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Love: This is How Our Body Decides who We Fall in Love With

The body decides who I fall in love with, not the heart. Love is born in the mind. Biology knows which criteria are decisive for falling in love.

This is what happens in our body when we fall in love

What is love? A poet will give a different answer to this question than a biologist. The sober answer from a scientific point of view can take away the romantic illusions of a magical love for many newly in love: Love is a feeling with a biochemical basis and a neurobiological pattern that simplify or even enable the start of a relationship. Above all, love serves a higher mating success. An increased heartbeat, moist skin and hands, cheeks with good blood flow – anyone who has ever been in love knows these symptoms only too well. But what exactly triggers the infatuation signs in our body?

Even if the heart can pound at the sight of the swarm, infatuation does not develop in the heart, but in the brain. There, the lymbic reward system is particularly active during this time, while the prefrontal cortex, which is responsible for rational thinking, is particularly inactive. The body releases a lot of dopamine. Some people in love have higher serotonin levels. Both are happiness hormones that make the world look a lot nicer. Testosterone levels in women go up and men go down. Decisions are now made via different neural pathways than before.

It is not always possible to prove exactly why the individual values ​​are falling or rising. But one thing is clear: something is happening in the body! In their thinking, people in love are even similar to people with OCD. However, this only applies to the first phase. After about a year, the intoxication wears off, and bonding and security hormones such as oxytocin and vasopressin replace dopamine. Researchers speak of the so-called Coolidge effect. However, if the two partners are compatible, the exciting infatuation turns into love.

Who do we fall in love with?

We know countless people, with some we are friends, with others we can imagine more. What actually determines who we fall in love with? The first thought that probably comes to many people’s minds is a mixture of looks, character and interests. In fact, various scientific studies have shown that appearance is the first criterion when choosing a partner, especially for men. But that is not how it remains.

If you ask psychologists, the choice is mainly about similarities. Here, for example, age plays a role, but also a similar level of education and a common social milieu. On average, men are two to three years older than women in relationships. A similar milieu creates opportunities for encounters, many people get to know each other at work and at school. Common interests and similar characteristics evoke sympathy in people. But biology thinks differently: it is precisely differences that attract.

The more different two people’s genes are, the more attractive they find each other. This has one purpose above all: to protect the offspring from diseases. In general, from an evolutionary biological point of view, choosing a partner is about sexual reproduction. The genetic material should be combined in such a way that it results in the best conditions for potential children. This is where a surprising fact comes into play: smell is key. Everyone has an individual scent that we subconsciously perceive. This scent signals to the other person whether it is a potential reproductive partner or not.

Partners are like your own parents – is that true?

A mixture of appearance, character and interests – so it’s not quite that simple after all. But while smell is an essential factor in who we fall in love with, looks play a different role. 80 percent choose partners who look a bit like their parents. Is it true that we fall in love with people who resemble our parents?

There’s something to it. At least that’s what the results of a Hungarian study say. For the study, the researchers measured face sections of several people per family. When comparing the measurements, it became apparent that daughters tend to favor men whose central facial area resembles that of their father. For sons, the lower part of the mother’s face was significant. In total, the faces of 312 people were measured.

The researchers attribute this fact to the socialization process of the children. And in principle, familiar faces are more sympathetic to people than strangers. Couple therapists know that resemblance isn’t just limited to looks. The same often applies to character traits and behavioral characteristics. In addition, the actual influence of this factor also depends on how good or bad the parent-child relationship is.

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Lifestyle

Is There a Sports Muffle Gene? These Factors Influence Our Desire To Exercise

A lot of people wouldn’t exactly describe themselves as athletic. They just don’t feel the urge to move and can’t understand why others still like to do it and describe it as fun. But is it really the fault of non-sports people if they don’t like sports? Is it possible to get excited about regular workouts despite disliking exercise?

Is there a sports muffle gene? For these reasons, many people do not like sports

A study conducted by researchers at the University of Southern Carolina investigated whether not being able to exercise is genetic. To do this, they divided the laboratory rats into two groups: those who were willing to run and those who were not particularly fond of running. It could be determined that the offspring of the rats, who love to run, were actually just as efficient and strong as their parents.

Even if you can’t call it a “sports-muffle gene”, this study nevertheless suggests that enthusiasm for sports and performance is hereditary. However, this does not automatically mean that the child of a successful athlete can and will achieve the same successes as their parent.

Another study showed that strong runners have a particularly developed “reward system” in their brains. This reward system promotes the reinforcement of certain behavioral patterns, such as regular exercise, through feelings of happiness. Nevertheless, it can only be assumed that the special characteristics of this brain area can be passed on to offspring.

The path from not sporty to an active lifestyle: This is how it works

Social environment is also a big factor when it comes to how enthusiastic a person is about sports. If those around you do a lot of sport or simply have a positive attitude towards an active lifestyle, this is also transferred to us. This increases the likelihood that we will also count ourselves among the sports enthusiasts. But if our environment is just as unsportsmanlike as you are, you tend to feel accepted and encouraged in your own unsportsmanlike behavior.

