YourLife_29_EN

Xll year - 05/2005 - Schär N.29

THE SCHÄR MAGAZINE FOR A TASTEFUL LIFE

News report Something new has happened

Well-being Natural thirst quencher

At home Romantic table decoration

news report

Something new has happened SOMETHING HAS CHANGED. YOU WILL FIND OUT WHEN YOU LEAF THROUGH THIS EDITION OF OUR MAGAZINE You’ll notice the difference as soon as you see the cover. And especially the title: Your Life. Why this change?

In our daily lives, so full of duties and obligations, we live in a world that seems to be increasingly dehumanising. Our desire for some personal pampering is growing stronger every day and we long to spend more time on ourselves, to feel good and to live life the way we feel we should without making any concessions.

It’s little wonder that wellness centres are blossoming. Mini holidays far from the hustle and bustle of daily life sell like hot cakes, whilst gardening and creative-cookery courses are fully booked almost as soon as they’re set up.

People are no longer willing to fore-

go either the large or the small pleasures in life. What they want is to live at their own pace, fulfil their passions by allowing themselves regular breaks and filling each day with special moments to be enjoyed in peace and harmony; an afternoon spent outdoors with the kids, a special dinner with friends, a leisurely walk through the woods. All guaranteed to help you enjoy life, day after day.

Tas

Taste for Life Our needs and wishes have changed, and with them our expectations of the products and services along with the companies that offer them. We no longer just want to live, we want to taste the life we’re living in all its savoury aspects -

Contents

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Well-being Natural thirst quencher

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New!

Art of cooking

@schär

A touch of the East

Solena, Savoiardi and Quadritos

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news report

te for life in the way we care for body and mind and in the things we choose to make our lives worth living, whether it be an item of clothing, a sea-side weekend, or simply something to eat or drink. For our part, we understand this intense longing for freedom and we want to help you reach your goals. How can we help? With our

products, for example and in other ways, as well. By communicating with you more intensively through this magazine we are better able to understand and meet your needs by presenting products and services that will help you fulfil your dreams. It’s a task we have set ourselves but which has been directly inspired by you.

Editors

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9 Travelogue

Research and development

The magic of Brittany

Millet and buckwheat

Communication & PR Dr. Schär Winkelau 9, I-39014 Postal Phone: 0039 0473 293300 www.schaer.com info@schaer.com Text: Conzepta Layout: Conzepta Printing: Lohs GesmbH International

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well-being

Natural thirst quencher SUMMER’S ALMOST HERE! AND THAT MEANS TIME TO DRESS LIGHTLY AND ENJOY THE SUN. BUT SUMMERTIME ALSO MEANS SUMMER HEAT, WHICH CAN BE QUITE UNCOMFORTABLE. SO HOW DO YOU STAY COOL? Drink, drink, and drink some more! That’s the secret of a wonderfully cool and refreshing summer! To stay healthy all summer long, it is important to drink lots of liquids and eat refreshing foods that are easy to digest.

Drinkable fruit Fruit is your best ally to make it through the hot days of summer and feel great. Fruit is a natural

thirst quencher because it contains mostly water (watermelon, melons and strawberries, for example, are comprised of 90% water and apricots, cherries and plums contain 86% water). Fruit is perfect for making juices, smoothies and even delicious iced drinks. To make fruit more appealing to children, liven up breakfast and snacks with a fruit shake! A simple and delicious way to quench your thirst that is packed

with vitamin C is to put half a papaya, half a grapefruit and 150 g of strawberries in a blender, add the juice of half a lime, blend and serve!

Tea with a twist When you are truly thirsty, water is always the best thirst quencher. Avoid carbonated and sweetened drinks because, as tempting and tasty as they may be, they are unhealthy and contain artificial ingredients. Ready-todrink ice tea from the supermarket also contains too many colouring agents and sugar. The best way to enjoy flavoured tea is to make your own. Add small pieces of fresh fruit (peaches, strawberries, melon) to black tea, let it cool down, and strain it. Another way to add flavour to tea is to use vanilla (cut a vanilla pod down the centre lengthwise and steep it for 3-4 minutes) or fresh mint (10-15 leaves for a litre of tea).

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Ripeness To check whether a watermelon is ripe, tap it with your hand. The deeper the ‘thump’, the riper the fruit. White stripes and light-coloured seeds in the flesh of the watermelon mean that the watermelon is not ripe enough.

art of cooking

A touch of the

East Cinnamon, cloves, chilli peppers and black pepper - almost everyone is familiar with these popular spices. But there are actually a tremendous number of other spices that have been used since ancient times.

