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Researchers have found in a new study that an especially early breakfast reduces the risk of developing type 2 diabetes.

Study on diabetes prevention: The investigations delivered the desired result

The Endocrine Society – an international medical organization concerned with endocrinology and metabolism in general – has published a press release on a study. The study was able to establish a connection between type 2 diabetes prevention and an early first meal of the day.

A study on the subject was conducted by senior physician Marriam Ali at Northwestern University in Chicago

Insulin resistance occurs when the body is no longer able to properly use the insulin produced by the pancreas. In addition, the glucose from food can then no longer penetrate the cells as well. People with insulin resistance are at a higher risk of developing type 2 diabetes than people whose bodies are optimally processing insulin.

Metabolic diseases are becoming an increasing problem in society

“With the rise in metabolic diseases such as diabetes, we want to expand our understanding of what diets can address this growing problem.”

To do this, the researchers evaluated the data from 10,575 adults who had taken part in the National Health and Nutrition Examination Survey. The participants divided them into three groups: people who ate for only 10 hours a day, those who ate for 10 to 13 hours, and those who ate more than 13 hours a day. They then divided them into six smaller groups based on the time the first meal of the day was eaten (before or after 8:30 am).

The researchers wanted to investigate whether insulin resistance and blood sugar levels in the body were lower when the subjects had breakfast before 8:30 a.m. In addition, they analyzed whether it also had a positive effect on insulin resistance and blood sugar levels if the subjects had practiced intermittent fasting.

The eating intervals turned out to be irrelevant: the timing of breakfast is crucial

The study found that how much of the day meals were eaten made no difference to blood sugar levels. Insulin resistance was slightly higher with shorter eating breaks than with longer ones. However, it was lower overall for all subjects if breakfast was eaten before 8:30 a.m. – regardless of whether they had eaten all of their daily meals within 10 hours, 10 to 13 hours or more than 13 hours. Eating breakfast before 8:30 a.m. has been shown to reduce the risk of developing type 2 diabetes.

“So these findings make it clear that timing is much more closely linked to metabolic parameters than the length of the eating interval,” says Ali, going on to explain that this reinforces the intake from an early breakfast.

health

A Mediterranean Diet is Said to Reduce The Risk of Alzheimer’s Disease

Mediterranean diet for memory loss? German researchers believe it is possible that diet, as is customary around the Mediterranean, can protect against Alzheimer’s.

Mediterranean diet can reduce risk of Alzheimer’s

In Alzheimer’s disease, nerve cells in the brain die. Responsible for this are protein deposits in the brain of those affected. This creates clumps between the nerve cells. The causes of these deposits have not yet been clarified

The scientists think it is possible that a higher consumption of vegetables, legumes, fruit, grains, fish and monounsaturated fats such as olive oil can protect against protein deposits in the brain. Dairy products, red meat and saturated fat, on the other hand, feature only to a small extent on the menus around the Mediterranean.

Lowering the risk of Alzheimer’s: nationwide study

The study involved a total of 512 people
Researchers performed brain scans using magnetic resonance imaging (MRI) scanners, as well as various neuropsychological tests. In addition, so-called biomarkers were searched for in the cerebrospinal fluid in the spinal cord. These are typical biological characteristics that indicate disease states in the body.

The results: those who ate an unhealthy diet had higher pathological levels of biomarkers than those who ate a regular Mediterranean diet. In the memory tests, the participants who did not follow the Mediterranean diet also performed worse than the participants who regularly had fish and vegetables on their plates.

Mediterranean foods also counteract other diseases
Other studies also confirm the health aspects of Mediterranean cuisine.
Last year, for example, scientists from the University of Cork in Ireland discovered that foods that are common in the Mediterranean also have a preventive effect against heart disease, type 2 diabetes, osteoporosis and cancer, but also against obesity.

health

How Much Coffee is Harmful? Risk of Dementia and Stroke

Can coffee be dangerous? Researchers Say “Yes”: According to a new study, drinking too much coffee can lead to serious illnesses and even change the size of the brain.

Then coffee becomes harmful: too much consumption can impair brain health

The data also showed a link between increased coffee consumption and reduced brain volume. “Basically, drinking more than six cups of coffee a day can increase your risk of brain diseases like dementia or stroke,” said lead researcher Kitty Pham of the University of South Australia in a press release.