Of course, our individual past also has something to do with our love or dislike of sports. For example, if we suffered a painful or long-term sports injury in the past, it may be that our enthusiasm for sports was permanently reduced as a result. You kind of condition yourself to refuse exercise. But just as you can train yourself to reject it a bit, you can also exorcise the inner couch potato.

Focus on fun: You do sport primarily because you want to do something good for your body. But what doesn’t matter is monotonous jogging on the same paths over and over again if it’s not fun. It’s important to find a sport that you enjoy. It can be anything: swimming, dancing, weight training or yoga. The main thing is that you are enthusiastic.

The good news: Less is more in the beginning

Sometimes less is more. Especially when you are in a motivational high, it is important to remain realistic. Only as many sports units should be undertaken as can actually be managed. It is still important not to expect immediate success, as this can have a demotivating effect. It’s better to set small goals and reward yourself.

Also important: make exercise a routine in everyday life. Movement is movement, no matter what form it takes. Sporting activity can also be easily integrated into everyday life and once you get used to the new normal, it doesn’t feel so much like sport anymore. Riding a bike to work, walking up the stairs instead of taking the elevator, or stretching for 10 minutes every day when you wake up are all effortless ways to make life more active.

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health

Study Shows: These Sports Extend Our Lives Massively

Those who play sports have a longer life expectancy. Everyone is probably aware of this fact.

These seven sports extend your life the longest:

Tennis by 9.7 years
Badminton by 6.2 years
Playing football by 4.7 years
Cycling by 3.7 years
Swimming 3.4 years
jogging by 3.2 years
Gymnastics 3.1 years

The sports that top the list have one thing in common: they are played in teams or at least in pairs. It seems that team sports in particular have a positive influence on people’s life expectancy. Apparently, the component of social interaction plays a decisive role here.

The leader here is tennis, which can extend the length of life by an average of 9.7 years. Badminton players live about 6.2 years longer, according to the study. But football also has a positive effect on lifespan. On average, football players have a significantly longer lifespan of 4.7 years.

Individual sports extend lives longer than team sports

Individual sports also increase lifespan, but not to the same extent as team sports. Cycling accounts for an additional 3.7 years, swimming for 3.4 years, jogging for 3.2 years – this also supports another study, according to which fast runners live up to 15 years longer than dawdlers – and gymnastics for 3.1 years . But why is that?

Contact with other people seems to be an important reason here. “If you are interested in training for health, longevity and wellness, perhaps the most important feature of your training program is that it should include a play date,” said Dr. James O’Keefe, one of the co-authors of the Copenhagen City Heart study. The social interaction in team sports not only moves you, but also maintains social contacts, which is immeasurable for a long life.

Activities like running and weightlifting prolong life and provide numerous other health benefits. But the best thing would be for people who play these kinds of sports to supplement their training with activities that promote social bonding, says O’Keefe.

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Food

Food Rescue Tips: How Long Does Our Food Keep?

The best before date (MHD) is often understood as an expiry or use-by date. However, this is a big mistake. The Hamburg consumer advice center gives useful tips on how to save food and how long it can generally be eaten.

Risk of confusion between the best-before date and the use-by date

However, food that is actually bad no longer belongs on the plate. Food infections or mold toxins are not to be trifled with. More than 200,000 people fall ill every year, mainly due to poor kitchen hygiene, insufficient heating or insufficient cooling, according to the Hamburg consumer advice center. When stored and at the right temperature, foodstuffs can often still be eaten without significant losses in taste and quality or any health risk. As a rule, the food is still edible after the specified best-before date.

The consumer advice center points out that there are two different information on the expiry date. Specifically, the best-before date (MHD) indicates the point in time up to which the manufacturer can guarantee that the food will retain its properties such as smell, taste and nutritional value. However, this always refers to unopened – i.e. completely airtight packed – and correctly stored goods.

The use-by date, in turn, indicates by what point in time a perishable food such as minced meat must be consumed in any case. Food such as raw meat can pose an immediate health risk after just a short time and is therefore marked with the use-by date.

Shelf life of food: This is how long grain and dairy products, drinks, fruit and vegetables can be kept

When it comes to the shelf life of bread, a distinction must be made between fresh bread from the baker and home-baked and packaged bread from the supermarket. The latter lasts much longer – even beyond the best-before date.

Packaged Bread:
Thanks to the enzymes used in production, they can be kept for up to eight weeks and generally still edible after the best-before date has expired
Tip: store in airtight packaging at room temperature and not in the refrigerator. The cold temperatures spoil the bread faster

Fresh bread:
Wheat bread*: can be kept for up to three days
Mixed wheat breads*: keep for three to five days
Mixed breads: keep for four to six days
Mixed rye breads*: keep for five to seven days
Rye breads: keep for six to ten days
Rye meal/wholemeal breads*: keep for eight to twelve days
Tip: it is best to store the bread in clay or stone containers and wipe them out regularly with vinegar. Place sliced ​​bread cut side down and do not refrigerate

The useful life of grain products

Grain products are generally still edible after the best-before date has passed. However, if the best-before date is a little longer, the products should be checked for appearance, mould, smell and, of course, taste before consumption.

