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²²⁷²²⁷ Srinivasan, K. (2016). Biological Activities of Red Pepper (Capsicum annuum) and Its Pungent Principle Capsaicin: A Review. Crit Rev Food Sci Nutr, 56(9), 1488-1500.

²²⁸²²⁸ Butt, M.S., Pasha, I., Sultan, M.T., Randhawa, M.A., Saeed, F. & Ahmed, W. (2013). Black pepper and health claims: a comprehensive treatise. Crit Rev Food Sci Nutr, 53(9), 875–886.

²²⁹²²⁹ Bezerra, D.P., Nascimento Soares, A.K. & Pergentino de Sousa, D. (2016). Overview of the Role of Vanillin on Redox Status and Cancer Development. Oxid Med Cell Longev, 2016, 9734816.

²³⁰²³⁰ Fotland, T.Ø., Paulsen, J.E., Sanner, T., Alexander, J. & Husøy, T. (2012). Risk assessment of coumarin using the bench mark dose (BMD) approach: children in Norway which regularly eat oatmeal porridge with cinnamon may exceed the TDI for coumarin with several folds. Food Chem Toxicol, 50(3–4), 903–912.

²³¹²³¹ Shen, Y., Jia, L.N., Honma, N., Hosono, T., Ariga,T. & Seki, T. (2012). Beneficial Effects of Cinnamon on the Metabolic Syndrome, Inflammation, and Pain, and Mechanisms Underlying These Effects—A Review. J Tradit Complement Med, 2(1), 27–32.

²³²²³² Rimbach, G., Nagursky, J. & Erbersdobler, H.F. (2015). Lebensmittel—Warenkunde für Einsteiger [Food—product expertise for beginners] (2nd edition). Berlin: Springer Verlag.

²³³²³³ Teuscher, E. (2018). Gewürze und Küchenkräuter—Gewinnung, Inhaltsstoffe, Wirkungen [Spices and kitchen herbs—extraction, constituents, effects] (2nd edition). Stuttgart: Wissenschaftliche Verlagsgesellschaft. 261–282.

²³⁴²³⁴ Von Koerber, K., Männle, T. & Leitzmann, C. (2012). Vollwert-Ernährung—Konzeption einer zeitgemäßen und nachhaltigen Ernährung [Wholesome nutrition—devising a contemporary and sustainable diet] (11th edition). Stuttgart: Karl F. Haug Verlag, 327–335.

²³⁵²³⁵ Bültjer, U. (2015). Lexikon der Kräuter und Gewürze. [Dictionary of herbs and spices] Munich: Bassermann Verlag.

²³⁶²³⁶ Bendel, L. (2018). Kräuter & Gewürze—Das große Lexikon. [Herbs & spices—the big dictionary] Cologne: Anaconda.

²³⁷²³⁷ Beauchamp, G.K. (2016). Why do we like sweet taste: A bitter tale? Physiol Behav, 164(Pt B), 432–437.

²³⁸²³⁸ Drewnowski, A., Mennella, J.A., Johnson, S.L. & Bellisle, F. (2012). Sweetness and Food Preference. J Nutr, 142(6), 1142–1148.

²³⁹²³⁹ Murray, R.D. (2017). Savoring Sweet: Sugars in Infant and Toddler Feeding. Ann Nutr Metab, 70(3), 38–46.

²⁴⁰²⁴⁰ Rimbach, G., Nagursky, J. & Erbersdobler, H.F. (2015). Lebensmittel—Warenkunde für Einsteiger [Food—product expertise for beginners] (2nd edition). Berlin: Springer Verlag, 238.

²⁴¹²⁴¹ Von Koerber, K., Männle, T. & Leitzmann, C. (2012). Vollwert-Ernährung—Konzeption einer zeitgemäßen und nachhaltigen Ernährung [Wholesome nutrition—devising a contemporary and sustainable diet] (11th edition). Stuttgart: Karl F. Haug Verlag, 339.

²⁴²²⁴² Statista. [German market research company] (2019). Pro-Kopf-Konsum von Zucker in Deutschland in den Jahren 1950/51 bis 2015/16 (in Kilogramm Weißzuckerwert). [Per capita consumption of sugar in Germany in the years 1950/51 to 2015/16 (expressed as kilograms white sugar)] Accessed on June 1, 2019. Available at https://bit.ly/2dpjCIv

²⁴³²⁴³ Harvard Health Letter. (2011). Abundance of fructose not good for the liver, heart. Accessed on June 1, 2019. Available at http://bit.ly/2AiZdka

²⁴⁴²⁴⁴ Rimbach, G., Nagursky, J. & Erbersdobler, H.F. (2015). Lebensmittel—Warenkunde für Einsteiger [Food—product expertise for beginners] (2nd edition). Berlin: Springer Verlag, 259.

²⁴⁵²⁴⁵ Moeller, S.M., Fryhofer, S.A., Osbahr, A.J. & Robinowitz, C.B. (2009). The effects of high fructose syrup. J Am Coll Nutr, 28(6), 619–626.

²⁴⁶²⁴⁶ Rimbach, G., Nagursky, J. & Erbersdobler, H.F. (2015). Lebensmittel—Warenkunde für Einsteiger [Food—product expertise for beginners] (2nd edition). Berlin: Springer Verlag, 258.

²⁴⁷²⁴⁷ Lustig, R.H., Schmidt, L.A. & Brindis, C.D. (2012). Public health: The toxic truth about sugar. Nature, 482(7383), 27–29.

²⁴⁸²⁴⁸ Radulian, G., Rusu, E., Dragomir, A. & Posea, M. (2009). Metabolic effects of low glycaemic index diets. Nutr J, 8, 5.

²⁴⁹²⁴⁹ Yan, L.J. (2014). Pathogenesis of Chronic Hyperglycemia: From Reductive Stress to Oxidative Stress. J Diabetes Res, 2014, 137919.

²⁵⁰²⁵⁰ Bhupathiraju, S.N., Tobias, D.K., Malik, V.S., Pan, A., Hruby, A., Manson, J.E. et al. (2014). Glycemic index, glycemic load, and risk of type 2 diabetes: results from 3 large US cohorts and an updated meta-analysis. Am J Clin Nutr, 100(1), 218–232.

²⁵¹²⁵¹ Greenwood, D.C., Threapleton, D.E., Evans, C.E., Cleghorn, C.L., Nykjaer, C., Woodhead, C. & Burley, V.J. (2013). Glycemic Index, Glycemic Load, Carbohydrates, and Type 2 Diabetes: Systematic review and dose–response meta-analysis of prospective studies. Diabetes Care, 36(12), 4166–4171.

