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Grilling Spare Ribs: This is How They Become Really Tender!

Want to grill spare ribs but don’t have time to turn them over and over for 3-4 hours over low heat? Why not try this recipe, in which the spare ribs are first cooked in a spicy broth. You have never eaten more tender spare ribs – I promise!

Spare ribs are something delicious: you can nibble on the crispy ribs to your heart’s content until your fingers and face are really smeared with barbecue marinade. Because eating spare ribs with a knife and fork is a no-no!

Along with pulled pork and beef brisket (breast of beef), the spicy ribs are part of the “Holy Trinity” of classic American barbecues. Traditionally, spare ribs are cooked over low heat for several hours, turning them over and over again. This allows the fat to spread out slowly, making the meat tender and crispy. Unfortunately, not everyone has the patience of the American BBQ forefathers and grilling spare ribs often turns into a fat-soaked, chewy, and burnt affair.

Our recipe suits all friends of quick barbecue enjoyment because the ribs are first pre-cooked in a seasoning broth for half an hour. The pre-cooking can also be done a day before the BBQ. After that, 15 to 20 minutes on the grill is enough! A positive side effect: pre-cooking the ribs makes them less greasy.

Grilling spare ribs: the ingredients

  • 2 kg pork rib ready to cook
  • 2 onions
  • 2 cloves of garlic
  • 1 tbsp sea salt
  • 2 tablespoons oil
  • 150 ml dark beer
  • 2 tbsp ketchup
  • 2 tbsp tomato paste
  • 1 teaspoon of liquid honey
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp paprika powder
  • Salt
  • Tabasco
  • pepper from the grinder

Grilling spare ribs: That’s how it’s done

  1. Wash the spareribs, pat dry, place in a saucepan, pour over enough water to cover, and bring to a boil. Peel and onion and a clove of garlic, cut in half and add to the water along with a level tablespoon of sea salt.
  2. Let simmer for about 30 minutes.
  3. Put the oil in a pan, peel, and dice the remaining onion, and sweat in the oil until translucent. Peel and press the garlic. Pour on the beer, let it reduce a little, and mix in a bowl with the ketchup, tomato paste, honey, mustard, and Worcestershire sauce. Add the paprika powder and season with salt, Tabasco, and pepper.
  4. Remove the spareribs from the broth and place them on a hot grill. Brush with the beer sauce and grill for 15 to 20 minutes, turning occasionally. Keep brushing and turning with the marinade.
  5. Divide the spare ribs into individual ribs and serve them arranged on plates. This goes well with coleslaw.
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Food

Not Everyone Mixes What They Promise!

Just a quick mix? Stiftung Warentest has currently tested a wide range of blenders. There were 18 devices ranging from inexpensive smoothie mixers to medium-priced stand mixers to high-end high-performance mixers. Who stands out with their performance? And who turned out to be the surprise loser?

A fresh smoothie or a creamy vegetable soup? Stand mixers are used again and again in the kitchen and puree vegetables and fruit in no time. But what are the differences between the devices? Because the result does not always meet expectations. So how do you find the blender that suits you best?

What do you want to mix?

Not every mixer is equally good at all tasks. Irrespective of the test results below, one must first become aware of what the device is actually intended to mix?

  • Smoothie mixer: They are suitable for smaller amounts of up to 600 milliliters, i.e. about two glasses of fruit juice or smoothie. Most of the mixing containers can be closed with a lid and can be easily taken with you.
  • Stand mixer: If you want to make purees or baby food, for example, it is best to use a stand mixer. Even smoothies with a high liquid content are no problem for him. A good blender will even conjure up mayonnaise.
  • High-performance mixer: For ambitious hobby cooks, either a food processor with a matching mixer attachment or a high-performance mixer is worthwhile. They can be used to mix, puree or, in the case of ice cubes, crush larger quantities.

The stand mixer was put to the test!

In total, Stiftung Warentest tested 18 different mixers. These included six smoothie mixers, seven devices with an output of up to one kilowatt, and five more powerful mixers with an output of more than one kilowatt. The test result summarizes, among other things, the respective handling, the lifespan, and the quality of the preparations. The smoothie mixers should conjure up green smoothies and mixed fruit drinks.

