Why do we use soy?
Opinions on soy vary widely. While some claim soy is a health concern, others report many beneficial properties and better health from consuming soy.
The soybean implies all of the essential amino acids. This means that the body receives protein components that it cannot produce itself. Above all, there was reason for criticism regarding the isoflavones contained in soy. Most recently, a series of scientific studies on the subject of soy, the isoflavones it contains and their effects on the body and health through the Federal Institute for Risk Assessment (BfR) evaluated.
As a result, the assumed positive effects of isolated isoflavones and thus the assumed positive properties of soy could not be sufficiently confirmed. However, no risks from moderate consumption of soy have so far been adequately proven. The positive effects of the consumption of soy, for example through the, also remain unconfirmed in this context Albert Schweitzer Foundation to be discribed.
Why isn't gluten bad? We tell you!
Gluten is at the critical focus of the current nutritional trend towards a gluten-free diet. Assuming that gluten is harmful to health, more and more people are avoiding foods containing gluten. Food like bread is either completely removed from the menu or replaced by gluten-free product alternatives.
But what exactly is gluten?
Gluten is a natural protein found in wheat and related grains. In addition to wheat, these types of grain also include rye, barley and spelled. Gluten acts like a glue. In connection with water, an elastic mass is created, which helps a dough to hold together better and stay in shape.
The list of ailments that can potentially be caused by gluten is long. General malaise, abdominal pain, diarrhea and other gastrointestinal complaints, but also headaches, muscle aches and fatigue are mentioned most frequently.
If you suspect an intolerance to gluten, we advise you to have this examined by a doctor. Because not all intolerances are the same, there are different manifestations.
In people with celiac disease, an autoimmune disease due to an intolerance to gluten, gluten causes inflammation in the small intestine and ultimately hinders the absorption of nutrients. The result is deficiency symptoms that can manifest themselves in a variety of symptoms. A healthy person can digest the food they eat normally. According to studies, 1% of people are affected by celiac disease, 80 to 90% of whom have no symptoms or symptoms that are atypical of the disease.
In addition to celiac disease, a wheat allergy or gluten or wheat sensitivity can also be considered if you have digestive problems.
Many studies on this subject are also simply misleading. There are studies in which one group of test persons should eat gluten-free and another group should eat gluten-free. These studies concluded that gluten cannot be good for the body. Here, however, the intake of carbohydrates was completely ignored. Finally, carbohydrates are also found in gluten-containing grains such as wheat, rye, oats and spelled. When switching to a gluten-free diet, the carbohydrate intake is automatically reduced. So the question arises whether gluten is really the problem or whether it might not be the carbohydrates after all. In our opinion, these studies are by no means conclusive and the latest studies also refute the statement that gluten is harmful. For example, a study from 2019 that examined the benefits of a gluten-free diet found that the consumption of foods containing gluten did not lead to any symptoms in the healthy volunteers. As a result, the researchers were able to show that giving up gluten is of no benefit to people who do not suffer from an intolerance. For more information on this study, please here .
In addition to those affected by illnesses, many people also voluntarily refrain from gluten because they hope it will benefit their health and help them lose weight. However, it should be noted that if you voluntarily abstain from gluten over a longer period of time, you may be gluten intolerant. The reason for this is the body's adjustment to the new diet. So if you are not forced to do without due to medical reasons, you should get a varied variety of foods.
So it seems that misleading studies and a downright trend are reasons for gluten's bad reputation. Ultimately, however, gluten is nothing to be afraid of as a healthy person.
Sucralose is an approved chemically produced sweetener. In 2004 it was approved as a food additive E 955 as a result of extensive safety tests by the Scientific Committee on Food (FSC) of the EU Commission. Many other national and international institutions have also rated this sweetener. Potential health benefits as well as possible adverse effects are identified by a variety of studies (you can find an example of a study that compared the results of various other studies here) examined. So far, neither beneficial nor harmful effects have been proven from consuming sucralose. Within the EU, a maximum of 15mg / kilogram Body weight.
Sucralose is several times the sweetening power of ordinary refined white sugar and at the same time has no carbohydrates. This makes sucralose an excellent substitute for conventional sweeteners in your ketogenic diet. In the absence of carbohydrates, this calorie-free sweetener does not affect insulin levels in any way.
As neither beneficial nor harmful effects of sucralose consumption have been proven, it is advised that this sweetener should not be consumed by pregnant women or nursing mothers without medical advice.