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E Number List: You Should Avoid These Additives

E numbers do not have a good reputation. Rightly so: food additives can lead to allergies and trigger diseases. But which E numbers should you really avoid?

They are found in many foods and give themselves inconspicuous names: additives with E numbers, many of which are suspected of being unhealthy.

What does the E stand for?

“E number” is actually just another name for food additives that are approved in the EU – the “E” in “E number” stands for Europe.

There are many different additives with different functions:
Antioxidants: prevent fats from going rancid and ensure a longer shelf life
Emulsifiers: combine substances that are not miscible with each other, such as oil and water
Dyes: make food a bit more colorful and bright
Thickeners: ensure a nice consistency, for example with pudding or ice cream
Flavor enhancers: spice up the taste
Preservatives: inhibit microorganisms and ensure a longer shelf life
Sugar substitutes: used as a sugar substitute
E-numbers: useful, but also suspicious…
E numbers are therefore added in order to make food last longer, to improve consistency, to simplify technological processes or to increase the enjoyment value.

But food additives not only have good properties: Many are suspected of triggering allergies and promoting diseases such as asthma, neurodermatitis, Alzheimer’s or even cancer.

In recent years, customers have become more critical. And the food manufacturers have actually reacted: in supermarkets there is hardly an E number left on the packaging.

How can that be? Because the manufacturers now like to use the name of the additive instead of E numbers: “Citric acid” sounds much more harmless than “E330”.

Therefore, a list of ingredients on which no E-numbers can be seen does not mean that the content is actually free of additives. A critical look at the list of ingredients is always worthwhile.

In the case of packaged foods, you still have the opportunity to check the ingredients on the packaging. It’s a bit more complicated at the bakery or at the kebab shop during the lunch break – who really asks the seller what’s in it (and asks if the answer is “Only healthy things!”).

But you should do it with the questions. Because since December 2014, bakers, butchers, snack bars, restaurants and ice cream parlors have had to have written information about the ingredients at hand. In addition, a label next to the goods must indicate whether additives have been used.

E102 – Tartrazine

The E number E102 is found in mustard, custard powder, processed cheese, as well as drinks and sweets. Tartrazine is an artificial yellow dye with a high allergy potential, especially in people who are sensitive to aspirin or benzoic acid. E102 is also of concern for people with asthma or neurodermatitis.

Tartrazine has been linked to health effects such as difficulty breathing, skin rashes or blurred vision, and can affect children’s activity and alertness. The dye E102 is banned in Norway. In Germany and Austria, the ban was lifted as part of a harmonization of EU laws. The consumer centers advise against the consumption of larger quantities.

E104 – Quinoline Yellow

Jelly, effervescent powder, chewing gum, smoked fish and fruit wines – the E number E104 is only permitted for such foods, and only in small quantities. The yellow dye quinoline yellow is suspected of causing cancer and is banned in the US, Japan and Norway. E104 can cause allergies and affect children’s activity and attention.

E110 – Yellow Orange S

The dye E110 colors products such as wine gums, salmon substitutes or cheese yellow-orange. In animal experiments, the additive led to kidney tumors. Yellow orange S is probably a trigger for asthma and neurodermatitis and is considered an allergy-triggering agent for people who are sensitive to aspirin and benzoic acid (E210). The dye E110 can affect children’s activity and attention. The consumer centers advise against the consumption of larger quantities.

E122 – Azorubine (carmoisine)

The red dye E122 is found in ready-made products and ready-made soups, but also in drinks and sweets. Azorubine can cause allergies, especially in people who are sensitive to aspirin and benzoic acid. In addition, the red dye E122 can impair children’s attention and activity. The consumer centers advise against the consumption of larger quantities.

E123 – Amaranth

Amaranth does not mean the grains here, but the red dye E123. Amaranth is only allowed for spirits, aperitif wines and caviar. It is even banned in the USA because it is suspected of causing cancer. In animal experiments, E123 caused calcium deposits in the kidneys. This dye is also of particular concern for people with an aspirin or benzoic acid allergy and could be a trigger for neurodermatitis and asthma.

E124A – Chochineal Red A

The red dye Chochineille A or E124A is what gives the salmon substitute its beautiful red colour. It is also found in chorizo ​​sausage, fruit jelly and other confectionery. E124A is considered to be allergenic and may affect children’s activity and attention. Consumer advice centers advise against consuming large quantities.

