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Everyday myth under the magnifying glass
Those who eat cherries and drink water do not need to be surprised about stomach aches. We still know this "warning" from childhood. Whether this is really true is still controversial.
As with other types of fruit, yeasts are often found on the skin of cherries. In the stomach, the unwanted germs have little chance of survival because they are killed by the stomach acid. However, if large amounts of more than half a kilogram are eaten in a very short time, the stomach can be overwhelmed. Then the yeasts ferment the sugar from the sweet cherries into alcohol. This creates carbon dioxide, which causes uncomfortable flatulence.
If you drink a lot at the same time, you can dilute the stomach acid and increase the effect.
Another theory for the cherry / water myth is that the water transports the cherries into the intestine faster and the yeast cannot be killed by the stomach acid. This could cause fermentation processes in the colon to worsen the symptoms.
However, our bodies are constantly confronted with microorganisms while eating and drinking, without causing us any problems. "It is much more likely that the warning is due to poor drinking water quality in earlier times," says Harald Seitz from the Federal Center for Nutrition. Germs in the water could cause flatulence and diarrhea regardless of fruit consumption. "Today, however, the drinking water is of very good quality," says Seitz.
It is best to wash the fruits thoroughly before eating to remove any germs on the skin. If you want to be on the safe side, do not eat too large quantities at once. There's nothing wrong with a glass of water with fruit.
Cherries are in high season in summer. A particularly high harvest is expected this year. According to initial estimates by the Federal Statistical Office, the quantities of sweet cherries (44,300 tons) and sour cherries (16,800 tons) are significantly higher than in the previous year.
A closer look helps when shopping. Cherries must be ripe, plump and undamaged. Ideally, the skin shines and the smooth stem is firmly attached to the fruit. The fruit stays fresh longer in the fridge. In addition to sugar and fruit acids, important ingredients are potassium, iron, B vitamins, folic acid and anthocyanins.
Heike Kreutz, respectively