No ban on titanium dioxide in Europe yet

There are almost countless methods and variants of coffee types. If you have to make a decision, it can be very difficult. We have put together the most important ones for you.

What it may be? Coffee types with milk – they are not all the same!

Coffee is coffee, you might think. If you order a latte in a café, for example, you might be served a café au lait in one and a café macchiato in the other, because although both types of coffee are made of coffee and milk, there are still differences – both in terms of taste and what it is preparation is concerned.

Let’s start with the popular and at the same time easy to prepare milk coffee. This type of coffee usually consists of filter coffee with a little milk. There aren’t many more regulations when it comes to milk coffee.

However, it is different with the other types of coffee with milk: French café au lait is also made from filter coffee and hot milk, but you have to be a little more precise here: 50-50 is the mixing ratio and both components should also be filled into the cup at the same time . The Frenchman also has clear ideas when it comes to the cup: Strictly speaking, the café au lait is not drunk from a classic cup, but rather from a drinking bowl.

The ratio of milk to coffee is also precisely defined in the Italian counterpart, the cappuccino: one third espresso diluted with hot water, one third milk and, to top it all off: a topping of milk foam, which should also make up one third.

The latte macchiato consists of these three ingredients. Here, however, great importance is attached to the correct preparation, or to be more precise, the sequence: hot milk, milk froth and finally the espresso – albeit in the undiluted form here – is allowed to flow very carefully into the glass. This brings us to the next point that distinguishes the latte macchiato from the cappuccino: A latte macchiato is served in a tall, usually thin glass with a long-handled spoon.

Filter coffee, mocha, espresso, instant coffee – for those who like it black

Those who prefer not to use milk in their coffee can also choose from a considerable selection of different types of coffee.

Filter coffee is still very popular with us, it has even recently experienced a real comeback.

If it has to be quick, you can also use instant coffee. The fast-dissolving type of coffee, which only requires hot water, is also available as decaffeinated coffee.

However, for those who prefer to celebrate their coffee hour, the classic Turkish mocha is probably the right choice: fine coffee powder is brought to the boil with water in an open pot, the so-called ibrik, briki or cezve. It is important with this type of preparation that the mocha should boil not just once, but twice. Then comes the trick: before you pour the coffee – mind you, along with the powder – into a cup, add some cold water. The reason? The powder should settle more quickly at the bottom of the can.

Another classic coffee variety is Epsresso. It is available in several variants. Contrary to popular belief, however, it is no stronger than conventional filter coffee. However, if you want a caffeine kick, you can use the espresso doppio, because here you have two espressos in one cup. On the other hand, if you prefer the gentle version, the espresso lungo is suitable, because it usually consists of twice as much water as the original.

So now all you have to do is decide…

Cooking Tips

What Should I Look Out For When Buying a Thermos Flask?

Sometimes it is unavoidable that the freshly brewed coffee cannot be enjoyed immediately, but only later or at a different location. And this is exactly where the thermos flask comes into play.

Coffee tastes best when it’s fresh and hot. But is it advisable to keep coffee in the thermos?

Maybe you feel the same way: you just can’t find good coffee on the go. It is immensely important for a successful start to the day that you get a delicious cup of coffee in the morning. So what to do? The simplest solution is probably to take your own favorite coffee with you from home. Then you finally know what you have. But what if you want the coffee to stay warm for a long time? Clearly: thermos flask or a practical thermal mug for on the go. But there are huge differences. You should pay attention to this if you want your coffee to be brewing hot for the second breakfast.

How do I recognize a good thermos flask?

A good thermos not only keeps hot drinks warm for a long time, it also cools cold drinks for hours. Also important: the vacuum jug should be leak-proof. Because hardly anything is more annoying than when the nice coffee spills over the documents for the meeting in the early morning. It is also very practical if the heat from the drink in the thermos stays where it belongs, namely inside and not outside and warms our fingers. When buying a new thermos flask, you should also pay attention to the pollutant content. Again and again, thermos flasks stand out due to a very high level of pollution. It is therefore best to ask your specialist dealer specifically.

Which thermos is right for me?

Which thermos flask suits you is not so easy to answer. To do this, you first have to know what purpose the thermos flask is supposed to serve. If you would like to drink your home-brewed coffee in the morning on the way to work, a thermal mug with a capacity of 0.4 liters is probably the right one. If the coffee pot is always ready to hand on the desk, you are well advised to use a vacuum jug. But if you are looking for a jug with a really large capacity, because Sunday visitors are expected, you should reach for a classic pump jug.

