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What Goes Into Making The Perfect Coffee

The perfect coffee should not fail simply because the right accessories are missing. Here is a small selection for making the perfect coffee.

Good coffee can be very simple. We will show you which equipment should not be missing.

Very early on, with the discovery of the coffee beverage, a real coffee culture centered around the coffee bean emerged. The first coffee house in Europe was built in 1554 in Constantinople, now Istanbul. Since then, many other coffee houses have opened – not only in Europe. With its creation, the focus was not only on the coffee drink itself. Rather, everything around it had to be right. It is not for nothing that coffee is the second most important commodity in the world, and is only trumped by trade in petroleum products.

So what does the coffee do credit to, if not the right coffee accessories that intensify the taste and enjoyment even more? With the right accessories, attempts are made to get the best out of the coffee bean – both in terms of taste and appearance. As is well known, the eye eats and drinks with you. As a result, there is now also a wide variety of coffee accessories for everything to do with coffee: it ranges from the coffee grinder for grinding coffee beans and espresso makers to the right container for every coffee beverage. Of course, the crema from the milk frother and the matching milk jug should not be missing for a grand finale. Here is a small list of relevant accessories so that you don’t miss anything when enjoying the perfect coffee. This must not be missing if you want to make the perfect coffee.

The right coffee accessories for the perfect coffee

Coffee pots, coffee filters, coffee machines, coffee grinders, milk frothers, espresso makers – the list of coffee accessories seems to go on and on. Nowadays there are a lot of coffee accessories that serve as tools to prepare a delicious cup of coffee. This accessory has been specially manufactured for the hot drink, so that coffee lovers can fully enjoy the particularly aromatic taste without much effort.

A common coffee accessory is the coffee grinder, for example. With the coffee grinder, the coffee lover is no longer tied to pre-made coffee powder. He can prepare the coffee beans himself at any time. In contrast to ready-made coffee powder, this has the great advantage that the bean still contains many aromatic substances. These disappear quickly if the grinding is too far away from the coffee preparation. Coffee grinders are available with different grinding systems, which are used in different areas depending on the purpose. Such a coffee grinder is ideal for using an espresso maker. The espresso maker is ideal for conjuring up the perfect espresso in just a few simple steps – according to your own preferences. Those who have decided to prepare their coffee with an espresso maker and not with a fully automatic machine experience the true spirit of traditional coffee enjoyment.

According to a study, 85.4% of the coffee drinkers surveyed in Germany between the ages of 18 and 64 drink their coffee with milk, cream or milk foam. So if you don’t want to be without a frothy topping on your delicious coffee drink, you definitely need a milk frother. Hardly any practice is needed to correctly froth milk, as you quickly get the hang of it and conjure up delicious milk froth in no time at all and enjoy your coffee to the fullest. Any type of milk can be used for frothing, but the easiest way is to use high-fat whole milk. Milk fans with a portafilter can fall back on the well-established milk jug, which also looks good in any room.

If you are expecting visitors or customers – or want to let your employees enjoy it right away, you can use a beautiful serving jug. It also offers space for several cups of coffee, so that new coffee does not have to be prepared as often. Stelton, Bialetti and KitchenAid, for example, are well-known brands that have proven themselves time and again in the field of coffee accessories. One last interesting coffee accessory is the portafilter tamper. With this, the ground coffee in the brewing sieve is regularly pressed so that the water flowing through can extract the ground evenly when the coffee is drawn off.

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Food

A Journey Into The Past: The History of Coffee

Coffee is everywhere these days. But where does coffee originally come from and how did it become the cult drink it is today?

If you are a coffee lover and want to know more about the origins of coffee, you will find answers to many questions about the origin of the cult drink here.

