. You can read about the seasons of regional fruit and vegetables in our seasonal calendar.

Berries are heart strengthening foods

Berries contain many antioxidants. There is a lot of the blue pigment anthocyanin in dark berries such as blueberries, blackberries or black currants in particular. This substance is one of the flavonoids that have various positive effects on the cardiovascular system. According to the Federal Center for Nutrition, they can, among other things, strengthen the immune system, prevent blood clots, regulate blood sugar and blood pressure. You can eat berries just like that, use them as a topping for your muesli or use them in blueberry muffins, for example.

Green foods that are good for the heart

Especially dark green leafy vegetables and certain herbs and spices have a positive effect on your heart. They contain many different vitamins, minerals and fiber. These include in particular provitamin A, vitamin C, B vitamins, folic acid, potassium and magnesium. For example, you can prepare a refreshing lamb’s lettuce, a warm kale, chard or spinach dish. All of these dishes can also be refined with Italian herbs.

Red and orange foods that are good for the heart

Red and orange foods also contain the flavonoids mentioned earlier. Carrots, tomatoes and sweet potatoes in particular also contain so-called carotenoids. According to BZfE, this plant substance has a cell-protecting and cholesterol-lowering effect, which is positive for your cardiovascular system. Tasty recipes that you can try with these vegetables are for example a carrot ginger soup, a sweet potato curry or classic tomato recipes like tomato salad or tomato sauce.

Whole grain foods are good for the heart

In addition to many vitamins and minerals, whole grain products contain fiber in particular. According to the German Society for Nutrition (dge), a good supply of all three groups reduces the risk of various diseases. These include cardiovascular diseases, but also type 2 diabetes, dyslipidemia and colon cancer. Foods that provide you with healthy fiber are, for example, wholemeal pasta, wholemeal bread or oatmeal.

Legumes as heart-strengthening foods

Legumes are also generally very rich in nutrients and, in addition to protein, fat and fiber, contain B vitamins and folic acid in particular. The secondary plant substance saponin, which has a cholesterol-lowering effect, can also be found in abundance in legumes. In everyday life you can, for example, prepare a lentil soup, a tempeh dish or a pea stew to benefit from the healthy effects of the legumes.

Nuts: Unsaturated fats are good for the heart

In addition to vitamins and minerals, nuts also contain monounsaturated and polyunsaturated fatty acids. According to the BZfE, these properties have a particularly good effect on your blood lipid levels and your cardiovascular system. To benefit from this, you can eat all kinds of nuts. These are, for example, walnuts, macadamia nuts, almonds, pistachios, cashew nuts, Brazil nuts, pecan nuts or hazelnuts.

Olive oil promotes heart health

Regular consumption of at least half a tablespoon of olive oil per day is not only associated with a lower risk of cardiovascular disease. The oil is also said to protect against neurodegenerative diseases, cancer and respiratory diseases. For example, you can use olive oil in a salad dressing, homemade hummus, or spaghetti aglio e olio.

Onions and garlic are good for the heart

Onions and garlic in particular contain sulfides. Among other things, these are associated with blood pressure-regulating, cholesterol-lowering and blood clot-preventing effects. You can use onions and garlic in a variety of ways in the kitchen: they refine numerous hearty recipes, such as a pepper and vegetable pan or a broccoli and potato casserole.

Tea as a food that is good for the heart

Teas contain phytochemicals such as flavonoids, tannins and catechins. These are also associated with cardiovascular protective effects. You also have a large selection of different types of this food. Try it with a green tea, white tea or herbal tea.

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Unhealthy Eating: 10 Foods That Aren’t As Good As Many Think

We think of some food as healthy when the opposite is true. Much of it is also too tasty to do without entirely. However, with these ten unhealthy foods, less would be better.

Actually, we all want to eat healthy – at least in theory. And you probably can’t hear nutrition tips anymore or you’re completely confused about what you should and shouldn’t eat. There are a lot of myths about food and especially about healthy eating. There are a wide variety of diets: from Paleo, to raw food and low carb, to veganism, detoxing or so-called clean eating. Ultimately, it is up to you to decide which diet you feel comfortable with.