In view of the high consumption of coffee worldwide, the researchers want to better understand the effects of the hot drink. They are not alone in this: long before that, other researchers had been investigating how much coffee is still acceptable.

However, study author Elina Hyppönen emphasizes: “This research provides important insights into heavy coffee consumption and brain health, but as with many things in life, moderation is key.” The exact mechanism behind how coffee affects our brain is not yet clear. According to the researchers, however, it is advisable to stay well hydrated and drink water in addition to the cup of coffee.

Average coffee consumption: One to two cups a day

“Typical daily coffee consumption is somewhere between one and two standard cups of coffee. Of course, units of measurement can vary, but a couple of cups of coffee per day is generally fine,” says Hyppönen.

However, if one notices that the daily coffee consumption is heading for more than six cups, it is time to “reconsider the next drink.”

Food

Risk of Poisoning From Green Beans: What You Should Definitely Pay Attention to When Eating Them

Green beans have a reputation for being a very healthy protein bomb. But under certain circumstances, the delicious garden vegetables are poisonous. Even the Bavarian consumer advice center warns.

Why green beans are poisonous

Unlike most vegetables, green beans cannot be eaten raw. They owe this fact to a specific component of the bean: phasin. The toxic molecule is a protein compound that, according to the Bavarian consumer advice center, is found in many types of fruit and vegetables. In comparison, however, raw beans contain a particularly large amount of phasin.

Phasin is actually a substance that is supposed to protect the beans. Plants have a variety of natural defense mechanisms against predators. Some rely on spikes, for example, while others prefer toxic substances. Even though green beans have been cultivated for centuries, they still contain their natural defenses.

The different defense mechanisms of plants do not all work in the same way. Beans and their phasin cause red blood cells to stick together and thus impede the transport of oxygen in the blood. In addition, phasin damages the epithelial cells in the intestine and thus disrupts the absorption of nutrients.

What does eating raw beans do?

The phasin thus hits sensitive areas in the body and can cause significant reactions. However, the reaction to the poison depends on the amount consumed. Eating some raw beans can cause mild stomach upset, intestinal inflammation, headaches, nausea, vomiting, and diarrhea

Consuming large amounts of raw beans can also lead to death. According to the Bavarian Consumer Center, the first symptoms appear after about two to three hours. However, signs of bean poisoning can vary in severity.

Because of their low body weight, children are particularly at risk. For them, a very small amount of 5 to 6 raw beans is enough to be deadly. Children should therefore be made aware of the danger if, for example, they play with beans in a garden. Should a case of poisoning nevertheless occur, medical advice must be obtained as quickly as possible, if necessary via the poison control center.

Phasin poisoning is easy to prevent

For all bean lovers, however, the all-clear is clear: fortunately, phasin is not very persistent
Incidentally, the steam cooker often used for vegetables is not suitable for beans. The gentle cooking process does not reach the required temperature to completely destroy the phasin. Green bean blanching water must also be discarded as it contains a significant amount of phasin.

health

Risk of Diabetes, Caries and Co.: These 5 Foods Are Bad For Your Health

Eating healthy can be easier than you think. Even doing without a few products can give you a more positive body feeling. We show you 5 foods that you should avoid in the future.

Eat healthier: These 5 foods should disappear from the kitchen

This lowers the risk of diabetes and tooth decay. And it also gives you a good feeling overall: homemade is best after all. This applies to ketchup, ready-to-eat salads and “sweet” muesli in the morning.

But there is also a solution in areas where it is difficult to produce your own food – meat, for example – organic and from the region. The closer you are to the producer, the healthier the meat. In many cases, cheap meat comes from fattening farms that administer antibiotics and other harmful substances to their animals. It’s not healthy for us humans either.

Ketchup
ready-made salads
Sugary breakfast cereal
soft drinks
cheap meat

This is certainly not new. But often it’s the simplest things that you don’t think of – and that make so much difference. It’s worth trying.

health

Lower Risk of Dementia: These Foods and Nutrients Are Important For Your Brain

You can keep your brain fit through your diet. If you want to reduce your risk of dementia, there are some foods that you can incorporate into your diet. Here is a list of the most important nutrients.

Reduce risk of dementia: These nutrients are particularly important for your brain

Alzheimer’s research assumes that a targeted and conscious diet has a strong influence on the development of our brain. Of course, there is no specific recipe that helps against dementia. Still, certain foods can help with prevention.

