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Does The Time of The Meal Matter? Experts Have Unequivocal Opinions

Eating in the evening makes you fat? This opinion is widespread. But is that really true? Here you get the answers.

Link between weight gain and late eating? Experts have been researching the question for a long time

In 1985-86, a study (Continuing Survey of Food Intakes by Individuals) was conducted that recorded the dietary habits of 1,802 women. It showed that no connection could be established between a late meal (after 5 p.m.) and weight gain, according to the DGE. Even in a larger study (NHANES-I) from 1982 to 1984, in which the eating habits of 7,000 men and women were observed, even after ten years of follow-up (follow-up study of NHANES-I), no connection could be found between eating in the evening and the body weight development can be determined.

In another study from 2002, researchers compared the eating habits of overweight and non-overweight women. The overweight women ate more meals a day than the normal-weight women. In addition, the overweight women ate more volume in the evening compared to the normal-weight women. However, this study only indicates that overweight women not only ate late, but generally ate more. But not that they are fat because of their late eating habits.

Another 2004 study analyzed 7-day consumption logs from a total of 900 women and men. This study also showed that people who eat more in the evening already had a higher energy intake during the day than subjects who ate most of it in the first half of the day. It also found that subjects who ate a larger, more nutritious breakfast ate less food during the day and evening.

Researchers cannot link obesity to late night eating

These studies show that eating out at night does not automatically make you fat. However, the time at which you eat food still plays a role. Because if you eat a lot and plenty of it early on, you will show less hunger during the day. It has been proven that people who eat a decent breakfast have a lower energy intake during the day and also in the evening. Despite these results, according to the scientists, more research is needed in this area in order to be able to speak of reliable knowledge. However, the daily calorie intake still determines whether you gain or lose weight. If this is too high, you gain weight – no matter when you eat.

The results of a small 1997 study on weight loss support eating late meals to preserve lean body mass, including muscles, tendons, ligaments, and bones. For this purpose, researchers observed ten women in a weight loss program. They found that eating a large breakfast leads to slightly greater weight loss than a large evening meal. However, a large dinner resulted in better preservation of lean body mass.

So the secret isn’t skipping dinner: it actually has benefits for the body. This makes the widespread assumption that it makes you fat a myth. On the other hand, it makes much more sense to eat a balanced breakfast. A balanced breakfast fills you up early in the day. Thus, this variant prevents food cravings during the day.

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Food

Would You Have Known Alcohol Hides in These Foods

Alcohol is in more foods than you think. However, for many people it is important to know where it is found – even in small amounts. We explain how you can detect hidden alcohol in food.

Pregnant women in particular should avoid these foods

The Bavarian State Ministry for the Environment and Consumer Protection and the Blue Cross have put together which foods may contain hidden alcohol. There are various reasons to deal with the question of the alcohol content in food, according to the Blue Cross. This is often due to the concern for a healthy diet. Parents attach great importance to this, especially when it comes to small children. The desire for an alcohol-free diet can also have cultural, religious or health reasons, for example in the case of chronically ill or alcohol-dependent people. To protect the child, pregnant or breastfeeding women should also not consume alcohol.

But those who want to eat alcohol-free come across several problems:
Food manufacturers’ products change regularly, so lists of alcohol-containing foods quickly become outdated.
For many foods, a reference to alcohol can only be found in the small print on the back.
Everyone has to ask themselves how strict they are about foods that only contain trace amounts of alcohol.
Natural alcohol, for example in sauerkraut, fruit juices or bread, is created by the natural fermentation process. According to the Hamburg consumer advice center, it rarely exceeds 0.3 percent. It cannot be tasted and is considered harmless. However, the natural fermentation process can also produce alcohol in yeast dough, kefir or very ripe fruit. Especially fruit with a high sugar content is affected. The newspaper Spektrum Wissenschaft, for example, describes bananas as the “permille devil among foods” because ripe bananas can contain around 0.6 percent alcohol by volume.