²⁵²²⁵² Livesey, G. & Livesey, H. (2019). Coronary Heart Disease and Dietary Carbohydrate, Glycemic Index, and Glycemic Load: Dose-Response Meta-analyses of Prospective Cohort Studies. Mayo Clin Proc Innov Qual Outcomes, 3(1), 52–69.

²⁵³²⁵³ Ma, X.Y., Liu, J.P. & Song, Z.Y. (2012). Glycemic load, glycemic index and risk of cardiovascular diseases: meta-analyses of prospective studies. Atherosclerosis, 223(2), 491–496.

²⁵⁴²⁵⁴ Petta, S., Marchesini, G., Caracausi, L., Macaluso, F. S., Cammà, C., et al. (2013). Industrial, not fruit fructose intake is associated with the severity of liver fibrosis in genotype 1 chronic hepatitis C patients. J Hepatol, 59(6), 1169–1176.

²⁵⁵²⁵⁵ Jensen, T., Abdelmalek, M.F., Sullivan, S., Nadeau, K.J., Green, M. & Roncal, C. (2018). Fructose and Sugar: A Major Mediator of Nonalcoholic Fatty Liver Disease. J Hepatol, 68(5), 1063–1075.

²⁵⁶²⁵⁶ Kelishadi, R., Mansourian, M., Heidari-Beni, M. (2014). Association of fructose consumption and components of metabolic syndrome in human studies: a systematic review and meta-analysis. Nutrition, 30(5), 503–510.

²⁵⁷²⁵⁷ Deutsche Adipositas-Gesellschaft e.V. (DAG) [German Obesity Society], Deutsche Diabetes Gesellschaft e.V. (DDG) [German Diabetes Society] & Deutsche Gesellschaft für Ernährung e.V. (DGE) [German Nutrition Society]. (2018). Konsensuspapier—Quantitative Empfehlung zur Zuckerzufuhr in Deutschland. [Consensus paper—quantitative recommendation on sugar consumption in Germany] Accessed on June 1, 2019. Available at https://bit.ly/2spdeLm

²⁵⁸²⁵⁸ Statista. [German market research company] (2019). Pro-Kopf-Konsum von Zucker in Deutschland in den Jahren 1950/51 bis 2015/16 (in Kilogramm Weißzuckerwert). [Per capita consumption of sugar in Germany in the years 1950/51 to 2015/16 (expressed as kilograms white sugar)] Accessed on June 1, 2019. Available at https://bit.ly/2dpjCIv

²⁵⁹²⁵⁹ Erickson, J. & Slavin, J. (2015). Total, added, and free sugar: Are restrictive guidelines science-based or achievable? Nutrients, 7, 2866–2878.

²⁶⁰²⁶⁰ Von Koerber, K., Männle, T. & Leitzmann, C. (2012). Vollwert-Ernährung—Konzeption einer zeitgemäßen und nachhaltigen Ernährung [Wholesome nutrition—devising a contemporary and sustainable diet] (11th edition). Stuttgart: Karl F. Haug Verlag, 340.

²⁶¹²⁶¹ Wise, P.M., Nattress, L., Flammer, L.J., Beauchamp, G.K. (2015). Reduced dietary intake of simple sugars alters perceived sweet taste intensity but not perceived pleasantness. Am J Clin Nutr, 103(1), 50–60.

²⁶²²⁶² Wong, A., Young, D.A., Emmanouil, D.E., Wong, L.M., Waters, A.R. & Booth, M.T. (2013). Raisins and oral health. J Food Sci, 78(1), A26–29.

²⁶³²⁶³ Sadler, M.J. (2016). Dried fruit and dental health. Int J Food Sci Nutr, 67(8), 944-959.

²⁶⁴²⁶⁴ Rapunzel Naturkost. [Food manufacturer] (no date). Natürlich süßen—mit alternativen Süßungsmitteln und Rohrzucker. [Natural sweeteners—using alternative sweeteners and cane sugar] Accessed on June 1, 2019. Available at https://bit.ly/2XvyTn2

²⁶⁵²⁶⁵ Phillips, K.M., Carlsen, M.H. & Blomhoff, R. (2009). Total antioxidant content of alternatives to refined sugar. J Am Diet Assoc, 109(1), 64–71.

²⁶⁶²⁶⁶ Goossens, J. & Roè, H. (1994) Erythritol: A new bulk sweetener. International Food Ingredients, 1(2), 27–33.

²⁶⁷²⁶⁷ Ishikawa, M., Miyashita, M., Kawashima, Y., Nakamura, T., Saitou, N. & Modderman, J. (1996). Effects of oral administration of erythritol on patients with diabetes. Regul Toxicol Pharmacol, 24(2), 303–308.

²⁶⁸²⁶⁸ Mäkinen, K.K. (2016). Gastrointestinal Disturbances Associated with the Consumption of Sugar Alcohols with Special Consideration of Xylitol: Scientific Review and Instructions for Dentists and Other Health-Care Professionals. Int J Dent, 2016, 5967907.

²⁶⁹²⁶⁹ Munro, I.C., Berndt, W.O., Borzelleca, J.F., Flamm, G., Lynch, B.S., Kennepohl, E. et al. (1998). Erythritol: an interpretive summary of biochemical, metabolic, toxicological and clinical data. Food Chem Toxicol, 36(12), 1139–1174.

²⁷⁰²⁷⁰ Bohacek, H. (2018). E-NUMMERN LISTE: Die Zusatzstoffe in unseren Nahrungsmitteln. [E-NUMBERS LIST: the additives in our foods] Accessed on June 1, 2019. Available at https://bit.ly/2NCqmdI

²⁷¹²⁷¹ Falony, G., Honkala, S., Runnel, R., Olak, J., Nõmmela, R., Russak, S. et al. (2016). Long-Term Effect of Erythritol on Dental Caries Development during Childhood: A Posttreatment Survival Analysis. Caries Res, 50(6), 579–588.

²⁷²²⁷² den Hartog, G.J., Boots, A.W., Adam-Perrot, A., Brouns, F., Verkooijen, I.W., Weseler, A.R. et al. (2010). Erythritol is a sweet antioxidant. Nutrition, 26(4), 449–458.

²⁷³²⁷³ Bernt, W.O., Borzelleca, J.F., Flamm, G. & Munro, I.C. (1996). Erythritol: a review of biological and toxicological studies. Regul Toxicol Pharmacol, 24(2), 191–197.

