Some of our patients have pointed out to us that the arsenic contained in rice is toxic, so we should not eat it. However, this statement is not true. If rice were really as toxic as some people believe, the Asian world would theoretically already be extinct. Rice is basically not toxic, but the arsenic content in rice plays a decisive role. What you should pay attention to when eating, you will learn in this article.

In general, you should always make sure that you take in as few potentially harmful and carcinogenic substances into your body, for example through food, as possible.

At what level of consumption can arsenic poisoning occur?

To actually get arsenic poisoning, the amount consumed would have to be extremely high. To show the relationship, the following example: a person weighing about sixty kilograms would have to consume about sixty thousand kilograms of a very toxic, arsenic-containing rice in one sitting to get arsenic poisoning. This is absolutely unrealistic. However, even if consumption does not cause direct arsenic poisoning, too much arsenic can harm us. Although the arsenic content in rice is minimal, it is still noticeable compared to other foods.

Healthy rice

The decisive factor with regard to arsenic is above all the amount consumed. Do you eat rice only occasionally, regularly once a week, daily, or even several times a day? Just as crucial as the amount and frequency of consumption is the type of rice itself. There is both organically bound arsenic and inorganic arsenic. Only the inorganic arsenic, which is not bound, is problematic. This is found mainly in the groundwater of the areas where rice is grown. The rice grows in standing water, which is where the problems begin. If the water were flowing, the rice would contain little to no arsenic. For example, rice grown in the monsoon seasons, which does not require irrigation with groundwater, has a significantly lower arsenic content than conventional rice varieties irrigated with groundwater containing arsenic.

Healthy rice varieties include basmati as well as jasmine rice. Their consumption is completely safe, as they contain no more than one-third of the arsenic content of other rice varieties.

Is whole grain rice unhealthier than “normal” rice?

With regard to the arsenic content, this question can be answered quite clearly with yes. The reason is that the arsenic is mainly accumulated in the exterior, i.e. in the husk of the rice grain, and not in the interior. Hulling the rice grains can reduce the arsenic content by about eighty percent, making the whole grain version the unhealthier one. But even here, the basmati as well as jasmine rice are harmless, because in these varieties the difference between the outside and inside of the rice grain is very small.

Wash the arsenic from rice

To clean the rice, it can be washed properly with cold water about two to three times before cooking until the water becomes clear. Provided that no milky water remains, the arsenic content in the rice is very low and therefore harmless.

Basically, the arsenic content in rice is not so high that you can get sick from it immediately. Well-grown rice, preferably of organic quality, which has been cultivated in flowing waters, is a valuable and indispensable food. Basmati and jasmine rice require far fewer additives during cultivation than other varieties such as long-grain rice. If you like to eat rice, it is best to resort to fragrant rice varieties, as they are much healthier and more digestible.

A good detoxification system

In addition to choosing a good type of rice, it is important to have a good detoxification system in your own body. The body’s ability to eliminate toxic substances should always be ensured. It is therefore just as important to take care to supply the body with as few toxins as possible, as it is to take care that the toxins are led out of the body again. If you want to know in more detail how this works, feel free to check out our free three-part course on YouTube about heavy metals. This explains exactly how the detoxification system in our body works.

Medical disclaimer
The contents offered here serve exclusively for neutral information and general further education. They do not constitute a recommendation or advertisement of the diagnostic methods, treatments or drugs described or mentioned. The text makes no claim to completeness, nor can the topicality, accuracy and balance of the information provided be guaranteed. The text in no way replaces the expert advice of a doctor or pharmacist and may not be used as a basis for independent diagnosis and the beginning, modification or termination of treatment of diseases. Always consult a doctor of your choice if you have health questions or complaints! DiePraxisFamily Lld. and the authors accept no liability for inconvenience or damage resulting from the use of the information presented here.
Pine needle tea

Pine needle tea is a valuable tea, which can support us in a natural way, especially in times of colds. But what is so special about this tea? In this article you will learn what you need to consider when preparing the tea and why the pine needle tea is so special.

The pine needle

The pine needle contains especially many essential oils as well as various resins. It has been known for many hundreds of years as a remedy for various symptoms and medical conditions.
The pine needle can be supportive in low mood or even depression. It further helps with general lack of energy, but also with inflammation in the body and gastrointestinal complaints such as digestive problems. In addition, the pine needle is successfully used for infections such as respiratory diseases, especially in the upper respiratory tract.

Pine needle tea for viral infections

Especially in the field of viral infections, the tea is absolutely recommended. It is quite typical for viruses that they divide. This division or multiplication of the viruses can be interrupted by taking the pine needle tea. This is caused by the valuable substances, which are in the pine needle. The resin acid and suramin contained therein play a particularly important role.

These two substances are also known in conventional medicine and are processed there in various drugs. However, in its natural structure, the pine needle is even more optimal for health due to the additional phytonutrients it contains.

