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Direct Juice: It Really is That Healthy

Not-from-concentrate juice is considered particularly healthy. But what is the difference to fruit juice concentrate? And which one is healthier?

Direct juice or concentrate? Those are the differences

The product title “direct juice” means that the juice is bottled immediately after pressing. Nothing more is changed in the juice. If it is not possible to bottle the juice immediately, the juice is temporarily stored in cooling tanks.

It’s different with fruit juice concentrate: Here the juice is first reduced to about a sixth of its original volume. To do this, it is heated so that the water evaporates. So that the aromas and vitamins are not lost, the steam is distilled and later added to the concentrate again.

The advantage of fruit juice concentrate: the reduced volume means that transport costs can be saved. Orange juice concentrate, for example, is produced in the producing countries, shipped and processed in fruit juice factories in the consuming countries.

But it doesn’t matter whether it’s concentrate or not-from-concentrate juice: fruit juice must have 100 percent fruit content.

This is how direct juice is made

Fruit juices are usually produced in wine presses. There the fruits are first washed and – if necessary – peeled. The peel of citrus fruits, for example, contains many bitter substances that would be released during pressing.

The fruits are then crushed in a fruit mill. The resulting mass is called “mash”. It is now pressed and spun to separate the juice from the solid components. To prevent the juice from fermenting quickly, it is pasteurized. The juice is slowly heated to 80 to 85 degrees. This also serves to kill bacteria and germs.

Is not-from-concentrate healthier?

Not juice is popular. The name promises to get a fresh product. Not-from-concentrate juice often costs a little more, which is also due to the higher costs for storage and transport.

However, since both direct juice and fruit juice concentrate consist of fruit juice, direct juice is not necessarily healthier. Vitamins are already lost during the pressing, which takes place at the beginning of both variants.

The Association of the German Fruit Juice Industry points out that by law, fruit juice and fruit juice made from fruit juice concentrate do not contain any added sugar.

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Fiber: Foods That Contain a Lot

Getting enough fiber is not difficult with the right foods. Our overview will help you to create a varied diet rich in fiber.

Dietary fiber – that’s why it’s so important

Although dietary fibers provide our body with hardly any nutrients and are mostly excreted undigested, they play a crucial role in our health:

Dietary fiber is particularly important for digestion, as it supports good intestinal flora, prevents constipation and stimulates digestion.
A high-fiber diet prevents colon cancer.
Fiber has a positive effect on cholesterol and blood sugar levels.
Because fiber swells up in the digestive tract, it ensures that your food fills you up well and for a long time. This is how you avoid ravenous hunger attacks.
Dietary fiber is mainly found in plant foods. The German Society for Nutrition recommends consuming 30 grams of fiber per day. With a high-fiber diet, it is important to drink enough – two to two and a half liters of water and/or unsweetened tea daily are necessary so that the dietary fibers in the intestine can swell well.

High-fiber foods at a glance

If you eat a varied and balanced diet, you don’t need to worry about getting enough fiber. Most of the high-fiber foods are probably already on your daily menu:
Vegetables, especially cabbages, carrots and potatoes
Fruit and dried fruit such as apples, pears and berries
Whole grain products such as whole grain bread or pasta
Legumes such as beans and lentils
nuts and seeds
Below we take a closer look at the food categories: The lists tell you which types of fruit and vegetables provide the most fiber, which types of grain and legumes are particularly recommended, and which nuts and seeds have the highest fiber content. Last but not least, we introduce you to the superfoods among the high-fiber foods.

Animal products are not included in our overview: Not only are they a poor source of dietary fiber, they are also ecologically and ethically problematic. Eating a vegan diet is the easiest and healthiest way to get enough fiber.

Note: We researched the quantities primarily in the United States Department of Agriculture (USDA) database. We have not listed foods that cannot be bought in this country.

The 10 vegetables with the highest fiber content

Since vegetables consist largely of water, the fiber content is comparatively low per 100 grams. However, vegetables contain a lot of fiber per 100 kilocalories. That’s why many types of vegetables are ideal for a high-fiber diet – and provide lots of valuable vitamins, minerals and secondary plant substances.