The blenders, including the high-performance devices, had to prove their skills in the preparation of green smoothies, ice cream drinks, mayonnaise, pancake batter, nut butter, baby food, and cold vegetable soups. They should also crush ice cubes and chop parsley and onions.

AEG SB25003 makes the best smoothie!

All six smoothie blenders tested, regardless of the price, are safe to use and deliver a good smoothie result. However, the devices from Clatronic and Russell Hobbs fail in the endurance test and give up before the halfway point of the test. The smoothie blender from AEG emerged as the winner of the test.

Braun blender prevails

If you want to use your mixer often and in a variety of ways, it is worth spending ten to 20 euros more in the category of stand mixers up to 1000 watts. The general mix result is not responsible for the poor rating of the cheaper devices from Russell Hobbs and AEG, but rather the poor handling and short shelf life.

The knives of the mid-priced Bosch mixer spin when making baby porridge, and all devices fail when making thick nut butter. The best was the Braun JB 5160 blender. The result of Krups’ most expensive mixer was only “satisfactory” – it failed to handle. In general, all devices are comparably heavy and noisy.

Big loser: Kitchen Aid

High-performance blenders are generally expensive, except for the €172 WMF blender, which has a “satisfactory” rating. The biggest weakness here is putting on and taking off the mixer attachment. The fast blades of the Vitamix puree are best, it even crushes small raspberry seeds. The second good in this group is the Gastroback Mixer. For noise and durability, the Kitchen Aid mixer receives the grade unsatisfactory. In the endurance test, a drive belt tore early and a pitcher broke.

Hand blender vs stand mixer

Many households already have a hand blender – isn’t that enough? For comparison, Stiftung Warenest tested the successor to a good hand blender from test 8/2011 (see test.de/stabmixer). He did well! It usually purees and mixes well or very well, but does not crush ice. He chops herbs and onions much better in the chopper attachment than in standing devices.

The conclusion

If you want to drink a fresh smoothie every day, you are well-advised to use the AEG smoothie mixer for 40.50 euros. Cheaper devices are more difficult to handle and one has to reckon with the release of critical substances from the silicone seals.

For applications that go beyond preparing a smoothie, a blender is worthwhile. Not everyone is worth their money, but here, too, it is better to invest ten euros more. Otherwise, it could happen that he is not her kitchen helper for long. In any case, you are well served with the Braun blender, as it does what it promises for its price.

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Lifestyle

Can Animals Mourn? This is How They React to a Death

Do animals feel grief when they die? What is certain is that they behave differently. This is how animal grief differs from human grief.

That’s how people mourn

What is grief anyway? By definition, grief is emotional pain over a loss or misfortune. One also speaks of an individual and internal process. Mourning people are in a state of emergency. They withdraw, are not very active and hardly react to positive things.

The grieving process varies from person to person. Some people don’t want to face the fact, the misfortune. Others cry and scream, behaving as they did in the earliest phase of their lives.

Mourners are overwhelmed by a feeling of pain, which can also lead to health consequences such as migraines, dizziness, heart palpitations, back pain or faster aging. Some of the symptoms can probably be traced back to a changed hormone balance and the high energy expenditure.

Animals also behave differently after a death

Whether this grief, as we know it from humans, is also widespread among animals is still a matter of debate among researchers. Researchers have observed how animals deal with the loss of a companion. Behavior resembling mourning was noted in six whale species. Orca mothers continued to carry the dead cub’s body on their backs or in their mouths for days. Some have even brought it to the surface of the water.

Similar behavior has also been observed in other intelligent animals. In 2008, a group of chimpanzees were observed at a UK safari park petting a deceased chimpanzee and attempting to rouse it. Elephants keep coming back to the dead herd member for days.

However, other animals such as crows surround the dead conspecifics. Most likely, they only do this to inspect his dead body for the cause of death – out of self-defense. So, is the behavior of the animals really sadness or just self-interest? Maybe the herd animals just have to deal with the fact that they are alone now. Researchers do not agree on this question.

Is grief in animals the same as in humans?

