Breaking
FoodNerdy Recipes Management System
Tag

Raw

Browsing
Food

Eat Sugar Snap Peas Raw? What You Need to Know

You can eat sugar snap peas raw or boil them: In both variants, the young pea pods are healthy and taste good. You can find out the advantages and disadvantages of raw sugar snap peas here.

Sugar snap peas are also known as snow peas or snow peas. These are pods with flat, thin pods that contain the not yet fully developed pea seeds. Unlike other legumes, sugar snap peas are also edible raw: you can eat both the pod itself and the young peas inside.

Sugar snap peas do not contain phasin. Therefore you can eat them raw. Phasin is a natural toxin that causes red blood cells to clump together and damages intestinal cells. In addition, there is no parchment layer inside the sugar snap pea that would make the pod inedible.

To be able to eat sugar snap peas raw, it is therefore sufficient to cut off the ends of the pod and remove the threads on its sides.

With their fresh, sweet taste, raw sugar snap peas are great in salads or as a topping for soups. You can also serve them as an accompaniment to Asian rice dishes.

Eating sugar snap peas raw: pros and cons

Sugar snap peas are a healthy addition to your diet. On the one hand, they contain a lot of protein, which makes them particularly suitable for a plant-based diet. On the other hand, they are rich in carbohydrates and fiber, which fill you up comfortably and quickly and ensure good digestion. Sugar snap peas also have potassium, phosphorus and many vitamins.

However, some of these healthy ingredients are very sensitive to heat. This means that they are partially lost when cooking, roasting or baking. Vitamin B1, vitamin B5 and vitamin C, for example, are particularly sensitive to heat. Sugar snap peas contain only small amounts of vitamin B1, but plenty of vitamin C. Eating sugar snap peas raw is advantageous if you do not want to reduce the vitamin C content by cooking.

On the other hand, raw peas are less well tolerated than cooked ones due to their indigestible fiber. They can therefore cause problems for people with sensitive stomachs. It is therefore advisable for them to only eat small amounts of sugar snap peas raw and otherwise to cook the vegetables gently, for example with steam. Since the sugar snap pods are still very thin, the cooking time is only a few minutes. You can prepare sugar snap peas in a wok or pan.

Eat sugar snap peas raw: Organic is better

Most snow peas available in Germany come from Kenya, South Africa or Guatemala and often from conventional agriculture. Not only do they cover long transport routes to Europe, but they are often heavily contaminated with pesticides and are also chemically treated to keep them fresh during transport. Especially if you want to eat sugar snap peas raw, you should therefore use untreated vegetables from organic farming. Finally, the pods are not peeled before consumption.

Keep Reading
By
Food

Raw Honey: This is The Difference to Other Types of Honey

Raw honey is the natural form of honey. But which honey is raw and how do you recognize it? Here you will find all the facts about the natural sweetener.

What exactly is raw honey?

Raw honey is pure, unprocessed honey that has not been filtered or heated. So it is natural honey. It is only sieved to remove coarse particles such as wax, dead bees or impurities.

Raw Honey: A rare delicacy in the United States

The legal situation may be different in other countries. For example, US honey is filtered and partially pasteurized by default – and therefore no longer raw. In the USA, “raw honey” is therefore considered a delicacy. Filtering honey means passing it through a very fine sieve. As a result, even the smallest particles get stuck in the filter, which is detrimental to the quality of the honey.

How do you recognize raw honey?

Viscous, creamy-cloudy honey is usually an indication of raw honey, because most varieties in Germany crystallize out quite quickly.
Clear syrupy honey may indicate it has been heated or filtered.

Sugar crystals on the edge of the glass are also an indication of natural honey. Honey is often not bottled directly, but initially stored in larger containers. For sale, the honey is then heated to a maximum of 40 degrees Celsius so that it is easier to bottle. As a result, the sugar does not bloom later – that is, no sugar crystals form on the glass. This may look more appealing, but it is a sign of reduced honey quality, because valuable enzymes are lost due to the heat (e.g. the enzyme invertase is very heat-sensitive according to D.I.B.).

