Wilfried Bauer - True or False? The most, exciting 666 myths of our life

Myths about green tea Myths about green tea The most important ingredient is caffeine (formerly theine, tein, theine). Depending on the type of green tea, the amount of caffeine varies. Green tea is not drunk as frequently in Germany as black tea. Out of 100 tea drinkers - black and green - about 60 drink black tea and the rest drink green tea. For more information about the consumption of tea, see Myths about black tea. Green tea differs from black tea in that the leaves (leaves of Camellia sinensis) are not blended. Another difference is in the preparation, taste, ingredients and effects. The main ingredient is caffeine (formerly known as teein or theine) which can vary greatly from one type of green tea to another. Most of the caffeine is found in the Japanese tea varieties Gyokuro and Sencha. The least caffeine is found in Kukicha and Bancha varieties. Other ingredients are epicatechin, epicatechin gallate, epigallocatechin and epigallocatechin gallate. The effective health substances are the catechins, which also cause the bitter taste. The taste of the tea depends on the concentration of amino acids. The higher the concentration, the better the taste. Shade the tea more often in spring and the proportion of amino acids increases. Other ingredients are vitamin A, vitamin B, vitamin B2, calcium, potassium, magnesium, phosphoric acid, copper, zinc, nickel, carotenes and fluoride. Green tea also contains more tanning agents (tannins) than black tea. For nervous stomach and intestines, green tea has a calming effect, but for the sluggish intestines it has a constipating effect.

Myths about alcohol Myths about alcohol In Germany, about 9.5 million people consume alcohol in a form that is absolutely hazardous to their health. Germans consume about 10 litres of pure alcohol per capita. According to estimates, about 1.5 million people are addicted to alcohol. With the affected environment, an estimated 6 million people suffer from this addiction. Only about 10 percent of addicts undergo therapy. The majority much too late. However, the Firewater can also be taken occasionally. It can make a family celebration fun. Or a good drop, a nice glass of wine that is drunk with pleasure, can make you happy and cheerful. There are many myths about this substance, which makes some people happy for moments and for others is the downfall that destroys their lives. In the USA, alcohol may only be drunk at the age of 21. Only then is the citizen of full age. When we talk about alcohol, we are not talking about beer and wine, but about the higher percentage waters.

Myths about beer Myths about beer The first "brewery" is said to have existed in the Rakefet Cave in the area of the Natufia culture about 13,000 years ago. The oldest surviving beer recipe comes from China and is said to be about 5000 years old. There are also recipes for the production of beer from the ancient Mesopodamian region. The ancient Egyptians were given a type of beer in which they let half-baked bread ferment with water. Several types of beer, however, were known to the Celts. Widespread among them was the corm or curma, which was a simple barley beer. While the cervisia or cervesia was a wheat beer made with honey. A drink for the wealthier population. Beer was made from all kinds of ingredients in the Middle Ages. The brew was mainly brewed from top-fermented yeast. Between the 13th and 16th centuries, hop beer replaced the usual herb beers. Beer is a drink produced by fermentation of starchy substances and is not distilled. Hops or other seasonings are added in the production process of the carbonated beverage. These are fruits, herbs such as grut or other spices. Beer and wine are produced through fermentation. In wine production, sugar from plant or animal sources is added and fermented. With beer, the strength of the fermentation is always decisive. The starch of cereals (oats, millet, barley, rice or maize) is the basis for sugar production. This is obtained from the starch by malting or other enzymatic processes. Very rarely, starch is obtained from potatoes or vegetables. In Germany and Austria the beers have an alcohol content between 4.5 and 6 percent. In 2015, Germans drank an average of over 106 litres of beer. That is quite astonishing. There are some rumors about the barley juice. Let's see what wisdom there is about this dear drink.

