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Not Just For Drinking: Surprising Beer Tips – Why You Should Always Have Beer in The House

Beer should not be missing in your household. Whether for a snack, after work or at parties, people like to have a beer. But you can also use it in the household.

Everything shines: beer as a furniture polish

Maybe you see it now as a pure waste. But beer is not only suitable as a thirst quencher after work, it also works well as a furniture polish.

Do you perhaps have a beautiful old piece of wooden furniture in your apartment? An old wooden table? A chest of drawers? Then just polish it every now and then with some beer.

To do this, put just a small sip on a soft cotton lamp and gently rub it over the furniture. The good piece is already shining again. We can all make mistakes when cleaning and, for example, damage the surfaces of furniture rather than clean them carefully.

Coffee stains: The stain is quickly gone with beer

You can use beer to clean surfaces very well – coffee stains in particular can be removed very well with the help of beer.

After a few minutes, gently wipe over it with a sponge. For stubborn stains, repeat the process several times until the stain is gone. To neutralize the smell of beer, finally wipe with a little clear water – done.

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health

Expert Refutes Diet Myth: That’s Why Thin People Just Don’t Gain Weight

Why can slim people eat whatever they want and still not gain weight? Expert Holger Klemm, head trainer at the fitness club, knows the answer. He reveals what this has to do with good insulation on the one hand and the sheer waste of energy on the other.

Lose weight successfully: Energy utilization is crucial

I explain the secret of these “turbo burners” as follows: The answer to the riddle lies in the so-called thermogenesis – also called energy utilization. Let’s compare two people, one slim and one overweight.

Secret of thin people: large heat losses

Lean people have poor energy utilization. This means that up to 40 percent of the energy consumed when eating is released into the environment as heat via the body. So people with little subcutaneous fat lose a lot of heat. They are ruthless “energy wasters”.

Heating costs are the biggest chunk in the calorie balance. This means that it has to be refilled as quickly as possible so that the core temperature of the body does not drop. If you compare it figuratively with a house, with today’s energy costs it would fall victim to the wrecking ball, at best it would be re-insulated and insulated.

With this type of metabolism, almost half of the calories consumed are lost to the atmosphere. These turbo combustors can usually keep their weight for life because they can hardly store any energy and have trouble not getting thinner. Unlike many overweight people.

Good insulation for fat people

Fat people are well insulated, which allows the body to store calories in depots in the body, even when eating less. If the supply becomes scarce, the body reduces the blood flow to the external areas. Cold hands and feet are typical signs and a permanent freezing. So he has enough energy left over to better isolate the vital rest, namely the body.

Calorie reduction often gives unwanted impetus

So it’s no wonder that skinny people with poor energy utilization can eat so often and so much. You simply don’t gain weight because the calories are burned off immediately. Attention: If you tend to be obese and simply reduce the number of calories you take in, you are teaching your body to store fat.

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health

Coffee on an Empty Stomach: This is What Happens in Your Body After Just One Cup

Coffee is the most popular hot drink. But many make a critical mistake when they pour themselves that first cup of the caffeinated beverage early in the morning. We explain the risks of drinking coffee to you.

Coffee before breakfast: Even one cup has negative effects

In an experiment, researchers from the University of Bath examined the blood sugar regulation of a total of 29 healthy men and women. To do this, they went through different scenarios on three consecutive nights to find out whether the coffee that is drunk before the first meal has a negative effect on the metabolism.

During the investigations, in which the test subjects had one night of normal sleep and were awakened every hour on two nights, the test subjects’ blood sugar levels were continuously measured. The scientists realized that just one cup of coffee with about 300 milligrams of caffeine is enough to produce an increase in blood sugar.
The increase is particularly strong after the restless nights.

Conclusion: Coffee should only be drunk after breakfast

A high blood sugar level caused by drinking coffee in the morning can be avoided if the hot drink is only drunk after breakfast. Five cups of the caffeinated drink are therefore considered harmless so far, provided they

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Food

French Fries Just as Healthy as Almonds? New Study With Crazy Results

French fries are a popular food for young and old. However, they are generally considered unhealthy. But are they really? A new nutrition study surprises with its results.

French fries are unhealthy fattening foods – what is the truth of the claim?