Good to know: This is how a thermos flask is constructed.

In most cases, a thermos consists of an inner and an outer shell. The outer shell, which consists of glass in most cases, is usually double-walled. In order to be able to keep the heat really well, the air is removed from the space between the two walls (vacuumed). Since there are now hardly any molecules in this space, the heat can only be emitted very poorly and stays inside. The inner shell usually has another layer that works like a mirror. Thanks to a special material, the heat is actually reflected and can therefore also be better kept inside.

Food

Decaffeinated Coffee: You Should Know That

Coffee in the morning serves as a classic “wake-up” for most people. But if you can’t tolerate the caffeine in your favorite hot drink, decaffeinated coffee can help so that nobody has to forego coffee enjoyment.

Beginning of the 20th century: A man from Bremen invents decaffeinated coffee

Ludwig Roselius, the founder of the well-known coffee brand “Kaffee HAG” produced decaffeinated coffee for the first time in 1903. The reason was extremely sad: his father had died shortly before and Roselius attributed this not least to his father’s immense coffee and caffeine consumption. However, the first decaffeinated coffee was not necessarily good for your health. Because after the coffee beans had swollen in salt water, Roselius removed the caffeine from them with the help of benzene. However, benzene is a substance that is now considered carcinogenic, so the so-called Roselius method is no longer used today.

The Swiss water process: A process without chemicals

The Swiss water process works without any harmful chemicals, but has other disadvantages. This process works on the principle of saturation: First, the coffee beans are placed in water until all soluble components have passed into the water. This water mixture is then passed through a special filter to separate the caffeine dissolved in the water from the rest. The decaffeinated water will now continue to be used. In the next step, coffee beans are again added to the water, which now contains all coffee components apart from the caffeine, and allowed to swell in it. Now the principle of saturation comes into play: Since the water contains all the components of the bean, just not the caffeine, only the caffeine can be released into the water. So the caffeine is removed from the beans by the water and they are decaffeinated in this way. However, this method is very time-consuming and also extremely wasteful, since you need a lot of coffee beans to saturate the water, which you then simply throw away. This method is therefore rarely used today.

Decaffeinated coffee thanks to solvents

One of today’s most popular methods of decaffeinating coffee relies on solvents. Here, too, the first step is to let the coffee beans swell to make them ready for the solvents. If these are then used, patience is required: the coffee beans usually have to be treated with solvents for at least ten hours in order to release their caffeine. But the use of solvents is not without controversy. To date, it has not been conclusively clarified whether the substances used are dangerous to health or not. Indeed, there seems to be evidence that at least one solvent, dichloromethane, is potentially carcinogenic.

Food

List of Kitchen Herbs: These Herbs Should Not Be Missing in any Kitchen

Fresh kitchen herbs unfold a much more intense aroma than dry spices – and you can grow them yourself. Here is our top 10 list for refining your food.

What would tomato and mozzarella be without basil leaves or pizza sauce without oregano? Freshly cut kitchen herbs give your dishes a lot of flavor. On top of that, you can be sure that no pesticides will get into your home-grown herb.

Top 10 list of kitchen herbs: treats with medicinal properties

There are hundreds of different kitchen herbs and so the list of personal favorites will vary greatly for everyone. The following selection of kitchen spices will give you inspiration for your own kitchen.

