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Drink Meal: Why It’s Not a Good Idea

In order to lose weight, many resorts to drinking meals. You had better let that go. The reasons for this and more sensible alternatives can be found in this article.

This is how drinking meals work

When it comes to losing weight, there are now many different ways – from low-carb diets to low-fat diets to drinking meals. They all promise success within a short time.

Drinking meals work as follows: A distinction is first made between ready-packaged products and drinking meals, which you mix yourself with a powder and water or milk.

At the beginning, to make it easier to start the weight loss process, the drinking meals replace full meals. So you don’t eat anything solid and your number of calories per day remains the same.
Since the daily amount of calories remains the same here, you don’t lose weight at first. It is then slowly reduced because a calorie deficit is crucial to losing weight.
After a certain time, individual self-prepared dishes are added again. It’s usually up to three weeks, but that can vary depending on the meal you’re drinking.
To ensure that drinking meals contain sufficient nutrients, they are subject to the dietary regulation. It prescribes a certain amount of proteins, carbohydrates, fats, iron, calcium and vitamins. In the phase of losing weight, in which you have a calorie deficit, you move between a minimum of 800 and a maximum of 1200 calories. The individual drinking meals only have a calorie content of up to 400 kilocalories.

If you decide to go on a diet with drinking meals, there are a few things to consider. Drinking meals are not always intended for weight loss or weight maintenance. Some are just meant to replace meals or make sure you’re consuming enough calories when you’re stressed. Therefore, take a close look at a product before you buy it.

That’s why you should avoid drinking meals

As nice as the promises of drinking meals are, there are a few reasons not to use them:

If you continue eating the same way you did before you diet, you’re likely to gain weight again. This is the yo-yo effect. In order to make a difference in the long term, you have to change your eating behavior in the long term. It is also important that you move enough. This aspect often slips into the background in diets with drinking meals.
When drinking meals, there is a risk that you are undersupplied with important nutrients. This can happen if, for example, you equate protein shakes with drinking meals or diet shakes. It’s not the same. Drinking meals are intended to replace meals and therefore contain all the necessary nutrients. Protein shakes, on the other hand, do not contain all the nutrients that the body needs, but mainly proteins and hardly any carbohydrates or fiber. But your body needs it too!
Furthermore, you should always follow the instructions for diet shakes. For example, if you cut your drinking meal in half after a while, you’ll only get half as many important nutrients. After all, a full drink provides you with the necessary nutrients. On top of that, you may be lacking in phytochemicals that you normally get from fruit and veg and that are lacking in drinking time.

Basically, drinking meals provide you with sufficient nutrients. Diets with drinking meals still mean a big change for the body. If this does not receive enough nutrients because the dosage with the drinking meals is not yet running smoothly, it can become unhealthy. For example, if there is a lack of protein, muscles can be broken down during the diet.
Drinking meals often contain little fiber. This can lead to digestive problems.
In addition to drinking meals, you must not forget to drink enough. This can easily happen since drinking meals have a liquid consistency. This can result in dizziness or cardiovascular problems.
Drinking meals are very monotonous in the long run. With solid meals and home-cooked food, you have many more options, despite different tastes in drinking meals.
In addition, there is no social aspect of eating together with friends or family.
In addition, drinking meals are quite expensive.
Drinking meals alone is not recommended. Pay attention to the aspects mentioned above, and if you still want to try a drinking meal, inform yourself in detail and seek medical advice in advance.

These alternatives to drinking meals exist

If you want to lose or maintain your weight, these are sensible alternatives to drinking meals:

Eat more consciously.
move more A good place to start is regular walks.
If possible, only eat when you are hungry and stop eating when you are full (intuitive eating).
Eat a balanced diet and only eat sweets in moderation.
Finally, it is important that your health always comes first! Do not be seduced by the ideals of beauty conveyed in the media. Being happy with yourself and your body is the most important thing. Also, every body is unique. For some, one way to lose or maintain weight may work well, and for others, another way.

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Cooking Tips

Wine Corks: Why You Should Still Not Dispose of It

Are you looking forward to an aromatic glass of wine, but then realize that it corks? Read here what you can do if the wine corks – and why you should still not dispose of it.