Although our brain makes up only a fraction of our body weight, it accounts for about 20 percent of our energy needs. The ideal diet to reduce the risk of dementia consists of various components.

Nutrient combination to prevent dementia:
Secondary plant substances: The polyphenols ensure better blood flow in the brain and are intended to counteract dementia
Vitamins C and E: high doses of these antioxidant vitamins are said to reduce the risk of Alzheimer’s
“Nerve” vitamins from the B group, especially B6, B12 and folic acid (B9): Deficiencies in these vitamins are associated with memory problems and an early stage of Alzheimer’s dementia
Omega-3 fatty acids: The fatty acids are said to have a positive effect on the brain and improve memory and everyday skills

1. Polyphenols (plant substances): Tea, coffee and vegetables help against dementia

In addition to water, which we should drink enough of every day, we should also have two to three cups of coffee, black or green tea. The polyphenols it contains stimulate blood circulation in the brain. The secondary plant substance is also contained in red wine. Here, too, a glass in the evening is fine.

3. Vitamin C: Dark berries are said to protect against Alzheimer’s

Vitamin C reduces plaque formation in our vessels, which is considered a risk factor for dementia. Fresh fruit should be included in every diet. Here, too, the German Society for Nutrition (DGE) recommends that two meals of 250 grams each are best.

4. B-group “nerve” vitamins: Beans, peas and lentils help the brain cells

Legumes contain plenty of natural B vitamins, folic acid and polyphenols for the brain. B vitamins are healthy and stimulate communication between cells and each other. They increase the performance of the brain and protect against memory disorders.

5. Whole grain: Reduce the risk of dementia with the brain food par excellence

Whole grain products contain a lot of dietary fiber. The complex carbohydrates help to keep the blood sugar level constant and thereby increase the ability to concentrate. The amino acids it contains, such as methionine, have also proven to be particularly valuable for healthy brain function.

6. Omega-3 fatty acids: Oil for a fit brain – reduce the risk of dementia

Omega-3 fatty acids are among the “good fats”. They are said to protect against cardiovascular diseases and improve metabolism. But the fats are also supposed to help against dementia. Omega-3 increases the performance of the brain and helps us with our daily processes. Top omega-3 suppliers include flaxseed oil, chia seeds, and walnuts.

health

Reduce The Risk of Death By 42 Percent: These Fruits and Vegetables Extend Your Life

A British study has examined the link between the risk of death and the daily consumption of certain types of fruit and vegetables. We explain which fruits and vegetables can extend your life.

Nobody knows 100 percent whether we can actually extend our life through our diet. Nevertheless, science is getting a little bit closer to this question. According to the current state of research, many factors are already known that have been proven to lead to a shorter life or a higher risk of death and health, such as smoking. A recently evaluated study now also provides information about which foods you should integrate into your diet in order to reduce your risk of death.

British researcher finds link between risk of death and fruits and vegetables

It has long been known that a balanced diet can have a positive effect on physical health. The consumption of fruit and vegetables in particular is praised to the skies. Primarily because it reduces the risk of developing chronic diseases such as cardiovascular disease or cancer. But does consuming these foods really have a direct impact on length of life?

British researcher Oyinlola Oyebode and her team from University College London conducted a study involving nearly two million people. The study was based on the national Health Survey for England. Here, between 2001 and 2013, the eating habits and other health parameters of more than 65,000 Britons were recorded and documented. This is reported by Health News.

The participants corresponded to the population average of Great Britain. Almost 4,400 participants died during the study period. With this data, the scientists have now found a connection between the death rate and the eating habits of people.

Five servings of fruit and vegetables a day achieve best results

The Oyebode study then examined the connection between the general risk of death and the daily consumption of fruit and vegetables. It was found that five portions of fruit and vegetables, integrated into the daily diet, are associated with a longer life. The researchers recommend splitting two servings of fruit and three servings of vegetables. But what do you mean by five servings a day? The ideal would be to consume 150 grams of fruit and 75 grams of vegetables. Sugared fruit is not included here as it can have negative health effects.

What was the study actually about? The participants were divided into two groups. One group ate just two servings of fruit and vegetables daily, while the second group ate the recommended five servings. The participants who ate the five servings had a 13 percent reduced risk of premature death. They were 12 percent less likely to die from cardiovascular disease and 35 percent less likely to die from respiratory disease.