E127 – Erythrosine

The red dye is only permitted for cocktail cherries, candied cherries or fruit salads containing cherries. The E number E127 can release iodine into the body and impair thyroid function. People with thyroid disorders should not eat foods with erythrosine, so avoid cocktail cherries and candied cherries of all kinds. The dye E127 can disturb children’s attention and cause allergies.

E129 – Allura Red AC

We still know very little about this red dye: Hardly any research has been published, so the effects of E129 have not yet been conclusively assessed.

In Germany, the dye can be found in sweets, desserts and drinks. The E number E129 is banned in Denmark, Sweden, Belgium, France and Switzerland. People with aspirin or benzoic acid allergy, asthma or neurodermatitis should avoid the E number. Allura Red AC may affect children’s activity and attention.

E142 – Green S

Peppermint candies or canned peas, but also drinks, cosmetics, wool, leather and paper are colored with the green dye E142. One may ask oneself why peas have to be colored even greener. Although the body excretes the E number largely unchanged within 7 hours, E142 is banned in the US, Canada, Japan and Norway. The additive Grün S is suspected of promoting Alzheimer’s and has led to genetic damage in animal experiments.

E150C – Ammonia Caramel

Ammonia – isn’t that toxic? As “ammonia caramel” not directly. You’ve probably already eaten E150C: it’s in cola, whiskey and mustard sauces, for example, and is what gives it the brown color. Ammonia caramel is made from sugar compounds using ammonia, and genetically modified corn can be used. By-products of the E number led to cramps in animal experiments and impaired the immune system. In the USA, the dye E150C is suspected of causing cancer. Consumer centers advise against frequent consumption of the E number.

Incidentally, Coca-Cola does not have the E number: instead of E150C, Coca-Cola is made pretty brown with the dye E150D. Unfortunately, the additive ammonium sulfite caramel is not much better than ammonia caramel: In the USA, a by-product of E150D that is difficult to avoid is suspected of causing cancer: 4-methylimidazole (source: BfR). The E number may contain a toxic compound that caused blood changes and convulsions in animal studies.

E151 – Brilliant Black BN

Caviar substitute, liquorice, but also shampoos or liquid soaps are colored violet, brown or black with the dye E151. The food additive Brilliant Black BN is considered to cause allergies in people who are sensitive to aspirin and benzoic acid and should also be avoided by people with asthma or neurodermatitis. Consumer centers advise against consuming large quantities.

E154 – Brown FK

The E number E154 can damage internal organs due to deposits. Consumer centers advise against consuming large quantities. The good news: the dye Braun FK is only in smoked herrings from England (Kippers) anyway, it is not approved for anything else. The food additive Braun FK should be avoided by people with aspirin and benzoic acid allergies, asthma or neurodermatitis.

E155 – Brown HT

The reddish-brown colorant E155 is primarily used to color sweets such as cakes, biscuits, ice cream and chocolate. However, consumer advice centers advise against consuming the food additive, since the E number is particularly questionable for people with neurodermatitis, asthma and an allergy to aspirin or benzoic acid.

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Food

Everything You Should Know About Cooking Oils and Fats

Contradictory statements are often heard when it comes to oil and fat: “Fat makes you heart ill and fat”, “Coconut oil makes you slim” or “vegetable oils are healthy”. What is correct now? And what should you consider from an ecological point of view?

We looked at which oils are really healthy, which ones you would rather avoid and what you can look out for when buying.

You can’t do without fat

Dietary fats have the highest calorie density of any nutrient. With 9 kilocalories (kcal) per gram, they have more than twice as many calories as a gram of carbohydrates or protein. Fats and oils are therefore often demonized and decried as “fat food”.

It’s true that “eating too much fat” can make you fat, but you can’t do without fat entirely. Dietary fats are suppliers of essential fatty acids, they are vitamin carriers and vitamin suppliers and as flavor carriers they also ensure that a dish tastes “round”.

All fat is made up of different fatty acids. Basically, you have to distinguish between saturated and unsaturated fatty acids. Saturated fats are easy to recognize: They are solid at room temperature. This includes all animal fats, palm kernel fat and coconut fat.

Saturated fatty acids are not essential to life and are even harmful to health, since they are responsible, among other things, for the cholesterol level in the blood to rise.

