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Scrambled Eggs, Fried Eggs or Easter Eggs: Are Eggs Really as Bad as They Think They Are?

For a long time, eggs were considered unhealthy: Harmful to the body, bad for blood lipid levels – but is that really true? A study has now shown that eggs are much better than their reputation. Here you can find out how healthy they are and what other myths you should know about.

Study from China: One egg a day reduces risk of stroke by a quarter

So far, eggs have had a reputation for promoting diseases such as heart attacks or strokes. They have been blamed for raising cholesterol levels in the body. The study by the researchers led by Liming Li contradicts this picture. Test persons who ate one egg a day had a 26 percent lower risk of suffering a stroke caused by a cerebral hemorrhage. The risk of cardiovascular disease fell by 18 percent in the experiment.

The researchers examined the data of 461,000 study participants. The result of the study contradicts earlier results and thus also the recommendations that the German Society for Nutrition (DGE), for example, adhered to for a long time.

For a long time, it was always advised to keep egg consumption low and eat a maximum of three eggs per week. This did not only mean the breakfast eggs, but any form of eggs, including processed ones, for example in pasta or mayonnaise.

Doubts about egg skepticism: “Currently no upper limit”

The study by the Chinese scientists is one of the more recent studies, all of which raise doubts about egg skepticism. While egg consumption alone has not been proven to reduce the risk of serious illnesses, such as heart attacks, the damage is unlikely to be as great as previously thought.

In the new rules for wholesome nutrition, which were updated in 2019, the DGE experts therefore deleted the egg warning. “Based on current scientific findings in connection with disease risks, no upper limit for egg consumption can currently be derived.

Eaten in moderation, eggs can complement the diet and be part of a wholesome diet,” explains the DGE on its website. If healthy people – for example at Easter – eat several eggs a day, this is probably not a health concern.

Egg Myths: Is Cholesterol Dangerous?

Some foods or their ingredients simply have a bad image – they are considered unhealthy or even harmful. One such substance is cholesterol – it is said to be dangerous. But is that actually true? Not per se, says Prof. Elisabeth Steinhagen-Thiessen, head of the nutritional sciences department at the Medical Clinic for Endocrinology and Metabolic Medicine at the Charité – Universitätsmedizin Berlin.

Cholesterol is a vital substance that is formed by the body itself. It is used for hormone and vitamin D formation. Cholesterol only becomes a problem when there is too much of it, explains Steinhagen-Thiessen. The recommendation for healthy people is: “No more than 300 milligrams of cholesterol a day” – that’s about the equivalent of a hen’s egg. The body needs cholesterol. Among other things, it smuggles messenger substances into the cell membrane. This is why the body produces its own cholesterol, especially in the liver.

It becomes problematic “if someone takes in between 600 and 800 milligrams a day”. Eggs, butter, meat or sausage contain a lot of cholesterol: depending on its size, an egg contains around 250 milligrams.

Is egg white made of proteins – and is the color of the yolk important?

Yes, but not exclusively. Because the thin egg white – also known colloquially as albumen – contains 90 percent water. The rest are vitamins, minerals and proteins, which are also often called proteins. However, the protein content in the yolk is even higher than in the egg white.

The color of the yolk ranges from bright yellow to deep orange, depending on what the hen is feeding. However, this does not change anything in terms of taste, freshness, nutritional value or quality. For a dark egg yolk, which is particularly appreciated by consumers, producers sometimes mix natural colorings – so-called carotenoids – into the green fodder.

Why do hens lay white or brown eggs?

This is genetic. Eggs can be white, brown, greenish or reddish – depending on which color pigments are embedded in the calcareous shell. These come from special glands in the chicken that are responsible for shell formation. Red pigments come from the blood, yellow ones from the bile. If they mix, the result is brown.

And no, there is no connection between plumage and egg color. In order to be able to deduce the color of the shell from the appearance of the chickens, you have to take a closer look. Namely on the flaps of skin under the ear, the earlobes.

If these are white in purebred chickens, these are usually their eggs too. If they have red earlobes, the shell is usually brown.

Are brown eggs healthier – and are organic eggs mostly brown?

The variants do not differ in the composition of the nutrients. The fact that there are mainly brown organic eggs is mainly due to consumer habits: they still mostly associate white shells with cage farming.

This assumption is used by the poultry industry, in that mostly brown eggs are sold, while white eggs are more likely to be found in bakeries, canteen kitchens and food processing companies. In general, there are fewer white specimens in Germany anyway – according to the Central Association of the German Poultry Industry, seven out of ten eggs are brown.
It is different in many Scandinavian countries, for example: According to the association, buyers there prefer white eggs.

Good news for egg lovers: hormones make you feel full

One advantage of eggs cannot be denied: They keep you full for longer because the body releases a satiety hormone when you eat eggs.

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Seitan, Soy, Peas: Are Meat Substitutes Really Unhealthy – and What Alternatives are There?