Myths about wine Myths about wine Wine as an alcoholic beverage is made from the fermented juice of the grape. Wine was already being cultivated thousands of years ago in the advanced civilizations of the Middle East. Especially in Israel, Iran and today's Egypt. Already in 50 B.C. the Romans spread the wine culture in the conquered Germanic area, which was taken over by the Greeks and Etruscans. Roman wine monuments along the Moselle still bear witness to this today. The Roman emperor Probus (272-286 A.D.) lifted the then "wine ban" by Emperor Domitian. Probus made a name for himself as "wine emperor" because he promoted the cultivation of wine in the Palatinate and in Baden-Württemberg. In 2013, wine consumption in Germany was 21.1 litres per head (source: "Deutsches Weininstitut"). A total of 17 million hectolitres were sold in 2013.

Myths about asparagus Myths about asparagus The plant genus Asparagus belongs to the asparagus family (Asklparagaceae). In this country it is known as vegetable asparagus, common asparagus or also white asparagus. In colloquial language it is called only asparagus. The young shoots are prepared and eaten. Asparagus is native to the warm and temperate zones. These include Southern and Central Europe, North Africa and the Near East. It is widespread in Africa and Eurasia. Some cultivated forms and species are used today as purely ornamental plants and are not edible. This is why asparagus occupies a special economic position. As a vegetable, it is often seen on plates. The asparagus season usually begins in mid or late April and ends on 24 June. This day is also known as "Asparagus New Year's Eve". If the vegetables continue to be pricked after that, the harvest will be sparser the following year. Asparagus is available in Germany in two varieties. The white and the green. In total there are about 220 different species in the world. We have about 100 different types of asparagus (white and green). In recent years, Germans have consumed an average of 1.5 kg per capita. Here are the wisdoms about this popular vegetable.

Myths about spinach Myths about spinach Spinach belongs to the genus of the foxtail family. The leafy vegetable originates from southwest Asia. There are about 50 different varieties of the leafy vegetable. Common names are: real spinach, garden spinach, vegetable spinach or simply short, just spinach. The per capita consumption in 2015 was 13000 g in Germany. Although leafy vegetables are popular, there are some myths and misconceptions about green vegetables. Some of these originate from granny's times when there was no refrigerator, or from mistaken scientists.

Myths about the onion Myths about the onion The plant has several names in Europe. This varies from region to region and from country to country. It is also called onion leek, bolle, zipolle, table onion, kitchen onion, garden onion, summer onion, house onion or common onion. It belongs to the genus Leeks. Our well-known onion is one of the oldest cultivated plants and has been known to man since about 5000 years. Onions are one of the most popular vegetable species worldwide. Onions fit into almost all dishes (except sweet ones) and have many positive effects on the human organism. Since then it has been cultivated as a medicinal, spice and vegetable plant. Since the 15th century, very different varieties have been bred in the Netherlands. These differ in taste and colour. There are different types of onions. Well-known are white, yellow or even red onions. But the red onions are considered to be the healthiest. Red onions contain twice as many antioxidants as other types of onion. The antioxidants contained are the flavanoid quercetin and the polyphenol anthocyanin. These two substances prevent the oxidation of fatty acids in the food and in the cells and thus block the free radicals in the body. This inhibits the development of cancer cells and chronic inflammatory processes are thus drastically reduced. That is why the onion is a helpful food for many health problems related to chronic inflammation. The sulphur compounds it contains cause cysteine to be formed, which is needed for the body's own super detoxifier glutathione. The strong antioxidant glutathione protects our cell membranes and the body's own proteins from attack by free radicals. The ingredients of the onions are also said to promote the elimination of heavy metals and other toxins. The detoxification of the body is kept going if three medium sized onions are consumed per week. The sulphur compounds in the vegetables reduce blood lipids and cholesterol. This prevents arteriosclerosis. Statistically, Germans consumed more than 7 kilograms per capita in 2014/2015. Today no kitchen is without onions. The leek has a lot of calcium and potassium. The onion was named medicinal plant of the year in 2015.