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How Do I Recognize Good Bread?

Give us today our daily bread… On average, every German eats three to four slices of it a day. We are spoiled for choice: there are 300 different varieties – from brown bread to toast and wholemeal rolls to pretzel sticks. But which ones are healthy? And how do you recognize real top quality?

Fragrant, crispy, warm – that’s how the Germans love their bread. The idea of ​​this often accompanies them on trips abroad: Hardly any other product triggers more longing for the home kitchen in the distance. Now our bread is even to be declared an intangible world cultural heritage by UNESCO – the decision on this is expected for next year. But how good is our bread really? And above all: how do you recognize real quality in the abundance of baked goods?

It’s definitely worth taking a look at the list of ingredients

“It doesn’t really take much to make good bread: flour, water, salt, a leavening agent (sourdough or yeast) – and a lot of time,” says nutritionist Jessica Hoffmann from Munich. However, there is often more behind the crispy crust: additives and agents that accelerate the baking process and at least ensure the visual quality of the bread. A large number of these additives are permitted under German food law. However, not all are harmless to health. As a simple rule, the fewer ingredients listed on the packaging, the better. Especially if they sound incomprehensible and chemical, you should keep your hands off the product. “If the bread isn’t already packed, you can ask the baker about the ingredients,” advises Jessica Hoffmann.

Whole wheat bread is healthier

“The higher the flour type, the more components of the shell are contained – and thus also more vitamins, minerals, and fiber. High wheat flour types are therefore healthier, but they are difficult to bake,” explains Hoffmann. Wholemeal flour basically contains all the components of the cleaned grains – and is, therefore, healthier than other types of flour. Incidentally, a dark color is not a sure sign of wholemeal bread – coloring ingredients such as malt or caramel are often used. But these must also be marked on the packaging.

The inscription “vital” or “fit” does not make good bread

A genuine wholemeal bread must contain at least 90 percent wholemeal in order to be labeled as such. Nutrition expert Hoffman warns against terms such as “vital” or “fit” on bread packs: “These advertising messages are also used for types that are made of white flour, but are intended to look like wholemeal bread with color and some grains.”

Large pores indicate good quality

Bread is not always packaged – but a pressure test can also show the quality of the bread. The crust should be thick (retains moisture better) and give slightly with thumb pressure. The more irregular and
the larger the pores, the better the bread. The dough has obviously been fermenting for a long time. When sliced ​​open, the inside of the bread should spring back when you press in with the flat of your thumb. When it comes to weight, less is more. Is the bread lighter than
expected, it seems juicy and fluffy.

Dark bread is not necessarily healthier

The color can also provide information about the quality of the bread: A good bread should not be too dark and, in case of doubt, burnt. However, the color of the crust should be strong. Bread that has been formed by hand is usually different in shape and color. On the other hand, if the bread of one type on the shelf looks very identical, this speaks for machine production.

Sourdough bread tastes good

In addition, the bread is ideally processed from natural sourdough. It increases the digestibility and the taste – the vital substances can be better utilized.

Rye bread can be kept for several days

Light rolls and bread with a high proportion of wheat flour should not be stored for too long and are best eaten on the day you buy them. Varieties containing rye, on the other hand, with a thick crust can be kept for a few days. This makes them ideal for weekends and holidays.

Bread doesn’t belong in the fridge

In order to be able to enjoy your bread for as long as possible, it must be stored correctly: preferably in an airtight container at room temperature. Bread does not belong in the refrigerator – it quickly becomes stale there.

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Lifestyle

Phishing Emails: How To Recognize Spam and Dubious Messages

If you don’t look closely in the inbox, there will quickly be more and more: phishing mails. We reveal how you can recognize such spam mails in good time and how to properly protect yourself from them. Criminals don’t stand a chance with you anymore.

What are phishing emails?

Phishing emails are fake messages sent by brazen tricksters. These pretend to be trustworthy senders or companies, which in reality they are not. For example, they disguise themselves as supposed banks, online service providers or Internet marketplaces. The aim is to install viruses on the victim’s computer or to obtain private information such as account and log-in data. The spam mails serve as bait, which in the worst case even enables criminals to get your money.

Beware of dubious links: This is how you recognize fake news immediately

At first glance, phishing emails can be recognized by links that are contained in the emails and should be clicked on by the user. These often lead to supposed sweepstakes that you supposedly won. Likewise, scammers in phishing emails often ask you to block your own credit card by entering your bank details for security reasons. Don’t be fooled and be smarter than the scammers! Reputable banks would never send such an email. In a personal conversation with inFranken.de, a major issuer of credit cards confirmed: “We wouldn’t send emails like this. We wouldn’t contact you by email if something like that were actually the case.”