With unsaturated fatty acids, things get more complicated. There are monounsaturated, diunsaturated and polyunsaturated fatty acids. What they all have in common is that they are liquid at room temperature.

Monounsaturated fatty acids such as oleic acid are found in olive oil, rapeseed oil and many nuts and seeds. The body is able to form these monounsaturated fatty acids such as omega 9 itself; they are therefore not essential.

Essential Fatty Acids

The body, on the other hand, cannot produce polyunsaturated fatty acids itself, so they are essential. A lack of essential fatty acids leads to various deficiency symptoms such as skin changes, susceptibility to infections, growth disorders, hair loss and a lack of blood platelets. Polyunsaturated fatty acids can be found in fish, corn oil, but also in safflower oil or nuts. The doubly unsaturated (omega 6) fatty acids include, for example, linoleic acid, which is contained in thistle or sunflower oil.

Well-known essential fatty acids are “Omega 3” and “Omega 6”, which are now literally “on everyone’s lips” due to advertising: The healthy Omega 3 (for example alpha-linoleic acid) is contained in all vegetable oils and improves the flow properties of the blood. It also lowers blood pressure and blood lipids, which is why it can prevent hardening of the arteries. There is a lot of omega 3 in fish (the cooler the water, the fatter the fish, the richer in omega 3) and in local oils such as rapeseed oil, soybean oil, walnut oil and linseed.

The fatty acid ratio is important

Now it gets a bit complicated: It is not only the intake of such essential fatty acids through our food that is decisive, but also that the ratio of these fatty acids to one another is optimal. The higher the proportion of omega 3 fatty acids and the lower the proportion of omega 6 fatty acids, the more optimal the oil is.

The “healthy olive oil” praised by good marketing comes off surprisingly badly: it has an unfavorable ratio of these two fatty acids, but a healthy proportion of oleic acid.

Local linseed oil has the highest content of omega 3. If you don’t like the intense taste, you can also use rapeseed oil, walnut oil or soybean oil, which are much healthier in their fatty acid ratios than the widespread sunflower oil, corn oil or peanut oil – oils that are often used in gastronomy because they are cheap and can be heated to high temperatures .

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Food

Magnesium in Food: Magnesium-Containing Foods You Should Know

To prevent magnesium deficiency, you do not have to resort to artificial preparations. You can easily integrate the following magnesium-rich foods into your diet.

Avoid magnesium deficiency – it starts with breakfast

Magnesium-rich foods are very important for the body. Especially older, pregnant, breastfeeding or very sporty people can quickly develop a magnesium deficiency

Already at breakfast you can make sure you eat a magnesium-rich food. Oatmeal is high in magnesium, as are fruit, especially berries like blackberries, raspberries, and strawberries. There is also plenty of magnesium in milk and soy products. If you also sprinkle seeds, almonds and nuts on your muesli, your magnesium-rich breakfast is perfect.

The nuts, kernels, and seeds with the highest magnesium content include:
sunflower seeds and pumpkin seeds. They are the foods with the most magnesium.
linseed, poppy, corn,
Walnut, hazelnut, peanut, cashew

Magnesium-rich foods for daily needs

Fruit and vegetables should be on your daily menu. The German Society for Nutrition recommends three servings of vegetables and two servings of fruit daily. It is best to buy products from organic agriculture and seasonal and regional. Green vegetables and legumes are particularly rich in magnesium and iron. These include above all:
Brussels sprouts, kale, kohlrabi
broccoli, spinach
beans, lentils
Peas, Chickpeas
When you cook vegetables, magnesium and many healthy vitamins accumulate in abundance in the cooking water. It is therefore worth not throwing away the water. You can drink it or save it as a broth for soups.

Wholemeal products such as bread and pasta as well as brown rice are also important suppliers of magnesium. They also contain a lot of fiber and minerals, which also have a positive effect on health.

If you love dark chocolate, you can rejoice. Cocoa powder is particularly rich in magnesium. You can sprinkle cocoa in pure form over muesli and desserts or eat dark chocolate. It is important, however, that the cocoa content in the chocolate must be at least 70%.

How can you support magnesium absorption?