²⁷⁴²⁷⁴ Arrigoni, E., Brouns, F. & Amadò, R. (2005). Human gut microbiota does not ferment erythritol. Br J Nutr, 94(5), 643–646.

²⁷⁵²⁷⁵ Greenhill, C. (2014). Gut microbiota: not so sweet—artificial sweeteners can cause glucose intolerance by affecting the gut microbiota. Nat Rev Endocrinol, 10(11), 637.

²⁷⁶²⁷⁶ Suez, J., Korem, T., Zeevi, D., Zilberman-Schapira, G., Thaiss, C.A., Maza, O. et al. (2014). Artificial sweeteners induce glucose intolerance by altering the gut microbiota. Nature, 514(7521), 181–186.

²⁷⁷²⁷⁷ Frankenfeld, C.L., Sikaroodi, M., Lamb, E., Shoemaker, S. & Gillevet, P.M. (2015). High-intensity sweetener consumption and gut microbiome content and predicted gene function in a cross-sectional study of adults in the United States. Ann Epidemiol, 25(10), 736–742.

²⁷⁸²⁷⁸ Ciappuccini, R., Ansemant, T., Maillefert, J.F., Tavernier, C. & Ornetti, P. (2010). Aspartame-induced fibromyalgia, an unusual but curable cause of chronic pain. Clin Exp Rheumatol, 28( 63), 131–133.

²⁷⁹²⁷⁹ Jacob, S.E. & Stechschulte, S. (2008). Formaldehyde, aspartame, and migraines: a possible connection. Dermatitis, 19(3), E10–1.

²⁸⁰²⁸⁰ Roberts, H.J. (2008). Overlooked aspartame-induced hypertension. South Med J, 101(9), 969.

²⁸¹²⁸¹ Lindseth, G.N., Coolahan, S.E., Petros, T.V. & Lindseth, P.D. (2014). Neurobehavioral effects of aspartame consumption. Res Nurs Health, 37(3), 185–193.

²⁸²²⁸² Pretorius, E. (2012). GUT bacteria and aspartame: why are we surprised? Eur J Clin Nutr, 66(8), 972.

²⁸³²⁸³ Shankar, P., Ahuja, S. & Sriram, K. (2013). Non-nutritive sweeteners: review and update. Nutrition, 29(11–12), 1293–1299.

²⁸⁴²⁸⁴ Janakiram, C., Ceepan Kumar, C.V. & Joseph, J. (2017). Xylitol in preventing dental caries: A systematic review and meta-analyses. J Nat Sci Biol Med, 8(1), 16–21.

²⁸⁵²⁸⁵ Ruiz-Ojeda, F.J., Plaza-Díaz, J., Sáez-Lara, M.J. & Gil, A. (2019). Effects of Sweeteners on the Gut Microbiota: A Review of Experimental Studies and Clinical Trials. Adv Nutr, 10(1), 31–48.

²⁸⁶²⁸⁶ Ur-Rehman, S., Mushtaq, Z., Zahoor, T., Jamil, A. & Murtaza, M.A. (2015). Xylitol: a review on bioproduction, application, health benefits, and related safety issues. Crit Rev Food Sci Nutr, 55(11), 1514–1528.

²⁸⁷²⁸⁷ Deutsche Gesellschaft für Ernährung [German Nutrition Society], Österreichische Gesellschaft für Ernährung [Austrian Nutrition Society], Schweizerische Gesellschaft für Ernährung [Swiss Nutrition Society]. (2018). Referenzwerte für die Nährstoffzufuhr [Reference values for nutrient intake] (4th edition), Bonn: Neuer Umschau Verlag.

²⁸⁸²⁸⁸ Mariotti, F. (2018). Plant Protein, Animal Protein, and Protein Quality. In: Mariotti, F., Hrsg.: Vegetarian and Plant-Based Diets in Health and Disease Prevention. Cambridge: Academic Press, 621–637.

²⁸⁹²⁸⁹ Davis, B. C. & Kris-Etherton, P. M. (2003). Achieving optimal essential fatty acid status in vegetarians: current knowledge and practical implications. Am J Clin Nutr, 78(3), 640–646.

²⁹⁰²⁹⁰ Brown, M.J., Ferruzzi, M.G., Nguyen, M.L., Cooper, D.A., Eldridge, A.L., Schwartz, S.J. & White, W.S. (2004). Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection. Am J Clin Nutr, 80(2), 396–403.

²⁹¹²⁹¹ Gröber, U. & Holick, M. F. (2015). Vitamin D—Die Heilkraft des Sonnenvitamins [Vitamin D—the healing power of the sunshine vitamin] (3rd edition). Stuttgart: Wissenschaftliche Verlagsgesellschaft Stuttgart, 269.

²⁹²²⁹² Ekwaru, J. P., Zwicker, J. D., Holick, M. F., Giovannucci, E. & Veugelers, P. J. (2014). The importance of body weight for the dose response relationship of oral vitamin D supplementation and serum 25-hydroxyvitamin D in healthy volunteers. PLoS One, 9(11), e111265.

²⁹³²⁹³ Bor, M. V., Lydeking-Olsen, E., Moller, J. & Nexo, E. (2006). A daily intake of approximately 6 microg vitamin B12 appears to saturate all the vitamin B12-related variables in Danish postmenopausal women. Am J Clin Nutr, 83, 52–58.

²⁹⁴²⁹⁴ The minimum dose of 250 µg/day for a once-a-day intake is calculated based on the limited absorption of roughly 1.5 µg and the passive diffusion of about 1% with a requirement of 4 µg/day. There is a detailed explanation of this on pages 111–113 of our previous book Goodbye Vegan Cliché!.

²⁹⁵²⁹⁵ Teas, J., Pino, S., Critchley, A. & Braverman, L.E. (2004). Variability of iodine content in common commercially available edible seaweeds. Thyroid, 14(10), 836–841.

²⁹⁶²⁹⁶ Ullmann, J. (2017). Algen—Sonderdruck aus dem Handbuch Lebensmittelhygiene. [Algae—Offprint from the Guide to Food Hygiene] Hamburg: Behr’s Verlag, 13.

²⁹⁷²⁹⁷ Parekha, P. P., Khana, A. R., Torresa, M. A. & Kittoa, M. E. (2008). Concentrations of selenium, barium, and radium in Brazil nuts. J Food Compost Anal, 21, 332–335.

