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Postelein: This is How You Plant and Use The Healthy Herb

Postelein is a hardy leafy vegetable and provides you with valuable vitamins even in the cold season. Here you can find out how to plant Postelein yourself. We also show you a simple recipe for salad with Postelein.

Postelein is a healthy leafy vegetable for the cold season. That is why the plant is also called winter purslane, although it is not related to purslane itself.

Postelein belongs to the springwort family and is also known as common plate herb. The annual plant originally comes from North America, but has also been cultivated and valued in Europe for many years.

Postelein has been somewhat forgotten in recent years. The regional leafy vegetables are easy to care for and provide you with vitamins even in the cold season.

Postel in your garden

You can easily plant Postelein in your garden. The lettuce is easy to care for and particularly suitable for the winter. Postelein withstands cold temperatures down to minus twenty degrees.

You should consider the following points so that Postelein thrives in your garden:
Location:
Postelein prefers a sunny to half-shady site.
Since the leaves don’t take root very deeply, you can grow the leafy greens on the balcony.
Floor:
Postelein thrives best in well-drained, humus-rich soil.
Before you start sowing, you should loosen the soil well and enrich it with some ripe compost.
Sowing:
The optimal germination temperature for Postelein is below twelve degrees. You should therefore only sow Postelein from the cool days of September. Depending on the temperature, sowing is possible until March.
To do this, make a groove about one centimeter deep in the soil and scatter the seeds densely. Then cover them lightly with soil. If you create several rows, you should keep a distance of four to six inches between them.
At eight to twelve degrees, the seeds need about two to three weeks to germinate.
Care:
Like spinach, Postelein is one of the so-called weak eaters. If you enriched the soil with compost at the beginning, you do not have to fertilize the plants additionally.
Postelein is sensitive to drought. Make sure the soil is always moist.
Harvest:
You can harvest Postelein for the first time after six to eight weeks. Cut the leaves about an inch off the ground.
Similar to arugula, the leaves grow back – so you can harvest regularly.
From April, Postelein will sprout small white flowers. It is then no longer suitable for consumption.
Caution: In the flowering period, Postelein likes to multiply itself and spreads widely. Cut off the flowers early to avoid this.

Recipe for a delicious salad with Postelein

The thick, heart-shaped leaves of Postelein are characterized by their mild, slightly sour taste. The winter salad provides you with something in the cold season

Vitamin C,
iron
and calcium.
Postelein is usually prepared as a salad. Older leaves can also be steamed like spinach. We present you a simple recipe for the tasty winter salad:

Ingredients:
200 g Postelein
1 ripe pear (alternatively 1 apple)
optionally 1 ripe avocado
1-2 cloves garlic
olive oil
balsamic vinegar
Salt
pepper
a handful of walnuts
Preparation:
Wash the Postelein thoroughly and pluck the larger leaves into small pieces.
Also wash the pear and cut it into small cubes.
Divide the avocado and cut the flesh into cubes.
Peel the garlic cloves(s) and cut them into fine pieces.
Mix all ingredients in a suitable container.
Season your salad with olive oil, balsamic vinegar, salt and pepper.
Garnish with walnut pieces before serving.

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Cooking Tips

Tips and Instructions on How to Cook Eggs Properly

Lots of tips and tricks for cooking eggs properly with instructions for cooking perfect eggs. All household tips for Boiling eggs with tricks for hard and soft eggs. With fresh eggs test.

Household tips for boiling eggs

So you have perfect breakfast eggs and know the tricks for optimal cooking times for an ideal boiled egg. Also, note the tips for storing eggs and preserving eggs.

  • Marking with a pen helps to distinguish between boiled eggs and fresh eggs in the refrigerator. All boiled eggs get a black dot on the egg.
  • Quenching the eggs in cold water immediately after cooking will prevent the yolk from turning green.
  • Use up and boil older eggs first. The older the eggs, the more important it is to quench them in cold water.
  • Don’t boil eggs for too long and don’t boil over 90°C, otherwise, the iron in the yolk and sulfur in the egg white will start to dissolve, and then this greenish edge will appear on the hard yolk.
  • You can also reuse the eggshells very well as organic fertilizer for the flowers and plants in the household.