Raw Honey: That’s how healthy it is

Honey contains valuable minerals such as magnesium, potassium, calcium, sodium or phosphorus as well as C and B vitamins. You can find more information about the ingredients of honey here.
Thanks to certain enzymes, honey also has an antibacterial and antiseptic effect. According to the University Hospital Bonn, certain types of honey can even promote wound healing – here, however, you should only use sterile medical honey.
Honey can support digestion and the immune system.
In raw honey in particular, these healthy ingredients are preserved. Pollen can also still be found in raw honey, which according to the D.I.B. stimulate appetite and aid digestion. If honey is filtered or heated, some of these healthy ingredients are lost (some of the enzymes are heat-sensitive). Only comb honey is healthier than raw honey: the wax contains even more valuable nutrients, pollen and propolis. Propolis (also called bee resin) is a resinous substance produced by the bees themselves. It protects the hive from invaders and diseases. Propolis is known for its antimicrobial properties.

Raw honey is therefore slightly healthier than filtered honey; the sugar content remains the same. Therefore, only consume raw honey in moderation.

Keep Reading
By
Food

These Vegetables Are Healthier When Cooked Than Raw

Vegetables contain many vitamins, minerals and other valuable substances. However, you should cook some types of vegetables to really benefit from the nutrients.

Anyone who pays attention to a healthy and balanced diet should eat as much fruit and vegetables as possible. However, how much the body has of the nutrients depends on the preparation. Some vitamins and minerals only become optimally “bioavailable” when heated, i.e. they can be absorbed by our body. These include, for example, vitamin A and vitamin E

1. Carrots

Carrots contain a lot of beta-carotene, which is good for the heart, circulation and skin, among other things. However, the body has difficulty absorbing the beta-carotene from raw carrots. It will be easier if the roots are cooked. Cooking causes the cell walls of the carrot to swell, allowing the beta-carotene to dissolve better.

In order to get as many nutrients as possible, you should only wash the carrot and not peel it. The bowl contains a particularly large number of valuable substances. In order for the body to be able to process the beta-carotene, it also needs some fat, for example a drop of olive oil.

2. Pumpkin

The same applies to pumpkins as to carrots. The plants also contain a lot of beta-carotene, which is converted into vitamin A in the body

3. Tomatoes

From a botanical point of view, the tomato is a fruit vegetable – in our kitchen it is mainly used in salads or sauces. Tomatoes are high in lycopene, a carotenoid responsible for the red color. The substance has an anti-inflammatory effect and also has a beneficial effect on the cardiovascular system. Thanks to its antioxidant effect, it protects the cells from free radicals.

However, tomatoes have comparatively thick cell walls, making it difficult for the body to get to the lycopene. Cooking breaks down the cellular structures and makes the substance easier to absorb. Although this also reduces vitamin C, lycopene is much more effective than vitamin C, especially as a free radical scavenger.

4. Spinach

Most people eat spinach cooked anyway, but the plant is also often used raw in salads and smoothies. However, spinach contains oxalic acid, which can be harmful in large amounts. Oxalic acid also prevents calcium absorption. The heat from cooking breaks down oxalic acid.

Cook gently

In principle, the following applies to vegetables: it is better to cook them gently so that as many of the sensitive nutrients as possible are preserved. Also, don’t throw away the liquid that’s left over after cooking. It contains some of the vitamins and minerals and can be used well for soups or sauces.

Keep Reading
By
Food

Eating Zucchini Raw: Benefits and Possible Dangers

Eating zucchini raw is actually very healthy. But is it true that raw zucchini can be poisonous? Here you can find out everything you need to know.