Until recently, spices like turmeric, ginger and coriander, which originated in the East, have been used primarily as part of the culinary tradition of their countries of origin, but are gradually becoming more and more popular in the West, along with ethnic cuisine.

Many spices have an unusual taste and therefore give dishes a unique flavour. By becoming familiar with these spices, we can learn to use them creatively in our everyday cooking.

Curry is a blend of several different spices (pepper, coriander, turmeric, cumin, ginger, saffron and nutmeg).

Curry comes from India and can be purchased in supermarkets already blended and in varying levels of spiciness. It is excellent for chicken and fish dishes, although it can also be used with broccoli and legumes (such as lentils).

Did you know that curry helps prevent cavities?

Coriander has a strong smell but subtle taste. It is available as a whole seed (for grinding finely) and ground. Coriander is one of the oldest spices in the world; evidence of its use dates back as far as 5000 B.C. Coriander is often used in Greek and Arabic cooking to season vegetable dishes (such as potatoes and mushrooms). Try using it in pasta salad or rice for added flavour.

Got a stomach ache? Steep 5 grams of dried coriander seed in a cup of hot water for 5 minutes and drink it after you meal.

Cardamom is a small oval-shaped fruit with an intense, camphoric, sweet and pungent taste. It is available as an entire pod or ground, and goes together well with pork and duck. It is also great for sweetand-sour dishes, as well as creams and pastries, particularly coffee-flavoured ones.

Chewing cardamom (without swallowing) masks bad breath caused by indigestion.

Turmeric is a yellow powder obtained from the Curcuma longa plant that gives food a bright yellow colour and slightly bitter taste. It is often used with white meat and fish.

Turmeric can also be used to add a little colour to sauces, together with mustard for example.

Turmeric strengthens the liver and has purifying properties.

Wok & Co. Not only are Eastern ingredients becoming more and more popular in the West, but also Eastern cooking techniques, particularly stir-frying and steaming. These techniques are actually quite old, but new to the West.

A wok is used to quickly stir-fry meat, fish or vegetables. Its shape ensures even heating at high temperatures, allowing vegetables to retain their crunch, taste and vitamins. Another advantage of stir-frying is that it requires only a small amount of oil.

Steaming, a common method of preparation in Asian cooking, does not involve seasoning because this cooking technique allows foods to almost completely retain their flavours and aromas, as well as vitamins and minerals.

Foods that are steamed include rice, vegetables and fish. yourlife 5

@schär

‘Light’ Energy Looking for the ideal snack for both kids and adults that gives you energy without the extra calories?

Pure Energy Have more energy for your day! Try the latest cookies from Solena. The two main ingredients, millet and buckwheat, are rich in protein, fibre and carbohydrates and are the ideal way to recharge while working, studying or after working out! The cookies are made of wholemeal rice flour, millet flakes and buck wheat, a winning combination of minerals, iron and vegetable proteins. What are you waiting for? Take an energy break!

Discover the new Solenas!

Ingredients: millet flakes 23.2%, rice flour, non-hydrogenated vegetable margarine, cane sugar 13%, buckwheat flour 6.5%, glucose syrup, wholemeal rice flour, fibre (sugar beet), raising agent: ammonium hydrogen carbonate and sodium hydrogen carbonate, rice starch, salt, flavour Did you know that buckwheat helps protect your heart and lower your cholesterol level? And that millet can be used as a beauty treatment? Discover all the advantages of these valuable ingredients on page 11.

Average nutritional value per 100 g > Energy value kJ 1942, kcal 462 > Proteins 6.6 g > Carbohydrates 68.0 g Sugars 17.6 g > Fats 18.2 g Saturated 10.0 g > Nutritional fibres 3.5 g > Sodium 0.3 g

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Average nutritional value per 100 g kJ 1661, kcal 393 > Energy value > Proteins (Nx6.25) 6.2 g > Carbohydrates (PD* out of 100) 74.7 g 7.7 g > Fats *PD = Protein Digestibility

New and improved sponge fingers! Taste and smell even better than before.

Because they’re so light – rich in protein but low in fat – these sponge fingers are the ideal snack, even on hot days. Perfect for nibbling and a great snack for small children, especially when enjoyed together with fruit juice, milk or ice cream.

Classic tiramisú with schär sponge fingers is a quick and refreshing summertime dessert that is sure to please.

