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Potato Chips: That’s Why They’re so Addictive – They’ll Get Rid of The Calories Quickly

Chips are as much a part of a TV night as amen is to church.

Chips: Human physical condition is important

Particularly piquant: The fatter the test person who had to taste the chips – in the scientific sense – was, the more the reward center in the brain was activated when eating the potato chips. The comparison of food and drugs in terms of how they work in the brain also shows parallels. The messenger substance “dopamine” plays a central role here. This means: It can happen that you need more and more of something to get the same happiness as the first time – This becomes addictive.

Isa Mack from the “University Hospital Tübingen” doesn’t see it that dramatically. One thing is clear to them: nutrition and the reward system belong together. “For anything that is important for self-preservation and self-reproduction, the reward system has to kick in,” she told the world. The special preference for “sweet and greasy” is evolutionary. It is also known that the reward system of overweight people reacts differently to food. “But that doesn’t mean that it was always like this or that it can’t be changed,” says Mack.

It also provides a way to enjoy chips without a guilty conscience. “You have to trick yourself.” One possibility, for example, is not to take the whole bag with you, but just a small bowl in front of the television. If you want to work off the chips again, nutrition experts recommend sport.

It takes so much exercise to get rid of the chips

But chips can also be really healthy if you prepare them yourself. If you cut and prepare the potato slices yourself, season them and put them in the oven, then the snack is significantly lower in calories than the industrially produced fattening foods. There are now numerous alternatives to the classic snack. Chips are now made from carrots, zucchini and beetroot. Sweet potatoes are also good for making homemade chips.

A test by Sport1 shows how long you have to do sports if you should succumb to the temptation of 100 grams of potato chips: According to this, you either have to jog for 45 minutes, walk for 90 minutes, do 60 minutes of strength training, ride a bike for 75 minutes, 60 minutes of breaststroke or 35 minutes of squash.

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Food

Bitter Substances: That’s Why They’re so Healthy

Bitter tasting foods are not very popular with many people. However, the bitter substances it contains have a very positive effect on our health and can prevent numerous diseases.

What are bitter substances?

As the name suggests, the key characteristic of all bitter substances is their bitter taste. They are found in many different plants and are often used in herbal remedies. Bitter substances are generally said to improve blood circulation and digestion and to stimulate the appetite. They also have an anti-inflammatory and antibacterial effect.

Foods that provide you with a considerable amount of bitter substances are e.g.:
chicory
artichokes
grapefruits
iceberg lettuce
Spices, such as ginger, fennel, cinnamon and cardamom
Medicinal herbs such as yarrow, hops and dandelion
Bitters are also available as dietary supplements and can be swallowed as pills and capsules. However, this is not recommended, as the positive effects are largely triggered by chewing the food in the mouth. Even the bitter taste that we perceive through our tongue has a digestive effect and stimulates the production of gastric juices and bile.

Bitter substance cynarin for liver and bile

The bitter substance cynarin is found in large quantities in artichokes and has many positive effects on health:
The bitter substance promotes the formation of bile and thus stimulates digestion. Cynarin is an effective remedy, especially for bloating, flatulence and other digestive problems.
Cynarin has a protective effect on the liver. It may even support the regeneration of liver cells. However, this has not yet been scientifically clarified.
There is evidence that regular use of Cynarin lowers LDL cholesterol and helps raise “good” HDL cholesterol levels. With its antihypertensive effect, the bitter substance therefore plays an important role in the prevention of arteriosclerosis.
You can get cynarin by eating artichoke hearts. If you don’t like them, you can also add the substance in the form of extracts or as artichoke juice.

The bitter substance in grapefruit: naringin

The bitter substance naringin is mainly found in grapefruit and pomelos. If it is broken down in the stomach, it produces the secondary plant substance naringenin. This is associated with a number of positive health effects:
Like all flavonoids, naringenin is also said to have an antioxidant effect. Antioxidants neutralize free radicals in our body, which allows them to protect us from oxidative stress and the diseases that result from it.
Naringenin also has a cholesterol-lowering effect and thus prevents cardiovascular diseases.
Like all bitter substances, naringin also has positive effects on our digestive system. There is even evidence that naringenin can prevent colon cancer.
Note: Taking naringin with some medicines may make them less effective. In such cases, talk to your doctor beforehand about the extent to which eating grapefruit is safe for you.

Lactucin as a natural pain reliever

Lactucin is found in many bitter-tasting leafy greens, such as iceberg lettuce, endive, radicchio, chicory, and frisée. The bitter substance has a calming and anti-inflammatory effect. In addition, studies prove the positive effects in neurodegenerative diseases. There is evidence that lactucin promotes the growth of nerve processes.

Lactucin also has a strong pain-relieving effect. In an experiment in which the bitter substance was administered to mice, it came relatively close to the effects of conventional painkillers.

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Food

Wheat Germ: That’s Why They’re so Healthy

Wheat germ is actually a waste product in flour production, but it is very healthy. You can find out here what advantages they bring to your health.