Feelings of grief occur, if at all, when the animals were closely related or had lived together for a long time. The loss of a group member triggers the release of stress hormones in some animals. Because death is accompanied by a loss of security. If a leader dies, the herd of elephants can separate. If the partner dies in wild geese, it is also possible here that the remaining goose loses its place in the flock.

So do animals only feel sadness when their fellow species dies? The example of a female gorilla shows something else: In a zoo, the female gorilla had a pet cat. For weeks after the cat was hit by a car, the female gorilla shared with her carers the signs she had previously learned for sadness and crying.

Even though these signs indicate that animals mourn too, the majority of researchers agree that animals cannot feel compassion. The grief we are talking about is a human concept. After all, one can only observe the behavior of the animals, but not measure their feelings.

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Lifestyle

Secret Codes at Ikea: When They Are Used – and What They Mean

Secret codes are not only used by the police – also at Ikea. Codes are often used for announcements, which customers cannot do much with. But what do they actually mean?

These secret codes are very common at IKEA – what do they mean?

In most cases, the meaning of the codes is only temporary: In order to guarantee the security of the codes, it can be assumed that IKEA will periodically renew some of the codes. Nevertheless, the meaning of some codes that appear particularly frequently can be interesting.

With some of the codes you can be pretty sure of the meaning. This includes, for example, the code 89. This is not only used at IKEA, but also in many other department stores: The code expresses that the store is busy and more staff is needed.

Code 88 is about a basic cleaning, maintenance or repair. Also, the meaning of the code 200 is pretty certain. This is also due to the fact that additional skilled workers are required.

The meaning of other mysterious IKEA codes – “Pippi Longstocking” and Co.

However, many of the IKEA codes are only speculative for us and their meaning is not certain. Nevertheless, it can be interesting to take a look at the codes that are common but raise a big question mark for us as buyers.

For example, if “Pippi Longstocking” is mentioned in an announcement, this is code for the need for security personnel. “Lucky Luke” is a code that requests that more registers be manned. Nevertheless, it can be assumed that a code will never remain identical for long. The code 300 is used to notify that there is an injured customer. The code 500 is used in a similar way: This is used to call first aiders in German IKEA stores. If you go to a branch in Switzerland, the code 500 has a different meaning. By naming this code, the Swiss IKEA branches are informed that a caregiver has lost sight of a child in Smaland. Other customers and employees are asked to help with the search.

The code 1000 has a different meaning depending on the number of executions. Simply calling it out suggests that all customers and staff should be on the alert. If the code is called a second time, an evacuation will be prepared. The third time the code “1000” is called, the evacuation is then carried out. How serious the situation really is cannot be predicted: it can be a compulsory exercise, but it can also be a bomb alert or a real danger to life.

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Lifestyle

Dirty Joints? With This Secret Trick They Become Clean Again

Joints don’t get nicer over time. Whether in the kitchen, bathroom or laundry room. Either dirt collects or mold forms due to moisture. You can find out here which trick you can use to get your joints clean again.

With this secret trick, joints become clean again

At some point it is enough and you can no longer bear the sight of dirty joints in the kitchen, bathroom or laundry room. Whenever you look at it, the question pops into your head as to how you can get the joints nice and bright and clean again. A wide variety of advice, tips and tricks are circulating. White wax is supposed to help: After cleaning, simply rub the joints with a white candle to give them impregnation protection and preventively help to give them a new shine. However, caution is advised here. At the latest with the next hot shower or when washing the dishes in the kitchen, the wax melts, dissolves more difficult than right and, in the worst case, clogs the drain. The rest that does not come off usually remains as a sticky gray mass and is difficult to remove without leaving any residue.

The trick with the baking powder is a lot more promising: simply dilute a packet of baking powder with a little warm water to create a spreadable paste. With a few dashes of lemon you can improve the effect if necessary. In any case, it smells even fresher. Brush the paste onto the grout with a (preferably discarded) toothbrush. Wait about 20 to 30 minutes and let the mixed baking soda paste work. In the case of stubborn dirt, you can scrub a little with the toothbrush and finally rinse everything off with a little water. Finished!