Eating zucchini raw: these are the advantages

Basically, there is nothing wrong with eating zucchini raw, quite the opposite: zucchini eaten raw is considered to be particularly healthy. It contains iron, a lot of vitamin C and vitamin A – if it is heated, many nutrients and vitamins are lost.

Zucchini should also not be peeled, as the peel contains most of the vitamins. If you wash the shell thoroughly, you can eat it without hesitation.

Due to their high water content, zucchinis are also filling and have comparatively few calories. But what about the rumor that you can’t eat zucchini raw?

When not to eat zucchini raw?

The problem with zucchinis are bitter substances called cucurbitacins:

Like other cucurbits, zucchini naturally contains cucurbitacins. In large quantities, these bitter substances can lead to digestive problems or even food poisoning.
Commercially available zucchini are special breeds that do not contain cucurbitacins. You can eat these without hesitation.
Be careful with homegrown zucchini. In your own garden, under certain circumstances, backcrosses can form, which again contain cucurbitacins.
Cucurbitacins are heat resistant and poorly soluble in water. Therefore, they are also preserved during cooking.
You can recognize an inedible zucchini by its strongly bitter taste.
Store-bought zucchini can always be eaten raw. If you grow your own zucchini, do a taste test first. Bitter-tasting zucchini contain poisonous cucurbitacins and should not be eaten raw or cooked.

Not just with raw zucchini: be careful with these fruits too

Legumes like beans and chickpeas contain phasin. This is a protein that is absorbed into the blood via the intestines and, in high doses, can cause the red blood cells to stick together. It can also cause indigestion and vomiting. Boil chickpeas for at least 15 minutes, then the phasin will become harmless.
Raw potatoes that have sprouted or green spots may contain solanine. This alkaloid causes various symptoms of intoxication in high doses. However, if you remove the affected areas of the potato, you can cook and eat it as usual.
Eggplants also naturally contain solanine. Due to targeted breeding, dangerous amounts are rarely contained here, but to be on the safe side you should only eat ripe, dark purple fruits.
Rhubarb is one of the plants that contains a particularly large amount of oxalic acid. In addition to other symptoms of poisoning, this can promote the development of kidney and bladder stones. The leaves of the rhubarb contain the most oxalic acid, you should definitely not eat them. The sticks lose the toxic substance when cooked.
Elderberries contain the toxin sambunigrin, which releases hydrocyanic acid and can cause abdominal pain, nausea and vomiting. Again, you should only eat ripe fruit that has had the stems, leaves, and seeds removed. The fruits of the elder are only harmless after they have been boiled for at least 20 minutes.
Overall, few types of fruit and vegetables are inherently poisonous. For many, however, it depends on the right maturity and preparation.

Keep Reading
By
Food

Raw Food Diet

Not only in the meine ernte gardens, but everywhere where vegetables and fruit grow, there is a typical picture at harvest time: small and large hands reach for bright red tomatoes, poke for crunchy peas and reach for the sweetest apple on the tree. Many delicacies do not even end up in the harvest basket, but are eaten with relish in their “raw state” – far away from the saucepan and pan. Because that’s how it tastes best.

In the meine ernte team we deal a lot with different forms of nutrition. In this report we will go into more detail about the raw food diet and describe how you can integrate it into your everyday life.

Raw food definition

According to the 1997 Gießen Raw Food Study, a raw food diet is “a form of diet that largely or exclusively contains unheated plant (and sometimes animal) foods.” However, raw food does not mean that food is consumed exclusively raw, i.e. not heated at all. Only the limit to which food is heated is a maximum of 42 degrees. Background: Proteins are denatured at higher temperatures, which usually occur during normal cooking. For raw food representatives, this is an indication that the cell structure is damaged and the food is restricted in its actual function. Nutritional values ​​such as vitamins and minerals are also often lost through cooking, as they evaporate in the steam or accumulate in the cooking water. The nutrients cannot be absorbed by the human body at all or only with difficulty.
In addition to heating over 42 degrees, there are other processing methods, such as fermentation, which are excluded by some of the practicing raw foodists. The principle: The food consumed should be natural and processed as little as possible.