When wine begins to cork, you don’t see it visually at first. Because the cork changes neither its color nor its appearance. You can primarily tell from the smell that the wine is corked. It then gives off an odor that smells like damp cardboard or cardboard. This makes the wine appear less fresh. In technical jargon, this is also known as a “cork error”.

Tip: If you are unsure whether the wine really corks, you can easily check this by adding some carbonated water. This will enhance the smell and make it easier for you to tell if the wine is corked.

Why does wine cork?

Wine is corked by the breakdown product trichloroanisole (TCA), which reacts with certain substances in natural cork. However, you only notice the obvious smell when (invisible) mold has already formed on the cork and is producing the strong-smelling chemical. Nevertheless, according to current knowledge, corking wine is not harmful to health because the harmful substances are not available in sufficiently high quantities.

By the way: not only bottles with a cork, but also bottles with a screw cap are affected. In these cases, the TCA gets into the alcohol via barrels, hoses or cartons, for example. Ideal conditions for TCA to be released could also exist in wine cellars. Since the warm, humid cellar climate offers microorganisms an ideal breeding ground, they could react chemically and thus release the odorous anisole.

What else can you do with corked wine?

Before you pour the wine down the drain, you can try the following trick: Clean the neck of the bottle with a clean cloth and pour the wine into another container. Place a large piece of cling film in the wine. This attracts the TCA and reduces the cork taste. You can theoretically enjoy the wine again after 15 to 20 minutes, when the cork taste has reduced.

Alternatively, you could also try making vinegar from the leftovers of the wine. All you need is wine, water and naturally cloudy apple cider vinegar. Follow these steps to prepare the vinegar:

Take a larger glass jar, wash it out and let it dry well.
Pour the wine and water into the jar.
Add the apple cider vinegar to the wine and water mixture. Mix everything well with a wooden spoon.
Secure a piece of cloth over the jar with a rubber band to act as a “lid” and store in a warm place.
Now the acetic acid bacteria do the rest. They multiply and convert the alcohol so that after a few weeks you get acetic acid. During this time, you can let the vinegar “rest” and don’t have to stir it extra.
Tip: You have to decide for yourself whether you want to use the wine for cooking or not. In principle, it can still be used, but it can happen that the bland taste takes over the food and makes it inedible. However, if the cork smell isn’t too strong, you could still use the wine for cooking. Alternatively, you could also try to exchange the corked wine with the manufacturer. Smaller traders and winegrowers sometimes take back the fine wine as a gesture of goodwill.

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Cooking Tips

Cleaning Mushrooms: Should You Really Not Wash Them?

It is often recommended to only clean mushrooms and in no case wash them under running water. But is that really true? You can find out here how best to clean mushrooms before preparation.

Whether mushroom pan, mushroom cream sauce or mushroom cream soup: mushroom recipes usually recommend cleaning the mushrooms before preparation. This means removing any soil residue with a brush or a special mushroom brush. Cleaning, unlike washing, is a dry process. Washing the mushrooms with water is often strongly discouraged. But why?

Clean or wash mushrooms?

The advice not to wash mushrooms under running water is common. They are said to become soaked with liquid and lose their taste.

In fact, mushrooms absorb a small amount of extra liquid when they come into contact with water. Unlike vegetables such as peppers, aubergines or courgettes, they do not have a solid shell that water could roll off. They can therefore absorb some of it.

However, mushrooms already contain a lot of water – in the case of button mushrooms, for example, it is up to 91 percent. This leaves little room for additional water intake. An experiment by the US author Harold McGee confirms this assumption: According to the British Guardian, McGee soaked 252 grams of mushrooms in a water bath for five minutes. They then weighed 258 grams, just six grams more. Since the mushrooms come into contact with water for a significantly shorter time when rinsing, they should absorb significantly less liquid. You can read about this experiment in McGee’s book “The Curious Cook”.

Still, there is slight disagreement as to whether or not washing affects the taste of the mushrooms. According to McGee, there was no loss of taste in the washed mushrooms. According to the Guardian, on the other hand, the British Mushroom Bureau advises against washing mushrooms for too long: the longer the water contact lasts, the more the flavor fades. Nevertheless, the advice center does not completely advise against cleaning mushrooms under water. Wiping them off with a damp cloth or rinsing them under running water is not a problem.

Cleaning mushrooms: is it even necessary?

Self-collected mushrooms can certainly have heavy soil residues or other dirt. In this case, it is advisable to clean the mushrooms and wash them if necessary.

