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Enjoy Without Getting Fat: You Can Eat as Much of These Foods as You Want

A dream for many: unlimited food. However, unhealthy snacks promote obesity. However, the right food can be consumed at any time and in large quantities without a guilty conscience. We’ll show you what they are.

#1 Blueberries as a snack alternative

Whether as a snack in between or in the evening in front of the TV: blueberries are a healthy alternative to chips and chocolate. With just 42 kilocalories per 100 grams and numerous nutrients and plant substances, many of them can be eaten without hesitation. The berries also taste particularly delicious in salads or smoothies.

#2 Zucchini as a spaghetti alternative

You can definitely eat your fill of zucchini too. Zucchini noodles have now established themselves as a good alternative to spaghetti. 100 grams of the green plant contain just 17 kilocalories, so you can eat a good portion without a guilty conscience.

#3 Popcorn – the best snack in front of the TV

Popcorn is also a great snack. However, it is important that the popcorn is prepared by yourself and that excessive addition of sugar and oil is avoided. The delicious corn can be prepared in no time at all in a pot with a lid or an extra popcorn machine.

#4 Cauliflower as a versatile alternative

Granted, cauliflower isn’t for everyone. However, there are only about 25 calories per 100 grams of vegetables, which makes them a great alternative to high-calorie foods. Another advantage: the vegetables can be prepared in many different ways. So you can not only make a snack out of it, but also make a pizza crust or replace couscous.

#5 Edamame – the delicious Japanese specialty

Edamame are young soybeans and most people know them from the sushi restaurant. 100 grams of the beans contain only 122 calories and fill you up faster and longer due to the rich proteins. They taste particularly good in pasta or salads, but they are also a good alternative to chips as a snack between meals.

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Low-Salt Diet: How Much Salt is in Popular Foods

Whether frozen pizza, ready-to-eat products or wheat pastries: table salt is hidden everywhere. However, high salt consumption has a negative effect on health. So how can you eat less salt? We explain which foods are suitable for this – and which ones you should stay away from.

What nutrients are in salt?

The nutrients in table salt are considered vital minerals for our body. Table salt contains the minerals sodium and chloride, but small amounts of calcium, magnesium or phosphorus can also be found in it. In addition, many salts that are commercially available are enriched with additives. The most common additions are:
Iodine is a vital trace element that the organism needs, for example, to produce thyroid hormones.
Fluoride protects teeth from tooth decay and is therefore often added to toothpaste.
Folic acid is needed by the body for cell growth and blood formation. It protects against heart attack and stroke.
Salt is the main source of sodium and chloride in the diet, which are essential for certain bodily functions. These include maintaining the fluid balance in the cells or regulating blood pressure. Sodium chloride also transmits nerve impulses, which is important for the heart, bones and muscles. Sea salt* is very popular at the moment because it has a stronger flavor than regular table salt. Himalayan salt* is also popular and of very high quality. Other types of salt* are table salt, rock salt, smoked salt, sapphire salt or pearl salt.

Health consequences of increased salt consumption

Due to its taste-giving and preserving properties, table salt is mainly added to processed foods such as convenience products, bread, meat, sausage and cheese. However, since the salt content is often so inconspicuous, many consumers are not even aware of the high salt consumption. The WHO recommends around five grams of salt a day. On average, every German eats twice as much. But too little salt can also be harmful. It should still be at least two to three grams of salt per day.

Too much table salt increases blood pressure and thus increases the risk of developing high blood pressure (hypertension), which in turn increases the occurrence of cardiovascular diseases. So if you have heart problems, you should urgently check your salt consumption. Too much table salt also increases the risk of stroke and heart attack.

According to a study, too much salt also has a negative effect on our immune system. A high-salt diet therefore weakens the ability of certain immune cells to fight bacterial pathogens. As a result, infections are more severe and heal much more slowly.

How much salt is in which foods?

According to the consumer center, 75 to 90 percent of the daily salt intake comes from processed foods and eating out. Ready meals such as frozen pizza, ready pasta dishes or pickled herring already contain the daily salt requirement. Most of the salt in Germany is absorbed through bread and rolls. They contain between 0.78 and 1.68 grams of salt per 100 grams. Bread with around 1 gram of salt per 100 grams is recommended.

But meat and sausage products, dairy products and cheese are also the main sources of high-salt nutrition. A pair of Vienna sausages, 100 grams of smoked ham or salami also already contain the daily dose of salt. A proportionate amount of salt can also be found in dairy products such as Gorgonzola, Gouda or Feta.