Instructions for cooking eggs

For the perfectly boiled breakfast egg, we have collected the most important points in instructions for boiling eggs: Ideally, use room temperature eggs for cooking. If you get the eggs fresh from the fridge you have to add that to the cooking time. The boiling water in the pot should be high enough to completely cover each egg. Alternatively, you can also cook the eggs in steam, but then you need a lid on the top. you have to be careful that not too much water evaporates before the eggs are ready according to the cooking time.

Optimal cooking times for eggs

For an ideal boiled egg, a distinction is made between soft, waxy, and hard eggs. Do not cook the eggs too long or too hot, as the eggs usually continue to cook. The following cooking times apply to eggs in already boiling water. If you boil an egg in cold water, just add 2 minutes.

Always carefully put the eggs in the pot

When the water boils, carefully place the egg in the saucepan with a spoon. After boiling, use the same spoon to fish the eggs out of the water again. Then rinse under the tap with cold water until you feel a cool peel. Quenching prevents further cooking, especially with soft eggs. If you leave soft eggs alone, the yolk will continue to set.

What to do if eggs burst

When eggs burst, the temperature difference between egg and water is too high. In these cases, take the eggs out of the fridge early so that they can warm up to room temperature. Or preheat under lukewarm water beforehand. Vinegar and salt in the cooking water will help coagulate. Then at least burst eggs will not appear. So just add vinegar or salt to the water.

The fresh egg test

You can test whether eggs are fresh by looking at the raw egg from the outside or by breaking it open and analyzing the egg contents. With broken eggs, you can test and identify fresh eggs as follows:

  • Fresh eggs have the yolk in the middle of the albumen. The thick egg white forms a kind of ring around the bulging yolk. In old eggs, the albumen liquefies, and the yolk shifts to the edge or becomes flatter or wider.
  • If the chicken feed contains a lot of corn, the egg loses its tension and becomes runny. On hot days, the animals drink a lot of water. As a result, the eggs lose their consistency and also become thinner.

Test fresh eggs with the egg closed

  • The swim test involves placing the whole egg in cold water. If the egg is fresh, it stays on the ground.
  • In the shake test, you hear a gurgling noise when you shake the egg. Then the egg is no longer fresh.
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Food

Are Rowanberries Really Poisonous? This is How You Can Use Them

The assumption that rowan berries are poisonous persists. We explain the actual connections and how you can use rowan berries.

Rowanberries are not poisonous

According to the Nature Conservation Union, the bright red rowan berries along the way are not poisonous – but you should only eat the tart wild fruits cooked. This is because the bitter parasorbic acid becomes easily digestible sorbic acid.

A special form of the rowan berry from Eastern Europe is the Moravian, also known as the sweet mountain ash. The bitter-free cultivar has such a high sugar content that you can eat it straight from the tree. Its berries are up to 1.3 centimeters thick. Moravian also grows here and is actually one of the most popular rowan berries.

The very sour and bitter-tasting fruits of the local mountain ash are rich in vitamin C (80-100 milligrams per 100 grams of berries). According to the Federal Center for Nutrition (BZFE), rowan berries also contain provitamin A, which is important for the visual process after it has been converted into vitamin A in the body. It also contains essential oils and fiber such as the gelling agent pectin.

A puree of rowanberries (see instructions below) is said to help against loss of appetite and indigestion. In folk medicine, rowan berries are also known to help with colds, gout and rheumatism.

For a long time, rowan berries had another medical benefit: a certain type of sugar, sorbose, used to be used as a sugar substitute for diabetics. Today it is produced industrially as sorbitol.

Non-toxic: rowanberry jam

Rowanberries ripen in October. According to conservationist Sönke Hofmann, the best time to harvest is after the first frost, as the fruits develop their sweet and tart aroma afterwards. You can boil the red rowanberries with apples and lots of sugar to make them edible.