To learn about the history of coffee, let’s embark on a journey far back into the past. There are some legends surrounding the history of coffee, this is one of them:

According to legend, the coffee plant originated in Abyssinia, today’s Ethiopia. Around the year 850, a shepherd boy there discovered that his goats became more animated after eating a certain type of berry: the coffee berry. Thereupon monks tasted the coffee cherries, but the taste was too bitter for them. They threw the cherries into the fire and a delicious aroma spread. With renewed curiosity, the monks looked at the roasted coffee beans and used them to prepare an infusion. They saw it as a gift from God as the drink’s caffeine content helped them stay awake during prayer. Thus, by chance, the monks came across the right way to prepare the coffee cherry right at the beginning of the coffee story, namely roasting the cherries for a subsequent infusion.

Once around the world

The next big step in the history of coffee came about 250 years later: During this time, coffee came to Arabia and was enthusiastically received by the Persians under the name “Wine of Islam”. Devout Muslims are forbidden from drinking wine, so the stimulating effect of the coffee drink offered them a good alternative. The term coffee comes from the ancient Arabic word Qahwah, which means “exciting” and describes the effect of the caffeinated drink. The drink spread further in the second half of the 15th century in the Arab empire via Mecca and Medina, until it reached Cairo in 1510. The Ottoman Empire followed in the early 16th century. Arabia, Asia Minor, Syria, Egypt and south-eastern Europe were also under the spell of coffee. In the years 1530 and 1532, the history of the coffee house culture finally found its origin: This is where the first coffee houses in Damascus and Aleppo were founded. In 1615, coffee was brought to Western Europe by Venetian merchants, where the stimulant spread rapidly and resulted in the founding of more coffee houses. The enterprising bourgeoisie in particular benefited from the drink because it helped as a sobering drink. Dutch and English sailors spread the coffee plant in their colonies around the world.

Towards the end of the 17th century, the first coffee trees were successfully grown in greenhouses. Louis XIV received such a coffee tree as a gift in 1714.

Since the beginning of the 20th century, Brazil has been the number one coffee producer in the world. Today, about a third of the 150 million bags of coffee beans a year are produced by Brazil. Central America and the tropical regions of South America are also among the largest coffee producers. While coffee was still roasted in the home by everyone up until the beginning of the discovery, the history of coffee took a turn with industrial production. In 1901, the first instant coffee powder was invented by the Japanese Dr. Sartori Kato introduced. A little later, in 1938, Nestlé took up the challenge and began commercializing the soluble coffee powder, the so-called instant coffee. Coffee consumption increased exponentially from 600,000 bags in 1750 to 48 million bags in 2011.

The cult drink coffee

The history of coffee goes far back into the past: An exciting journey took the coffee bean from Ethiopia around the world and made the resulting hot drink a cult drink as we know it today. Especially in the last few centuries, coffee consumption has increased many times over to around 50 million bags. This high number means that coffee is the second most important traded commodity – right after petroleum products. Coffee is now available in a variety of varieties, which means that everyone can find their personal favorite coffee.

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Cooking Tips

Reading Coffee Grounds – The Enjoyable Look Into The Future

Reading coffee grounds has a long tradition. Now the tradition is being revived on New Year’s Eve in order to look to the future in a cheap and environmentally friendly way.

Reading coffee grounds – the alternative to pouring lead

New Year’s Eve is the perfect moment to make plans for the new year and take a daring look at the future. What will next year bring? Many people still rely on lead casting, in which lead is melted and the newly created figures are interpreted. Unfortunately, lead casting is harmful to the environment and health, so more and more people are doing without it. But there is a healthy and environmentally friendly alternative that is at least as much fun – namely reading coffee grounds.

The origins of reading coffee grounds

Reading the coffee grounds is an old tradition. Like the coffee itself, the tradition comes from the Orient. No wonder that not only the enjoyment of coffee conquered the world, but also the mystical reading of coffee grounds. It is a popular pastime, especially in Southeastern Europe and Turkey. Looking into the future works best with a poured mocha or Turkish coffee. This leaves a large amount of coffee grounds at the bottom of the cup. But even with simple filter coffee, the necessary coffee grounds can be produced quickly and easily.