Baking powder usually contains baking soda, which, when combined with e.g. citric acid (hence the dash of lemon), becomes an active so-called raising agent. If there is no baking soda in baking soda, it is usually other acidifiers, such as tartaric acid. Baking powder also contains a release agent, such as cornstarch. Together with moisture and heat (therefore ideally use warm lemon water) carbon dioxide is released. When baking, the tiny CO2 bubbles ensure that the dough rises. Using this to clean your grout will loosen deep-seated dirt and unhealthy mold. To clean your grout, you better use baking soda instead of a chemical club for the sake of the environment. This is an effective, cheap and, above all, much healthier alternative.

Dirty joints – how to prevent

Tiles and joints belong together and are usually laid where it gets wet and damp. As a rule, it can hardly be avoided that dirt or water gets on and into the joints. However, there is something you can do to stop discoloration and mold from forming.

As a preventive measure, you should always keep the area around the tiles clean and rub dry after showering or using the sink, for example. Regular airing of the rooms also helps. This way you can delay the baking soda cleaning that will eventually be necessary.

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Food

Carrots: This is How They Become Crunchy Again

When carrots go soft, there is a very simple trick to make them crunchy again.

With this trick you can get them crispy again!

Only if your carrots already show mold should you not eat them under any circumstances. Softened carrots can be used in a soup or in casseroles, for example.

As a rule, the orange-colored vegetables keep for seven to ten days in the refrigerator. But you should definitely remove the carrots from the plastic packaging immediately after buying them in the supermarket. This ensures that water forms in it, which causes the carrots to go moldy. If the carrots lose their freshness, there is a very simple trick you can use to get them crunchy again:

Place or set the carrots in a large container.
Cover them completely with cold water.
Leave the carrots in the fridge for at least 8 hours, but preferably overnight.
The next day you can take them out of the water and prepare crunchy carrots.
The cold water ensures that the roots can absorb enough water again. In this way, the carrots regain sufficient moisture and volume. This makes them fresh and crisp again at the end. Since the root vegetables take up more space with the enriched water, you should also choose a container that is large enough.

Tip

A tip at the end: After shopping, you can wrap the root vegetables in a damp cloth at home and put them in the vegetable drawer in the fridge, then the carrots usually stay crisp longer and don’t even have to take a bath in cold water.

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Cooking Tips

Warm up Fries: With These 3 Options, They Taste Freshly Made

If you overestimated your hunger and there are a few fries left over, you can reheat them later. Various methods allow you to make the fries taste freshly made.

Warm up fries properly: 3 ways

But you don’t have to throw away the soft fries. You can reheat them so that they taste freshly made again. There are several methods you can use to do this:

In the Airfryer: First switch on the Airfryer and let it warm up. Then fill it halfway with the leftover fries and fry them for about three minutes. Give the mixture a good stir and heat it up for another three minutes.
In the oven
On the stovetop: Start by heating about 3 tablespoons of oil in a pan. This is suitable for example

Which of the three methods appeals to you the most and which fries you like best, of course depends on your individual taste. But before you throw away the fries or eat them cold, try these options out and see for yourself.

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health

Dangerous Pistachios: They Taste Strange, They Can Be Poisonous and Carcinogenic

Pistachios are a popular and healthy snack. They contain all the essential amino acids and are a complete source of protein. But caution is advised: sometimes pistachios can also be poisonous and even carcinogenic. We’ll tell you what to look out for.

Pistachios as a slimming agent

Pistachios are even said to help with weight loss: as part of a study conducted for more than three months, researchers at the University of California in Los Angeles gave 52 overweight test subjects two different snacks to nibble on in the evening. One half received 45 g pistachios, the other 60 g savory biscuits. Surprisingly, the pistachio eaters lost weight faster than the savory group, even though pistachios contain significantly more fat. Although the result gives food for thought, pistachios are not suitable as a basis for an effective diet. But you can make a positive contribution.

But be careful with pistachios, because the cheap varieties in particular are sometimes contaminated with toxic aflatoxins. These are toxins that are formed by a mold, more precisely: they are metabolic products of the molds Aspergillus flavus and Aspergillus parasiticus.