Ingredients: eggs 30%, maize starch, sugar, rice flour, emulsifier: E-471, thickener: guar gum, salt, raising agent: ammonium hydrogen carbonate, flavouring To learn how to make tiramisú, visit www.schaer.com

@schär

My independence Available from the beginning of July

Quadritos!

Gluten-free cocoa waffles covered in pure chocolate A delicious treat anywhere, any time! Conveniently packaged in small servings, Quadritos are easy to take along in your bag to school or work and are perfect for picnics.

The ideal waffle for a crunchy, nourishing treat!

Ingredients: Pure chocolate - at least 50% cocoa (sugar, cocoa paste, cocoa butter, emulsifier: soy lecithin, flavour), potato starch, sugar, hardened vegetable oil, soy flour, 6.4% cocoa, 2% nuts, emulsifier (soy lecithin), thikkener (guar flour), leavening agent (sodium carbonate)

day Living at home until the age of thirty, too little independence, and addicted to text messaging and the Internet.

These were the conclusions of a study of today’s youth.

According to whom?

Are you between the ages of 14 and 26 and do you disagree with this stereotype, which claims that today’s youth are “mama’s boys and girls” and have little ambition? Well, we’re offering you the opportunity to speak your mind!

Declare yourself independent!

We believe that today’s youth are independent, show initiative, and lead active lives! But to prove this, we need your help. So tell us about your “Independence

Day”!

The first time you went camping with friends, when you passed your driving test, when you first moved into student housing, the first time you served a candlelight dinner, the first time you spent several months travelling abroad, your first dream holiday, and so on…

Send an e-mail to info@schaer.com and tell us what being “independent” means to you! We’ll spread the word.

Lend a hand to Your Life!

Do you enjoy writing or taking photographs? Would you like to see your article or photograph published in Your Life? If so, now’s your chance! Help us with the next issue of Your Life.

What does taste mean to you?

Average nutritional value per 100 g > Energy value kJ 2289, kcal 548 > Proteins (Nx6,25) 6.1 g > Carbohydrates (PD* out of 100) 56.7 g > Fats 33.0 g *PD = Protein Digestibility

If you have any ideas or suggestions on “how to enjoy life tastefully”, let us know. Send us a story, small announcement, handy tip, special address, book title, or website for one of our columns:

cooking

travelling

home

recipes

We’ll choose the most “tasteful” contributions and publish them in upcoming issues of Your Life. We look forward to hearing from you!

You can send your contribution by mail in a sealed envelope addressed to Dr. Schär srl, Winkelau 9, 39014 Postal, Italy, or by e-mail to info@schaer.com

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interview

Mrs Tünde Koltai President of the Coeliac Society in Hungary

A taste for life in Hungary MRS TÜNDE KOLTAI IS THE PRESIDENT OF THE COELIAC SOCIETY IN HUNGARY, WHICH PROVIDES ADVICE AND INFORMATION TO HELP HUNGARIANS WITH GLUTEN INTOLERANCE TO LIVE A LIFE WITHOUT COMPROMISE. SHE SPOKE OPENLY ABOUT HER EXPERIENCE.

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When did you first become involved with the coeliac condition?

I discovered that our son was suffering from the condition when he was two years old, though it took us six months to finally discover that our son was actually suffering from the coeliac condition. The diagnosis was eventually made by a gastroenterologist – one of the very few in Hungary who knew of the condition at the time. The discovery of the problem was a great relief to us, and the treatment was astounding – a change of diet and avoidance of all foods containing gluten meant that he recovered rapidly and was soon living a normal healthy life. The specialist eventually told us he was a classic case and his original symptoms and case notes are now viewed by the medical fraternity as the perfect reference for identifying the condition.

What did you do to cope with the problem?

I am, by profession, an engineer in the food industry, and as a result of the many contacts I have established over the years I was able to discover a lot of information about where to obtain gluten-free food. This was quite important to my son at the time, as there were very few glutenfree products in Hungary when he was young. In 1990 I set up the Coeliac Society in Hungary. It happened at the same time as our dramatic political changes were taking 8 yourlife

place, but I am sure it represented an equal revolution in information for those people that suffered from the condition, and for years had been forced to search around for answers and good advice.

Our telephone line became a lifeline to sufferers, as we had details of the latest specialists and diagnostic techniques along with plenty of advice on how to cope with living without gluten.

How has the condition affected your son’s life?

Today, fortunately, my son is a very healthy young man with a zest for life and in total control of his coeliac condition. He enjoys going out with friends and will often visit the local pizzeria (the only difference for him being that he actually takes his own pizza)! No need to worry about what to feed him at parties! He does have the occasional moan about beer – we haven’t been able to find a good source of gluten-free beer in Hungary (any help would be welcome!).