The biennial parsley is one of the most popular herbs in German kitchens. So that it does not lose its spicy-intensive aroma, it should be cooked for a maximum of a short time. The spice from the umbelliferae group is extremely rich in vitamins and is said to be good for the bladder and digestion. Parsley grows best in bright locations without direct sunlight. You should avoid waterlogging.
The strong, spicy chives not only refine dishes with their slight spiciness, but are also said to keep pests away in the garden due to their strong smell. For a bountiful harvest, you should remove the flowers regularly and divide the plant every spring as it needs space to grow.
Dill is a spicy-tart, slightly sweet kitchen herb. It is particularly suitable for the preparation of fish and salads. The annual umbellifer needs sufficient moisture for its growth and you can harvest it continuously from a growth height of 15 centimeters.
The refreshing, aromatic basil goes well with refining tomatoes and salads. However, the plants available in the supermarket usually do not last long because they are planted far too closely together in nutrient-poor soil. It is best to repot the basil into a larger pot or into the garden immediately after purchase.
Oregano is a staple pizza spice for most. The essential oregano oil can have an antibacterial effect on wounds. If you want to plant oregano yourself, you should pay attention to a warm and sunny place. As with all kitchen herbs, it is important to keep sufficient distance between the individual plants.
The spicy, slightly smoky thyme is particularly suitable for Mediterranean dishes and can help as a home remedy for coughs. Thyme likes it dry, sunny and occasional fertilization.
Mint not only freshens breath as a tea, but also gives sauces, marinades and desserts a piquant, spicy-fresh note. You can also use it for homemade lemonade. As a kitchen herb, it likes partial shade, well fertilized and moist.
Lemon balm leaves are known as a calming tea. But the lemony-tasting medicinal herb is also suitable for refining sweet and savory dishes. The perennial kitchen spice likes it sunny and nutritious. You should avoid waterlogging.

The sour-fruity taste of sage is ideal for vegetarian dishes. Sage also has an anti-inflammatory effect and is popular as a tea during the cold season. The spice likes it sunny and dry.
Lemongrass is a herb from Asian cuisine and gives dishes a lemony aroma. So that it grows well in the kitchen, you can use potting soil mixed with a little sand as a substrate. Lemongrass likes it bright and moist, but it does not tolerate waterlogging.

Food

Freeze Tofu: You Should Pay Attention to This

Freeze tofu? That’s fine! This not only keeps it longer, but also makes it particularly crispy or tasty. You can find out what you should consider here.

Freezing tofu has several advantages: Not only can you extend the shelf life, but you can also change the consistency. Tofu can be frozen for up to six months.

When does it make sense to freeze tofu?

Freezing tofu makes sense to prevent food waste – for example in these cases:

You don’t consume your tofu within its shelf life. Note: Most foods are still edible beyond the best-before date without any problems.
You opened the package and you have tofu left over. Tofu usually only lasts a few days in the refrigerator once opened.
Because it contains a lot of water, the tofu changes its consistency when it freezes. You can use this:

The pores get bigger. As a result, thawed tofu can absorb the marinade and spices better and tastes more intense. For particularly flavorful marinated tofu, it makes sense to freeze the tofu beforehand. However, be careful not to over-season – this can easily happen due to the larger pores.
Depending on the type, freezing the tofu makes it either firmer, softer or more crumbly. Natural tofu becomes firmer and easier to express. You can take advantage of this in dishes with crispy tofu, such as breaded tofu sticks. All other types of tofu, such as silken tofu, become softer and more crumbly and are then great for soy Bolognese or desserts such as vegan chocolate mousse or vegan cheesecake.
It is possible that some varieties will turn yellowish when frozen. However, the yellow tinge often disappears again when it is thawed.

Freezing tofu: what do you have to consider?

Pack the tofu airtight, for example in a tightly sealable box. Alternatively, you can leave it in the vacuum pack that you bought the tofu in. This is important to keep the tofu from drying out and freezer burn.
If you like, you can chop or portion the tofu before freezing.
The tofu should be in the freezer compartment or cupboard for at least half a day so that it is properly frozen. Then you can use the changes in consistency (see above).
Don’t marinate and season the tofu until it’s thawed.
The best way to thaw frozen tofu is to place it in the fridge the night before.

Which tofu is recommended

We recommend buying organic tofu. In particular, organic seals such as Bioland, Demeter or Naturland have strict guidelines and ban chemical-synthetic pesticides, among other things. In addition, organic tofu mostly consists of European soy.

Ask your supermarket or health food store about regional products and pay attention to the indications of origin. With shorter transport routes, you can save on CO2 emissions and thus reduce your ecological footprint. Here you can find out more about how you can eat regionally despite a vegan diet: Vegan regional: Soya and seitan are also available from Germany.

Tip: You can also make tofu yourself.

Food

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. Utopia gives you an overview as a list.

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. Interesting: Up until 1993, only 265 E numbers were permitted in Germany. The harmonization of laws in the EU has meant that over 300 different E numbers can now be used.

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 foods 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.

E number list: You should avoid these additives

Incidentally, not all E numbers are bad: about half of the food additives are considered harmless. Around 40 E numbers are even approved for organic food.

