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Sport in Winter: That’s Why Training in The Cold is Good – You Have to Keep That in Mind

Sport in winter is not just about skiing or tobogganing. Jogging, walking or cycling can also be fun in winter – of course only if it’s not slippery. Anyone who moves outside in the cold is doing something for their health, because sport in winter strengthens the immune system.

Sports in winter: Wrap up warm and slowly adjust to the temperatures

Unlike heat, the body can prepare itself for cold temperatures. Proper clothing and proper preparation for outdoor training is crucial. But up to what temperatures can you train?

According to the expert, the temperature up to which training outdoors still makes sense depends on the state of fitness and health. The lower the temperature, the harder the sport is for the body. For older and unfit people, Matzarakis recommends avoiding exercise in sub-zero temperatures.

Training in winter: how cold is too cold?

Because the following also applies to physically fit athletes: If the temperature is below minus 20 degrees Celsius, jogging and playing football outside should be a thing of the past.

According to the rules of the International Biathlon Union (IBU), which also apply to other sports, competitions may not be started. If it is colder than minus 15 degrees, wind chill and humidity must be taken into account.

When the air is still, caused by high humidity and fog, pollutants such as dust particles, nitrogen oxides or sulfur can accumulate on the ground. These can lead to additional strain on the respiratory tract. “If you’re not fit, you should leave the sport outside,” continues Matzarakis. This is especially true for asthmatics and people with poor health.

Strong Immune System: Hardening up is good for fitness

Sauna, foot baths or walks in the fresh air: from the point of view of the medical meteorologist, hardening is important for fitness. Sport should be done in the sun during the day if possible in winter. Sport should be avoided when the temperature is too low, the wind is too strong and the humidity is too high.

As long as it’s not snowing excessively or dangerously slippery, exercising in freezing temperatures can strengthen both body and mind. For example, the immune system can be strengthened and physical well-being can also increase.

Especially in times of the corona pandemic, outdoor sports can help to increase physical activity – and also lead to a better mood.

Reduce the risk of catching a cold and improve your mood

Cold viruses have a harder time spreading. Because: The cold air when running moistens the mucous membranes of the respiratory tract. In addition, the immune system is stimulated by movement and changing temperatures.

In winter, many people suffer from winter depression or at least a low mood due to the cold and gloomy season. Exercise can play an important role in fighting depression, the Journal of Sports Medicine points out.
The movement creates positive feelings and a better mood.

Prevent venous insufficiency and strengthen bones

Heating air and tight boots can congest blood in the veins in winter, which is why doctors recommend exercise in the fresh air during the cold months. Above all, running is healthy: Sport activates blood flow in the legs and prevents swelling and tingling.

You can also fill up on vitamin D when exercising in daylight. This is especially important in the dark winter months. This can supplement the storage that healthy people have built up in summer with the help of the sun’s UV light. In general, sports like running, where the body supports its own weight, are good for the bones.

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Protein Bombs: These Plant Foods Have More Protein Than Eggs

Not only relevant for sports enthusiasts, but for everyone who wants to eat healthily: protein. Proteins have become a popular term, especially due to the fitness trend. Animal foods such as meat and milk are considered protein guarantors. What many do not know: many plant-based foods can compete with them. These are the vegetable protein bombs.

Benefits of plant-based protein sources

An egg has about eleven grams of protein. Not that much at all, considering that proteins owe their name to him.

It is well known that animal foods are harmful to health in large quantities. An egg, for example, contains five grams of fat and up to 280 mg of cholesterol, more than half the recommended daily allowance.

Plant-based sources of protein are a real alternative, not only because of the lack of cholesterol, but also because they fill you up for longer with the high levels of dietary fiber and secondary plant substances.

These are the vegetable protein bombs

But these are not the only advantages of plant-based protein sources. If you use protein sources from plants, you almost automatically avoid factory farming and the associated problems such as animal suffering or exposure to antibiotics. Another advantage of vegetable protein sources is the ecological footprint: the eco-balance of vegetable protein suppliers is generally better than that of animal protein sources. We have compiled a list of the top protein suppliers among plants for you.

Spirulina

Spirulina doesn’t tell you anything? No wonder, the superfood is only slowly making its way into the supermarkets. Spirulina is an alga found mainly in Mexican and partly African lakes. There, the algae have long been valued by primitive peoples for their anti-inflammatory and detoxifying effects. But that’s not all: 100 grams of spirulina contain a whopping 57 grams of protein.

Spirulina, which is considered a superfood, is now being cultivated or bred in a targeted manner. Although the alga is not a food in the narrower sense, but rather a dietary supplement, it is still the protein bomb par excellence. For comparison: Spirulina contains more than twice as much protein as beef.

