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Cotton, like linen, is very commonly used for sewing various garments and other items. But which of these materials is better? Linen or cotton? We show the most important properties and advantages of the different fabrics.

Production costs

Linen products are significantly more expensive to produce than tree products. This is because the work process is relatively complex. In the manufacture of linen products, all processes and work steps are mechanical and are therefore quite time-consuming. On the other hand, they usually last much longer than the cotton versions. In the long run, it is therefore worth spending a little more money. In addition, buying clothes made of linen can be more sustainable and you make an effective contribution to environmental protection.

Linen or cotton? The properties in comparison!

Linen yarn is made from so-called bast fibers and is very durable. This is partly due to the large thread strength of 70 tex (cotton only has 28 tex). For this reason, linen fabrics can be used for many years and even after 20 years they do not retain their excellent properties. This is usually different from cotton products. Because these often fade from the sun and then no longer look new. In addition, linen has a lower breaking load and higher abrasion resistance.

The main advantages of linen fabric:

robust
durable
more breathable
abrasion resistant
doesn’t fade that quickly
better water absorbency and water release

Another advantage of the linen fabric is the fact that it is much better protected against heat and therefore does not absorb it as quickly as cotton, for example. Even when the temperature is high, it gives you a cooling feeling and when it’s cold outside, it keeps you warm. There are therefore many advantages that speak in favor of the former when comparing linen vs cotton. Only the slightly higher price speaks against it.

Prices for high-quality cotton and linen

It was briefly mentioned above that the production of linen fabric is significantly more complex than the production of cotton fabric. For this reason, the former is also significantly more expensive. One meter of machine-woven linen with a width of 1.50 meters costs between 13 and 35 euros. Among other things, weight is crucial.

High-quality hand-woven linen is even more expensive. Here you have to pay between 35 euros and 50 euros. But you also get a handmade and qualitatively excellent product.
Cotton is usually a bit cheaper and costs an average of 12 to 16 euros per meter. Both materials have their advantages. Nevertheless, linen fabric can convince a little more on many levels and is, therefore, the first choice for many people. Also, note other properties of fabric types and their care instructions.

health

Natural Cures For Colds: Honey Better Than Antibiotics?

Honey is a real miracle weapon against minor physical ailments. According to scientific studies, honey is even more effective than antibiotics for colds and coughs. We will tell you the most important things about honey as a natural remedy.

Honey helps with coughs and colds

Honey has a more positive effect than antibiotics, especially in the case of a disease of the upper respiratory tract. This is the conclusion reached by the researchers at the University of Oxford in the meta-study. They found that honey intake significantly reduced both the frequency of coughing and the severity of coughing in upper respiratory tract disease. Compared to antibiotics, honey also proved to be significantly more effective. This is also because colds and coughs are not always caused by bacteria that antibiotics are used to treat. They can also be triggered by viruses.

In the analysis by the University of Oxford, the scientists compared a total of 14 studies in which 1,400 subjects took part. The results were published in the journal BMJ Evidence-Based Medicine. In addition to the effect of honey and antibiotics, the effect of placebo drugs on diseases of the upper respiratory tract was also examined.

But what makes honey so effective for cold symptoms like coughs? The honey thins mucus and secretions in the upper respiratory tract, which both reduces the urge to cough and helps the mucus to be coughed up.

No honey for children under one year

So honey is a good choice if you suffer from an unpleasant cough again. However, you should avoid giving honey to a baby under a year old, according to the Professional Association of Paediatricians. Because honey can contain bacteria that the baby cannot digest properly because the intestinal flora is not yet fully developed. This is how the bacteria excrete toxins in the child’s body, which can lead to infant botulism – a life-threatening poisoning.

Honey is said to have an antibacterial effect, but what’s the truth? This property has been scientifically proven for Manuka honey. The methylglyoxal found in Manuka honey is believed to be the main one for the antibacterial function. This substance occurs more frequently in this type of honey than in other types of honey. In studies, even multi-resistant germs could be killed with Manuka honey.

In addition to methylglyoxal, scientists also see the high sugar content as the cause of the antibacterial function of honey. This is because the honey is said to be able to remove water from the bacteria in the body.