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 gum, 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 herring 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.

E 171 – Titanium dioxide
Titanium iron white dye is used as a coating for chewing gum or candy. The possible risks of titanium dioxide are currently being discussed: In animal experiments, diseases of the immune system and damage to the large intestine occurred. In addition, there were cellular changes in mice, and it is unclear whether the additive might not have a carcinogenic effect.

According to the German Federal Institute for Risk Assessment, there is still a need for research into this E number, but the data so far do not indicate any health concerns. In France, however, the approval of titanium dioxide for 2020 was suspended because, according to the French health authority, no clear risk assessment is possible.

E173 – Aluminum
We know aluminum as an ingredient in deodorants. Aluminum is suspected of causing Alzheimer’s, dementia and breast cancer, which is why many consumers are looking for aluminum-free deodorants, for example. However, as a silver-grey colorant, E173 is approved for coatings on confectionery and decorations on cakes and pastries. The body partially stores aluminum. The E number E173 should be avoided by people with kidney disease. More about aluminum in the article How harmful is aluminum?

E180 – Litholrubin BK
The red food coloring E180 is only approved for cheese rind – even if it can be eaten. The additive Litholrubin BK is of particular concern for people with pseudoallergies (e.g. asthma or neurodermatitis) and people who are allergic to aspirin or benzoic acid.

E239 – Hexamethylenetetramine
The preservative hexamethylenetetramine can cause allergies. Consumer centers advise against frequent consumption. But don’t worry: the food additive E239 is only approved for the Italian cheese type Provolone anyway. The E number kills microorganisms and prevents the cheese from “puffing up”. The preservative is also used in medicines and cosmetics.

E284 – boric acid
Boric acid, also known as the food additive E284, has caused poisoning in the past – the preservative is therefore only approved for caviar. Traditionally, caviar is preserved with salt, and manufacturers add boric acid to make it last longer. The E number cannot be broken down and accumulates in the body. Frequent consumption of E284 causes diarrhea and internal organ damage – but the probability of this in everyday life is rather low.

E285 – Sodium tetraborate (borax)
The preservative E285 is a variant of boric acid and also only approved for caviar. The food additive borax cannot be broken down and accumulates in the body. With long-term intake, the E number causes diarrhea and internal organ damage.

E385 – Calcium disodium ethylene diamine tetraacetate (Calcium disodium EDTA)
Antioxidant E385 is only approved for cans, jars, margarine and frozen crustaceans and prevents discoloration of these foods. Since calcium disodium EDTA binds minerals, the E number can have a strong influence on the metabolism.

But the additive isn’t always bad: the food additive E385 is also used as a drug to treat heavy metal poisoning.

E407 – Carrageenan
Carrageenan is a thickening agent chemically derived from red algae and is often used in cream, pudding, ice cream and other dairy products. If it consists of large molecules, it is largely considered harmless. Small molecular carrageenan varieties are mostly banned because they are proven to be harmful to health. However, impurities of up to 5 percent are allowed – so you should better avoid carrageenan in food.

Various studies suggest that carrageenan is probably carcinogenic. It is also suspected of triggering intestinal diseases and allergies. The World Health Organization (WHO) does not issue an official warning, but recommends a maximum dose of 75 mg/kg body weight.

E425 – Konjac
Konjak is obtained from the so-called devil’s tongue: the root of the Asian plant is processed into flour for this purpose. Konjac is used in glass noodles and Far Eastern specialties.

The E number E425 cannot be absorbed by the body. So far harmless, but E425 increases the intestinal contents and hinders the absorption of important nutrients. In the EU, the use of E425 in jelly confectionery is already banned because the thickening agent can get stuck in the throat and has caused choking attacks in children.

E512 – Tin II chloride
Stannous Chloride is used as an antioxidant and color stabilizer. The E number E512 is only permitted in cans and jars and is used, for example, to preserve the light color of the asparagus in the jar. In high concentrations, the E number E512 has a metallic aftertaste and causes nausea and vomiting.

E999 – Quillaja extract
The E number E999 is obtained from the bark of the Quillaja tree and is only approved for drinks such as ginger ale or cider. It is a foaming agent that stabilizes the foam in the drink. Quillaja extract contains blood toxins (saponins): saponins taste bitter, form foam and are toxic when they enter the bloodstream.