Tips to spot alcohol in food

The good news: There are numerous tips for identifying alcohol in food. This is what you should do to become aware of hidden alcohol content in food:
Read the ingredients: Caution! Especially with little alcohol, the note is only in the middle or at the end of the list. The following terms also indicate alcohol in a product: ethyl alcohol, ethyl alcohol, ethanol, potable alcohol and ethanol. E numbers can also be an indication, E 334 = tartaric acid, E 1519 = benzyl alcohol or phenylmethanol.
In restaurants, at counters and cafes, ask about the ingredients to see if the products contain alcohol.
Alcohol is often added to cake-like (ready) foods. Sometimes it helps to sniff the bottle as soon as you open it, because that way you can smell the alcohol better. Also be careful with sweets: Chocolate fillings often contain alcohol.

Alcohol can hide in these foods:

According to the Bavarian State Ministry for the Environment and Consumer Protection, hidden alcohol can also be found in the following foods:
Chocolate and liqueur ice cream, cream cakes
chocolate bar
Rum Grape Chocolate
chocolates
easter eggs
wine gums
Plum, sour cherry and apricot jam
Red fruit jelly
Apple compote
Oxtail, onion and fish soup
gravy
Hühnerfrikassee
game dishes
Meatballs
Fish stew, mussels, fish fillet, blue trout
Wine sauerkraut, red cabbage
Cheese fondue
Black Forest cake, Herrentorte, eggnog cake, red wine cake
donuts
Since there is a labeling obligation, one can assume that significant amounts of alcohol in a food are labeled on the packaging. However, this labeling obligation also has gaps: If an aroma is dissolved in alcohol, this does not have to be stated in the list of ingredients of the end product, writes the Bavarian State Ministry for the Environment and Consumer Protection. And advises: “If you want to be sure to avoid even the smallest amounts of alcohol, ask the manufacturer directly.” There are also gaps in labeling for some confectionery or small packaging, the Blue Cross reports on its website. Cakes at the bakery, food in the restaurant or ice cream at the ice cream shop may also have a low alcohol content, but this does not need to be specifically pointed out.

Alcohol poorly labeled as a preservative

The alcohol content of drinks only has to be specified if they contain more than 1.2 percent alcohol by volume, writes the Baden-Württemberg consumer advice center. That means: Even in “non-alcoholic beer” there can still be a small amount of alcohol. Many non-alcoholic beers contain the note <0.5 percent alcohol.

The VerbraucherService Bayern also warns that Fassbrause often still has residual alcohol of 0.15 to 0.5 percent by volume. In addition, there is a bitter taste similar to that of alcoholic beer. In terms of food law, Fassbrause is still considered a non-alcoholic drink, as the alcohol content is less than 0.5 percent. Probably not a health problem, but not a sensible drink for children or young people, as they get used to the taste of beer very early on.

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Food

For Your Pantry: 8 Foods That Have an Extremely Long Shelf Life in an Emergency

Stocking up on groceries is hardly necessary these days. We can get almost anything our hearts desire in supermarkets and discounters almost anytime. But some situations call for emergency supplies. Which foods do you choose when you want to stock up? The most suitable are those that last as long as possible. 8 foods in particular are almost non-perishable and should be found in your stash.

Various reasons: why and when you should buy supplies

Many consider whether it really makes sense to buy supplies. There are many reasons that speak in favor of this: First of all, it is of course quite practical to have some basic groceries in stock in the house. This way you don’t have to make your way to the supermarket every day and you save time and stress at best.

The Federal Office for Civil Protection and Disaster Assistance also advises having a supply of food at home for unexpected emergencies. After all, environmental disasters or the like can never be ruled out: depending on where you live, you could be affected by floods, avalanches, heavy snowfall, storms or even forest fires. In such situations, for your own protection, it may not even be possible to leave the house for a few days.

In addition, it can happen at any time that you get sick and don’t feel fit enough to leave your apartment to go shopping. This can take not only one but also several days. In an emergency, you can certainly ask your neighbors or friends for help; However, if you can manage with your own supplies for a while, this is usually more practical, since contact persons do not always have time.