Whether schnitzel, steaks or sausages – there are now enough meat substitutes that can replace the popular meat dishes. But can you really enjoy them without hesitation? And what other foods are suitable as alternatives?

Finished meat substitutes: Quality is key

Whether plant-based sausages, schnitzel, minced meat or nuggets: there is now a huge selection of meat substitutes in the supermarket, and it is still growing. These finished products are usually made from multiple sources of protein, spices, and thickeners.

The meat alternatives are often much more sustainable in production than conventional meat. However, there is a decisive disadvantage with the finished products in particular: they also contain many additives. How healthy the veggie dishes really are varies from product to product. Many are highly processed and therefore contain hardly any vitamins and minerals. But some also contain high-quality plant-based protein, less fat and saturated fat, and more healthy fiber than animal meat. Cholesterol is also not found in most products – in contrast to the animal counterparts.

Since you quickly lose track of the numerous options, it is always worth checking the list of ingredients before buying and also giving preference to organic products. As with other foods, there are differences in quality. Conventional meat substitutes in conventional supermarkets contain the usual additives and are of poorer quality than products from the organic market. These usually contain no additives and are made from organically produced, high-quality raw materials. A lot of salt is added to the alternatives from the organic market – which the Albert Schweitzer Foundation, for example, sees critically. Nevertheless, the quality is different here than with meat products: it is usually not nitrite curing salt or iodised table salt, but sea salt. If you pay attention to the salt content in food, it is best to check the list of ingredients and look for the low-salt meat substitute.

Seitan, soya, peas – the alternatives can do that

Seitan is made from wheat protein and therefore contains gluten and is not suitable for people with celiac disease. It is most similar to meat in both taste and texture. Seitan is more al dente than tofu and slightly fibrous. You can already buy ready-made seitan seasoned with soy sauce or something similar, or seitan powder for mixing. The products are often available in the form of grilled steaks, sausages or schnitzel. The alternative is very rich in protein, but the biological value is limited. Anyone who eats a lot of seitan should always eat other sources of protein, such as legumes.

Soy shreds, also Textured Vegetable Protein (TVP), is actually textured soy protein made from defatted soy flour. It is tasteless and can therefore be used in a variety of ways. Soybean shreds are used industrially to make substitute products, but can also be prepared at home. To do this, you first have to soak the pieces in water or broth, then squeeze them out well, marinate and fry them. Soy slices are suitable for preparing burgers and sliced ​​meat, among other things. Although the product is a processed food, it still provides important nutrients such as protein, calcium and vitamin B2.

Peas are also used for meat substitutes. More precisely, the pea protein from it to make alternatives such as schnitzel, sausages or nuggets that you can find in almost all supermarkets of different brands. This variant is also naturally tasteless and can be seasoned as desired. Products made from peas are particularly rich in protein and some essential amino acids.

Lupine and tofu: protein suppliers as a meat substitute

Some animal substitutes are made from lupins. The lupine is related to peas and beans and is processed into tofu in a similar way to soybeans. In addition to finished products made from isolated lupine protein, such as yoghurt, ice cream or sausages, lupine is also available as flour, flakes, shredded meat, grist or tempeh. All these options are available for the production of baked goods and also for the independent preparation of meat alternatives such as burger patties or sausages. The lupine has a nutty taste. It is rich in protein, contains essential amino acids and plenty of micronutrients and fiber.

It is also very good when cut into cubes in stews, on salads, in pasta sauces or on grilled skewers. In general, tofu is available in almost every flavor in the organic market.

Patties, bolognese and lasagna – These alternatives are suitable for this

Tempeh is a little rarer in conventional supermarkets, but available in organic markets. It consists of whole, steamed and peeled soybeans fermented with mushroom cultures, which are pressed into a block. The fermentation process makes the tempeh easy to digest and can therefore also be tested by people who do not tolerate soy very well. The nutrients in soybeans are more available through the process. This alternative is also available pure or marinated and tastes both plain and processed.

Grains such as bulgur or unripe spelt are nutritious and wholesome and are a healthy alternative to meat. Bulgur is a good choice as a minced alternative for pasta sauces or for stuffing vegetables. Traditional Çig Köfte are also made from it in Turkish cuisine. Green spelt is unripe harvested and dried spelled, from which you can conjure up delicious patties or hearty spreads. It is spicy, slightly nutty and is characterized by a lot of iron, magnesium, zinc, manganese and lots of fiber.

You can also make patties out of beans or lentils. Well seasoned with paprika powder and tomato paste, they not only taste good, you can also achieve an optimal consistency with locust bean gum or agar-agar. Just like beans, lentils are very high in protein, low in fat and high in fiber. As a full-fledged alternative, they are also very suitable as an addition to Bolognese or lasagne.