E999 was only approved in Germany through the harmonization of EU laws. A daily intake of 1.75 liters of ginger ale for a body weight of 70 kilograms corresponds to the permitted daily dose.

Cooking Tips

6 Reasons Why You Should Avoid Quail Eggs

The small speckled eggs are trendy and are often advertised as superfood. However, the truth behind the quail eggs looks murky. We explain why you should stay away from quail eggs and quail meat.

Quails are the smallest of all gallinaceous birds, their eggs weigh just ten to twelve grams. The pretty mini-sized eggs can be prepared like chicken eggs, but their taste is a bit more intense.

Both the eggs and the quail meat are becoming increasingly popular. While quail eggs used to only be an exclusive delicacy in delicatessens, eggs have now become something of a trend food item and are available in almost every supermarket and discounter. They are often referred to as superfood, as they contain many minerals, trace elements and vitamins.

Here’s what you should know about quail eggs

However, many people do not realize how sad the circumstances are under which the birds eke out their existence.

1. There is no cage ban when keeping quail

Actually hard to believe: What is forbidden for laying hens and broilers is allowed for quail. In the EU there is neither a cage ban nor far-reaching regulations for keeping quail. 143 million quail are said to be kept in unstructured cages in the EU.

There they live crammed together in a very small space and can hardly stand up. Behavioral disorders and injuries are the order of the day, according to the German Animal Welfare Office.

In addition to cages, Soko Tierschutz also criticizes the way fattened quails are kept on the ground, which shows that this form of husbandry is just as cruel as keeping them in cages: “More than 100,000 quails are usually kept in a hall, painfully cramped, only artificial light, that too burns in the night, no chance for weak animals.”

In the wild, quail spend much of the day on the move: walking, running, flying, pecking for food and bathing in the sand.

No labeling of quail eggs

The EU marketing standard for chicken eggs is not mandatory for quail eggs. In the past, quail eggs were often found to be incorrectly labeled: the packs said “barn farming”, but the eggs came from cage farming. “Even the term ‘free range’ is not necessarily comparable to free-range chickens,” explains the German Animal Welfare Association.

Quail eggs come from factory farming

Like laying hens, quail are bred on a large scale – and the market for the small eggs is anything but small: in Germany alone, more than 40 million quail eggs are consumed every year. Most of them come from cage batteries.

High performance breeding in quail

High-performance breeding also entails animal welfare problems, explains the German Animal Welfare Association: “While wild quail only lay ten to 15 eggs a year, hens of the specially bred laying line ‘produce’ almost 200 eggs during their short ‘useful life’ of a maximum of 38 weeks before they be slaughtered.”

This abnormal laying performance means that the birds often suffer from peritonitis and inflammation of the fallopian tubes.

Little egg for much animal suffering

Animal suffering cannot be offset. But since the small quail eggs weigh just over ten grams, the animal suffering from quail eggs is disproportionately high compared to chicken eggs (50 to 60 grams). At least if you want to get full from the eggs.

Quail eggs travel far

Quail eggs are still often not from Germany – about half of the eggs are imported from abroad. This makes the keeping conditions even less comprehensible. In addition, there are long distances that pollute the climate.

Utopia advises: Quail eggs are another example of the fact that the consumption of animal products is often associated with a great deal of misery and suffering for the animals. Even with laying hens, conventional husbandry is cruel, with quail it is even more torture.

The Albert Schweitzer Foundation warns that organic quail eggs are not automatically a good solution either. Here, too, the animals live and die “often under poor conditions”. Quail farming is still miles away from initiatives such as dual-purpose chickens and brother roosters for more compatible chicken farming. Therefore, our tip here is very clear: It is best to avoid quail eggs altogether!

Cooking Tips

Baobab Products: What You Should Know About the Baobab Tree

Baobab products are considered very healthy and are said to have healing effects. But is the hype about the baobab tree justified? And how sustainable are baobab products? We give you an overview.

Baobab products are considered to be particularly beneficial to health and are now also known in Europe. The products of the baobab trees in Africa have long been used in a wide variety of ways and numerous myths have grown up around the mighty deciduous trees. In Africa, the tree is also known as the tree of life and has religious significance in many regions.

Where do baobabs grow?

Baobab trees are native to the (sub)tropical regions of Africa, Madagascar and Australia. The best-known representative is the African baobab tree (Adansonia digitata), which grows in tropical Africa – more precisely in the dry savannah south of the Sahara and in the south-east of the continent.