Only about a third of the magnesium that we consume in food actually ends up in our organism. The rest is discarded. So we have to consume three times as much as our body actually needs. Additionally, we can avoid foods that decrease magnesium absorption. These include above all:
alcohol
refined sugar
white flour products
Calcium also inhibits the absorption capacity of the intestine and thus increases the excretion of magnesium. Vitamin D, on the other hand, helps the body absorb magnesium.

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Food

Caffeine: Effects, Side Effects and What Else You Should Know

Caffeine works quickly and stimulates – that’s well known. But how exactly caffeine works in the body and what side effects there are, most people don’t even know. We’ll show you what coffee, cola and co. do to the body.

Caffeine and its effects on the body

Caffeine takes effect after just 30 minutes and is distributed throughout the body via the blood. The effects of caffeine last about four hours:
High doses of caffeine make the heart beat faster and increase the pulse. Blood pressure also rises in people who rarely consume caffeine.
Even in small doses, caffeine can improve concentration and temporarily eliminate tiredness.
Caffeine also often constricts the blood vessels in the brain and can thus relieve mild headaches and migraines.
The muscles can be better supplied with oxygen when we consume caffeine. That’s why some athletes take caffeine before training, for example in the form of tablets.
However, our body gets used to caffeine with regular consumption. This habituation effect leads to the fact that many of the mentioned modes of action occur only weakly or not at all.

side effects of caffeine

Consuming too much caffeine can result in a caffeine overdose. Doctors speak of an overdose of one gram of caffeine. This corresponds to 15 to 20 cups of espresso. Symptoms include:
sleep disorders
restlessness
headache
nervousness
Panic Attacks
Gastrointestinal complaints
circulatory collapse
Some of the symptoms don’t even require an overdose—they can occur with overconsumption. However, this is usually harmless because of the said habituation effect, so that many people can tolerate several cups of coffee in a row.

According to the European Food Safety Authority, 200 mg of caffeine per single dose and 400 mg per day are safe for humans. Children should consume a maximum of 3 mg of caffeine per kilogram of body weight.

Caffeine content in coffee, cola & co.

The amount of caffeine in coffee depends on many factors: How hot was the coffee roasted and brewed, how long does it steep, how finely are the beans ground and which beans are they? A guide value can still be set for coffee and other caffeinated foods:
Coffee: 50 mg per 100 ml
Espresso: 130 mg per 100 ml
Black and green tea: 20 mg per 100 ml
Coca-Cola: 10mg/100ml
Club Mate: 20 mg / 100 ml
Red Bull: 32mg/100ml
Dark chocolate: 90 mg / 100 g
Milk chocolate: 15 mg / 100 g
A cup with 250 ml of coffee comes to around 125 mg of caffeine.

However, the amount of caffeine can vary greatly, especially in restaurants and cafés with professional coffee machines: In the USA, scientists have found large differences in the amount of caffeine when comparing espresso in different restaurants. In their study, the researchers found up to 317 mg of caffeine per espresso – more than the maximum single dose should contain according to the EU.

Caffeine for hair loss?

Many shampoos now contain caffeine, which according to advertising is said to protect against hair loss. However, its effectiveness is controversial because there is no clear scientific evidence for it. Caffeinated shampoos can stimulate cell growth, but the specific effect is unclear. In any case, you don’t have to buy such a product – you can instead make your own shampoo for your hair out of old coffee grounds.

Are caffeine pills harmful?

Caffeine tablets work just like the caffeine in coffee and tea. However, it is highly concentrated and can be taken at any time. A caffeine tablet usually contains 200 mg of caffeine and thus the maximum single dose.

For many people, caffeine tablets are better tolerated than coffee. Because the acid contained in coffee can lead to stomach problems.
However, the high dosage should only be taken if you are already used to caffeine. Otherwise symptoms such as restlessness, nervousness and sleep disorders can quickly occur.
Like other caffeinated foods, caffeine pills can only mask tiredness. The effect of the tablets abruptly wears off over time. Therefore, you should not use them as a pick-me-up when driving.

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Cooking Tips

Steaming: Why You Should Steam Cook Your Food

Steam cooking is a centuries-old cooking method in which food is prepared in a way that is particularly gentle on nutrients and flavors. Here you can find out how steaming works, which methods are available and which ingredients are particularly suitable.

Steam cooking refers to cooking methods in which the food is not cooked directly in water but in steam. Steam cooking has a long tradition, especially in Asia, but here in Europe it only became popular in the last century.