²⁹⁸²⁹⁸ Deutsche Gesellschaft für Ernährung [German Nutrition Society], Österreichische Gesellschaft für Ernährung [Austrian Nutrition Society], Schweizerische Gesellschaft für Ernährung [Swiss Nutrition Society]. (2015). Referenzwerte für die Nährstoffzufuhr—Selen [Reference values for nutrient intake—selenium] (4th edition). Bonn: Neuer Umschau Verlag.

²⁹⁹²⁹⁹ Gröber, U. (2011). Mikronährstoffe—Metabolic Tuning, Prävention, Therapie [Micronutrients—metabolic tuning, prevention, therapy] (3rd edition). Stuttgart: Wissenschaftliche Verlagsgesellschaft Stuttgart.

³⁰⁰³⁰⁰ Biesalski, H.K. (2016). Vitamine und Minerale—Indikation, Diagnostik, Therapie. [Vitamins and minerals—indication, diagnostics, treatment] Stuttgart: Thieme.

³⁰¹³⁰¹ Aro, A., Alfthan, G. & Varo, P. (1995). Effects of supplementation of fertilizers on human selenium status in Finland. Analyst, 120(3), 841–843.

³⁰²³⁰² Hahn, A., Ströhle, A. & Wolters, M. (2016). Ernährung—Physiologische Grundlagen, Prävention, Therapie [Nutrition—physiological principles, prevention, therapy] (3rd edition). Stuttgart: Wissenschaftliche Verlagsgesellschaft Stuttgart, 351.

³⁰³³⁰³ Fuhrman, J. (2014). Eat to Live—Das wirkungsvolle nährstoffreiche Programm für schnelles und nachhaltiges Abnehmen [Eat to Live—The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss] Kandern: Unimedica, 253f.

³⁰⁴³⁰⁴ Freeland-Graves, J.H. & Nitzke, S. (2013). Position of the academy of nutrition and dietetics: total diet approach to healthy eating. J Acad Nutr Diet, 113(2), 307–317.

³⁰⁵³⁰⁵ International Food Information Council. (2011). 2011 Food and Health Survey. Accessed on June 1, 2019. Available at https://bit.ly/2HX8yFh

³⁰⁶³⁰⁶ Academy of Nutrition and Dietetics. (2011). Nutrition and you: Trends 2011. Accessed on June 1, 2019. Available at https://bit.ly/2WHtckQ

³⁰⁷³⁰⁷ Zeevi, D., Korem, T., Zmora, N., Israeli, D., Rothschild, D., Weinberger, A. et al. (2015). Personalized Nutrition by Prediction of Glycemic Responses. Cell, 163(5), 1079–1094.

³⁰⁸³⁰⁸ Freeland-Graves, J.H. & Nitzke, S. (2013). Position of the academy of nutrition and dietetics: total diet approach to healthy eating. J Acad Nutr Diet, 113(2), 307–317.

³⁰⁹³⁰⁹ Eck, B. (2017). Starkoch Stefan Marquard begeistert das Publikum. [Celebrity chef Stefan Marquard amazes the audience] Accessed on June 1, 2019. Available at https://bit.ly/2ImXe43

³¹⁰³¹⁰ Wolever, T. M., Jenkins, D. J., Ocana, A. M., Rao, V. A. & Collier, G. R. (1988). Second-meal effect: low-glycemic-index foods eaten at dinner improve subsequent breakfast glycemic response. Am J Clin Nutr, 48(4), 1041–1047.

³¹¹³¹¹ Johnston, C.S. & Buller, A.J. (2005). Vinegar and peanut products as complementary foods to reduce postprandial glycemia. J Am Diet Assoc, 105(12), 1939–1942.

³¹²³¹² Sugiyama, M., Tang, A.C., Wakaki, Y. & Koyama, W. (2003). Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. Eur J Clin Nutr, 57(6), 743–752.

³¹³³¹³ Törrönen, R., Sarkkinen, E., Niskanen, T., Tapola, N., Kilpi, K. & Niskanen, L. (2012). Postprandial glucose, insulin and glucagon-like peptide 1 responses to sucrose ingested with berries in healthy subjects. Br J Nutr, 107(10), 1445–1451.

³¹⁴³¹⁴ Watzl, B. & Leitzmann, C. (2005). Bioaktive Substanzen in Lebensmitteln [Bioactive substances in foods] (3rd edition). Stuttgart: Hippokrates Verlag.

³¹⁵³¹⁵ McHill, A.W., Phillips, A.J., Czeisler, C.A., Keating, L., Yee, K., Barger, L.K., et al. (2017). Later circadian timing of food intake is associated with increased body fat. Am J Clin Nutr, 106(5), 1213–1219.

³¹⁶³¹⁶ Ganesan, K., Habboush, Y. & Sultan, S. (2018). Intermittent Fasting: The Choice for a Healthier Lifestyle. Cureus, 10(7), e2947.

³¹⁷³¹⁷ Rynders, C.A., Weltman, J.I., Jiang, B., Breton, M., Patrie, J., Barrett, E.J. & Weltman, A. (2014). Effects of Exercise Intensity on Postprandial Improvement in Glucose Disposal and Insulin Sensitivity in Prediabetic Adults. J Clin Endocrinol Metab, 99(1), 220–228.

³¹⁸³¹⁸ Freeland-Graves, J.H. & Nitzke, S. (2013). Position of the academy of nutrition and dietetics: total diet approach to healthy eating. J Acad Nutr Diet, 113(2), 307–317.

³¹⁹³¹⁹ Römer-Lüthi, C. & Theobald, S. (2015). Ernährungstherapie—Ein evidenzbasiertes Kompaktlehrbuch [Nutritional therapy—an evidence-based, compact textbook] Bern: Haupt Verlag.

³²⁰³²⁰ Pramuková, B., Szabadosová, V. & Šoltésová, A. (2011). Current knowledge about sports nutrition. Australas Med J, 4(3), 107–110.

³²¹³²¹ Beaton, G. H. (1981). Joint FAO/WHO/UNU Expert Consultation on Energy and Protein Requirements. Accessed on June 1, 2019. Available at https://bit.ly/2Gcfdr1

³²²³²² Mariotti, F. (2018). Plant Protein, Animal Protein, and Protein Quality. In: Mariotti, F., Hrsg.: Vegetarian and Plant-Based Diets in Health and Disease Prevention. Cambridge: Academic Press, 621–637.

³²³³²³ Yáñez, E., Uauy, R., Zacarías, I. & Barrera, G. (1986). Long-term validation of 1g of protein per kilogram body weight from a predominantly vegetable mixed diet to meet the requirements of young adult males. J Nutr, 6 (5), 865–72.