In principle, you should be extremely careful when opening links from an email. It’s best to ignore them to avoid becoming a victim of a scam. If there is actually a serious sender behind the message, they will contact you in some other way. However, if you receive emails that announce you are the winner of raffles, discounts or sweepstakes that you have never entered, this is a sure sign of phishing emails. It is best to delete these immediately and block the sender.

Other features of deceptively real phishing mails

Impersonal salutation: Reputable companies where you are a customer usually always write to you with your name. However, phishing emails often contain impersonal salutations such as “Dear customer” or “Dear Sir or Madam”.
Different sender: The supposedly reputable name of the sender mentioned in the subject line of spam is usually completely different from the email address actually stored. The differences can range from the smallest deviations or transposed digits to completely different names.
Spelling mistakes in the text: Missing umlauts, strange formulations or typos – since fraudulent phishing emails are often created in another language and translated into German by automated programs, these are not uncommon. Conspicuous grammatical errors are also a possible feature of spam mails.
Strange attachments: So-called “click traps” are not only hidden behind links that you should never click, but also in attached attachments. These can be images, for example, often with a cryptic file name. If you open or download these, you run the risk of being forwarded to a criminal website unnoticed in the background.
Acute need for action under time pressure: In phishing mails, scammers usually request a specific action that should be carried out as quickly as possible. For example, you have to reconfirm one of your passwords in the mail, provide personal information, block your credit card or allegedly make pending payments. It is not uncommon for threats to be formulated in order to increase the pressure on the victims. For example, the affected account should be deleted if the requested action is not carried out immediately.
Small differences to the official company: If you look closely, you will see subtle differences in phishing mails compared to the original providers, behind which internet fraudsters want to camouflage themselves. Fake messages often contain a different design and modified details in the name or URL, such as transposed digits or typos.

This is how you protect yourself properly

Basically, it is important to check the sender carefully in order not to fall for fraudulent phishing mails. Likewise, you should not open or download any links or attachments in the message. If you are unsure whether the link mentioned is not serious, you can enter it yourself in the Internet browser and thus check whether it actually exists on the official provider website. Very important: Never copy or directly click on dubious links. In addition, it is generally advisable to install virus software on your own computer. This prevents fraudsters from loading malicious programs onto the computer.

To avoid becoming a victim of possible scams, you should also contact the company on whose behalf the strange emails are being sent. There you can also find out whether the message in your inbox actually came from you – of course before you take the required action. If you enter personal data, this should also only be done in secure networks, not via free WLAN access in public places.

That’s behind it: That’s why you receive spam mails

Countless fake e-mails are circulating on the Internet every day. But why do you get such messages at all? The all clear first: You were not hacked. Phishing mails are “actually” normal. As a rule, online platforms require you to enter your e-mail when registering. However, if the operators of the website are hacked themselves, criminals get their hands on the e-mail addresses of all registered customers. This actually happens more often than you think. Scammers hack what they can. Because large data sets are worth a lot. In 2018, the site “Myfitnesspal” was cracked by hackers. According to Spiegel.de, around 150 million pieces of personal data were stolen.

Datasets in the form of millions of emails are then resold to companies. They end up bombarding you with phishing emails – hoping that as many users as possible will fall for their scam. According to the Süddeutsche Zeitung, an email address is worth an average of EUR 0.75 – this makes it easy to calculate what kind of business will be done if criminals have your data.

Have you already been a victim of phishing scams?

In principle, spam mails are always a fraudulent scam to get your money or to load malicious software onto your computer. Whether you will receive more or fewer phishing mails is individual and cannot be predicted across the board. In most cases, however, hackers do not only get hold of your data once. There is a helpful tool to check whether these have already fallen into the hands of Internet scammers. On the Have I Been Pwned website you can enter your email or phone number and find out if you have already been the victim of a hacker attack. Because the system automatically checks all websites on which you are registered with the respective data for security. The use of this internet service is free of charge.

But what can you do if your data has actually been found by hackers? Quite simply: Create a new mail – it may be very tedious with all the different online platforms, but it promises peace from dubious phishing mails. At least until the next hacker attack.

SOS tips for victims of spam mails

If, despite all precautionary measures, you have become the victim of a phishing e-mail, you must act quickly and correctly. You should immediately contact the official company on whose behalf the scammers obtained your information. The respective provider can then block your account. You should also recreate affected usernames and passwords. If you have also saved the hacked password in a password manager, you should also change all the login data stored there.