Jackfruit – An exceptional meat substitute

Somewhat more unusual and exotic is the tree fruit jackfruit, which comes from the tropics. Properly prepared and seasoned, its fibrous consistency is reminiscent of cooked pork and is therefore often used like pulled pork. Unfortunately, the fruit has a low protein content, but it is soy and gluten-free.

Ultimately, meat substitutes are an increasingly popular alternative to “real” meat. However, the products should not be on the menu every day because, as with all other foods, the quantity is decisive. For a healthy diet, you can look out for organic products from the organic market and also check the list of ingredients. Otherwise, you can conjure up delicious dishes yourself from natural and healthy ingredients such as legumes, bulgur or unripe spelt.

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Frozen Pizza, Nutella and Co.: Many Sweets and Ready Meals Are Really That Harmful

Researchers have found that palm oil promotes the spread of cancer cells. Although the substance is so dangerous, it is found in many foods.

A new study shows how dangerous many foods and other everyday products are. Because palm oil is found in many foods, such as pizza, chocolate spread or baby food. But also in shower gel, hand cream and detergent. According to a new study, the palmitic acid contained in palm oil can promote the spread of metastases – and thus the spread of cancer.

Palm oil in food: Palmitic acid can alter cancer cells

Researchers at the “Institute for Research in Biomedicine” (IRB) in Barcelona have proven that palmitic acid, which is mainly found in palm oil, changes cancer cells. The food industry often uses palm oil as a cheap fat in many finished products. Because: Palm oil tastes similar to butter and gives food a spreadable, creamy consistency. Palm oil is often added to many finished products, sweets and baby food. In the cosmetics industry, surfactants and emulsifiers are made from palm oil components.

But palm oil is not exactly one of the highest quality vegetable fats. It’s fairly high in unhealthy saturated fat and low in healthy unsaturated fat. Furthermore, palm oil has long been suspected of being involved in the development of diseases.
The IRB study now shows how palmitic acid promotes the spread of metastases.

Why does palm fat promote the spread of cancer?

The researchers at the IRB were able to find out in mouse models how palmitic acid from palm fat causes cancer by altering its genome. This increases the likelihood that tumors will spread. Metastasis, or the spread of cancer, remains the leading cause of death in cancer patients. The vast majority of these people can now be treated but not cured.

“There is something very special about palmitic acid that makes it an extremely powerful promoter of metastasis,” IRB director Salvador Aznar-Benitah told the Guardian newspaper. The study, conducted on mice, found that palmitic acid promotes long-term metastasis in oral and skin cancer.

The study noted that there is no evidence to date that all dietary fatty acids can promote cancer metastasis. Other fatty acids such as oleic and linoleic acid, so-called omega-6 and omega-9 fats found in foods like olive oil and flaxseed, did not show this effect. More specifically: None of the other fatty acids tested generally increased the risk of developing cancer. With palmitine, however, this is different.

Breakthrough in cancer research?

In order to spread, cancer cells need certain nutrients. The researchers at the “Institute for Research in Biomedicine” are certain that cancer cells are primarily dependent on fatty acids. In the experiment with the mice, it became clear that oral and skin cancer spread more quickly when the animals were given palmitic acid. Palmitic acid appears to regenerate cancer cells, causing metastases to form.

According to Dr. Helen Rippon, executive director of Worldwide Cancer Research, “a major breakthrough in our understanding of the link between diet and cancer and, perhaps more importantly, how we can use this knowledge to develop new cures for cancer.”

This knowledge could now also help to improve cancer treatments in the future. Because metastases are responsible for about 90 percent of all deaths in cancer patients. As the authors of the study noted, if we now learned more about which foods or components of products promote the spread of cancer, we could possibly reduce the number of cancer deaths in the future

Can’t you just replace palm oil?

Palm oil has long been criticized and raises the suspicion that it promotes the development of diabetes, vascular diseases and cancer. This is due to the high proportion of saturated fatty acids and industrial processing, which can produce carcinogenic substances. If palm oil is heated too much, fatty acid esters are formed, which the “Federal Institute for Risk Assessment” (BfR) has already classified as carcinogenic.

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Acai Berries: That’s Really Behind The Superfood

Since the American talk show host Oprah Winfrey presented the small, dark blue acai berries in one of her shows, there has been a real hype in America. Hollywood stars rave about the miracle berries, which are said to make love handles disappear and erase wrinkles.

Acai Bowl (a mix of acai puree with bananas and other ingredients) is the new hot dish. One bowl a day and the ugly duckling turns into a slim supermodel swan. And while we’re at it, the berries are said to heal almost all diseases – cancer, AIDS, all age-related problems and metabolic problems included, of course. After all, the palm fruit comes from the Amazon region, where numerous previously unknown herbal remedies are suspected. All good reasons to suspect that the acai berry is a real superfood – which is also proclaimed the savior of the rainforest.

But is there really so much truth in these claims? Or is that just much ado about nothing after all?

Acai berry: what exactly is it?