In the research literature, regular consumption of fries has been associated with an increased risk of chronic diseases such as diabetes and obesity. According to the researchers, however, there is little evidence for this assumption. Research leader David Allison and his team therefore wanted to carry out a study that would establish a clear connection between physical health and regular consumption of French fries.

The researchers compared two randomly divided groups of 90 adults each. In one group, the test persons consumed a portion of fries with 300 calories as a snack every day for one month. The control group received a 300-calorie serving of almonds instead. Otherwise, the subjects did not change their lifestyle or diet. Almonds were chosen because they are considered healthy and are not associated with any negative health risks.

The researchers focused their attention on changes in the subjects’ body fat mass and weight. Blood sugar and insulin production were also monitored. At the end of the month, the values ​​in both groups were “comparable and not clinically significant”.

Result: French fries contain more carbohydrates than almonds

At the end of the month, the researchers were able to determine that the group that ate French fries every day had no values ​​outside the normal range. Almonds and fries therefore showed no differences in terms of the health of the subjects. In the French fries group, there were only higher temporary peak values ​​for blood sugar and insulin. According to the research team, this is due to the different proportion of carbohydrates in the two foods.

Study co-author Daniel Smith therefore sees the demonization of fries – and individual foods in general – as unjustified. It makes much more sense to take a close look at a person’s entire diet in relation to their health risk and also to take factors such as daily exercise into account. According to this, fries are no more unhealthy than almonds and you can shake off the guilty conscience with the next portion of fries.

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Food

Shock For All Cola Fans: This Really Happens in Your Body After Just One Glass

For many, cola is a cult drink that is not only drunk as a cool refreshment, but also as a mixed drink at parties. But what effect does cola actually have on you? This is what happens after just one glass in your body.

Shocking news for all cola fans: this really happens in your body after just one glass

After all, cola is one of the most popular soft drinks, especially among children and young people. It’s no wonder, because the manufacturers’ advertising strategies seem to be working. On average, everyone drinks over 33 liters of cola a year (as of 2020). If you add the light versions, it is even more than 45 liters. Around 1.5 billion bottles are sold every day.

But what exactly is in the drink? What is it made of? The exact composition is closely guarded by the manufacturers.

But the main components are well known. These are water, carbon dioxide, flavors, colors, phosphoric acid, caffeine and sugar. And there is more than enough of the latter. A 0.2 liter glass of the dark fizz contains over 21 grams of it. And that’s more than 90% of the WHO recommended daily dose. And the light or zero version? There are artificial sweeteners, such as aspartame, and a relatively large amount of phosphoric acid. Incidentally, the caffeine content is between 10 and 25 milligrams per 100 milliliters, depending on the manufacturer.

How unhealthy is cola really?

A nice ice cold cola. The taste on the tongue, the tingling of the carbonic acid. Who thinks at that moment what is happening in the body now? But maybe you should think about it a bit.

Let’s say you drink a 0.33 liter can. You’re immediately ingesting the equivalent of seven teaspoons of sugar. That’s already more than the World Health Organization recommends, which recommends six teaspoons. After 20 minutes, the blood sugar level reaches its peak. This causes insulin to be released, which prompts the liver to convert the sugar into fat. After 40 minutes, the caffeine intake is complete and the liver releases even more sugar. Blood pressure rises, the pupils dilate. In the brain, the adenosine receptors are blocked, which prevents sleepiness. After 45 minutes, the messenger substance dopamine is increasingly released. This ensures that we feel happiness and well-being. After an hour, the phosphoric acid binds calcium, magnesium and zinc in the lower digestive tract, which boosts metabolism. This effect is amplified by the high doses of sugar and artificial sweeteners, which drives the excretion of calcium in the urine.

After more than 60 minutes, caffeine’s diuretic properties kick in – you need to pee. And with it, calcium, magnesium and zinc, which, among other things, were intended for the bones, are excreted. Other electrolytes and of course water also leave the body. Now comes the sugar crash. You become nervous, irritable, sluggish, or all of them together. After a few hours, the caffeine crash follows. All the liquid you took in with the cola is gone. And with that, important nutrients that the body needs have literally ended up in the toilet.