Reading coffee grounds on New Year’s Eve

Reading coffee grounds is great fun for the whole family. It is best for everyone to get their own coffee, after all, everyone has an individual future ahead of them. Depending on their age, children can take part in the spectacle with decaffeinated coffee substitutes or the adults drink an additional cup of coffee and provide it. Together, looking into the future is twice as much fun:
Put finely ground coffee in a pot and then fill it up with hot water. Stir a little
When the ground coffee has settled, you can pour the coffee into the cups
Now it gets exciting, because according to the real Turkish ritual, they now have to swirl the cup three times and breathe into it three times
Enjoy your coffee now
Put a saucer over the empty cup. Now the moment has come to ask a specific question about the future
Just wait a moment and then turn the cup and saucer over so the coffee grounds are on top of the saucer
Then you have to breathe on the saucer three more times and let the resulting patterns work on you

Interpret the coffee grounds

Now the exciting part of the evening begins: reading the coffee grounds. They recognize a variety of shapes, patterns, and sometimes figures that look like animals, plants, or objects. Each form can be interpreted in a certain way. This creates fun discussions. Other divination systems such as symbol books or tarot cards are suitable as templates for the interpretation of the patterns. The list of symbols and their meaning is endless. But you can also not take the whole thing too seriously and let your imagination run wild with the interpretation. Together, while reading coffee grounds, the most exciting future prophecies emerge.

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Zambia

How are local vegetables and greens incorporated into Zambian dishes?

Introduction to Zambian Cuisine

Zambia is a landlocked country located in Southern Africa, and its cuisine is a reflection of the country’s diverse cultures and natural resources. Zambian cuisine is primarily based on staple foods such as maize, cassava, sweet potatoes, and beans. The cuisine also incorporates meat, fish, and vegetables, making it a balanced and nutritious diet.

The Significance of Vegetables and Greens

Vegetables and greens are an essential part of Zambian cuisine. They provide essential nutrients, vitamins, fiber, and minerals needed for a healthy diet. They are also a significant source of protein for vegetarians and vegans. Vegetables and greens are grown all over Zambia, making them readily available and affordable for all.

Traditional Zambian Vegetarian Dishes

Zambian cuisine has several vegetarian dishes that have been passed down through generations. Some of the popular vegetarian dishes include Nshima and beans, which is a staple meal made of ground maize and boiled beans. It is usually served with a side of vegetables or greens. Other traditional dishes include Chikanda, a delicacy made of ground peanuts and wild tubers, and Munkoyo, a fermented drink made from the root of the Munkoyo tree.

Popular Local Vegetables and Greens

Zambia has several local vegetables and greens that are incorporated into traditional dishes. Some of the popular ones include Kalembula, also known as pumpkin leaves, which are cooked into a stew with groundnuts and served with Nshima. The leaves of the sweet potato plant, locally known as Chikanda, are also used to make Chikanda. Other popular vegetables and greens include Okra, Chibwabwa, and Cowpea leaves, which are used to make stews and soups.

Cooking Techniques and Recipes

The most common cooking technique used in Zambian cuisine is boiling, especially for vegetables and greens. Vegetables and greens are usually boiled in water with some salt and onions until they are tender. They are then served with Nshima, a staple meal made of maize meal cooked in boiling water until it forms a thick porridge-like consistency. Several recipes incorporate local vegetables and greens, such as the Kalembula stew and Chikanda.

Conclusion: The Future of Zambian Cuisine

Zambian cuisine is rich in culture and diversity, and there is a growing trend towards incorporating local vegetables and greens into modern dishes. With the increasing demand for healthy and nutritious foods globally, Zambian cuisine is well-positioned to be a trendsetter in this regard. As more people embrace vegetarianism and veganism, Zambian cuisine is poised to become a top destination for food enthusiasts seeking a unique and wholesome culinary experience.