However, if you wait too long, you can be unlucky that the animals have already eaten most of the berries.

You can make the following delicacies from rowanberries, as confirmed by the Federal Center for Nutrition:
You can use the berries to make jam or jelly for your breakfast.
you can make a sweet rowanberry syrup or juice yourself.
If you want to make a special drop, a liqueur or brandy made from rowanberries would be an innovative idea.
A chutney made from rowanberries, for example, goes well with a soft cheese. You can use onions, tomatoes, raisins and peppers in it.
Rowanberries also taste good in pastries and cakes.
For rowanberry puree, you should soak the fruit in water with a dash of vinegar overnight. You can then pass them through a sieve and mix them with mild-tasting fruits such as apples, quinces or pears. Cinnamon and cardamom are suitable spices.
You can also add the dried berries to fruit or herbal teas.

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Food

Lemon Pepper: Application and How to Make it Yourself

Spices like lemon pepper give many dishes the right kick. In our instructions, we will show you which dishes are best refined with lemon pepper and how you can make it yourself at home.

Lemon pepper is a delicious spice mix that you can use to refine many dishes. You can buy this spice mixture ready-made in the supermarket. However, you should always make sure that only lemon zest and pepper are listed on the list of ingredients. Because many lemon peppers offered in the supermarket are actually more seasoned salts. The main ingredients are salt, sugar and sometimes also glutamate. The actual spice is only contained in small quantities.

Also make sure that it is definitely the right lemon pepper. Indonesian lemon pepper is a type of pepper related to Szechuan pepper and is a completely different spice.

Using Lemon Pepper: Application in the kitchen

The freshness of the lemon paired with the spiciness of the pepper goes particularly well with the following dishes:
Salads: If you love Mediterranean cuisine, you should definitely stir a pinch of lemon pepper into your next potato, tomato or carrot salad.
Grilled vegetables: Summer vegetables such as zucchini and eggplant taste particularly delicious if you marinate them with a little lemon pepper before grilling.
Fish dishes: A pinch of lemon pepper after cooking makes white fish really aromatic. Fish soup can also be tasted excellently with it.
Poultry: Chicken thighs marinated in lemon pepper taste great on the grill in the summer.
Your creativity knows no limits. If a dish is missing the icing on the cake, lemon pepper is usually the right choice. If you like baking Christmas cookies, you can even add a pinch of lemon pepper to your shortbread dough.

Make lemon pepper yourself – instructions

You can also easily make lemon pepper yourself:
Remove the outer zest of four unwaxed organic lemons with a lemon or parmesan grater. Peel off only the yellow layer on the outside. The white middle layer tastes bitter and gives the finished lemon salt an unpleasant taste.
Add exactly the same amount of coarsely ground black pepper (by volume) to the lemon zest. If you don’t have a pepper mill, you can coarsely grind the pepper by putting it in a freezer bag and crushing it with the rolling pin.
Dry your lemon salt for an hour in the oven or dehydrator at 50 °C (circulating air). You don’t have to preheat the oven for this.
If you want, you can also turn your lemon pepper into a seasoning salt. To do this, mix two teaspoons of coarse sea salt flakes into your finished spice mixture.

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Lifestyle

9 Tips on How to Avoid Food Waste During The Holidays

Christmas dinner is about feasting with the family. But when we dine so festively, we should be all the more careful not to waste food. Avoid holiday food waste with these tips.

The rest of the Christmas roast ends up in the garbage, the dumplings would have been enough for several large families. It seems absurd: At the festival of love, we treat food in a particularly careless way. And on the other hand, we often become more aware during this time that other people are in need and, for example, dependent on the food banks.

Food waste is a problem at any time of the year

It should actually be a matter of course throughout the year that we handle food carefully and prevent food waste wherever possible. But the numbers are sobering: According to a study commissioned by the Federal Ministry of Food and Agriculture, every consumer throws away around 75 kilograms of food every year.