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Food

Tips on How to Recognize Strawberries and Fresh Strawberries

Many useful tips on strawberries at a glance. Recognizing fresh strawberries, tricks for storage, and shelf life of strawberries. Instructions to avoid slippery mushy strawberries. This way you can enjoy the berries more when eating them or processing them in the household.

Strawberries are very healthy. You get more vitamin C than the citrus fruits lemons or oranges because 65 mg of vitamin C per 100 g is a lot. The berries are particularly suitable for figure-hugging nutrition: 100g of the berries contain only 33 calories.

Identify fresh strawberries

The berries are very delicate. You need to be particularly careful with supermarket packs because there are often a few squishy berries underneath. To be able to recognize fresh strawberries when shopping, consider the following strawberry tips:

  • Lush and green stems as well as fresh and vital leaves.
  • The red tone and shine of the strawberries are decisive for the taste. Dull berries are not fresh. The shinier, the fruitier, and the juicier the berries taste.
  • Always rich in the fruit, because fresh strawberries are richer and richer in flavor. The more intense they smell, the fresher the 12 odorants are.

Prevent slippery and mushy strawberries

When preparing fresh strawberries, it is easy to make a small mistake: strawberries should always be washed first and then cleaned. Otherwise, they absorb too much water and become mushy.

Storage and shelf life of strawberries

Strawberries are very sensitive to pressure and temperature. Therefore, the berries are easily perishable if not handled carefully and properly. You should check the berries for bruises when you buy them. The strawberries must not be overripe when you buy them, because they will continue to ripen.

  • To ensure that nothing happens to the berries, always transport the pressure-sensitive berries carefully.
  • Eat or process strawberries immediately after purchase.
  • The berries can be stored in the refrigerator for a maximum of 36 hours.
  • For longer shelf life, berries can simply be frozen.
  • Frozen strawberries can be kept for up to a year.
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Food

Bread From The Supermarket or Discounter: This is How You Recognize Really Good Bread

How do you recognize good bread? You can now buy it at discounters and supermarkets. What should you pay attention to?

Bakery and discounter: What are the differences?

Almost every discounter now has its own baking station. Fresh baked goods are baked and sold directly in the shop every day. In addition, many supermarkets have a wide range of packaged bread and rolls. But what about the quality of these products? Are they as good as the traditional bakery products?

The biggest difference is probably in the list of ingredients and the rising times of the dough. The discounters are supplied with finished, deep-frozen dough pieces. Many artificial additives and enzymes are needed to ensure that these have a longer shelf life and are particularly crispy when baked. In addition, the baked goods in bakeries and co are not prepared in peace, but quickly and as cheaply as possible. Therefore, the dough cannot rise slowly and is made to work faster by artificial leavening agents.

Traditional bakeries and some bakery chains, on the other hand, use local ingredients and prepare the dough without long transport routes. Small bakeries use good local flour and value high quality. However, this is also noticeable in the price, which is significantly higher than that of the finished products.

Quality: This is how you buy good bread

Bread from the baking station is therefore not necessarily unhealthy. It all depends on the type of bread and the list of ingredients. If you pay attention to a few things, you buy high-quality bread:
With whole grain bread, make sure that it really is whole grain bread. Many manufacturers use malt extract and caramel syrup to give the bread a healthy, dark color.
Grain bread does not equal healthy bread. Linseed, pumpkin seeds or chia seeds give the bread a healthy look. However, the bread can still be a nutrient-poor white flour product without enough fiber.
The shorter the list of ingredients, the better. Additives and sugar have no place in bread.
You can find out more about the ingredients at the bakery. Take advantage of the expert advice here so that you can find the right product for you.
Our conclusion: You can definitely buy good bread in the supermarket, but pay close attention to the list of ingredients. You decide which quality you buy and which companies or bakeries you support with it. In any case, you should consciously consume and enjoy bread and rolls.

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health

Fructose Intolerance: How To Recognize The First Symptoms – and What You Can Do

Fructose is found in fruits and vegetables, but it’s not always healthy for you. Fructose intolerance can lead to unpleasant symptoms. How can you treat these?

Do you like to eat fruit and vegetables and drink fruit juices? But do you often suffer from flatulence, abdominal pain, nausea or diarrhea afterwards? Then a so-called fructose intolerance or fructose intolerance could be the reason. Even if you don’t see it at first glance in the products, most foods contain more sugar than we would like. Fructose is found in numerous foods and at first glance an intolerance is not so easy to identify. Fructose intolerance is now affecting more and more people, with almost 40 percent of the western population now suffering from it.

What is fructose anyway?