Noodles:
Hard and dry noodles can be kept for a very long time after the best-before date has passed
Fresh pasta can be stored in the refrigerator for between three and four weeks
Egg noodles should no longer be eaten after the best-before date
Tip: Make sure it is stored dry
Rice:
Can be kept for up to two years. The following applies: Because of the lower fat content, white, polished rice has a longer shelf life than brown rice
Tip: store dry and airtight
Flour:
Wholemeal flour and meal: shelf life between three and four weeks
Very fine flour: shelf life between two and three months
Very coarse flour: can be stored for up to more than a year
Tip: always store dry, cool, dark and above all tightly closed
Muesli and cornflakes:
Can be kept for months after the best before date has passed
in the event of mold growth, the entire muesli must be disposed of
Tip: always store dry and tightly closed

The lifespan of beverages

Some drinks, such as wine, can be kept for a very long time after the BBD has expired. In general, these are all drinks, but they should be checked for appearance, smell and appearance before consumption.

Mineral water:
Unopened, the bottles can be kept almost indefinitely
Tip: store in a cool, dark place. Plastic bottles in particular should be protected from direct sunlight
Cola:
Can be kept long after the best-before date has passed
However, cola can eventually lose carbon dioxide in PET bottles
Tip: always store in the dark

Juices:
In glass bottles: up to one year after the expiry date
In boxes: up to eight months after the expiry date
In plastic bottles: can be kept for up to three months after the best-before date
Once opened, it only lasts a few days
Tip: always store in a dark and cool place
Beer:
Generally good for months after the expiry date
Pasteurized, heavily hopped beers with a high alcohol content have a longer shelf life
Tip: store in a dark and cool place, avoid strong temperature fluctuations
Wine:
Shelf life varies greatly depending on alcohol and acid levels or cork
Can be kept between one year for normal quality wines and ten years for Beerenauslese wines
Red wine generally has a longer shelf life than white wine. If the bottles are stored horizontally so that no oxygen can get to the cork, red wine will last for many years (and is said to keep getting better)
Tip: store in a cool place and protect from direct sunlight

Milk and milk products – that’s the shelf life

As long as the milk or milk products are unopened, they can still be kept past the best-before date. But once they’re open, caution is advised.

Milk:
Unopened milk packs: best for approximately three days after the best-before date
Raw milk: two to three days after the best before date
Pasteurized milk: Shelf life approximately six days after the expiry date if refrigerated and unopened. Can be kept two to three days after the expiry date if opened
UHT milk: closed, keeps for around eight weeks after the best-before date, opened for around two to three days
Tip: store in a dark and cool place

Butter:
Stored cool: stable up to three weeks after the expiry date
Tip: It is best to store the butter in a butter compartment in the refrigerator in a porcelain or plastic butter dish
Cheese:
Whole pieces of cheese: can be kept for several weeks after the best-before date
Fresh cheese that has been opened or individual slices: can be kept for up to one week after the best-before date
Shrink-wrapped cheese slices: can be kept for up to three weeks after the best-before date
Cheese with a low water content has a longer shelf life
Tip: store in a dark and cool place and separate from other foods. The packaging should not be airtight
Yoghurt and quark:
Unopened: 10 to 14 days past the best before date
Once opened: 3 to 4 days after expiry of the best before date
Tip: store in a dark and cool place
Cream:
Unopened: Can be kept for about four weeks after the expiry date
Once opened: 3 to 4 days after expiry of the best before date
Tip: store in a dark and cool place

Perishable foods: fruits and vegetables

There is no best-before date for fruit and vegetables as they are among the perishable foods.

Fruit and vegetables generally do not have a particularly long shelf life, as their high water content makes them very susceptible to mould
if mold is severe, you should always discard the entire quantity of affected food – even the pieces where the mold is not obvious are likely to be affected
Tip: keep local varieties in the fridge and tropical fruits at room temperature. Apples and tomatoes should always be stored separately from other fruits and vegetables as they release ethylene. As the Hamburg consumer center explains, the plant hormone would accelerate the ripening process of the other fruits and they spoil faster as a result.

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health

This is How Caffeine Changes Our Brain

Most people consume caffeinated beverages regularly. It’s hard to get through the workday without the pick-me-ups. Scientists have now researched the effects of caffeine on our brain, specifically on the gray matter of the brain.

What does caffeine do to our brain?

According to Statista, the per capita consumption of coffee in Germany recently totaled 164 liters per year. This makes coffee the most popular hot drink among Germans. Caffeine is also considered to be the most commonly consumed psychoactive substance. A study by the University of Basel has now shown that regular caffeine consumption has a negative effect on the gray matter and the hippocampus. Why too much coffee is unhealthy has been known for a long time.