The situation is different with cultivated fungi: They are usually little or not at all contaminated when they are sold. In the case of slight residues, cleaning with a brush or brush is sufficient.

If you don’t want the mushrooms to come into contact with running water, you can wipe them off with a damp kitchen towel afterwards. You can find more detailed tips and hints in these guide articles:

Clean mushrooms: simple step-by-step instructions
Cleaning porcini mushrooms: 3 tips for mushroom pickers
You should be particularly careful when cleaning if you want to prepare mushrooms raw, for example in a mushroom salad. According to the consumer advice center, you should always heat other types of mushrooms before you eat them. They are more digestible and possible pathogens are killed.

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Food

Cooking Unripe Spelt Properly: Soaking or Not?

Cooking with unripe spelled opens up a wide range of possibilities in the kitchen. We will explain to you how to prepare the nutrient-rich ancient grain and whether you should soak unripe spelt beforehand.

Green spelt is the name for unripe spelled, which is then roasted and dried. Like other cereals (but also legumes and nuts), green spelled contains so-called antinutrients in addition to nutrients. Antinutrients can prevent the body from absorbing nutrients from food.

Cooking unripe spelt correctly: does the phytic acid have to be removed?

The antinutrients also include phytic acid, which is also contained in unripe spelled. It can bind minerals such as iron, zinc, calcium and magnesium, making them indigestible for us. According to Spektrum.de, phytic acid also makes it more difficult to absorb proteins by binding digestive enzymes.

However, there is also a positive side: phytic acid is associated with anti-cancer and antioxidant effects. According to Spektrum, scientists are also discussing whether the antinutrient could have a lowering effect on blood cholesterol and triglyceride levels.

Antinutrients such as phytic acid can be neutralized by soaking food before cooking. At the same time, this reduces the cooking time and you save energy. The meal should be prepared in a digestible and tasty way with few resources.
On the other hand, important nutrients are also dissolved in the soaking water.
So is it better to soak unripe spelt before cooking or should you avoid it?

Soak green spelled before cooking?

It is difficult to give a general answer as to the advantages and disadvantages of soaking unripe spelt before cooking. This is due to the many and variable factors on which the soaking process depends. For example, the time of harvest, the variety and the type of cultivation of the unripe spelled play a role, but also the quality of the soaking water and the duration.

You can soak unripe spelled for twelve to twenty-four hours before cooking and, if you like, continue to use the soaking water. It always depends a bit on the recipe you want to prepare. Using the soaking water as cooking water has the advantage that the nutrients dissolved in it are not lost. During soaking, the phytic acid is broken down by the enzyme phytase and therefore does not end up in the soaking water.

Whether it is unhealthy not to soak unripe spelled spelled before cooking cannot be said with certainty based on current knowledge. As part of a balanced diet, however, you do not need to worry about consuming unripe spelt and other foods containing phytic acid. In addition, soaking gives you the opportunity to make the meal even more nutritious.

When buying unripe spelled grain, also pay attention to organic quality. In this way you can avoid chemical-synthetic pesticides and artificial fertilizers, among other things.

Recipe: unripe spelled vegetable stew – classic and vegan

Ingredients:

100 g unripe spelt
250 g potatoes
150 g carrots
100 g leeks
100 g celeriac
700 ml vegetable broth
100 ml cream / vegan cream
1 piece bay leaf
1 tsp salt
0.5 tsp pepper
1 tsp smoked paprika powder
0.25 tsp nutmeg
0.25some fresh parsley

Directions:

Put the unripe spelt in a bowl with about 300 milliliters of warm water. Let it soak at room temperature for 12 to 24 hours.
Cut the potatoes, carrots, leek and celeriac to the size you want. Keep in mind that the smaller you cut the vegetables, the more cooked they will be.
Put the chopped vegetables, the soaked unripe spelt and the vegetable stock in a saucepan. Season with salt, pepper, nutmeg, a bay leaf and smoked paprika powder.
Put a lid on the pot and bring the food to a simmer. Then let it simmer on low heat for 15 minutes.
Now add the (vegan) cream and switch off the stove after one minute. Remove the bay leaf.
Now you can serve the unripe spelled vegetable stew and garnish with the freshly cut parsley.