Since these fungi thrive best in warm and humid environments, foods from tropical and subtropical regions are particularly affected – for example peanuts, pistachios, almonds and other imported nuts, but also rice, corn and soybeans. Aflatoxins are considered toxic and carcinogenic. German food authorities have found increased levels of aflatoxins in pistachios from Iran in recent years.

We explain what you need to look out for when buying, eating and storing pistachios.

Pistachios are very healthy, contain all essential amino acids, potassium, iron, polyphenols, many other vitamins, antioxidants and unsaturated fatty acids and have a high triglyceride level and protein content. Unfortunately, however, incidents about aflatoxins, carcinogenic mold toxins, being found in cheap pistachios are becoming public again and again.

So that you can enjoy the actually very healthy stone fruits carefree, you should pay attention to the following things:
Drying phase: In the traditional production of pistachios (e.g. from Iran), they are not dried by machine, but in the sun. Since this process takes longer than the mechanical one, mold can quickly form here. So it is best to make sure that your pistachios have been dried by machine in a company. But be careful: loads are also possible here.
Smell: If the pistachios smell musty or rancid, you should definitely keep your hands off them.

Storage at home: You should store pistachios in their shells in a dry and cool place, then they can be kept for several months. They can spoil quickly even at room temperature. Pistachios that have already been shelled must be stored in the refrigerator. There they will keep in an airtight box for up to four weeks.
Tip: Pistachios can be frozen. They will keep like this for up to a year.
The general rule is: keep your hands off cheap pistachios: the controls to reduce toxins are expensive and people often skimp on them, which is why increased aflatoxin levels are found in cheap pistachios.
The world’s largest pistachio-growing region is in south-eastern Iran, around the cities of Kerman and Rafsanjan. The second largest producer is California, the largest growing area is here in the San Joaquin Valley. Pistachios were not imported into the USA until around 1880 and were cultivated there a short time later. The third largest producer of pistachios is Turkey.

Pistachios: what’s in them?

100g shelled pistachios contain 518 calories, 52g fat, 18g protein, 12g carbohydrates and 10.6g fiber. Stone fruits also contain a lot of minerals and vitamins, such as sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, ß-carotene, vitamin E, vitamin B1, vitamin B2 and vitamin B6, folic acid and vitamin C.
High quality pistachios
If you want to be on the safe side, it is best to buy high quality. We have put together a small selection of high-quality pistachios.

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Food

The 10 Healthiest Types of Fruit: They Contain The Most Vitamins and Minerals

Eat healthy: Numerous diseases can be avoided by regularly eating healthy fruit. But which types of fruit are the best and what ingredients make them so healthy? We explain the healthiest types of fruit and tell you the positive effects.

Apricots: Small vitamin bombs

The rose family is usually completely wrongly overshadowed by peaches and nectarines. Apricot season is in July and August and the fruit tastes delicious both fresh and dried.
The orange color has a significant amount of beta-carotene, which with regular consumption strengthens your immune system and protects against cancer. It also has a positive effect on hair and nail growth as well as on eyesight and ensures beautiful, healthy skin.
Numerous B vitamins strengthen the central nervous system, improve mood and increase the ability to concentrate. The sweet fruits also help you lose weight because they contain hardly any fat and few carbohydrates.
When buying, however, you should pay attention to the degree of maturity. If the fruit yields slightly to pressure, it tastes best and the stone is easy to remove. They should also be eaten within a few days, as apricots don’t stay fresh that long and can go bad quickly.

Power fruit avocado

The avocado belongs to the laurel family and is a berry from a botanical point of view. Around 5 million tons of avocados are harvested worldwide every year.

The avocado is considered a versatile powerhouse because it contains many vitamins, unsaturated fatty acids and minerals. These include magnesium, potassium, phosphorus, calcium, iron, manganese and copper. It has the highest protein content of all fruits and is rich in fiber, which has a positive effect on digestion. A special combination of carbohydrates

An avocado can be said to be ripe when it feels heavy because of its size and is dark in color. If you want to speed up the ripening process, simply place them in a paper bag for 2-4 days.

The blue miracle: blueberries

Fresh, juicy blueberries are considered the summer trend par excellence. Whether in the breakfast bowl, as a sweet afternoon snack or as an eye-catcher in your drink, the blueberry can no longer be missing.