Food selection

The basic components of the raw food diet are fruits and vegetables. These can be cleverly supplemented with nuts, sprouts, sprouts and wild plants. Cold-spun honey and cold-pressed oils as well as dried plants are also possible.

Foods that are typically NOT found on the raw food menu include:

legumes such as B. Beans
potatoes
Conventionally made bread (raw bread would be baked at 42 degrees for 6 hours)
Fried or boiled animal meat or fish
pasta
Legumes and potatoes have to be heated to a high temperature in order to kill substances that are toxic to humans and make them digestible. For other foods, processing is switched to raw food conditions. Raw foodists often also live vegetarian or vegan.

Raw food variants

Raw food is not just raw food. It offers variants and as with any diet – you decide for yourself what is good for you and how your individual diet should be structured.

Raw food containing animal foods

The consumption of animal foods is possible as part of the raw food diet if you do not want to do without them altogether. Raw milk cheese, raw fish and raw, possibly dried meat expand the menu. Above all, it is important to ensure good hygienic conditions, since spoilage germs can spread particularly quickly here.

Raw vegan

Raw vegans make sure to eat only plant-based foods. Fruit, vegetables, nuts, seeds, sprouts, wild plants and some (pseudo) grains such as millet, quinoa, chia, couscous or amaranth are the main foods. The same applies here: Maximum heating up to 42 degrees and no industrial processing if possible.

Primal diet

The so-called Urkost describes a form of raw food in which the plants are eaten as they grow. The vegetables are not washed and any insects on and in the plant are also eaten. Except for this small protein snack, the Urkost is vegan.

Raw food – positive effects

Like many holistic and balanced forms of nutrition, raw food is also said to have positive health effects, such as:

higher efficiency
improvement of skin problems
Improvement of allergies/hay fever
An obvious advantage of raw food is the high fiber intake of raw fruits and vegetables, which, after digestion has adjusted, can prevent intestinal dysfunction such as e.g. B. constipation can relieve.

From our point of view, health improvements are based on the individual implementation and the health condition of the individual. However, in addition to the possible physical changes, we see other advantages with the raw food diet:

Taste expedition

The consumption of raw and little processed fruit and vegetables sharpens the sense of taste and lets us (re)discover the variety of natural tastes. Due to too many spices, fats and over-breeding of foods, many of us have lost our awareness of natural foods. For this reason, some raw foodists do without spices and also garlic and onions, as these can mask the original taste.

Conscious Eating

A conscious raw food diet means planning and research. One deals intensively with one’s diet, chews longer on the more al dente food, ideally also pays more attention to a better origin of the food, since eating it raw increases sensitivity.

Waste avoidance

Making conscious purchasing decisions can have a positive effect on the ecological footprint, since, for example, less plastic waste is produced, less is thrown away, etc.

Critics of raw food

The assumption of the raw food theory is that some nutrients are destroyed by too much heat (> 42 degrees) or changed in such a way that they are more difficult for the body to absorb. More energy must therefore be expended to absorb the beneficial nutrients from the cooked food. This idea applies to some nutrients such as B. Vitamin C quite justified. Raw foodists are much better supplied with vitamin C. However, the Gießen long-term study from 1997 with people who consumed at least 80% of their diet as raw food showed that the test persons were deficient in iron, magnesium, calcium, zinc, iodine, vitamin D, vitamin B2 and vitamin B2 had B12. Therefore, the raw food should be well planned and a sufficient supply of these critical nutrients should be ensured.

Here is a selection of vitamins and nutrients to keep an eye on:
Vitamin B12
Basically, high amounts of B12 are only found in the innards of animal meat, including certain sea creatures, as well as in certain types of cheese. Supplementation should be considered, especially in the case of predominantly vegan raw food, and the level should be checked by a doctor if necessary.