Topinambur and potatoes lead the list here, although they contain a comparatively large number of calories. In addition, various types of beans, cabbage and other root vegetables are particularly rich in fiber.

High-fiber vegetables (values ​​per 100 grams):
Jerusalem Artichoke: 12.1 g
Potatoes: 8 g
Artichoke: 6 g
Parsnip: 5 g
Pumpkin: 5 g
Brussels sprouts: 4 g
Cabbage & Kale: 4 g
Spinach: 4g
Carrots: 3g
Cauliflower: 3g
Sweet potatoes: 3 g

Dietary fiber from fruit, berries and dried fruit

There are also some high-fiber contenders among the fruit varieties. When it comes to local fruit, apples and pears score particularly well. There are also some Mediterranean fruits with a high fiber content, such as pomegranates or citrus fruits.

Fruits rich in fiber (values ​​per 100 grams):
Passion fruit: 11 g
Avocado: 7g
Pomegranate: 4 g
Olives: 3 g
Pears: 3 g
Kiwis: 3 g
Figs: 3 g
Apples: 3 g
Limonene: 3 g
Bananas: 3 g
Berries in particular provide a lot of dietary fiber. The good thing about this: All of the frontrunners on the list also grow here in Germany.

High-fiber berries (values ​​per 100 grams):
Elderberries: 7 g
Raspberries: 7 g
Blackberries: 5 g
Blueberries: 5 g
Currants: 4 g
Gooseberries: 4 g
Cranberries: 4 g

Fruit, like vegetables, consists largely of water. Therefore, dried fruit has significantly more dietary fiber per 100 grams than fresh fruit. It is not without reason that prunes are considered a tried and tested remedy for constipation. Since dried fruits contain a lot of sugar, you should eat them sparingly.

High-fiber dried fruit (values ​​per 100 grams):
Goji berries: 13 g
Bananas: 10g
Figs: 10 g
Apples: 9 g
Peaches: 9 g
Dates: 8 g
Pears: 8 g
Apricots: 7 g
Plums: 7 g
Raisins: 7 g

Grain products and flours with the most fiber

Grains should not be missing from a diet with high-fiber foods. However, it is important that you use whole grain products or unpeeled grain seeds, as most of the fiber is in the germ and the shell. You can also buy the grain shells, called bran, separately and add them to your muesli, for example.

High-fiber grains and pseudo-grains (values ​​per 100 grams, in uncooked form):
Corn bran: 79 g
Wheat bran: 43 g
Rice bran: 21 g
Barley: 17 g
Oat bran: 15 g
Rye: 15 g
Wheat and wheat germ: 13 g
Spelled: 11 g
Oats: 11 g
Buckwheat: 10 g
Millet: 9 g
Corn: 7 g
Quinoa: 7g
Amaranth: 7 g
Wild rice: 6 g

Whether you want to buy good high-fiber bread from the bakery or want to bake a healthy cake, whole wheat flour is always a better option. While whole wheat flour contains eleven percent fiber, wheat flour type 550 consists of just four percent fiber.

High-fiber flours (values ​​per 100 grams):
Rye flour, grist: 14 g
Wheat flour, whole grain: 11 g
Barley flour, whole grain: 10 g
Buckwheat flour, whole grain: 10 g
Spelled flour, whole grain, 8 g
Corn flour, whole grain: 7 g
Oatmeal, whole grain: 6 – 9 g
Rice flour, whole grain: 5 g
Millet flour, whole grain: 4 g
Wheat flour, white flour: 4 g

Fiber in legumes – the 15 best foods

Beans, peas, lentils: legumes still rarely end up on the plate in this country. There is a lot to be said for them – including their high fiber content. The list is headed by various types of beans, closely followed by green peas and chickpeas. But red and brown lentils also have a very high fiber content. It is important to remember that the values ​​apply to the food in uncooked form. For example, dried peas have 22 grams of fiber per 100 grams, but cooked ones “only” have a proportion of eight grams – because they absorbed water during cooking.