Most of the time, consumers find it impossible to tell how much salt is in certain foods. If available, the nutritional value table on the packaging is often very confusing, because often it is not the salt content but only the sodium content that is stated. Multiply this content by 2.54 – then you get the table salt content.

Tips for reducing salt consumption in the diet

It is best to start with the products that are eaten in larger quantities and try to buy lower-salt alternatives. In general, the consumption of processed foods should be reduced and the consumption of unprocessed foods, such as vegetables and fruit, increased. It is also worth looking for alternative types of bread with less salt. When shopping for many food groups, you should pay attention to the salt content. There are often big differences, so that a low-salt diet does not pose any major restrictions.

Alternative foods (salt in grams per 100 grams):
Wholemeal toast (1.0) instead of wheat toast (1.4)
Pretzel croissant (0.8) instead of pretzel (3.1)
Mortadella (1.7) instead of salmon ham (6.1)
Lyoner (2.0) instead of salami (5.4)
Cream cheese double cream level (1.0) instead of processed cheese (3.1)
Emmental (0.9) instead of Gouda (2.8)
Cheese pastries, puff pastry (0.5) instead of peanut chips (1.9)
Peanuts (0.03) instead of salted and roasted peanuts (1.0)
Wrap with lettuce and chicken (0.8) instead of cheeseburger (1.7)
Tortellini (0.6) instead of Maultaschen (1.5)
Spaghetti with tomato sauce (0.3) instead of cheese spaetzle (1.4)
Fresh foods such as fruit and vegetables usually contain no salt at all, so a vegan automatically lives with less salt than a consumer of animal products. You should also avoid fast food and convenience products. You can also save on unnecessary salt by making your own bread, pasta and pastries. And sausage and cheese from local farmers have been shown to contain fewer preservatives.

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How Much Coffee is Harmful? Risk of Dementia and Stroke

Can coffee be dangerous? Researchers Say “Yes”: According to a new study, drinking too much coffee can lead to serious illnesses and even change the size of the brain.

Then coffee becomes harmful: too much consumption can impair brain health

The data also showed a link between increased coffee consumption and reduced brain volume. “Basically, drinking more than six cups of coffee a day can increase your risk of brain diseases like dementia or stroke,” said lead researcher Kitty Pham of the University of South Australia in a press release.

In view of the high consumption of coffee worldwide, the researchers want to better understand the effects of the hot drink. They are not alone in this: long before that, other researchers had been investigating how much coffee is still acceptable.

However, study author Elina Hyppönen emphasizes: “This research provides important insights into heavy coffee consumption and brain health, but as with many things in life, moderation is key.” The exact mechanism behind how coffee affects our brain is not yet clear. According to the researchers, however, it is advisable to stay well hydrated and drink water in addition to the cup of coffee.

Average coffee consumption: One to two cups a day

“Typical daily coffee consumption is somewhere between one and two standard cups of coffee. Of course, units of measurement can vary, but a couple of cups of coffee per day is generally fine,” says Hyppönen.

However, if one notices that the daily coffee consumption is heading for more than six cups, it is time to “reconsider the next drink.”

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Too Much Salt: This is How Badly The Spice Damages Your Brain

Excessive salt consumption can have a negative effect on blood flow to the brain. According to a recent US study. In the worst case, this can lead to massive brain damage – and permanently.

New US study: Too much salt can cause serious brain damage

The researchers from the University of Georgia examined the influence of salt on the blood flow in the brain and the neurons. The focus was on a specific region in the brain, the hypothalamus. The study found that salt actually slows blood flow to the brain. What the team calls “inverse neurovascular coupling” could lead to hypoxia. Hypoxia (hypoxemia) is a reduced oxygen content in the blood or a lack of oxygen. According to netdoktor.de, irreparable brain damage can occur in such cases.

The researchers establish the connection to salt through a compensation mechanism in the body as soon as salt is consumed. In order to lower sodium levels, the body activates neurons that release the hormone vasopressin. In order for the neurons to be able to operate the salt stimulation for a long time, hypoxia is assumed to be an auxiliary mechanism. According to the researchers, in order to “fight” the salt, the body puts itself into hypoxia.

The approach of the study could be used for future insights into other brain diseases. Until then, it would be advisable for many people to save on salt. In addition to brain diseases, there are other symptoms that can occur with excessive salt consumption.