The application of the pine needle tea

Especially in times of colds and viral infections, the pine needle can be taken in case of an existing infection or also supportively, for example, when you are with many people. If necessary, an infection can be nipped in the bud or, even better, not start in the first place. So by taking the tea regularly, you can protect yourself well, because the body is very well supported by the ingredients.

Pine needle is still considered one of the most powerful antioxidants in the world, because it contains a lot of vitamin C.

The correct preparation of pine needle tea

You can easily collect the pine needles, which you need to prepare the tea, yourself outside. It is important that you look at pictures of the yew tree beforehand, so as not to confuse it with the pine needle under any circumstances. For the preparation of a cup of tea you need about two teaspoons of cut pine needles. It is enough to coarsely cut the needles (pieces about one to two centimeters). The pine needles should be as fresh as possible, so that the essential oils are fully contained and can act optimally in the body.

Very important in the preparation is to first boil the water to 100 degrees and then let it cool a little, about 80 degrees, before pouring over the pine needles. This prevents the valuable ingredients of the pine needle from being lost. Once the tea has steeped for a few minutes, the healthy substances have passed into the water and the tea can be drunk. The taste can be refined with a little honey or lemon juice, if necessary, so that the tea tastes better.

During the day, depending on the state of health, you can drink about two to three cups, or more if necessary. The tea, as described above, is a good way to naturally protect yourself from infectious diseases and strengthen your immune system.

Have fun trying it out!

Medical disclaimer
The contents offered here serve exclusively for neutral information and general further education. They do not constitute a recommendation or advertisement of the diagnostic methods, treatments or drugs described or mentioned. The text makes no claim to completeness, nor can the topicality, accuracy and balance of the information provided be guaranteed. The text in no way replaces the expert advice of a doctor or pharmacist and may not be used as a basis for independent diagnosis and the beginning, modification or termination of treatment of diseases. Always consult a doctor of your choice if you have health questions or complaints! DiePraxisFamily Lld. and the authors accept no liability for inconvenience or damage resulting from the use of the information presented here.

Many people love coffee and can not imagine the morning without it. However, coffee can be responsible for various health problems. On the one hand, these can be caused by the ingredients of the coffee and on the other hand by the caffeine it contains. In this article you will learn which symptoms are associated with coffee intolerance and what you can do to still enjoy your coffee.

When we keep busy in our daily lives and exercise regularly, for example at work or raising children, we use up what is known as ATP. This produces adenosine, which attaches itself to receptors in the body. The fuller the receptors on the cells become, the more often the body receives the signal: it’s time for a break. The body then needs rest and sleep. However, if we regularly consume caffeine, it attaches itself to the receptors and thus fills them. The adenosine doesn’t get there and the body doesn’t get the feeling of fatigue in the end. So if you fight your fatigue with a constant coffee consumption, this is the way towards a burnout. Those who regularly overshoot their limits and lead the biosystem around by the nose with coffee, so to speak, ensure that the entire biosystem ages and burns out sooner.

If you notice that you are tired and exhausted, you should consider early on whether you need a break. If necessary, it can help to take two days off from work or to organize your daily routine differently. Coffee is a delicious drink, but you should not try to compensate for any kind of tiredness with coffee. Many people do what can harm health in the long run.

The different types of coffee intolerance

1. intolerance to the ingredients

Coffee contains various oils, tannic acids and other substances, which can usually cause problems in the gastrointestinal tract in the form of abdominal pain, stomach ache, restlessness in the intestines, diarrhea, as well as hot flashes and headaches.

The acids that are formed (for example, chlorogenic acid) have a very strong effect on our digestive system and can even cause nausea. If you suffer from the above-mentioned symptoms after drinking coffee, you should at best avoid coffee or reduce its consumption. If the stomach lining is already irritated by nature, the acids it contains can make this even worse.

As a rule, espresso is better tolerated due to the shorter brewing time and the additional oils it contains, which have a protective effect on the stomach lining. In addition, espresso contains fewer acids. Depending on the type of coffee, it may sometimes be sufficient to change them to improve compatibility.

2. intolerance to caffeine

You would notice an intolerance to caffeine not only when consuming coffee, but also when consuming other caffeinated beverages. These include, for example, green and black tea and cola. The body usually produces too much adrenaline and noadrenaline, or the caffeine is broken down too slowly and thus remains in the body too long. This can cause insomnia, rapid heartbeat, high blood pressure and headaches.

With the help of an elimination diet you can easily test both types of coffee intolerance. But be careful: you may experience severe headaches and lack of energy for a few days. The lack of energy indicates how tired you really are. During the time you want to avoid coffee, don’t take on anything big, or at best, even take a few days off.

Often it already helps to reduce the coffee consumption somewhat and not to brew the coffee too hot. Filter coffee is the worst coffee, this should be neutralized with the help of a vegetable milk, for example, almond milk. The fatty acids make the coffee less spicy. The only important thing is not to use normal cow’s milk, because it is very incompatible with the body.