High-fiber legumes (values ​​per 100 grams, in uncooked form):
Helmet beans: 26 g
Snap beans: 25 g
Broad beans: 25 g
Kidney beans: 25 g
White beans: 25 g
Green peas: 22 g
Lima beans: 19 g
Lupins: 19 g
Mung beans: 18 g
Black beans: 16 g
Pigeon peas: 15 g
Chickpeas: 12 g
Lentils: 11 g
Cowpeas: 11 g
Soybeans: 9 g

Nuts and seeds – Good sources of fiber

Last but not least, when it comes to the foods richest in fiber, nuts and seeds cannot be left out. Most kernels, nuts and seeds contain a lot of fiber – but also a lot of calories and fat. Therefore, you should only consume them in moderation.

Fiber-rich seeds and nuts (values ​​per 100 grams):
Chia seeds: 34 g
Flaxseed: 27 g
Pumpkin seeds: 18 g
Almonds: 14 g
Sesame seeds: 12 g
Sunflower seeds: 11 g
Pine nuts: 11 g
Pistachios: 11 g
Hazelnuts: 10 g
Pecans: 10 g
Macadamia nuts: 9 g
Walnuts: 8 g
Sweet chestnuts: 5 g
Hemp seeds: 4 g
Cashew nuts: 3 g

Superfoods: The pinnacle of dietary fiber

In the following list you will find the most high-fiber foods of all. In addition to the already mentioned representatives such as flax and chia seeds, you will also find some unexpected foods here, such as spices and cocoa powder. Not all of the foods on this list are therefore viable for meeting the daily fiber requirement.

Foods with the highest fiber content (values per 100 grams):
Bran: corn bran 79 g, wheat bran 43 g
Binding agents such as guar gum & locust bean gum 77 g
Judas ear (mushroom) 70 g
Flea seed shells 70 g
Spices: curry powder & cinnamon 53 g, savory 45 g, rosemary & oregano 43 g and much more.
carob flour 40 g
Cocoa powder 37 g
Chia seeds 34 g
Flaxseed 27 g
Rose hips 24 g

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Tannins: Vegetable Tanning Agents Really are That (Un)Healthy

Tannins are tannins found in wine and tea, for example. But the plant defense substances are much more widespread and have a positive effect on health. Here you will find all the important background information.

What are tannins?

Tannins – or tannins – have a tart taste and are also referred to as “anti-nutrients”. This is because they act as natural defenses against microbial pathogens or pests. Tannins are harmful to ruminants in excessive amounts and cause stomach and intestinal pain because they inhibit nutrient absorption.

Tannins react as acids, causing the mucous membranes to contract. Tannins are a group of different acids that are obtained from spherical growths of plants, also called galls or galls.

Where are tannins found?

Many different plants produce tannins. Therefore, they are found in various foods:
legumes
Grain
many types of fruit including apples and pears, strawberries, raspberries, blackberries and cranberries, bananas, grapes, peaches and plums
Green tea and black tea
red wine
Beer (due to the tannin content of hops)
The property of contracting the mucous membranes creates a kind of dull, furry feeling. The taste can be described as bitter. A good example is the bitter taste of dark chocolate.

Especially in wine, the tannins have an influence on shelf life, colour, maturation and texture. Tannins bind the oxygen in the wine. As a result, the fine wine aromas do not evaporate so quickly.

How are tannins to be evaluated from a health perspective?

Some tannins exhibit anti-cancer properties.
They also have an antimicrobial effect, i.e. they inhibit or kill microorganisms.
In addition, tanning agents are often used to treat diarrheal diseases.
They can relieve inflammation on the skin or mucous membranes.
Even small injured blood vessels can be closed with the help of tannin.
Last but not least, they can lower blood sugar levels by slowing down the absorption of sugar into the bloodstream

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Pistachios: They Really Are That Healthy

Pistachios are a healthy and tasty snack between meals. The delicious nuts contain many healthy ingredients. We’ll show you which ones.