The sweet aromatic berries contain a variety of healthy ingredients. In addition to vitamins A, B, C and E, beta-carotene and the minerals iron, potassium, calcium and magnesium, blueberries also contain a large amount of fiber. Thanks to the nutrients it contains, the small fruit supports heart health, bone formation, blood pressure, cancer prevention and even mental health.

Blueberry peak season is July. The fruits are harvested in abundance: one bush produces up to 6,000 blueberries per summer. The skin of blueberries is naturally covered with a white frost. This protective layer prevents the berries from drying out. For this reason, blueberries should only be washed shortly before consumption so that the protective film keeps the fruit fresh for as long as possible.

Strawberries as a slimming agent

Did you know that you can even eat the green leaves on the strawberries? They also have a healing effect as a tea, for example for intestinal diseases, inflammation, joint pain or nervousness.

Snacking allowed: Strawberries are not considered the healthiest fruit for no reason. The delicious berry is extremely low in calories and at the same time particularly rich in vitamin C, calcium, potassium, iron, zinc and copper. Dietary fiber, which promotes digestion, also prevents cancer and cardiovascular diseases. It is one of the favorite types of fruit in Germany and should not be missing in summer.

Strawberries belong to the so-called non-climacteric fruits. This means that they do not continue to ripen after harvest

Cantaloupe melon as a vitamin bomb

The cantaloupe melon contains a lot of vitamins A and C, which strengthens the immune system and protects against all diseases. It is relatively high in potassium, which is good for your heart and lungs and helps you feel more relaxed.

The melon is about 90 percent water, which aids in hydration and keeps you hydrated. No summer without melons. They are an absolute must.

Concentrated nutrient power: figs

Figs are so-called false fruits because the flower grows inwards. The actual fruits are the small seeds in the “pulp”.

Figs are rich in fructose and glucose: 100 grams contain a whopping 55 grams of carbohydrates. Very remarkable for the superfood fruit. In addition to vitamins A, B1, B2, B6, C, folic acid and niacin, it contains a lot of potassium when dried and has a detoxifying effect. The kernels are rich in fiber and improve the intestinal flora. In addition, figs have a stimulating effect and can even be eaten with their skins when ripe.

Did you know that there are male and female fig trees? Although the males do not bear fruit, they are nevertheless indispensable because they are needed for the fertilization of the female trees.

Raspberries: The most beautiful summer fruit

The delicious low-sugar berries are among the most valuable local summer fruits. There are over 200 species of raspberry, but only a few that are grown and consumed commercially. A single plant can produce a few hundred raspberries per year.

The pink fruit contains valuable vitamins A, B and C and some minerals that support the immune system. Added to this are the antioxidant, blood-cleansing and cancer-preventing effects of flavonoids.

Did you know that raspberries have an appetite stimulating, dehydrating and colon cleansing effect? Even the raspberry leaves are healthy: teas and tinctures refresh and revitalize over the long term.

Raisins: Small but mighty

Raisins are dried grapes, and vitamin C is lost during the drying process. It takes more than 4 tons of grapes to produce 1 ton of raisins. The best raisins are said to come from Malaga in Spain.

However, raisins still contain plenty of healthy nutrients such as iron, potassium and B vitamins. A study found that regular consumption of dried grapes reduces the risk of heart disease.

Like all dried fruits, raisins also contain a lot of sugar and should only be eaten in moderation. As an energy supplier, however, they are great for sports or high mental demands.

Black currant as a vitamin C bomb

The blackcurrant is one of the oldest medicinal plants and, with a content of 180 milligrams of vitamin C, contains more than three times as much vitamin C as a lemon. The dark blue fruit also contains vitamin E, calcium and potassium. It is one of the fruits with a lot of zinc and, thanks to its antioxidant effect, has a positive effect on the cardiovascular system and the immune system.

The black currant is also often referred to as “vegetable cortisone” due to its rapid anti-inflammatory effect.

The fruit can be eaten raw but is usually prepared in various sweet and savory dishes. Black currant is a perennial plant that can survive 15 to 30 years in the wild.