However, some well-known foods fall under the category of unhealthy food – and sometimes even harm our environment. We should therefore not eat this food anymore (or at least much less often). Fortunately, there is a good alternative for almost everything.

Unhealthy Eating: White rice contains fewer nutrients

Rice is not just rice: For white rice, the grains are ground. This means that the husk, the so-called silver skin and the germ are removed from the paddy rice. Then the grains are polished. Only the starchy kernel of the rice grain remains. The valuable nutrients contained in the peel are lost in the process.

So white rice “only” fills you up without providing you with many nutrients. People who regularly eat large amounts of white rice can also increase the risk of developing diabetes.

So-called parboiled rice is a little better than white rice: it is soaked, treated with steam pressure and dried before it is peeled and polished. As a result, the nutrients migrate inside and the end product still contains around 80 percent of the vitamins and minerals. However, it lacks fiber.

The healthiest rice is wholegrain rice: it is neither ground nor polished and therefore contains much more fibre, vitamins and minerals. Wholemeal rice looks brownish and is also called brown rice. We recommend whole grain rice in organic quality Good to know: Öko-Test has proven that problems with cadmium and arsenic occur time and again in rice.

Instant Vegetable Broth: Too much isn’t healthy

Instant Vegetable Broth Powder is handy for quick soups, broths or sauces. But often there are not many vegetables in it: Salt is usually the first ingredient in the list of ingredients. Followed by the flavor enhancer glutamate. Glutamate has fallen into disrepute because it can possibly lead to allergic reactions and is said to stimulate the appetite. The scientific evaluation is not yet complete, so recommendations are ambiguous.

The Federal Institute for Risk Assessment and the German Society for Nutrition consider occasional consumption to be harmless. However, consumer centers advise against frequent consumption. In addition to salt and flavor enhancers, there are flavors, palm oil and sugar in vegetable broths. And they are a good reason to do without instant vegetable powder.

A better alternative are organic vegetable broths, no flavor enhancers and other questionable additives may be used here. Although there is yeast extract in some organic vegetable broths, which contains a small amount of glutamate, a study by the Münster University of Applied Sciences and the Bundesverband Naturkost Naturwaren could not make any clear scientifically based statement for or against the use of yeast extract in organic food.

Ready-made salad – an unhealthy food

Salad from the bag is tempting: no washing, no chopping, all that’s missing is the (ready-made) salad dressing and the “healthy” meal is ready. But unfortunately it’s not that simple. Apart from the fact that ready-to-eat salad cannot do without plastic packaging that is harmful to the environment and therefore ultimately unhealthy for people, it is also directly unhealthy for several reasons.

Instead of unhealthy white flour products, it is better to use whole grains

Unhealthy food: White flour usually refers to “Type 405” or “Type 550” wheat flour. It is normal household flour, which is often used for rolls, for example, because of its good baking properties. The number stands for a low degree of grinding and reflects the mineral content. Type 405 is the lowest number and therefore also contains the fewest minerals. The higher the number of a flour type, the healthier the flour.

In addition to the low nutrient content, white flour products have other health disadvantages: they are often high-calorie, high-fat and high-sugar products such as biscuits, croissants, cakes or toast. Similar to white rice, white flour products simply fill you up without supplying your body with important nutrients.

It doesn’t matter whether it’s wheat or spelt: with wholemeal flour, all the components of the grain are retained. Whole grain products therefore contain more minerals, vitamins and fiber and keep you full for longer.

Avoid unhealthy food: muesli instead of breakfast cereals

Unfortunately, chocolate muesli, cornflakes and honey pops are not a good start to the day. Breakfast cereals are highly processed and unhealthy foods because they often contain way too much sugar. They are high in calories, don’t fill you up for long, and are often fortified with artificial minerals and vitamins.

The latter sounds good, but it’s not: In Germany, most people are sufficiently supplied with nutrients. Excessive intake of fortified foods can even have adverse health effects. How about a muesli made from whole grain flakes, fresh seasonal fruit and a few hazelnuts from Germany instead? We have put together the best organic mueslis without palm oil for you – feel free to vote for your favourite.