The study concluded that the recommended amount of fruit and vegetables can reduce the general risk of death by up to 42 percent for people of all ages. Vegetables in particular can have a life-prolonging effect. Fruit performs less well in a direct comparison of the two food groups. If a larger amount of fruit is consumed than stated, this has no added health value. It does not bring any additional benefit to the body.

The greener the better: Spinach, lettuce and kale prolong life

Also, not all fruits and vegetables are equally helpful in reducing the risk of death. Basically, it makes the difference how starchy a vegetable is – potatoes, peas and corn do not show any positive effects because of their high starch content. The same applies to fruit juices, as they no longer contain enough nutrients.

Vegetables, which truly confer life-extending effects, are generally said to be green. Leafy greens like spinach, lettuce, and kale fall under this. But carrots also reduce the risk of some diseases. Fresh vegetables in particular lower the risk of death by 16 percent on average. Salad brings a 13 percent risk reduction, while fruit only brings a 4 percent lower risk per serving.

For the two daily servings of fruit, fruits high in beta-carotene and vitamin C, such as citrus fruits and berries, are beneficial. “The clear message from our study is that the more fruit and vegetables you eat, the lower the risk of death at any age. Those who like to nibble on carrots and other vegetables gain the most, but a banana or other fruit is also good,” explains Oyebode finally.

health

Lower Your Heart Attack Risk: 9 Foods That Naturally Clean Your Arteries

Those who eat unhealthy food have a higher risk of heart disease and are also generally detrimental to their health. Conversely, with a healthy and balanced diet, you can prevent numerous ailments and diseases. We introduce you to 9 foods that are good for your cardiovascular system, clean your arteries – and thus reduce your heart attack risk.

Lowering the risk of heart attack: How to unclog clogged arteries with healthy foods

A high-fat diet is a risk factor for clogged blood vessels – as are high blood pressure, obesity and high cholesterol. The blood vessels supply our organs with oxygen and nutrients. If they are blocked, it can lead to organ damage, heart attacks or strokes.

In addition to foods that clog your arteries, there are also foods that clean them, helping to prevent cardiovascular disease. This is exactly why you should try to keep your arteries as healthy as possible – i.e. flexible, elastic and stable. The following foods can help with this.

1. Grapefruit – the citrus fruit helps your arteries with a fiber

The grapefruit is not only the largest of all citrus fruits, but also good for your cardiovascular system: the tropical fruit is full of pectins. Pectins are sugar-like dietary fibers that can slow down arteriosclerosis. For those who have lived an unhealthy lifestyle, grapefruit is therefore the ideal snack for heart health. If you don’t like grapefruit, you can also use apples or grapefruit. These fruits also contain pectin. Apples also contain procyanidins – a substance that prevents blood clots. But be careful: not all apples have the same number of procyanidins. It is best to use the Granny Smith or Red Delicious varieties.

2. Green tea – booster for your cardiovascular system

Green tea is also the perfect booster for a healthy cardiovascular system. What makes green tea so healthy for our arteries are also procyanidins. On the one hand, they can prevent blood clots and thus both heart attacks and strokes, and on the other hand, they can stabilize the arteries and ensure more elasticity.

3. Whole grain products, legumes and nuts – this is how they lower the cholesterol level

There is a lot of dietary fiber in legumes, whole grain products, but also in brown rice or oatmeal. These are not only good for digestion, but can also greatly reduce blood lipid levels. Another advantage of high-fiber foods is that you can combine them with almost any meal.

4. Spinach – With vitamins D and E to fight deposits in the arteries

Saying hello to Popeye: While spinach doesn’t contain quite as much iron as was long thought (and portrayed in the popular Sailor comic), it’s all the better for your heart. Because what should actually make spinach famous is its vitamin D and E content. These two vitamins prevent the oxidation of cholesterol. This means that no plaque can form which would build up and constrict the arteries.

5. Fat is allowed: But please use healthy cooking oils

In general, a healthy diet that is good for your cardiovascular system tends to be low in fat. However, healthy cooking oils are an exception. These include olive oil or rapeseed oil, as they contain a particularly large number of unsaturated fatty acids and can reduce the risk of heart attack. They also contain many antioxidants, which can also prevent the oxidation of cholesterol.

6. Fresh salmon – how it lowers the risk of heart attack

Salmon is also good for heart health and may reduce your risk of heart attack. With the high content of omega-3 fatty acids, plaque formation on the artery walls is prevented. It also reduces the risk of stroke and heart attack because blood clots cannot form.