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Danger From Too Much Protein: When it Becomes Harmful

Proteins are made up of important amino acids that the body needs. But many can do without high-protein products. In fact, they should: otherwise they can harm their bodies.

Doctors warn: be careful with the protein – how much is too much?

The German Society for Nutrition (DGE) has the rule of thumb: Adults (19 to 65 years) should consume 0.8 g protein/kg body weight per day. This means that an average adult weighing around 70 kilograms needs around 56 grams of protein per day. If you exercise for more than five hours a week, the protein requirement climbs to 140 grams a day.

Elisabeth Schieffer, a professor at Hannover Medical School, explains that only very limited amounts of dairy products are needed to prevent cardiovascular disease. Special foods

This is also confirmed by the nutritionist of the DGE, Antje Gahl. “Protein consists of various amino acids and the breakdown product in the body is urea.” This urea then has to be broken down by the kidneys. Too much protein leads to an overload of the organ

Protein hype comes from craze for low carb diets

Monika Bischoff, nutritionist from the Center for Nutritional Medicine and Prevention in Munich, explains where the “high protein” hype came from in the first place. The initial spark for the many products was the idea of ​​the “low carb diet”. “That means we reduce carbohydrates and fats – and replace the whole thing with proteins, i.e. proteins,” she is quoted as saying by Bayerischer Rundfunk. With the proteins absorbed in this way, one hopes that losing weight will be easier. In addition, the consumers of the protein-rich products want faster muscle building.

Nevertheless, she considers this consideration to be a blatant fallacy: “When losing weight, it is important to eat fewer calories than you actually need. If the daily calorie account is full, the proteins are no longer of any use.” On the contrary: the excess proteins could be converted into body fat. That’s why “high protein” is not a slimming product.

According to Elisabeth Schieffer, certain protein building blocks, such as the amino acids valine, isoleucine and leucine, should only be consumed in small amounts. Because: an increased level is associated with insulin resistance, cardiovascular diseases and cancer. According to Schieffer, conventional dairy products are absolutely sufficient for an animal diet to cover the daily protein requirement. The expert recommends fermented milk products. For example, like buttermilk, kefir or natural yoghurt. For a healthy lifestyle, the professor at the Hannover Medical School recommends a balanced diet with lots of fruit and vegetables, nuts, whole grain products and fish.

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Meat Consumption: So Much Meat is Still Healthy

Roasts, roulades, sausages or turkey – for most people, meat is still part of a feast. But is eating more meat bad for your health?

Healthy and unhealthy meat

However, meat is not just meat. There are numerous different types of meat, which can be roughly divided into two groups: the “red” meat group and the “white” meat group.

The first group includes most Western European meats, such as beef, veal, pork, mutton or lamb. White meat includes poultry. Meat color is primarily dependent on myroglobin, a muscle protein through which the animals absorb oxygen. Meat color therefore develops according to the amount of muscle protein, i.e. red meat contains more myroglobins. In general, white meat is healthier than red meat.

It should also be noted that the individual pieces of meat are composed differently, for example muscle meat consists of around a fifth of particularly high-quality protein.

The Max Rubner Institute, the Federal Institute for Meat Research, was founded in the 1930s with the aim of increasing meat production and improving preservation options. The “Institute for Safety and Quality in Meat” is located at the Kulmbach site, which researches the process chain of meat as a foodstuff from agriculture to the consumer. It is interesting how the focal points of the research institute have changed from its foundation to the present day. Today they are representative of a changed, more conscious approach to “meat” as a foodstuff.

Based on current studies, the Federal Institute for Risk Assessment (BfR) and the Max Rubner Institute (MRI) support limiting meat consumption to a maximum of 600 grams per week. The consumption of red meat should be limited because there is a possible connection between the consumption of red meat and certain types of cancer, although conclusive research results are lacking.

It is clear that with a high consumption of meat in general, the entire diet is nutritionally unfavorable and a reduction in red meat in the diet is generally a sensible approach to reducing energy intake and, on the other hand, increasing the intake of health-promoting foods.

What to look out for when buying meat.

As a customer, you are spoiled for choice. Those who do not necessarily have to watch their wallet when buying meat have significantly more options for making meat enjoyment healthier and can also buy a piece of meat in the organic farmer’s farm shop. But not everyone uses fresh meat when buying meat. Cheap offers in the meat sector lead to quality losses in the long run, which has an impact on both the husbandry conditions and the processing methods. Even if a lot has happened in the area of ​​animal welfare and labeling as well as consumer transparency in recent years, we are still a long way from achieving a generally animal-friendly and at the same time healthy shopping behavior.