Fruit sugar, also known as fructose/fructose, is found in numerous foods. It usually gives them their sweetness and is mainly found in fruit, fruit juices, jam, honey, some syrups and numerous finished products, but fructose is also found in table sugar, lemonade and sweets. It is absorbed in the small intestine via transport proteins and then reaches the liver via the bloodstream. Fructose provides no directly available energy and has no effect on insulin levels. However, our body is not at all dependent on fructose in terms of nutrition, which is why the human metabolism is overwhelmed by large quantities, only 25 to 50 grams can be used without any problems. The excess amount is always directed into the large intestine and can cause flatulence and abdominal pain there, even in healthy people. Fructose comes in different forms. Once in free form as a simple sugar (monosaccharide) in food, i.e. in fruit, vegetables, fruit juices and honey. Here it consists of a single sugar molecule. The simple sugars also include glucose, fructose and mucilage, but monosaccharides are also found in industrially manufactured drinks, sweets and finished products.

There is also fructose as a double sugar (disaccaride), with fructose together with glucose forming the usual household sugar, which is used very frequently and is contained in numerous foods and drinks. Disaccarides consist of two simple sugar molecules, including lactose, cane and beet sugar or malt sugar (maltose). This occurs when grain germinates and is contained in pasta, potatoes and beer, among other things.

Fructose also occurs as multiple sugars (polysaccharides). This consists of many fructose molecules firmly connected to one another, at least ten simple sugar molecules, such as inulin or the levan type, which is also found in small amounts in local vegetables such as asparagus, leeks, garlic or onions. Polysaccharides also include starch, dextrins, glycogen or roughage.

What is fructose intolerance?

There is talk of a food intolerance when, for example, fructose is simply not well tolerated. On the other hand, one speaks of an intolerance when the body cannot break down a certain substance properly because it lacks the necessary enzyme. Fructose intolerance is more widespread than intolerance. The intestines can only absorb limited amounts of fructose, but can metabolize it normally, and an enzyme deficiency can also play a role here. A disease is present when the body cannot process unusually small amounts (less than 25 grams) of fructose in the small intestine or when no fructose can be metabolized at all. Doctors also speak of a “hereditary fructose intolerance”.

In the mucous membrane of the small intestine there are small transport proteins (so-called GLUT) through which the nutrients from the interior of the intestine get into the blood. Fructose is also transported in this way, but the transport proteins can only absorb a limited amount of fructose. How much the body can ultimately transport is very individual. If the transport limit is reached, fructose enters the large intestine undigested. The bacteria that live there use them as energy suppliers and break down the sugar. This produces gases and short-chain fatty acids, which can trigger typical symptoms such as abdominal pain, flatulence or diarrhea. Some of the gases are also absorbed into the blood and exhaled through the lungs. A so-called breath test can measure the increase in the concentration of the gas in the breath and thus provide a possible diagnosis of fructose intolerance.

Another cause of fructose intolerance, in addition to a transport limit of the GLUTs, can also be too fast digestion, i.e. the chyme passes through the small intestine too quickly. There may also be too few transport proteins present or they may only be able to perform to a limited extent by nature. Gastrointestinal infections or even a chronic inflammatory bowel disease that attacks the intestinal wall, such as Crohn’s disease, can also trigger intolerance to fructose. Fructose intolerance is not curable, but by changing your diet, those affected can lead a largely symptom-free life.

Symptoms of fructose intolerance

In addition to abdominal pain, flatulence and diarrhea, other symptoms can occur that indicate fructose intolerance. However, a doctor should be consulted for final clarification. First, the symptoms of fructose intolerance depend on whether the condition is congenital or acquired. As already mentioned, congenital and inherited fructose intolerance is also called hereditary fructose intolerance and is rather rare. This type of intolerance is caused by a genetic enzyme defect that leads to an intolerance to foods containing fructose and sucrose. If left untreated, this defect can initially lead to hypoglycaemia, later to liver, eye and kidney damage. The hereditary fructose intolerance shows up early on, because the smallest traces of fructose are found in breast milk or in the follow-on milk powder. In addition to nausea and vomiting, headaches and concentration problems often occur, coagulation disorders and hypoglycaemia are further consequences of the innate intolerance. Feeling weak, sweating, dizziness, or seizures and fainting are also symptoms. Fructose should definitely be avoided here. Early detection of the chronic disease in combination with a fructose-free diet can alleviate the course.