Vitamins A and E

There are certain nutrients that are only made accessible to the body through the heating process. These include vitamins A and E – a heated z. B. steamed or boiled carrots therefore have a higher availability of vitamin A than a raw carrot.

Iron and proteins

The iron and protein intake is critical for raw foodists, since animal products are often avoided. The easiest way to get enough protein and iron from a plant-based diet is primarily to eat legumes (beans, peas, etc.). Unfortunately, these are not an alternative source of raw food: they have to be cooked because they contain lectins, which are toxic to humans when raw. Iron is necessary for blood formation and the need should also be covered.

The nutrients described are intended to show you by way of example that the nutrient intake is changed by raw food and that you should keep additional aspects in mind, as is basically the case with every form of nutrition. If necessary, you can have this checked by visiting your family doctor.

Recipes and tips in the household:

If you feel like (increasingly) eating raw food, you can start with a variety of new recipes. Gradually replacing meals with raw foods avoids spoiling the fun by making the switch too quickly. As always, we are in favor of particularly simple solutions: Breakfast can be a bowl of fruit or a green smoothie, for example. When it comes to smoothies, you should make sure that you consume them just as slowly as you would solid fruits and vegetables. Your stomach can process the added fructose and fiber better. Smoothies are also ideal as a snack on the go, but the following applies: the higher the “green content” (vegetable) in the smoothie, the healthier it is. How about a frothy gazpacho made with fresh tomatoes, peppers and zucchini? Or zucchini noodles with homemade basil pesto? Or cold soaked couscous with spring onions and apples for lunch or dinner?

Keep Reading
By
Food

Eating Raw Potatoes: Toxic or Safe?

Even as a child you learn not to eat raw potatoes. But what is behind it? Are raw potatoes toxic or even healthy? We have put together the most important information for you.

Eating raw potatoes – poisonous or not?

Anyone who has ever tried to eat potatoes raw will have noticed that they don’t taste very good. On the one hand, this is due to the starch, which uncooked has a very floury taste and is difficult to digest.

On the other hand, raw potatoes taste unpleasantly bitter. Like other nightshade plants (e.g. aubergines), they contain toxic alkaloids. In potatoes, it’s solanine. This toxin is a natural protection of the plant against putrefaction pathogens, pests, predators and fungal infestation.

A lot of solanine accumulates, especially under the skin and in green and germinating areas. Green potatoes can reach solanine levels averaging 35 milligrams per 100 grams. So, eating too much raw potatoes can be harmful. Possible symptoms of poisoning are, for example:
Nausea,
Vomit,
Diarrhea,
breathing problems and
Cramps.
Children are particularly at risk.
Store the potatoes properly to prevent them from sprouting and forming solanine. A dry, cool, dark place is best.

Proper handling of potatoes: Avoid solanine

It is therefore advisable not to eat potatoes raw. Boiled potatoes are usually edible. When you peel the potatoes, be sure to remove sprouted and green areas generously. Such spots indicate a high solanine value – potatoes that germinate strongly are not edible even after cooking: solanine is heat-resistant and does not become harmless even through cooking

Raw potatoes – are they healthy?

Even if you shouldn’t eat potatoes raw, eating a small piece of peeled raw potato probably won’t hurt. In juice form, raw potatoes may even have health benefits:

In the case of stomach problems such as heartburn, freshly squeezed potato juice can provide relief if taken regularly.
Raw potato juice contains a particularly large number of antioxidants because the phytochemicals have not been destroyed by heating.
There are raw foodists who like to eat raw potatoes. They point out that one would have to eat over five kilograms of raw and unpeeled potatoes before a lethal dose of solanine is reached. In principle, however, the frequent consumption of raw potatoes is not recommended.