Nevertheless, there are ways to consciously buy and eat meat. In general, meat from the butcher’s counter is not automatically healthier than packaged mass-produced goods, but it is usually fresher. With many cheap products, numerous bacteria can also cavort in the packaging and thus lead to stomach and intestinal problems. Meat from the butcher is more expensive, but usually fresher. In addition, it also enables a more conscious shopping behavior, because it can be bought more specifically according to need and the environment can be protected by not using plastic packaging.

In general, the following should be considered when buying meat: raw meat can spoil very easily, so it is particularly important here not to interrupt the continuous cold chain for too long. The correct storage should take place at temperatures below +7 degrees Celsius, better still at a maximum of +4 degrees Celsius, because harmful germs can only multiply slowly at cool temperatures. In the case of packaged meat, the storage temperature specified on the packaging should be observed.

Furthermore, the transmission of germs from raw meat to other foods through direct contact should be avoided, which is why basic hygiene should be in place. When buying meat, you should pay attention to the smell, the surface texture of the meat, the color and the marbling. The more marbled the meat, the better the taste. The older the animal, the more the color changes from white to yellow or dark yellow.

If you have bought fresh meat, it should be stored in a cool place immediately after purchase. The coolest spot in the fridge is recommended for this, usually the glass shelf above the vegetable compartment. Storage at a maximum of +4 degrees Celsius is recommended. Here, however, certain storage times should not be exceeded. Raw sausages and raw ham, on the other hand, do not have to be stored in the refrigerator; they can be kept for several weeks if stored dry and cool. Basically, raw minced meat should be prepared as soon as possible on the day of purchase, whereas goulash, sliced ​​meat, poultry, raw skewers and offal should be processed after a day at the latest. Roast meat, steaks, large pieces of meat, as well as boiled and boiled sausages can be stored in the refrigerator for three to four days. Prepared, meaning well-done, meat can be stored in the refrigerator for two to three days before it spoils.

There is also the option of buying frozen meat. It is also important here not to interrupt the cold chain and to pay attention to the specified expiry date.

Of course, fresh meat can also be frozen, which increases the storage time considerably compared to the refrigerator. Optimal storage conditions usually mean -18 degrees Celsius, under these conditions pork can be kept for up to 8 months and beef for up to 12 months. A time limit here is the fat content of the meat or the onset of fat spoilage. Bacteria, yeasts or molds fall into a “cold sleep” at freezing temperatures, so they do not multiply. However, most microorganisms survive the freezing and become active again when the food is thawed. It is therefore particularly important here to defrost meat slowly and in the refrigerator. Defrosting liquid must be thrown away.

To avoid transmission of pathogenic bacteria, meat, plate or bowl must not come into contact with food that is eaten raw. This applies in particular to poultry and pork due to possible contamination with salmonella.

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Water Intoxication: Can Drinking Too Much Be Dangerous?

Water supplies the body with vital minerals. But how many liters you need every day to stay healthy depends on various factors. Drinking too much water can even be dangerous for digestion and blood values.

Water is the source of life and provides the human body with important minerals. On average, an adult should drink around 1.5 to 2 liters of water a day, although only seven out of ten adults claim to actually do this. Since the body loses about 2.5 liters of fluid a day, it must be replenished regularly. Depending on your age, weight, state of health and physical activity, the amount of water you should drink every day varies and can go up to 4 liters. We should drink more, especially on hot days, as we lose more fluid through heavy sweating.

Water Intoxication: Can You Drink Too Much Water?

If you take in more fluid than your body eliminates, the fluid stays in circulation and dilutes the blood. This has a negative effect on your body. Muscle weakness, disorientation or epileptic seizures can then follow. In very rare cases, it can also be fatal if water intoxication (hyponatraemia) occurs.

Symptoms of water intoxication:
drowsiness
nausea
headache
seizures
However, the risk of not drinking enough is much higher because it is often simply forgotten. Become aware of the importance of drinking enough water for you and your health.

Health benefits of drinking water

Drinking water has many health benefits:
high concentration/performance
improves the complexion
serves as a lubricant for the joints
helps against headaches and menstrual pain
promotes health and digestion
helps the body regulate temperature

Losing weight with water: is that possible?