Has the coeliac condition had any other effect on your lives?

Strangely, the diagnosis of the coeliac condition in my son has actually helped my family. As a direct result we all changed our diet to avoid certain foods and increased our intake of fruit and vegetables, making us all a lot healthier.

Do you think life with the coeliac condition is any easier today?

My work today still involves helping others with the coeliac condition, but communication is so much better now and the dissemination of information made incredibly simple by using the internet. Our web site in Hungary (www.coeliac.hu) has enabled many sufferers to obtain very useful information about living with the condition, and the recent publication of up-to-date information in our native Hungarian language by Schär has become an invaluable source for all coeliacs as well as the health professionals treating the condition.

What takes up most of your time in the Hungarian Society?

Today, together with many people in similar situations, I am heavily involved in lobbying government departments for recognition of the fact that little information is available through official sources and inadequate financial support has been forthcoming for sufferers, who are often faced with an additional financial burden as a direct result of the condition. It is very important for all people that live with the coeliac condition to get the very latest information that’s available and a full awareness of what coeliac disease actually means to their lives. From my experience as long as you live within a clear set of guidelines you can live a normal life and take part in everything. For more information www.coeliac.hu or call +36-1-438-0233

travelogue

Schär products in Brittany: •

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Armor Nature 69 Bld de l'atlantique Rond point C/C Géant, ST BRIEUC Arbre de Vie 20, Grande Rue, DINAN Biocoop Traou an Douar Rue Jean Paul Sartre LANNION L'aliment Naturel 5, Rue Admiral del la Grandie QUIMPER La Vie Claire 43, Rue Louis Pasteur, BREST Coeur Nature 2, Rue Poullain Duparc RENNES Mieux Vivre 67, Bd de Rochebonne SAINT MALO and many more at

www.schaer.com

The magic of

Brittany

BRITTANY IS A PENINSULA IN NORTH-WEST FRANCE, BORDERED BY THE ENGLISH CHANNEL ON THE NORTH AND THE BAY OF BISCAY ON THE SOUTH. The livelihoods of the population in Brittany are dependent on agriculture, livestock farming (breeding cows, pigs and poultry), growing vegetables, fishing and more recently tourism. There is no heavy industry or mining in the area and hence no pollution, so the air is fragrant, clean and fresh.

Visitors to Brittany will undoubtedly be captured by the delightful slate-roofed granite houses and the enchanting desire of nature loving Bretons to plant flowers everywhere - particularly hydrangeas and pelargoniums, which guarantee your holiday photographs will be brightened with vivid splashes of colour.

The Bretons are very welcoming and delight in meeting new people. Friendly chats in restaurants or over morning coffee can really brighten your stay. And talking of eating! In Brittany the local food is absolutely wonderful; really fresh vegetables, fresh fish and very tasty meat – pork being a speciality. A high proportion of France's vegetables - potatoes, cauliflowers, artichokes and cabbages are produced in Brittany. Pigs, hens and ducks are raised and there are many oyster farms and clam and mussel beds.

One favourite dish (and totally gluten-free) is an authentic Breton seafood platter, which must contain at least three types of crustaceans and three of shellfish. However, this may vary depending on the season and the life cycle of the contents of the plate. Frequently you will find crab, various types of oysters as well as clams, whelks,

Numerous websites exist to help you plan your stay. www.brittanytourism.com Is just one, though a simple search on the Internet for ‘Brittany’ will result in many more.

Lonely Planet, EDT Guide of the world, 368 pages Information on trips, transport and hundreds of addresses and suggestions on how to organize your trip.

shrimps and prawns…all served on a bed of seaweed. Those restaurants that are signatories to the “La charte du plateau de fruits de mer frais Bretons” (Breton seafood platter charter) guarantee the freshness and variety of their products. And of course you can wash it down with a glass of Muscadet sur Lie, the local dry white wine. Bon appetit!

Discover some delicious recipes on our website: www.schaer.com yourlife 9

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we & you

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Romantic table decoration

Kathrin Vantsch info@schaer.com www.schaer.com Fax +39 0473 293380

CREATE A MAGICAL ATMOSPHERE WITH THIS IMAGINATIVE TABLE DECORATION. What you need: A bouquet of white daisies (or any other colour), floating candles, a cylindrical glass vase that is somewhat wide and short, a large glass bowl or vase, and scissors.

