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Identify Types of Sugar and Reduce Sugar

Eating healthy also means reducing sugar. However, sugar is delicious and for many people, it is an indispensable part of their daily diet. However, if you are striving for a healthy diet, you should definitely learn to reduce sugar. You should also be able to identify all possible types of sugar.

Serotonin thanks to sugar

Sugar is so popular mainly because it triggers processes in the body that release the hormone serotonin in the brain, which has a mood-enhancing effect. Also, sugar goes into the blood very quickly, causing a burst of insulin to eliminate the sugar each time. This makes you hungry again after a short time.

Consistently reduce sugar

If you want to consistently reduce sugar, you should familiarize yourself with the different names of sugar. If you want to eat little sugar, then simply use the list of ingredients when shopping to check whether and how much sugar is contained in a food.

The higher the sugar appears in the list, the more sugar it contains. Consistent sugar reduction can also help to effectively lower cholesterol. By the way: Brown sugar is by no means healthier than normal white table sugar.

Recognize types of sugar with the sugar list

Basterdzucker, Brown Sugar, Decorating Sugar, Dextrose, Preserving Sugar, Farin, Liquid Sugar, Fruit Sugar/Fructose, Galactose, Preserving Sugar, Glucose, Glucose Syrup, Glycogen, Pearl Sugar, Household Sugar, Hexoses, Instant Sugar, Invert Sugar, Isoglucose, Candisfarin, Candy Sugar, Caramel, Crystal Sugar, Laevulose, lactose, corn syrup, maltodextrin, maltose/malt sugar, molasses, milk sugar, pilé sugar, powdered sugar, refined sugar, raffinose, cane sugar, beet sugar, sucrose, maple syrup (65% sugar), beet syrup (62% sugar), pear syrup (78% sugar), starch sugar, isoglucose, starch syrup, glucose syrup, fructose syrup, maltodextrin, dextrose, dextrose, glucose, vanilla sugar, vanillin sugar, consumption sugar, white sugar, sugar cubes, caramel color.

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Cooking Tips

Identify the Calories in Peppers by Their Color

Peppers are a low-calorie snack. However, not every color has the same calories. You can easily tell how many calories the peppers have by their color. We present the different colors and their calories, carbohydrates, their nutrients, and suitable recipe ideas.

When they hear the word paprika, most people think of the large sweet peppers. However, the paprika genus, also called Capsicum, is a fruit. It also includes hot peppers and chili peppers, which, unlike sweet peppers, are hot. Sweet peppers come in the colors green, yellow, orange, and red. We show you the differences in the color of sweet peppers and how they differ in terms of their nutritional values.

Sweet peppers as a healthy snack

The bell-shaped sweet peppers are the only ones of their kind that do not contain the pungent substance capsaicin. Thus are rather mild. In addition, with a water content of 87%, they are very refreshing and a low-calorie snack, especially in summer. They also contain a lot of vitamin C and potassium. Peppers belong to the nightshade family and come in the common colors green, yellow, orange, and red.

But what is the difference between the different colors? The colors indicate the different stages of ripeness of sweet pepper. Sweet pepper is green at first, then turns yellow and goes from orange to red. Therefore, the green peppers are actually still unripe fruits and only the red peppers are fully ripe, which is why the sugar content differs.

Unripe, low-calorie peppers

However, unripe green peppers are safe to eat. Compared to the other colors, these contain the fewest calories with only 21 kcal per 100 grams and very few carbohydrates with only 2.8 grams of sugar per 100 grams. This makes them a good low-carb snack or a crunchy diet snack. However, they also contain significantly less vitamin C than the other varieties. On the other hand, green peppers have more iron than red peppers, for example, and fiber, which stimulates digestion.

Their taste is often slightly sour to bitter but contains a green freshness. They taste particularly good in combination with tomatoes and are suitable as a pizza topping or pasta. They generally taste good in Asian dishes and are a good balance to sweeter vegetables in cooked dishes due to the light, tart note. Also, note our tips for cooking vegetables and getting vitamins.

Yellow peppers have good nutritional values

The yellow ones are a little riper than the green ones. They have a much sweeter taste and are very fresh and juicy. Yellow peppers have a high percentage of juice. So you can juice them well or make smoothies out of them. They have about 37 calories and 5.3 grams of carbohydrates per 100 grams. They also contain significantly more vitamin C than the green version. Since only a few vegetables are yellow, they are a sunny eye-catcher and bring color and variety to every dish.

Yellow peppers are particularly good at handling heat, making them a good oven or grilled vegetable. But they can also be steamed well and are suitable for stuffed peppers with minced meat and potatoes. In addition, these are particularly popular with children and are good raw food. However, caution is advised, because due to the skin of the peppers, not everyone can tolerate them raw. Our tip: For people who love raw peppers: Cut a few yellow peppers into strips and dip them in hummus as a snack or just nibble on them.

There are also orange peppers

If you leave yellow peppers for a while, they turn orange. Compared to yellow peppers, they contain more carotenoids, which are responsible for the color. The green variant, on the other hand, does not contain any. Carotenoids are good for brain function. And the orange variant tastes a little sweeter than the “yellow siblings”.

With 30 kcal and 4.5 grams of carbohydrates per 100 grams, they have slightly fewer calories than yellow peppers. They can be used to prepare good sauces and dressings or salsas. Their taste goes especially well with green vegetables. They are ideal for salads but also a good raw food snack. They also taste great as stuffed peppers.

Tasty red with lots of calories and vitamins

The red pepper is fully ripe and tastes the fruitiest and sweetest. Only it contains about 140 milligrams of vitamin C per 100 grams. A heat-resistant carotenoid called lycopene, which is good for the heart and circulation and is one of the antioxidants, is responsible for the red color. Lycopene is a radical scavenger, which means that red peppers can be helpful in preventing cancer.