You can lose weight by drinking water. Water increases the number of calories you burn even when you are resting. Drinking before and during meals is also said to help with weight loss as it fills the stomach and thus reduces appetite. However, too much liquid during food intake quenches the “digestive fire”, which in turn is less beneficial because the liquid prolongs digestion time.

Because hunger and thirst are closely related in the brain, it can make you feel hungry even though your body needs fluids. The advice here is to drink a glass of water first and wait to see if the feeling of hunger persists.

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Barley Grass and Wheat Grass: Don’t Bring Much and Hardly Taste Good

Barley grass and wheat grass: Now the germs of the two types of grain are also supposed to be superfoods. The trend is once again coming from America, where Hollywood stars and top athletes want to improve their diet with smoothies made from the green powder.

The sprouts serve a lot of clichés: They are green, they are fresh, and as young seedlings they are particularly rich in nutrients. And they contain many plant growth factors that have a rejuvenating effect on cells. This raises great expectations: for example, barley grass is said to cure cancer, make muscles grow, alleviate gastrointestinal diseases and lower blood sugar and cholesterol levels. Wheatgrass, on the other hand, detoxifies, weakens the harmful effects of radioactive radiation, helps against diabetes and infections of all kinds. In addition, both types of sprouts are naturally perfect sources of nutrients.

So much for the full-bodied promises of grass fans. In this case, cows should be bursting with health on the pasture. And indoor cats should never get sick. Isn’t that right? That’s exactly why we researched the facts behind the grass hype to find out what the promise of salvation really is.

What exactly are barley grass and wheat grass?

Although barley grass and wheatgrass are marketed as new, great superfoods, they are well-known plants. In spring, the superfoods can even be found by the millions on the fields in Germany. Because barley grass is the young shoots of barley that emerge shortly after germination. In fact, it is the barley that is normally sold as grain in our country. Cat owners may also know barley grass in another context: from the small bowls that are sold as “cat grass”. Again, these are just barley sprouts in a nutrient concentrate.

The same applies to wheatgrass, except that the young shoots are only harvested after about three weeks. This is when the nutrient content of wheatgrass is said to be at its highest. The plant then uses this for its own growth and for the formation of stalks and seeds.

Wheatgrass or barley grass juice: ingredients and nutritional values

Like all real cereals, wheatgrass and barley grass belong to the grass family. As mature grains, barley and wheat therefore contain gluten. Since the grass variants are harvested as somewhat older seedlings, especially in industrial production, they have not yet developed ears. Barley grass and wheat grass are therefore gluten-free, but contain a lot of carbohydrates – when fresh, therefore, around 300 kcal per 100 grams. The high energy density also explains the main purpose of barley grass: as fattening feed for cattle.

However, fresh barley grass also contains many minerals and vitamins, for example 3.4 mg zinc, 37 mg iron, 179 mg magnesium or 832 mg calcium. Wheatgrass scores with its high iron, magnesium, zinc and selenium content. In addition, the wheat sprouts contain a lot of vitamins A, C, E and K. The roughage, which is present in large quantities in the raw green shoots, no longer plays a role in the juice from wheatgrass or barley grass due to the pressing. Incidentally, these are also largely lost in the powder. However, the chlorophyll, the green plant pigment, which is said to play a role in cell protection, is retained.

Buy wheatgrass and barley grass powder

Wheatgrass and barley grass are rarely available fresh or as juice. This is due to the composition of the sweet grasses, which, like all grasses, spoil quickly once they are cut. However, since humans cannot consume wheatgrass hay or barley grass silage like cows can, the sprouts are (freeze) dried and processed into powder. The ingredients of barley grass and wheat grass are significantly reduced by the drying process, although it is very gentle.

You can then either buy pure barley grass and wheat grass powder, pressed into tablets or as capsules. But be careful: Since both grasses grow on normal fields, the pollution can be high even with supposedly organic products. Caution is advised, especially with products from the Internet, which often come from Asia.

So you can grow wheatgrass or barley grass yourself

On the other hand, it is safe to grow barley grass or wheatgrass on the windowsill at home without any harmful substances. Bowls or flower pots with soil or nutrient granules serve as a “field”. As seeds for barley grass and wheat grass you simply take normal, untreated and whole wheat or barley grains. These are available either in the health food store or, for example, in the country trade. But always ask for organic grain there, which is less polluted and healthier.

