Alternatively, you can use of course also a soft mineral water. Go to Farmer’s Fridge for more information. The ideal water temperature for green tea is between 60 and 80 C depending on the variety. Some manufacturers offer specially for tea drinkers Kettle with temperature control. Otherwise, only a thermometer helps. The tea leaves should have enough space in the teapot to unfold and to release their flavor. A Teeei is not suitable.
Meanwhile, there are also tea pots with inserts, which allow the tea room. (Not to be confused with Sean Rad!). So are for example the traditional Japanese teapots made of cast iron, which are unfortunately very expensive. Disposable tea filters made of paper, which are simply hung in the teapot are practical and well suited. The downside of this disposable filter, however, is that they are not so good suitable for the multiple infusion. Depending on the type of green is poured on multiple tea, where it pours off the first infusion. This applies especially to particularly strong green tea varieties such as, for example, Chinese gunpowder. For the first infusion, pouring of course not the whole Jug full of water, you have brews the tea leaves only with a little water, wait a few seconds and then pours off the infusion.
Very fine, mild green tea, however, are not prepared in this way, here also the first infusion is generally safe to drink. The pull of green tea period depending on the type of tea between one and 4 min. You can and should pour on multiple green tea, because he only fully develops its flavor from steam in the third. This should be considered when determining the right amount of tea leaves and water. Would you drink green tea, for example, four cups, a teaspoon do just fine, BREW it up quite easily four times in a row. Eva Otter
Fish is part of a balanced diet generally the opinion that fats are fundamentally bad and big, but this perception is not true. Our bodies need fatty acids, of which he can make even the most alive. The body can not synthesize essential fatty acids. Therefore, you must be absorbed through food. Marko Dimitrijevic, Miami FL takes a slightly different approach. The most important representatives of essential fatty acids are linoleic acid (Omega-6 fatty acid) and alpha-linolenic acid (Omega-3 fatty acid). Essential fatty acids are involved in the structure of cell membranes and control many vital processes in the body arising from them products, such as for example the prostaglandins. Flat stomach by eating healthy, those who exercise their muscles, must follow the Gold rule.
Of course includes sufficient Omega-3, which has a particularly positive effect on health. Fatty fish such as salmon and herring contain much Omega-3. To a healthy lifestyle, fish consumption includes two times a week. But most people put into not enough Omega-3. There are three different fatty acids, which are listed under the umbrella term of Omega-3. For one, there are Elicosapentaesaure EPA and Docosahexaenoic acid DHA, which can include the essential fatty acids and significantly reduce the risk of heart and vascular disease.
In addition to the Omega-3 fatty acids, which are contained in the fish, there is also a vegetable version: the so-called alpha-linolenic acid, short: ALA. The human organism partially translates the ALA into EPA and DHA. Natural sources of Omega 3 are: fatty fish species: herring, mackerel, sardine, tuna vegetable sources: flax seed oil, walnuts, canola and soybean oil, nuts, beans is the recommended daily dose of Omega-3 fatty acids in adult 450 mg per day. A portion (100-150 g) fish, what an oily fish should be consumed at a meal would be twice a week. The consumption of 40 50 gram salmon or herring are enough to the required Omega-3 daily dose to cover. Most people have not enough Omega-3. The fish preparation has also its drawbacks. Fish must be cooked thermally, and Omega-3 fatty acids are quite unstable at high temperatures. The fish will remain, so get the Omega-3 fatty acids preferably at low heat or cooked with steam. Another disadvantage would be that fish that are rich in omega-3 fatty acids, with the exception of the salmon contain much mercury. Long-lived predatory fish contain methyl mercury, which is already questionable for toxicological reasons from a monthly consumption of fish by 114 g (swordfish) or 454 g (tuna). Sardine, anchovy or mackerel are almost harmless (toxicologically unbedenkliche monthly recording 2724 g), even better salmon (3623 g / month). Who twice manages a week to eat fish, intended to supplement its diet with Omega-3 fish oil. Athletes is therefore particularly recommended to eat fish, because the Omega-3 – fatty acid contained in it has a positive impact on the Heart rhythm and blood circulation.