³²⁴³²⁴ Liu, A.G., Ford, N.A., Hu, F.B., Zelman, K.M., Mozaffarian, D. & Kris-Etherton, P.M. (2017). A healthy approach to dietary fats: understanding the science and taking action to reduce consumer confusion. Nutr J, 16, 53.

³²⁵³²⁵ Larson, H. (2019). Easy Ways to Boost Fiber in Your Daily Diet. Accessed on November 19, 2020. Available at https://bit.ly/2MVpHnC.

³²⁶³²⁶ World Health Organization (WHO) (2007). Protein and Amino Acid requirements in human nutrition. Report of a joint FAO/WHO/UNU expert consultation. WHO Technical Report Series 935, Geneva, 137.

³²⁷³²⁷ Davis, B. C. & Kris-Etherton, P. M. (2003). Achieving optimal essential fatty acid status in vegetarians: current knowledge and practical implications. Am J Clin Nutr, 78(3), 640–646.

³²⁸³²⁸ Pulde, A. & Lederman, M. (2014). The Forks Over Knives Plan: A 4-Week Meal-By-Meal Makeover. New York: Touch Stone, 33.

³²⁹³²⁹ Lang, F. & Lang, P. (2007). Basiswissen Physiologie [Basic knowledge of physiology] (2nd edition). Heidelberg: Springer, 155.

³³⁰³³⁰ Fuhrman, J., Sarter, B., Glaser, D. & Acocella, S. (2010). Changing perceptions of hunger on a high nutrient density diet. Nutr J, 9, 51.

³³¹³³¹ Wright, N., Wilson, L., Smith, M., Duncan, B. & McHugh, P. (2017). The BROAD study: A randomised controlled trial using a whole food plant-based diet in the community for obesity, ischaemic heart disease or diabetes. Nutrition & Diabetes, 7, e256.

³³²³³² Heseker, H. & Heseker, B. (2016). Die Nährwerttabelle [Nutritional table] (4th edition). Neustadt an der Weinstrasse: Neuer Umschau Buchverlag.

³³³³³³ Wrangham, R. (2009). Feuer Fangen—Wie uns das Kochen zum Menschen machte—eine neue Theorie der menschlichen Evolution [Catching Fire: How Cooking Made Us Human. A new theory of human evolution] Munich: Deutsche Verlags-Anstalt, 20.

³³⁴³³⁴ Wholewheat pasta from Rapunzel, Bolognese sauce from Alnatura, Tuscan sauce from Rapunzel, Soya Bolognese from Rapunzel, Cashews from Alnatura, Yeast flakes from Alnatura.

³³⁵³³⁵ Souci, S. W., Fachmann, W. & Kraut, H. (2016). Die Zusammensetzung der Lebensmittel—Nährwerttabellen [The composition of food—nutritional value tables] (8th edition). Stuttgart: Wissenschaftliche Verlagsgesellschaft Stuttgart, 618–635.

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³⁴¹³⁴¹ German Nutrition Society (Deutsche Gesellschaft für Ernährung). (2017). Vollwertig essen und trinken nach den 10 Regeln der DGE. [Healthy eating and drinking following the German Nutrition Society’s 10 rules] Accessed on June 1, 2019. Available at https://bit.ly/2nZ7SSo

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³⁵⁷³⁵⁷ Brown, M.J., Ferruzzi, M.G., Nguyen, M.L., Cooper, D.A., Eldridge, A.L., Schwartz, S.J. & White, W.S. (2004). Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection. Am J Clin Nutr, 80(2), 396–403.

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³⁶¹³⁶¹ Dawson-Hughes, B., Harris, S.S., Lichtenstein, A.H., Dolnikowski, G., Palermo, N.J., Rasmussen, H. (2015). Dietary fat increases vitamin D-3 absorption. J Acad Nutr Diet. 115(2), 225–30.

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³⁶³³⁶³ Institute of Medicine (2001). Panel on Micronutrients: Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, DC: National Academies Press.

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³⁶⁵³⁶⁵ Richter, M., Boeing, H., Grünewald-Funk, D., Heseker, H., Kroke, A., Leschik-Bonnet, E., Oberritter, H., Strohm, D. & Watzl, B. (2016). Position der Deutschen Gesellschaft für Ernährung e. V. (DGE)—Vegane Ernährung. [Position of the German Nutrition Society—vegan diet] Ernährungs Umschau, 63(04), 92–102.

³⁶⁶³⁶⁶ Gupta, R. K., Gangoliya, S. S. & Singh, N. K. (2015). Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. J Food Sci Technol, 52(2), 676–684.

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³⁶⁸³⁶⁸ Schlemmer, U., Frølich, W., Prieto, R. M. & Grases, F. (2009). Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis. Mol Nutr Food Res, 53(2), 330–375.

³⁶⁹³⁶⁹ Gupta, R. K., Gangoliya, S. S. & Singh, N. K. (2013). Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. J Food Sci Technol, 52(2), 676–684.

³⁷⁰³⁷⁰ Fidler, M. C., Davidsson, L., Zeder, C. & Hurrell, R. F. (2004). Erythorbic acid is a potent enhancer of nonheme-iron absorption. Am J Clin Nutr, 79(1), 99–102.

³⁷¹³⁷¹ Souci, S. W., Fachmann, W. & Kraut, H. (2016). Die Zusammensetzung der Lebensmittel Nährwerttabellen [The composition of food—nutritional tables] (8th edition). Stuttgart: Wissenschaftliche Verlagsgesellschaft Stuttgart.

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³⁷³³⁷³ Gibson, R.S., Perlas, L. & Hotz C. (2006). Improving the bioavailability of nutrients in plant foods at the household level. Proc Nutr Soc, 65(2), 160–168.

³⁷⁴³⁷⁴ Souci, S. W., Fachmann, W. & Kraut, H. (2016). Die Zusammensetzung der Lebensmittel Nährwerttabellen [The composition of food—nutritional tables] (8th edition). Stuttgart: Wissenschaftliche Verlagsgesellschaft Stuttgart.

³⁷⁵³⁷⁵ Souci, S. W., Fachmann, W. & Kraut, H. (2016). Die Zusammensetzung der Lebensmittel Nährwerttabellen [The composition of food—nutritional tables] (8th edition). Stuttgart: Wissenschaftliche Verlagsgesellschaft Stuttgart.

³⁷⁶³⁷⁶ Gillooly, M., Bothwell, T. H., Torrance, J. D., MacPhail, A. P., Derman, D. P., Bezwoda, W. R. et al. (1983). The effects of organic acids, phytates and polyphenols on the absorption of iron from vegetables. Br J Nutr, 49(3), 331–342.