The all-rounder: lemons

Lemons are considered an all-rounder fruit that can be used in many ways. Whether in fresh mineral water, on delicious fish or as a juice in a salad: the sour fruit always makes a good impression. It is well known that lemons contain a lot of vitamin C. But one does it an injustice if one were to reduce it to just this effect. Positive effects on the body:
Strengthens the immune system with vitamin C
Promotes digestion thanks to the fiber it contains
Cleans the urinary tract and flushes out toxins
Detoxifies the liver
Anti-inflammatory through antibacterial and antiviral effect
Prevents heart attack and cancer
Accelerates wound healing
Good for the skin
Dripping lemon juice on other fruits can prevent them from turning brown. Lemon oil can be used in aromatherapy and contributes to relaxation.

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Dangerous Pistachios: If They Taste Strange, They Can Be Poisonous and Carcinogenic

Pistachios are a popular and healthy snack. They contain all the essential amino acids and are a complete source of protein. But caution is advised: sometimes pistachios can also be poisonous and even carcinogenic. We’ll tell you what to look out for.

Pistachios as a slimming agent

Pistachios are even said to help with weight loss: as part of a study conducted at the University of California in Los Angeles, researchers gave 52 overweight test subjects two different snacks to nibble on in the evening for more than three months. One half received 45 g pistachios, the other 60 g savory biscuits. Surprisingly, the pistachio eaters lost weight faster than the savory group, even though pistachios contain significantly more fat. Although the result gives food for thought, pistachios are not suitable as a basis for an effective diet. But you can make a positive contribution.

But be careful with pistachios, because the cheap varieties in particular are sometimes contaminated with toxic aflatoxins. These are toxins that are formed by a mold, more precisely: they are metabolic products of the molds Aspergillus flavus and Aspergillus parasiticus.

Since these fungi thrive best in warm and humid environments, foods from tropical and subtropical regions are particularly affected – for example peanuts, pistachios, almonds and other imported nuts, but also rice, corn and soybeans. Aflatoxins are considered toxic and carcinogenic. German food authorities have found increased levels of aflatoxins in pistachios from Iran in recent years.

We explain what you need to look out for when buying, eating and storing pistachios.

Pistachios are very healthy, contain all essential amino acids, potassium, iron, polyphenols, many other vitamins, antioxidants and unsaturated fatty acids and have a high triglyceride level and protein content. Unfortunately, however, incidents about aflatoxins, carcinogenic mold toxins, being found in cheap pistachios are becoming public again and again.

So that you can enjoy the actually very healthy stone fruits carefree, you should pay attention to the following things:
Drying phase: In the traditional production of pistachios (e.g. from Iran), they are not dried by machine, but in the sun. Since this process takes longer than the mechanical one, mold can quickly form here. So it is best to make sure that your pistachios have been dried by machine in a company. But be careful: loads are also possible here.
Smell: If the pistachios smell musty or rancid, you should definitely keep your hands off them.

Storage at home: You should store pistachios in their shells in a dry and cool place, then they can be kept for several months. They can spoil quickly even at room temperature. Pistachios that have already been shelled must be stored in the refrigerator. There they will keep in an airtight box for up to four weeks.

Tip: Pistachios can be frozen. They will keep like this for up to a year.
The general rule is: keep your hands off cheap pistachios: the controls to reduce toxins are expensive and people often skimp on them, which is why increased aflatoxin levels are found in cheap pistachios.
The world’s largest pistachio-growing region is in south-eastern Iran, around the cities of Kerman and Rafsanjan. The second largest producer is California, the largest growing area is here in the San Joaquin Valley. Pistachios were not imported into the USA until around 1880 and were cultivated there a short time later. The third largest producer of pistachios is Turkey.

Pistachios: what’s in them?

100g shelled pistachios contain 518 calories, 52g fat, 18g protein, 12g carbohydrates and 10.6g fiber. Stone fruits also contain a lot of minerals and vitamins, such as sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, ß-carotene, vitamin E, vitamin B1, vitamin B2 and vitamin B6, folic acid and vitamin C.

High quality pistachios
If you want to be on the safe side, it is best to buy high quality. We have put together a small selection of high-quality pistachios.

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