Tip: You can also use the soaking water for this recipe and use a little less vegetable stock for cooking.

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Food

Carotenoids: This is How You Get Them, Not Just From Carrots

Carotenoids are natural pigments that give carrots their orange color. They are also essential nutrients. Here you can find out what they can do and where you can find carotenoids.

Carotenoids and Vitamin A

Carotenoids are a whole group of phytochemicals. According to the medical portal DocCheck, over 1,000 different carotenoids are known in the plant world. The plant substance is fat-soluble pigments that color plants from yellow to red. The color of fruit or vegetables gives you an indication that they might contain carotenoids. Yellow, orange or red fruits and vegetables are usually rich in carotenoids.

But there are exceptions. Carotenoids can also be found in green leafy vegetables. Here the green leaf pigment covers the reddish carotenoids.

Of the numerous carotenoids in the plant kingdom, six are vital for the human organism:

  • alpha and beta carotene
  • lycopene
  • lutein
  • cryptoxanthine
  • zeaxanthin

Carotenoids – here they are contained everywhere

Of the carotenoids, beta-carotene is the most common in our food. The German Society for Nutrition (DGE) explains that the body can process beta-carotene most easily.

You can find beta-carotene in a variety of different vegetables and fruits. According to the DGE, the following foods are good sources of the plant substance:

Vegetables: carrots, sweet potatoes or squash.
Fruit: apricots, honeydew melon, but also persimmons or persimmons.
Leafy greens: kale, spinach, or lamb’s lettuce.
These vegetables also contain essential carotenoids:

Tomatoes: they mainly contain lycpoin.
Paprika or chili: here the carotenoid capsanthin not only provides the color but also the spiciness. You can use the hot chilies in a peach chutney with tomatoes, for example.
Maize or einkorn: Maize and the ancient grain einkorn contain zeaxanthin. You can make a protein-rich snack yourself from roasted corn.
With these recipe ideas you bring the healthy carotenoids to the table:

Stuffed Pumpkin: A recipe with spinach and feta
Kale: vegetarian recipe ideas to cook at home
Tomato and polenta casserole: A simple recipe
Paprika vegetable recipe: This is how you prepare it deliciously
Oil or fat is an important ingredient when preparing meals containing carotenoids. Carotenoid is a fat-soluble plant compound. The fats make it easier for the body to absorb the substances. According to the DGE, 2.4 to five grams of fat per meal are sufficient. Fry the vegetables with a little oil or serve creamy quark with the fruit salad. The vegan solution is to add some linseed oil to the dressing.

The carotenoids are essential nutrients

Carotenoids are an essential nutrient for humans. The body needs the plant substances, among other things as a precursor for the vital vitamin A (retinol). The medicine portal Netdoktor explains that vitamin A is important for healthy bones, teeth and eyes. It is further involved in the structure of the skin and plays a role in the development of the fetus during pregnancy.

To ensure an adequate supply of the important vitamin A, the human body has two options:

Carotenoids from plant food – They are a precursor, also called provitamin A. The body then uses it to build vitamin A itself.
Get vitamin A from foods of animal origin. The organism of animals also builds vitamin A from carotenoids in vegetable feed. That is why ready-made vitamin A is already contained in cheese, milk or meat products, for example.

Carotenoids are much more than just a precursor to vitamin A. They themselves are also involved in important functions in the body:

One study found that the retina of the eye contains carotenoids such as lutein and zeaxanthin. Beta-carotene is also necessary for vision.
Carotenoids strengthen the immune system and act as antioxidants. They help keep body cells intact. This is what DocCheck calls beta-carotene or lycopene in connection with cancer prevention. Studies indicate, for example, that lycopene could reduce the risk of prostate cancer.
Carotenoids are part of the human pigment melanin and are therefore involved in the formation of the color of skin, hair and eyes. The pigmentation acts as a natural protection against UV rays.

Carotenoids in a vegan diet

The body can usually cover its vitamin A requirements well with the carotenoids from plant-based food. The DGE explains that there are no thanks for a vegan diet and healthy fat digestion.

But there are exceptions: If fat digestion is disturbed or you have problems with the pancreas, you should seek medical advice to be on the safe side. This also applies if you have an increased need for nutrients, for example if you are pregnant or breastfeeding.