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Afghanistan

Exploring the Flavors of Afghanistan: A Journey into Afghan Cuisine

Introduction to Afghan Cuisine

Afghan cuisine is a fusion of flavors from the many cultures that have influenced the country, including Indian, Persian, and Central Asian. It is characterized by its bold and aromatic spices, tender meats, and fresh herbs. The cuisine is also heavily influenced by its geography and climate, with the country being located at the crossroads of the ancient Silk Road trade routes. Afghan cuisine is a reflection of its rich history and culture, and is a must-try for any food lover.

A Brief History of Afghan Food

Afghan cuisine has been shaped by a long history of invasions and migrations, dating back to the time of Alexander the Great. The cuisine has been influenced by the Greeks, Persians, Mughals, and Turks over the centuries. Afghan food is also influenced by the country’s rugged terrain and harsh climate. The people of Afghanistan have developed unique ways to preserve food, such as drying fruits and meats, and pickling vegetables.

The Importance of Spices and Herbs

Spices and herbs are at the heart of Afghan cuisine, and are used to add flavor and aroma to dishes. Some of the most commonly used spices in Afghan cuisine include cumin, coriander, turmeric, paprika, and cardamom. Fresh herbs such as cilantro, mint, and parsley are also used abundantly. The use of spices and herbs is not only for flavor, but also for their medicinal properties, as many of the herbs used in Afghan cuisine are believed to have healing properties.

Meat Dishes: A Staple in Afghan Cuisine

Meat is a staple in Afghan cuisine, and lamb is the most commonly used meat. Other meats used in Afghan cuisine include beef, chicken, and goat. Afghan meat dishes are characterized by their tenderness and bold flavors. Some of the most popular meat dishes include palau, kebab, and mantu. Meat is often marinated in a mixture of spices and yogurt before grilling or stewing.

Vegetarian Dishes: A Surprising Delight

Contrary to popular belief, Afghan cuisine offers a variety of vegetarian dishes that are just as flavorful as their meat counterparts. Some of the most popular vegetarian dishes include sabzi, a dish made with spinach and other greens, and borani banjan, a dish made with eggplant and yogurt. Chickpeas, lentils, and beans are also commonly used in vegetarian dishes.

Bread: The Heart of Afghan Food

Bread is a staple in Afghan cuisine, and is often served with every meal. Afghan bread, also known as naan, is typically baked in a tandoor oven and is often sprinkled with sesame seeds. Bread is used to scoop up meat and vegetable dishes, and is also eaten on its own with butter or cheese.

Desserts: Sweet Endings to a Meal

Afghan desserts are simple yet delicious, and often feature nuts and dried fruits. One of the most popular desserts is firni, a rice pudding flavored with cardamom. Another popular dessert is jalebi, a deep-fried sweet pastry soaked in sugar syrup. Desserts are typically served with tea or coffee.

Beverages: From Tea to Yogurt Drinks

Tea is the most commonly consumed beverage in Afghanistan, and is often served after meals. Afghan chai is a strong and aromatic tea that is typically served with sugar. Yogurt drinks such as doogh and ayran are also popular, especially during hot summer months. Doogh is a yogurt-based drink that is often flavored with mint, while ayran is a salty yogurt drink that is similar to lassi.

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Lifestyle

Sharpen Knives: This is How You Bring Your Blunt Knives Back Into Shape

Cooking is simply more fun with a sharp knife. But how do you properly sharpen your knives? We’ll tell you.

Why do knives become dull?

Blunt knives should always be sharpened. But how does it even come about? The wrong cutting technique, a surface that is too hard or cleaning in the dishwasher are absolute no-go’s when dealing with knives. Do you already feel caught? We show you five mistakes that you should avoid in the future. Because, as is so often the case, prevention is the be-all and end-all.