47 percent of this waste in households would be avoidable and another 18 percent partially avoidable. Unavoidable food waste is, for example, egg, onion or banana skins, which of course we could not eat. We are responsible for the rest ourselves because we shop wrong or throw away food too early.

The best tips against food waste at Christmas

For the Christmas days, when we often feast a lot or have to provide more people with (celebratory) food than in everyday life, you should consider the following things – to prevent unnecessary food waste from the outset.

1. Plan the Christmas menu carefully

How many people come to the feast, which ingredients do you need exactly, what do you cook for lunch and dinner on all public holidays? The more far-sighted you are planning the Christmas menu, the more targeted you can buy the right quantities. That way, there are no exaggerated hamster purchases, some of which end up in the trash.

2. Talk to guests beforehand

It can also be helpful to involve family members in the planning: how many dumplings does your uncle like to have as a side dish? Does the little sister even want a soup beforehand or is that too much for her? Of course, it should be possible to have a second helping if someone is hungrier than expected. But if you make menu planning as individual as possible, you can influence that less is left over overall.

3. Offer lighter fare

Many families have traditional dishes that are served at Christmas. Anyone who is open to modifying traditions a little can try to make what is often very heavy fare lighter. Roast goose with red cabbage and dumplings is hearty and filling – there is a high risk of not eating everything. How about a fresh salad as a side instead? Fish or vegetarian main dishes are also less digestible and the risk of food waste is reduced.

4. Prefer loose goods when shopping

In order to buy the right amount of food as precisely as possible, it is advisable not to use large packs. It is better to buy loose than packaged goods or choose groceries from the deli counter. By the way, this has two advantages: Not only can you more easily adjust the purchases to the number of guests, but you also avoid unnecessary packaging waste.

5. Buy last-minute fresh produce

Do all the Christmas shopping a few days in advance? That’s not a good idea. It makes more sense to procure all food that can be stored well for a long time with sufficient lead time. If the menu includes fresh items like lamb’s lettuce and perishable fruits and vegetables, ideally stock up on those ingredients the day before Christmas Eve. This way you ensure that the food for the feast does not spoil beforehand – causing food waste and despair in the kitchen.

6. Serve small portions

Christmas dinner is the epitome of gluttony. Still, we don’t have to encourage the habit of overeating. Serve multiple courses, but each in small portions – so all guests feel spoiled without the feast getting out of hand. Eating less often means less food waste.

7. Store leftovers properly

If something is left over after the feast, the elaborately prepared meal does not have to end up in the garbage. Store the leftovers in separate containers in the fridge – note the different temperature zones -, freeze them (label with the current date!) or preserve them in some other way, for example by boiling them down. Very important: Do not leave meat and fish at room temperature for a long time and it is best to freeze both immediately after eating.

8. Use the leftovers creatively

Aside from the fact that a second portion of Christmas dinner tastes just as good for lunch the next day: be creative and think about how you can use the leftovers to make something new that is just as delicious. Leftover raclette meat can be fried, for example, and used in casseroles, cold in salads, etc. Leftovers taste cold with tartar sauce, with salad or as a sandwich. Diced and fried with an egg in a pan, dumplings become a completely different dish.

9. Make other people happy

The nice elderly woman who lives next door is spending Christmas alone? She will certainly be happy if you bring her a portion of roast or a piece of stollen if you have miscalculated the amount. You can probably think of another way to make other people happy with a part of your celebratory meal!

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Food

Molasses: How Healthy Is Cane Molasses?

Due to its high nutrient density, molasses is considered a healthy alternative to sugar. Here you can find out what the dark syrup is all about and its health benefits.

What is molasses?

Molasses is a by-product of sugar production. The sugar cane is spun until the solid and liquid components separate. The solid pieces are the small crystals that are later sold as table sugar.

The liquid is what we refer to as molasses. It is boiled a few times, which gives it its typical dark colour. The following applies: the more often molasses is boiled, the darker it is and the less sugar it contains. Nevertheless, the sugar content is still very high with an average of 60 grams per 100 grams.