This makes steam cooking particularly healthy

When you cook your food in water, many nutrients dissolve and are lost in the water, such as vitamin C and the B vitamins. In addition, the food loses its taste because it also releases flavorings into the cooking water. This means that steamed dishes are not only particularly healthy, they also taste more intense and you don’t have to season them as much.

Steam cooking: one word, many methods

Basically, you can distinguish between two steam cooking methods:
Steam cooking at normal pressure, i.e. at normal atmospheric pressure.
Steam cooking at increased pressure in a pressure cooker. This has the advantage that the water does not boil at 100 degrees under increased pressure, but only at 120 degrees, which means that the cooking time for the food is shorter.
There are several ways you can steam your food at atmospheric pressure. Steaming inserts for pots or woks are particularly simple and inexpensive. These can be made of metal or, as is common in Asia, of bamboo. Multiple inserts can often be stacked on top of each other so that you can prepare different dishes at the same time.

Pressure cookers are also very common. There are now even oven-sized steamers that can be permanently installed in new fitted kitchens. These are the most suitable for you if you want to steam particularly large quantities.

Another old method is steam cooking in the so-called Roman pot. This is a clay pot that is soaked in water before use, then filled with the food to be cooked and placed in the oven. Soaking the clay prevents moisture from escaping the pot. Thus, the food cooks in its own juice.

This is how steam cooking works

If you use a pot as a steamer, you need to fill it with a large enough amount of water. How much that is is often stated in the recipe. For pressure cookers, it should be in the instruction manual. It is also important that the lid of the pot closes well, otherwise the steam can escape.

So that your ingredients are cooked at the same time, you should cut them according to their cooking time. This means that foods that take longer to cook should be cut smaller than those that cook faster.

Once everything is in the pot, unless the recipe says otherwise, boil the water once and then let it simmer over medium-high heat. Steaming works best if you don’t lift the lid of the pot during the cooking process. Then no steam can escape. Instead, it condenses on the pot lid and drips onto your food – so it stays particularly juicy. Only towards the end of the cooking time should you check whether the food is done. Caution: The steam that escapes when you open the pot lid is very hot. The best way to protect your hands is with glove-shaped pot holders.

If, on the other hand, you want to try steaming in a Roman pot, it is important that you water the pot really well. He should stand in the water for 10 to 15 minutes. Then put the pot in the cold oven and only now heat it up. This is important as the clay may crack when placed in the preheated oven.

All steaming methods do not require the addition of fat. For even more flavor, you can briefly roast or caramelize ingredients such as meat or vegetables before steaming. You can then add the resulting brew to the water in the pot. Your dishes will also be particularly tasty if you enrich the water with a little vegetable broth or wine.

Which ingredients are suitable for the steam cooker?

In principle, you can steam almost anything. Steam cooking is particularly advantageous for delicate foods such as young vegetables or fish. With other cooking methods, these quickly lose their fine taste. Potatoes, yeast dumplings, rice or smaller pieces of meat are also well suited for steaming. Only foods with very long cooking times are not particularly suitable, since steam cooking takes a little longer than other cooking methods anyway.

You can best benefit from the gentle preparation in the steamer if your ingredients are really fresh and have not already lost most of their nutrients through storage. It is particularly important here that you should buy seasonal and regional products, preferably at the weekly market.

Our conclusion on steam cooking

All in all, we can recommend steam cooking as a particularly healthy, tasty and gentle cooking method. You can compensate for the slightly longer cooking times either by using a pressure cooker or by chopping your ingredients sufficiently small. Then you even save energy when steaming, because you only have to boil the water once and then set the stove to a medium temperature.

You can also cook different ingredients at the same time without their flavors mixing.

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Food

High Protein Foods You Should Know (List)

Protein-rich foods are not only important for athletes to know. Because protein gives the cells shape, transports oxygen and is important for the metabolism. Our list shows you foods with a particularly high amount of protein.

Protein foods: list

The body cannot produce essential amino acids itself and is therefore dependent on them being ingested through protein-rich foods. Animal foods contain a lot of protein, especially poultry, fish and some dairy products. However, milk itself only has about 3 grams of protein per 100 grams. The following foods perform better (also per 100 grams):
Parmesan: 35g
Serrano ham: 30g
Harz cheese: 30g
Emmental cheese: 28g
Tuna in its own juice: 26g
Turkey breast: 24g
Salmon: 21g
Beef: 22g
Salami: 20g
Prawns: 18.5g
Cottage cheese: 13g
Low-fat quark: 12.6g
Weisswurst: 11g
Egg white from egg: 11g
Greek yogurt: 10g
With meat and dairy products, however, it is important to pay attention to ecological standards. Conventional animal husbandry is usually associated with animal suffering. You also have to be careful with fish. Many fish species are severely overfished, including tuna.