There is also the so-called fructose malabsorption, the acquired fructose intolerance. This is a disorder of the glucose transporter GLUT 5, which disrupts the absorption of fructose in the small intestine and causes the sugar to reach the large intestine, where it is broken down by bacteria. A feeling of fullness, bloating and abdominal pain, especially in the lower abdomen, which escalate to cramps, can be the first signs of fructose malabsorption. In addition to audible stomach noises and nausea, diarrhea and/or a changed, mushy or slimy stool can also indicate an intolerance. Constipation, heartburn, acid regurgitation or even extreme tiredness, especially after eating, can also indicate an intolerance. A nutrient deficiency can also be a consequence of acquired fructose intolerance, since zinc or folic acid, for example, cannot be properly absorbed. This can lead to other symptoms such as hair loss, anemia or headaches. In addition to fructose intolerance, milk sugar intolerance (lactose intolerance) often develops. Furthermore, a fructose intolerance can probably even affect the psyche, here scientists suspect that the deficiency cannot produce enough serotonin, which can contribute to the development of depression, among other things.

In general, it can be said that the symptoms of fructose intolerance mainly occur when large amounts of fructose have been consumed. When exactly the symptoms appear and how long they last varies from person to person. They are usually intensified by an unfavorable composition of food, for example if the food contains a lot of fructose but little protein and fat. In general, it can be recommended to consume fructose together with glucose and to ensure a sensible intake, but here too there are no specific limit values ​​for the intake of fructose in the event of fructose malabsorption.

What you can do about fructose intolerance

If you think you might have fructose intolerance, you should first consult your family doctor. They can carry out initial tests or refer you to specialists. There are several ways to diagnose fructose intolerance.

First, the medical history and the type of symptoms, their intensity and duration are queried. Another aspect is asking about nutrition and the daily menu. A physical examination is then carried out, the abdomen is palpated and listened to in order to be able to exclude unusual noises. This is often followed by a blood test and a fructose intolerance test, also known as the H2 breath test. The hydrogen breath test can be used to check whether the consumed fructose has reached the large intestine. Hydrogen is produced when the fructose is broken down by the bacteria in the large intestine. These tiny molecules then enter the blood and are exhaled through the lungs, which is why the hydrogen content in the breath can be determined. First, the doctor measures the basal value (initial value) for the hydrogen in the breathing air. To do this, you have to blow hard into a measuring device. A glass of water containing 25 grams of dissolved fructose is then drunk. Over the next two hours, the doctor measures the hydrogen content in the breath at regular intervals and records the values ​​and symptoms. If the value rises to more than 20 ppm above the initial value once or twice in a row, this indicates a fructose intolerance. However, there is an exception here, as some people do not emit any hydrogen at all. In these people, the bacteria in the large intestine do not produce hydrogen when they break down sugar and the hydrogen breath test is negative, even though they are fructose intolerant. For clear clarification of this there is the so-called methane test, which measures methane in the breathing air, since in some people the intestinal bacteria do not convert fructose into hydrogen but into methane gas.

In order to get the most meaningful test result possible, you should not eat flatulent or sweet foods 24 hours before the test and only drink water, do not smoke, do not chew gum and do not exercise 12 hours before the test. The tests usually take place in the early morning. There are now also fructose intolerance tests that you can take at home, but you should note that these are hardly meaningful and the test samples usually cannot be stored properly.

Conclusion

Even if fructose intolerance is more common than you think, you should generally pay attention to a conscious and healthy diet. Fructose is not only contained in many finished products, the rather unhealthy compounds are often also found in diabetic or light products, where fructose is often used as a sweetener, which is why special attention should be paid here.

Even if a fructose intolerance is not behind every feeling of fullness or bloating, a doctor should be consulted quickly if symptoms are frequent and intense, because if a fructose intolerance is noticed too late, it can have far-reaching consequences. Since the intensity of the symptoms is different for everyone, not every patient with fructose intolerance develops all symptoms. A permanent diet free of fruit or fructose is only recommended in the case of hereditary fructose intolerance. In the case of an acquired fructose intolerance, those affected are advised to avoid fructose for a while. After a phase of fructose and sorbitol-free food, you can start again with small amounts to find out whether and which food is tolerated without symptoms. There are now numerous lists of foods and products that contain fructose and fructans.

About 20 percent of people with fructose intolerance also have lactose intolerance. It is important to pay close attention to this, because the typical symptoms of both diseases can be similar and should be clarified by a doctor. Nutritional advice is often useful here, where an individual menu can be worked out together with the patient. Often a minimal change can bring a big success. When shopping, the list of ingredients should always be checked, as even the smallest amounts of sugar substitutes can promote intolerance. There are also over-the-counter products for people* with an acquired fructose intolerance, which convert fructose into more easily digestible components and can have a supportive effect even with a slight intolerance.

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Lifestyle

Poor Eyesight in Children: How to Recognize it and What to Do About It

It is estimated that at least every tenth child in Germany suffers from poor eyesight. Ideally, the restriction is recognized quickly and treated immediately. However, it is problematic if a child’s vision problems are only discovered very late or not at all.