The green-blue alga has a slightly fishy taste. If you like that, you can, for example, prepare a smoothie with a spoonful of spirulina powder and thus add almost eight grams of protein. Important: When buying spirulina products, you should always make sure that they are sustainably produced and certified.

wheat germ

Wheat germ is also a rather less well-known food in this country. Perhaps you know them from yoghurt or smoothies, for example. Wheat germ is actually – just like wheat bran – a “waste product” in flour production, even though it is very healthy. The oily wheat germ is located at the top of the wheat grain and accounts for only about three percent of the total weight. In addition to many B vitamins, vitamin E and other nutritional values, 100 grams of wheat germ also contain 32 grams of protein.

Overall, wheat germ contains 70 important nutrients, lots of fiber and also a lot of folic acid, which makes them particularly interesting for pregnant women. With their antioxidants, wheat germ also ensures beautiful and healthy skin and a healthy cardiovascular system. Wheat germ* is ideal as an addition to yoghurt, in a smoothie, in a salad or as wheat germ oil*. Wheat germ is high in calories, so two to three tablespoons a day is enough.

Important: Wheat germ is very sensitive to heat, so it should not be heated, boiled or baked, otherwise it will lose valuable nutrients.

hemp seeds

eat hemp seeds? Yes indeed. Competitive athletes have long discovered hemp protein for themselves. The seeds of industrial hemp – so everything is legal, no problem at all – contain many amino acids that the body cannot produce itself, but are very important for muscle building. In addition to this and the reported potency and fertility-enhancing effect, 100 grams of hemp seeds* contain 24 grams of protein, which is exactly as much as beef.

lenses

Lentils, a rather inconspicuous food that has it all. In addition to the many uses of legumes, lentils are also very healthy. Lentils, which, like all legumes, contain a lot of fiber and thus keep you full for a long time, also have a high zinc content, which stimulates the metabolism. In addition, 100 grams of lentils have 23 grams of protein – almost as much as beef – which also has a high biological value, i.e. can be easily absorbed by the body. Lentils are rightly the miracle cure for vegetarians and vegans.

pumpkin seeds

Nuts, kernels and seeds are healthy snacks for in between. They all have one thing in common: they all contain a lot of fat. For example, 100 grams of walnuts contain 65 grams of fat. Pumpkin seeds come off relatively well with their 19 grams of fat. In addition, the tasty seeds also contain all the essential amino acids and 19 grams of protein per 100 grams. The high lysine content also speaks in favor of the pumpkin seeds: lysine is an amino acid that ensures healthy bones and strong connective tissue. Chew on a handful of pumpkin seeds* regularly – your health will thank you.

quinoa

Quinoa: The South American plant is one of the pseudocereals and is one of the healthiest protein sources of all: It contains all the essential amino acids, with the high tryptophan content being particularly noteworthy. Tryptophan is an amino acid that stimulates the production of the happiness messenger serotonin and thus makes eating happy. In addition, quinoa is gluten-free and therefore also edible for people suffering from celiac disease. 100 grams of quinoa contain 13 grams of protein – significantly more than other grains.

Other plant-based protein sources

But that’s not the end of the list of plant-based protein sources. Other high-protein plants are (per 100 grams):
Soy flour – 40 grams of protein
Soybeans – 34 grams of protein
Peanuts – 25 grams of protein
Pine nuts – 24 grams of protein
Pistachios – 23 grams of protein
Peanut Butter – 22 grams of protein
Kidney beans – 22 grams of protein
Chia seeds – 21 grams of protein
Almonds – 20 grams of protein
Oats – 13 grams of protein

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Healthier Than You Think: 10 Foods That Unfairly Have a Bad Reputation

There are some foods that are unfairly given a bad rap by many people. Here we explain which products you are sure to have made a mistake about.

1. Potatoes

The potato. We eat them as an accompaniment to all dishes, but they are not really considered healthy. They are often labeled as fattening foods, but they are even suitable for losing weight. The potatoes have an incredibly high satiety index and are a valuable source of nutrients. The potato contains hardly any fat, but plenty of starch, fiber and, for these proportions, a lot of protein. The vegetables also contain a lot of potassium, B vitamins, phytochemicals, iron, magnesium and phosphorus.

Tip: Of course, this only applies to cooked, unprocessed potatoes. A portion of boiled potatoes with quark keeps you full for an incredibly long time and is often eaten by athletes to provide energy.

2. Eggs

There is a lot of power in eggs. They contain a lot of protein, which athletes in particular take advantage of. They also contain various vitamins, such as vitamins B, A, D and K. The key point with eggs is the natural protein that our body can fully utilize. In combination with the amino acids, the interaction is optimal, and they also fill you up for a long time.

Eggs were notorious for a long time because of their high cholesterol level, but this is only a concern for people who already have high levels in this area anyway. For healthy people this is not relevant.

3. Coffee

A morning without coffee is unthinkable for many people. It helps us to start the day fit or to get us out of the midday slump. Three to four cups of coffee are considered normal daily consumption. The drink is said to promote our performance and reduce the risk of diabetes. In addition, coffee stimulates intestinal activity, thus promoting the intestinal flora and reducing the risk of colon cancer. Even the liver function is said to be significantly improved by the caffeine drink.