According to a statement from the University of Basel, the basis of the caffeine study was that previous studies had shown that sleep deprivation affects the gray matter in the human brain. The research team led by Christian Cajochen and Carolin Reichert from the University of Basel and the Psychiatric Clinic of the University of Basel has therefore investigated the influence of regular caffeine consumption due to sleep disorders on the brain structure.

The result of the study was that regular caffeine consumption makes changes in the gray matter visible. An important part of the central nervous system is, in addition to the white, also the gray brain substance, which is responsible for processing signals from the sensory organs and for regulating motor processes, motivation, drive and the psyche. In addition to intelligence, the gray matter controls all motor performance and perception processes, explains the online encyclopedia operated by doctors

Caffeine affects our “cognitive hardware”

The scientific study was conducted with 20 young and healthy subjects, all of whom consumed caffeine daily. The subjects were divided into two groups, with the first group being fed caffeine pills twice for ten days and the other being fed a placebo drug, also in pill form. The sleep quality was then analyzed with the help of brain scans (EEG).

The researchers found that the sleep quality of the two groups was relatively the same, but there were clear differences in the gray matter of the brain: the volume of the gray matter in the brain was visibly reduced in the caffeine group. Part of the so-called medial temporal lobe, including the hippocampus, was particularly important. These regions are responsible for our memory. So does coffee make us more forgetful? Not necessarily.

The study leader Reichert emphasized in this context: “Our results do not necessarily mean that caffeine consumption has negative effects on the brain. But obviously everyday caffeine consumption changes our cognitive hardware.” In addition, the change appears to be only temporary: after just ten days of caffeine withdrawal, the test subjects’ gray matter had regenerated significantly.

Further investigations necessary

However, the research team warns that more scientific research is needed in this area because the impact on how the brain actually works is not yet clear. The scientists conclude that further study should look at how the brain reacts to the loss of gray matter and whether this causes it to become less functional. In addition, according to Reichert, there are still no comparisons between coffee drinkers and people who consume little or no coffee at all.

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Food

Olive Oil: That’s How Healthy it is For Our Body

Olive oil is supposed to be healthy: you hear and read that again and again. But why is that – and how does olive oil compare to other vegetable fats?

Olive oil is considered very healthy – that’s why it is an essential part of healthy diets and even diets like the Mediterranean diet. Some attribute the healthy effect to the high proportion of monounsaturated fatty acids, others to the many polyphenols. The latter belong to the secondary plant substances, give olive oil its bitter and pungent aromas and are said to have numerous positive effects. However, studies also show that there is still a need for research into the health value of olive oil – and that other vegetable oils are not necessarily less healthy. In addition, there are quality differences in olive oil that affect the health value.

Lots of healthy oleic acid: the ingredients of olive oil

Compared to many other vegetable oils, olive oil is characterized by its high content of oleic acid (a monounsaturated fatty acid).

14 g saturated fat
73 g monounsaturated fatty acids
11 g polyunsaturated fatty acids
14 mg vitamin E
60 mcg vitamin K

Is Olive Oil Healthy? Assessment based on the ingredients

To find out if olive oil is healthy, you can first look at the individual ingredients. The isolated ingredients do not necessarily have the same effect as the finished product. Nevertheless, the analysis of the ingredients can provide initial clues. The focus is on the ingredients that are supposed to make olive oil particularly healthy – i.e. oleic acid and polyphenols.

Olive oil consists mainly of oleic acid. This monounsaturated fatty acid is said to have numerous positive properties:
According to a review, scientists in two intervention studies found that oleic acid has anti-inflammatory effects. As part of the studies, a total of almost 280 people followed a Mediterranean diet rich in olive oil. As a result, inflammatory markers in the blood dropped, which the study authors believe is apparently due to oleic acid. An observational study of around 3,000 Japanese women came to the same conclusion. However, both studies also say that the omega-6 fatty acid linoleic acid and the omega-3 fatty acid alpha-linolenic acid also have an anti-inflammatory effect.
In experiments on cell cultures, oleic acid has an anti-carcinogenic effect, i.e. it inhibits the growth of tumor cells. However, clinical studies in humans are still pending.
According to two other studies, oleic acid helps against insulin resistance and strengthens the immune system.

Olive oil is healthy, but usually not suitable for searing

How healthy olive oil is also depends on how you use it. If you heat olive oil, for example, you have to be careful: If the smoke point of the oil is exceeded, toxic substances can form. Thanks to the heat-stable oleic acid, olive oils can usually be heated up to around 180 degrees. So you can use them for baking, steaming and gentle frying. You should only avoid searing or deep-frying at high temperatures.

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Cooking Tips

The Coffee Plants of Our Time

Coffee is currently still goods that are produced in mass production. But a lot can change due to climate change.