Oversupply and undersupply of carotenoids

Don’t worry about oversupply. The DGE explains that too much carotenoid from natural sources is hardly possible. In addition, no health risks were found when carotenoids were ingested through vegetables and fruit. For this reason there is no limiting value.

On the other hand, there is a maximum amount for beta-carotene as a coloring agent (E 160a). It can be added to foods such as fruit juices, butter, margarine or cheese. The European Food Safety Agency (EFSA) has set a minimum amount per day for this. The tolerable amount is six to 15 milligrams a day.

The DGE also points out that improper intake of high-dose vitamin A or beta-carotene in food supplements can cause long-term vitamin A intoxication (poisoning) with liver damage.

Vitamin A deficiency is extremely rare. According to the DGE, a deficiency in our latitudes can usually only be caused by illness. For example, in the case of chronic intestinal diseases or severe burns, the body has an increased need for vitamin A. Symptoms that can indicate a deficiency are very dry skin and mucous membranes as well as loss of appetite or night blindness.

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Food

Eat Cheese Rind or Not? You Should Know That

Whether you can eat the cheese rind depends on various factors. Here you can find out when you should avoid the cheese rind and when you can eat it without hesitation.

Eat cheese rind?

The cheese rind fulfills a number of important functions, as it protects the cheese from dirt, mold and keeps it from drying out. The rind also gives some types of cheese their typical aroma.

There are different types of cheese rinds. The naturally ripened rind is created when the wheel of cheese is bathed in salt water during production and then stored dry. In addition, some types of cheese are sprinkled with salt and regularly turned, brushed and rubbed with brine during ripening. Depending on the type of cheese, this forms a more or less hard rind. You can basically eat this naturally occurring rind – even particularly hard rinds such as that of mountain cheese, Emmental or Parmesan are suitable for consumption. However, the bark is not for everyone, because it is sometimes very hard and tastes very intense. Whether you eat the bark or not is up to you.

In contrast to the naturally ripened rind, some types of cheese are also covered with an artificial rind. This usually consists of paraffins, plastic or wax and is therefore not edible. This is the case, for example, with Gouda or Edam. Corresponding products must be provided with the notice “Plastic coating not suitable for consumption”.

Can you eat cheese rind with noble mold and goo?

Certain types of cheese are treated with special mold cultures, such as soft cheeses such as Camembert, Brie or blue cheese. You can eat these without hesitation and they give the cheese its special aroma.

The same applies to types of cheese with smear, which you can generally also eat. Bacterial cultures are added here, which form the typical smear in yellow or red smear cheese. Examples are Munster cheese or Limburger with the typical red smear.

Plant ash is also sometimes used to protect the cheese from mold. The vegetable charcoal, or activated charcoal, is listed as E153 in the list of ingredients and you can also eat it (an example is the French Morbier).

Natamycin: cheese rind with preservative

The rind of certain cheeses is partially treated with the preservative natamycin (E235). The preservative has an antibiotic effect and is used to prevent mold growth. It is also used, for example, in medicines to treat fungal infections.

Although the European Food Safety Authority (EFSA) rates natamycin as negligible in terms of resistance problems, you should still not eat cheese rinds with the preservative. Check the packaging for this, because cheese treated with natamycin must be labeled accordingly. It’s best to ask at the cheese counter – the only thing that often says there is “conserved”. By the way: Organic cheese is basically free of natamycin.

When not to eat the cheese rind

The Baden-Württemberg State Center for Nutrition recommends that pregnant women and people with a weakened immune system should refrain from eating naturally ripened bark and smear. These can contain listeria – i.e. bacteria – which can be dangerous without an intact immune system. The same applies to raw milk cheese, by the way.

Conclusion: Unless the cheese is marked with a note that the rind is not suitable for consumption, you can eat the rind (if you are not part of a risk group).

Buy cheese: preferably organic or vegan

When it comes to animal products such as cheese, always look for organic quality whenever possible. Not only can you avoid natamycin in the bark, but you ensure that no synthetic chemical pesticides end up in your food and in the environment. In addition, the housing conditions for animals with organic seals are often better than with conventionally manufactured products. You can find organic products, for example, at the market, in the shop around the corner or delivered in an eco box. Particularly strict organic seals include those from Demeter, Naturland and Bioland.

Vegan cheese as an alternative:

There are now also many vegan cheese alternatives – this not only benefits animal welfare and the environment, but you also have to worry less about the rind.