Pistachios are healthy: the ingredients

Pistachios are delicious and have a long list of healthy nutrients. This includes:
Potassium (with 1005 mg vs. 393 mg almost three times as much as bananas!)
phosphorus
beta-carotene
Vitamin B6
thiamine
magnesium
These and other ingredients contribute to the fact that pistachios are very healthy:
Because pistachios have high bioavailability, the nutrients in the nuts are very easily absorbed in your stomach.
Pistachios have a lot of antioxidants and are therefore particularly anti-inflammatory. The nuts increase the level of the important antioxidant lutein in the human body, which is why they are also extremely good for your eye health.
The polyphenols and tocopherols in the small green seeds are even said to prevent cancer and heart disease.
If you want to lose weight, pistachios are an ideal snack for you: they have a lot of unsaturated fatty acids, amino acids and proteins, which has been proven to fill you up faster and help with weight loss. In one study, they significantly helped some overweight subjects with their diet.
But keep in mind that pistachios are very nutritious: 100 grams contain over 600 kilocalories. Therefore, you should not overdo it with them and rather consume them in smaller amounts if you want to lose weight.
Pistachios help with diabetes: they reduce triglycerides in the body, which are usually very high in diabetic patients. Intestinal bacteria, which are directly associated with type 2 diabetes, are said to be regulated by pistachios. Another study was even able to demonstrate a positive effect on blood sugar levels.
In general, pistachios have a good influence on your intestinal microbes. The short-chain fatty acid butyrate produced by the bacteria can not only prevent indigestion, but also prevent colon cancer.
Pistachios are high in healthy fats. The unsaturated fatty acids in nuts not only help you lose weight, they are also good for your heart and cholesterol levels. They have been shown to lower the unhealthy LDL cholesterol in your blood. Even young men who were already following a healthy Mediterranean diet were particularly good at pistachios: they also noticeably lowered their cholesterol and triglyceride levels.

Pistachios and their risks

Although pistachios do not have any particularly harmful ingredients, they can become downright toxic if stored incorrectly: the investigative Swiss television program for consumer protection “Kassensturz” tested pistachios together with the sister station “À Bon Entendeur”. They discovered a high level of aflatoxins in half of the 14 different pistachio packs.

If pistachios are not stored dry, they can be attacked by mold. These convert into the dangerous, hepatoxic mold toxin aflatoxin. It can severely damage the liver and even lead to lung cancer.

Since pistachios are only dried slowly in the sun in Iran, for example, the risk of mold is high. The gentle process preserves the nutrients better and intensifies the taste, but unfortunately the moisture also makes the nuts more susceptible to mold. Of course, this can also happen in industrial production as soon as they are not stored dry enough.

In addition, the consumer protection magazines report that pesticides were also found in the tested products. For the most part, however, they are below the legal limit values ​​– with the exception of two products: one Ültje product exceeded the legal values ​​by a full 200%. However, Ültje blames this infestation on uneven distribution in the load. High levels of both aflatoxins and pesticides were also found in a Geneva market product.

Even if the products from the market often help small farmers or importers, they often mean less control than with large food manufacturers.

Background information on healthy pistachios

We know the pistachio as a tasty, green nut with a hard shell and a crunchy core. However, this nut is the stone fruit of the pistachio tree. More than 10,000 years ago, pistachios were cultivated in the Middle East, especially in Syria. There they are still a delicacy today, part of the long cultural history of many countries throughout the area:

For a long time, the pistachio was considered an exclusively royal delicacy that was withheld from the “common people”. But over time, it spread among travelers, merchants, and common folk. Because of its long shelf life and high nutritional value, it was popular with everyone. Over the years they conquered the entire world and came to us during the Middle Ages. The largest cultivation areas are found today in Iran, the USA, Turkey and China.

With us, the pistachios are mostly roasted and salted and eaten directly as a snack. In the Middle East, Asia and the Balkans, it is processed into a wide variety of delicious sweets: halva, baklava, maamoul or kunafah. These sinful pastries are usually created and processed with lots of sugar, honey, syrup and rose water. The pistachio serves both as a basic ingredient and for refinement. You can find many of these in oriental grocery stores.

But pistachios are also processed into various sweet specialties in Italy: the addition of pistachios gives the Sicilian almond pastry Pasta di Mandola an incredibly intense taste. Amaretti, cantuccini and cannoli are also often refined with pistachios.