Note: Sugar beet syrup looks very similar to molasses and is therefore often confused with it. However, the syrup is made from whole sugar beets, which are boiled for it. Molasses, on the other hand, is actually just a “waste product” from the production of sugar from sugar cane.

use of molasses

Molasses is mainly used in agriculture as animal feed and is particularly well-known as a strengthening food for horses. The food industry likes to use the dark syrup as a basis for fermentation processes – for example to produce yeast or alcoholic beverages. For example, some rum, vodka and whiskey are made from molasses.

You can also buy molasses pure in health food stores and use it as a spread or topping for porridge, yoghurt and the like. It is also suitable for baking and for strong sauces or stews. Molasses tastes tart, malty and slightly reminiscent of liquorice.

Molasses a new superfood?

Due to its high nutrient density, molasses has become known as a new superfood in recent years. Since the sugar content is relatively low compared to other sweeteners such as honey or maple syrup, it is often used as a healthy alternative to sugar. With around 280 kilocalories per 100 grams, it actually contains significantly fewer calories than normal table sugar.

However, the concentration of vitamins and minerals, as well as the sugar content, vary depending on the type of production. Light molasses, also known as golden syrup, still contains a relatively large amount of sugar and few micronutrients.

A strong dark molasses scores primarily with its high content of iron, calcium, potassium and magnesium. Iron plays an essential role in the transport of oxygen in the blood and the function of our immune system. We need magnesium and calcium for our bone and skeletal system, among other things, while potassium is particularly involved in the transmission of signals between nerve cells.

The iron content of molasses in particular is relatively high compared to other foods. 100 grams of the syrup contains between 10 and 20 milligrams of iron. For comparison: The daily iron requirement for adults is ten milligrams. This means that around 15 grams of molasses per day already cover around a fifth of your daily requirement.

You can also make it easier for your body to absorb iron by taking the molasses together with a food containing vitamin C. For example, you can dissolve two teaspoons of the syrup in some water and add some lemon or orange juice.

Nevertheless, you should be careful not to consume too large amounts of dark molasses. For example, the WHO has long recommended limiting the daily intake of so-called “free sugar” to less than ten percent of total calories. Recent WHO guidelines indicate that free sugars should ideally be less than 5 percent of total calories. This usually corresponds to about 25 grams of sugar per day, i.e. about six teaspoons.

In order to get enough iron, you can also use other, lower-sugar sources such as whole grain products, legumes, oatmeal or pumpkin seeds.

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Food

Celery Salt: Application and How to Make it Yourself

With celery salt, you can add flavor to savory foods without resorting to flavor enhancers or other unhealthy ingredients. We show you how to make celery salt yourself and how to use it.

Celery salt naturally adds a savory touch to your savory dishes. Celery is an integral part of many soup seasonings – you can therefore use homemade celery salt in a similar way to soup powder. The advantage: It is completely free of unwanted additives.

Celery Salt: The Ingredients

To make your own celery salt, you only need two ingredients:
1 stalk of celery with celery greens
100 grams of salt
Buy the celery as regionally and organically as possible. In this way you avoid chemical pesticides and long transport routes. You can also do without packaging waste if you buy your vegetables at the weekly market.

Normal table salt is suitable for celery salt. It does not have to come from the Himalayas, nor does it have to be sea salt. This is neither better nor healthier – on the contrary, microplastics have already been discovered in fleur de sel and in sea salt. However, make sure that your salt is free of anti-caking agents and other chemical additives.

Additionally you need
a dehydrator and
a good blender or coffee grinder.
If you don’t have a dehydrator, you can alternatively dry the celery in the oven at a low temperature. However, a dehydrator is much more energy efficient.