Antibiotic resistance is dangerous for all of us

The danger of antibiotics is clearly the side effects. In contrast, there are no side effects to be feared when taking honey. The Robert Koch Institute warns that antibiotic resistance can develop if antibiotics are used too frequently.

But how does such resistance come about? Antibiotics kill bacteria in the body. However, some resistant bacteria are unaffected by the drug and they continue to multiply happily. Such resistant bacteria primarily occur in hospitals, but also in agriculture, since antibiotics are often used there.

The problem is that anyone can now potentially become infected with these bacteria and they are much more difficult to treat than conventional bacteria – which is why antibiotic resistance also poses such a great risk. Immunocompromised people, the elderly and children are particularly at risk. It is essential to avoid unnecessary administration of such medication and to use remedies such as honey.

Conclusion

Honey is more effective than antibiotics for coughs and colds, researchers at the University of Oxford found in an analysis of several studies. Honey has been shown to help cough up phlegm, thereby reducing both the frequency and severity of coughing. Since there are hardly any side effects to be expected from taking honey, this remedy should be preferred to antibiotics in order to avoid antibiotic resistance. Overall, honey is a useful home remedy not only to treat the common cold, but also to prevent digestive problems, prevent a heart attack or even cancer.

Food

Healthier Than You Think: 10 Foods That Unfairly Have a Bad Reputation

There are some foods that are unfairly given a bad rap by many people. Here we explain which products you are sure to have made a mistake about.

1. Potatoes

The potato. We eat them as an accompaniment to all dishes, but they are not really considered healthy. They are often labeled as fattening foods, but they are even suitable for losing weight. The potatoes have an incredibly high satiety index and are a valuable source of nutrients. The potato contains hardly any fat, but plenty of starch, fiber and, for these proportions, a lot of protein. The vegetables also contain a lot of potassium, B vitamins, phytochemicals, iron, magnesium and phosphorus.

Tip: Of course, this only applies to cooked, unprocessed potatoes. A portion of boiled potatoes with quark keeps you full for an incredibly long time and is often eaten by athletes to provide energy.

2. Eggs

There is a lot of power in eggs. They contain a lot of protein, which athletes in particular take advantage of. They also contain various vitamins, such as vitamins B, A, D and K. The key point with eggs is the natural protein that our body can fully utilize. In combination with the amino acids, the interaction is optimal, and they also fill you up for a long time.

Eggs were notorious for a long time because of their high cholesterol level, but this is only a concern for people who already have high levels in this area anyway. For healthy people this is not relevant.

3. Coffee

A morning without coffee is unthinkable for many people. It helps us to start the day fit or to get us out of the midday slump. Three to four cups of coffee are considered normal daily consumption. The drink is said to promote our performance and reduce the risk of diabetes. In addition, coffee stimulates intestinal activity, thus promoting the intestinal flora and reducing the risk of colon cancer. Even the liver function is said to be significantly improved by the caffeine drink.

4. Chocolate

It is already known to have a high magnesium content. So it is good for nerves and muscles. It helps with stress and tastes great too. Cocoa even contains iron and zinc. But the digestion also benefits from the sweets, because in moderation they have an anti-inflammatory effect and boost the metabolism. The higher the cocoa content, the healthier the chocolate. Instead of a chocolate biscuit, simply snack on a bit of dark chocolate.

5. Peanut Butter

More than just fat – the peanut butter. It sounds incredibly unhealthy at first. The newfangled, delicious, sweet spread from the USA. Unfortunately, the unhealthy stereotype also applies to some varieties, but as soon as you reach for a product that consists only of peanuts and a little salt, you are supplying your body with vitamin E, fiber and proteins. Vitamin E, for example, helps to preserve cognitive abilities, especially in older people.

6. Popcorn

Of course, this doesn’t mean the sweetened, caramel-covered XXL popcorn bucket from the cinema, but popcorn is actually not as unhealthy as many people think. However, there are also salty or natural variants. Because popcorn contains medium- and long-chain carbohydrates, which provide energy over a long period of time. The popped corn contains fiber and the volume of the grains ensures a long saturation phase, which is why it is sometimes even used to lose weight – this certainly sounds utopian to some, but many athletes use popcorn as a source of energy.

7. Corn

Even in its pure form, corn is a great food. It is often avoided due to its starch content, but it is actually packed with proteins, fiber and B vitamins. For example, corn is ideal for very thin or weak people, because the starch it contains in large quantities helps to build up weight and body mass.