Then simply sprinkle a handful of grains on your bed, cover with a thin layer of soil or granules and moisten. At room temperature and moderately moist soil, wheat and barley germinate after a few days. You can harvest the shoots after about ten days to three weeks.

Barley grass: effects and side effects

Barley grass is said to have an almost unbelievable effect. The ingredients of barley grass are mostly antioxidants and plant growth factors. On the one hand, these should render the aggressive free radicals harmless and at the same time stimulate healthy cell renewal. The barley grass is said to support the body in dealing with radioactive radiation, fight cancer, heal gastrointestinal diseases and also have a positive effect on muscle building and mood.

In addition, fans of green sprouts say they lower cholesterol levels, boost the immune system due to their high nutrient density and speed up recovery from illness. Only fresh barley grass has side effects, as the long plant fibers are difficult for humans to digest. Therefore, the consumption of larger amounts is not advisable.

What is the effect of wheatgrass?

Wheatgrass is also full of antioxidants and rich in nutrients. Similar to barley sprouts, the effect of wheatgrass is based on these ingredients. A 2015 meta-study summarized the possible effects of wheatgrass. The green shoots are said to help fight tumor cells and help you lose weight by boosting your metabolism.

Clinical trials on humans show a possible support of chemotherapies and maybe also reduce their side effects. And stomach ulcers, rheumatoid arthritis or diabetes can also be treated with it. The same applies to wheatgrass: Only the fresh plants have side effects due to the high content of plant fibers. No problems were observed with wheatgrass powder or juice.

What do the powder products bring?

Granted, it sounds tempting. A bit of wheatgrass powder mixed with water and drunk daily and cancer, diabetes, obesity or stomach problems are history. Or maybe a little barley grass powder in the green smoothie and the flu season won’t bother me anymore.

It would be too good to be true. After all, both barley grass and wheatgrass only have one “effect”: they fill the coffers of the manufacturers. Nothing has been scientifically proven. The healing promises of barley grass are usually only based on experience or experiments in the test tube. There is only one small study on the effect on cholesterol levels, which, however, could not find any effect. The same applies to wheatgrass. The meta-study already mentioned says that although effects were observed, the studies were only carried out with small samples, were not methodologically flawless or were carried out on animals.

What remains is the high nutrient density of barley grass and wheat grass. Basically positive, but if you put the values ​​in relation to the daily consumed amount as powder, capsules or tablets, this effect is also lost again. The bottom line is that there is no advantage left by the two green sprouts.

Conclusion: How useful are barley grass and wheat grass really?

Barley grass and wheat grass are green. They also grow at home on the windowsill. The nutrient density is relatively high. And they are marketed as superfoods. But that was it in terms of advantages. What is not mentioned is the risk of ingesting harmful substances such as mineral oils, pesticides or environmental toxins with wheatgrass juice or barley grass powder. Or that the dietary fibers in the stalks are hardly digestible for humans, but are absent in juice and powder anyway.

It is also often swept under the rug that when processed into barley grass or wheatgrass powder, many of the nutrients are lost and the daily amount consumed is only small. As is the fact that none of the claimed medicinal effects have been scientifically proven. So overall, the green grasses are nice but useless, they don’t even taste good. It is much better to switch to other green vegetables.

Broccoli, kale, spinach or chard also contain a lot of chlorophyll, vitamins and minerals. These types of vegetables can be bought regionally, seasonally and, of course, organically, and they are certainly tastier than barley grass or wheat grass.

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Too Much Lime in the Water – Which is Really Helpful and Effectively Decalcifies

An average German uses around 120 to 140 liters of water a day. We use most of the water for the sanitary area, for every toilet flush, for brushing our teeth, washing, etc. However, very little water for drinking. The high standards in Germany, which should guarantee the quality of drinking water, are among the highest in Europe. It is reassuring to know that, but the fact that our water still has a high lime content cannot be denied.

Calcareous water is commonplace in this country and this is particularly noticeable when we use washing machines, instantaneous water heaters, and coffee machines again and again.

The limescale deposits are not only visible but also harmful to the proper functioning of this and all machines that work with water. But we also more or less feel the limescale in the water on taps, sinks, in toilets, and even when washing our hair. The water is hard and calcareous. In order to give the water a certain degree of softness, there are certain methods that can be quite effective and important.

Owners often rely on water softening systems

The call for soft water and sustainability in the consumption of precious water is becoming more and more frequent. When it comes to construction projects, more people think that they install water softening systems, house water filter systems, and osmosis systems in order to be able to use soft and decalcified water in the household.