Acai (correctly spelled Açaí, pronounced Assa-i) are the fruits of the South American Euterpe oleracea, the cabbage palm. An acai berry is therefore a drupe that has been used as a food in its natural range for centuries. The approximately one to two centimeter large, blue-black fruit grows in the up to 25 meter high crown of the cabbage palm.

The acai palm is native to the Amazon region. There it grows mainly in tidal brackish swamps and flood plains. The main agricultural deposits are in Brazil, in the Amapá and Pará regions. The palm formed several slender trunks with the typical “palm fronds” as a crown. About 90 percent of an acai berry consists of the core, and only the fleshy skin is processed and eaten. The taste isn’t for everyone either, with descriptions ranging from fruity-chocolaty to bitter-astringent.

Processing of the berry mostly as acai powder

In Germany, as in the rest of Europe, fresh Acai is not available, and frozen berries are very rare. Sometimes there is frozen fruit puree, but mostly the dark blue fruits are offered in powder form. Why actually? Well, the harvest is manual work and the fruits are very sensitive and cannot be stored very well. To pick the berries, plantation workers use foot slings to climb up the smooth trunks of the palm tree, as the acai grows at the very top. They are collected early in the morning in a basket that holds around 14 kilograms, and from midday the berries are sold on the market or processed into acai juice or puree in a factory. Anything that isn’t sold by evening has to be thrown away, otherwise the berries will go moldy or rot. The fruits would not survive a multi-day transport to Europe by ship.

Freezing them whole doesn’t make much sense either, as the main ingredient is the core. Therefore, the acai berries are washed, heated, cored and pureed. In South America, the juice is enjoyed fresh or frozen as a sorbet. For the European market, the puree is dried into powder (this reduces transport volume and weight and extends shelf life) or deep-frozen and preserved.

Hyped super breakfast: acai bowl or smoothie

Brazilian women are considered to be consistently beautiful women. Her secret recipe, it is said, is the Acai Bowl. In the original version, acai fruit puree is mixed with guarana and sliced ​​bananas. The mix is ​​designed to boost metabolism and prevent wrinkles. Stars and starlets swear by the Acai Bowl, and in this country too it is increasingly regarded as a super breakfast.

It’s also very easy to make: Take acai puree, one or two sliced ​​and frozen bananas, add other berries or fruits to taste, coconut milk, milk or milk substitute, agave syrup or honey. Put all the ingredients in a blender and puree finely, pour the puree into a bowl and garnish, done.

Sounds like an acai smoothie? In principle, it is, just for spooning. Not-so-creative cooks can get inspiration from ideas and examples on the internet. Incidentally, it also works with acai powder, just not as well as with the frozen puree.

Healthy supermodels thanks to Acai Bowl?

Brazilians and Hollywood stars swear by it, and after all they are slim and beautiful. In addition, the manufacturers of tablets, capsules and other products with acai powder promise that they have studies that prove this effect. In fact, in a 2011 study, researchers were able to demonstrate positive effects of acai on blood pressure, cholesterol levels and blood sugar levels in overweight people.

So grab the Acai Bowl, get set, lose weight and reduce wrinkles and the risk of cancer at the same time? Unfortunately, no. A meta-analysis of acai studies shows that all of the supposed evidence (with the exception noted above) has not been researched in humans. Cell cultures in test tubes, mice and rats are simply not reliable proof of the effects of the fruit. That is why the judgment of the US health authority is rather negative.

Healthier than local soft fruit?

The berries have a lot of omega-3 fatty acids, many vitamins and minerals. The dark dyes also contain valuable antioxidants such as flavonoids. Dietary fibers in the edible peel ensure a higher feeling of satiety. In the regions of origin of the acai, even children get the fruit puree and are therefore more relaxed and healthier. At least that’s what the Brazilians say.

So yes, acai berries are healthy – just like any other dark colored soft fruit. By the way, local blackberries and especially blueberries contain about the same amount of vitamins and minerals, but also significantly more antioxidants.

The acai as (alleged) “savior of the rain forest”

The rainforest is definitely one of the areas most threatened by environmental degradation. Trees are felled by the hectare: for the extraction of tropical timber, as pasture for beef production, for the cultivation of (genetically modified) grain, for the exploitation of natural resources. For the acai harvest, on the other hand, no trees have to (and may not) be felled. The cabbage palm grows in swampy areas that would otherwise be difficult to cultivate. And the ever-increasing demand for the small, dark blue fruits ensures a secure income for the residents of the regions of origin.

The very dubious sustainability

Well, no trees have to be felled for the cultivation, which contributes to the preservation of the rainforest. Due to the geographically limited cultivation areas, the farmers benefit from the enormously increased demand. Monocultures and factory farming in Brazil can be pushed back somewhat. Compared to other superfoods such as goji berries or pineapple, this sounds almost heavenly and sustainable.