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Food

5 Common Arguments to Eat Meat or NOT

As a vegetarian or vegan, you are often confronted with arguments as to why a meatless diet is unhealthy, unnatural or even harmful to the environment. What is it about these statements? We have collected five of the most common arguments for meat and formulated counter-arguments.

Claims like “The rainforest is on fire for tofu!”, “Athletes need meat!” or “If God hadn’t wanted us to eat meat, he wouldn’t have made it so delicious!” probably every vegetarian has heard before. We can do no more than arguing about God and his plans. But if statements are demonstrably false, you don’t have to let them rest. How to dispassionately counter some of the most common arguments for eating meat:

Humans are carnivores?

Some of the most popular arguments against vegetarians and vegans revolve around how natural a meat-free diet is. Sentences like “People are carnivores, you can see that from their teeth” are also often used. But: Humans are definitely not pure meat eaters (= carnivores). After all, even the biggest meat lovers eat a piece of fruit or vegetable from time to time. This is also important, because unlike carnivores, humans cannot produce vitamin C themselves and have to get it from food.

Furthermore, if we were pure carnivores, we could swallow large chunks of meat almost without chewing. In carnivores, digestion begins in the stomach, while humans start digesting in the mouth. An enzyme in the saliva that breaks down starch helps us with this. And starch is not in meat, but in plants.

Admittedly, from a biological point of view, people are not herbivores (=herbivores) either, but omnivores (=omnivores). That is, our physical characteristics—including how our teeth are constructed and how they work—allow us to eat both animal and plant-based foods, depending on what is available.

Unlike our ancestors who hunted and gathered, today we have choices. We don’t starve if we don’t eat meat, thanks to farming and storage facilities. We also don’t have to put as much energy into foraging – and making up for that loss with food. We’re also getting older, which is why it’s important to look not only at short-term satiety, but also at the long-term health pros and cons of a diet.

If you want to be physically fit, do you need meat?

“If the construction worker only gets meat once a week and only salad, he falls off the scaffolding on the third day.” This quote from the Bavarian Economics Minister Hubert Aiwanger made the rounds in the summer of 2020. The politician is right on one point: You cannot have a balanced diet from lettuce alone. Fortunately, there are a lot of other plant-based foods, that also to provide us with the proteins that are so popular with athletes.

The documentary “The Game Changers” shows that you can also achieve top performance with a purely plant-based diet using the example of various top athletes. The science journalist Bas Kast even comes to the conclusion in his book “The nutrition compass: The conclusion of all scientific studies on the subject of nutrition” that vegetable proteins are healthier than animal ones. Various studies provide evidence that meat consumption increases the risk of various lifestyle diseases.

The vitamin B12 thing

If you have to take vitamin B12 as a dietary supplement, it cannot be a sensible diet – many have certainly heard this argument as well. It’s true, vegans should supplement with vitamin B12. Some plant-based foods also contain vitamin B12, but in a form that, according to experts, cannot be used by the human body.

But where does the vitamin B12 in meat come from? For poultry and pork, the answer is: from dietary supplements. Because just like in humans, vitamin B12 is formed in the large intestine of animals, but they excrete it without using it.

Ruminants, on the other hand, can use the vitamin B12 they produce in their own bodies. To do this, they must be sufficiently supplied with the trace element cobalt. In industrial agriculture, cows often lack this requirement, which is why they are often dependent on nutritional supplements.

On this basis, it is entirely justified to ask the question whether one cannot simply take vitamin B12 oneself in the form of food supplements and skip the detour via the animals.

Do vegans eat industrial goo?

Does vegan food consist of flavor enhancers, artificial flavors, and other additives? This is true for some plant foods, as it is for many processed animal products. And as with an omnivorous diet, such products should be the exception rather than the rule when it comes to eating healthily.

Meat substitutes make it easier for many people to switch to a plant-based diet. They are practical if you want to prepare a vegan alternative to a meat dish without much effort. In the long run, however, many health-conscious vegans refrain from replacing meat, sausage and cheese 1:1 with vegan substitutes. Instead, there is, for example, Bolognese made from lentils, vegetable skewers when grilling and hummus on bread. Tofu is also available in its natural state, and even with processed meat substitutes, the list of ingredients is not always as long and cryptic.