Baobabs stand out because of their striking appearance. Characteristic is their thick trunk, which is often several meters wide and can store large amounts of water. Baobabs can live up to 2,000 years and are important water reservoirs for humans and animals. There are eight different species of the baobab tree worldwide, with almost exclusively the products of the African baobab being sold commercially.

Traditional use of the baobab tree

The local population uses almost all parts of the African baobab tree – fruit, leaves, wood and bark serve a variety of purposes. For example, the baobab tree plays an important role in traditional nutrition and provides valuable building material.

The baobab fruit:

The large egg-shaped fruits of the baobab are part of the basic diet in many parts of Africa. They are surrounded by a hard shell and house dry, spongy flesh. The flesh contains up to 150 brownish seeds, one to two centimeters in size, from which baobab oil can be extracted. The large fruits hang from the branches on long stalks and fall down when ripe. The dried pulp is consumed unprocessed or processed into juices, desserts, sauces or porridge. Mixed with milk or water, it is also popular as a drink. It contains a lot of vitamin C and therefore tastes slightly sour. The taste is often described as sweet and sour with a hint of citrus. In Sudan, fermented baobab fruits form the basis for a traditional drink called “Tabaldi”.

Leaves and seeds:

The leaves are also edible and are eaten raw or dried in Africa. Dried and ground to a fine powder, they are used as a spice for soups and sauces. In Nigeria, the traditional “Kuka soup” is prepared from the baobab leaves. The already mentioned baobab oil, which is consumed as cooking oil in Africa, can be extracted from the high-fat seeds. In Europe, the oil is mainly used in natural cosmetics.

Roots, wood and bark:

In addition to the fruits and leaves, the wood, bark and roots of the tree can also be used. In times of food shortage, the roots are eaten cooked. In East Africa, the roots are also used as a source of red dye. Cords, ropes, nets, boxes, mats, baskets, clothing or even strings for musical instruments can be made from the fibers of wood and bark. The bark is also used as a roofing material. A simple glue can be made from the pollen mixed with a little water. The light wood is also suitable for the construction of canoes and wooden panels. The ash from bark and fruit is useful in soap making thanks to its high potash content. Hollow tree trunks of dead baobabs are traditionally used as toilets, small stables or graves.

Baobab products and their health effects

The baobab fruit is said to have numerous healing effects. In Africa, the pulp is considered an effective remedy for fever, dysentery, smallpox, measles and diarrhea. The seeds or the oil obtained from them are traditionally used for heart diseases, toothache, liver infections and malaria. The leaves are said to help alleviate gastrointestinal disorders such as diarrhea. In Tanzania, the baobab is therefore also known as the “apothecary tree” – however, these effects have not been scientifically proven.

On the other hand, it is generally accepted that baobab fruits are extremely healthy. As an article published in 2021 on the ingredients of the baobab fruit explains, it is rich in valuable minerals and vitamins. For example, it contains a lot of calcium, potassium, phosphorus and vitamin C and is rich in fiber, which can have a positive effect on blood sugar levels.

But: Similar ingredients can also be found in other types of fruit and vegetables. Citrus fruits, sea buckthorn, rose hips, peppers or broccoli also contain a lot of vitamin C. There are also plenty of local foods with lots of fiber. Here you will find an overview of regional alternatives to superfoods.

Commercial use: Baobab products in Europe

The baobab tree is not used commercially in Africa. Sweet treats and baskets for foreign tourists are sometimes offered for sale.

After the healthy ingredients of the baobab fruit became known to us, baobab products are now also available in Europe. The dried fruits in particular are available online in the form of baobab powder (dried and ground pulp). You can stir the powder into muesli, yoghurt, juice, milk or water, for example. Baobab oil can also be found in Germany – mainly in natural cosmetics, for example as a basis for shampoo. The whole fruit, on the other hand, is not very common here.

How sustainable are baobab products?

Baobab stocks are endangered

Six of the eight baobab species are on the Red List of Threatened Species (however, the most common and commercially most important species “Andansonia digitata” is not yet listed). In certain parts of Africa, large elephant populations are partly responsible for the extinction of baobab species. The reason for this is the popular moist wood that the elephants break out with their tusks.

