Healthy grilling - recommended contribution

 

Introduction

Barbecuing is particularly popular in summer and late summer. Many years ago my family doctor told me that especially people in some Eastern European countries (Croatia, Serbia) get cancer more often than we do because they eat a lot of grilled food.

Post tip

Heute entdeckte ich einen sehr interessanten Beitrag im Ärzteblatt zum Thema “Gesundes Grillen”, dass ich Ihnen an dieser Stelle verlinken möchte. Es ist mir nicht erlaubt, diese Inhalte einfach in meinem Artikel praktisch von der Webseite des Ärztesblattes abzuschreiben. Deshalb verlinke sie.

https://www.aerzteblatt.de/nachrichten/63433/Krebserregende-Stoffe-beim-Grillen-reduzieren

If you follow the recommended tips, there is nothing to be said against barbecuing once a month. In my opinion, however, it should not be more common since not all carcinogenic substances can be eliminated. Statistics show that every third person gets cancer at least once in their life. This is an alarming number - and it's not just smokers who get cancer. It can also affect people who otherwise live healthy, do not smoke, do not consume alcohol excessively and still develop cancer.

Therefore, when grilling, pay attention to the information given in the linked article and nothing stands in the way of your grilling fun.

 

 

Immunsystem-Booster Vitamin C - Hagebuttentee & Co.

 

The key question about vitamin C.

Vitamin C is a water-soluble vitamin that contributes a lot to our health. Since vitamin C is sensitive to heat, I had recently been wondering whether a rose hip tea brewed with boiling water still contains vitamin C.

In my research, I found that vitamin C only breaks down at a temperature of around 190 ° C. Boiling water has a temperature of 100 ° C. A rosehip tea therefore still contains vitamin C, which helps prevent colds, among other things.

Woher kommt der Begriff “Ascorbinsäure”?

Mit anderem Namen heißt das Vitamin C “Ascorbinsäure”. Der Name kommt von der Vitamin-C-Mangelerkrankung Skorbut, die besonders früher bei Matrosen auf hoher See aufgetreten ist, da sie keine frischen Früchte zu essen bekamen. Das “A” vor “scorbinsäure” weist auf die Verneinung hin. Somit lässt sich die Mangelerkrankung Skorbut durch Vitamin C verhindern.

 

Radical scavenger vitamin C and its effect on iron

Among other things, vitamin C is a radical scavenger. That means it destroys the free radicals that damage our cells in the body. Among other things, vitamin C acts as an antioxidant and promotes iron absorption. If a vegetarian or a vegan eats vitamin C in the form of kiwi fruit, for example, with an iron-based plant meal, he then enhances the plant food and a larger amount of iron is absorbed by the body. The non-heme iron from the plants becomes heme iron as found in animal products.

Vitamin C for smokers and for colds

Ascorbic acid is also very important for smokers because they have a higher need for vitamin C due to cigarette smoking. Smokers in particular should always pay attention to a very healthy diet.

Kiwis, acerola cherries and Camu-Camu contain high amounts of ascorbic acid and the kiwis in particular are now available all year round.

If you caught a cold or flu, you should consume a lot of vitamin C, since vitamin supports the immune system. Get kiwis in stock for a few days. If you buy too many kiwifruit, they will change their taste very strongly after four to six days and spoil.

The German Nutrition Society recommends a daily dose of 100-110 mg ascorbic acid per day. However, you do not need to worry that you are consuming too much vitamin C because it is water-soluble and the amounts that are too much are excreted in the urine.

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