7. Delicious – and very healthy: Swiss chard, garlic and cabbage

Many types of vegetables are only rarely consumed today, even though they are true miracle cures. Swiss chard is such a vegetable. The leafy greens have a very high content of antioxidants and thus reduce the risk of inflammation in the body. In addition, chard has a lot of vitamin D, which prevents the oxidation of cholesterol and thus prevents arteriosclerosis.

8. Did you know? Tomatoes and fruit also clean your arteries

Tomatoes, which by definition are actually a fruit and not a vegetable, are high in lycopene. Lycopene is an antioxidant substance that prevents the oxidation of cholesterol and thus prevents arteriosclerosis. But: Lycopene is only found in relevant amounts in heated tomatoes, not in raw ones. So it’s better to use tomato soup or sauce instead of raw tomatoes.

9. For those who like it spicy: cayenne pepper

Cayenne pepper also protects the cardiovascular system: the spice, made from dried and ground chilies, is rich in capsaicin. The substance prevents plaque deposits in the arteries and thus prevents arteriosclerosis, as an American research group found out. In addition, cayenne pepper has other health-promoting effects: it stimulates digestion and promotes blood circulation.

Conclusion: With the right diet, you can do your heart good

It’s no surprise: Eating a healthy diet has a positive impact on your health. Above all, your cardiovascular system benefits from healthy food – and it can be delicious. You don’t have to constantly limit yourself in your diet, but you should find the right balance in your diet. This keeps your arteries clean and can reduce your risk of heart attack.

Food

Risk of Confusion With The Porcini Mushroom: You Should Pay Attention to This

November 24, 2025

If you confuse a porcini mushroom with other mushrooms, this is not a problem as there are no poisonous doubles. In this article you will find out which other mushrooms you could confuse the porcini mushroom with.

One of the most popular edible mushrooms is the porcini mushroom, also known as the porcini mushroom. The porcini mushroom belongs to the thick boletus family and lives in root symbiosis with trees. The name spruce boletus, which is common in some places, indicates that the boletus is often found under spruce trees.

There are no poisonous doubles for the porcini mushroom, but it can happen that you confuse it with the common gall boletus and thick-stemmed specimens of the chestnut boletus.

Characteristics of the boletus

The dark brown hat of the porcini can reach a diameter of up to 25 centimeters. The robust, bulbous stem is an average of ten centimeters long and reaches a diameter of two to eight centimeters at the base. In the transition to the cap, the handle is significantly narrower. On the underside of the cap you can see whitish tubes on young porcini mushrooms, which take on a yellow-green color with age.

The porcini has light, firm flesh and tastes pleasantly nutty. Porcini mushrooms do not have a special smell. In older specimens, the pores under the cap are often infested with vermin. Therefore, you should pay attention to this before preparing it in the kitchen and detach the spongy tubes from the cap. The pores hardly change color when pressure is applied.

Boletus mistake: common gall boletus

The common bile boletus belongs to the thick boletus family and is therefore related to the porcini mushroom. Hence the similarities. The common bile boletus is also called bitterling and is not considered an edible mushroom due to its extremely bitter taste. This means that the common bile boletus is not poisonous but inedible.

The most important characteristic, in order not to confuse the common bile boletus with the porcini mushroom, is the color of the pores. The bile boletus has whitish tubes under the brown cap that turn pink with age. The stalk of the bile boletus is slightly darker and veined like a net. The odor of the gallbladder is unpleasant. The flesh has an extremely bitter taste. Therefore, the bile boletus is not popular in the kitchen at all, since a single fungus can spoil the whole dish.

Chestnut boletus vs. porcini

The chestnut boletus also belongs to the thick boletus family and is related to the porcini mushroom. In the vernacular, the chestnut boletus is also called “Marone” because the dark brown hat in the moss looks similar to chestnuts.

The cap of the young chestnut boletus has a hemispherical shape and later becomes irregularly curved. The diameter is up to fifteen centimeters. The whitish tubes, which turn olive yellow when old, are striking and turn blue when pressure is applied. The light flesh also turns blue when you cut the mushroom. This has also earned it the name “blue mushroom”. The stalk, which is shaped like a cylinder, is brownish in color and lighter than the cap and is significantly slimmer than that of the porcini mushroom. The chestnut boletus smells pleasantly slightly sour and is a popular, tasty edible mushroom.