Since baobab trees only produce fruit after around 20 years, they are rarely cultivated on a large scale. Baobab products therefore mostly come from wild stocks. The growing demand for baobab products basically contributes to the preservation of baobab trees, because the trees now also have great financial value. On the other hand, baobabs have always been prized and rarely felled because they do not provide valuable wood and cutting down is very tedious. The trees often remain standing in the middle of agricultural land. However, the increasing agricultural use of land definitely poses a threat to the stocks. Wild animals, which are rarely found on intensively used land, are needed to disperse the seeds.

Should I buy baobab products?

Although international trade tends to strengthen the preservation of the baobab tree population, baobab products should still be viewed critically from an ecological point of view. The reason for this is the long transport routes, which are associated with high greenhouse gas emissions.

It is important that you always pay attention to fair trade when buying baobab products. This is the only way to ensure that the local population benefits from the sale of the products.

Our conclusion: Baobab products are actually not needed in our supermarket. You can also find the healthy ingredients in other regional products. Fair cooperation can have a positive effect on the African economy and for some local people trading in baobab products may represent an opportunity. From an ecological point of view, however, you should better avoid the new food and cosmetics trend.

Buying baobab products: you should pay attention to this

If you still don’t want to do without baobab products, you should definitely pay attention to organic and fair trade certification. So far, baobab products have mainly been available online, but with a bit of luck you will also find them in well-stocked organic markets or health food stores. Here are some companies that offer fair trade, organic baobab products:

Baobab Social Business gGmbH: The non-profit GmbH sells baobab products with fair trade and organic certification. The range includes baobab oil, baobab powder, baobab confectionery and soap based on baobab oil.
Berlin Organics: The company offers baobab powder in organic quality and has the “Certified B Corporation” label, which stands for sustainable and responsible management. The products are available online and in selected supermarkets.
The Essence of Africa (africrops! GmbH): The company sells a wide variety of organic products from African cultivation. The products are not Fairtrade certified. However, the company itself states on its website that it trades the products fairly and works on an equal footing with African producers. Baobab oil, powder and pellets are available online.

Cooking Tips

Titanium Dioxide: Why You Should Avoid the Substance

They cannot be seen with the naked eye and are nevertheless widespread: nanoparticles such as titanium dioxide. We explain why you should avoid the substance.

Titanium Dioxide – a widely used whitening agent

Titanium dioxide (also: titanium(IV) oxide) is a color pigment that is intended to optically enhance industrially produced food and other products. It is one of the three titanium oxides. You can recognize the additive on food packaging under the number E 171, in cosmetics it is listed under the designation CI 77891. Around 6.5 million tons of the additive were produced in 2013 alone. Despite its widespread use, titanium dioxide is not always harmless to health.

What products contain titanium dioxide?

Titanium dioxide is widely used in industry. The chemically produced pigment is well suited to brightening products or giving them a fresh shine.

You can find titanium dioxide as an additive in these products, among others:

paint and varnishes
plastic
adhesive
rubber
bleached paper
The chemical is also used to “beautify” food and cosmetics. Approximately in:

Mozzarella
Baking mixes & ready-made desserts
instant soups
chewing gum
Marshmallows
fondant
toothpaste
suncream
body and hair care products
Titanium dioxide is also used to bleach tablets.

Why you should avoid titanium dioxide

Several studies cast doubt on the harmlessness of titanium oxide. For example, a large-scale study at the University of Zurich from 2017. The study suspected that titanium dioxide could increase or even promote intestinal inflammation.

The problem: Titanium dioxide is often added in the form of tiny particles, so-called nanoparticles. These are often included in sunscreen, for example. According to gastroenterologist Gerhard Rogler from the University of Zurich, if the particles are less than 100 nanometers in size, they can penetrate cells. According to the study, the substances should also accumulate there and cause inflammation. The researchers at the University of Zurich therefore recommend that people with intestinal diseases in particular avoid foods with titanium dioxide.
Furthermore, it is feared that inhaling titanium dioxide particles can be carcinogenic. According to the Federal Institute for Risk Assessment (BfR), the EU Commission has decided to classify titanium dioxide as a hazardous substance with the note “probably carcinogenic by inhalation”. The risk mainly affects cosmetic sprays, aerosols and powders and not products that contain the whitening agent in solid form.
Due to the uncertain facts, France was the first European country to enforce a ban on titanium dioxide in food at the beginning of last year. The Netherlands also want to follow. In Germany, however, such a ban does not yet exist.