It’s just stupid that a few other facts about the ecological balance are swept under the table:
The long way of transportation. Acai come from South America and don’t grow anywhere else. That means they’ve traveled halfway around the world before they can be bought here. Not exactly environmentally friendly.
The processing. The harvested berries spoil quickly. This requires processing within 36 hours, and this requires a lot of energy because the fruit is washed, heated, cored and pureed by machine.
The cooling or drying. The processed berries don’t last long either. So that they can be sold in Europe at all, the puree must either be dried into a powder – or deep-frozen and transported with a cold chain. Both consume a lot of energy.

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Glutamate – How Unhealthy Is It Really?

Glutamate is blamed for many ailments, diseases and symptoms. Because Chinese food is often flavored with glutamate, the term “Chinese restaurant syndrome” has become common when it comes to these intolerances.

There are many half-truths and myths surrounding food additives. Utopia clarifies the most important questions.

1. What is glutamate?

It is a white powder very similar to salt. And in fact they are salts of L-glutamic acid. The most commonly used of these salts is monosodium glutamate, which appears as E621 on the ingredient list of foods.

In addition to monosodium glutamate, there is also calcium diglutamate (E 623), monopotassium glutamate (E 622), magnesium diglutamate (E 625) and monoammonium glutamate (E 624). Correctly one would have to speak of “glutamates”, since there is not just one and several can be used. Incidentally, in Japan they speak of “Ajinomoto”. That was originally just the name of a glutamate product, but today it is used as a generic name like “Tempo” or “Maggi”.

2. Is glutamate a chemical product?

Although the food additive has the reputation of being “dangerous chemicals”, glutamates and their acids are completely natural products. The human body also produces these substances and they are present in many foods, such as cheese, yeast and tomatoes. Glutamic acid, the basic substance for glutamate, is an amino acid, i.e. a completely natural “building block” of protein.

However, the production of the flavor enhancer is anything but natural and the use of genetic engineering is possible.

3. What is Chinese Restaurant Syndrome?

For about 45 years, people have been reporting complaints after visiting Chinese restaurants or enjoying Chinese food. Symptoms are described as palpitations, itchy rash, headache, itchy throat, tingling or numbness in the mouth and throat, dry mouth, nausea, neck and limb stiffness, and more.

In several scientific studies, however, no connection between the intake of glutamate and the symptoms described has been observed. In many cases, the researchers were even able to demonstrate the “nocebo effect”. People who thought they were sensitive to glutamate also showed the symptoms when they only thought they were eating foods fortified with the additive. It is believed that the symptoms stem from other ingredients in the food, such as shrimp, peanuts or fish sauces.

4. Is glutamate banned?

The World Health Organization (WHO) considers the consumption of normal amounts of glutamate to be harmless. This also applies to the German Society for Nutrition DGE, the Federal Office for Risk Assessment BfR, the health authorities of the USA, the EU Scientific Committee for Food SCF and other organizers. Therefore, a maximum daily dose has not even been set. Nevertheless, the flavor enhancer has been viewed critically for a long time and the European Food Safety Authority wants to re-evaluate the additive by the end of 2016. The consumer centers advise against frequent consumption.

In Germany, glutamate must be declared on the food and is forbidden in baby food and organic food. There are regulations as to how much of it can be added to a food. However, these values ​​are far apart: seasonings such as fondor may contain up to 50 percent of the spice enhancer, canned meat only 1 percent.

5. Does glutamate cause bloating and diarrhea?

Even with the symptoms of “Chinese Restaurant Syndrome”, neither flatulence nor diarrhea are among the symptoms reported by those affected. Anyone who observes such digestive problems after consuming food that has been seasoned with flavor enhancers must look elsewhere for the culprit. It’s definitely not the glutamate.

6. Does glutamate cause obesity and high blood pressure?

The food additive is held responsible for many things, and so it is not surprising that obesity and high blood pressure are said to be the result. However, so far no study has really been able to prove that the additive alone is responsible for obesity and the resulting high blood pressure.

It is true, however, that overweight people usually cover a high proportion of their nutritional needs with industrial foods, ready meals, seasonings and other foods containing glutamate. The cause of obesity is usually due to the choice and amount of food, not the additive itself.

7. Does glutamate stimulate the appetite?

Foods that contain glutamate appeal to our fifth sense of taste, called umami. The term comes from Japanese and can be translated as “tasty”. Umami is a hearty, full-bodied, spicy taste that some people can’t really keep their hands off.

Just like there are “sweet junkies”, the flavor of umami also appeals to some people. Anyone who counts themselves among them likes to eat foods containing glutamate more often than necessary. And this regardless of whether the substance was added to the food or is already contained naturally.

8. Does glutamate cause heart palpitations or cardiac arrhythmias?

People who are affected by “Chinese Restaurant Syndrome” sometimes report heart palpitations or cardiac arrhythmias. In the syndrome described, however, it has not been scientifically proven that the symptoms are due to glutamates. It is therefore assumed that such heart problems are related to other causes, allergens or accompanying circumstances.