Cola as a thirst quencher? These alternatives exist

If you now consider the effects that cola has on the body, what happens if you consume a lot of it over a longer period of time? Due to the yo-yo effect when it comes to sugar, the body demands more and more of it. You want to feel good, savor the happiness that dopamine brings about. And this is where the danger lurks. Too much sugar consumption can lead to obesity, diabetes and the associated damage.

The amount of 3 milligrams per day and kilogram of body weight should not be exceeded in children and adolescents. Together with the sugar consumed in large quantities, cola is therefore more than just questionable for young people.

Conclusion: Cola is not suitable as a thirst quencher. Along with fruit juices, cola is one of the luxury drinks and should therefore be enjoyed in moderation. Alternatives are spritzers or water, which you can enjoy with fruits or other ingredients as “infused water”. Homemade unsweetened iced tea can also be considered as an alternative. This turns thirst quenching into indulgence with no regrets.

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Lifestyle

Redesign the Bathroom – in Just a Few Steps to the New Bathroom

If you consider that a bathroom has an average lifespan of around 20 years, then the furnishing and design of the bathroom should be a priority. The bathroom should be redesigned so that rancid tiles, dilapidated fittings, and boring bathing utensils are a thing of the past.

Bathroom remodeling tips

If the sight of the bathroom reminds you of times long past, then it’s high time for something new! Because this old look can cause discomfort in the bathroom. Instead, a new look should be created so that you feel comfortable and enjoy spending time in the bathroom. In this article, we transform your bathroom into a feel-good space in just 5 steps with clever bathroom redesign tips. There is no need for a complete bathroom renovation or refurbishment. Even small changes are enough.

Step 1: Make the bathroom look bigger

The basic rule for making small rooms appear larger is: Create optical width through minimalism and spaciousness! And you can do that with a few simple tricks:

  • Consistently clearing out: Who doesn’t have a lot of bathing utensils and drugstore items building up over time? So everything out that doesn’t necessarily have to stay inside. Mucking out can be done for the whole apartment.
  • Creating clever storage space: It is important to use the space in the bathroom as sensibly as possible. A cupboard under the sink can work wonders.
  • Mirrors for more room depth: Mirrors cover a relatively large area, giving the impression of an extended room.
  • Install light sources: Light, when used properly, can create more spaciousness. Several small ceiling lights are recommended.

Step 2: Make the bathroom look brighter and friendlier

How does it work? By painting over the tiles and giving the toilet a new “paint”. Best in a neutral, modern tone like a creamy beige, gray or classic white. This is by far the easiest, fastest and cheapest way to spice up the bathroom again. The tiles only have to be cleaned and then painted over with the color of your choice. However, if there are tiles that are cracked or even broken, then unfortunately you cannot avoid new tiles.

Step 3: Old out – new in

Colorful shower curtains or old-fashioned frosted glass have no place in a modern bathroom. Completely clear glass shower cubicles are currently the trend. The experts from the platform www.Luvett.de advise those who would rather save money to focus on cheaper highlights, this can be a rain shower head or a new toilet seat. These are now available in countless colors. The trend colors for toilet seats in 2021 include pastel colors in particular. And the sink can either be replaced or embellished at a low cost. Anyone who decides against a new one and in favor of a make-over can, for example, attach a self-made mosaic mirror.

Step 4: The right packaging

The hand soap has an orange plastic dispenser, the many hair shampoos in red, green, purple, and blue are scattered throughout the shower and the trash can is silver. Such a wildly mixed collection in the bathroom cannot look tidy at all. In order to bring a clear structure to your bathroom, shampoos and soap can be poured into uniform pots. The best bathroom sets are where the soap dispenser, toothbrush cup, trash can, and even the toilet brush are in a uniform look. This creates a tidy and structured effect in the bathroom.

Step 5: Decorate nicely

Finally, it’s time to decorate the room. Because modern bathroom accessories can not only set accents but also give the bathroom an individual, personal touch. However, the following applies here: less is more! Because the decisive criterion of a modern bathroom is the minimalist, reserved style. Therefore, it is advisable to simply combine the beautiful with the use and create decorations that not only look chic but which you can also use to store your bathroom products and utensils.