If your cutting boards are made of marble, glass or stainless steel, i.e. very hard materials, these increase material wear. The harder the surface, the quicker your knife will become blunt. Wooden or plastic boards are better suited.
The wrong material to be cut, i.e. very hard food such as frozen products and bones, will damage your knife. It is best to use a kitchen cleaver for such purposes.
The wrong cutting technique also leads to accelerated blunting. High-quality kitchen knives should not be used for chopping. Instead, try to use loose and smooth cutting movements.
Stay away from the dishwasher! Improper cleaning can also damage your knife. Knives don’t handle the heat and harsh chemicals well at all. Instead, you should wash your cutting tool by hand with a mild detergent immediately after use. But you shouldn’t wait too long with it, because if the knife is left in the wet for too long, there is a risk of rusting.
Incorrect storage can also shorten the life of kitchen knives. They are best stored separately or in a knife block.

Sharpen knives at home – can I do that?

Sharpening takes practice because doing it wrong can ruin knives. Not all types of sharpening are equally suitable for beginners. If you have little or no experience, you should use a grinding machine, as it is relatively easy to use. Grinding on a whetstone delivers a particularly precise result, but this requires practice. As is well known, no master has fallen from the sky and that also applies to knife sharpening. You can definitely learn it if you are not completely untalented with your hands and you will be able to see learning progress after a short time. However, if you have two left hands or simply don’t have the time to sharpen your knives yourself, you can alternatively have this task done by professionals. Sharpening services are becoming increasingly rare these days, but if you have found a grinder, you can also have scissors, tools and garden equipment repaired there.

Sharpen knives – whetstone or sharpening steel?

Grinding with the sharpening steel

Sharpening steels are more suitable for maintaining sharpness than for actual sharpening. With them you can get your knife ready for use again quickly, but they cannot replace a basic sharpening of the blade. A basic distinction is made between two types of sharpening steels – the exciting and the straightening. Exciting sharpening steels made of ceramic or diamond remove some material from the cutting edge and thus ensure roughness. However, these sharpening steels bring only short-term success. If you want to keep your blade sharp for a long time, you should use a sharpening steel made of metal. No matter which sharpening steel you have chosen, you should make sure that it is harder than the knife to be sharpened.
When sharpening with the sharpening steel, make sure to maintain the correct cutting angle, i.e. the angle between the blade and the steel, of 15-20 degrees. The speed at which you carry out the sharpening movements is entirely up to you, just make sure that you guide the entire cutting edge along the sharpening steel. If you have aligned the angle correctly, you can now start the sharpening process. To do this, pull the knife down along the steel and repeat this on the back to sharpen the blade from both sides. You can repeat this process five to ten times, depending on the sharpness you want.

Sharpen with the whetstone

If your knives don’t cut ideally despite using a sharpening steel, you have to find another solution. The most well-known way to sharpen a knife is also the best way – for a great result with a whetstone you can get your knives particularly sharp again. This is also very flexible, because there are different stones for each grinding phase, from coarse to very fine. A sharpening stone* not only ensures a long service life for your knives, you can even use it to sharpen the knives thinly.

However, a sharpening stone also has disadvantages. On the one hand, a perfect result takes time and, on the other hand, sharpening with a whetstone requires a high degree of skill. If you change the angle even slightly during the process, it can destroy the result. For passionate grinders, however, there is no way around the grindstone. For beginners, it is advisable to use a knife sharpener guide*, which helps to keep the angle. Some sharpening stone sets* already have the guide included.

Sharpening stones differ in their grit: the higher the grit, the finer and sharper the result. With a little practice and a fine grit, you can achieve razor-sharp results. For knives that have been sharpened a lot, the so-called “thinning out” of the knife is also recommended. This will adjust the sides, which are becoming thicker and thicker as a result of the sharpening, and you will immediately enjoy your knife more. When choosing the grit of your sharpening stone, you should be guided by the degree of wear and tear of your knife. To sharpen very worn and blunt cutting tools, choose a coarse grit of 200 to 400. For normally worn knives, a grit of 800 to 1000 is recommended. If you want to fine-tune your blades or polish them, a grit of 3000 or advised from 6000.