These 8 foods are virtually non-perishable

Emergency supplies can consist of different foods. These eight non-perishable foods should not be missing:
Rice: If the rice is kept airtight and dry, it will not spoil for years. Products such as bulgur, quinoa, couscous or buckwheat behave in a similar way.
Honey: Pure honey never goes bad by itself. The prerequisite is that it is stored cool and dry and tightly closed. If the honey crystallizes, it can be made liquid again by heating it briefly in the oven.
Sugar: Even pure sugar is non-perishable. To prevent clumping, however, it should be stored dry and airtight.
Cornstarch: If you seal the cornstarch airtight, it won’t expire either. So you can use them forever to thicken sauces, soups or the like.
White wine vinegar: Distilled white wine vinegar is also one of the non-perishable foods. If it is tightly closed and stored in a cool and dark place, you can use it for years to make dressings, sauces, etc.
Maple syrup: If you like it sweet, you should definitely buy maple syrup in advance. If it is frozen, it will keep forever.
Schnapps: It is a well-known fact that high-proof alcohol does not spoil. It can also be kept indefinitely.
Salt: Salt can crumble or stick together when it comes into contact with liquid. However, if you keep it dry and airtight, it will not spoil.

Other foods that can be kept for a very long time and are therefore ideal for stocking up include pasta, long-life milk, canned fruit and vegetables, flour, baking powder, sunflower oil and olive oil, as well as cornflakes, crispbread and pre-baked rolls. This way you can put together a diverse supply of long-lasting food.

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Food

Egg Expiration Dates: How Long do They Last – and How Important do You Have to be?

Eggs usually last past the best before date. How to recognize a fresh egg, how to store it and what to watch out for when processing it.

What you need to know about the shelf life of eggs

According to German regulations, eggs can be kept for at least 28 days. And even then they are often still edible. Because the egg has its own protective mechanism. The shell and yolk membrane protect it from germs. By storing eggs in the refrigerator, they will stay fresh for about two to four weeks longer. From the 18th day at the latest, however, the egg should be cooled to around 7 degrees Celsius. How can I tell if an egg is still good?

As with all food, human senses are the worst enemies of spoiled food. If you crack a bad egg, you will probably notice it right away from the foul smell. If the egg doesn’t smell like anything, it’s still good. But there is another trick to spotting a rotten egg. Place the egg in a bowl of water. Does the egg sink to the bottom? Then everything is fine. If the egg stands up, it should be eaten as soon as possible, if it floats on the surface, it is bad.

If you want to process eggs raw, for example for a delicious tiramisu or a homemade mayonnaise, use fresh eggs to be on the safe side. They should not be older than 18 days. After this time, you can still eat the egg with a clear conscience if it has been boiled or heated. After all, a cake, biscuit or fried eggs are also delicious.

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Food

Do Tomatoes Have to go in The Fridge? You Should Never Store These 11 Products Cold

Everyone knows this rule of thumb: Cold makes many foods last longer. But not every product belongs in the refrigerator. We tell you eleven foods that the temperatures in the refrigerator do more harm than good.

Do tomatoes have to go in the fridge? Cold is poison for these foods:

Not everything is suitable for the refrigerator and automatically stays fresh longer there – the cold even damages many types of fruit and vegetables. Especially foods that come from the south like it warm to keep their aroma.

#1 Bananas

They hardly tolerate the cold in the refrigerator and quickly develop brown spots if stored incorrectly. The unsuitable temperature will damage your cell tissue.

#2 Avocados

Just like bananas, avocados are harvested unripe and are therefore usually bought when they are still solid. It is best to keep them at room temperature to let them ripen. As soon as the avocado is ripe, it should be eaten quickly and not kept at all.

#3 Tomatoes

Vegetables with a high water content soften much more quickly in the refrigerator. Most people automatically put tomatoes and cucumbers in the fridge, but they quickly get old and shriveled there. Water-rich vegetables should not be stored below 10 degrees. A cool, dry cellar is much better suited for fresh storage.