Chocolate spread is not a healthy breakfast

A slice of white bread with chocolate cream on top. The perfect day begins, the ads lead us to believe. But the sweet cream for breakfast is not a good idea: Half of it consists of sugar, followed by palm oil, followed by hazelnuts and cocoa. This is actually more of a candy than a healthy breakfast.

Fruit juice drinks contain too much sugar

Fruit juice drinks promise an extra portion of vitamins for the immune system. Unfortunately, fruit juice drinks are rarely healthy: They contain a relatively high amount of sugar, which is why you should not drink them as a thirst quencher.

The fruit content in fruit juice drinks is often low. For this, water, sweeteners and vitamins are mixed in (therefore they can no longer be called “juice”). Manufacturers are happy to add vitamins C, E and provitamin A (beta-carotene). But the benefit of such artificial vitamins for our body is also controversial. Organic not-from-concentrate juices are better!

Legumes instead of protein and energy bars

As a (hobby) athlete, you treat yourself to a protein or energy bar every now and then. It gives you strength and promotes muscle growth – you think so. The reality is different: the bars are anything but healthy and natural. They are high in calories, highly processed and require added sugar, flavorings and isolated vitamins and minerals.

For athletes, a healthy and balanced diet makes more sense than energy and protein bars. For example, legumes such as lentils and peas or potatoes and whole grain products contain many valuable proteins. Or simply make energy balls yourself as a healthier alternative to energy bars.

Beware of unhealthy food: avoid cured sausage and meat products

Curing is an ancient preservation method. Meat and sausage products are preserved by treating them with curing salt, a mixture of salt and potassium or sodium nitrites (E249 – E252). The nitrite can form the so-called nitrosamines with amines (proteins). They occur particularly at high temperatures. Nitrosamines have been shown to be carcinogenic in animal experiments.

Today, meat and sausage products only contain small amounts of nitrite. But the consumer centers advise against frequent consumption. If you eat meat, choose organic meat instead. Organic farming associations such as Bioland or Demeter do not use nitrite curing salt.

Unhealthy food: better no light and diet foods

Light and diet products promise to contain less energy, sugar or fat. However, the reduced nutrient is often replaced by another and in the end the calorie content hardly differs from each other. To make light and diet products taste good, manufacturers use flavor enhancers, aromas and sweeteners.

Unprocessed products are better than industrially processed light and diet products. For example, try natural yoghurt with fresh fruit instead of light fruit yoghurt.

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Recognizing Good Ice Cream: You Have to Pay Attention to This in the Ice Cream Parlor

High, creamy mountains of ice in many bright colors – what looks delicious is often an indication of additives. We’ll show you what to look out for when you go to the ice cream parlour.

Treat yourself to a refreshment on hot days – the nearby ice cream parlor is just the thing. But how do I recognize high-quality ice cream that is free of additives? The inscription “from own production”, which adorns many ice cream parlors, could be a first clue. Or?

“Homemade ice cream” can mean many things

Unfortunately, it’s not that easy, because the terms “from our own production” or “homemade” are not legally binding. Making it yourself can mean a lot: Mixing ready-made powder, “refining” a ready-made base with fresh fruit or chocolate, or making your own ice cream from scratch. The consumer advice center is therefore calling for more transparency from ice cream manufacturers.

Then maybe a better look at the ingredients? This is not always possible either, because ice cream parlors are not obliged to provide them. They only have to declare allergens and individual additives, such as dyes. Bright, bright colors in the ice cream case are a possible indication that the ice cream was produced industrially and with additives. Even if the ice cream in the display case towers impressively, this is anything but a sign of quality. Rather, it is an indication of the use of emulsifiers.

Emulsifiers ensure that the ingredients mix well and the ice cream does not melt as quickly. But they also have downsides. The emulsifier polysorbate 80, which is often contained in ice cream, is suspected of promoting obesity and intestinal inflammation. Lecithin – the most common emulsifier – is harmless to health. However, it often comes from genetically modified soybean plants, which are grown in monocultures.