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Watermelon: The Summer Fruit Really is That Healthy

Watermelons are not only refreshing on hot summer days, but are also very healthy. In terms of sustainability, however, things are not looking so rosy for the watermelon.

Watermelon: The Healthiest Nutrients

Plenty of water and nothing else? The name “watermelon” leads to a small fallacy. It is true that watermelons consist largely of water – namely up to 95 percent. But that doesn’t mean the fruit has nothing to offer nutritionally. On the contrary, the watermelon is a very healthy snack that also contains some important nutrients such as minerals and vitamins.

These key nutrients make watermelons healthy:
Lycopene: This phytochemical is an antioxidant that supports the immune system. As such, lycopene destroys free radicals that can cause cancer. It can also prevent cells from changing unnaturally. Watermelons contain a lot of lycopene with 4532 micrograms per 100 grams. For example, other fruits such as pineapple and apple do not contain this substance at all. The riper the watermelon, the more lycopene it contains.
Vitamin A: Vitamin A is found in watermelon in the form of carotenoids. Carotenoids are the pigments responsible for the yellow, red, or dark green color of food. Vitamin A is important for keeping eyes healthy, skin regenerating and hair growing. There are 245 micrograms of beta-carotene in 100 grams of watermelon. The apple cannot keep up with its 27 micrograms of beta-carotene per 100 grams of fruit.
Citrulline: Nutrients are not only found in the red flesh of the fruit, but also in the white flesh under the skin. This is considered the source of the amino acid citrulline. In the body, citrulline is converted into the amino acid arginine, which causes the blood vessels to dilate and blood flow is facilitated. This is good for heart and vascular health. US researchers have also found that arginine also has a potency-enhancing effect on men. Watermelon is one of the richest sources of citrulline.
Potassium: Potassium is important to transmit stimuli that muscles and heart send out. The mineral is also involved in regulating cell growth, blood pressure and the acid-base balance. Potassium also influences the release of certain hormones (e.g. insulin) and is important for carbohydrate utilization and protein synthesis. There are 112 milligrams of potassium in 100 grams of watermelon, which is rather low in comparison. 100 grams of apple also have a similar potassium content.
Caution: If you have a very sensitive stomach, watermelon should not be consumed in large quantities. Because the pulp contains bitter substances that could possibly lead to stomach problems. On the other hand, bitter substances are also very healthy

More than just water: nutritional values ​​of watermelon

Because they contain so much water, watermelons are considered particularly figure-friendly.

These are the nutritional values ​​of 100 grams of watermelon:
Calories: 31
Protein: 0.5 grams
Fat: 0.3 grams
Carbohydrates: 6.3 grams
Despite its sweetness, the watermelon contains relatively little sugar, namely around 6 grams. In comparison, bananas have a very high sugar content with 17 grams of sugar per 100 grams of fruit.

Please do not throw away: watermelon skin and seeds

Even the inconspicuous parts of the watermelon are healthy:
Peel: The peel of the watermelon is edible and contains a lot of dietary fiber that makes you feel full. It also contains amino acids that help the body build muscle, as well as some vitamins. You can simply nibble the peel or grate it and add it to the salad, pickle it, or use it to make smoothies. If you want to eat the peel, you should use watermelons from controlled organic cultivation.
Kernels: The kernels contain vitamins A, B and C, as well as unsaturated fatty acids and iron, magnesium and calcium. You can of course simply eat them or dry them first and then grind them and stir them into smoothies or yoghurt as a powder. Reddened, the seeds make a crunchy topping for the salad.

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Radishes: They Really are That Healthy

The healthy radishes are known to us as a spicy ingredient in many salads. But the spicy root vegetables can taste much more than just good.

A radish is a healthy root vegetable that belongs to the cruciferous family. Its botanical name is Raphanus sativus, but the vegetable is also sometimes simply called “radish”. The tuber, which is related to the radish, has a slightly pungent taste. It gives salads a light spiciness.

