Diese Frage soll nicht herablassend sein, aber…

Diese Frage soll nicht herablassend sein, aber wie können die Deutschen soviel Fleisch und Käse essen ohne häufig Sodbrennen oder sogar bösen Bedingungen zu werden? Ist zB Diabetes eine gewöhnliche Krankheit in DL?

Ich antworte mal auf Englisch, weil ich zu faul bin, das alles zu übersetzen.

Type 2 Diabetes risk is about carbohydrates and/or sugars more than it is about fat content in meats and cheeses.

Current statistics by the International Diabetes Federation show that about 8.3% of the general population (20–79 years old) of Germany are suffering from diabetes, this also includes immigrants, obviously. On a worldwide scale, this places us in spot #73 for diabetes, which is relatively low.

Just to compare, Saudi Arabia is #7, Malaysia #12, Sudan #17, Mexico #24, Turkey #31, USA #43, India #48, Portugal #55, France who eats even more cheese is #155, etc.(More: https://www.indexmundi.com/facts/indicators/SH.STA.DIAB.ZS/rankings)



Random person’s recipe for Käsespätzle. This is a less doughy, somewhat lighter version using a milk/sparkling water mix instead of just eggs and flour. Bacon is not traditional with it, neither is mozzarella (it should be Emmenthaler cheese ir Bergkäse / Butterkäse, but she lives in Texas so I guess it‘s hard to find. Either way, these are tasty — just use your cheese of choice.

19 minutes, in Englush.



A video on how to make this German Food of the Gods. ;D

Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of German-speaking, Slavic and Scandinavian countries. Read more: