Freising's nutrition professionals clarified: Superfood, fattening and hidden sugar
Created: 07/05/2022, 02:00 p.m
How do you actually milk a cow?
(from left) Sebastian Hisch, Kilian and Franziska Straubinger tried it out.
© Michaelek
The "ESSERwisser" invited to the first "Freisinger Innovation Day Nutrition".
There was also a look into secret food laboratories.
Freising
- In the cathedral city there is probably no place where the topic of nutrition is more in focus than on the Weihenstephaner Berg, the Nahrungsmittelberg.
On Saturday, the "ESSERwisser" invited to the first "Freisinger Innovation Day Nutrition".
On the Weihenstephan campus, those interested could, among other things, listen to lectures and test foods from start-ups.
There was a lot going on in front of the lecture halls: there, the people from Freising were able to get an overview of nutrition and food in general at numerous information stands.
Recipes and tips against wasting food were available from the Competence Center for Nutrition and the Café Remaining.
There you could mix a fresh smoothie on the Mixer-Mobil, a converted bicycle.
If you wanted to find out how much sugar is hidden in different drinks, Dr.
Gisela Olias from the Leibniz Institute for Food is in good hands.
Her tip: "It's better to mix a juice spritzer yourself than buy it, then there's less sugar in it."
Kicking for the juice: Smoothies can be mixed in an unconventional way with the mobile mixer from the rest association.
© MIchalek
Rare look into secret laboratories
"enable-Cluster", a Freisinger future team of the TUM, is currently working on digital programs. It is, for example, dealing with the question of whether eating behavior improves through the publication and evaluation of food photos in social networks.
Verena Wohlfarth from TUM allowed a rare look into the "TUM Venture Labs", i.e. those laboratories in which food innovations are developed far from the public eye.
There, in large glasses, mixtures were wildly shaken and shaken, which theoretically could soon turn the food industry upside down - such as fish substitutes.
Some of the new products could also be tasted right away - including an extremely delicious soft ice cream on a purely vegetable basis.
Vegetarian or vegan?
What is better?
There was a great rush for the various lectures.
Among others, Prof. Dr.
Hans Hauner from TUM on the question of whether a vegetarian or vegan diet is healthier than conventional ones.
His summary: "A mix of vegetarian food and normal food is probably best." The expert's advice: "Eat less meat, no more than 600 grams per week." Hauner thinks less of vegan substitute products, which often contain a lot of sugar and fat.
(By the way: everything from the region is now also available in our regular Freising newsletter.)
Prof. Dr.
Kurt Gedrich from TUM is not a fan of so-called personalized nutrition, i.e. nutritional recommendations based on individual data.
In this regard, there is still a lot of research to be done, and Gedrich suspects that success has been rather limited.
His advice: "Wait a while, unless you want to heat up the economy with your money now!"
There was an exciting lecture afterwards by Dr.
Christina Holzapfel from the MRI on the subject of “fat food”.
According to Holzapfel, the currently popular intermittent fasting only works if carbohydrates are saved and not consumed completely during the eating phase.
However, when one of the audience suggested introducing a sugar tax, Holzapfel dismissed it: "It will be difficult to go against the lobby." The lectures were rounded off by panel discussions, for example on the food production of the future.
By Richard Lorenz
You can find more current news from the district of Freising at Merkur.de/Freising.