Because this can lead to the child being restricted in its entire development and possibly even in its choice of career. In this article, you will learn about the signs of vision problems in children and what parents and teachers should pay particular attention to.

What are the signs of poor eyesight in children?

It is often particularly difficult to determine whether babies and young children have visual impairments as they are not yet very good at expressing themselves and cannot read or write. However, there are some signs that children have eye problems:

Abnormalities in the eyes

  • large pupils
  • squinting
  • whitish or yellowish pupils
  • light-shy eyes
  • clouded cornea
  • eye trembling
  • eyelid changes
  • watery and sticky eyes
  • behavioral problems of the child

Frequent rubbing of the eyes with the fingers

  • excessive blinking
  • rolling eyes
  • tilting of the head
  • sensitivity to light
  • passing objects

Poor eyesight is easier to identify in older children and does not go unnoticed for long, especially at school. Students with untreated vision problems can’t concentrate for as long, have trouble copying from the board, and make more mistakes in reading, which can quickly lead to poor grades. Poor concentration in children can also be an indication of other diseases.

Further problems

In addition to the abnormalities listed above, older children may have other problems that often go unnoticed or are considered normal in babies and toddlers. The most important of these are:

  • headache
  • balance disorders
  • problems catching the ball
  • Bumping on furniture and doors
  • Closing one eye while reading or writing
  • Problems writing within a line
  • Confusion of letters and numbers
  • little distance to the book while reading

What to do if you suspect a visual impairment?

If you suspect a visual impairment, you should see an ophthalmologist immediately, especially if there are obvious problems with the eye itself. The first eye examinations are usually carried out immediately after birth, a few days later, and about 4-5 weeks later. The eyes are examined externally, the sensitivity to light is tested and the lens and retina are checked.

If the child belongs to the risk group, the next ophthalmological examination should take place between the ages of six and nine months. This applies to children with a hereditary predisposition, premature births, and children with developmental delays. A child who shows no abnormalities does not have to see an ophthalmologist for the first time until the age of 1 to 2 years. An eye test should be carried out again at the latest before starting school.

What are common visual defects in children?

The most common visual defects in children include squinting, nearsightedness, farsightedness, astigmatism, and ametropia. We also give an outlook on the treatments of these and how to treat them.

Squinting (strabismus)

When a child squints, this is usually relatively easy to recognize, because the two eyes do not look in the same direction. If left untreated, visual acuity in the squinting eye may not develop properly.

If squinting is not discovered before school starts, it is almost impossible to maintain normal visual acuity. Eyeglasses may be prescribed or occlusion therapy, which involves taping one eye shut, may be performed. In the worst case, an operation of the eye muscle must be performed.

Nearsightedness (myopia)

Those who suffer from nearsightedness see things that are close and blurry in the distance. Short-sightedness is not that common in the first years of life, but only develops over time, often when school starts (school-time short-sightedness).

Myopia can be corrected with glasses or contact lenses. A good way to prevent myopia is to let children play outside for at least two hours a day.

Farsightedness (hyperopia)

Slight farsightedness in small children is nothing unusual and is usually easily compensated for by the elasticity of the eye lens. In the case of greater farsightedness, however, the eye muscles have to exert themselves too much to compensate for the misalignment, which often causes headaches. Weak farsightedness in children does not need to be treated, but severe farsightedness should definitely be corrected with glasses.

Corneal curvature (astigmatism)

With astigmatism, there are small dents in the cornea of ​​the eye, which means that a point is not displayed as a point but as a line on the retina. The images on the retina are therefore distorted, but this is largely compensated for by the brain. However, children with astigmatism see less accurately. In this case, too, early detection can contribute to better treatment. Glasses are usually prescribed for astigmatism.

Ametropia (anisometropia)

We speak of ametropia when there is a visual impairment in both eyes, but to different degrees and types. It can happen, for example, that one eye is farsighted in one eye and shortsighted in the other. In this case, a correction with glasses must also be carried out as soon as possible.

Increased eye pressure (child glaucoma)

One speaks of congenital or childhood glaucoma when the intraocular pressure is elevated at birth or in childhood. Raised eye pressure is less common in children than the above-mentioned vision problems, but it is more dangerous and can also develop in adulthood.

The optic nerve can be damaged, which leads to a restriction of the field of vision and, in the worst case, blindness. Elevated eye pressure usually occurs without major symptoms or comorbidities.

Basically, what the eye doesn’t learn by the age of six, it never learns again! Regular visits to the ophthalmologist in childhood are therefore strongly recommended.