9. What does glutamate have to do with gluten?

Quite simply: nothing! It can be assumed that identical initial letters lead to the wrong assumption that gluten-free foods are also free of glutamate.

Gluten is a sticky protein that is found in many grains such as wheat and spelled and is easily tolerated by healthy people. Only people who suffer from gluten intolerance (celiac disease) have to do without gluten, but like all healthy people they can also consume glutamate.

10. Does glutamate give you a skin rash?

When talking about allergies and intolerances, many people quickly think of an itchy rash. So it is not surprising that glutamate should also be responsible for this. In fact, skin rash is also mentioned as a symptom of Chinese restaurant syndrome. However, like other symptoms and side effects, it cannot be attributed to the flavor enhancer according to current scientific studies. It’s usually an allergy or reaction to another ingredient.

11. Does glutamate cause headaches and migraines?

Migraine sufferers are often advised to avoid glutamate to ensure that such foods do not trigger a migraine attack. The triggers for migraines are diverse and have not yet been fully researched. Every patient knows different triggers for migraines and so it is not surprising that the food additive is also suspect. If this is the case, the same reaction should also occur after consuming foods naturally high in glutamine. In most cases, however, it is not the additive itself that is responsible for the migraine, but the time and type of consumption of the food seasoned with it.

12. Does glutamate lead to Parkinson’s and Alzheimer’s?

It was found that disturbances in the body’s glutamate metabolism can promote the development of Parkinson’s, Alzheimer’s and other degenerative diseases. However, it is about the glutamate metabolism, which is completely independent of the additive supplied from the outside. Eating foods containing glutamate has only a very small effect on this.

13. Does glutamate promote cancer?

Experiments have shown that an increased level of glutamate in the blood serum can promote the development of prostate cancer. It has not yet been clarified how much of the substance has to be ingested through the diet. It is also not clear whether exogenous factors such as food can cause critically high blood serum levels in the long term.

It is likely that such harmful levels are caused by a disruption in glutamate metabolism itself and not by diet.

14. Is glutamate the same as yeast extract?

The flavor enhancer glutamate is often equated with yeast extract. It is true that yeast extract contains the amino acid monosodium glutamate along with many other amino acids. However, yeast extract naturally contains the substance, as do Parmesan or soy sauce.

Yeast extract also tastes spicy, i.e. “umami” and is a popular condiment, especially in organic foods. While yeast extract is not classified as an additive, it is added to affect flavor. At this point, one may well feel deceived by the reference “without flavor enhancer”.

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Cooking Tips

Peeling Kohlrabi: It’s Really Easy

Kohlrabi tastes delicious, is healthy and grows on our doorstep. We will show you if and how you should peel kohlrabi and how you can reuse the leaves.

Raw or cooked, kohlrabi is popular

Kohlrabi is very popular with us because of its mild taste. It tastes not only raw, but also cooked as a vegetable side dish. It is also very healthy: the tuber contains many nutrients such as calcium, magnesium, selenium and some vitamins.

You can buy kohlrabi all year round. But you can only get it particularly fresh and from the region in summer. In the winter time it is imported from the Mediterranean countries.

To peel or not to peel kohlrabi?

When buying kohlrabi, you should pay particular attention to the long green leaves. If the leaves are crisp and green, then the kohlrabi is fresh. Then it also tastes particularly mild raw. Many also tend to reach for the largest tubers. But be careful: the large tubers often have many woody parts. Then he should be peeled.

The small kohlrabi tuber usually has a more delicate skin and fewer woody parts. Here it is sufficient to cut off the roots and the leaves. Otherwise, you don’t need to peel the kohlrabi. But wash it off thoroughly with water. If you want to eat the kohlrabi unpeeled, it is best to buy it in organic quality.

Peeling kohlrabi made easy

However, it is better to peel a large kohlrabi:
To do this, remove the roots and leaves with a sharp knife.
Now peel either from the root base in a circle, or from the root base towards the leaves. Be sure to cut off woody and fibrous areas.
Then you can cook the kohlrabi.
Our tip: Use a vegetable peeler, then you only cut off what is absolutely necessary. However, you should completely remove all woody areas.

Kohlrabi leaves: too bad for the garbage

The long green kohlrabi leaves are often removed in the supermarket or end up in the garbage. That’s a pity, because the fresh and crunchy leaves contain other important vitamins. Here’s how you can put the sheets to good use:
When the leaves are young, green and crisp, you can chop them up and use them as a salad topping.
You can refine cooked kohlrabi with the finely chopped leaves.
Add kohlrabi leaves to your smoothie for an extra green kick!
Or you can leave the leaves whole and use them as a substitute for aluminum foil at the next barbecue. The large leaves in particular are ideal for wrapping grilled cheese and grilled vegetables.