Potatoes are so healthy

Potatoes are a very healthy food. They are a good source of carbohydrates and make you feel full for a long time. Due to the high water content of 80 percent, they are also low in calories. Potatoes contain high levels of protein, potassium, magnesium and iron, as well as vitamin B1, vitamin B2 and vitamin C. Potatoes contain folic acid, which supports cell renewal.

In addition, the potato belongs to the category of basic or base-forming foods. This means that when potatoes are metabolized in the body, bases are formed. In contrast to acid-forming foods, these have positive effects on the body.

In the case of gastrointestinal complaints such as diarrhea, mashed potatoes can have a calming effect. It is easily digestible and the starch content binds acids and toxins.

Keep Reading
By
Food

Eat Pumpkin Raw? Information And What You Should Pay Attention To

Many pumpkin dishes are part of the autumn season. But did you know that you can also eat pumpkin raw?
Pumpkin soup or pumpkin puree are classics, but if you’re looking for more variety, you can also eat pumpkin raw. You can eat many types of pumpkin uncooked without worry, but to be on the safe side, you should still follow a few tips before doing so.

Eating pumpkin raw: when is it safe?

There is a rule of thumb when eating raw pumpkins: edible pumpkins are good raw vegetables, but you should stay away from ornamental pumpkins! Because ornamental gourds contain the bitter substance curcurbitacin, which is toxic even in small amounts and can cause nausea and tachycardia, according to the Federal Center for Nutrition (BZfE). The best way to recognize a decorative pumpkin is that it is much smaller than its grocery store relatives and often a much more striking color and shape. It is also marked as such in the store.

On the other hand, you can eat almost all types of pumpkin available in the supermarket raw without hesitation. According to the BZfE, the toxic curcurbitacin was mostly bred from them by the producers. The following pumpkins taste best in raw recipes:

nutmeg squash
Butternut Squash
Hokkaido pumpkin

Already knew? You can not only eat pumpkin from the shops raw, but sometimes also with the skin! For example, you can save yourself the trouble of peeling the Hokkaido pumpkin before processing it.

Better not to eat pumpkin from the garden raw

While growing your own pumpkins in the garden is a good idea, it’s best not to eat your harvest raw. Because even if you use seeds from which a pumpkin should actually grow, so-called reverse mutations can cause poisonous cucurbitacins to form again in the pumpkin. This crossbreeding is particularly dangerous because you often cannot tell with the naked eye whether the bred pumpkin is poisonous or not.

Incidentally, such a mutation can also occur if you use your own seeds from the previous year. Even with tested organic seeds, there is a risk that your pumpkin will crossbreed with a poisonous ornamental pumpkin that may be growing in your neighbor’s garden. That’s why it’s best to play it safe and only eat pumpkin raw if you bought it from a store.

Eating raw pumpkin: This is how you do the taste test!

A certain residual risk also remains with purchased pumpkins. Before you can safely eat pumpkin raw, you should always do a taste test. In general, only use pumpkins that you bought in a grocery store.

This is how the taste test works with raw pumpkin:

First cut off a small piece of the raw pumpkin. Refrain from seasoning the pumpkin, otherwise you will no longer be able to perceive the pure taste.
Now put the piece of pumpkin in your mouth and see if you notice a bitter taste.
Don’t swallow the gourd, instead spit it out after the test.
If the pumpkin tastes bitter, it may contain harmful bitter substances.
In this case, do not eat the pumpkin raw and do not cook it either! It is better if you dispose of the pumpkin on the compost to be on the safe side.

Keep Reading
By
Food

Eating Ginger Raw: Benefits and Possible Side Effects

Many people cannot imagine eating raw ginger. But the spicy root is very healthy and raw you can benefit even more from the nutrients in ginger.

Eat ginger raw – you should pay attention to that

If you want to eat ginger raw, you should remember that conventionally grown ginger has usually been treated with pesticides. In this case, it is important to peel ginger. However, most of the nutrients are hidden directly under the skin. That’s why we definitely advise you to buy the root from controlled organic cultivation or to plant ginger yourself.