The popular Arabica bean has dominated the world market. But the plant is threatened with extinction. We explain the background.

Since the discovery of the coffee plant and its fruits many centuries ago, the circle of coffee lovers has grown steadily. Now he extends to an appropriate number of coffee drinkers. Over this time, the coffee market has proven itself and the coffee drink is now one of the largest trading goods worldwide. Accordingly, a wide variety of varieties can also be found on the shelves – 70 % of which are due to the coffee type Coffea Arabica.

Arabica, Robusta, Luwak, Liberica – there are many other coffee plants in addition to them. The number is up to 124 different known species. But mainly the Coffea Arabica and the Coffea Robusta have proven themselves as a kind in the world of coffee and pushed the other species into the background. Therefore, in this section we embark on an exciting journey through a small selection of coffee plants that get stuck in the head, especially in the head. This includes the two species mentioned, as well as the Coffea Liberica or the Luwak, which – even if very weak – are represented on the market and rather represent a marginal group. At the same time, there are many prejudices regarding the Art Robusta compared to the Coffea Arabica and represent them poorly: the Arabica should be better than the robusta. But this statement is not true and definitely has to be questioned.

Robusta, Arabica and other coffee plants

Coffea Robusta and Arabica are the most represented in the world of coffee. However, they differentiate themselves very much. Accordingly, a first distinction between the two coffee plants is very helpful and could already question the stubborn prejudices, since they differ significantly from one another in some characteristics and are accordingly geared towards other tastes.

The Coffea Arabica grows on height landscapes from 1000 meters and requires a stable climate between 15 and 24 degrees. The cherries of this coffee plant have a long time to develop their taste and taste rather sweet and light. The beans can be recognized on the basis of the curved scar on its flat side. The robusta, on the other hand, grows on the lower levels and needs a warmer climate. It is smaller than the Arabica and with a straight scar. The scientific name for this coffee plant is Coffea Canhora. Due to the rather low altitude, their taste is described more earthy and full. Other essential differences between the two coffee plants relate to their ingredients and any intolerances. The caffeine content of the robusta can be up to two or three times higher than that of the Arabica. This value depends on the location of the coffee bushes and therefore fluctuates a little. Furthermore, the coffee beans of the Coffea Robusta contain about 30 % more chlorogenic acid, which can lead to heartburn as well as stomach pain and a higher content of alkaloids.

One of the edge groups with a small proportion in the coffee industry includes the coffee plants Coffea Liberica and the Luwak. The fruits of the Liberica are harder and contain only a little juice and sugar. It looks very different with the high caffeine content. Luwak, on the other hand, is the most expensive type of coffee in the world. It is not a type of coffee, but, as it finds the special, chocolate and earthy aroma, it has a very special way of manufacturing: they are given sneaking cats as food and thus run through their intestinal tract, where the cherries of the coffee plant Coffea Luwak develop. However, the sneaking cats are often locked up in large quantities in small cages, suffer mental illnesses there and have a lack of nutrients.

The lack of taste in the Luwak and the bad conditions of the sneaking cats, which only serve to produce a special taste, could be reasons for neither the Liberica nor the Kopi Luwak with the two leaders. On the other hand, the species Robusta and Arabica cover two different flavors, whereby the Coffea Arabica is apparently preferred by the flavor. This would at least explain the large market share of this type of coffee.

Threat of coffee plants

If the Coffea Arabica is currently still clearly at the top of the coffee market, this can change drastically over the years. Scientists from the botanical gardens in Kew, a district of London, researched this. The whole thing was published in the specialist journal “Plos One”. They created a simulation of the climate over the next few years and came to the conclusion that a temperature increase of 6.4 degrees Celsius would lead to the decimation of certain types of coffee. This will affect the African coffee plant Coffea Arabica, because 99.7% of all cultivation areas of these coffee plants would be eliminated by 2080. With a second simulation with moderate global warming – this is at a temperature increase of 3.8 degrees – it is still 65% loss that the Arabica should enter into. The deforestation of the forests was not considered – another factor that can greatly decimate the growing regions of coffee plants and thus the coffee harvest. If these two factors are added together, the extinction of the Coffea Arabica is much more likely to be extended. Furthermore, the research team came to the conclusion that at least here in 2020 there will be no wild Arabica coffee.

The coffee plant Coffea Arabica finds its origin in the plateaus of Ethiopia. In order to be able to grow and thrive properly, it needs a stable, humidly warm climate. It also requires optimal air and light conditions – such as enough shadows with the help of so -called shadow trees. After about 3-4 years, the first yield can be expected. Due to climate change, i.e. warmth and drought, the natural environment of the Arabica coffee plant is gradually changed and it can no longer survive. Important parameters would have to be met for this. This ultimately leads to the extinction of the coffee plant. If the wild Coffea Arabica dies, it can no longer be taken to help to maintain and breed new varieties. This is important in this respect, since these types of coffee are attacked faster by diseases and pests. The extinction of the coffee plant will also carry further, serious consequences.