³⁷⁷³⁷⁷ Baynes, R. D., Macfarlane, B. J., Bothwell, T. H., Siegenberg, D., Bezwoda, W. R., Schmidt, U., et al. (1990). The promotive effect of soy sauce on iron absorption in human subjects. Eur J Clin Nutr, 44(6), 419–424.

³⁷⁸³⁷⁸ García-Casal, M. N., Layrisse, M., Solano, L. & Tropper, E. (1998). Vitamin A and beta-carotene can improve nonheme iron absorption from rice, wheat and corn by humans. J Nutr, 128, 646–650.

³⁷⁹³⁷⁹ Layrisse, M., García-Casal, M. N., Solano, L., Barón, M. A., Arguello, F., Llovera, D. et al. (2000). New property of vitamin A and beta-carotene on human iron absorption: effect on phytate and polyphenols as inhibitors of iron absorption. Arch Latinoam Nutr, 50(3), 243–248.

³⁸⁰³⁸⁰ Gautam, S., Platel, K. & Srinivasan, K. (2010). Higher bioaccessibility of iron and zinc from food grains in the presence of garlic and onion. J Agric Food Chem, 58(14), 8426–8429.

³⁸¹³⁸¹ Sandström, B. & Cederblad, A. (1987). Effect of ascorbic acid on the absorption of zinc and calcium in man. Int J Vitam Nutr Res. 57(1), 87-90.

³⁸²³⁸² Morcos, S.R., El-Shobaki, F.A., El-Hawary, Z. & Saleh, N. (1976). Effect of vitamin C and carotene on the absorption of calcium from the intestine. Z Ernahrungswiss, 15(4), 387–390.

³⁸³³⁸³ Aloia, J.F., Dhaliwal, R., Shieh, A., Mikhail, M., Fazzari, M., Ragolia, L. & Abrams, S.A. (2014). Vitamin D supplementation increases calcium absorption without a threshold effect. Am J Clin Nutr, 99(3), 624–631.

³⁸⁴³⁸⁴ Mangano, K.M., Sahni, S. & Kerstetter, K.E. (2014). Dietary protein is beneficial to bone health under conditions of adequate calcium intake: an update on clinical research. Curr Opin Clin Nutr Metab Care, 17(1), 69-74.

³⁸⁵³⁸⁵ Shiowatana, J., Purawatt, S., Sottimai, U., Taebunpakul, S. & Siripinyanond, A. (2006). Enhancement effect study of some organic acids on the calcium availability of vegetables: application of the dynamic in vitro simulated gastrointestinal digestion method with continuous-flow dialysis. J Agric Food Chem, 54(24), 9010–9016.

³⁸⁶³⁸⁶ Carlson, J.L., Erickson, J.M., Lloyd, B.B. & Slavin, J.L. (2018). Health Effects and Sources of Prebiotic Dietary Fiber. Curr Dev Nutr, 2(3), nzy005.

³⁸⁷³⁸⁷ Abrams, S.A., Hawthorne, K.M., Aliu, O., Hicks, P.D., Chen, Z. & Griffin, I.J. (2007). An inulin-type fructan enhances calcium absorption primarily via an effect on colonic absorption in humans. J Nutr, 137(10), 2208–2212.

³⁸⁸³⁸⁸ Roberfroid, M.B. (2007). Inulin-type fructans: functional food ingredients. J Nutr, 137(11), 2493–2502.

³⁸⁹³⁸⁹ Lönnerdal, B. (2000). Dietary factors influencing zinc absorption. J Nutr. 130(5), 1378S–83.

³⁹⁰³⁹⁰ Gautam, S., Platel, K. & Srinivasan, K. (2010). Higher bioaccessibility of iron and zinc from food grains in the presence of garlic and onion. J Agric Food Chem, 58(14), 8426–8429.

³⁹¹³⁹¹ Scholz-Ahrens, K.E., Schaafsma, G., van den Heuvel, E.G. & Schrezenmeir, J. (2001). Effects of prebiotics on mineral metabolism. Am J Clin Nutr, 73(2), 459-464.

³⁹²³⁹² Sandström, B. & Cederblad, A. (1987). Effect of ascorbic acid on the absorption of zinc and calcium in man. Int J Vitam Nutr Res, 57(1), 87–90.

³⁹³³⁹³ Gupta, R. K., Gangoliya, S. S. & Singh, N. K. (2013). Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. J Food Sci Technol, 52(2), 676–684.

³⁹⁴³⁹⁴ Watzl, B. & Leitzmann, C. (2005). Bioaktive Substanzen in Lebensmitteln [Bioactive substances in foods] (3rd edition). Stuttgart: Hippokrates.

³⁹⁵³⁹⁵ German Nutrition Society (Deutsche Gesellschaft für Ernährung). (2015). Sekundäre Pflanzenstoffe und ihre Wirkungen auf die Gesundheit: Farbenfrohe Vielfalt mit Potenzial. [Secondary plant substances and their impact on health: colourful variety with potential] Accessed on June 1, 2019. Available at https://bit.ly/2MNqExB

³⁹⁶³⁹⁶ Craig, W.J. (1997). Phytochemicals: guardians of our health. J Am Diet Assoc, 10(2), 199–204.

³⁹⁷³⁹⁷ Watzl, B. & Leitzmann, C. (2005). Bioaktive Substanzen in Lebensmitteln [Bioactive substances in foods] (3rd edition). Stuttgart: Hippokrates, 15.

³⁹⁸³⁹⁸ Semler, E. (2013). Sekundäre Pflanzenstoffe—Substanzen mit vielen Unbekannten. [Secondary plant substances—substances with plenty of unknowns] UGB-Forum, 2, 58–61.

³⁹⁹³⁹⁹ Leopold A.C. & Ardrey, R. (1972). Toxic substances in plants and the food habits of early man. Science. 1972 May 5;176(4034), 512–514.

⁴⁰⁰⁴⁰⁰ Watzl, B. (2008). Einfluss sekundärer Pflanzenstoffe auf die Gesundheit. [Influence of secondary plant substances on health] In: German Nutrition Society (Deutsche Gesellschaft für Ernährung), Publ.: Ernährungsbericht 2008. [nutrition report] Bonn: DGE, 335–379.

⁴⁰¹⁴⁰¹ Watzl, B. & Leitzmann, C. (2005). Bioaktive Substanzen in Lebensmitteln [Bioactive substances in foods] (3rd edition). Stuttgart: Hippokrates, 15.