8. Burritos

The Mexican dish has long since arrived in Germany and is eaten here at least as much as in its home country. However, they are not exactly considered “healthy”. But it depends on the filling, because if you adjust it, the burrito is anything but unhealthy. For example, choose brown rice, chicken, beans and avocado and this meal will give you everything you need for the day. This dish is full of carbohydrates, fiber, vitamins, minerals and trace elements. However, you have to do without sour cream and cheese for the healthy version.

9. Bananas

Although the banana is a fruit, it is often considered unhealthy because of its high carbohydrate and sugar content. But due to its vitamin C, B6 and potassium content, it is actually very healthy. By the way, if it is a small fruit, it does not contain more calories than an apple.

10. Butter

She doesn’t have to let herself be taken away from bread. Butter contains saturated fatty acids, but also polyunsaturated fatty acids, such as the healthy omega-3 fatty acids. As many people think, saturated fat has not been shown to be bad for heart or cholesterol.

Thanks to vitamins A, D, E, omega-3 fatty acids and linoleic acid, the butter is anything but unhealthy. The butter is just right for people with stomach problems because it is easy to digest. Due to the milk fat it contains, the food also has a positive effect on the risk of heart attack.

Food

Marjoram: More Than a Spice – The Herb Has This Healing Effect

The aromatic-sweet spice not only tastes delicious, but is also said to have a healing effect. We will tell you here what exactly is in marjoram.

Effect of marjoram: The healing spice is beneficial

Marjoram is even more popular with many cooks than the spicy oregano. Due to the beneficial ingredients, the application is diverse according to spice experts. Marjoram does a lot, especially for digestion. This is what the aromatic herb contains:
Lots of essential oil: As with other spices, the oils are mainly responsible for the aroma, taste and healing effect of marjoram.
Tannins and bitter substances: In conjunction with the essential oil it contains, the tannins and bitter substances in marjoram are proven to fight bacteria. The spice has an antiseptic effect and therefore helps against inflammation and relieves abdominal cramps.
Secondary plant juices: Marjoram supports the body in the production of digestive juices in the stomach, bile and liver.
Vitamin C and zinc: The spice also contains vitamins that can help with colds and all the side effects such as coughs or runny noses.

One spice, many areas of application: marjoram is not only used in the kitchen

Due to the special ingredients, marjoram is not only popular in the kitchen. When it comes to health, many like to use the spice. Whether it’s a loss of appetite, flatulence and stomach problems, a cough or a cold: marjoram has a healing effect on the human body. For example, a particularly aromatic tea can be made from fresh marjoram. Our tip: For one cup, add one to two teaspoons of leaves and flowers to 150 milliliters of cold water, boil, strain and then drink at a pleasant temperature.

Classically, marjoram is a typical meat and sausage spice. Specialties such as liver sausage and black pudding, for example, are traditionally refined with marjoram. Especially in Bavaria, the herb is often used in the preparation of liver dumplings or roast pork. But the spice is also ideal for potato and mushroom dishes and gives every dish a very special taste. It is particularly recommended for use with greasy dishes. Due to the stomach-friendly, digestion-friendly effect of marjoram, you can avoid annoying stomach pains after a large meal.

Food

Oregano: Much More Than a Pizza Spice – What The Medicinal Plant Can do

In most households, oregano is probably better known as a spice than as a medicinal plant. However, the healing effect should not be underestimated. The ancient Greeks already knew how to use oregano for healing.

Particularly important: the essential oils of oregano

While only the leaves of the plant can be used for the spice, regardless of the growing season, the whole plant is used for medicinal purposes and reaches its best harvest time at flowering time. The tannins and bitter substances of the plant, as well as their essential oils, are particularly relevant for the healing effect. The latter include thymol, carvacrol, cymene and borneol.

Oregano mainly helps against digestive problems (in the stomach, intestines, liver or bile) and respiratory diseases and has a general anti-inflammatory effect in the throat and mouth. In addition, oregano oil is considered to be the most powerful natural antibiotic. The gesundheit.de platform recommends oregano tea (a teaspoon of oregano in a quarter liter of water) for various purposes:
Sweetened several times a day against coughs
Against indigestion, unsweetened after steeping for ten minutes
Against inflammation in the mouth and throat: gargle with tea

Oregano: Let it cook for a long time

Oregano is still very popular for cooking and is used as a spice in Mediterranean cuisine. It is important to note that the spice develops its flavor best after long cooking.