#4 Onions

They play a role in many dishes, but in order to preserve the flavor of the onions, they should not be stored in the refrigerator. To fully develop their aroma, onions should be stored in a dry, oxygen-rich place.

#5 Honey

When stored properly, honey will last for years without suffering any loss in quality. But the refrigerator is not the right place to store this product. Temperatures that are too cold make the honey hard and difficult to spread. Instead, it is best stored tightly closed, dry and away from light. A kitchen cupboard would be a good solution here, for example.

#6 Bread

If the bread is kept in an air-poor environment, such as in the refrigerator, moisture builds up and it starts to go mouldy. That would be a pity, especially with homemade bread. Baked goods are better stored at room temperature in air-permeable containers. However, wooden bread boxes are not suitable here, because the food tends to dry out here. It is best to grab a clay vessel.

#7 Lemons

Citrus fruits come from the south and therefore come from warm regions. As a result, they prefer room temperatures and not refrigerator temperatures. Oranges, mangoes and grapefruits also lose their flavor intensity if they are stored too cold.

#8 Potatoes

In order not to let potatoes become shriveled and go bad, you should not store them in the refrigerator. Due to the cold, the potato converts its starch into sugar and thus develops a sweet, unpleasant taste. It is better to store the potatoes in a cool, dry and dark cellar room.

#9 coffee

Many people store coffee powder or coffee beans in the refrigerator because of the myth that it retains a better aroma. In reality, however, exactly the opposite is the case. Because the coffee loses its taste due to the cold and may even absorb unpleasant odors. It is better to store the powder well sealed and dry in a kitchen cupboard.

#10 Oil

Actually, the oil keeps for weeks at room temperature and therefore does not have to be put in the refrigerator. If the temperature is too low, the oil develops a flaky or buttery consistency, which is why it is better kept in a kitchen cupboard.

#11 Garlic

The garlic is very similar to the onion mentioned above. Garlic often becomes rubbery or moldy in cool temperatures. Like the onion, it should therefore be stored in a dry, oxygen-rich place.

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Food

Salt in Coffee: Disgust Alarm or Taste Explosion – Have You Tried it Yet?

Salt instead of sugar in coffee: have you heard of this unusual nutritional trick? Here’s why you should definitely try it.

Too much coffee powder, too strong beans or too hot water when pouring – and the coffee tastes unpleasantly bitter in the morning. Most people then reach for milk or a sugar bowl and try to make the pick-me-up enjoyable again. But that doesn’t have to be the case: a pinch of salt is enough.

A pinch of salt in the coffee: a real taste experience?

It sounds strange at first, but it actually works: A pinch of salt in the coffee dissolves the bitter substances in the drink and you can save on the sugar. The sodium neutralizes the bitter taste and enhances the aroma. US chemists have already proven this scientifically, as they report in the specialist journal “Nature”.

The fact that the salt dissolves the bitter substances could explain, among other things, why we so often eat salty foods. Unpleasant flavors are blocked by the sodium. Bitter substances are removed from the food – it tastes tastier.

So don’t worry: the morning coffee doesn’t taste salty because of the pinch. But it is important to really just leave it at just this one pinch.

It’s that easy: Your coffee without milk and sugar

The coffee with salt can be made very quickly and easily: Brew your coffee as usual. Then you simply add a pinch of salt to the drink and stir well. You can also mix the salt directly into the coffee powder. But it is also important here: do not overdo it.

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Lifestyle

Clean Out Clothes and Have a Dress Party

Everyone knows it, you have more clothes than a closet. That’s why you have to muck out clothes from time to time. But instead of throwing them away, you can sell them at flea markets or online. But here, too, things are difficult to get rid of. So we have more tips for getting rid of clothes and having a dress party.

Cleaning out clothes

If you have too many clothes that you no longer wear, it’s high time to declutter your clothes. But sometimes it’s not as easy as you think. Because how often do you think to yourself: “I’ll definitely wear that again!”. But the fact of the matter is that most of the time that moment doesn’t come. And then the unworn things lie in the smelly wardrobe for years to come. Then you’d better get rid of your clothes. The Marie-Kondo method will help you to clear out the mess or consult a friend.