Matcha tea has proven to be a good coffee alternative, which is not already digested in the stomach, but only in the small intestine and is therefore much more tolerable.

Caution is advised in the case of histamine intolerance: Coffee has the property of inhibiting the enzyme that breaks down histamine. Those who suffer from such intolerance should really better avoid coffee. It may even be that the symptoms that occur are not against the coffee at all, but occur because of histamine intolerance. This usually has its origin in an inflamed intestine.

If you like coffee, feel free to enjoy this one. However, if the above-mentioned symptoms occur, you should observe them, if necessary reduce the consumption or change the type of coffee.

Medical disclaimer
The contents offered here serve exclusively for neutral information and general further education. They do not constitute a recommendation or advertisement of the diagnostic methods, treatments or drugs described or mentioned. The text makes no claim to completeness, nor can the topicality, accuracy and balance of the information provided be guaranteed. The text in no way replaces the expert advice of a doctor or pharmacist and may not be used as a basis for independent diagnosis and the beginning, modification or termination of treatment of diseases. Always consult a doctor of your choice if you have health questions or complaints! DiePraxisFamily Lld. and the authors accept no liability for inconvenience or damage resulting from the use of the information presented here.
Do not forget iodine

Almost everyone knows that iodine makes an important contribution to our health. But what do we actually need iodine for and from which sources can we obtain it in the best possible way? This and other facts, you will learn in this article.

Iodine in the diet

Es ist schwierig, Jod ausschließlich über die Nahrung zu erhalten. Especially in a plant-based diet, as we recommend, iodine is very limited in foods and therefore difficult to absorb.
Nevertheless, iodine is essential for our health and therefore it is important that we supply the body with additional iodine. The body needs iodine for various processes, for example for the function of the thyroid gland. Especially in the case of hypothyroidism, the supply of iodine is essential. In the case of hyperthyroidism, however, especially in the presence of the autoimmune disease Hashimoto, iodine may be contraindicated. This means that additional administration of iodine can accelerate the disease and thus make it worse. In the event of such a condition, be sure to consult with a physician or therapist before taking iodine. In a healthy person, iodine strengthens the immune system, and provides overall detoxification of the body. In addition, iodine supports the formation of enzymes and hormones in the body.

There is an old saying that if you are a therapist and you don’t know what to recommend, recommend iodine. Iodine is an absolute all-round remedy.

Iodine intake

As described above, it is not very easy to take in iodine through the diet. Nevertheless, it is possible. Algae in particular contain a lot of iodine, including dulse, brown or red algae, for example. Spirulina and chlorella, on the other hand, are not particularly suitable, as their iodine concentration is too low. Iodized salt is also not ideal for iodine intake, as it contains only mineral iodine, which can block iodine receptors.
Also suitable are seaweed, sea spaghetti as well as wakame, kombu, arame and kelp. Kelp is also available as a dietary supplement in the form of tablets.

These are all forms and ways to supply the body with iodine and thus bring the iodine balance up to speed. The problem with the supply via algae is that the iodine content occurs in very different concentrations. If a more precise dosage is required, a lugoll’s solution from the pharmacy is recommended. This consists of organic and mineral iodine and is mixed in an optimal ratio. The best solution is the five-percent solution, of which one drop corresponds to exactly five milligrams of iodine.

When taking lugoll’s solution, morning application is suitable. Before use, be sure to check whether you can tolerate the solution. Otherwise, the application can become dangerous if, for example, a job allergy exists. To test compatibility, place a drop of the solution on the skin or take a diluted drop. If there are no reactions, you can increase the intake to the optimal dose without hesitation. For the five percent solution, taking two to three drops daily is ideal to maintain optimal levels of iodine in the body.

The right portion of iodine

The recommended daily dose is 12.5 milligrams for adults. In case of an existing deficiency, a higher dose of up to 50 milligrams per day can also be taken over a short period of time.
This does not correspond to the optimal amount of the WHO recommendation, this is significantly lower, one could almost say too low. The WHO recommendation is 0.5 milligrams per day, which is definitely not enough.

Our experience time that you need much more iodine not to develop a deficiency. It is said that mothers who take iodine daily during pregnancy have children who are about thirty percent more intelligent than those who do not. At the same time, it is known that iodine deficiency during pregnancy can lead to so-called cretinism. These children show a developmental disorder as well as a lack of intelligence.

Medical disclaimer
The contents offered here serve exclusively for neutral information and general further education. They do not constitute a recommendation or advertisement of the diagnostic methods, treatments or drugs described or mentioned. The text makes no claim to completeness, nor can the topicality, accuracy and balance of the information provided be guaranteed. The text in no way replaces the expert advice of a doctor or pharmacist and may not be used as a basis for independent diagnosis and the beginning, modification or termination of treatment of diseases. Always consult a doctor of your choice if you have health questions or complaints! DiePraxisFamily Lld. and the authors accept no liability for inconvenience or damage resulting from the use of the information presented here.