Food

Diet: Can We Eat More in Winter Than in Summer?

Proper nutrition is very important for our body, especially in winter. Why we are often more hungry in winter than in summer depends on several factors.

Reason for the increased feeling of hunger

The outside temperatures drop sharply in winter and also cause our sense of hunger to change. In summer, the heat means that we often feel thirsty and only want to eat light foods such as water-rich fruit or salad. The low temperatures in winter, on the other hand, put a lot of strain on our body: it needs a lot of energy to maintain body temperature.

This was especially the case in earlier times when our ancestors spent most of their time outside, even in winter. The body was often exposed to the high temperatures for a long time, so that it demanded more energy from high-fat and nutritious food. Our body still seems to relate to this phenomenon today, because even if we hardly spend any time outdoors nowadays, many feel more hungry than in summer. The fact that you are more hungry in winter is thanks to evolution.

In order to counteract the increased feeling of hunger, it is important to provide the body with the right amount of vitamins. If it is supplied with all the vitamins and nutrients you need, you normally no longer feel hungry. So try to continue eating as usual and only give the body a supplement of important vitamins.

The main question: eat more or not?

Your first thought might be that some love handles and belly fat can provide natural protection from the cold. This is not the most important protective factor: Above all, your body needs a diet rich in vitamins and nutrients during the cold months.

The body is rarely directly exposed to winter temperatures. Many people spend most of their time indoors in heated rooms, which is why hardly any more energy is used. Also, the amount of sport one does and the amount of work one does in winter does not depend on the time of year for most people.

So the assumption that you have to eat more is not correct. Even if, due to our history, we often have stronger cravings for a substantial meal, we should try to avoid them as far as possible: the extra calories are not needed by the body, so in most cases they only lead to greater weight. So if you don’t want to gain any unwanted pounds until spring, you should rather focus on a diet rich in vitamins.

These bodily processes take place

The body has to maintain our normal body temperature of around 37 °C even in winter. If the outside temperature is significantly lower, it becomes more difficult for the organism to regulate the temperature. After all, energy is required for this

But not only the generation of energy is a cause: The winter appetite is often of psychological origin and refers more to sweet and sugary foods. The reason is obvious: the cold and dark season creates a rather depressed, dreary mood for most people. However, if you eat sugar, a larger amount of tryptophan can get into your brain. There the amino acid is converted to the well-known serotonin. This puts you in a good mood

A dreary winter mood can not only be lifted by serotonin: The University of Texas found out that too low a vitamin D level can also have a negative effect on mood. So that you can be in a good mood in winter without a lot of sugar, it is important that your body is supplied with all the vitamins. It shouldn’t depend on how much sugar you eat.

Healthy eating in winter: tips

One vitamin that can effectively strengthen your immune system is vitamin D. The body normally produces this when it is exposed to the sun. Your body hardly gets enough sun in winter. It is therefore important to eat enough dairy products, fish, eggs and mushrooms, as these contain a particularly large amount of vitamin D. Vitamin C also plays a relevant role: If your vitamin C household is replenished, your body can better defend itself against pathogens. The vitamin is found in particularly high doses in peppers, brassicas and citrus fruits.

In the group of B vitamins, folic acid is particularly important: it effectively strengthens our immune system. If you regularly eat green leafy vegetables, beetroot, legumes or oatmeal in winter, you can cover the need well. Problems with the functioning of the immune system or an increased susceptibility to infections can also be associated with a lack of vitamin A

When it comes to minerals, zinc is particularly important in winter: it helps to maintain the normal function of the immune system. Zinc is contained in relatively high amounts in animal products such as meat, milk, fish and eggs as well as plant foods such as legumes, nuts and whole grain products.

Food

These Vegetables Are Healthier When Cooked Than Raw

Vegetables contain many vitamins, minerals and other valuable substances. However, you should cook some types of vegetables to really benefit from the nutrients.