When it comes to whetstones, a distinction is also made between water stones and oil stones, with the respective liquids forming a film on the surface. This not only reduces friction, it also prevents particles from getting stuck in it. To soak the water stones, place them in a water bath for about 15 minutes. You can tell whether they are ready for use when no more air bubbles rise. The stone must also be kept moist during sharpening, because only then can the necessary grinding sludge form, which sharpens the blades gently and at the same time very intensively.

More ways to sharpen your knives

Sharpening rods for quick sharpening

Sharpening rods are suitable for anyone who wants to keep their knife sharp. With a quick grip on the sharpening rod* you can keep your knives sharp and save yourself the hassle of sharpening with a whetstone etc. However, the sharpening rods are not suitable for sharpening knives that are already blunt or thinning knives. That’s why you should pay attention to regular grinding.

Pull-through grinder for everyday knives

Pull-through grinders* are probably the easiest way to sharpen your knives. They are very easy to use: just insert the knife, pull it out and you’re done. Repeat this process a few times depending on how hot you are. However, these sharpeners are only suitable for everyday knives. You won’t get your knives very sharp with it, since the cutting edge will always be a little frayed. The sharpness does not last long either, so regular sharpening is also recommended here. For the everyday kitchen knife, however, this is completely sufficient.

electric grinders

Electric grinders* are for those in a hurry. They are visually reminiscent of the pull-through sanders and are just as easy to use. The result of the electric grinder is definitely impressive and is even significantly better than that of the hand-operated colleagues. But: Electric grinders remove more material than e.g. whetstones, which can shorten the life of your knives.

Which method is suitable for which knife?

The sharpening stone, in particular the Japanese water stone, is the ideal tool for sharpening Japanese knives. If the grinding is carried out regularly and you value extreme sharpness, we recommend a grit of 1000. We speak of polishing stones from a grit of 2000 and up and can use this to sharpen the knives. The sharpness can be increased in this way, but the result is shorter than that of a basic grind.
European knives are comparatively more robust than Japanese ones. A sharpening steel is sufficient to sharpen these rather insensitive knives. This straightens the blade again and again and thus ensures a smooth and sharp cutting edge, but after a while a basic sharpening is also necessary for European knives.

Can you sharpen a knife with plates?

Not everyone has sharpening stones, machines or sharpening steels at home. With plates and cups it is of course quite different. In order to give you a material and wallet-friendly method of sharpening knives, we asked ourselves: What is the truth of the myth of using plates to get knives sharper? In fact, it works! To do this, pull the blades off the rough underside of your ceramic dishes several times. Of course, this DIY cannot replace the professional methods with whetstones and the like, but it does bring a small amount of success.

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Food

Cadmium in Food: How The Heavy Metal Gets Into Food

Cadmium is a toxic heavy metal that is found in the environment and is also found in our food. We have summarized how dangerous cadmium in food is and what else you need to know here.

What is cadmium?

Cadmium is a chemical element that is highly toxic. It occurs in very small amounts in the earth’s crust, in weathered rock and is also formed during volcanic eruptions. It is mostly a by-product of the extraction of lead, copper and zinc. It is also formed when batteries are improperly disposed of and is used in the paint industry and for the production of pesticides and fertilizers.

The toxic heavy metal is therefore widespread and often unavoidable, as it has been accumulating in the soil for centuries. There it is hardly biodegradable and thus ends up in our food chain.

Which foods are particularly contaminated with cadmium?

Cadmium is taken up by plants from the soil and stored in their tissues. Rain or manual cleaning of the plants can therefore not reduce the cadmium load. These plants are processed into animal feed (e.g. soya) or get straight from the field to our plates (e.g. grain).