Plant-based foods high in protein

But there are also plenty of vegan protein sources. Even without meat, milk and cheese you can eat a protein-rich diet. The following plant-based foods contain a particularly large amount of protein per 100 grams:
Soy flours: 40g
Hemp seeds: 37g
Soybeans: 34g
Peanuts: 25g
Pumpkin seeds: 24g
Lentils: 24g
Pine nuts: 24g
Pistachios: 23g
Peanut Butter: 22g (Make your own peanut butter: A simple guide)
Kidney beans: 22g
Chia seeds: 21g
Almonds: 20g
Quinoa: 15g
Oatmeal: 13g
Tofu: 11g

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Eating Mushrooms Raw: What You Should Consider

Mushrooms taste delicious in light salads and are very healthy. But can you really eat the popular mushrooms raw? On this page we will show you what you should consider.

Eat mushrooms raw – is that possible?

Mushrooms are one of the few types of mushrooms that you can safely eat raw. In nature, you will usually only find mushrooms in late summer and autumn, when the mushrooms are in season.

You can enjoy cultivated mushrooms all year round. You should definitely pay attention to organic quality. This way you can ensure that no pesticides were used and that the cultivation was gentle.

Before you start eating the raw mushrooms, there are a few things you should keep in mind:
In any case, clean the mushrooms thoroughly before eating.
Chew the mushrooms carefully. They are difficult to digest and otherwise remain in the stomach for a long time.
Not everyone can tolerate raw mushrooms. If you are not sure, test smaller amounts beforehand. Bowel sounds or bloating can be a normal reaction of the body at first if you eat mushrooms infrequently.
Mushrooms are very healthy and provide many valuable nutrients. Nevertheless, you should consume them in moderation so as not to strain your digestion too much.
Did you know: White and brown mushrooms hardly differ from each other. The white mushrooms taste a bit nuttier, while the brown variety has a stronger flavor.

Mushrooms are so healthy

Mushrooms are also tasty and edible raw. Since they are not exposed to heat during preparation, they retain their valuable nutrients and vitamins. The mushrooms provide many important dietary fibers. They stimulate intestinal activity and thus get the digestion going. In this way, toxins are quickly flushed out of the body.

Mushrooms are rich in minerals such as potassium, iron and zinc. The mushrooms are also rich in biotin, folic acid and other B vitamins. These active ingredients are said to have a positive effect on the complexion and hair.

At the same time, 100g of mushrooms contain only 20 calories. This makes them – cut into thin slices and refined with balsamic cream and garlic – also very suitable as a healthy snack.

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Lifestyle

Finding a Good Hairdresser – You Should Pay Attention to This

A surprising number of customers are dissatisfied with the hairstyle, the service, or the costs after visiting the hairdresser. However, if you heed a few small pieces of advice, you can find a good hairdresser for yourself.

Everyone knows the problem: you move and eventually need a visit to the hairdresser. Or the regular hairdresser you’ve always been to suddenly close. What to do? Helplessly go to the first salon you come across and hope you’re satisfied? Surveys show that many customers leave the store unsatisfied. However, this can be avoided if you know how to go about your search for a good hairdresser.

Use someone else’s knowledge when looking for a hairdresser

First, you should explore yourself among friends, relatives, and co-workers. Listen carefully to the answers and pay attention to details. This allows you to roughly filter which salons come into question. If a good shop is recommended to you, feel free to test it out.

You can also look at advertisements: radio or television spots, as well as regional newspapers or advertising posters, may provide indications of good salons. But be careful, not every advertisement should be trusted blindly. Approach the matter critically and don’t let anything talk you into it.

Look at the hairdresser yourself and make experiences

If you have decided on a few salons in the pre-selection, refine your search. A first conversation with the shops of choice can be very helpful. Call them or stop by in person: ask about the prices for the hairstyle you want and don’t hesitate to ask about the service – is a head massage or a cup of coffee included in the price?