Anyone who pays attention to a healthy and balanced diet should eat as much fruit and vegetables as possible. However, how much the body has of the nutrients depends on the preparation. Some vitamins and minerals only become optimally “bioavailable” when heated, i.e. they can be absorbed by our body. These include, for example, vitamin A and vitamin E

1. Carrots

Carrots contain a lot of beta-carotene, which is good for the heart, circulation and skin, among other things. However, the body has difficulty absorbing the beta-carotene from raw carrots. It will be easier if the roots are cooked. Cooking causes the cell walls of the carrot to swell, allowing the beta-carotene to dissolve better.

In order to get as many nutrients as possible, you should only wash the carrot and not peel it. The bowl contains a particularly large number of valuable substances. In order for the body to be able to process the beta-carotene, it also needs some fat, for example a drop of olive oil.

2. Pumpkin

The same applies to pumpkins as to carrots. The plants also contain a lot of beta-carotene, which is converted into vitamin A in the body

3. Tomatoes

From a botanical point of view, the tomato is a fruit vegetable – in our kitchen it is mainly used in salads or sauces. Tomatoes are high in lycopene, a carotenoid responsible for the red color. The substance has an anti-inflammatory effect and also has a beneficial effect on the cardiovascular system. Thanks to its antioxidant effect, it protects the cells from free radicals.

However, tomatoes have comparatively thick cell walls, making it difficult for the body to get to the lycopene. Cooking breaks down the cellular structures and makes the substance easier to absorb. Although this also reduces vitamin C, lycopene is much more effective than vitamin C, especially as a free radical scavenger.

4. Spinach

Most people eat spinach cooked anyway, but the plant is also often used raw in salads and smoothies. However, spinach contains oxalic acid, which can be harmful in large amounts. Oxalic acid also prevents calcium absorption. The heat from cooking breaks down oxalic acid.

Cook gently

In principle, the following applies to vegetables: it is better to cook them gently so that as many of the sensitive nutrients as possible are preserved. Also, don’t throw away the liquid that’s left over after cooking. It contains some of the vitamins and minerals and can be used well for soups or sauces.

Food

Vinegar and Aceto Balsamico: More Than Just Inconspicuous Heroes of The Kitchen

Aceto Balsamico (balsamic vinegar for short, sometimes also called balsamic vinegar) is something special for gourmets, belongs to fine dining and is better than normal vinegar. At least that’s what you might think – but the truth is quite different.

We took a closer look at this unfairly underrated food. It has been with people for thousands of years. Vinegar has only recently disappeared from people’s consciousness, and we’re bringing it back to the front of the curtain.

The Story of Vinegar: Coincidences, the Bible, and Soft Drinks

The earliest traces of vinegar are found in Babylonian clay vessels from around 6,000 BC. At that time, vinegar was probably discovered by accident, when the wine stored in the jars came into contact with acetic acid bacteria. The wine continued to ferment and became sour – and the first wine vinegar was born. It is not known when the intentional production of vinegar began.

The fact is, however, that the ancient Egyptians mixed vinegar with water and regarded it as a refreshing drink. The same was true of the Roman soldiers who mixed vinegar in their drinking water and drank it as “posca”. So the sponge of vinegar mentioned in the Bible at the crucifixion was actually a kind gesture. The vinegar-water mixture was a popular drink until modern times and was only recently replaced by lemonades. However, adding vinegar to drinking water had a serious background: acetic acid kills germs. Adding vinegar often made the water drinkable in the first place.

Acetic acid, the health secret

The knowledge of the healing power of acetic acid is also thousands of years old. Even in ancient times, soldiers’ wounds were cleaned with vinegar to prevent infections. Back then, doctors didn’t know what an antibacterial effect was, but they did know that vinegar could heal wounds better. When the plague raged in Europe in the Middle Ages, doctors used cloths soaked in vinegar as face masks, and the plague houses were cleaned with vinegar.

Today there are better disinfectants, but most of them are not suitable for consumption. Vinegar, on the other hand, is not only harmless, but even promotes healthy digestion. The acetic acid only survives the “good” bacteria, bad ones are killed and inflammation of the digestive tract is alleviated. This also gets the metabolism going – vinegar also helps with weight loss and can lower excessive cholesterol levels.

Probably the oldest preservative in the world

In addition to the treatment of drinking water and a certain healing effect, vinegar has always had one main purpose: the preservation of food. There were no refrigerators, ice chambers were rare exceptions and reserved for the rich.