No ban on titanium dioxide in Europe yet

France’s ban on titanium dioxide is based on the French Agency for Food Safety (ANSES), which concludes that there is insufficient scientific evidence to show that the substance is safe. As long as it is not absolutely clear that titanium oxide does not pose a risk, it will be banned in our neighboring country.

In Germany, people tend to follow the recommendations of the European Food Safety Authority (EFSA). From there it was said in May 2021 in an updated assessment that titanium dioxide “can no longer be considered safe as a food additive”. The authorities could not find conclusive evidence of a toxic effect, but a harmful effect cannot be ruled out. So more research is needed.

By the way: Dr. Oetker has not used titanium dioxide in its products since April 2020 after foodwatch launched a protest campaign signed by around 40,000 people.

Overall, it’s arguably safer to avoid the substance. It’s not that complicated: Just look for titanium dioxide/titanium oxide or the numbers E 171 and CI 77891 when shopping.

Food

Coffee is Healthy: You Should Know These 10 Reasons!

A coffee a day saves the doctor? Well, not quite. But the delicious pick-me-up has a number of positive effects on your health. Read here why you should definitely drink coffee!

1. Coffee contains antioxidants

Wow: According to a British study, the brown pick-me-up contains more than 1,000 bioactive substances that can have a positive effect on health. As the researchers announce in the “British Medical Journal”, three to four cups a day are ideal, for example to prevent chronic diseases. This amount reduces the risk of heart attack and stroke by 15 percent.

2. Coffee may lower the risk of diabetes

Regular coffee consumption lowers the risk of diabetes – at least for some people. Prerequisite: You are a carrier of a gene variant in which a certain intestinal hormone has only a limited effect. This, in turn, increases your risk of developing diabetes. Coffee stimulates the release of this hormone and can thus compensate for this impairment, according to the assumption of a research group from the German Institute for Nutritional Research. According to their study, the risk of illness decreases by up to about seven percent with every cup of coffee drunk every day.

3. Coffee can protect the skin from cell damage

Some ingredients in coffee can apparently protect against cell damage from UVB radiation. This is shown by a mammoth American study, for which around half a million people logged their dietary habits and UV exposure over a period of ten years. According to the researchers, the evaluations show that four or more cups of coffee a day reduce the risk of skin cancer by around 20 percent.

4. Coffee increases concentration

Can’t get going in the morning? Or have an afternoon slump? Of course: time for a coffee! Because the pick-me-up promotes concentration. This is because caffeine increases the effects and amount of neurotransmitters and thus brain activity. You can increase reaction time as well as general alertness and alertness by enjoying an espresso or cappuccino.

5. Coffee is good for the brain

Mentally fit into old age: According to a Canadian study, coffee consumption reduces the likelihood of developing dementia such as Alzheimer’s or Parkinson’s. This is said to be due to certain compounds that are formed when the beans are roasted.

6. Coffee stimulates the metabolism

Coffee is not only healthy, it’s also good for your figure – assuming, of course, that you use milk and sugar sparingly. Caffeine stimulates the metabolism and contributes to the food being consumed more intensively.

7. Coffee contains niacin

Coffee is one of the foods with a particularly large amount of niacin, also known as vitamin B3. This vitamin is involved in vital processes in the body, such as metabolism, cell division and the immune system. A cup of coffee covers about five to ten percent of an adult’s daily niacin requirement.

8. Coffee protects against tooth decay

According to researchers at the University of Ancona, several ingredients kill tooth decay-causing bacteria. Above all, chlorogenic acid, nicotinic acid and trigonelline help to prevent the formation of harmful plaque, as the scientists demonstrated in the laboratory. So coffee can contribute to dental health – unsweetened, of course.

9. Coffee helps hydration

That coffee robs the body of fluid is a myth that persists. It’s true that caffeine has a diuretic effect. But the only effect is that coffee drinkers have to urinate more frequently. That being said, coffee contributes to your hydration just as much as water.

10. Coffee makes you happy

It’s no secret that good coffee makes you happy. On the one hand, it simply lifts the spirits – starting with the delicious scent and ending with the fantastic aroma. Apart from that, the caffeine also stimulates the release of endogenous happiness hormones, among other things it releases dopamine.