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Cooking Tips

How to Recognize the Quality of the Coffee Bean

The coffee bean is the basis of a tasty coffee. Only a high-quality bean guarantees the best coffee enjoyment. But how do you recognize a good coffee bean?

With a high-quality coffee bean for an enjoyable coffee

Unfortunately, bad coffee is still widespread. This is often due to the wrong preparation. However, the decisive factor for the special enjoyment of coffee is the coffee bean. If this is of inferior quality, even a high-quality fully automatic coffee machine from Kaffee Partner is of no use. The coffee tastes bland and the full-bodied aroma just doesn’t come through.

In contrast to many other foods, it is not so easy to distinguish high-quality products from inferior ones when it comes to coffee beans. In the ground state, it is almost impossible to assess the quality. You often have to rely on the information on the packaging, after all it is not a regional product. With our tips and tricks, it will soon be much easier for you to evaluate the quality of the coffee bean and thus create the best conditions for enjoyable moments.

The diverse world of coffee beans

About 40 different coffee beans are grown around the world. However, this variety is not popular in local supermarkets. Instead, two beans dominate the coffee shelf: the Arabica bean and the Robusta. With a market share of 60%, the Arabica bean is the most used coffee bean. It is considered a noble bean because it has a balanced caffeine and acid content. However, this does not mean that all Arabica beans are of high quality – there are differences in quality here too. However, so-called top coffees are almost all made from Arabica beans.
In addition to the type of coffee bean, the growing area also plays an important role. The country in which the coffee is grown is less important here. Instead, the height of the area comes into focus. Coffee made from beans that come from particularly high cultivation areas is referred to as highland coffee. In contrast, the lowland coffee comes from lower areas. The higher the growing area, the slower the bean ripens. This creates particularly fine aromas.

Factors to judge a quality coffee bean

Don’t compromise when buying your coffee beans. Use whole beans and avoid pre-ground coffee. Whole beans can be rated much better and at the same time promise a particularly aromatic coffee. Before preparing your coffee, examine the beans carefully.

Pay attention to the following factors:

pest infestation
fracture
mold growth
roasting
freshness
taste
As a fruit, the coffee bean is susceptible to pest infestation. It is easy to see whether your coffee bean has been attacked by pests during its growth. Small holes on the bean are an indication of pests. If the infestation is limited, this does not have to have a negative effect on the quality. Only when large parts of the harvest are affected is this an indication of incorrect cultivation conditions. Another factor is the breakage rate of the coffee. Of course, every bag of coffee contains a few broken beans. Coffee has traveled a long way, so this is often unavoidable. If more than 5% of the beans are broken, this indicates that the coffee beans were not picked by hand and may therefore be of lower quality.

Another factor that affects the quality of coffee beans is the correct roasting process. Drum roasting is of the highest quality, as particularly few bitter substances are formed here. Finally, freshness and taste also affect the quality of the coffee.

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Food

Quality and Taste: How to Recognize Really Good Bread

Good bread is said to be available in every discounter – at least that’s what Lidl, Aldi & Co. would like us to believe. But good bread is not only recognized by its taste and certainly not by its price, but by how it is made.

Bread is not only available in numerous varieties and flavors in this country, it is also served in the morning, at noon and in the evening. The meals even have their own names – depending on the region, we call them snacks or supper. But do we actually know what exactly is on our table? How can you recognize really good bread and where can you buy it?

You can choose to buy bread:

discount stores and supermarkets
bake shops
bakery chains
organic bakeries
small local bakeries

Where can you buy good bread?

Even cheap bread from the assembly line, made from ready-made baking mixes with artificial enzymes and additives, can apparently taste good: about one in five Germans buys their bread rolls most often in bakery shops and discounters – i.e. in places that have very little to do with real baking to have.

Bread in bakeries and discounters: industrial frozen goods

The supposedly fresh rolls come from industrial production all over Europe; they are delivered deep-frozen as “dough pieces” and are only thawed and baked on site. Artificial enzymes and other aids ensure shelf life, crispiness and color during production.

Speaking to “Markt” moderator Jo Hiller, nutritionist Dr. Finally, Mattias Riedl: “The bread on our supermarket shelves has gotten worse and worse.” As reasons, he lists the baking processes, which are price-optimized and geared towards speed.

Can you really call the bread from the supermarket, discounter or bakery “good bread”? No, when we talk about good bread, we mean bread that is made with purely natural ingredients, that is not made on the fully automatic baking line but in the bakery, preferably in the region – without long transport routes, but with traditional skills by trained bakers. Bread from real bakeries.

But there aren’t that many of them anymore. How do you actually recognize real artisan bakers and how do they bake their bread?