So ways were sought to preserve the fruit and vegetables harvested in autumn until the next harvest. This was done by drying (mostly fruit), salting (mostly meat, less often vegetables) or just putting it in a vinegar solution with various spices.

Make vinegar yourself or rather buy it?

The basic principle of vinegar production is double fermentation. To do this, fermented fruit juice, wine or another alcoholic liquid is left open in an earthenware, glass or wooden container or covered with a cloth. Contact with air causes the so-called mother of vinegar, a slimy layer with acetic acid bacteria, to form on the surface of the liquid. These are responsible for the second fermentation, which lasts about six to twelve months. You can also make vinegar yourself this way – but the production process takes a long time and the result is uncertain because the unfinished vinegar spoils easily.

Commercial vinegar production has therefore developed the submerged process, in which the vinegar fermentation takes place without mother of vinegar and can therefore be better controlled. With around 30 to 60 hours for the vinegar to mature, this type of production is not only much faster, it also delivers consistent quality. If you pay attention to the organic quality and origin of the vinegar, buying vinegar is a healthier and safer option than making it at home.

Endless varieties: Vinegar and Aceto Balsamico

Even if the assortment in the supermarkets seems to be limited to three, maximum four varieties, there is an almost infinite number of varieties. Fruit vinegar can be made from more or less any fruit juice by double fermentation (first to alcohol, then to vinegar). The same applies to wine – theoretically, any wine can be further fermented into wine vinegar. So for vinegar gourmets there is a wide selection, with fruit vinegars for example from:
Apples (apple cider vinegar is the most common fruit vinegar)
pears
figs or dates
currants
plums
cherries
or flavored with strawberries, raspberries and many other fruits.
The wine vinegars include:
red wine vinegar
white wine vinegar
sherry vinegar
champagne vinegar
Noble vinegar from high-quality wine.
In addition, there is also vinegar made from beer, honey, rice and similar raw materials that are suitable for fermentation. And of course the Aceto Balsamico (balsamic vinegar), a very special form that comes from Italy, should not be missing from this list.

Aceto Balsamic in the kitchen

As with the production of vinegar, the Aceto Balsamico is also a special case in the kitchen. Due to the dark color and the viscous consistency, it is not really suitable for traditional dishes. Wherever it comes from, it has its place in Mediterranean cuisine. Tomato and mozzarella salad with fresh basil, balsamic vinegar and olive oil is probably the best-known example. The Aceto Balsamico is just as suitable for sauces in Mediterranean dishes, such as lamb chops. And if you like something unusual, you can serve vanilla ice cream with pumpkin seed oil and balsamic vinegar for dessert. The combination, which at first glance seems rather strange, is a delicious culinary surprise.

health

Fermenting – More Than Just Preserving

Fresh vegetables in the dark winter when supplies from the garden are dwindling and colds are on the rise? How do we save the harvest surpluses in this time? In addition to preserving, drying and freezing, we have (re)discovered fermentation and would like to invite you into the world of sparkling, spicy and crispy fresh vegetables from the jar.

The process of “living preservation” through fermentation is uncomplicated, resource-saving and the result is always a tasty, crispy, fresh surprise. The advantage for your health: The fermentation creates healthy lactic acid bacteria, which offer a cure for the intestinal flora and thus strengthen your immune system.

What is fermentation and what foods are fermented?

What sauerkraut is to the Germans, kimchi to the Koreans, soy sauce to the Japanese, kefir to the Russians and surströmming, which smells unpleasant to our noses, to the Swedes – all these products are fermented foods.

Fermentation refers to the microbial conversion of organic substances by probiotic bacteria and fungi. Acid, gases or alcohol are produced during this natural process.

Buy fermented products or make them yourself?

Many industrially fermented foods are pasteurized after the fermentation process, i.e. heated to high temperatures. This pasteurization enables a hygienically and tastefully standardized process.

What is practical and efficient for industrial processing, however, also destroys beneficial bacteria produced during fermentation, including cultures of lactic acid bacteria that can be beneficial for your intestinal flora.

When you make your own fermented vegetables (also called ferments), you can be sure that nutrients, enzymes and lactic acid bacteria will be preserved. You can vary your fermented vegetables with many different spices and herbs and thus have a new taste variation in the glass every time.