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health

Coffee on an Empty Stomach: This is What Happens in Your Body After Just One Cup

Coffee is the most popular hot beverage. But many make a critical mistake when they pour themselves that first cup of the caffeinated beverage early in the morning. We explain the risks of drinking coffee to you.

Coffee before breakfast: Even one cup has negative effects

In an experiment, researchers from the University of Bath examined the blood sugar regulation of a total of 29 healthy men and women. To do this, they ran through different scenarios on three consecutive nights to find out whether the coffee that is drunk before the first meal is negative

During the investigations, in which the test subjects had one night of normal sleep and were awakened every hour on two nights, the test subjects’ blood sugar levels were continuously measured. The scientists realized that just one cup of coffee with about 300 milligrams of caffeine is enough to produce an increase in blood sugar.
The increase is particularly strong after the restless nights.

Conclusion: Coffee should only be drunk after breakfast

Although a high blood sugar level is not initially a serious symptom of the disease, if it rises regularly, it can lead to type 2 diabetes mellitus, according to the researchers.

A high blood sugar level caused by drinking coffee in the morning can be avoided if the hot drink is only drunk after breakfast. So far, five cups of the caffeinated beverage have been considered safe, provided they are not drunk too hot, on an empty stomach, or after too short a night’s sleep.

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Food

Vinegar and Aceto Balsamico: More Than Just Inconspicuous Heroes of The Kitchen

Aceto Balsamico (balsamic vinegar for short, sometimes also called balsamic vinegar) is something special for gourmets, belongs to fine dining and is better than normal vinegar. At least that’s what you might think – but the truth is quite different.

We took a closer look at this unfairly underrated food. It has been with people for thousands of years. Vinegar has only recently disappeared from people’s consciousness, and we’re bringing it back to the front of the curtain.

The Story of Vinegar: Coincidences, the Bible, and Soft Drinks

The earliest traces of vinegar are found in Babylonian clay vessels from around 6,000 BC. At that time, vinegar was probably discovered by accident, when the wine stored in the jars came into contact with acetic acid bacteria. The wine continued to ferment and became sour – and the first wine vinegar was born. It is not known when the intentional production of vinegar began.

The fact is, however, that the ancient Egyptians mixed vinegar with water and regarded it as a refreshing drink. The same was true of the Roman soldiers who mixed vinegar in their drinking water and drank it as “posca”. So the sponge of vinegar mentioned in the Bible at the crucifixion was actually a kind gesture. The vinegar-water mixture was a popular drink until modern times and was only recently replaced by lemonades. However, adding vinegar to drinking water had a serious background: acetic acid kills germs. Adding vinegar often made the water drinkable in the first place.

Acetic acid, the health secret

The knowledge of the healing power of acetic acid is also thousands of years old. Even in ancient times, soldiers’ wounds were cleaned with vinegar to prevent infections. Back then, doctors didn’t know what an antibacterial effect was, but they did know that vinegar could heal wounds better. When the plague raged in Europe in the Middle Ages, doctors used cloths soaked in vinegar as face masks, and the plague houses were cleaned with vinegar.

Today there are better disinfectants, but most of them are not suitable for consumption. Vinegar, on the other hand, is not only harmless, but even promotes healthy digestion. The acetic acid only survives the “good” bacteria, bad ones are killed and inflammation of the digestive tract is alleviated. This also gets the metabolism going – vinegar also helps with weight loss and can lower excessive cholesterol levels.

Probably the oldest preservative in the world

In addition to the treatment of drinking water and a certain healing effect, vinegar has always had one main purpose: the preservation of food. There were no refrigerators, ice chambers were rare exceptions and reserved for the rich.

So ways were sought to preserve the fruit and vegetables harvested in autumn until the next harvest. This was done by drying (mostly fruit), salting (mostly meat, less often vegetables) or just putting it in a vinegar solution with various spices.

Make vinegar yourself or rather buy it?

The basic principle of vinegar production is double fermentation. To do this, fermented fruit juice, wine or another alcoholic liquid is left open in an earthenware, glass or wooden container or covered with a cloth. Contact with air causes the so-called mother of vinegar, a slimy layer with acetic acid bacteria, to form on the surface of the liquid. These are responsible for the second fermentation, which lasts about six to twelve months. You can also make vinegar yourself this way – but the production process takes a long time and the result is uncertain because the unfinished vinegar spoils easily.