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Cooking Tips

To Peel Potatoes or Not? It’s Really Easy With This Trick

Some say potatoes should be peeled, others advise against it. We reveal what’s really true and show a trick you can use to peel potatoes in a flash.

You can conjure up many delicious dishes from potatoes: baked potatoes, potato gratin or simple boiled potatoes. The tuber is versatile, tasty and healthy. When preparing the potatoes, many people ask themselves: should I rather peel the potatoes or can I eat them with the skin on?

Toxins in the potato peel

In addition to nutrients and roughage, the potato peel also contains toxic glycoalkaloids: a-solanine and a-chaconine. These toxins occur naturally in the potato. They are mainly concentrated in the skin and in the germ. Inside the potato, on the other hand, there are significantly fewer toxins.

Glycoalkaloids are heat stable but water soluble. This means: High temperatures do not affect the toxins. If, on the other hand, you cook the potatoes in boiling water, the substances are removed from the skin.

Our commercially available potato varieties naturally do not contain any concentrations of these toxic substances that are harmful to health. The actual content of these substances is additionally influenced by several factors:
Unripe potatoes contain more toxins than ripe potatoes
Damage (e.g. during transport) and light favor the formation of toxins
If potatoes are stored too warm or too cold, more toxins are also formed
So if your potatoes are ripe, undamaged and stored properly, you don’t have to worry about the glycoalkaloids.

Potato peel protects the nutrients and flavors

Potatoes contain a lot of vitamins B and C. However, some of these vitamins are lost during cooking. The potato skin acts as a barrier when cooking: If you cook your potatoes with the skin, fewer flavors and nutrients are released into the water. This means that more of these valuable substances remain in the potato.

To peel or not to peel potatoes?

Although there is a significant amount of glycoalkaloids in the skin, you don’t necessarily have to peel potatoes. The Bavarian State Ministry for the Environment and Consumer Protection confirms that potatoes can be eaten with their skins without hesitation as long as they are of “normal quality”.

If you still want to peel the potatoes, we recommend that you only peel them after cooking. In this way, the potatoes retain as many nutrients and flavors as possible. Make sure, however, that you use the potatoes soon after cooking so that you don’t lose any more flavor and nutrients unnecessarily.

Green spots are an indication of increased levels of toxins. Therefore, cut out the green areas generously. Very green potatoes should be discarded entirely.

Trick: peeling potatoes made easy

You can easily peel potatoes with the following instructions:
Wash the potatoes and score the skin all over with a sharp knife.
Boil the potatoes until they are done. Make sure that the potatoes are not overcooked, otherwise they may fall apart when you peel them.
Place the cooked potatoes in ice water and chill for at least 10 seconds.
You can then simply peel off the peel either with your fingers or with a knife.
You can actually peel potatoes quite easily using this method. However, this isn’t magic either, and the peel won’t always come off “in one go”. Especially if the potato is a bit misshapen or has small “spots”, you will definitely have to touch up some areas.

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health

Carotene: Does it Really Have to Be Capsules and Tablets?

Carotene tablets are supposed to protect our skin and, as “beauty capsules”, ensure “beauty from within”. But is it really necessary to supplement carotene or can we also meet our needs naturally?

What are carotenes?

Carotenes are secondary plant substances and belong to the group of carotenoids. They are the reason for the red, yellow or orange coloring of various types of fruit and vegetables. Synthetically produced, they are therefore also often used as food coloring. The name comes from the Latin word “carota”, which means “carrot” and thus alludes to the best-known carotene supplier.

There are over 600 carotene variants, of which around 60 can be converted into vitamin A by the human organism. The so-called beta-carotene has the highest vitamin A activity and is therefore the best-known and most important representative of the carotenes. Since it is an important precursor of vitamin A, it is also referred to as provitamin A.

Why do we need carotene?

The most important function of carotenes is their cell-protecting (antioxidative) effect: carotenes eliminate free oxygen radicals in the tissue and thus protect us from harmful environmental influences such as infections and UV rays. Carotene is also instrumental in strengthening our immune system.

If carotenes are converted by metabolism, they fulfill other important functions as vitamin A. The importance for our eyesight is well known. Surely everyone has heard the saying “Have you ever seen a rabbit with glasses?” However, what many do not know is that without vitamin A we would not be able to see anything at all. The gaze impulses that hit our eyes first have to be forwarded to the brain, where they are processed into correct images. This forwarding would not even take place without vitamin A. A vitamin A deficiency can therefore actually lead to visual disturbances, such as night blindness or reduced visual acuity, as well as very dry eyes.

Another well-known function of vitamin A is its importance for our skin. Dry, irritated or very sensitive skin can be a sign of vitamin A deficiency, as this plays a key role in the structure of the skin. Vitamin A is also important for the stability of our bones and the functionality of our mucous membranes.

Which foods contain carotene?