They also have significantly more vitamin A and zinc than the other colors. In addition, they are easy to insert or buy already inserted. But you can also puree them well and make hot sauces out of them, e.g. Ayvar. They are also often eaten dried. The classic, however, remains Hungarian-style stuffed peppers.

But they are also very heat resistant, which makes them good for grilling, roasting, baking in the oven, or stewing. The red ones are the most versatile of the peppers, as they are a good raw food in salads, but can also be used in dressings and sauces. The only downside: they are a bit more expensive and, at 67 calories and 6.4 grams of carbohydrates, have significantly more calories than the other colors. However, they are still a generally low-calorie and healthy snack compared to other alternatives. Nibble on red peppers is still better than a bag of chips. A delicious dish should not do without the red variant.

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Food

Collect, Identify, Eat Wild Herbs: 11 Tips

Collecting wild herbs is not only popular in spring and summer: you can also find wild herbs outside in winter. They literally shoot out of the ground, along the way, in the forest and on meadows.

They are delicious and also a health boost for your body. Here are 11 things you should know about wild herbs.

Wild herbs – the hidden heroes

By definition, wild herbs are on the one hand herbaceous plants that are suitable for consumption and on the other hand have not been processed by breeding. “Herbal” means that the plants do not become woody. Some of them are also medicinal herbs, and they have been proven to have a positive health effect.

1. Collect wild herbs: Not all wild plants are edible!

You should be careful when collecting wild herbs: not everything that looks like wild herbs is actually edible!

The edible wild garlic is sometimes confused with the poisonous plants lily of the valley and arum. Similarly, there is a risk of confusion between wood sorrel and poisonous wood anemone, juniper and sallow tree. Lesser celandine, which can be found under fruit trees or in the forest, should also not be eaten once it has bloomed.

2. Collect wild herbs – even in winter

Unless there is a thick blanket of snow, you can of course also find wild herbs in winter. Typical candidates are

Daisies bloom year-round and are high in vitamin C, magnesium, and iron.
Dandelions sprout very early. Especially at the end of a mild winter, fresh leaves rich in vitamins A and C will soon appear. If you have enough leaves, you can conjure up a fresh salad from them, and the leaves are also good in a smoothie.
Clover is a good addition to salads or smoothies.
Nettles grow very quickly once the snow disappears.

3. They are delicious, for example as a wild herb salad

If you have collected the right herbs, they can be processed into tasty dishes.

Daisies and dandelion leaves go well in a wild herb salad, wild garlic can be used to conjure up tasty soups or wild herb pesto, nettle can be used like spinach.

Herbs are also conquering modern cuisine as tea or green smoothies. If you like it milder, you can add it to herb butter, cream cheese and egg dishes.

4. Collect and store wild herbs

Collecting wild herbs is all well and good, but how do you pick them up? Actually like salad and vegetables: Most herbs can be stored in sealed metal or glass bread boxes in the refrigerator for a few days. They can also be hung upside down in bundles to dry.

If you have a dehydrator, you can also use it to preserve the plants. Flower buds and other plant parts can be inserted and also make an excellent small gift.

5. Wild herbs are better than some medicines

Many plants, whether medicinal or not, can be administered as home remedies. They are processed in a wide variety of forms, such as powder, tea, juice, syrup, ointment, oil or tincture.

Dandelion can be used to promote digestion, ground elder helps with gout, buckhorn against coughs.

6. Wild herbs are bursting with minerals

A simple lettuce and even the superfood kale far outshine wild herbs. If kale contains about 490 milligrams of potassium per 100 grams, the inconspicuous daisy has 600.

Stinging nettle contains three times the calcium and four times the iron of kale. It also offers twice as much magnesium as kale and six times as much as lettuce.

7. Wild herbs are rich in vitamins.

Many wild herbs are rich in vitamins. Stinging nettle, burnet and cinquefoil contain more vitamin C than the cultivated plants kale, broccoli and Brussels sprouts.

The situation is similar with vitamin A and also with the protein content. Eating a wild herb salad is definitely better than doing “functional food” and dizzying vitamin products.

8. Wild herbs contain many bioactive plant substances.

Because of their many ingredients, they taste more aromatic and spicier than cultivated products and can help to cure or prevent diseases. The bitter substances it contains promote healthy intestinal flora and protect against fungal infestation.

Bitter substances are mainly found in dandelion, yarrow and daisies. Protection against free radicals is attributed to flavonoids, which can be found in lady’s mantle and plantain.

The tannins in ground ivy, lesser celandine and loosestrife inhibit inflammation, diarrhea and skin diseases. In addition, saponins, silicic acid, essential oils and much more can be found in abundance in wild herbs.

9. Determine wild herbs

Whether in meadows or fields, in river meadows or forests – you can find and collect wild herbs almost everywhere. To be on the safe side, you should identify the wild herbs before consumption.

10. Buy wild herbs?

It is also practical to have your own herb garden, which can become part of the natural garden. Since wild herbs are particularly robust against bad weather and pests, they hardly need any care. There are now also special mail order companies where you can buy wild herbs. Pharmacies and health food stores also offer them, sometimes as a powder.

Of course, your own harvest guarantees the freshest herbs – and is also more fun.

11. Wild herbs are back in fashion!

A few years ago, picking wild herbs was dismissed as a crank and a romantic, but today they are experiencing a real boom. More and more people are interested in these unjustly forgotten regional superfoods, which are hard to find in supermarkets and which many mistake for weeds.

Anyone who sees wild herbs as part of their kitchen and medicine today is back in fashion, benefits in terms of their health and, on top of that, has something delicious to eat!

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