Wheat germ is a tiny component of ripe wheat grains. They are at the top and only make up about three percent of the total weight. Just like wheat bran, the sprouts are a by-product of flour production.

The germs are separated from the grains in a complex process. Since the sprouts are very oily, the flour would go rancid faster and have a shorter shelf life, so they are removed. Since wheat germ contains many valuable nutrients, it is stored, sold separately or processed into wheat germ oil.

Wheat germ is so healthy

Wheat germ is particularly rich in vitamins, minerals, trace elements and amino acids. In addition, the protein-rich seedlings contain unsaturated fatty acids.

Wheat germ contains a particularly large number of these vitamins:
Vitamin B1: plays an important role in the functioning of our nervous system. If the vitamin is missing, depressive moods and poor memory can occur
Vitamin B2: also known as riboflavin, is relevant for the metabolic processes in the body
Vitamin B3: supports the energy metabolism and helps to absorb important nutrients from the diet
Vitamin B5: also known as pantothenic acid, is important for heart health, lung function and digestion. In addition, it is said to reduce stress and improve hair growth
Vitamin B6: important to strengthen our immune system and nervous system
Vitamin B9: the so-called folic acid. It supports blood formation, growth and the formation of new cells
Vitamin E: has an antioxidant effect and ensures that cells are protected from free radicals, which are involved in the development of various diseases. The German Society for Nutrition recommends that adults consume around twelve to 15 milligrams of vitamin E every day. Already 50 grams of wheat germ can cover this need
In addition, wheat germ is rich in important nutrients:
The seedlings contain valuable minerals such as:
Calcium: important for building and maintaining bones, teeth and muscles
Potassium: improves the functioning of muscles and nerves
Magnesium: ensures that muscles can work well
Phosphorus: is required for energy metabolism
It also contains the following trace elements:
Iron, which promotes oxygen transport in the blood
the antioxidant selenium
Zinc, which is also considered a beauty element.
Wheat germ also has these positive effects on your health:
A study indicates that regular consumption of wheat germ slows down the aging process.
The University of Graz found out in 2013 that the ingredient spermidine ensures that degenerative diseases such as dementia can be prevented.
Wheat germ is also said to have a positive effect on the gonads and thereby increase fertility.
Wheat germ is also a good source of vegetable protein. The proteins are particularly important for the smooth running of many bodily functions and play an important role in building muscles.

This is how you integrate wheat germ into your diet

The great thing about wheat germ is its high nutrient density. This means you don’t have to consume large amounts to reap the benefits. Since the sprouts are high in calories, adding two to three tablespoons of wheat germ to your food daily is sufficient.

You should make sure that you do not boil or bake the sprouts, as they are sensitive to heat and lose the valuable ingredients through heat. Add the sprouts raw to your morning muesli, yogurt, or smoothie. Its slightly sweet and nutty aroma also goes well with a seasonal fruit salad.

You can buy wheat germ in health food stores or drugstores, for example. Since they are won regionally, you can access them with a clear conscience.

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Food

Azo Dyes: That’s Why They’re Critical

Azo dyes are popular colorants for food and textiles. You can find out here why they are not entirely undisputed.

What are azo dyes?

Azo dyes belong to the group of synthetic dyes, which means they do not occur naturally in nature. Their history is still very young compared to that of natural dyes. Natural dyes, such as plant dyes, were already available to our prehistoric people. The first azo dye, aniline, was not synthesized until 1856 by the English chemistry student Perkin. After this cornerstone, however, it all happened in quick succession: in just under 40 years, scientists discovered a total of 324 different synthetic dyes.

For a long period of human history, dyes were considered a luxury good with limited availability. This changed rapidly after the invention of synthetic dyes. Azo dyes in particular are significantly cheaper and color significantly more effectively and more permanently than natural alternatives. As a result, natural colorants became a niche product.

The food industry also quickly took a liking to azo dyes. In contrast to many natural colorants, azo dyes are extremely heat-resistant and can be used in all types of food, regardless of the pH value. Color pigments naturally occurring in plants, such as anthocyanins, tend to discolor at neutral or alkaline pH levels.

In addition to vegetable colorings, natural colorings of animal origin were also popular in the food industry in the past. An example of this is the red pigment carmine, which is obtained from the cochineal scale insect. Carmine is rarely used in the food industry these days because it is more expensive than azo dyes and is not considered vegan.

Why is there a warning on products with azo dyes?

Today, the following ten azo dyes are permitted as additives in food:
E 102 (tartrazine)
E 110 (Yellow Orange S)
E 122 (Azorubine)
E 123 (Amaranth)
E 124 (cochineal red A)
E 129 (Allura Red AC)
E 151 (Brilliant Black BN)
E 154 (Brown FK)
E 155 (Brown HT)
E 180 (Lithol Rubin BK)
If a food manufacturer adds an azo dye to his product, he must mark this in bold on the list of ingredients. In addition, when using the azo dyes E 102, E 110, E 122, E 124 and E 129, the manufacturer must print an additional warning on the packaging: “May impair activity and attention in children”.