⁴⁰²⁴⁰² Heber, D. (1997). The stinking rose: organosulfur compounds and cancer. Am J Clin Nutr, 66(2), 425–426.

⁴⁰³⁴⁰³ Steinmetz, K.A. & Potter, J.D. (1991). Vegetables, fruit, and cancer. I. Epidemiology. Cancer Causes Control, 2(5), 325–357.

⁴⁰⁴⁴⁰⁴ Leitzmann, C. (2016). Characteristics and Health Benefits of Phytochemicals. Forsch Komplementmed, 23(2), 69–74.

⁴⁰⁵⁴⁰⁵ Khoo, H.E., Azlan, A., Tang, S.T. & Li, S.M. (2017). Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food Nutr Res, 61(1), 1361779.

⁴⁰⁶⁴⁰⁶ Nagpal, M. & Sood, S. (2013). Role of curcumin in systemic and oral health: An overview. J Nat Sci Biol Med, 4(1), 3–7.

⁴⁰⁷⁴⁰⁷ Leitzmann, C. (2016). Characteristics and Health Benefits of Phytochemicals. Forsch Komplementmed, 23(2), 69-74.

⁴⁰⁸⁴⁰⁸ Stahl, W. & Sies, H. (1996). Lycopene: a biologically important carotenoid for humans? Arch Biochem Biophys, 336(1), 1–9.

⁴⁰⁹⁴⁰⁹ Paiva, S.A. & Russell, R.M. (1999). Beta-carotene and other carotenoids as antioxidants. J Am Coll Nutr, 18(5), 426–433.

⁴¹⁰⁴¹⁰ Leitzmann, C. (2016). Characteristics and Health Benefits of Phytochemicals. Forsch Komplementmed, 23(2), 69–74.

⁴¹¹⁴¹¹ Brown, M.J., Ferruzzi, M.G., Nguyen, M.L., Cooper, D.A., Eldridge, A.L., Schwartz, S.J. & White, W.S. (2004). Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection. Am J Clin Nutr, 80(2), 396–403.

⁴¹²⁴¹² German Nutrition Society (Deutsche Gesellschaft für Ernährung). (2014). Sekundäre Pflanzenstoffe und ihre Wirkung auf die Gesundheit—Eine Aktualisierung anhand des Ernährungsberichts 2012. [Secondary plant substances and their impact on health—an update based on the 2012 nutrition report] DGEinfo, 12, 178–186.

⁴¹³⁴¹³ Wang, E. & Wink, M. (2016). Chlorophyll enhances oxidative stress tolerance in Caenorhabditis elegans and extends its lifespan. PeerJ, 4, e1879.

⁴¹⁴⁴¹⁴ Jubert, C., Mata, J., Bench, G., Dashwood, R., Pereira, C., Tracewell, W. et al. (2009). Effects of chlorophyll and chlorophyllin on low-dose aflatoxin B1 pharmacokinetics in human volunteers. Cancer Prev Res (Phila). 2(12), 1015–1022.

⁴¹⁵⁴¹⁵ He, F.J., Li, J. & Macgregor, G.A. (2013). Effect of longer term modest salt reduction on blood pressure: Cochrane systematic review and meta-analysis of randomised trials. BMJ, 346, 1325.

⁴¹⁶⁴¹⁶ Cook, N.R., Appel, L.J. & Whelton, P.K. (2014). Lower levels of sodium intake and reduced cardiovascular risk. Circulation. 129 (9), 981–9.

⁴¹⁷⁴¹⁷ Whelton, P.K., Appel, L.J., Sacco, R.L., Anderson, C.A., Antman, E.M., Campbell, N. et al. (2012). Sodium, blood pressure, and cardiovascular disease: further evidence supporting the American Heart Association sodium reduction recommendations. Circulation, 126 (24), 2880–9.

⁴¹⁸⁴¹⁸ D’Elia, L., Rossi, G., Ippolito, R., Cappuccio, F.P. & Strazzullo, P. (2012). Habitual salt intake and risk of gastric cancer: a meta-analysis of prospective studies. Clin Nutr, 31 (4), 489–98.

⁴¹⁹⁴¹⁹ German Nutrition Society (Deutsche Gesellschaft für Ernährung) e. V. (2016). Ausgewählte Fragen und Antworten zu Speisesalz. [Selected questions and answers on table salt] Accessed on June 1, 2019. Available at https://bit.ly/2F0TZAo

⁴²⁰⁴²⁰ Academy of Nutrition and Dietetics. (2017). Eating Right with Less Salt. Accessed on June 1, 2019. Available at https://bit.ly/2lMUMuo

⁴²¹⁴²¹ American Institute for Cancer Research. (2013). Nutrition for Healthy Aging. Accessed on June 1, 2019. Available at https://bit.ly/2F21C9S

⁴²²⁴²² World Cancer Research Fund International. (2017). Cancer Prevention & Survival—Summary of global evidence on diet, weight, physical activity & what increases or decreases your risk of cancer. Accessed on June 1, 2019. Available at https://bit.ly/2sH1eE3

⁴²³⁴²³ American Heart Association. (2013). Eat Less Salt: An Easy Action Plan for Finding and Reducing the Sodium Hidden in Your Diet. New York: Harmony.

⁴²⁴⁴²⁴ Deutsche Herzstiftung. [German heart foundation] (2014). Ernährung bei Herzschwäche. [Diet and cardiac insufficiency] Accessed on June 1, 2019. Available at https://bit.ly/2FbwEeK

⁴²⁵⁴²⁵ Hahn, A., Ströhle, A. & Wolters, M. (2016). Ernährung—Physiologische Grundlagen, Prävention, Therapie [Nutrition—physiological principles, prevention, therapy] (3rd edition). Stuttgart: Wissenschaftliche Verlagsgesellschaft, 272.

⁴²⁶⁴²⁶ World Health Organization. (2012). Guideline: Sodium intake for adults and children. Accessed on June 1, 2019. Available at https://bit.ly/1gEfuyo

⁴²⁷⁴²⁷ American Heart Association. (2017). Why Should I Limit Sodium? Accessed on June 1, 2019. Available at https://bit.ly/1FdpqOL

⁴²⁸⁴²⁸ Deutsche Gesellschaft für Ernährung [German Nutrition Society], Österreichische Gesellschaft für Ernährung [Austrian Nutrition Society], Schweizerische Gesellschaft für Ernährung [Swiss Nutrition Society]. (2015). Referenzwerte für die Nährstoffzufuhr—Natrium, Chlorid, Kalium [Reference values for nutrient intake—sodium, chloride, potassium] (2nd edition). Bonn: Neuer Umschau Buchverlag.