Under certain circumstances, the high ice towers also indicate insufficient cooling. You can also see how hygienic it is in an ice cream parlor by looking at the aprons, ice cream scoops and containers. If these are contaminated, there is a risk of an increased number of germs in the ice. During a hygiene check in Saarland, the ice usually did well. On the other hand, there were complaints about two out of three cream samples.

Nut ice cream – without nuts?!

Especially when it comes to nut ice cream, people cheat. It often doesn’t contain what should be in it: nuts. Pistachio ice cream, for example, is often tricked out by using flavors such as bitter almonds to compensate for the missing nut content or almost completely replace it.

In order to make the pistachio ice cream look like pistachios, manufacturers often help. Coloring plant dyes ensure a rich green and suggest pistachios in the ice cream. If chemical dyes are used, this must be stated on the label. So it’s best to take a closer look when you choose your ice cream in the ice cream parlour.

Note: If the sign says “pistachio-flavored ice cream” or “walnut-flavored ice cream” or something similar, you can assume that the flavor comes only from the added flavors and not from real nuts. Then you should rather reach for another ice cream.

If in doubt: ask or do it yourself

If you want to be sure what’s in your scoop of ice cream, you should check with the ice cream shop. You can also make ice cream yourself – even without an ice cream maker. Tip for vegans: sorbet should be free of milk components. But here, too, you better ask if you want to be on the safe side.

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Resistant Starch: Pasta, Potatoes and Rice are Good for the Intestines

Resistant starch can benefit your gut health. In this article, we explain what’s behind it and how you can incorporate resistant starch into your diet.

Resistant starch is a type of dietary fiber. Resistant starch has a special structure that prevents the small intestine from absorbing it. It ends up undigested in our large intestine, where it is broken down by lactic acid bacteria. Resistant starch serves as food for the intestinal bacteria, which improves intestinal health and bowel movements.

In the following we will show you how resistant starch is created and works. We also introduce you to foods and recipe ideas that you can use to integrate resistant starch into your diet.

This is how resistant starch is created

Starch is particularly found in foods such as potatoes, rice, cereals and cereal products such as pasta or bread. Resistant starch is formed when these starchy foods are boiled or cooked and then allowed to cool. The chemical structure of the starch changes as a result of the cooling process, making it no longer digestible for us humans. Strength has become resistant strength. Even reheating the cooled food does not destroy the resistant starch.

Legumes, unripe bananas and oatmeal are particularly rich in resistant starch. In unripe bananas, the resistant starch is based on a specific arrangement of the starch molecules and is therefore not the result of a heating and cooling process.

How does resistant starch affect your body?

In the colon, beneficial gut bacteria ferment resistant starch. This not only promotes intestinal health, but also has other positive effects:

  • The breakdown products of the resistant starch by the intestinal bacteria can counteract inflammatory diseases such as arthritis.
  • They can have cancer-preventive properties within a balanced diet.
  • They are associated with blood sugar regulating properties.
  • They may also have a positive effect on blood lipid levels.

Recipes that contain resistant starch

With these recipes, you can incorporate resistant starch into your diet. It is important that the starchy ingredients can be completely cooled and converted. This takes between twelve and 24 hours.

Sweet Potato Salad: Recipe with fresh cauliflower and arugula
Bavarian potato salad with cucumber: a traditional recipe
Mediterranean pasta salad with tomatoes and rocket
Coconut Rice Pudding: An Easy Vegan Recipe
Bake spelled bread yourself: ingredients and recipe
Couscous salad: 3 quick recipes for the oriental classic
Banana bread recipe: The juicy cake in 3 variants
Overnights Oats: Recipes for a quick and healthy breakfast
Make hummus yourself: A simple recipe

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6 Good Reasons to Give Up Fish

Healthy, tasty, and unprocessed natural product – fish is a regular part of our menu. Or? There are also good reasons not to eat fish.

Fishing is destructive

Whether or not fish feel pain is a matter of debate. However, the mere possibility that they might suffer makes most of today’s capture, breeding and killing methods seem cruel. As a rule, the fish slowly drown, suffocate or bleed to death.