A study by scientists at the University of Southampton in England from 2007 is responsible for the warning. The researchers examined the effect of azo dyes on the behavior of three-year-old toddlers and eight- to nine-year-old school children. The result of the study was that children who were given a drink colored with azo dyes tended to have hyperactive behavior and poor concentration.

In a statement, the Federal Office for Risk Assessment rated the results significantly more cautiously than the research group from England. The behavior of the children observed in the study is not clear enough to prove a connection between hyperactivity and azo dyes. In addition, no biological mechanism can be derived from a behavioral study.

The European food authority followed the assessment of the Federal Office for Risk Assessment and does not consider a harmful effect of azo dyes to be proven. The EU Parliament cannot therefore ban azo dyes. However, in 2010, the EU Commission gave in to the demands of consumer protection organizations and decided that the azo dyes examined in the study must be labeled with a warning.

Why are azo dyes suspected of being carcinogenic?

Another accusation from consumer protection organizations is that the Azora dyes are carcinogenic. This assumption is based on the fact that colorectal cancer is more common in industrialized countries, where azo dyes are widespread in all areas of everyday life.

It is not the azo dyes themselves that are carcinogenic, but their degradation products. Azo dyes are not metabolized by our body and therefore end up unchanged in the intestine. There they break down bacteria into aromatic amines. These aromatic amines damage our genome, which can promote the development of cancer.

However, it must always be remembered that the dose makes the poison. We absorb only a small proportion of azo dyes through food. Textiles dyed with azo dyes represent a significantly greater burden.

But even for textiles, the scientific expert commission of the EU is of the opinion that the exposure to azo dyes in everyday life can be regarded as very low. She advocates defining maximum values ​​for the use of azo dyes, but sees a ban as superfluous.

For reasons of precaution, it makes sense if you avoid food and textiles colored with azo dyes. If you do without industrially processed food and loudly colored drinks, you usually automatically do not take in any azo dyes through your food. When buying clothes, also give preference to textiles dyed with natural dyes, even if these are difficult to find these days.

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Old Apple Varieties: That’s Why They’re Healthier

Old apple varieties were long forgotten, but now they are experiencing a renaissance. Because they not only provide more taste variety and biodiversity, but are also healthier – especially for allergy sufferers.

What are old apple varieties?

Pink Lady, Golden Delicious, Gala: These three apple varieties are among the “usual suspects” in supermarket fruit displays. There you will find just a small fraction of the estimated 2,000 apple varieties that exist in Germany. Only about 20 varieties are grown in economically significant quantities. The other varieties can only be found in certain regions, for example, in the gardens of hobby gardeners and self-sufficient people or on meadow orchards. These include many so-called “old apple varieties”, such as Berlepsch, Boskoop, Cox Orange or the Gravensteiner.

Old apple varieties have been cultivated in this country for a long time, sometimes for centuries. However, they have not been overbred like many of the most popular apple varieties in the supermarket. In particular, conventional apples are bred in such a way that they are resistant to plant diseases or are easy to store and transport. These breeds are often at the expense of the ingredients and the variety of tastes. Old varieties, on the other hand, have retained their unique taste.

What makes old apple varieties particularly healthy?

In addition to their special aroma, old apple varieties are also interesting because of their health benefits. These were mainly due to the high polyphenol content in old apple varieties.

Polyphenols are aromatic compounds that are mostly found in or just under the apple skin. There is research by the BUND Group Lemgo in cooperation with the allergy center of the Charité Berlin on the polyphenol content in old apple varieties. They have shown that the high amount of polyphenols apparently contributes to the fact that many apple allergy sufferers can tolerate old apple varieties without any problems. And that’s not all: the studies also showed that people who were allergic to apples had fewer problems with hay fever if they regularly consumed the well-tolerated varieties. In adults, hay fever often occurs in combination with an apple allergy.

Polyphenols are found in much larger amounts in old apple varieties because they were bred from new varieties. According to the NDR, polyphenols normally ensure that the pulp turns brown after the apple has been cut. Such breeds no longer have the alleged problem of an unappetizing appearance, but they also lack the health-promoting effect of the polyphenols in the apple.

In addition to positive effects for apple allergy sufferers, polyphenols have also been shown to have antioxidant, anti-inflammatory and blood pressure-regulating properties.

Why old apple varieties are important

Breeding and crossing of different apple varieties have been taking place for centuries. Over time, a large variety of varieties, flavors, shapes and colors has emerged. But there is not much left of this diversity today. The modern, global economic system focuses on maximizing yield and year-round availability of apples. As a result, apples are mainly only grown in such a way that they are easy to transport, store and resistant.

So far, old apple varieties have not been able to assert themselves against the mass of optimized supermarket apples. But thanks to the increasing interest in sustainability and organic farming, many old apple varieties are being rediscovered. Efforts are being made to conserve or revive these varieties so they don’t die out completely. This promotes variety.

The environment and regional agriculture also benefit from the growing interest in old apple varieties. Some of these strains only thrive in certain regions. Local farmers have less work with apple varieties that are perfectly adapted to the environment. And consumers can be sure that they are shopping in a more environmentally friendly way if they choose seasonal and regional apples.

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