Commercial vinegar production has therefore developed the submerged process, in which the vinegar fermentation takes place without mother of vinegar and can therefore be better controlled. With around 30 to 60 hours for the vinegar to mature, this type of production is not only much faster, it also delivers consistent quality. If you pay attention to the organic quality and origin of the vinegar, buying vinegar is a healthier and safer option than making it at home.

Endless varieties: Vinegar and Aceto Balsamico

Even if the assortment in the supermarkets seems to be limited to three, maximum four varieties, there is an almost infinite number of varieties. Fruit vinegar can be made from more or less any fruit juice by double fermentation (first to alcohol, then to vinegar). The same applies to wine – theoretically, any wine can be further fermented into wine vinegar. So for vinegar gourmets there is a wide selection, with fruit vinegars for example from:
Apples (apple cider vinegar is the most common fruit vinegar)
pears
figs or dates
currants
plums
cherries
or flavored with strawberries, raspberries and many other fruits.
The wine vinegars include:
red wine vinegar
white wine vinegar
sherry vinegar
champagne vinegar
Noble vinegar from high-quality wine.
In addition, there is also vinegar made from beer, honey, rice and similar raw materials that are suitable for fermentation. And of course the Aceto Balsamico (balsamic vinegar), a very special form that comes from Italy, should not be missing from this list.

Aceto Balsamic in the kitchen

As with the production of vinegar, the Aceto Balsamico is also a special case in the kitchen. Due to the dark color and the viscous consistency, it is not really suitable for traditional dishes. Wherever it comes from, it has its place in Mediterranean cuisine. Tomato and mozzarella salad with fresh basil, balsamic vinegar and olive oil is probably the best-known example. The Aceto Balsamico is just as suitable for sauces in Mediterranean dishes, such as lamb chops. And if you like something unusual, you can serve vanilla ice cream with pumpkin seed oil and balsamic vinegar for dessert. The combination, which at first glance seems rather strange, is a delicious culinary surprise.

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Fermenting – More Than Just Preserving

Fresh vegetables in the dark winter when supplies from the garden are dwindling and colds are on the rise? How do we save the harvest surpluses in this time? In addition to preserving, drying and freezing, we have (re)discovered fermentation and would like to invite you into the world of sparkling, spicy and crispy fresh vegetables from the jar.

The process of “living preservation” through fermentation is uncomplicated, resource-saving and the result is always a tasty, crispy, fresh surprise. The advantage for your health: The fermentation creates healthy lactic acid bacteria, which offer a cure for the intestinal flora and thus strengthen your immune system.

What is fermentation and what foods are fermented?

What sauerkraut is to the Germans, kimchi to the Koreans, soy sauce to the Japanese, kefir to the Russians and surströmming, which smells unpleasant to our noses, to the Swedes – all these products are fermented foods.

Fermentation refers to the microbial conversion of organic substances by probiotic bacteria and fungi. Acid, gases or alcohol are produced during this natural process.

Buy fermented products or make them yourself?

Many industrially fermented foods are pasteurized after the fermentation process, i.e. heated to high temperatures. This pasteurization enables a hygienically and tastefully standardized process.

What is practical and efficient for industrial processing, however, also destroys beneficial bacteria produced during fermentation, including cultures of lactic acid bacteria that can be beneficial for your intestinal flora.

When you make your own fermented vegetables (also called ferments), you can be sure that nutrients, enzymes and lactic acid bacteria will be preserved. You can vary your fermented vegetables with many different spices and herbs and thus have a new taste variation in the glass every time.

The own fermentation of vegetables brings you a spicy variety on your plate and is worth trying out!

The advantages of fermentation at a glance

It promotes a favorable intestinal flora through the proliferation of healthy intestinal bacteria. This improves digestion and absorption of nutrients.
During fermentation, vitamins are created that are only found in a few non-fermented foods. Among them the important vitamin K. This vitamin is essential for your bone and heart health. It also has a reputation for preventing some types of cancer.
A good three quarters of the immune system takes place in the intestines. They strengthen the immune system. If the intestinal flora is weak, the susceptibility to various diseases increases.