Just get rid of clothes

The question often arises as to how to sensibly get rid of the mountain of clothing. If you want to earn some extra money, you can make cash out of the things you have sorted out. To do this, sell your clothes at the flea market or on the Internet on special sites such as Vinted or eBay classifieds.

You can also donate the clothes to the Red Cross or other organizations. To do this, find out beforehand whether there is a need for women’s clothing. The German Clothing Foundation also collects package donations and distributes them fairly. Or throw a dress party!

What is a dress party?

Instead of simply throwing away the clothes or donating them, it makes sense to invite friends and relatives to a clothes party. Everyone brings the things that are to be discarded to the party. Children’s things are also very suitable for this.

Then you can either sell the clothes you brought with you cheaply, exchange them or simply give them away. Anything left over is given to charity the next day. As a result, a dress party is a lot of fun and you save money too. For even more joy, combine the party with a delicious brunch. In addition, such dress parties are often organized by larger organizers, so that you can swap with several people there.

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Food

Planting Pole Beans: What You Have to Pay Attention to When Growing and Caring For Them

Planting runner beans is easy. The plants are undemanding and bring good yields. We explain to you what you have to pay attention to when growing.

Planting pole beans – you should know that

If you want to provide yourself with vegetables, runner beans should not be missing in your garden. They are easy to grow and produce good yields over a long period of time. The plants keep forming new pods and you can harvest regularly over a long period of time. Because they mainly grow tall, you can harvest a lot of vegetables from a relatively small area in your garden.

Planting runner beans – These points are important

If you want to grow runner beans, you have to consider several points:
Beans are weak eaters – meaning they only need a small amount of nutrients. Pole beans, however, have slightly higher requirements than other types of beans. Therefore, it makes sense if you prepare the bed with some compost.
Runner beans live up to their name: they need a pole to help them climb. Depending on the variety, they grow 1.5 to 4 meters in height.
A good climbing aid are long bamboo sticks. Plant four equally spaced in the ground and tie the top ends together. If you want to grow more beans, you can set up the poles in two rows using the same principle. Then tie two together at the top and connect them to each other with a crossbar at the top.
Pole beans only germinate above 12 degrees Celsius. Therefore, only plant them when the soil has warmed up and no more frosts are to be expected. From the “Ice Saints” in mid-May you are on the safe side.
The beans need a sunny, warm location if possible.

Prepare the bed for runner beans

Even if runner beans are quite undemanding, you should prepare the bed properly. In this case, this means that you have to loosen the soil well. Now you should set up the climbing aids. Make sure the trellises are long enough for your type of bean. Set up the poles at a distance of 50 to 70 centimeters from each other.

Then place five beans three centimeters deep in the soil at equal intervals around each pole. The warmer it is, the faster they germinate.

Maintain runner beans

Pole beans begin to germinate just a few days after sowing. Once they are about 6 inches tall, cover them with soil. This makes them more stable and forms additional roots. As a rule, the young shoots quickly find their way to the climbing aid. If that doesn’t work, you can easily tie them up with a piece of string.

Runner beans grow incredibly fast. You will be amazed. Once the beans have sprouted and found support on the trellis, your task is limited to regular, thorough watering. Pole beans need a lot of water.

Harvest runner beans

It won’t be long before your runner beans start producing flowers, which eventually become pods. Harvest time is from the end of July. The young beans are particularly tender. When ripening, the individual beans form a hard skin in the pod.

You should always use two hands to harvest beans. With one hand you hold the tendril just above the pod, with the other you pluck off the pod.

IMPORTANT: Raw beans are poisonous! They contain the protein phasin. The substance is only broken down by cooking.

Regular harvesting and thorough watering ensure you high and consistent yields. As the gardening season draws to a close, allow some pods to fully mature. When the husk is brown and dried up in late fall, you can harvest it and have your own seed for next year.

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Cooking Tips

Boiling Beetroot: This Way You Have More of it

Beetroot also tastes delicious when boiled. We’ll show you how to quickly and easily preserve the fresh vegetables. So you can still enjoy beetroot after the season.