Even if vegans treat themselves to a few vegan sausages at a barbecue party (if they are possible again): Before calling them industrial goo, one should consider whether it is really being vegan that decides how natural or unnatural one eats. Didn’t you just eat a bratwurst with a similarly long list of ingredients, plus ready-made barbecue sauces, chips and cola? If so, then maybe it’s best to keep your mouth shut.

Does the rainforest burn for tofu?

Grilled striploin sliced steak on cutting board over stone table

If we all stop eating meat, where are we supposed to grow all the vegetables to keep us full? Some people are probably asking this question. If rainforests are already being cut down to plant soy, wouldn’t the problem get worse with a switch to a plant-based diet?

Many who ask these questions forget that pigs, cattle and chickens also have to eat. Very few of these animals graze on green mountain meadows that are unsuitable for growing food. Instead, large areas of arable land are required for the cultivation of animal feed. This means that the area required for animal food is higher than for plant food. As animal husbandry decreases, areas are freed up on which we can grow food for human consumption or on which we can reforest.

The increasing hunger for cheap meat has led to forests being cut down in order to grow animal feed in huge monocultures. Depending on the source, 75 to 85 percent of the soy harvested worldwide is fed to animals. So much for the claim that vegetarians and vegans are destroying the rainforest. Incidentally, the soy for meat and milk substitutes often comes from Europe.

After years of eating meat and other animal products, it can be difficult to reduce or even stop eating them altogether. But hiding behind false arguments no longer counts as an excuse.

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Netherlands

Can you recommend some traditional Dutch dishes that are not as well-known internationally?

Introduction: Exploring Traditional Dutch Cuisine

Dutch cuisine is known for its hearty, warming dishes like stamppot and erwtensoep (pea soup). However, there are many lesser-known dishes that are just as delicious and deserve more recognition. These dishes showcase the diverse culinary traditions that make up Dutch cuisine. From savory stews to sweet treats, here are some lesser-known Dutch dishes to add to your culinary bucket list.

Dutch Food Beyond the Classics: 5 Lesser-Known Dishes

While traditional Dutch cuisine may not be as well-known internationally as French or Italian cuisine, it is no less delicious. Here are five lesser-known Dutch dishes to try:

Stamppot: Hearty Comfort Food for Cold Days

Stamppot is a classic Dutch dish that consists of mashed potatoes mixed with vegetables like kale, sauerkraut, or carrots. It is often served with smoked sausage or bacon and gravy. This hearty dish is perfect for cold winter days and is a staple in many Dutch households.

Bitterballen: Crunchy and Creamy Fried Delights

Bitterballen are small, deep-fried balls of meat and gravy that are crispy on the outside and creamy on the inside. They are a popular snack food in the Netherlands and are often served in bars with a cold beer. Bitterballen are usually made with beef, but can also be made with chicken or veal.

Snert: A Thick and Satisfying Winter Soup

Snert, also known as erwtensoep, is a thick and hearty soup made with split peas, vegetables, and smoked sausage. It is a staple in Dutch cuisine and is often served as a main course during the winter months. Snert is a filling and satisfying dish that is perfect for a cold day.

Poffertjes: Miniature Pancakes with a Sweet Twist

Poffertjes are small, fluffy pancakes that are traditionally served with powdered sugar and butter. They are made with yeast and buckwheat flour, giving them a unique texture and flavor. Poffertjes are a popular street food in the Netherlands and are often served at festivals and fairs. They are a sweet and satisfying treat that is perfect for any time of day.

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North Korea

Can you recommend some traditional North Korean dishes that are not as well-known internationally?

Introduction: Exploring North Korean Cuisine

North Korean cuisine is a unique blend of Korean, Chinese, and Japanese culinary traditions. It features simple and hearty meat and vegetable dishes, fermented and pickled foods, and a diverse range of soups and stews. However, due to the country’s isolation, North Korean cuisine is not as well-known internationally as its South Korean counterpart. In this article, we will explore some traditional North Korean dishes that are not as popular worldwide.

An Overview of Traditional North Korean Dishes

Some of the most representative North Korean dishes include kimchi, a spicy fermented vegetable dish; naengmyeon, a cold noodle soup; and bulgogi, a marinated beef dish. Other common staples are bibimbap, a mixed rice bowl; mandu, steamed dumplings; and tteokbokki, spicy rice cakes. North Korean cuisine also features a variety of soups and stews, such as the seafood-based maeuntang and the meat and vegetable rich doenjang jjigae.