Due to its sharpness, raw ginger is not for everyone. But: This effectively protects against an overdose, which could only be achieved with large quantities. Because if you eat too much raw ginger, this can sometimes lead to diarrhea, flatulence or heartburn. In general, you should not eat more than four grams of ginger per day for long periods of time.

Important: Contrary to popular belief, ginger does not thin blood.

Tip: A dried fig or prune goes great with raw ginger and softens the sharp taste.

Eating ginger – the benefits of the miracle tuber

The root, which comes from the Far East, is becoming increasingly popular, mainly because of its health effects. Rightly so: raw ginger in particular can provide valuable nutrients and help with numerous ailments.

Ginger provides magnesium, calcium, iron, phosphorus, potassium and sodium. In addition, it is rich in vitamin C and healthy essential oils. Gingerol is primarily responsible for the sharp taste.

Many of these nutrients are heat sensitive, so it’s worth trying raw ginger. Vitamin C, for example, is one of the most heat-sensitive vitamins and can be lost significantly at high temperatures. The healthy gingerol is also particularly highly concentrated in raw ginger. Studies have shown this pungent substance to be useful in the fight against cancer cells.

This means that if you eat ginger raw, the fewest nutrients are lost. On the other hand, it is also particularly sharp.

Whether as ginger tea, ginger water or raw ginger: the rhizome has an antibacterial effect and inhibits the multiplication of viruses. It stimulates digestion and is good for the intestinal flora. In addition, ginger can promote blood circulation and stimulates the circulatory system. And since it protects against vomiting, a piece of ginger in your luggage is always a good idea. You can then eat it raw quickly on the train or bus without having to boil water first.

Keep Reading
By
Food

Eating Raw Tofu: Is It Healthy?

Can you eat tofu raw? We explain to you what you should consider. You will also learn how to use raw tofu in dishes.

Eating tofu raw: possible without hesitation?

Tofu is a good plant-based source of protein and can be easily and versatilely integrated into the diet. Many recipes call for frying, baking, frying, or even grilling the tofu. But you can also eat tofu raw and thus make many dishes more nutritious – because tofu contains many other healthy nutrients in addition to proteins. You can read more about the ingredients here: Tofu: The soy product is so healthy.

Actually, tofu is never “raw”: tofu is made from boiled soy milk that is curdled using calcium sulfate, magnesium chloride or nigari (a seawater salt). This causes the soy protein in the liquid to flocculate. This can then be separated from the liquid and pressed into blocks. By the way: You can also make tofu yourself.

Like almost all legumes, raw soybeans contain lectins, proteins that are toxic to humans. However, you can destroy lectins by heating them. As described above, tofu is made from cooked soy milk and therefore no longer contains any lectins.

Eating tofu raw simply means that you use and eat it without further heating.

Eat tofu raw: delicious recipe inspiration

Eat natural tofu raw

Tofu comes in many different consistencies. This is due to the different moisture contents and processing methods. There are natural tofu with various textures, from soft and silky to dry and rather crumbly. The taste of these varieties is very unobtrusive. You can use natural tofu raw in many dishes without the soy flavor being the main focus.

Protein-rich smoothie: As a filling basis for your morning breakfast smoothie, you can simply add some raw natural tofu to the blender. This not only makes the smoothie particularly creamy, but also keeps you full for longer thanks to the protein in tofu.
Fluffy mousse au chocolat: This recipe for mousse au chocolat proves that raw silken tofu makes a wonderful, vegan dessert without cooking.
Dips, dressings and sauces: You can also eat silken tofu raw in the form of sauces, dips and dressings. To do this, puree it into a cream. This can serve as the basis for a vegan sour cream or an American dressing, for example. You can also use it to make a plant-based quark alternative.
Vegan feta alternative: You can marinate raw firm tofu in oil with Mediterranean herbs, making it a vegan alternative to feta cheese.