Consequences and consequences

It is one thing if there is no longer any Arabica coffee to drink in the near or distant future. However, this will not be the only episode. If something changes in a living space, this can trigger one or even a number of chain reactions. For example, if the cats no longer have mice that they can catch and eat, or dies out the natural habitat for an animal, they have to adapt quickly and search for something new, suitable so as not to die out. The extinction of the coffee plant Coffea Arabica can mean extinction for some other living things.

Another consequence can relate to the cost of the coffee. The fewer Arabica coffee is available in retail with the same demand, the higher the price will increase. If the relationship between demand and the supply can no longer be covered, the price will shoot up and eventually become a difficult and precious luxury goods. If you consider that coffee with around 730,000 tons of production volume in 2013 is currently still in second place in the largest commercial goods, this is guaranteed to be a shock for all coffee lovers of the Arabica bean how quickly the production figures could reduce in the future.

Coffee as in short supply

Coffee seems to be indispensable for many. In the meantime, the daily cup of coffee in the morning, at work or with friends is part of everyday life. However, climate change and the strong demand for coffee art Coffea Arabica triggers a problem that can make this coffee plant appear in short supply in the near future. Around 70 % of all types of coffee on the market are currently dominated by this coffee plant. However, this may change quickly. In contrast, the coffee type Robusta will be preserved for a while because it feels more comfortable in warmer areas. Perhaps this could be a good reason to reach for a variety of the robusta and get involved with the slightly different taste.

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health

What Coffee Does To Our Bodies

The bad image of coffee has long since caught up, because many studies show the opposite. But what effects does coffee have on our body?

Miracle weapon or health risk? This is how coffee affects our body.

For many it is now part of everyday life: whether in the morning as a stimulant, in between for moments of pleasure, for health reasons or simply out of habit. As the second most important commodity worldwide, many people ascribe a relevant role to coffee. And not without reason, because with its more than 1,000 substances, the coffee drink has a lot to offer. It is therefore understandable that there are many myths surrounding coffee and above all the caffeine it contains – possibly the most important active ingredient in the hot drink.

For years, coffee had a bad image and was considered an unhealthy drink: it was said to be harmful to the heart and lead to cancer, among other things. But the many scientific studies that are now available on the small coffee bean have changed the picture significantly. Because coffee has many positive effects on the body. These health-promoting effects of coffee in the body are proven by epidemiological studies with thousands of people as test subjects, in which the eating habits were compared with the health situation of the test subjects. And indeed, important results emerged that apply to both caffeinated and decaffeinated coffee. How exactly does coffee affect the body and what causes this health-promoting effect on our body?

Coffee acts on these parts of the body

Once in the body, coffee acts on many different regions. Anyone who regularly reaches for a cup of coffee, but does not overdo it with the enjoyment of this drink, will be able to recognize the effects of coffee in the following regions: mouth, stomach, blood, brain, cholesterol level, heart, metabolism, muscles, bronchi, kidneys, intestines and liver.

When coffee is drunk, the first thing it comes into contact with is our mouth. There its taste unfolds through the many taste buds – consisting of acids, bitter substances and over 800 natural flavorings. Flavors are perceived in the nose, where they travel through the back of the throat. In the next 30 minutes after drinking coffee, the caffeine it contains is absorbed via the stomach and small intestine and from there distributed throughout the body. Contrary to what many might think, a cup of coffee does not help to empty the stomach. Instead, this accelerates the downstream digestive processes, which can lead to excessive release of hydrochloric acid in sensitive people. In addition to caffeine, coffee contains many other ingredients. Most of these first appear in the blood as metabolites, from where they are distributed throughout the body via the bloodstream. Because caffeine has a high bioavailability, the highest possible blood concentration is reached after about 30 minutes.

Furthermore, the substances kahweol and cafestol, which belong to the lipids, can raise the cholesterol levels in the blood. How high the proportion of the two values ​​in the blood is in the end depends on the type of preparation. Anyone who uses paper filters or coffee pods leaves these substances in them so that they hardly or not at all get into the body. However, there is no increased health risk associated with the increase in cholesterol levels. Caffeine can affect the heart because caffeine stimulates the release of the stress hormones cortisol and adrenaline.

As a result, the heartbeat increases, the pulse increases, and the blood vessels dilate. Despite this effect, most studies suggest that there is no link between coffee consumption and cardiovascular disease. In addition, the blood pressure rises for a short time.

In addition, there are always studies on how caffeine affects athletic performance. There are no consistent results, but this ingredient is said to be able to support athletic performance under certain circumstances. Niacin, another ingredient in coffee, is said to have a muscle-activating effect in the body. Caffeine has a vasodilating effect on the bronchial system of the lungs, which relaxes the muscles of the bronchi and makes breathing easier. Caffeine also increases the filtering function of the kidneys, which means that more urine is produced. Contrary to what was long believed, coffee does not remove any liquid from the body, as this effect is short-lived.