The own fermentation of vegetables brings you a spicy variety on your plate and is worth trying out!

The advantages of fermentation at a glance

It promotes a favorable intestinal flora through the proliferation of healthy intestinal bacteria. This improves digestion and absorption of nutrients.
During fermentation, vitamins are created that are only found in a few non-fermented foods. Among them the important vitamin K. This vitamin is essential for your bone and heart health. It also has a reputation for preventing some types of cancer.
A good three quarters of the immune system takes place in the intestines. They strengthen the immune system. If the intestinal flora is weak, the susceptibility to various diseases increases.

The wild fermentation

Fermenting vegetables at home is called wild fermentation. You can compare the fermentation with a cure for your vegetables. The vegetables enjoy a bubbling salt bath for a few days and emerge strengthened. In the wild fermentation of vegetables, you take advantage of naturally occurring bacteria. These are mainly found on the (organic) vegetables themselves or have previously come into contact with the vegetables through the air, soil, water or your hands.

The right accessories for fermentation

You only need a few accessories to ferment your vegetables. In addition to your favorite vegetables, the most important utensils and ingredients are:

Salt
Glasses or other suitable vessels
pounder
weights / smaller glasses
grater

The best vegetables to ferment

The best veggies to ferment are clearly your favorite veggies! Through the fermentation you will rediscover this taste in a completely new way. Organically grown vegetables are particularly suitable for fermentation, because the low level of treatment with pesticides and fungicides results in fewer pollutants but a greater variety of microorganisms.

Classic vegetables for fermenting are cabbage such as red or white cabbage, but also carrots, beetroot and radishes. Vegetables with a high water content such as tomatoes, cucumbers or lettuce can also be fermented, but they quickly become very soft as a result of the fermentation – it is important to explore your own taste there.

The fermentation process depends on the size of the pieces and the water content of the vegetables, as well as the salt content and the ambient temperature.

Salt when fermenting

The vegetables are either whole or chopped up in a jar and covered with salt. The vegetables are now swimming in a salty environment that is as airtight as possible. Many bacteria that are naturally found on the vegetables cannot survive in this and their growth is restricted. Others, such as the lactic acid bacteria, which are beneficial for us humans, begin to live and multiply in this salt water. The breakdown of macronutrients creates acids, which you can perceive as a sour taste and smell.

A salinity of 2% is ideal for wild fermentation. For example, 1 kilogram of cabbage requires around 20 grams of salt to ferment.

Food

Toast is Unhealthier Than Bread: Does That Also Apply to Wholemeal Toast?

Because toast is considered unhealthy, more and more people are now turning to normal bread. Could whole grain toast be a healthier alternative to buttered toast? How does it compare to real whole wheat bread?

Fresh from the toaster for breakfast or as a juicy sandwich in between – toast bread is popular and versatile. However, toast has been criticized for some time: Compared to normal bread, it is unhealthy. Wholemeal toast, on the other hand, enjoys a better image, after all it contains the whole grain. We explain how butter toast, wholemeal toast and normal (wholemeal) bread compare.

This is what toast is made of

Every conventional bread contains flour, water, yeast and usually also salt. This applies to mixed rye bread from the bakery as well as to rolls from the discounter – and also to packaged toast.

Unlike conventional bread, toast bread also contains a whole range of other ingredients: in addition to fat and sugar, it often also contains milk, soy and numerous additives such as acidity regulators, acidifiers, emulsifiers, stabilizers, preservatives and enzymes.

In a nutshell:

Toast contains more additives, making it a more processed product than regular bread.
Toast bread provides significantly less fiber and is therefore less full.
At the same time, it contains significantly more sugar and fat than conventional bread.

Is Wholemeal Toast a Healthier Alternative?

The industry has now responded to consumer demand: in addition to classic butter toast, most supermarkets and brands also offer wholemeal toast products. These are considered healthier because they contain whole grains.

The Bavarian Consumer Advice Center states in a comparison of butter and wholemeal toast:

Wholemeal toast contains significantly more fiber than regular toast. As a result, it has a better satiety value than buttered toast.
Therefore, fewer slices of whole grain toast fill you up, which means you need fewer spreads that are high in sugar and fat.
A breakfast with whole grain toast therefore tends to be healthier as it is lower in sugar and fat than one with conventional buttered toast.