Vitamin B 12 is a crucial vitamin for our health. Do you often feel tired, apathetic and exhausted? Maybe you even suffer from depressive moods? This could be due to a vitamin B 12 deficiency. What our body needs the vitamin for and how you can compensate for a deficiency, you will learn in this article.

Symptoms of vitamin B 12 deficiency

As described above, constant fatigue, listlessness and exhaustion indicate a vitamin B 12 deficiency. But also tensions of the musculature, strange sensations on the skin like tingling, inflammations in the mouth area as well as in the stomach in the form of stomach mucous membrane inflammations as well as other inflammations in the body, which run chronically, can be consequences of a Vitamin B 12 deficiency.

What is the purpose of vitamin B 12 in the body?

B 12 is a coenzyme that is enormously important for the function of various enzymes associated with protein metabolism. Among other things, vitamin B 12 is essential for the breakdown of homocysteine. It also regenerates and forms nerves, so it is important for a healthy and functioning nervous system. Vitamin B 12 continues to play a crucial role in cell division and energy production in our body. Vitamin B 12 is therefore involved in and necessary for all processes in the body. When the body is stressed by inflammation, tension or stressful phases, it consumes more vitamin B 12, among other important substances.

The vitamin B 12 level can be measured in the blood and in the urine. However, these values are imprecise, as the blood value may be fine, but there is still a deficiency in the tissue. The recommended blood levels are between 200 and 1,000 pg/ml, but in reality the patients’ needs are much higher. An adult is recommended to take a minimum dose of 3 to 5 micrograms per day, which is often insufficient in everyday life. Therefore, we recommend that you consult a therapist to find out how much your body actually needs through the intake of vitamin B 12.

How can the body absorb vitamin B 12?

Basically, we take up vitamin B 12 through our diet. The small intestine contains cells that absorb the vitamin. For absorption, however, the intrinsic factor is required, which is formed in the stomach. For example, if you suffer from a chronic intestinal disease or a gluten or lactose intolerance, your intestine is permanently irritated and inflamed. As a result, the intestinal mucosa is no longer properly receptive. Furthermore, the intrinsic factor is not or not sufficiently formed. Thus a lack of vitamin B 12 can occur.
In this context it is also interesting to note that the widespread gastric acid blockers, which are often prescribed by doctors in combination with other drugs to protect the stomach, are a disaster for the entire body system. This is because absorption reduces not only gastric acid, but also various other substances produced in the stomach. Thus the body cannot form the intrinsic factor necessary for the absorption of vitamin B 12.

The different types of vitamin B 12

Hydroxycobalamin is an inactive storage form that must first be activated to allow the vitamin to be absorbed. Adenosylcobalamin has a good affinity with the brain and other organs, but is not suitable for rapid action. Methylcobalamin, on the other hand, has a particularly rapid effect because vitamin B 12 in this form can be absorbed directly by the mucous membranes in the mouth, esophagus and stomach. The recommended daily dose is 500 micrograms. If necessary, a dosage of up to 8000 micrograms can be given for a short time in consultation with a therapist. Vitamin B 12 is generally not dangerous, as it is one of the water-soluble vitamins. If there is an excess in the body, it is simply excreted. All these forms are natural. Cyanocobalamin, a synthetic form, is the least absorbed by the body, but at the same time the most prescribed by doctors for vitamin B 12 deficiency.
In general we can highly recommend the preparations from the company “Sunday Natural”, but there are also many other manufacturers who sell good preparations.

A myth: Only vegetarians and Veganer suffer from Vitamin B 12 deficiency

Irrtum! It is again and again stressed that in meat Vitamin B 12 is contained, however also meat eaters have occasionally large lack symptoms. Moreover, the vitamin B 12 contained in the meat is only present because the farmer mixes it into the animals’ feed as a tablet. It is substituted, the animals absorb it into their metabolism. The meat eaters virtually take up the tablet via a complicated detour.

Can the body produce vitamin B 12 itself?

The answer is yes. Most people produce vitamin B 12 in the large intestine itself, but this is excreted in the stool. Absorption of the vitamin is not possible because the absorption site – the small intestine – is located in front of it. However, we usually get B 12 when we eat “dirty”. This means that if carrots, lettuce, etc. are still a little dirty, we absorb bacteria at the same time, which ensures a better absorption of vitamin B 12 from food.

With the primates it can often be observed that they eat their own stool, for example gorillas. You will also receive various important vitamins. Of course we do not recommend this to a human being.
Another exciting finding: insects have a high proportion of vitamin B 12. To cover your needs, you could theoretically eat a grasshopper 3-4 times a week. There are human cultures that do this, but this is rather unusual in Germany. Nevertheless there is some research on insects as a food source.