If the pressure point on the tubes and the cutting point on the stem turn blue, it is not a porcini mushroom but a chestnut boletus. You can rule out the additional confusion of the chestnut boletus with the bile boletus by the taste test. Since the chestnut boletus is a tasty edible mushroom, you can harvest it as soon as you have ruled out confusing it with the gall boletus.

Food

Botulism: How to Avoid the Risk of Food Poisoning When Preserving

November 21, 2025

Botulism is a serious form of food poisoning that can even be life-threatening. We tell you how botulism develops and how you can protect yourself from it.

Botulism is caused by the neurotoxin botulinum toxin. This toxin is caused by the bacterium Clostridium botulinum, which is particularly resistant to heat and cold. Botulism is not to be trifled with: in the worst case, this food poisoning can be fatal. Luckily, botulism is very rare.

Botulism: symptoms and diagnosis

Botulism can manifest itself through the following symptoms:

dry mouth
nausea
Vomit
Diarrhea
circulatory problems
Signs of paralysis in the eye and throat muscles
numbness in the hands

In severe cases, the paralysis spreads from the head.

There are antidotes that can be used to combat the symptoms. However, diagnosing botulism is not easy because it is such a rare phenomenon. If you suspect botulism, be sure to tell your doctor if you ate canned or preserved food before the onset of symptoms. Thanks to improved laboratory technology, it is now possible to detect toxins in stool samples within a few hours.

Botulism from cooked foods

The bacterium Clostridium botulinum occurs frequently in nature: It can be found in soil and water. That is why it can also get into our food. The name already suggests this: botulism comes from the Latin word botulus, which means “sausage”. The causative bacterium was first detected in a ham in 1896.

However, not only meat products are affected – the bacterium can also occur in preserved and particularly protein-rich foods. Canned foods and jars provide the perfect environment for the bacteria to multiply and produce botulinum toxin. To do this, it must be shielded from oxygen. Although the bacterium and the resulting toxins can be destroyed by heat, the contents of an infested can are often not heated to the required 80 degrees.

In the past, botulinum neurotoxins were often found in bloated tin cans. In the 19th century, seafarers in particular often contracted botulism during their long voyages because they ate the contents of the bloated cans for lack of alternatives. Since the neurotoxin botulinum toxin is colorless and odorless, the danger is not so easy to recognize.

In the past, however, canned goods were processed much less cleanly than they are today and botulism could easily form in the absence of air. In the meantime, this danger usually only exists if you cook it yourself. You should be particularly careful with beans, mushrooms and asparagus, as they contain a lot of protein. With other preserves like jam, on the other hand, the risk of botulism is almost impossible.

Avoid botulism: this is how you cook properly

Canning is a great way to stock up and preserve food. Nevertheless, the process is not entirely harmless because of the risk of botulism. However, to protect yourself from botulism while preserving, you just need to take a few precautions. It is particularly important that you pay attention to hygiene and boil the canned food long enough to kill the bacterium. You should follow these rules to protect against botulism when cooking:

Thoroughly boil all canning supplies, such as jars, lids, and sealing rings, for at least 10 minutes before using them. This will sterilize the jars. Wash your hands and work surface thoroughly, too.
You should also clean the food you want to preserve well. If you discover moldy areas, it is better not to process the affected specimen further. Also check carefully whether there are other moldy specimens.
Fill the jars and close them tightly. Boil the sealed jars in a large saucepan for 2 hours. When cooking on the stove, you reach a temperature of 100 degrees.
Repeat the cooking process again after 24 hours. This will destroy any germinated spores.
If you have a pressure cooker, use it to cook. If you work with a pressure cooker, the temperatures during cooking are between 116 and 119 degrees. So you can be sure that all bacteria will be killed. The higher temperatures are caused by the pressure that is created in the pressure cooker. This also reduces the cooking time to 25 minutes.
Don’t eat canned foods that have obviously been improperly stored. This is the case, for example, when the lid has opened. The same applies to bloated canned goods.
Never eat cooked food unheated. This is especially true for vegetables that are particularly rich in protein – for example beans. Before you eat preserves, you should heat them up to 80 degrees for at least five minutes. This will destroy any poison that may be present.
If you follow these safety rules, the risk of contracting botulism is extremely low.