In the dietary supplement market, carotene tablets are advertised as “sun protection from within”, “help to activate a tan” or “cure against dry skin”. However, if you integrate different types of fruit and vegetables into your diet every day, you will be able to cover your need for carotene without tablets and pellets. According to the German Society for Nutrition, the recommended daily intake of carotene is two to four milligrams.

As a rule of thumb, all red, yellow, or orange fruits and vegetables are high in carotene. These include e.g.:
carrots
sweet potatoes
pumpkin
paprika
tomatoes
apricots
mangoes
nectarines
peaches
sea ​​buckthorn
persimmons
But many green vegetables also provide your body with carotene. The color of the carotene is overlaid by the green of the high chlorophyll content. Kale has the highest carotene content of all foods: just 25 to 40 grams cover your daily requirement. Spinach, rocket, savoy cabbage or lamb’s lettuce are also examples of vegetables containing carotene.

So that your body can use the carotene accordingly, you should always eat the vegetables and fruits mentioned with some (high-quality) fat. For example, you can sauté vegetables in some oil or butter, add olive or linseed oil to your salad, or sprinkle some nuts and seeds over your fruit salad. In order to make it even easier for your body to digest it, you should also chew the food long enough or enjoy it pureed or as juice.

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Food

Direct Juice: It Really is That Healthy

Not-from-concentrate juice is considered particularly healthy. But what is the difference to fruit juice concentrate? And which one is healthier?

Direct juice or concentrate? Those are the differences

The product title “direct juice” means that the juice is bottled immediately after pressing. Nothing more is changed in the juice. If it is not possible to bottle the juice immediately, the juice is temporarily stored in cooling tanks.

It’s different with fruit juice concentrate: Here the juice is first reduced to about a sixth of its original volume. To do this, it is heated so that the water evaporates. So that the aromas and vitamins are not lost, the steam is distilled and later added to the concentrate again.

The advantage of fruit juice concentrate: the reduced volume means that transport costs can be saved. Orange juice concentrate, for example, is produced in the producing countries, shipped and processed in fruit juice factories in the consuming countries.

But it doesn’t matter whether it’s concentrate or not-from-concentrate juice: fruit juice must have 100 percent fruit content.

This is how direct juice is made

Fruit juices are usually produced in wine presses. There the fruits are first washed and – if necessary – peeled. The peel of citrus fruits, for example, contains many bitter substances that would be released during pressing.

The fruits are then crushed in a fruit mill. The resulting mass is called “mash”. It is now pressed and spun to separate the juice from the solid components. To prevent the juice from fermenting quickly, it is pasteurized. The juice is slowly heated to 80 to 85 degrees. This also serves to kill bacteria and germs.

Is not-from-concentrate healthier?

Not juice is popular. The name promises to get a fresh product. Not-from-concentrate juice often costs a little more, which is also due to the higher costs for storage and transport.

However, since both direct juice and fruit juice concentrate consist of fruit juice, direct juice is not necessarily healthier. Vitamins are already lost during the pressing, which takes place at the beginning of both variants.

The Association of the German Fruit Juice Industry points out that by law, fruit juice and fruit juice made from fruit juice concentrate do not contain any added sugar.

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Food

Tannins: Vegetable Tanning Agents Really are That (Un)Healthy

Tannins are tannins found in wine and tea, for example. But the plant defense substances are much more widespread and have a positive effect on health. Here you will find all the important background information.

What are tannins?

Tannins – or tannins – have a tart taste and are also referred to as “anti-nutrients”. This is because they act as natural defenses against microbial pathogens or pests. Tannins are harmful to ruminants in excessive amounts and cause stomach and intestinal pain because they inhibit nutrient absorption.

Tannins react as acids, causing the mucous membranes to contract. Tannins are a group of different acids that are obtained from spherical growths of plants, also called galls or galls.

Where are tannins found?

Many different plants produce tannins. Therefore, they are found in various foods:
legumes
Grain
many types of fruit including apples and pears, strawberries, raspberries, blackberries and cranberries, bananas, grapes, peaches and plums
Green tea and black tea
red wine
Beer (due to the tannin content of hops)
The property of contracting the mucous membranes creates a kind of dull, furry feeling. The taste can be described as bitter. A good example is the bitter taste of dark chocolate.

Especially in wine, the tannins have an influence on shelf life, colour, maturation and texture. Tannins bind the oxygen in the wine. As a result, the fine wine aromas do not evaporate so quickly.

How are tannins to be evaluated from a health perspective?

Some tannins exhibit anti-cancer properties.
They also have an antimicrobial effect, i.e. they inhibit or kill microorganisms.
In addition, tanning agents are often used to treat diarrheal diseases.
They can relieve inflammation on the skin or mucous membranes.
Even small injured blood vessels can be closed with the help of tannin.
Last but not least, they can lower blood sugar levels by slowing down the absorption of sugar into the bloodstream

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