⁴²⁹⁴²⁹ U.S. Food and Drug Administration. (2016). You May Be Surprised by How Much Salt You’re Eating. Accessed on November 19, 2020. Available at https://bit.ly/2MUE2Rf.

⁴³⁰⁴³⁰ Bundesministerium für Ernährung und Landwirtschaft. [German Federal Ministry for Food and Agriculture] (no date) Results of the DEGS study [on adult health in Germany] Accessed on June 1, 2019. Available at https://bit.ly/2QzMcLM

⁴³¹⁴³¹ GBD 2017 Diet Collaborators. (2019). Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet, 0140-6736(19), 30041–30048.

⁴³²⁴³² www.food.gov.uk/research/national-diet-and-nutrition-survey-ndns/national-diet-and-nutrition-survey-ndns-assessment-of-dietary-sodium

⁴³³⁴³³ Blais, C.A., Pangborn, R.M., Borhani, N.O., Ferrell, M.F., Prineas, R.J. & Laing, B. (1986). Effect of dietary sodium restriction on taste responses to sodium chloride: a longitudinal study. Am J Clin Nutr, 44(2), 232–243.

⁴³⁴⁴³⁴ Blais, C.A., Pangborn, R.M., Borhani, N.O., Ferrell, M.F., Prineas, R.J. & Laing, B. (1986). Effect of dietary sodium restriction on taste responses to sodium chloride: a longitudinal study. Am J Clin Nutr, 44(2), 232–243.

⁴³⁵⁴³⁵ “Blood pressure salt” is sold in Germany by companies such as Dr. Jacob’s® and Raab Vitalfood.

⁴³⁶⁴³⁶ Information taken from the product description for Dr. Jacob’s® Blutdrucksalz [low-sodium salt]. Accessed on June 1, 2019. Available at https://www.zurrose.de/media/lmiv/07783169.pdf

⁴³⁷⁴³⁷ Salt-free vegetable and herb mixes are sold in Germany by companies such as Sonnentor and VeggiePur®.

⁴³⁸⁴³⁸ Hirayama, T. (1982). Relationship of soybean paste soup intake to gastric cancer risk. Nutr Cancer, 3(4), 223–233.

⁴³⁹⁴³⁹ Streppel, M.T., Arends, L.R., van’t Veer, P., Grobbee, D.E. & Geleijnse, J.M. (2005). Dietary fiber and blood pressure: a meta-analysis of randomized placebo-controlled trials. Arch Intern Med, 165(2), 150–156.

⁴⁴⁰⁴⁴⁰ Geleijnse, J.M., Kok, F.J. & Grobbee, D.E. (2003). Blood pressure response to changes in sodium and potassium intake: a metaregression analysis of randomised trials. J Hum Hypertens, 17(7), 471–80.

⁴⁴¹⁴⁴¹ Gupta, C. & Prakash, D. (2014). Phytonutrients as therapeutic agents. J Complement Integr Med, 11(3), 151–169.

⁴⁴²⁴⁴² Brown, L., Rosner, B., Willett, W.W., Sacks, F.M. (1999). Cholesterol- lowering effects of dietary fiber: a meta-analysis. Am J Clin Nutr. 69 (1), 30-42.

⁴⁴³⁴⁴³ Hahn, A., Ströhle, A. & Wolters, M. (2016). Ernährung—Physiologische Grundlagen, Prävention, Therapie [Nutrition—physiological principles, prevention, therapy] (3rd edition). Stuttgart: Wissenschaftliche Verlagsgesellschaft, 141.

⁴⁴⁴⁴⁴⁴ Peel, M. (1997). Hunger Strikes. BMJ, 315, 829.

⁴⁴⁵⁴⁴⁵ Deutsche Gesellschaft für Ernährung [German Nutrition Society], Österreichische Gesellschaft für Ernährung [Austrian Nutrition Society], Schweizerische Gesellschaft für Ernährung [Swiss Nutrition Society]. (Hrsg.) (2015). Referenzwerte für die Nährstoffzufuhr—Wasser [Reference values for nutrient intake—water] (2nd edition). Bonn: Neuer Umschau Buchverlag.

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⁴⁵⁸⁴⁵⁸ Amy Pogue provides lots of inspirational ideas for different kinds of infused water free of charge at www.infusedwaters.com

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⁵⁵²⁵⁵² Aro, A., Alfthan, G. & Varo, P. (1995). Effects of supplementation of fertilizers on human selenium status in Finland. Analyst, 120(3), 841–843.

⁵⁵³⁵⁵³ European Commission (2004). List of the authorised additives in foodstuffs Accessed on June 1, 2019. Available at https://bit.ly/2vIakG9

⁵⁵⁴⁵⁵⁴ Thomson, C. D., Chisholm, A., McLachlan S. K. & Campbell, J. M. (2008). Brazil nuts: an effective way to improve selenium status. Am J Clin Nutr, 87(2), 379–384.

⁵⁵⁵⁵⁵⁵ Parekha, P. P., Khana, A. R., Torresa, M. A. & Kittoa, M. E. (2008). Concentrations of selenium, barium, and radium in Brazil nuts. J Food Compost Anal, 21, 332–335.

⁵⁵⁶⁵⁵⁶ Gröber, U. (2011). Mikronährstoffe—Metabolic Tuning, Prävention, Therapie [Micronutrients—metabolic tuning, prevention, therapy] (3rd edition). Stuttgart: Wissenschaftliche Verlagsgesellschaft Stuttgart.

⁵⁵⁷⁵⁵⁷ Gröber, U. (2011). Mikronährstoffe—Metabolic Tuning, Prävention, Therapie [Micronutrients—metabolic tuning, prevention, therapy] (3rd edition). Stuttgart: Wissenschaftliche Verlagsgesellschaft Stuttgart, 265.

⁵⁵⁸⁵⁵⁸ Gröber, U. (2011). Mikronährstoffe—Metabolic Tuning, Prävention, Therapie [Micronutrients—metabolic tuning, prevention, therapy] (3rd edition). Stuttgart: Wissenschaftliche Verlagsgesellschaft Stuttgart, 267f.

⁵⁵⁹⁵⁵⁹ Gröber, U. (2011). Mikronährstoffe—Metabolic Tuning, Prävention, Therapie [Micronutrients—metabolic tuning, prevention, therapy] (3rd edition). Stuttgart: Wissenschaftliche Verlagsgesellschaft Stuttgart, 275.