Interesting Facts

Cranberry Juice


Cranberry is a fruit of the heather family, and its relatives are forest blueberries and blueberries. It has excellent nutritional properties due to the richness of bioactive compounds, mainly antioxidants. I present the most important properties and applications of these wonderful berries.

Cranberry – general cranberry features

In the natural environment cranberry grows on acidic peat bogs, especially in cooler parts of Eurasia, in the northern states of the USA and Canada. The season generally runs from October to December. The fruits have the form of small, round and red berries. Each of them contains four centrally located tiny seeds enclosed inside the capsule. Fresh fruits are very acidic in taste and their pH ranges from 2.3 to 2.5.
Due to their very sharp and sour taste, cranberry is rarely eaten raw. In fact, it is usually obtained from juices, dried and sweetened, and also produces various types of preserves. Nutritional supplements with the content of cranberry extract are becoming more and more popular around the world.

Cranberry – Nutritional values

Fresh cranberry berries consist almost 90% of water, and their dry mass is mainly carbohydrates and fibre. One serving, or about 100 g of fruit is:
46 kcal,
87% water,
0.4 g of protein,
12.2 g of carbohydrates,
4 g sugar,
4.6 g fibre,
0.1 g fat.

Cranberries for the prevention of urinary tract infections

Urinary tract infections are one of the most common bacterial infections, especially in women. They are most often caused by the Escherichia coli intestinal bacteria, which bind to the internal surface of the bladder and airways. Cranberries contain unique nutrients known as A-type anthocyanidins that prevent E. coli from implanting on the bladder mucous membrane and respiratory tract. In fact, cranberries belong to the richest fruit sources of proanthocyanins, especially type A.
Several studies indicate that drinking cranberry juice or cranberry supplementation can reduce the risk of urinary tract infection in both children and adults. This is confirmed by a review of systematic studies and meta-analyses, especially in women with recurrent urinary tract infections. In contrast to these results, several studies have not confirmed any significant effects in this respect.
Not all cranberry products are effective in preventing urinary tract infections. In fact, proanthocyanins may be lost during processing, which is why they are undetectable in many cranberry products in the composition. On the other hand, cranberry supplementation, which contains sufficient amounts of type A proanthocyanins, may be a useful preventive strategy.
If you suspect you are suffering from a urinary tract infection, be sure to consult a doctor. The first option should be pharmacological therapy. It should be remembered that cranberry is not effective in treating the infection, it only reduces the risk of getting sick.



Amaranth is second to none in terms of iron content. It contains 5 times more than spinach or wheat. It is an extremely valuable source of protein – better assimilable than milk or soy, and at the same time free of gluten. It is distinguished by an extremely fine starch fraction, five times easier to digest from starch contained in corn.
The history of amaranth began over 5,000 years ago. The Indians practiced this plant considered a holy plant on a large scale. They made tortillas and drinks from ground seeds, and used young leaves and shoots as a vegetable and spice. In times of peace, honey was added to amaranth flours, while during the war the blood of prisoners was added to give bravery. Probably these recent practices have caused the amaranth to be colonized by Spanish monks with diabolical greens during colonial conquests. The first conquistadors destroyed him almost completely, for he was a symbol of paganism for them – he burned on the stakes along the Andean peaks just like the victims of the Inquisition. Everywhere where the Christian religion was in force, its cultivation was banned. Ironically, a monk discovered him for a few centuries after the conquistadors.
Currently, amaranth fields, also known as amaranth, can be found in almost all corners of the world. It is grown on a larger scale in North and South America, Southeast Asia (India, Nepal, Himalayas, Ceylon) and in Africa (Nigeria, Mozambique, Uganda). In Poland, over 90% of crops are located in the Lublin region. According to the botanical classification, amaranth is not a grain, hence the name pseudo grain. Most of its sixty species are weeds with inedible seeds and leaves. The most often used part of amaranth are slightly larger than poppy seeds light brown seeds. For the natural environment, an extremely important feature of amaranth is that it absorbs twice as much carbon dioxide as other plants. Mass cultivation can therefore be beneficial to counteract the effects of the greenhouse effect.