Bakery chains: regional bulk goods

A few large bakery chains dominate the market in Germany. Some of them operate hundreds of branches – some of them throughout Germany, such as Kamps or Ditsch. Other bakery chains sell more regionally, such as Ihle in Bavaria, Dat Backhus in Hamburg or the Glocken Bäckerei in the Frankfurt area.

Nevertheless, these chains have earned the name bakery, because they actually bake their bread themselves and do not – like discounters and bakery shops – have them supplied by external companies. As a rule, the bakery chains operate one or more of their own bakeries.

However, this designation should not be misleading, because this can also be an (at least partially) industrialized manufacturing process. Nevertheless, according to Armin Juncker, General Manager of the Association of German Large Bakeries, “many branch bakeries very consciously define themselves as craft bakeries”, because a lot of manual work still takes place everywhere.

“The main difference between baking stations and artisan bakers is that baking stations have their dough pieces made by third parties, while artisan bakers make them themselves,” explains Daniel Schneider, General Manager of the Central Association of the German Bakery Trade.

In most artisan companies, the breads are baked in a central production facility, the rolls only in the branches. The “raw” rolls (dough pieces) are usually distributed from the production sites to the branches where they are cooled, where they are then baked – at Aldi, Lidl & Co., on the other hand, the dough pieces arrive deep-frozen and are only baked.

Most of the branch bakers bake according to their own recipes instead of using ready-made baking mixes. Nevertheless, it is noticeable that the rolls in the branches of different large chains often look, name and taste very similar; unusual and imperfect baked goods are rarely found here. So it’s still the same thing – albeit more regionally baked.

It is difficult to say in general terms whether the bread in the large bakery chains is made with the help of artificial enzymes or not. Because “enzymes are used by bakeries of all sizes – depending on the recipes used,” explains Juncker. Hence our recommendation: ask which ingredients are in the bread. Show interest and find out where and how your local store’s bread is made. And only buy where you get satisfactory answers.

Organic bakeries: good ingredients, big chains

Organic bakers sell real bread that is neither made in highly industrialized baking factories, nor frozen and thawed again, that contains hardly any additives and that is made with high-quality raw materials. They use purely organic ingredients and traditional production methods, give the bread dough enough time to rise and often have different types of rolls and bread in their range.

The EU organic seal allows the use of artificial enzymes, while the organic farming associations Naturland, Bioland and Demeter rule this out. Many organic bakeries attach great importance to regional raw materials.

In principle, organic bakers make really good bread that more than justifies the slightly higher price. However, not every organic bakery is small and local; here too there are chains with many branches and sales outlets, for example organic shops.

But that doesn’t have to mean anything bad, on the contrary: It’s nice when the concept of organic bakeries works and the good bread can be found in more than one place. But only those who produce locally have short transport routes and support the region. Maybe it doesn’t have to be that the Munich Hofpfisterei, for example, carts its organic bread from Bavaria to Berlin at night.

Local artisan bakeries: traditional, local, high quality

Our No. 1 recommendation for really good bread: the local artisan bakeries. Although there are fewer every day, they are still there: bakers who have always baked in the traditional way in their own bakery, who do not use unhealthy additives, who use high-quality ingredients and who know their craft – and who do it for you shortly before six in the evening the shelves can be empty because the rolls are often only freshly baked once a day.

“It’s a question of the location,” says Schneider from the Central Association of the German Bakery Trade. Craft bakeries with several branches are often supplied with “raw” rolls, which are then baked in the branch. However, many bakery branches are still only supplied with ready-baked goods once a day.

And then there are the very small bakeries: “There are still many small bakers who have the bakery in the back and the salesroom in the front and that’s it,” says Schneider. There is usually freshly baked every morning.

Bread from the artisan baker usually costs more than in the discounter or bakery shop – but it’s good bread and not assembly line goods. And that’s worth getting.

You can often find small bakeries in the countryside and at weekly markets, but there are still local artisan bakers in most cities. The Central Association of the German Bakery Trade e. V. offers the IN-Bäckerfinder on its website, which displays all the bakeries in Germany on a map by entering a location or a postal code.

Good bread is healthier

The higher price of good bread from a real (organic) bakery also pays off for our health. Many people today can no longer tolerate bread. This can not only be due to gluten intolerance, but also to the resting time of the bread dough. At discounters and bakery shops, the dough has little time to rise, and the ready-made baking mixes are also enriched with artificial enzymes and additives. In a traditional bakery, on the other hand, bread dough is given sufficient resting and rising time and is therefore more digestible. In addition, these breads stay fresh longer and require fewer ingredients and additives.

Where you buy your bread is a decision with consequences: if we want good bread to continue to be available in the future, we should support real bakers now.

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