The most famous and commercially available variety of radish only measures up to four centimeters in diameter, is round, white on the inside and wine-red on the outside. However, there are different varieties of radishes, some of which are cylindrical, cone-shaped, or even white on the outside and reddish-pink on the inside.

Radishes grow quite quickly: they germinate after a week and can already be harvested after a few weeks. If you grow radishes yourself, you shouldn’t wait too long before harvesting them, otherwise they will become woody and taste unpleasant.

Cruciferous vegetables (lat: Brassicaceae or Cruciferae) are known to have positive health effects. But how healthy are radishes really?

Radishes and their healthy active ingredients

Radishes are 94 percent water and only have 14 calories. So you don’t have to worry about your preference for the spicy tuber starting.

The following main components make the root tuber so healthy:
potassium
folic acid
vitamin C
calcium
beta-carotene
mustard oil
The mustard oils contained in radishes are responsible for both the pungent taste of the tuber and numerous positive effects on your health.

The active ingredients in radishes have a healthy effect on your body in the following ways:
Anti-inflammatory: According to a study, radishes and other radishes are said to reduce the levels of inflammation in your body.
Diabetes: Positive effects were repeatedly observed in patients suffering from diabetes: radishes increased the antioxidants and reduced free radicals in the body. They regulate your blood sugar levels by inhibiting glucose absorption in your gut and have been shown to reduce your blood sugar.
Gastrointestinal problems: radishes are said to neutralize stomach acid. Therefore, they are said to help with occasional heartburn. However, if you have chronic problems with stomach acid, you should consider making lifestyle changes.
Gallstones: The mustard oil glycosides in radishes and radishes convert to mustard oil isothiocyanates in your body. A study has shown that these substances from black radish have a positive effect on the gallbladder: the active substances detoxify it and help to eliminate gallstones. This can also lower your cholesterol levels since cholesterol can build up in the bile.
Heart: Your heart also benefits from the reduction of “bad” cholesterol in your body: too high a cholesterol value increases the risk of arteriosclerosis. Additionally, several studies suggest a direct link between mortality from heart failure and low consumption of cruciferous vegetables such as radishes.
Liver: According to an analysis of various studies, the substances in cruciferous vegetables protect liver cells in liver diseases (such as liver cirrhosis). They are also said to be able to prevent liver cancer.
Cancer: According to a study, radish extract triggers faster cell death in cancer cells. The US National Cancer Institute explains that cancer research is very much focused on the study of cruciferous plants, since the substances they contain could even prevent the development of cancer cells: mustard oil isothiocyanates have been able to prevent lung cancer and esophageal cancer in animal experiments.

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Green Vegetables: That is Why They are Particularly Healthy

Light energy makes green vegetables an essential food. But why? The keywords from biology lessons are chlorophyll and photosynthesis.

Green vegetables contain more chlorophyll

Green vegetables are green because they contain a lot of chlorophyll. The name comes from the Greek words chloros (green) and phyllon (leaf). The fabric is also called leaf green.

Chlorophyll is a natural pigment produced by plants when they carry out photosynthesis. Through chlorophyll, plants absorb light energy and convert it into chemical energy.

According to researchers at the Max Planck Institute, photosynthesis is the biochemically most important process on earth, as it forms the basis of life and food for animals and humans. Plants could not survive without photosynthesis.

When you eat green vegetables, you absorb chlorophyll and other vital and health-promoting ingredients such as vitamins, nutrients, fiber, antioxidants and carotenoids.

Superfood chlorophyll – are green vegetables healthier?

Are green vegetables healthier than vegetables of a different color due to the phytochemical chlorophyll? More and more studies show that phytochemicals have a positive effect on human metabolic processes. This applies to chlorophyll as well as, for example, to flavonoids and carotenoids. Flavonoids impart red, blue, yellow, and purple coloring to many vegetables and fruits. Carotenoids are often found in green, but also in orange-yellow-red vegetables and fruit.

The German Society for Nutrition DGE therefore recommends taking in the widest possible range of secondary plant substances. And that in the form of vegetables, legumes, fruit, nuts, seeds, potatoes and whole grain products.