Particularly contaminated with cadmium are:
Seafood,
Offal,
wild mushrooms,
oilseeds,
Wheat,
Potatoes,
Leafy vegetables.
Other cereals and vegetables are also contaminated, but not as badly. Because wheat products and potatoes in particular are staple foods, many people reach the daily tolerable amount of cadmium. And that, although the intestines only

Maximum dose of cadmium per week

The European Food Safety Authority (EFSA
According to the Federal Ministry for the Environment, although the cadmium load in Germany is high, it is well below the toxicologically tolerated intake level of the EFSA. On average, we take in around 1.5 µg of cadmium per kilogram of body weight per week through food. Vegetarians get around 1.8 µg of cadmium per kilogram of body weight because they eat more grains and other plant-based foods. Smokers also have a higher intake of cadmium, since 50% of the cadmium contained in tobacco is ingested by humans.

Risks and dangers of cadmium

Cadmium is a toxic heavy metal. Chronically high exposure to cadmium can lead to kidney failure and demineralization of the bones (osteoporosis). As early as 1993, the International Agency for Research on Cancer (IARC) classified cadmium as a human carcinogen for lung cancer.

US researchers have shown in a study that cadmium accelerates the aging of body cells and thus increases the risk of various diseases, including diabetes and cardiovascular problems.

Reduce your own cadmium intake

To a small extent, you can ensure that you absorb less cadmium through food:
If you choose food from controlled organic farming, you reduce the cadmium intake somewhat. A study has shown that organically grown grain contains less cadmium. This is partly because mineral fertilizers are not used in organic farming. According to the Federal Environment Agency, phosphorus fertilizers from conventional agriculture can contain high amounts of cadmium.
Also, make sure you’re getting enough iron and calcium. Because if there is a deficiency, the body releases more cadmium from the food, say doctors.
In the long run, however, only reducing the cadmium in nature helps. This means that, for example, the cadmium content in fertilizers is reduced and old batteries and accumulators are disposed of properly.

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Food

Ethoxyquin: How the Pesticide Gets Into Fish

Ethoxyquin is a chemical that shouldn’t be used on food. Here you can read why it is still an issue, especially when it comes to fish.

Ethoxyquin is a man-made antioxidant. For example, it prevents fats from spoiling quickly due to the oxygen in the air.

In animal feed such as fishmeal, ethoxyquin is still a common additive (E324).

Greenpeace explains that the additive stabilizes the fatty acids and fat-soluble vitamins in the feed. The fishmeal survives long transport and storage times without any problems.
Fishmeal also has the property of easily igniting itself – ethoxyquin also protects against this.
Commercial fish farms often use feed based on fishmeal in their aquacultures. The WWF reports that about 90 percent of the salmon in our supermarkets comes from such facilities.

The addition of ethoxyquin to fish feed is controversial. The antioxidant and its breakdown products can accumulate in the flesh of the edible fish. Thus, the chemical gets into the food. Research indicates that ethoxyquin can cause cancer and damage the liver.

So questionable is ethoxyquin for health

Some researchers believe that ethoxyquin in animal feed poses a health risk. However, the exact extent has not yet been conclusively researched.

Cancer and liver damage: According to Greenpeace, study results indicate that ethoxyquin can affect liver metabolism or cause cancer.
Kidney and thyroid damage: According to Greenpeace, animal studies suggest that ethoxyquin could also affect kidney and thyroid function.
How ethoxyquin changes the genome of humans or animals is still a matter of debate.
The metabolism of the animals partially digests the ethoxyquin, but various breakdown products remain. These substances and ethoxyquin itself can be detected in the meat of the animals. If a person takes these animals as food, he also takes in these substances.

Researchers are investigating whether only individual breakdown products are harmful to health or whether the whole group, i.e. ethoxyquin and its breakdown products.