Under-The-Radar North Korean Staples

Although not as well-known internationally, North Korean cuisine has many under-the-radar staples worth exploring. One of them is raengmyeon, a cold noodle soup made with buckwheat or sweet potato starch noodles, boiled eggs, beef, and pear slices. Another delicious dish is jangjorim, a beef or pork dish that is boiled in soy sauce and sugar until tender and then shredded into thin strips. Japchae, a dish made with glass noodles, beef, and vegetables, is a popular side dish that can also be served as a main course.

Tasting the Unique Flavors of Pyongyang

Pyongyang, the capital city of North Korea, is known for its unique cuisine. One of its specialties is ryongmunsik, a dish made with cold noodles, beef, vegetables, and a sesame or peanut sauce. Another popular Pyongyang dish is saengseonjim, a steamed fish that is usually served with a soy sauce and vinegar sauce. Another must-try is chonggak kimchi, a type of kimchi made with small radishes and a spicy seasoning.

Regional Specialties Worth Trying

North Korea has several regional specialties that are worth trying. Hamgyong Province, for example, is known for its cold buckwheat noodles, while Pyongan Province is famous for its meat dishes, such as grilled pork and beef. In the south, Gyeonggi Province is known for its spicy soups and stews, while Gangwon Province is known for its freshwater fish dishes.

Conclusion: A Delicious Discovery of North Korean Cuisine

North Korean cuisine is a treasure trove of unique and flavorful dishes that are not as well-known as their South Korean counterparts. From under-the-radar staples to regional specialties, there is much to explore and discover in North Korean cuisine. By trying out some of the recommended dishes in this article, you can embark on a delicious journey of discovery into the rich and varied culinary traditions of North Korea.

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Niger

Can you recommend some traditional Nigerien dishes that are not as well-known internationally?

Introduction: Traditional Nigerien cuisine

Nigerien cuisine is a unique blend of West African and Mediterranean influences, resulting in a diverse array of flavors and dishes. Staples of the Nigerien diet include grains such as millet and sorghum, as well as beans and vegetables. Spices and herbs are also used liberally in cooking, adding depth and complexity to dishes.

Popular Nigerien dishes

Some of the most well-known Nigerien dishes include jollof rice, fufu, and thieboudienne. Jollof rice is a flavorful one-pot dish made with rice, tomatoes, onions, and a variety of spices. Fufu is a starchy side dish made from cassava or plantains, while thieboudienne is a Senegalese dish popular throughout West Africa, consisting of fish and rice flavored with vegetables and spices.

Lesser known Nigerien dishes

While the above dishes are popular both within Niger and internationally, there are many traditional Nigerien dishes that are not as well-known outside of the country. These dishes are often regional specialties, passed down through generations of families.

Dabon koki: a traditional bean dish

Dabon koki is a traditional bean dish from the Hausa people of northern Nigeria. It is made by combining mashed black-eyed peas with spices such as ginger, garlic, and chili, then wrapping the mixture in leaves and steaming it. The dish is typically served with a rich tomato-based sauce and rice or flatbread.

Tchakiri: a millet-based dish

Tchakiri is a millet-based dish popular in the Zinder region of Niger. It is made by grinding millet into a coarse flour and mixing it with water to form a dough. The dough is then rolled into balls and boiled in a soup made with meat, vegetables, and spices. Tchakiri is often served as a main course, accompanied by a side of vegetables or a salad.

La Bouillie: a popular breakfast dish

La Bouillie is a popular breakfast dish in Niger, made by cooking millet flour with milk and sugar until it forms a thick porridge. The porridge is typically flavored with vanilla or cinnamon and topped with nuts or fruit. La Bouillie is a hearty and satisfying breakfast dish that is enjoyed by both children and adults alike.

In conclusion, traditional Nigerien cuisine encompasses a range of dishes that are not as well-known internationally as they should be. From the flavorful bean dish dabon koki to the hearty breakfast porridge la bouillie, Nigerien cuisine is full of unique and delicious specialties. By exploring the lesser-known dishes of Niger, food lovers can gain a deeper understanding and appreciation of this fascinating and vibrant culture.

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