The wild fermentation

Fermenting vegetables at home is called wild fermentation. You can compare the fermentation with a cure for your vegetables. The vegetables enjoy a bubbling salt bath for a few days and emerge strengthened. In the wild fermentation of vegetables, you take advantage of naturally occurring bacteria. These are mainly found on the (organic) vegetables themselves or have previously come into contact with the vegetables through the air, soil, water or your hands.

The right accessories for fermentation

You only need a few accessories to ferment your vegetables. In addition to your favorite vegetables, the most important utensils and ingredients are:

Salt
Glasses or other suitable vessels
pounder
weights / smaller glasses
grater

The best vegetables to ferment

The best veggies to ferment are clearly your favorite veggies! Through the fermentation you will rediscover this taste in a completely new way. Organically grown vegetables are particularly suitable for fermentation, because the low level of treatment with pesticides and fungicides results in fewer pollutants but a greater variety of microorganisms.

Classic vegetables for fermenting are cabbage such as red or white cabbage, but also carrots, beetroot and radishes. Vegetables with a high water content such as tomatoes, cucumbers or lettuce can also be fermented, but they quickly become very soft as a result of the fermentation – it is important to explore your own taste there.

The fermentation process depends on the size of the pieces and the water content of the vegetables, as well as the salt content and the ambient temperature.

Salt when fermenting

The vegetables are either whole or chopped up in a jar and covered with salt. The vegetables are now swimming in a salty environment that is as airtight as possible. Many bacteria that are naturally found on the vegetables cannot survive in this and their growth is restricted. Others, such as the lactic acid bacteria, which are beneficial for us humans, begin to live and multiply in this salt water. The breakdown of macronutrients creates acids, which you can perceive as a sour taste and smell.

A salinity of 2% is ideal for wild fermentation. For example, 1 kilogram of cabbage requires around 20 grams of salt to ferment.

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Culture

The Profession of Barista – More Than Just Making Coffee

It is no longer just the coffee-to-go or a simple filter coffee. We combine a cup of coffee with aromatic coffee enjoyment and different coffee variations. But who actually conjures up the stylish little milk froth images on the surface of our coffee? It is the barista who conjures up a true work of art from a simple cup of coffee and turns coffee drinking into an experience for us. The term barista comes from the Italian and means nothing else than bartender. Roughly speaking, the profession of barista describes the activity of professionally preparing coffee in an espresso bar or a café. Much more important, however, is the passion and lifeblood of a barista, with whom every coffee creation becomes a work of art.

With know-how and passion to become a true barista artist

A barista is a true artist in his field. Passion and a fine taste make him a specialist in preparing various coffee specialties. A good barista can do them all: a strong and aromatic espresso, a frothy cappuccino or an excellent latte macchiato.

To prepare the perfect coffee, a barista needs a certain amount of theoretical knowledge and practical skills:

Theoretical knowledge for the barista profession
physical understanding
Knowledge about different types of coffee
Knowledge of coffee roasts and grinds

Practical knowledge for the barista profession
special care in the preparation
Brew coffee for the best aroma result
Operation and maintenance of an espresso machine and coffee grinder
frothing milk
Communication skills in dealing with customers
Professional customer advice
latte art
Is there training to become a barista?
There is no classic recognized training to become a barista. However, you can take part in courses and seminars with a final certificate in order to learn how to be a barista. The term barista is not protected, so in principle anyone can call themselves a barista.

Working as a barista – organization & passion

In addition to the passion for latte art and the magic of phenomenal works of art on the milk froth of the coffee, there is much more that characterizes a good barista. In addition to the technical understanding of the professional maintenance of the coffee machines, a good barista must be communicative when dealing with his guests.

Friendliness, empathy and helpfulness characterize the character traits of a barista. The barista job can be quite stressful, so baristas should be very organized. Most baristas develop their own system over time. Among other things, it can be helpful to consider which are the most popular coffee specialties.

Win coffee competitions as a barista

Trained baristas have the opportunity to compete against other coffee specialists to demonstrate their passion for coffee. In Germany, for example, there is the “German Barista Championship” once a year, in which all participants show their skills in the disciplines of cappuccino, espresso and their own creations.

Are you an absolute coffee lover and would like to drink a delicious, freshly prepared cappuccino or latte macchiato in your office that tastes like it was freshly made by a barista?

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