Celery Salt: The Preparation

The preparation of celery salt is very simple:
Wash the celery thoroughly.
Separate the celery greens from the bulb.
Cut the bulb into fine cubes.
Distribute the cubes evenly in the dehydrator or alternatively on a grid.
Allow the celery cubes and celery greens to dry in the dehydrator for about 12 to 14 hours. Depending on their size, the pieces need about four to five hours in the oven at 50 degrees.
Grind the dried celery leaves and dice into a fine powder.
Mix the powder with the salt and fill the finished celery salt into a screw-top jar.
Stored in the dark, celery salt can be kept for several months.
Tip: If you want to do without salt altogether, you can season your dishes with just the dried and chopped celery.

How to use celery salt

You can use celery salt in many ways in the kitchen – here are some inspirations:
The fine seasoning goes well with potato dishes such as potato gratin, potato soup or fried potatoes.
Tomato sauce or homemade tomato sauce also get a special flavor from celery salt.
Whether it’s fried eggs, scrambled eggs or a vegan alternative – dishes with eggs harmonize well with the seasoning salt.
Celery salt is also suitable for refining salad dressings, sauces and dips.

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Food

Chestnut Honey: What Makes it Special and How it Works

Chestnut honey is touted as a miracle cure in naturopathy and is popular with gourmets because of its tart taste. What the noble honey is all about.

What is special about chestnut honey?

Chestnut honey is a very special delicacy and significantly more expensive than conventional honey. This is because chestnut honey can only be produced to a limited extent.

For chestnut honey, bees have to collect the nectar of the chestnut tree during its brief flowering period from June to July. After its heyday, the chestnut tree begins to develop the sweet chestnut, also known as chestnut.

Pure chestnut honey has a very intense taste and can also taste bitter. Beekeepers mitigate the bitter taste by mixing pure chestnut honey with another type of honey. Robinia honey in particular is popular with beekeepers because it is cheap and tastes mild. If a product is officially called chestnut honey, the honey must consist of at least 90 percent nectar from chestnut trees.

The Health Benefits of Chestnut Honey

Like other types of honey, chestnut honey consists largely of sugar, which is supplemented by a small proportion of enzymes, acids, vitamins and minerals. About 75 percent of the sugar contained in honey consists of the two simple sugars glucose and fructose. Chestnut honey is characterized by a particularly high fructose content, which is why it has a liquid consistency and crystallizes very slowly.

Chestnut honey is repeatedly touted by manufacturers as a natural remedy. Various scientific studies have shown that honey can have a health-promoting effect. So it was found that honey:
has an antioxidant effect and thus protects the body from free radicals and fights inflammation.
can delay the development of cancer and cardiovascular disease.
has a probiotic and antibacterial effect and thus protects the body from harmful germs.
Chestnut honey is one of the healthiest types of honey as it is very high in antioxidants and minerals. In addition, chestnut honey contains a high proportion of monoamine oxidase inhibitors. These are used as antidepressants by psychologists and psychiatrists to treat depression, Parkinson’s, and Alzheimer’s. Chestnut honey can actually trigger feelings of happiness in you.

Chestnut honey is a sugar and should therefore only be consumed in moderation

With all the health benefits of chestnut honey, you should always keep in mind that honey is a sugar. (It contains up to 85 different types of sugar.) The World Health Organization recommends that you consume no more than six teaspoons of pure sugar per day.

If you consume too much sugar, the risk of developing:
overweight and obesity
diabetes
cardiovascular diseases
Therefore, always consume honey in moderation. Sweetening the tea or yoghurt with a little chestnut honey or other honey is healthier than using white sugar or sweetener.

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Food

Basil Oil: Application, Effect and How to Make it

Basil oil is extracted from basil leaves and flowers. What is little known: it has been used in areas other than the kitchen for thousands of years and has many healing effects.

The application of basil oil

Basil originally comes from India. Basil oil is widely used in Ayurvedic cuisine and medicine. It tastes good in dishes such as tomato and mozzarella salad. But you can also use it as a remedy.