We recommend a vitamin B 12 intake of 1000 micrograms three times a week unless you suffer from a proven deficiency. This dose prevents the development of a deficiency.
However, if a deficiency already exists, an increased dose (up to 8000 micrograms) should be taken over a period of about ten to fourteen days. A positive effect, for example in the case of chronic fatigue, can then be seen after just a few days.


👨‍🎓👨‍🎓👨‍🎓 STUDIES | LITERATURE | SOURCES 👨‍🎓👨‍🎓👨‍🎓

✔ Vitamin B12. Office of Dietary Supplements. https://ods.od.nih.gov/factsheets/VitaminB12-HealthProfessional/. Accessed Aug. 23, 2017.

✔ Fairfield KM. Vitamin supplementation in disease prevention. https://www.uptodate.com/contents/search. Accessed Aug. 23, 2017.

✔ Schrier SL. Causes and pathophysiology of vitamin B12 and folate deficiencies. https://www.uptodate.com/contents/search. Accessed Aug. 23, 2017.

✔ Cyanocobalamin. Micromedex 2.0 Healthcare Series. http://www.micromedexsolutions.com. Accessed Aug. 23, 2017.

✔ Cyanocobalamin (vitamin B12) oral. Facts & Comparisons eAnswers. http://www.wolterskluwercdi.com/facts-comparisons-online/. Accessed Aug. 23, 2017.

✔ Treatment of depression: time to consider folic acid and vitamin B12, https://pubmed.ncbi.nlm.nih.gov/15671130/

Medical disclaimer
The contents offered here serve exclusively for neutral information and general further education. They do not constitute a recommendation or advertisement of the diagnostic methods, treatments or drugs described or mentioned. The text makes no claim to completeness, nor can the topicality, accuracy and balance of the information provided be guaranteed. The text in no way replaces the expert advice of a doctor or pharmacist and may not be used as a basis for independent diagnosis and the beginning, modification or termination of treatment of diseases. Always consult a doctor of your choice if you have health questions or complaints! DiePraxisFamily Lld. and the authors accept no liability for inconvenience or damage resulting from the use of the information presented here.
Sugar tastes sweet and most people love it, but it still carries some risks for our health. Regular hunger for sweets has several causes. On the one hand, it is possible that too few starchy carbohydrates are consumed, and on the other, constant consumption of sugary foods can lead to ravenous appetite. In this article you will find out what happens in the body and what alternatives there are to conventional sugar.
The glucose supply in the body

The glucose supply to the muscles and brain plays a major role in health. Especially for working people, pupils or students, the brain is under great strain in everyday life. The desire for sweets quickly arises, as the brain needs glucose to work properly. This craving can be due to a lack of starchy carbohydrates. A balanced diet with enough starchy carbohydrates ensures that the body has a sufficient supply of glucose. For example, oatmeal or buckwheat flakes for breakfast and a good portion of potatoes, corn, rice or millet for lunch and dinner. Starch consists of glucose molecules, which are essential for an adequate supply.

Another reason for sweet appetite can be a fungal or parasite infection in the intestine. As these people like to feed on sugar, they often direct their appetite towards sweets.

In addition, too much stress and other emotional burdens can trigger a sweet tooth. Through sugar we try to calm ourselves down. Certain systems in the body are triggered, followed by a surge of tryptophane in the brain, which in turn ensures the release of serotonin. As a result we are relaxed and feel good.

The negative properties of sugar

By consuming sugar, the insulin in the body is constantly being chased upwards. When there is a lot of insulin in the bloodstream and sugar is consumed, the blood sugar level rises. If this happens permanently, it is called diabetes. The body works against this process by releasing insulin again, which transports sugar into the cells. In principle, this sugar should also be transported there. However, the system no longer works if sugary foods are consumed regularly. If insulin levels rise too high, more sugar is brought into the cells than was actually consumed. The blood sugar level drops and leads again to a feeling of hunger. This leads to a changing cycle of too much and too little sugar. The consequences are fatigue and exhaustion because the energy balance has become unbalanced.

Alternatives to sugar

There are some good alternatives to conventional sugar. Contrary to popular belief, alternatives such as agave syrup, maple syrup, brown sugar and cane sugar are not healthy, but are also bad for the body. For example, agave syrup consists of 100% fructose. Honey is fine, as it consists of half glucose and half fructose. However, the bees suffer from it, because they are bred for honey. Actually honey serves only the bees themselves and should not be consumed by humans. other good alternatives, which do not affect the insulin household, are xylitol and erythritol. Both are suitable for sweetening food and drinks of any kind. Xylitol is also very good for oral hygiene. Just put some xylitol in your mouth after brushing your teeth, this ensures a good oral flora. But be careful, because excessive consumption of xylitol can lead to diarrhoea.
The best and healthiest alternative to sugar is date sugar. It offers many nutrients such as magnesium, potassium and calcium. The date is completely processed during production. It is first dried and then ground to produce a powder – the date sugar. This can be purchased in organic food stores, health food shops and on the Internet. There is also a date syrup, but it is not as healthy as date sugar.
Date sugar can be used for baking and cooking. It can be used to sweeten smoothies, muesli and rice pudding.