Directions: 1. Fill the cylindrical vase 2/3 full with water.

2. Use the scissors to cut the stems of the daisies and lay the flowers next to each other in the water. They should float.

3. Carefully place the vase in the centre of the large bowl.

4. Pour a little water in the bowl and place the floating candles in it.

5. Light the candles and voila! Success guaranteed!

Ask the Dietician OUR DIETICIAN, KATHRIN VANTSCH, IS HERE TO ANSWER ALL YOUR QUESTIONS. ✒ My child is allergic to cow’s

If you have any questions about the right diet, foods containing gluten, recipes or food storage, send them in an e-mail to info@schaer.com!

milk. What can I use as a replacement in recipes that call for milk?

✒ Can you replace wheat

Cow’s milk can easily be replaced by Soya Milk or Rice Milk.

flour with gluten-free flour in traditional recipes?

✒ Does malt contain gluten?

In most cases, no, because gluten-free flour also differs from regular flour in how it responds during preparation, i.e. during rising and baking.

It is therefore better to just use special recipes that call for gluten-free flour.

Malt is derived from various types of plants. The level of gluten therefore depends on the botanical source. If the malt comes from maize or rice, neither of which contains gluten, it can safely be eaten. But if the malt is derived from barley or other grains containing gluten, it should be avoided.

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research & developement

Tagliatelle with Aubergine Ingredients for 4 persons: 250 g Tagliatelle Schär, 400 g aubergine (cut into pieces), 1 onion, 250 g tomatoes (peeled and chopped), 1 tablespoon parsley (finely chopped), 1 clove of garlic (finely chopped), 3 tablespoons olive oil, salt, pepper, grated pecorino (Italian sheep’s cheese) to taste

Two Allies for Good Health

Preparation: Chop the onion and sauté it in the oil. Add the parsley, garlic and aubergine and sauté for around 10 minutes.

Add the tomatoes and simmer for another 20 minutes. Add water if necessary. Boil the pasta in a large pot of salted water and drain.

Combine the pasta with the sauce and sprinkle with the grated pecorino.

THE HEALING PROPERTIES OF MILLET AND BUCKWHEAT HAVE BEEN KNOWN FOR CENTURIES, BUT HOW CAN YOU GET THE MOST BENEFIT FROM THESE FOODS? Our laboratory specialises in studying new, alternative ingredients, new formulas and innovative technologies for obtaining increasingly better gluten-free dietary products.

After a period of study and research, our team successfully identified two highly nutritious ingredients: millet and buckwheat. These ingredients have now been added to the new Solena cookies.

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Zuppa Inglese (Italian dessert with sponge fingers) Ingredients: 200 g Savoiardi Schär, 125 ml milk, 125 ml liqueur (or syrup made with water and sugar) Ingredients for the cream: 30 g Mix C Schär, 1/2 litre milk, 100 g sugar, 1 vanilla pod, 4 egg yolks, 50 g bitter cocoa powder

Easily digestible energy Buckwheat is a well-balanced grain rich in iron, mineral salts, and vitamins B and E. The biological value of the proteins in buckwheat is comparable to that of meat and soya. The rutin in buckwheat makes it an excellent ally of the heart, as it helps lower cholesterol levels and prevents high blood pressure. It also provides energy and strength, and helps remove excess bodily fluids.

Preparation: Start by making the cream. Bring the milk, sugar and vanilla pod to a boil in a saucepan. Meanwhile, beat the egg yolks with the flour and two tablespoons of milk.

Add this mixture to the boiling milk, stir well, and return pan to the heat. Remove the vanilla pod from the pan and warm the cream on low heat, stirring often, until thick. Divide the cream into two equal amounts and add the cocoa powder to one of them.

Mix the liqueur with the 125 ml of milk, dunk the sponge fingers in the mixture and place them in an ovenproof dish. Pour a layer of the light cream in a dish, cover it with a layer of sponge fingers (soaked in the liqueur mixture), and then pour a layer of the dark cream on top. Continue adding layers until you have used up all ingredients. Allow the Zuppa Inglese to harden in the refrigerator for around 2 hours before serving.

A tasty beauty treatment Of all grains, millet contains the most minerals, including iron, magnesium, phosphor, silicon, fluorine and calcium. The high level of silicic acid in millet has a stimulating effect on skin, hair and nails. Millet is rich in A and B vitamins and is easy to digest.

Millet and buckwheat are not only tasty, but extremely healthy and pure.

Discover the energy of the new Solenas on page 6!

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Tagliatelle with Aubergine

Zuppa inglese