Eat smoked and marinated tofu raw

Smoked tofu has a firmer consistency than plain tofu. There is now also a range of tofu products that provide variety with a delicious marinade or additional ingredients such as herbs, nuts and spices. You can eat all of these types of tofu raw.

Smoked tofu sandwich: If you have an appetite for a hearty snack, you can use raw smoked tofu as a topping. In addition to a smoky aroma, this tofu also has a good bite. It is best to bed the smoked tofu on a delicious spread, lettuce and slices of tomato or cucumber.
Tofu as an ingredient and topping: Diced smoked tofu and other types of tofu are good in salads, stews or as an ingredient in soups. Because you’re using the tofu raw, you hardly need to spend any time preparing these toppings.

Keep Reading
By
Food

Beet Sugar, Cane Sugar and Raw Cane Sugar: These are the Differences

Which sugar is hidden behind beet sugar, cane sugar and raw cane sugar? We explain the differences between the types of sugar and give tips on what to look out for when buying.

Cane sugar, raw cane sugar and whole cane sugar

Cane sugar is obtained from sugar cane. Sugar cane is grown in tropical countries like Brazil, South Africa, Australia or Cuba. Three different types of sugar can be made from cane sugar. They differed in the degree to which they were refined.

Whole cane sugar: The first and healthiest level of cane sugar is whole cane sugar. The sugar cane juice obtained is only thickened, dried and then ground. This preserves the molasses with its valuable minerals and vitamins. It is also responsible for the caramel flavor and the brown color of whole cane sugar.

Raw cane sugar: This is the variant for which the sugar crystals are only refined once. As a result, a small part of the molasses is retained and is responsible for the slightly brownish colour.

Cane sugar: The white cane sugar has been subjected to the refining process until it no longer contains any molasses. It not only lacks the brownish colour, but also the healthy minerals and vitamins.

Beet sugar

Beet sugar: Beet sugar is almost identical to raw sugar. Both consist of sucrose and have the same chemical composition. Beet sugar is obtained from sugar beet – a regional product. Sugar beets are grown in Central Europe. You will not find raw beet sugar, which would contain a small amount of healthy minerals from the sugar beet juice, on the market because it has an unpleasant taste.

Cane sugar and beet sugar are refined

The processing of sugar cane and sugar beet is similar. First, beets or sugar cane are crushed and juiced at at least 70°C. This raw juice is then treated with lime, carbonic acid and filters to remove unwanted substances such as proteins or minerals.

By further, slow heating, the raw juice is thickened until sugar crystals form. This is the so-called raw sugar with the characteristic yellow-brown color. In order to turn it into beautiful, white granulated sugar, the sugar crystals are dissolved and crystallized again and again. This process takes up to eight hours and is called refining, which is why white sugar is also called refined sugar. It doesn’t matter which plant the sugar comes from. Cane sugar can also be refined and thereby form white crystals.

What to look out for when shopping for sugar

When shopping, you should first be aware that too much sugar is not healthy. It doesn’t matter whether it’s beet sugar, cane sugar or other types of sugar: 100 grams of sugar contain around 400 calories and no vitamins whatsoever. It is responsible for many diseases of affluence.

It is true that “unrefined sugar” contains more minerals. However, their total content is less than one percent. In order for you to have any health benefit from eating unrefined sugar, you would need to eat a few pounds of it. That would be anything but healthy. Because there is no refining, it can be considered more sustainable – and is therefore the better one.

Also, don’t fall for the misconception that brown sugar is healthier than white sugar. Oftentimes, brown sugar is just conventional white beet or cane sugar that has been colored brown.

Disadvantages of cane sugar are the long transport routes and land reclamation for the sugar cane cultivation areas. Beet sugar comes from sugar beets from the local region, but – like cane sugar – requires a lot of energy to process.

Keep Reading
By