Perhaps more importantly, many fishing methods involve large amounts of bycatch. It is often larger fish such as rays or sharks, but mammals such as whales and dolphins, turtles and seabirds also regularly perish in the nets and lines. Depending on the fishing method and the species being fished, up to 90 percent of a catch can be by-catch. It is estimated that bycatch could account for up to 40 percent of the world catch.

The marine ecosystem is also suffering: Many of the fishing methods used in industrial fishing cause serious damage to the oceans. Various types of bottom trawls, which are towed along the seabed, are particularly widespread. They leave deep furrows in the seabed, and destroy rock formations and coral reefs and thus the habitat of numerous species.

In addition, according to experts, these bottom trawls release huge amounts of CO2 directly from the seabed. Every year, twice the amount of carbon dioxide escapes that Europe produced in 2020. The CO2 escapes into the water and contributes to the acidification of the oceans.

The seas are empty

Most of the fish that end up on our plates come from overfished stocks. According to the Food and Agriculture Organization (FAO), almost 35 percent of the world’s fish stocks are currently overfished. Around 60 percent of the fish stocks are used to the limit – that is, the stocks can just about be preserved, an increase in catches would lead to overfishing. “Overfished” means that more fish are caught than can “come naturally” and stocks are declining.

In recent decades, commercial fishing has pushed a large number of marine life to the brink of extinction – not least due to the high levels of bycatch. This development not only disrupts the natural ecosystem of the oceans, but also widens the gap between developing and industrialized countries. Because European super trawlers have long been fishing the coastal waters off Africa and South America empty and African fish are flown halfway around the world.

According to the FAO, the stocks of popular edible fish species such as cod, mackerel, anchovies, Pacific pollack (“Alaska pollock”) and tuna are largely at the limit or even overfished. More than 30 percent of the stocks of the seven most important tuna species alone are considered overfished. In the Mediterranean, more than 90 percent of the fish stocks are overfished.

Excessive fishing affects the ecological balance of the oceans. Large fish are particularly popular for consumption. When industrial fisheries catch large amounts of it, the natural composition of the so-called food web changes. For example, if predatory fish such as tuna are missing, populations of smaller fish will spread. According to the WWF, the worst case scenario is a destabilization of the food chain.

Tip: In the regularly updated WWF fish guide or the fish guide from the consumer advice centers, the organization lists which types of fish are (still) recommended and which are not.

Aquaculture is factory farming

According to the FAO, around half of the fish consumed worldwide now comes from aquaculture. Although these are often mentioned as an ecological alternative, they are often just as unsustainable as wild capture.

Aquaculture can help to conserve endangered stocks, but they have some typical characteristics and problems of factory farming. Bred for rapid growth, the animals are kept in confined spaces, either in artificial ponds or in cages in open water.

Because this makes them susceptible to disease, they are often treated with antibiotics and other drugs, residues of which can also be found in the fillet. The excretions of the fish pollute the waters and lead to over-fertilization. Particularly “open” aquaculture systems in the sea or in rivers harbor the risk of contaminating the surrounding waters with leftover feed, faeces, medicines and chemicals.

In addition, predatory fish such as salmon or trout in farms are often fed with wild-caught fish or feed derived from them, which further drives overfishing of the seas. In some cases, several kilos of fish protein are required as feed per kilo of edible fish – according to Greenpeace, for example, for one kilo of farmed tuna around 20 kilos of feed.

Some popular edible fish such as pangasius and tilapia are now almost exclusively farmed in aquaculture – often in Asia. In 2011, an ARD documentary revealed how pangasius farming in Vietnam used antibiotics and chemicals uncontrolled and polluted the waters.

Another problem: Large areas of mangrove forest are being cleared in Asia and Central America for fish farms. “Around a third of the world’s mangrove populations have been destroyed since the 1980s.

The seals are weak

Just like for other foods, a number of seals have now been established for fish products, which are intended to offer consumers orientation.

The most common seal is that of the Marine Stewardship Council (MSC). According to the MSC, the certified companies must fish for fish stocks sustainably and use environmentally friendly methods. The organization has thus made a contribution to ensuring that sustainability plays a role as a criterion for the fishing industry, trade, and consumers.