Add 2-3 drops of basil oil to your tea. You can increase the effect if you also add a spoonful of honey. This should help with bronchial diseases, colds or digestive problems, for example.
You can also inhale with it, which is supposed to relieve irritable bowel syndrome and help against mental tension and nervousness. Put a few drops of oil in hot water and inhale the steam, for example under a towel.
Basil oil has anti-inflammatory and detoxifying effects in various areas, which various studies show.
Caution: Do not apply the oil directly to the skin. This can cause skin irritation. You can mix it with a mild olive oil or sunflower oil, for example. Basil oil should not be used during pregnancy as a study has shown that it can promote labor.

Basil oil is also often found in the following products:
in fragrance lamps
in cosmetic products
in perfumes (due to its spicy scent)
in massage oils
as compress applications
bath additive. A warm bath with basil oil is recommended for menstrual pain, for example.

Other effects of basil oil

Basil oil is said to have the following effects:
antispasmodic
calming
balancing and strengthening for the nerves, i.e. a natural nerve tonic
pain relieving
increases blood circulation
antibacterial and expectorant, which is why it is used for acne, colds and coughs
stimulates gastric juice production and thus promotes digestion
detoxifying
strengthens the formation of anti-stress hormones, which is said to have an antidepressant and memory-promoting effect
acute against headaches, for example you can mix it with oil or cream on your temples
stimulates the formation of female hormones and is said to help with hormonal imbalances and irregular menstruation
Only a few studies can be found on the effects, which is why the statements can only be made relatively. If you have symptoms, you should not rely solely on the effects of basil oil.

How to make basil oil

You can also make the basil oil yourself. It is then not the essential oil, but an oil enriched with basil. You can also use the homemade oil internally and externally, or use it to serve in salads.

For production you need:
1 clean bottle or a large jar
2 handfuls of chopped basil leaves and stalks
cold-pressed olive oil or sunflower oil
How to make basil oil yourself:
Put the basil in the bottle or jar.
Cover the basil completely with the oil. This is important, otherwise it can become moldy.
Swirl the oil once a day for four weeks.
After four weeks you can filter it and keep it in a dark bottle for about a week.

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Lifestyle

Potato Diet: How it Works and How Useful it is

Can a Potato Diet Work? And how can you lose weight with the “fatty food” potato? We explain why the diet works – but you should still keep your hands off it.

Potato diet: how it works

There are different variants of potato diets – all forms of this diet have a few key features in common:
Potatoes are at the top of the menu: you should eat around 600 to 1000 grams every day.
You should also eat potatoes with every meal if possible. If you don’t have an appetite for potatoes in the early morning, you can eat fresh fruit or whole-grain oatmeal with low-fat yogurt.
The potato diet does not dictate how you have to eat the potatoes. So you can freely choose between potato dishes.
Some forms of the potato diet allow you to eat vegetables, lean meat, and steamed fish on the side.
It is particularly important that you drink enough water, herbal tea or fruit tea during the diet. You shouldn’t be drinking less than two liters of fluids a day.

Why do potatoes help you lose weight?

For a long time, the potato was considered fattening – that has now turned out to be a mistake. The following ingredients will help you lose weight:
Due to their extremely high water content of almost 80 percent, potatoes are very low in calories.
This type of vegetable contains a lot of carbohydrates and fiber, which ensure a long-lasting feeling of satiety.
Potatoes have a high protein content. This saturates and stimulates the metabolism and muscle building.
They also contain vitamin C, which also promotes fat burning.
Potatoes also have a large amount of potassium. The nutrient helps your body break down water retention and burn calories.

Does a potato diet make sense?

Potatoes are filling and contain a number of important ingredients. The strong feeling of satiety makes it easier for you to do without sweets after eating.

However, it is not advisable to follow the potato diet for more than a week. Deficiency symptoms can then appear due to the unbalanced diet, which you can only compensate for with additional foods such as meat, vegetables or fish.

You may be fooled by the dehydrating effect of the potato. Potatoes primarily break down water and not fat. Despite the large number of dishes that are possible with potatoes, even this mono-diet can become monotonous over time. This carries the risk of a possible yo-yo effect as soon as you fall back on your old eating habits. Therefore, it makes more sense in the long term if you pay attention to a balanced diet and enough exercise to maintain or lose weight.

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