A scientific expert commissioned by Greenpeace comes to the conclusion that long-term exposure to high concentrations of ethoxyquin in food can also endanger human health. A carcinogenic effect cannot be ruled out either.
The studies by the European Food Safety Authority (EFSA) only indicate that the breakdown product ethoxyquin-quinoneimine is harmful. The study could not provide any evidence for the risks of ethoxyquin itself.

Ethoxyquin and aquaculture

Studies show that edible fish often have a worryingly high level of exposure to ethoxyquin. The studies use the limit value for ethoxyquin in meat. Whether this also makes sense for fish has not been clarified. Studies also critically evaluate the breakdown products of ethoxyquin, which can be deposited in the muscle meat of the fish. Greenpeace warns that reference values are also necessary for the degradation products.

Greenpeace warned of ethoxyquin in aquaculture salmon back in 2016. Fish from conventional aquaculture were particularly often contaminated – probably because they were fed with fishmeal.

32 out of 38 fish samples from conventional aquaculture were well above the permissible EU limit value for meat. A sample of salmon exceeded it by more than 17 times.
With one exception, all organic products were below the limit.

Ethoxyquin in fish food – a legal loophole

Ethoxyquin has long been considered a health concern. There is a ban on antioxidants in food. This means that ethoxyquin must not come into direct contact with food. However, food contaminated with ethoxyquin can still end up on the table indirectly – via animal feed. The regulations for animal feed are not clear in this respect.

2012 – The EU classified ethoxyquin as a dangerous chemical and banned its use as a pesticide.
2014 – The EU set a benchmark for ethoxyquin in a number of foods. This residue limit of 50 micrograms per kilogram indicates the concentration of ethoxyquin per kilogram of meat. Up to this value, the amount is considered harmless for humans. However, fish is not on this list and therefore there is no binding guideline for edible fish.
2015 – The European health organization EFSA examined the health risks that can emanate from ethoxyquin in animal feed. However, the available data were not sufficient to make a conclusive assessment.
2017 – As a precaution, the EU suspended the existing approval for ethoxyquin in animal feed. However, there was a transitional period until March 2020, which means that animal feed containing the substance could still be sold until then.
2020 – Actually, the ban should come into force in 2020. But according to MEP Klaus Bucher, it will be checked again because of a study made by the food industry.

How to avoid ethoxyquin

Fish is considered healthier than meat, but you shouldn’t eat it too often. Greenpeace sees no significant health risk if you eat fish once or twice a week. With wild-caught fish such as wild salmon or organically farmed fish, you further reduce the risk. Out of consideration for fish stocks, wild fish such as wild salmon should not be on your menu every week.

The consumer center recommends fish with an organic seal, such as the EU organic seal or those of Naturland and Bioland. Naturland, for example, limits the amount of fishmeal in organic aquaculture. A total of up to 30 percent fishmeal and fish oil in the feed is only permitted for salmon or trout, which do not get along well with plant-based alternatives.

With its fish guide, Greenpeace gives you tips for buying fish sustainably. The traffic light colors indicate whether a fish is generally recommended. You will also receive information about the countries of origin and fishing methods.

The possible health risks of ethoxyquin are just one more reason why you should buy fish from conventional aquaculture as little as possible. Other reasons are also important:

The WWF reports that the lack of space in the cages is stressing the fish. They are susceptible to disease or parasites. That is why the feed is mixed with chemicals and antibiotics.
Greenpeace adds that leftover food or fish excretions sink through the cage nets to the sea floor. This means that the substances can get into the oceans and the environment.
In the expertise, Greenpeace points out that fish meals cannot be the only source of ethoxyquin. Other animal products such as fish oil or animal fats may contain residues of ethoxyquin. There is also an exception for paprika and chili powder in the EU. The spices can be treated with the antioxidant. This also applies to apples and pears. Ethoxyquin is allowed to protect the shells from putrefactive bacteria. Each may contain harmless amounts. However, if you eat such foods frequently, the amounts can add up.

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