This is how coffee affects our brain

In this part of our body, coffee acts primarily through one substance: caffeine. Because this ingredient can pass the blood-brain barrier almost unhindered and thus reaches the brain very quickly. Here the caffeine has a noticeable effect on our central nervous system. The structure of caffeine is very similar to that of adenosine, an endogenous messenger that is responsible for signaling tiredness. Adenosine occupies certain receptors and activates them, which influences the release and effect of invigorating substances such as dopamine and norepinephrine. Caffeine, on the other hand, cannot activate the adenosine receptors, but can occupy them because of their similar structure. Thus, caffeine acts in the brain as an antagonist or opponent of adenosine, as it blocks the receptors and thus prevents the signaling of tiredness to the body. Accordingly, the nerve tracts do not receive a signal for throttling and continue to work happily. The caffeine thus causes three effects in the body: it has a performance-enhancing and stimulating effect, relieves pain and delays sleep.

Consuming caffeinated beverages appears to improve reaction time and mental performance in fatigued individuals. However, researchers do not always agree on these results. The answer to the exact cause will therefore remain undecided in the near future. Caffeine can also be used as a mild pain reliever for headaches. It is also used in some medications as a supportive analgesic. Caffeine has a positive effect on the brain in that it slightly constricts the vessels locally in the brain and can relieve headaches or migraines. In the case of severe or persistent headaches, however, other solutions should still be used. In addition, it acts on various neurotransmitters, which can cause a delay in falling asleep and a reduction in sleep duration. However, this affects each person individually. Those who are used to caffeinated coffee develop a certain immunity to this effect over time, which means that the sleep-delaying effect decreases or even disappears.

Where and how does coffee still work in the body?

Coffee consists of over 1,000 substances. Probably the most important are carbohydrates, fats, water, proteins, acids, alkaloids (i.e. the well-known caffeine), flavorings, minerals and vitamins. The actual proportions of the individual substances in the coffee beans vary depending on the type of coffee, growing conditions and type of roasting. In addition, not all substances end up in our coffee drink. Many of the components of the coffee bean show a high antioxidant effect. Antioxidants are known to delay or even completely prevent destructive processes in our cells. They produce this effect because they are sometimes responsible for protecting against free radicals. It has long been known that vegetables and fruits or even dark chocolate have such a protective effect in our body. But the fact that coffee is one of the foods that have an antioxidant effect has only recently become more and more established.

Now the intestines and the liver are missing from the list. The caffeine in the coffee is the main factor here. In addition to the caffeine, the acids, tannins and bitter substances contained in coffee also stimulate the movement of the intestines, also known as peristalsis. In addition, the secretion of bile is stimulated. These effects promote the digestive process and it is believed that melanoidins contribute to intestinal health. Melanoidins are one of the substances in coffee that are responsible for its color. Coffee antioxidants, as well as the lipids kahweol and cafestol, also seem to have a protective effect on the central detoxification organ, the liver – especially in liver cells.

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Caffeine: How it Affects Our Body

Many people drink their coffee in the morning not only because it tastes good, but also because of the stimulating effect. This comes from the caffeine. Here we explain exactly what causes this substance in the body and what advantages and disadvantages it has.

What is caffeine?

People like to consume caffeine because it wakes you up and keeps you awake and can help you overcome minor performance dips. It has already been proven that this is not imagination, but true: caffeine stimulates almost the entire body. It is an alkaloid and is one of the psychoactive substances. As a natural ingredient, caffeine (also caffeine) is contained in coffee beans, tea leaves, mate trees, kola nuts and guaraná berries. There are also numerous energy drinks that contain caffeine.

Nowadays, however, caffeine can also be easily produced synthetically. The caffeine tastes bitter, but is otherwise a colorless and odorless powder. The chemical name is 1,3,7-trimethylxanthine (molecular formula: C8H10N4O2) – admittedly a somewhat unwieldy name. There are many different terms for caffeine (which are more common than the chemical name) such as caffeine, theine, guaranine, methyl theobromine or trimethyl xanthine. What is meant here is always the same substance.

Who Discovered Caffeine?

One name you probably don’t associate directly with caffeine is Johann Wolfgang von Goethe. But the famous poet had a decisive part in the discovery of the substance. Whenever the famous poet had a cup of coffee, like so many others, he felt more awake and energized. He wondered what substance in coffee was responsible for this effect. So he gave the young chemist Friedlieb Ferdinand Runge the impetus to get to the bottom of the cause. After numerous attempts and experiments, Runge finally succeeded in isolating caffeine from coffee beans around 1820.

How does caffeine affect our body?

Caffeine is a psychotropic substance. The human psyche is influenced by this and can raise and lower a person’s state of mind. How much caffeine affects the human body also depends on the amount ingested. Every day, people in Germany consume an average of 200 mg of caffeine – that corresponds to around one to two cups (200 ml) of filter coffee. It takes between 30 and 45 minutes for the caffeine to get into the bloodstream and take effect. It reaches the entire body via the blood and is excreted again after about four hours.