Nevertheless, the MSC is repeatedly criticized, among other things because it is supposed to allow industrial fishing of overfished stocks and destructive fishing methods such as bottom trawls.

The EU regulation for organic aquaculture from 2009 sets some sensible minimum criteria, but experts consider those for stocking density and chemicals to be too weak.

The two certification systems ASC and GLOBAL G.A.P. there are gaps in the sustainability standards for fish from aquaculture, for example with regard to the origin of the feed.

The relatively widespread SAFE seal certifies only “dolphin-safe” caught tuna, but does not take into account overfishing of the stocks or the fishing method.

Unfortunately, the strictest certifications are hardly widespread: the guidelines of the organic associations Naturland (aquaculture and wild fish) and Bioland (aquaculture).

Fishing leaves garbage in the sea

Huge amounts of nets are used for the huge catches worldwide. The nets used are mostly made of plastic fibers – and far too often they end up as garbage in the sea. There they float in the water as so-called “ghost nets” or get caught on reefs and rocks.

The abandoned nets usually get into the sea by mistake, storms or boat accidents. But it also happens, according to the WWF, that fisheries dispose of old nets in the sea. The nets remain on the seabed for hundreds of years and contribute to plastic pollution in the oceans – also by releasing microplastics.

Aside from pollution, ghost nets pose a massive threat to marine life. They eat small bits of plastic that come off the nets, or they get caught in the nets, injuring themselves or dying.

According to a Greenpeace report from 2019, around 640,000 tons of nets are lost or disposed of in the oceans every year. Around six percent of all nets used are lost every year and end up as marine litter. Fishing gear is said to account for around ten percent of all plastic entering the oceans today.

Fish is not as healthy as you think

Fish once or twice a week? Most nutrition experts agree: fish is healthy for humans. It is undisputed that fish is rich in omega-3 fatty acids and that these are important for human nutrition.

But not only fish, but also some vegetable foods and oils contain omega-3 fatty acids, for example linseed oil, hemp oil, rapeseed oil, wheat germ oil and walnuts as well as special preparations from microalgae. Iodine, vitamin D and proteins, which are abundant in fish, can also be easily ingested from plant sources.

Under certain circumstances, pollutants can also be found in fish in addition to all the healthy substances. Heavy metals such as mercury, industrial toxins such as PCBs (polychlorinated diphenyls) and dioxins, but also the smallest plastic particles (microplastics), antibiotics and pesticides are regularly found in fish of various origins. In particular, predatory fish such as tuna, salmon, swordfish or pike are affected.

Which fish can you eat now?

Giving up fish is the safest choice for the environment. Fish is also not a must for your own health. Anyone who is concerned with habits or taste will find many vegan fish substitutes on the market today.

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Food

Egg Test: This is How You Find Out When an Egg is Still Good

You can use an egg test to find out whether a chicken egg is still good. Because even if the best-before date has passed, most eggs are not yet spoiled.

On each egg carton you will find a sticker with the best before date of the eggs. As a rule, the eggs themselves also have a stamp with the date on the shell. The minimum shelf life is 28 days from the laying day.

If the best before date has passed, many eggs are still good. They will keep for up to three weeks without the fridge. You can then keep them in the fridge for another week or two. To be on the safe side, however, you should not eat expired eggs raw, but only eat them as boiled eggs or well-fried fried eggs.

There are also various egg tests that you can use to find out whether older eggs are still good.

Egg test: the water check for breakfast eggs

The best known is this egg test with water to find out whether an egg is still edible. Simply put the raw egg in a glass of water.

  • If the egg sinks to the bottom, it’s still fresh.
  • If the egg floats on the surface of the water, it is spoiled.
  • If the egg is slightly slanted in the water, it should only be eaten well heated through.

Why is the egg floating on top? The older the egg is, the more water evaporates from the yolk through the shell. The free space fills with air, which allows the egg to rise up in the water glass. If the egg floats to the surface of the water, you should not eat it.

Egg test: what does the yolk look like?

The egg yolk also shows you whether the egg is still good. Accordingly, this method is not suitable for a boiled breakfast egg. But for all recipes with raw eggs, you can use this egg test:

  • Carefully crack an egg on a plate.
  • It is important that the plate really has a flat surface.
  • If the yolk is evenly distributed in the middle, the egg is still fresh.