The DGE advises against taking chlorophyll in high doses, for example as a dietary supplement in juices, powder or tablets. According to the DGE, the plant substances could be necessary “in the compound of a food” so that green vegetables can have a health-promoting effect. There are also no reliable studies to date on whether the preparations can lead to harmful side effects in excessive doses.

The variety of green vegetables in your kitchen

You probably eat green vegetables mostly as raw vegetables, as a salad, as a warm main course or as a warm side dish. Larger quantities can also be processed well in a smoothie, in pesto, herb butter and sauces. Here is a selection of green vegetables that you can find in almost every supermarket or market in your area:
Green leafy vegetables such as lettuce, rocket, spinach, purslane, nettle or chard
green fruit vegetables such as green peppers, cucumbers, zucchini or avocado
Green cabbage such as broccoli, Brussels sprouts, kale, or savoy cabbage
green onion vegetables such as spring onions, leeks or wild garlic
green legumes such as beans or peas
Herbs such as parsley, lovage, basil, dill, chervil, tarragon or mint
the green of vegetables such as radishes, kohlrabi or carrots
green sprouts or green asparagus plants

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Grapes Are Healthy: But You Should Pay Attention to That

How healthy are grapes really? They are a popular snack, especially in the summer heat. We’ll show you what you should know about the fruity vitamin bombs.

They are definitely delicious, but are grapes healthy? The first local grapes are harvested in Germany in late summer. Sweet and juicy, the grapes have many fans, especially in hot temperatures. Nevertheless, the fructose they contain has the bad reputation of being fattening. Let’s see what’s up with this image.

These ingredients make grapes healthy

The main component of grapes is water. That is why they are also an excellent source of water in summer. The fruits also contain a relatively large amount of fructose and fruit acid. Other nutrients included are:
Vitamin B6: Your body needs it to process proteins in the metabolism and for a strong immune system.
Folic acid: It plays an important role in the metabolism of amino acids and also supports the formation of new blood.
Ellagic acid: This vegetable acid is also found in grapes and is said to reduce the growth and formation of fat cells and boost sugar metabolism.
Resveratrol: This substance is found in the skin of the grapes and is said to have an antioxidant effect.
Vitamin C: Vitamin C actively supports the immune system.

Fructose as a fattening agent?

If you like eating grapes, you should be aware that the fructose they contain can have some disadvantages. As a guide: the sweeter a grape tastes, the more fructose it contains. The negative effects of too much fructose are:
an increased feeling of hunger, which encourages you to eat more
causes the blood sugar level to rise
If you have fructose intolerance, it is best to be careful and not eat too much of the grapes, as they contain a lot of fructose. Consumed in moderation, fructose does not pose a major threat to your slim line, as long as you pay attention to a healthy diet overall.

Caloric content of grapes

A serving of grapes (100 grams) has 65 calories. That’s why you can eat a little more of it with a clear conscience. In comparison, 100 grams of chocolate have 550 calories. Grapes are therefore very suitable as a healthy snack in between meals.

You can also use grapes in many different ways. In another article you will find out, for example, how to make your own grape juice. Other delicious ways to process grapes include:

The classic cheese platter with grapes: All you have to do is dice some cheese and arrange it on a plate together with the grapes. The perfect snack is ready!
Fruit salads aren’t the same without grapes. The small green fruits can be combined with all your favorite fruits.

Are grapes also healthy for diabetics?

Even if you have diabetes, you don’t have to give up grapes. In small amounts, your body can still metabolize the fructose it contains on its own. So a handful of grapes won’t directly spike your blood sugar. But you should keep a close eye on him after you’ve eaten grapes.

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Alfalfa Sprouts: They Really Are That Healthy

Alfalfa sprouts often end up as a topping on the salad. Here you can find out whether the small seedlings are really that good for your health.