Sprouts are health itself.
Plants store in stocks seeds of vitamins, minerals, protein, to pass them on to the next generation. However, eating seeds is not the same as eating fresh sprouts. Why? Because the components stored in seeds are not able to fully use. Only during germination, enzymes activate in them, which process nutrients so that our body can absorb them more easily. Complex carbohydrates make simple sugars, amino acids from proteins, and the amount of vitamins increases.
In the sprouts is all the best, and in gigantic doses. They are a treasury of B vitamins, vitamin C (eg 1/2 cup alfalfa sprouts contains as much as 6 glasses of orange juice), D, E, K, PP and iron, phosphorus, calcium, magnesium, potassium, zinc, iodine, manganese, copper, lithium, selenium. A lot of beta-carotene, valuable protein and omega-3 fatty acids. They are high in fibre (eg 3 tablespoons of wheat germs have more than a slice of dark wheat bread). In addition, they provide low calories and do not have bloating properties.
Sprouts protect us against the harmful effects of free radicals. They inhibit their formation in the body and disable the action of those that we absorb from the environment. They reduce the level of bad cholesterol, prevent atherosclerosis and cancer, and regulate digestion. They perfectly affect the complexion, hair, nails and teeth, and strengthen bones. They regenerate and rejuvenate the body, improve immunity, complement the deficiency of vitamins and minerals, in a word – ensure well-being.

Radish sprouts – properties
The specific flavour of radish sprouts owe to mustard oils. They contain vitamins A, C, B, E, H, minerals, omega-3 acids and fibre. They have anti-inflammatory, disinfecting, cleansing and diuretic properties. They inhibit the growth of bacteria and yeasts. They alleviate liver and gall bladder problems and upper respiratory tract infections. Already a few radish sprouts give the dish a spicy taste and aroma. Soaking: 4 hours, germination: 2-3 days (harvest when 3 cm).

Chia seeds


They contain more omega-3 fatty acids than the Atlantic salmon that is considered to be their breeding deposit. They are also more calcium-rich than milk, and irons contain more than the famous spinach. In addition, they are characterized by high integrity of full-value protein, preventing the development of antioxidant tumors, lowering the blood pressure of potassium, regulating the digestion of fiber, soothing magnesium nerves, strengthening bones of phosphorus and many other beneficial substances.
Chia seeds will mix the risk of developing breast cancer, but
they increase the likelihood of developing prostate cancer. All by the ALA acid contained in them, i.e. alpha-linolenic acid, which is the quintessence of omega-3 acids.




Matcha is nothing but ground green tea, which in consistency after brewing is more like coffee. In literal translation matcha is “tea powder”. In contrast to the traditional brewing of green tea, drinking matcha, we also swallow the ground tea leaves, the most valuable part of the plant. The concentration of antioxidants is so high that half a teaspoon of powder, covered with a cup of hot but not boiling water, is enough to prepare one serving of the drink. The drink is mixed with a special bamboo brush that creates a green foam.

Matcha is made of high quality green tea, the list of which we eat whole. Thanks to this, we provide ourselves with a much richer source of nutrients than with the decoction resulting from dried green tea leaves. In matchy, we find small amounts of minerals and vitamins, but a lot of antioxidants called polyphenols, which thanks to their properties are used in the prevention and treatment of heart disease, diabetes and hypertension and stopping the aging process of the skin. In addition, studies conducted on one of the matcha polyphenols found in tea, called EGCG, confirmed its properties to accelerate metabolism and slow down or completely stop the growth of cancer cells.

Drinking matcha, we provide a dose of caffeine comparable to that contained in one cup of black coffee. Lovers of this tea, however, claim that it gives a completely different, healthier stimulation than a small black one. Unlike coffee, it gradually adds energy and is also slowly excreted. Thanks to this, we avoid a sudden drop in energy and a sudden sense of drowsiness. However, although matcha tea contains a healthier caffeine called L-theanine, the last portion of matcha should be drunk at least 6 hours before going to sleep. Such time is enough to excite the stimulant from the body, and the sleep was calm and valuable.

Matcha tea has a very characteristic, strong taste that will not please everyone. It resembles the taste of young barley mixed with crumbled spinach leaves. We can improve it by adding a teaspoon of sugar or honey that does not interfere with health properties. However, if we can not convince ourselves of its specific aroma, we may as well add it to the daily prepared meals. It goes well with both salty and sweet dishes. When added to spicy cupcakes, vegetable cocktails or cream soups, it will give them an intense green color. Snacks with matcha tea and sweet muffins and macaroons will look equally impressive.

Black Currants


Black currants (Ribes nigrum) have many health properties. In traditional folk medicine, fruits are used in angina and other upper respiratory tract infections, arthritis and rheumatism. In turn, blackcurrant juice supports the treatment of migraine, gastrointestinal problems and general exhaustion of the body. Contemporary phytotherapy recommends the use of black currants helpful in anemia, paradontium, hemorrhagic diathesis, cataracts, bad coagulation of blood, loss of hair and teeth, and even inflammation of the prostate gland. In turn, the infusions of blackcurrant leaves can be reached in order to accelerate the process of excretion of toxins from the body and regulation of kidney function.