Where is caffeine in?

No surprise: coffee beans contain caffeine. However, the caffeine content varies depending on the type of bean. Because caffeine is heat stable, the roasting process does not affect the caffeine content of the beans. In addition to coffee beans, caffeine is also found in more than 60 other plants, for example in the tea bush, the guaranà plant, the mate tree or the kola nut.

In addition to coffee, other drinks also shine with their caffeine content. The classic pioneering role is taken by the energy drink. This also contains other stimulants such as glucuronolactone, taurine and more. Black and green tea, for example, have a caffeine content of 3 to 3.5 percent. But other drinks and foods such as cola, cocoa or chocolate also contain caffeine in harmless amounts

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health

Vitamin B6 – Important for Metabolism and Our Immune System

Vitamin B6 is one of the vitamins of the B complex and is involved in many metabolic processes. Utopia explains what happens in the event of an overdose and which foods contain the vitamin.
As with many other vitamins, there is no such thing as “the one” vitamin B6. Rather, vitamin B6 is a collective term for various, very similar chemical compounds with the same biological effect on metabolism: These substances include, for example, pyridoxine, pyridoxal and pyridoxamine. Our body cannot produce these substances itself – which means we have to absorb them through food.

What are the functions of vitamin B6?

Like all vitamins of the vitamin B complex, vitamin B6 is also involved in a number of metabolic processes. As the most important coenzyme in amino acid metabolism, it is particularly important for protein metabolism. Together with folate, riboflavin and vitamin B12, vitamin B6 regulates homocysteine metabolism. Other functions of the vitamin are:

carbohydrate metabolism
fat metabolism
Formation of messenger substances and niacin
Effects on the immune system
Influencing hormone activity

What happens with vitamin B6 deficiency?

A vitamin B6 deficiency is very rare in healthy people and usually does not occur in isolation, but is usually accompanied by other vitamin deficiencies. The main reasons for a vitamin B6 deficiency are alcohol dependence, chronic diseases of the digestive system, side effects of certain medications or insufficient food intake (e.g. in older people). The symptoms of a vitamin B6 deficiency are diffuse:

anemia
neurological disorders
Diarrhea
Vomit
cramps
rashes
inflammation of the mouth

Overdose side effects

With a normal diet, it is not possible to absorb too much vitamin B6. Only those who overdose on vitamin B6-containing dietary supplements, medicines or fortified foods must expect serious side effects. Long-term intake of more than 500 mg of vitamin B6 per day can lead to neurological disorders, skin changes and muscle weakness. And even with a lower dosage of over 100 mg per day, slight neurological impairments can occur.

In an American study (2017), male participants who overdosed on vitamin B6 and vitamin B12 for years had a 30 to 40 percent increased risk of lung cancer. In addition, drugs can interact with vitamin preparations and impair their effectiveness.

Other side effects of overdosing on vitamin B6 include:

sensitivity to sunlight
skin rashes
Uncomfortable tingling in hands or feet
Painful discomfort or numbness
Due to these risks, the Federal Institute for Risk Assessment (BfR) has set a maximum amount of 3.5 mg vitamin B6 per day for food supplements. Nevertheless, it happens that vitamin preparations are overdosed and athletes in particular should be careful with special sports products: As the Bavarian State Office for Health and Food Safety determined in 2015, these dietary supplements sometimes provide more than 3000 percent of the daily requirement.

Daily requirement of vitamin B6

Because of the importance of vitamin B6 for the amino acid metabolism, it was previously assumed that the daily vitamin B6 requirement is related to the amount of protein that one ingests daily: the more protein one eats, the more vitamin B6 is needed to make it available in the body use the body for energy.

However, recent findings indicate that there is no connection between the intake of protein and the need for vitamin B6. For this reason, the German Society for Nutrition (DGE) revised the recommendations in 2019: The recommended intake of vitamin B6 for adults is now between 1.4 and 1.6 mg per day.

Which foods contain vitamin B6?

Vitamin B6 is very sensitive and also water-soluble. Heat and UV light damage it, so it is best to prepare foods rich in vitamin B6 gently or eat them raw and store them in the dark. If you cook food that contains vitamin B6, you should make sure that you use as little water as possible so that the vitamin is not released from the food.

Foods high in vitamin B6 include:

whole grain products
fatty sea fish (mackerel, salmon, sardines, kippers)
Soybeans and other legumes
meat (especially liver)
bananas
Nuts and seeds (walnuts, hazelnuts, sunflower seeds)
potatoes
Red pepper
carrots
Cauliflower
A large portion of potato or carrot salad (300 g), refined with a handful of walnuts, covers an adult’s daily vitamin B6 requirement. Although potatoes and carrots are not in season all year round, they are also available outside of the times indicated in the seasonal calendar from regional cultivation.

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