With the healthy sugar alternatives you are doing yourself a favour, as your muscle and fat balance is improved. If sugar cannot be avoided, you should combine it with a meal. So the piece of chocolate after lunch is no problem. But you should avoid sweets in between as much as possible.

Medical disclaimer:
The contents offered here serve exclusively for neutral information and general further education. They do not constitute a recommendation or advertisement of the diagnostic methods, treatments or drugs described or mentioned. The text makes no claim to completeness, nor can the topicality, accuracy and balance of the information provided be guaranteed. Under no circumstances does the text replace the professional advice of a doctor or pharmacist and it may not be used as a basis for independent diagnosis and the beginning, modification or termination of a treatment of diseases. Always consult a doctor of your choice in case of health questions or complaints! ThePraxisFamily Lld. and the authors assume no liability for inconvenience or damage resulting from the use of the information presented here.

Fermented vegetables a blessing for health

Fermented vegetables are a real blessing for our intestines and an incredibly valuable food. In our culture the fermented vegetable has unfortunately fallen into oblivion. In the past, fermentation was mainly used for shelf life, as there were no refrigerators at that time. This knowledge has been lost more and more over time. Many of you know sauerkraut, for example – but the way it is used today it is not what it once was. In this article you will learn what fermentation is all about and what it is good for.

Fermentation – what is that anyway?

The fermentation of food, especially vegetables, is the process of lactic acid fermentation. This takes place under exclusion of oxygen. If oxygen were present, the food would simply go mouldy. However, if oxygen is excluded during this process, the valuable fermentation results.

Lactic acid bacteria are anaerobic, which means that they do not require oxygen or would even harm them. The bacteria in our intestines are also anaerobic bacteria. They support our digestion and maintain a healthy intestinal environment. The lactic acid fermentation of food has the advantage that the bacteria accumulate and become more and more abundant. In addition, the lactic acid bacteria ensure that the substances contained in vegetables, such as carbohydrates and certain fibres and trace elements, are broken down and thus converted into even better substances. So the good in food is made even better. The good ingredients are also potentiated. For example, a vitamin is better tolerated and a mineral is even made available in the first place. An ordinary food becomes an absolute superfood.

In addition, these positive lactic acid bacteria multiply. The naturally produced bacteria are significantly better than all possible probiotics available on the market. Many bacteria are still unknown in research and therefore do not allow the development of probiotics that can act like fermented vegetables. This is because there are around 100 to 150 different strains of bacteria in just one type of fermented vegetable. For comparison, there are only about 10 to 15 different strains of bacteria in one tablet. The diversity and interaction of bacterial strains have a positive effect on the human microbiome.

Regular consumption of fermented vegetables will improve your digestion and therefore your immune system. Vitamins, minerals, enzymes, probiotics, phytonutrients as well as the lactic acid environment work well against fungi and other germs in the intestine. The absorption of food and vitamins improves and potentially pathogenic bacteria are displaced.

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What should be taken into account when eating?

In the beginning you should not eat too much fermented vegetables, as this can lead to flatulence when the intestines work with the bacteria. Initially a small spoonful a day is sufficient. A slow approach to the optimal quantity is advisable. If the fermented vegetables are well tolerated, you can gradually increase the amount. You can eat it pure or simply add it to various dishes.

How to ferment?

Fermenting vegetables is child’s play and easy for everyone at home. In general, the following steps show how vegetables are fermented:

1. chop or grate the vegetables.
2. add salt to the vegetables and knead well until they become mushy
3. place the vegetables in a jar with a lid. If the vegetables’ own liquid is not sufficient, add enough liquid until the vegetables are under water to prevent them from rotting.
4. leave for 7 to 14 days and you have fermented vegetables This keeps in the refrigerator for several weeks.

Alternatively, coarse pieces of the vegetables (for example carrots or courgettes) can be soaked in brine and thus fermented.

Online there are some tutorials that explain exactly how to ferment properly.

We can especially recommend the page www.sauer-macht-gluecklich.de. The two fermentation experts Maria and Marco have specialised in providing interested people with everything to do with fermentation
to mediate. With the bonus code: PraxisFamily148“Dubei of an order gets a small gift.

For both adults and children, the consumption of fermented vegetables is a valuable way to naturally promote health. Have fun trying it out.

Medical disclaimer
The contents offered here serve exclusively for neutral information and general further education. They do not constitute a recommendation or advertisement of the diagnostic methods, treatments or drugs described or mentioned. The text makes no claim to completeness, nor can the topicality, accuracy and balance of the information provided be guaranteed. The text in no way replaces the expert advice of a doctor or pharmacist and may not be used as a basis for independent diagnosis and the beginning, modification or termination of treatment of diseases. Always consult a doctor of your choice if you have health questions or complaints! DiePraxisFamily Lld. and the authors accept no liability for inconvenience or damage resulting from the use of the information presented here.