Origin and active ingredients of alfalfa sprouts

Alfalfa sprouts are the germinated seeds of a popular forage crop, lucerne. Alfalfa is a legume and originally comes from Asia, where it has been cultivated for many centuries. The name alfalfa means something like “father of food”, which is very apt given the many nutrients it contains. The alfalfa sprouts contain, among other things:
lots of plant-based protein
Vitamin A, strengthens eyesight and skin
Vitamin B1 and B6, important for the nervous system and a well-functioning metabolism
In addition to the immune system, vitamin C also promotes fat metabolism
Vitamin E protects the body from free radicals
essential amino acids such as tryptophan and tyrosine 7
lots of magnesium, iron, potassium, calcium, zinc and phosphate
Furthermore, alfalfa is characterized by the large amounts of antioxidants and chlorophyll. Antioxidants also help scavenge free radicals, while chlorophyll balances acid-base balance.

Saponins for a strong immune system

Perhaps one of the greatest health benefits of alfalfa sprouts is their high saponin content. Saponins are particularly useful for the intestines because they have an anti-inflammatory effect and strengthen the intestinal flora. According to some studies, saponins can also prevent some cancers and ensure a strong immune system.

These modes of action are also attributed to saponins:
Saponins ensure that harmful bacteria are combated and bacteria that are beneficial for the intestinal flora are encouraged to grow.
Saponins bind cholesterol in the intestine. As a result, they do not get into the bloodstream as quickly.

Alfalfa sprouts as a remedy for autoimmune diseases

In autoimmune diseases such as lupus erythematosus, the body’s own defenses turn against the body. The antibodies then inflame the tissue and organs. In medical tests, these symptoms could be reduced by saponin. Therefore, alfalfa sprouts might actually be helpful for treating such diseases.

Preparation of alfalfa sprouts

It is best to always buy organic alfalfa sprouts. But you can also easily draw them yourself. After you have briefly rinsed the fresh sprouts with water, you can use them in many different ways:
Sprinkle raw sprouts on bread with cream cheese or hummus for a healthy topping.
Mix alfalfa with some quark and you have a delicious dip for vegetable sticks.
Top off a tasty salad with a few alfalfa sprouts.

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Food

Is Beer Vegan? Vegans Should Know That

Is beer vegan? Sure, you might think, but it’s not that simple. We explain what you need to know about beer as a vegan.

Beer consists mainly of water, hops and barley. So it’s purely plant-based and therefore vegan, right?
Unfortunately it’s not that easy. Because many drinks, including some types of beer, contain flavorings or colorings that are of animal origin. For example, they are obtained from scale insects. Some beverages, such as wine, are also clarified with gelatin and casein.

During clarification or fining, clarification agents from beer and wine are used to bind suspended matter that can cloud the liquid and filter it out. The problem here is that clarifying agents are regarded as auxiliary agents and therefore do not have to be on the label. So there is no clear indication of whether the drink is vegan or not.

German beer is mostly vegan

Vegans in Germany can drink local beer with peace of mind, because it does not contain any animal substances. The reason for this is the Purity Law, which stipulates that beer may only be brewed from water, hops, malt and yeast. Yeast is vegan because this unicellular microorganism has no central nervous system and therefore does not feel pain. Therefore, yeast is not assigned to the animal kingdom.

With German beers, you are also on the safe side with the clarification agent: the beers are clarified with kieselguhr and not with animal products. This substance consists mainly of fossil diatoms. Incidentally, naturally cloudy beers or cellar beers are not filtered at all. You can also read about it on the website of the German Brewers’ Association. Only the labels on the bottle may have been attached using glue of animal origin. Then theoretically, depending on the type, not every bottled beer would be vegan.

As a vegan, you can be sure that German beer is vegan, with the exception of the label. However, the situation is different with mixed beer drinks or types of beer from abroad.

Is beer vegan? exceptions

The Purity Law does not apply to beer that is not brewed in Germany. Depending on the manufacturer, these may contain ingredients of animal origin. For example, some beers contain honey to create a more aromatic taste, or they are clarified with the help of animal products. However, a rethink is slowly taking place here as well. For example, Guinness from Ireland no longer uses animal products.

With beer mix drinks like Radler, it always depends on what else is mixed with it. Because lemonades or fruit juices are often clarified with gelatine, they are therefore not vegan. Check with the manufacturer if you’re unsure if your beer is vegan.

Whether vegan beer or not: Enjoy it in moderation. Because even a little alcohol shortens life expectancy.

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