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Diet-Health.info Foundation G+E, Diet and Health Areas of interest Diet-Health.info Foundation G+E, Diet and Health Areas of interest Diet-Health.info Foundation G+E Areas of interest

Ingredients

 
Showing 1-25 of 124 items.
It is hard to imagine cooking without salt, also known as table salt and cooking salt. However, it is important to watch how much you consume – less is more.

Salt
We consume far too much table salt (cooking salt). See text. It takes three months for the taste buds to become more sensitive to salt so that we need less.

Black peper is obtained by harvesting the fruit of the pepper plant early and then drying it; pepper is native to South India.

Black pepper
Black pepper: read about the differences between black, green, white, and red pepper in the link. Pepper owes its spicy heat primarily to the alkaloid piperine.

Tap water (drinking water). Our most important “food” is mineral water.

Tap water
The quality of tap water (drinking water) varies greatly by location and can contain contaminants. Water sources, water systems, and water treatment … See text.

Oils and fats, vegetable: olive oil

Olive oil
Olive oil is given too much importance even though, for example, canola oil contains three times less omega-3. We also use too much oil.

Garlic raw (Allium sativum), right: two cloves, first with skin and then peeled

Garlic
The claim that eating garlic reduces cholesterol is controversial. However, it is an accepted fact that garlic lowers the risk of colon cancer. See text.

Raw onions on a plate. Onions taste good raw, steamed, fried, or baked. They contribute to the savory flavor of a number of dishes.

Onion
Onions have antibacterial effects and lower blood pressure, blood sugar, and blood lipids. The small intestine cannot digest fractans, which is why gas occurs.

Carrots on a plate. Carrots have a mild, sweet flavor, and they contain many vitamins and minerals.

Carrot, raw
Carrots are a low-calorie vegetable with a relatively high level of carotenoids. They can be used to make either raw or cooked recipes.

Sea salt from sea water collected in salt evaporation ponds or obtained through other processes contains sodium chloride and traces of other salts.

Sea salt
Sea salt from evaporated salt water is collected in salt evaporation ponds. The most well known type on the market is Fleur de Sel, which is harvested by hand.

Raw lemon juice squeezed from fresh lemons can be used in the kitchen to enhance many dishes and drinks. It can also used as a cleaning agent and air freshener.

Lemon juice
Lemon juice in its raw form is used frequently to give a dish or drink a fresh, clean taste. Thanks to its antioxidants, it is effective against discoloration.

Ginger on a plate. Ginger is traditionally an important ingredient in curries and chutneys. It also works well in salads, soups, and purées.

Fresh ginger
Ginger is used as a spice and a medicinal plant (e.g., to treat gastrointestinal problems). It owes its distinctive spicy and citrus flavor mainly to gingerol.

Fresh parsley on a towel: parsley has a strong and slightly bitter taste. It is nice to use it to refine and garnish a variety of dishes.

Parsley, fresh
Fresh parsley adds flavor to your favorite dishes. It contains numerous vitamins and minerals and should be more than a garnish. Effective against bad breath.

Red tomatoes on a plate. Ripe tomatoes taste refreshing and can be combined with a wide variety of other foods.

Tomato, red, raw
Ripe red tomatoes (raw) are used both for preparing cooked and raw foods and are also processed to make tomato juice, ketchup, tomato paste, and tomato sauce.

Agave syrup (agave nectar) in a glass. Agave syrup contains a high proportion of fructose and glucose. It is well suited as a substitute for sugar.

Agave syrup
Agave syrup, which is used as a sweetener, dissolves quickly in both warm and cold liquids. For vegans, it is a good alternative to honey.

Lemons are rich in vitamins, pectins, and antioxidants. As early as the eighteenth century, they were used by sailors to prevent scurvy.

Lemon, raw, without peel
The nutritional value of lemons without the peel is lower. Only use the peel if the lemon is organic - the peel contains more nutrients than the pulp or juice.

Cashews on a plate. Cashews are originally from Brazil. They are  delicious as a snack or in salads and are often found in Asian dishes.

Cashew
Cashews sold at the grocery store are seldom raw. Heat is used to remove the toxic cardol oil they contain, either by steaming or roasting.

Canola oil
Canola oil contains a significantly higher amount of essential fatty acids than, for example, olive oil. It is used primarily as a cooking oil and in margarine.

The cultivated apple (Malus domestica) is one of the most common types of apples. It is rich in vitamins and has a water content of about 85%.

Apple, raw, with skin
Raw apples (best eaten daily) make for a delicious and healthy snack. Click on the link to read more about apples and their nutritional benefits.

Red bell peppers on a plate. Red bell pepper originally comes from South America. They are rich in vitamins and minerals.

Red bell pepper
Unlike chilli peppers, bell peppers are not spicy, but instead have a mild sweetness. They are available in green, yellow, and red. See text.

Avocados originated in South Central Mexico. Thanks to their consistency, raw avocados can be used in a wide variety of dishes. They contain up to 25% fat.

Avocado
The nutritious pulp of raw avocados is yellowish green to golden yellow, soft, and has an almost buttery consistency. It can be used for savory or sweet dishes.

Celery on a kitchen towel. Celery is very crisp and can be eaten either raw or cooked. The leaves can be used as a fresh herb or garnish.

Celery
Celery stalks contain a relatively high amount of beta-carotene, and the leaves can be used to make pesto. Celery adds fresh flavor to a wide variety of dishes.

Oranges are a hybrid between mandarins and grapefruit. They are known for their high levels of vitamin C but also used in many fragrances.

Orange, raw, without peel
Oranges are a favorite ingredient in many dishes and not just because of their high vitamin C content. They can be used raw, cooked, or for their juice.

Ground cinnamon in a bowl. Ground cinnamon is produced by grinding dried cinnamon sticks, which are obtained from the bark of the cinnamon tree.

Ground cinnamon
Ground cinnamon is used to flavor a variety of dishes. The substance coumarin, which is found in higher levels in cheap cinnamon, may be harmful to your health.

Soy sauce in a glass bowl. Soy sauce is primarily used in Asian dishes. As a marinade, it adds nice flavor to tofu.

Soy sauce (tamari)
Soy sauce (tamari) is not only used as a dip for sushi. The savory sauce made from soybeans also works well as a marinade and a seasoning for stir-fried dishes.

A glass of apple cider vinegar. Apple cider vinegar is made up of water, acetic acid, and several minerals. Apple cider vinegar is also used in naturopathy.

Apple cider vinegar
Apple cider vinegar is a vinegar, or fruit vinegar obtained from apples. It works particularly well as a seasoning for raw vegetable salads.

Herbs, spices, and wild plants, raw, untreated: cilantro leaves, raw (Coriandrum sativum)

Cilantro
Green cilantro has a lemony, peppery smell and a sweet and sour flavor; some people think it has an unpleasant soapy taste.

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