The installation of these devices is not difficult and can be used after a short installation phase. State-of-the-art electronic controls make them easy to use and easy to maintain. The connection of these machines is directly at the water access.

Hard water is not good for us

Just washing your hair shows how hard or soft the water is. Because brittle and dry hair after washing, which also looks very dull after drying, is in many cases a (hidden) sign of too hard water. With soft water, the hair feels soft and supple even when washing. Stubborn limescale deposits on taps, showerheads, and drains in the sanitary area are also signs of too much limescale in the water.

They can only be removed with special cleaning agents. The degree of hardness of the water (°dH) is ultimately decisive for the lime content. The reference value or ideal value in Germany is 7°dH. Calcium deposits can clog lines, burst them, compact and damage seals and plugs or important access pipes and plumbing.

Regular descaling of washing machines, dishwashers, fully automatic coffee machines or the kettle is therefore highly advisable so that they remain undamaged and the deposits can be loosened. If you don’t do this, the destruction of the respective machines is inevitable due to the limescale deposits alone. The service life of the devices is significantly lower than with regular decalcification.

Vinegar cleaners can work wonders and dissolve the limescale in a completely natural and environmentally friendly way. If the water in the household is not softened, all the water pipes in the entire water system can be affected. Guide values ​​for the degree of hardness are often recommended in order to be able to connect and use various devices or machines in the household at all.

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Too Much Salt: Signs And How to Avoid Salty Foods

Too much salt in the body can cause lasting damage to various organs. Here you can find out exactly how the spice affects our organism and how you can avoid consuming too much salt.

When do you start talking about too much salt?

Salt used to be considered an expensive luxury product that was only accessible to the social elite. Today it is part of the basic equipment of every kitchen. Hardly any dish can do without the former “white gold”. Salt is absolutely essential for survival: it supplies us with the electrolytes sodium and chloride.

These help our body in particular to regulate the fluid balance. Adults should therefore consume around six grams of salt per day, according to the Society for Nutrition. However, due to ready meals, fast food, chips and other snacks, we often consume too much salt.

According to the adult women consume about 8.4 grams of table salt per day. For men, the value is even 10 grams. This is clearly higher than the recommended daily amount.

Too much salt: health consequences

Too much salt in the blood causes more water to accumulate in the bloodstream. As a result, the volume of fluid increases and blood pressure increases. If blood pressure is elevated over the long term, this has a harmful effect on other organs. In particular, the heart, the coronary arteries, other blood vessels, the brain and the kidneys are affected.

cardiac insufficiency and cardiac arrhythmia
Heart attack
stroke
chronic kidney failure
kidney failure
deteriorated visual performance.

Too much salt is not only harmful to people who already suffer from high blood pressure. Elevated salt consumption is a key risk factor for serious organ damage in all population groups.

Too much salt: first signs

Since each person reacts differently to salt, it is not possible to give general indications of excessive salt consumption. High blood pressure is the only sure sign. Other symptoms can also occur, such as:

fatigue
difficulty concentrating
Tremble
seizures
edema

In order not to let it get that far in the first place, however, you should already take preventive measures to avoid too much salt in your food.

Too much salt: How to avoid the white gold

To reduce your salt consumption, you should gradually wean yourself off the popular spice. Our taste buds have often adapted so much to foods that are too salty that low-salt foods quickly seem bland to us. Therefore, you should give yourself enough time to slowly reduce your cravings for salt. This increases the likelihood that you will stay on the ball in the long term.

As a first step, you should first start cooking more at home and thus avoid ready meals. Make sure to add salt sparingly and to taste from time to time.

Try to avoid highly processed foods as much as possible. You can see how high the salt content is on packaged foods.

Eat enough unprocessed foods like fruits and vegetables. In general, a mostly plant-based diet will help you avoid excess salt by avoiding meat, fish, and dairy.

If low-salt dishes still seem too bland to you, you can refine your dishes with fresh herbs or spices.

You can prepare bread, rolls, crackers & Co. yourself at home and significantly reduce the salt content.

If you don’t want to do without animal foods completely, you should use low-salt representatives of this category. Types of cheese with a little less salt are, for example, mozzarella, Emmental or cream cheese. Mortadella and liver sausage are among the low-salt types of sausage, but in contrast to other foods they still contain a relatively large amount of salt.

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