Beetroot can not only be combined in a variety of salads or as a side dish, but is also a real vitamin bomb. Vegetables are in season from September to November

Boil beetroot: You need these ingredients

For 3-4 mason jars you need the following ingredients:
1 kg beetroot
1 small onion
400ml of water
200 ml balsamic vinegar
20 grams of sugar
1 pinch of salt
cloves
peppercorns
10 g fresh horseradish
1 thumb-sized piece of ginger

Boil beetroot: this is how it works

Wash the tubers thoroughly with water and remove the leaves.
Boil the beetroot in a closed saucepan with water and add salt.
Let the beetroot cook for about an hour over medium-high heat.
Take the tubers out of the water and rinse them with cold water.
The skin should now peel off easily. Slice the peeled beets. Warning: beetroot juice can stain heavily. So it is best to wear gloves when you process the tubers.
Peel the onion and
Set the beets aside and bring the water to a boil with the vinegar, salt, sugar and onions in a saucepan.
Peel the horseradish and the
Put the beetroot in screw-top jars that you have rinsed out with hot water beforehand
Add horseradish, ginger, cloves, onion, and pepper to taste.
Fill the glasses with the brew.
Sterilize the jars by placing them in a pot of boiling water for about half an hour. The glasses should be half covered with water and not touching each other.
Take the glasses out of the water and let them cool. Beetroot can be kept for several months in a dark, cool place.

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Cooking Tips

Cooking Without Carbohydrates: You Should Have These Ingredients at Home

Cooking without carbohydrates isn’t difficult at all: You can find tips about eating according to the low-carb principle and the most important ingredients that you should always have at hand here.

Cooking without carbohydrates: What should not be missing

With a low-carb diet, the carbohydrate content in your meals is reduced. The focus is on protein, vitamins and healthy fats. You should always have the following things at home and ready to hand if you want to reduce your carbohydrate diet:

low-carb fruits (e.g. berries, grapefruit, apricots)
vegetables
Quark
oil
eggs
nuts
butter
Cheese
herbs and spices
yogurt
dark chocolate
Sugar substitutes: xylitol, erythritol, stevia or sweetener
Protein bread
In principle, fish is suitable for a low-carbohydrate diet. The problem with fish, however, is that many species are severely overfished. So you should find out beforehand which varieties you can eat with a clear conscience.
Always remember that you should not completely eliminate carbohydrates from your diet. Examples of healthy carbohydrate sources include potatoes, oatmeal, quinoa and legumes. Better watch out for hidden carbohydrates: These are mainly found in sweet drinks. Therefore, you should primarily drink water and unsweetened tea and largely avoid lemonade, juices and iced tea.

Cooking without carbohydrates – how does it work?

When you’re just beginning to cut carbs from your diet, you might find it difficult to find dishes that fit. For example, a “low carb day” could look like this:

breakfast
You should avoid wheat rolls and croissants in the morning. Instead, you can, for example, prepare individual, delicious “Breakfast Bowls”. As the name suggests, these are bowls filled with fruit, yoghurt, nuts and seeds. You can try countless combinations and let your creativity run free.

Variant 1: Greek yoghurt, strawberries and walnuts.
Variant 2: Quark, bananas, walnuts and a little cocoa powder.
Variant 3: Natural yoghurt, berry mix and homemade muesli.

Having lunch
At lunchtime, it is best to combine lots of vegetables with a protein source (e.g. eggs or fish). Fast dishes are, for example, spinach with egg, vegetable pans, mixed salads or hearty vegetable pancakes.

dinner
Depending on whether you prefer to eat warm or cold in the evening, you should also combine vegetables, protein and healthy fats here. For example, eat tomato-mozzarella, hearty muffins or try a cauliflower pizza. Vegetable casseroles and gratins are also suitable for dinner.

Snacks for in between?
It is currently controversial whether only three meals are better than five, because the lowering of the blood sugar level during long breaks in eating is seen as positive. However, this does not play a decisive role in a low-carbohydrate diet.

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