Pay attention to details in the salon: Is the shop carelessly furnished or creatively designed? If you are not able to furnish a shop nicely, you will also have problems mustering enough creativity for a beautiful hairstyle.

Take a look at the employees there: Do you like their hairstyle? The haircuts of the salon employees are often a good indication of how the salon works. If their cuts are not clean, you can actually leave the shop immediately.

Finally, give the store of your choice a chance. Pay attention to the cleanliness of the store, advice before the haircut, the execution of the cut, as well as tips and advice on the hairstyle. If you are satisfied, you have found a good hairdresser – if not, keep looking. Worth it.

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Food

Eating Onions Raw: What Speaks For it and What You Should Consider

You can also eat onions raw instead of always frying or steaming them. This is how you benefit from the many healthy ingredients in onions.

Eat onions raw – that’s why it’s worth it

Onions are extremely healthy and have always been a popular remedy for various ailments. The most valuable ingredients of the onion include:
high levels of vitamin C,
vitamin B6 in high quantity,
vitamin B7 (biotin),
antioxidants,
Potassium,
sulfur compounds.
From a medical point of view, the antioxidants and the sulfur compounds are particularly important. But the vitamins and potassium they contain also make onions so healthy. The substance alliin, which studies have shown can prevent and even alleviate cancer, is also particularly interesting.

When heated, many of these valuable nutrients are lost. It is therefore advisable to eat the onions raw.

A blessing for health
As reported by the University Hospital in Freiburg, the onion has an anti-inflammatory and antimicrobial effect and helps with coughs and earaches. Red onions in particular can also lower cholesterol levels. Studies have shown that onions can successfully prevent cancer. Onions can even help with diabetes.

Eat raw onions without complications

The carbohydrates in onions are present as so-called “fructans”. On the one hand, these substances are healthy because, among other things, they activate the intestinal flora and promote bowel movements. However, if you have a sensitive digestive system, these substances can cause stomach pain or bloating.

If your digestion is sensitive, you should only try raw onions in small amounts at first. Alternatively, you can also use the milder spring onions for the time being, which are particularly digestible.
You can also prevent flatulence with suitable home remedies, such as caraway or fennel tea. Ginger or apple cider vinegar can also help with digestive problems.
If, on the other hand, the sharp taste of the raw onions prevents you, you can first sprinkle the sliced ​​onions with a little salt and let it soak in for an hour. This removes the spiciness from the onions. You can also try the milder vegetable onions.

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Food

Eating Daisies: What You Should Consider

Eating daisies – is that possible? Sure, of course! Because they are not only pretty, but also very healthy. Here you can find out what you should consider when eating and collecting.

From April, the small flowers of the daisies can be seen in many meadows, on the edges of fields and on the edges of paths. Daisies can bloom well into November in warm weather, but the best time to collect them is April or May, when the flowers are young and particularly tasty.

Like many other wild herbs, daisies are very healthy: they contain bitter substances and flavonoids, among other things. In naturopathy, daisies are used as medicinal herbs.

Collecting daisies: You should pay attention to that

Luckily, daisies are easily recognizable by their blooms and don’t have a poisonous double. However, you should only pick them if they are definitely daisies. It is also important that you collect in the right places:

Do not collect near roads, especially busy ones. The soil there is often contaminated with pollutants from the exhaust gases, which are absorbed by the daisies through their roots. For this reason you should not collect in industrial areas or in places that used to be industrial areas. Some heavy metals stay in the soil for a long time and are very toxic.
Do not collect near chemically fertilized fields or pastures. Likewise, you should not pick daisies in places where pesticides are sprayed.
Don’t collect in places where there are a lot of dogs.
It is safest if you collect the flowers in your own garden. In order to protect the stock, you should never pick off all the daisies in one place and also not uproot the whole plant. Instead, cut off the flowers with scissors or a knife.

You should keep this in mind when eating the daisies

Process the daisies as soon as possible after you pick them. You can keep them in the fridge for a few days. You can also preserve the buds by pickling them.
The risk of ingesting dangerous germs or parasites through the consumption of wild herbs is quite low. However, wash the buds thoroughly before eating them.
Daisies are healthy in small amounts, but large amounts are poisonous. If you experience diarrhea, vomiting, or seizures after eating daisies, you should see a doctor.

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