4. Chocolate

It is already known to have a high magnesium content. So it is good for nerves and muscles. It helps with stress and tastes great too. Cocoa even contains iron and zinc. But the digestion also benefits from the sweets, because in moderation they have an anti-inflammatory effect and boost the metabolism. The higher the cocoa content, the healthier the chocolate. Instead of a chocolate biscuit, simply snack on a bit of dark chocolate.

5. Peanut Butter

More than just fat – the peanut butter. It sounds incredibly unhealthy at first. The newfangled, delicious, sweet spread from the USA. Unfortunately, the unhealthy stereotype also applies to some varieties, but as soon as you reach for a product that consists only of peanuts and a little salt, you are supplying your body with vitamin E, fiber and proteins. Vitamin E, for example, helps to preserve cognitive abilities, especially in older people.

6. Popcorn

Of course, this doesn’t mean the sweetened, caramel-covered XXL popcorn bucket from the cinema, but popcorn is actually not as unhealthy as many people think. However, there are also salty or natural variants. Because popcorn contains medium- and long-chain carbohydrates, which provide energy over a long period of time. The popped corn contains fiber and the volume of the grains ensures a long saturation phase, which is why it is sometimes even used to lose weight – this certainly sounds utopian to some, but many athletes use popcorn as a source of energy.

7. Corn

Even in its pure form, corn is a great food. It is often avoided due to its starch content, but it is actually packed with proteins, fiber and B vitamins. For example, corn is ideal for very thin or weak people, because the starch it contains in large quantities helps to build up weight and body mass.

8. Burritos

The Mexican dish has long since arrived in Germany and is eaten here at least as much as in its home country. However, they are not exactly considered “healthy”. But it depends on the filling, because if you adjust it, the burrito is anything but unhealthy. For example, choose brown rice, chicken, beans and avocado and this meal will give you everything you need for the day. This dish is full of carbohydrates, fiber, vitamins, minerals and trace elements. However, you have to do without sour cream and cheese for the healthy version.

9. Bananas

Although the banana is a fruit, it is often considered unhealthy because of its high carbohydrate and sugar content. But due to its vitamin C, B6 and potassium content, it is actually very healthy. By the way, if it is a small fruit, it does not contain more calories than an apple.

10. Butter

She doesn’t have to let herself be taken away from bread. Butter contains saturated fatty acids, but also polyunsaturated fatty acids, such as the healthy omega-3 fatty acids. As many people think, saturated fat has not been shown to be bad for heart or cholesterol.

Thanks to vitamins A, D, E, omega-3 fatty acids and linoleic acid, the butter is anything but unhealthy. The butter is just right for people with stomach problems because it is easy to digest. Due to the milk fat it contains, the food also has a positive effect on the risk of heart attack.

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Reduce The Risk of Diabetes: That’s Why You Should Have Breakfast Early

Researchers have found in a new study that an especially early breakfast reduces the risk of developing type 2 diabetes.

Study on diabetes prevention: The investigations delivered the desired result

The Endocrine Society – an international medical organization concerned with endocrinology and metabolism in general – has published a press release on a study. The study was able to establish a connection between type 2 diabetes prevention and an early first meal of the day.

A study on the subject was conducted by senior physician Marriam Ali at Northwestern University in Chicago

Insulin resistance occurs when the body is no longer able to properly use the insulin produced by the pancreas. In addition, the glucose from food can then no longer penetrate the cells as well. People with insulin resistance are at a higher risk of developing type 2 diabetes than people whose bodies are optimally processing insulin.

Metabolic diseases are becoming an increasing problem in society

“With the rise in metabolic diseases such as diabetes, we want to expand our understanding of what diets can address this growing problem.”

To do this, the researchers evaluated the data from 10,575 adults who had taken part in the National Health and Nutrition Examination Survey. The participants divided them into three groups: people who ate for only 10 hours a day, those who ate for 10 to 13 hours, and those who ate more than 13 hours a day. They then divided them into six smaller groups based on the time the first meal of the day was eaten (before or after 8:30 am).

The researchers wanted to investigate whether insulin resistance and blood sugar levels in the body were lower when the subjects had breakfast before 8:30 a.m. In addition, they analyzed whether it also had a positive effect on insulin resistance and blood sugar levels if the subjects had practiced intermittent fasting.

The eating intervals turned out to be irrelevant: the timing of breakfast is crucial

The study found that how much of the day meals were eaten made no difference to blood sugar levels. Insulin resistance was slightly higher with shorter eating breaks than with longer ones. However, it was lower overall for all subjects if breakfast was eaten before 8:30 a.m. – regardless of whether they had eaten all of their daily meals within 10 hours, 10 to 13 hours or more than 13 hours. Eating breakfast before 8:30 a.m. has been shown to reduce the risk of developing type 2 diabetes.

“So these findings make it clear that timing is much more closely linked to metabolic parameters than the length of the eating interval,” says Ali, going on to explain that this reinforces the intake from an early breakfast.

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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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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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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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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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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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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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