Why does the yolk float in the middle? As an egg gets older, the white becomes more runny and can no longer hold the yolk in the middle. Then the yolk slips to the edge or runs out. It should then only be eaten well heated through.

Shake eggs or hold up to the light

There are two other egg testing methods to distinguish fresh eggs from spoiled ones. However, they are not always very clear. We therefore only recommend them in combination with the methods mentioned above:

Shake eggs

When you shake spoiled eggs, you can sometimes hear a gurgle. This occurs in older eggs because the egg whites are no longer quite solid. It then sloshes around inside the egg when you shake it.

Hold the egg up to the light

You can also hold the egg in front of a strong lamp or directly in front of the lightbulb. Because fresh eggs have a very translucent shell. You will then see the egg yolk through the shell.

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Suriname

Can you recommend a good Surinamese restaurant in [specific location]?

Introduction: Finding the Best Surinamese Restaurant in [Specific Location]

Are you searching for a satisfying Surinamese meal in [specific location]? With its unique blend of African, Indian, Chinese, and Dutch culinary influences, Surinamese cuisine is a must-try for food enthusiasts. However, finding a good Surinamese restaurant can be a challenge, especially if you are new to the area. In this article, we will discuss what to look for when choosing a Surinamese restaurant and provide you with the top recommendations and customer reviews in [specific location].

What is Surinamese Cuisine?

Surinamese cuisine is a fusion of various cultures that have influenced the country’s history. The primary culinary influences come from African, Indian, Chinese, and Dutch traditions. Some of the most popular dishes include roti, a flatbread served with curried vegetables and meat, and nasi goreng, a rice dish with vegetables, meat, and spices. Other popular dishes include pom, a casserole made with chicken and cassava, and bara, a deep-fried dough served with chutney or sauce. Surinamese cuisine is known for its bold, spicy flavors and use of exotic herbs and spices.

Factors to Consider when Choosing a Surinamese Restaurant

When looking for a Surinamese restaurant in [specific location], there are several factors to consider. Firstly, the quality of the food and authenticity of the cuisine are essential. You want to make sure that the restaurant uses fresh ingredients and prepares the dishes according to traditional recipes. Secondly, the atmosphere and ambiance of the restaurant can enhance your dining experience. A welcoming and cozy setting can make you feel at home while enjoying your meal. Thirdly, the level of service and professionalism of the staff is crucial. Friendly and attentive service can make you feel valued as a customer and enhance your dining experience.

Top Surinamese Restaurants in [Specific Location]

After considering the above factors, we have compiled a list of the top Surinamese restaurants in [specific location]:

  1. Restaurant A: This restaurant has a cozy and inviting atmosphere, with friendly staff and excellent service. The food is authentic, and the portions are generous.
  2. Restaurant B: This restaurant has a trendy and modern decor, with a diverse menu that includes traditional Surinamese dishes. The service is top-notch, and the food is delicious.
  3. Restaurant C: This restaurant offers a unique dining experience, with live music and cultural performances. The food is authentic, and the staff is knowledgeable about the cuisine.

Customer Reviews and Recommendations for Surinamese Restaurants

Here are some customer reviews and recommendations for Surinamese restaurants in [specific location]:

  • “Restaurant A has the best roti in town! The flavors are bold and authentic, and the staff is always welcoming.”
  • “Restaurant B is my go-to for Surinamese cuisine. The nasi goreng is a favorite of mine, and the cocktails are delicious.”
  • “I highly recommend Restaurant C for a fun night out. The live music and cultural performances are a great addition to the authentic Surinamese cuisine.”

Conclusion and Final Recommendations for Surinamese Restaurants in [Specific Location]

Overall, finding a good Surinamese restaurant in [specific location] is not a challenge with so many great options available. We recommend trying out the top restaurants mentioned above and checking out customer reviews for additional recommendations. Remember to consider the quality of the food, atmosphere, and level of service when choosing a Surinamese restaurant. Enjoy your culinary journey through Surinamese cuisine!

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