Most people associate the vitamin folic acid with pregnancy. However not only pregnant women, but each humans need a certain measure of Folsäure in the body, in order to remain healthy. Which consequences a Folsäuremangel has and how you can take Folsäure best to you, experience you in this contribution.

Folic acid belongs to the group of B vitamins and is also known as vitamin B9. Folic acid is essential, which means that the body cannot produce this vitamin on its own. It must be supplied to the body either through food or, if necessary, through preparations. The human body is able to store the vitamin for about three to four months. Nevertheless, regular intake of the vitamin is advisable in cases of deficiency symptoms.

Symptoms of folic acid deficiency

A severe deficiency usually does not go unnoticed, as some symptoms can develop over time. Annemia (anemia) is possible, but it occurs rather rarely. It is also possible that the thrombocytes, i.e. the red blood platelets, decrease. When healthy, these ensure the formation of crusts in wounds. If the number of thrombocytes is too low, bleeding from injuries cannot be stopped or can only be stopped with difficulty. Other symptoms are sudden weight loss, nausea, diarrhea and inflammation of the tongue. If inflammation of the tongue occurs frequently, this can be an indication of folic acid deficiency.

Vitamin B9 and vitamin B12 are needed in the body to break down homocysteine. If these vitamins are not available in sufficient quantities, the homocysteine in the blood may rise high and thus endanger the blood vessels. In the worst case, arteriosclerosis, a chronic disease of the arteries, can develop.

Folic acid during pregnancy

When planning a pregnancy, it is important to take sufficient folic acid beforehand. If there is a folic acid deficiency, there is a risk that the baby will be born with an open back. The first few days of pregnancy are crucial. Since most women do not usually learn about the pregnancy until the second or third week, it may already be too late at this point. The birth of a child with an open back is very rare. Nevertheless, the folic acid balance should be replenished as a precaution.

Reasons for folic acid deficiency

The reason for a folic acid deficiency can be mainly the intake of antibabypills. But regular or heavy alcohol consumption can also be responsible for it. It is also possible that the small intestine is not properly receptive or that the liver is diseased and cannot process the folic acid. An insufficient intake of folic acid-containing foods can also cause a deficiency.

Supply folic acid

Folic acid should primarily be taken in with food, even without deficiency symptoms. Pulses and germinated cereal grains are particularly suitable for this. If possible, these should not be made from wheat. Although wheat contains a lot of folic acid, it is harmful to health due to other ingredients. Green leaves, such as green leafy vegetables, parsley and garden cress, sunflower seeds, asparagus, bananas and yeast also contain a lot of folic acid. If you regularly include these foods in your diet, you should be adequately supplied with vitamin B9.

A deficiency can be tested in the blood. If such a deficiency is found, you can take a preparation. Make sure that it is methylated folic acid, as this is very well absorbed by the body and is very biocompatible. The abbreviation for methylated folic acid is: 5-MTHF. An intake of 600 to 800 micrograms per day is recommended.

In newborns, folic acid supplementation is not necessary if the mother has an adequate supply of folic acid and is breastfeeding the baby.

Folic acid is extremely important for the organism and a deficiency should not be underestimated. Try to eat as many foods containing folic acid as possible, so that there is no deficiency at all.

For many people bread is part of their daily diet. Some now wonder whether bread is really so unhealthy and whether there are healthy types of bread that are easier to digest. In this article you will learn all about the harmful components in grain and how best to avoid them.

Some people now suffer from various intolerances to the ingredients of grain. In most cases this is a gluten intolerance. But even people without a recognized intolerance have digestive problems after eating bread. These are the four main reasons for this:

1. Gluten

Gluten is usually contained in every classic grain. The largest share is found in wheat with one to fifty percent. This proportion is higher than ever before, as the grain has been raised for easy processing. Especially compared to other cereals, some of which have a gluten content of only one to two percent, the proportion in wheat is enormous.

As a rule, most people consume grain in each meal throughout the day. Whether at breakfast, lunch or dinner. Even snacks between meals are often cereal. The body reacts to this gluten overload with an inflamed intestinal wall. It is capable of processing gluten, but only in moderation. The inflamed intestinal wall can cause antibody reactions against gluten. These antibodies float around the body and randomly match certain other parts of the body such as proteins in the thyroid gland or receptors in the synovial membrane. This can lead to autoimmune diseases in the worst case.

If you suffer from physical symptoms or just want to live healthier, you should avoid wheat and use healthier grains. This includes spelt, for example. A six to eight-week abstention from cereal-containing foods can help the body to regenerate. Cereal varieties can then be individually tested for their compatibility.