Halloumi Cheese


Halloumi – Cypriot cheese made from sheep’s milk or a mixture of sheep’s, goat’s and cow’s milk, often with the addition of mint. It is a semi-hard cheese, white in color, characterized by high elasticity. Halloumi cheese can be eaten fresh or, thanks to high melting temperature, fried or grilled.
The cheese composition is up to 46% water, at least 43% fat, about 22% protein and 3% salt.



Apricots are not only very tasty, but also conducive to health and beauty. Above all, they contain antioxidants that have anti-cancer and anti-aging effects. Apricots have a positive effect on blood pressure, digestion and kidneys, they are also essential, so they should be eaten by people suffering from hyperacidity.
Apricot owes its sunny colour to beta-carotene, a yellow pigment from which the liver produces vitamin A. Beta-carotene is a powerful antioxidant that protects us against the harmful effects of free radicals responsible for the development of civilization diseases and accelerating the aging process of the body. It is invaluable to the eyes and gives the skin a healthy look. Just eat 3 apricots a day to provide the body with the right amount of this antioxidant.

Apricots – health properties

Due to the large amount of potassium they regulate blood pressure and kidneys. They contain a lot of iron, calcium, phosphorus, vitamin B, C, PP, fiber. They improve digestion, prevent anemia. But that’s not the end of their advantages!
Apricots act principally (especially dried). That is why they are recommended for hyperacidity and people who eat meat every day, which has acidifying properties.
It is worth eating some fruit after training to restore the acid-base balance in the body. Note: more beta-carotene is dried, but more caloric. 100 g of fresh fruit is 47 kcal, dried – up to 284 kcal

Duck eggs

They are slightly larger than chicken. They also have a proportionally larger yolk than chicken. Their protein contains less water, so if you cook too long, it becomes rubbery. For the same reason, whites of the duck whip longer than chicken eggs. Not everyone likes them. Amateurs of duck eggs believe that they are “stronger in taste”.
If we prepare dishes with duck eggs, remember that one duck egg usually corresponds to two hens.
Let’s also remember that duck eggs are “heavier” than hen’s. They contain a lot of cholesterol. They are not recommended for scrambled eggs or, for example, as fried eggs, but they are excellent for cakes, pasta, omelettes.

They are also a good source of phosphorus, iron, vitamin B12 and pantothenic acid, vitamin A and folic acid.

50 g
Energy value :
334.00 kJ
Total protein:
6.00 g
230.00 mg
109.00 mg
1.20 mg
Vitamin A (retinol equivalent):
80.00 μg
Vitamin B2 (riboflavin):
0.15 mg
5.00 g

Water with lemon juice


Lemon juice, despite the acid taste, does not cause acidification of the body, on the contrary. Thanks to alkaline ions, the juice prevents its acidification. Although it has alkaline properties, it is important to remember about a balanced diet. Large amounts of meat and stimulants, such as coffee in daily nutrition, can cause acidification of the body. Water with lemon juice stimulates digestion, that is, increases intestinal peristalsis, but also causes the secretion of digestive enzymes and bile. For healthy people it has a very beneficial effect, while people with stomach problems, for example those suffering from stomach ulcers or hyperacidity and similar diseases should avoid eating such a drink, especially on an empty stomach. Citrus fruits are not indicated for stomach diseases, because of their irritating effects on its wall. Lemon juice by stimulating the stomach to secrete enzymes and gastric juice, can by its actions cause irritation of the stomach wall. In the case of the liver, there is no risk in terms of its destruction, and the action resulting from drinking such a drink is the opposite. Water with lemon juice stimulates the liver to create bile and helps in removing toxins from the body. It’s beneficial for her because the toxins are removed more quickly in the urine through diuretic action. In addition, the concentration of toxins is lower by providing water. Consumption of water with lemon juice supports slimming. First of all, the juice contains fiber, which in the gastrointestinal tract causes a feeling of fullness. In addition, it affects intestinal motility and movement of food in the intestines. Its next action is a slower release of sugar from food, and hence, reduces insulin secretion. These are several of the effects of such a drink on the human body. It should be remembered that it also provides vitamin C, which improves immunity. Lemon juice is also a good source of potassium. The way of drinking such water is also important. Drink a glass of water with half a lemon juice at least half an hour before breakfast so that the effect is the best. It is best to squeeze the juice in the morning so that it is fresh and does not lose some nutrients overnight.