Fish there are fish as a tasty and healthy alternative to meat on Friday. Even if today certainly in many kitchens not more regularly on Fridays fish is prepared, it’s integrated people remain a variety set in the diet. With good reason: Fish is healthy for a change and is also very good. So recipes and tips, with whose help settle the sea creatures in many ways boil, FRY or Grill and thus represent a nutritious alternative to meat can be found in cookbooks and the vastness of the Internet countless fish. But why is fish so healthy? For one, he supplies the body optimally with minerals, protein, as well as the important metabolic trace element iodine and acts as a valuable vitamin dispenser, where here the vitamin D plays a central role, because it is abundantly included and important for the regulation of calcium content as well as the bone is the Assembly and dismantling. In addition, fish provides so-called \”polyunsaturated\” fatty acids, the essential, i.e. are vital for maintaining the health and dietary be included need to, because they can not be produced by the body.

This \”good\” fat acids are much healthier than \”Saturated\” fat\”(for example in meat, sausage, butter, or bacon), as can this excessive consumption and insufficient movement cause elevated cholesterol, obesity, cardiovascular disease and arterial calcification. Multiple unsaturated fatty acids, however, are extremely important for maintaining healthy, because they are absorbed unchanged by the body’s cells and act as building blocks for cell membranes or hormones. A distinction is made here between Omega-6 and Omega-3 fatty acids, where the latter are the most valuable and are included except in fish in some plants such as bean sprouts and vegetable oils such as walnut or canola oil. Especially fatty fish like salmon, mackerel, herring and tuna or shellfish also contain abundant Omega-3 fatty acids and should be two times therefore according to nutrition experts in the ideal case the week on the menu – a permanent lack of Omega-3 can, however, may lead to serious health problems or errors and so for example, the risk for cardiovascular disease, rheumatism and allergies increase or promote high blood pressure, limited vision, and dry skin. .

A list of gluten-free food is a grateful Guide for many people with gluten intolerance. Anyone who has to suffer from gluten intolerance and celiac sprue, is happy about gluten-free food. Carefully cooked, prepare the party concerned no problems? To get a brief overview of gluten-free food, here is a little introduction: what are not gluten-free food? Gluten, called adhesive protein, makes an elastic ground grain in connection with water and is incompatible for many people. It is contained in wheat, barley, durum, Einkorn, wheat meal, semolina, bulgur, spelt, CousCous, Kamut and Triticale. The most oat flakes from the supermarket contain gluten due to their method of production (mixed with wheat varieties). Also all recipes that are provided or breaded, have a crust, with croutons any type of bread, bagels, croissants, pizza dough, cereal, biscuits, cakes, pretzels, crackers, toast, PITA and Donerbrot, are not all gluten-free and may not be eaten. Tofu and tempeh, you must check whether gluten-free or not.

Gluten is sneaky in coeliac disease it is extremely important to note the gluten hidden in certain foods. Hidden gluten can be included in the following products: sauces, broths, Bouillon, soy sauce, marinades, salad dressings, sausages, hot dogs (also in vegan!), burgers, took cheeses, blue – mold cheeses, spices, soups, tomato puree, sweetener. Furthermore are not gluten-free: brown sugar, geschmacksvertarkte coffee, herbal teas with barley, roasted or flavor-enhanced nuts, flavor-enhanced yogurt and pudding, finished some Vinegars (if mixed), liqueur, cocoa and coffee blends, some ice cream, etc. Read always the ingredients. Call the manufacturer in case of doubt! What foods are actually gluten-free? Following cereals, flour, starch, and thickener are safe with coeliac disease and gluten intolerance and definitely gluten-free: corn, maize grits, maize starch, polenta and cornmeal, buckwheat and buckwheat flour rice white, Brown, risotto, basmati, jasmine, sticky rice rice flour, quinoa and Quinoamehl millet and millet flour, sorghum flour, amaranth, Pigweed gluten-free oats (extra marked) coconut flour flour from nuts: cashew, almond, chestnut / chestnut, Pekan flour from chickpeas, garbanzo, soy and beans tapioca and cassava starch and potato starch for further information there is the extensive gluten-free food list. Copyright 2011