2. ATI (Amylase-Trypsin-Inhibitors)

ATI designates protective substances that help the grain not to be eaten by feeding pests. These protective substances prevent the digestion of starch and ensure that an insect cannot eat the grain. In your body, however, these substances also prevent the digestion of carbohydrates. The result: undigested starch ends up further back in the intestine, where it nourishes structures and microorganisms that should not be nourished at all. This in turn leads to intestinal problems such as bad colonization, flatulence and some other symptoms.

The ATI content in many cereals has also risen enormously due to high breeding. Especially you should avoid wheat. Low-ATI grains include spelt and rye. Sprouted grain is particularly well tolerated, as the protective substances disappear during germination. Via the germination process it is even possible to obtain a completely ATI-free grain. It is similar with sourdough, which you let ferment sourly.

3. FODMAPS (fermentable oligo-, di- and monosaccharides and polyols)

FODMAPS are carbohydrates and sugar compounds that are difficult for the small intestine to absorb. When there is an overabundance in the body, wrong structures in the intestines are nourished and cause symptoms such as stomach ache, flatulence and some more. To reduce FODMAPS, fermentation, i.e. acid fermentation or germination, is particularly suitable. The proportion of FODMAP is highest in rye and also very high in wheat.

Since grain is basically something valuable, you should use low FODMAP grains. Spelt is particularly suitable for this purpose, but also emmer. The best and healthiest bread is of course if you bake it yourself. If possible use a mixture of germinated spelt and spelt flour in organic quality and let it ferment sourly. You can find some recipes on the Internet.

4, wholemeal bread versus white flour bread

In principle, whole grain is healthier, but only if it could germinate before processing. All minerals of the grain are found in the grain husk and only migrate to the inside of the grain through the germination process. Then the grain is digestible. Otherwise, substances that are difficult to digest end up in the intestines and cause problems there.

As you can see, there are good alternatives and ways to enjoy bread. Become aware that unhealthy grains such as wheat put a strain on the intestines and can have an enormous impact on your well-being. Nevertheless, bread can be quite healthy and nutritious as long as the grain is consciously selected and processed.

Nowadays people often talk about healthy eating and many people try to implement it to a large extent. But suddenly it’s back – the ravenous hunger. A ravenous appetite for sweet, sour and fatty foods. In this article you will find out how to fight the craving and what your body really craves.

Once you know what your body really needs when you have another ravenous hunger attack, it will be even easier to avoid it. You can satisfy your cravings with alternative foods. Most of the time it is not gone right away, but if you do that for a while, the cravings won’t come up at all. There are different types of ravenous appetite:

1. craving for chocolate

The craving for chocolate is very well known. However, as a rule, the body only needs certain substances from chocolate. Cocoa is very rich in magnesium, so your body will most likely need magnesium. This can alternatively be supplied by eating nuts, seeds, legumes and fruit. It can also be supplied via a preparation, preferably magnesium citrate. If the body gets enough magnesium, there is no ravenous hunger. Nevertheless, there is nothing wrong with a piece of chocolate. It should not be unhealthy milk chocolate, but dark chocolate with a high cocoa content. Chocolate with a cocoa content of seventy to eighty percent is healthy and contains magnesium.

2. craving for jelly babies

This ravenous hunger indicates a lack of selenium. You can fight this very well by eating dried fruit. If you include dried fruit in your diet in between, the craving for jelly babies will disappear.

3. craving for cheese

In addition to some nutrients, cheese also contains caseins, which have a morphine-like effect and serve the morphine receptors in the body. A certain physical dependency develops, similar to morphine, but not as strong. If you give up cheese for about three weeks, the withdrawal is over and the craving for cheese subsides. The craving for cheese can also indicate a lack of calcium, phosphates and Omega 3 acids. These can be compensated by eating broccoli, kale, pulses, sesame seeds, nuts and linseed.

4. craving for meat

Meat is not very healthy for the body, so the craving for meat should be stopped urgently. It can indicate a lack of iron and zinc. With dried fruit, broccoli and pumpkin seeds, the craving can be controlled. If the body demands a hearty taste, it is also possible that the body is missing important nutrients from various spices. You should try to spice up your food differently from time to time.

5. craving for fatty snacks like chips

Behind the ravenous appetite for fatty snacks is also often a need for spices. By adding spices and healthy salts such as sea salt to your food, the craving for snacks will disappear. Mustard, kohlrabi, broccoli, kale, legumes and sesame are also recommended. To balance out the greasy part you can eat avocado, olives, nuts and seeds. The craving for fatty snacks also indicates a lack of calcium, which can be compensated by the above-mentioned foods.

6. craving for sour food

A ravenous appetite for generally acidic foods is probably due to a magnesium deficiency. This can be easily treated with food, as with the craving for chocolate.

7. Cravings in women: before menstruation

Many women are affected by ravenous appetite attacks shortly before their next menstrual period. These can be triggered by a zinc deficiency and can be controlled by eating leafy and root vegetables, nuts and seeds.

So the next time you get ravenous appetite, try to include alternatives in your diet and soon it will be a thing of the past. Give it a try!