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Health IssueIssue 1 • 2017/2018

MAGAZINE OF STUDY ASSOCIATION DI-ET-TRI

Special flavours peanutbutter

tested

Three easy lunchbox recipes

Kira talks about her peanut

butter addiction

Hotnews: What’s up with mushrooms?

Study association Di-et-tri 2

CONTENT03 Chairchat Loyce Wuiten 04 Committees Opcie, Akcie, Sollicie

08 Interview with Evalien Making peanut butter

10 Food diary

Peanut butter addict Kira 12 Interview with Iris Exchange in Sweden

14 Ingredient of the season Speculaaskruiden

15 Puzzle

16 Your opinion What do YOU think?

18 Dig deeper All about peanuts!

20 Test panel What is the tastiest peanut butter?

22 Recipes Peanut butter cookies, a healthy lunchbox and more!

24 Hot news Seasonal mushrooms

26 Pictures

30 Committee list

Study association Di-et-tri3

Editors [email protected] Monique [email protected]

Eva [email protected]

Laura [email protected]

Esmeralda [email protected]

Iris van [email protected]

Emma [email protected]

Romay [email protected]

PREFACEDear members of Di-Et-Tri,

The first exams of the year are already done! How did

your exams go? Were they easy? If they were, you

might respond with “It’s Peanuts”, a Dutch-English

(or Dunglish) expression that means “It was easy”.

“It’s Peanuts” is the theme of our first edition of the

Leesvoer under our new name Health Issue. In this edi-

tion we will discuss things that are ‘peanuts’ and about

peanut butter! Have you always wondered what the

favourite peanut butter brand of your fellow Di-Et-Tri

members is? Find out on page 16 and 17. You can learn

more about peanuts on page 18. We also interviewed

Kira, master Health & Nutrition student and a peanut

butter addict. In this article you can read about what

she eats in a day, and let me tell you, it includes peanut

butter (ofcourse)!

We hope you enjoy this first edition of the Health Issue.

If you have any comments, advice or feedback with

regards to the Health Issue, please let us know. You

can send us an email at [email protected],

or send one directly to one of our editors listed on the

right. Of course we also have a Facebook page where

you can contact us.

Love,

The Health Issue board


Board [email protected] ChairwomanLoyce Wuite

SecretarySofie van der Zalm

TreasurerLisa van der Berg

Com. AqcuisitionBirgit Bovend’aerde

Com. CommitteesKirsten Boshuizen

Com. PublicityNoortje van den Meijden-berg

Com. EducationRoos Verstegen

CHAIRCHATDear members of Di-Et-Tri,

Time flies! Period one has flown by and period two is

already starting. In period one, the board changed and

we had a great constitution drink in the Woeste Hoeve.

Many members and boards of other study associations

were there to celebrate it with us. The days are already

becoming shorter and colder and autumn has begun.

Still, autumn has some nice characteristics, like all the

colourful leaves and trees. Personally, I love to snuggle

with a blanket on the couch and a big cup of tea and

to look outside to the cold weather!

Furthermore, I think most of you already noticed our

magazine is not called Leesvoer anymore. It is now

called the Health Issue. The university has an increas-

ing number of international students and we would

like to involve all the Nutrition and Health students

with our study association, including students who do

not speak Dutch. We are really grateful that the redac-

tion of the Health Issue handles this change to English

so positive, like it is peanuts!

I hope you all have a nice autumn and enjoy reading

the rest of the magazine!

On behalf of the board,

Loyce Wuite

President of Di-Et-Tri


SOLLICIE: On Tuesday the

3rd of October, the Sollicie

held its first activity of the

year. We organized an eve-

ning about Competences

and Networking & Personal

Branding. Two speakers from

Unipartners gave a presenta-

tion on these topics. The first

half of the evening was about

competences. Besides listen-

ing to the presentation and

getting some very useful tips,

it was also a very interactive

session. During role plays

the students presented their

competences like they would

in a job interview. Thinking

about your competences can

be quite difficult, however it is

very important to know your

strengths and weaknesses as

they are almost always asked

for during job and internship

interviews or when preparing

for a study abroad. The sec-

ond half of the evening was

about Networking & Personal

Branding. We got examples of

which things to include in your

CV and how to make your CV

stand out from all the others.

Besides that, we also learned

why it is useful to make a

LinkedIn account and we got

a tour of the website to see

how everything works. It was a

very informative and success-

ful evening! Hopefully you will

COMMITTEESACTIVITIES IN PERIOD ONE: COMPE-TENCE EVENING, THE MASTER SWOT ANALYSIS AND A HIGH TEA

OPCIE AKCIE SOLLICIE


come and join us during our next evening,

in which Aiesec will come and give a work-

shop. Hope to see you all there!

OPCIE:

In October, the Programme Committee

(Opcie) has held a SWOT analysis concern-

ing the master programme. Previously, the

same analysis has been executed for the

bachelor programme. SWOT stands for

strengths, weaknesses, opportunities and

threats. After our pizza dinner, we started to

brainstorm about each part. Everyone had

the opportunity to write their personal opin-

ions first, and afterwards we discussed each

S, W, O or T together. Together, we grouped

all the sticky notes based on aspects of the

master and rated the relevance of each

topic. The output of this evening will be

used in a report concerning the evalua-

tion of the master programme by the gov-

ernment. A chapter on students’ opinions

was included because the Opcie values the

input of students and to get insight in their

needs and wants. After the official report is

launched, we will share some of the results

with you. It was a learning experience and a

relevant evening for both the Opcie and the

students that helped us out!

AKCIE:

We as the Akcie have organized the annu-

al high tea in week three of period one to

kick off the new academic year. This took

place on the first floor of the Forum. To

make the place less dull, we decorated

the tables in a beachy theme with blue

sand, shells and candles.

It was a great success and especially very

delicious, because the students could

enjoy loads of food, like brownies, wraps,

fruit, cookies and of course loads of tea!

As the members of our committee, we

had a lot of fun preparing the food. Part

of the food was made by us, and part was

store-bought. The food was fresh and

delicious! We received a lot of positive

feedback from everyone who came to the

high tea and we really appreciate that!

In period 2, we have some nice activities

planned too. We did some brainstorming

and eventually decided to do something

related to winter and Christmas. What

we are going to do exactly remains

a secret. Furthermore there is also the

annual “Small integration party” or “Kleine

Integratiefeest”. This event is organised

together with other study associations

and we are already looking forward to it.


The students could enjoy loads of food like brownies, wraps, fruit, cookies and of course loads of tea!

High tea &

Competence evening


What course did you take

and what was the assign-

ment?

I followed the course Case

Studies Product Quality

(FQD-24306) as a free choice

in my master. It is officially

for food technology students

and it was therefore nice to

work together with another

study direction. We had to

work on case studies derived

from industrial practice. It was

important to work on product

quality and opportunities for

product and process improve-

ment.

What was your case?

The owner of the peanut but-

ter shop in Amsterdam want-

ed to develop a new flavour

of peanut butter, with a clean

label and as healthy as pos-

sible. Moreover, how he could

produce healthier original

peanut butter. Funny to

mention is that the owner has

also studied in Wageningen,

BBC, and therefore it is nice

to be able to help him with

this case.

How did you start?

First, we started with litera-

ture research and we asked

the maker to the production

process. Then we looked for

answers to our questions:

what are commonfood com-

binations with peanut butter?

How can we make a new and

healthy variant? Can we add

fruits or vegetables, use differ-

ent oils, change the degree of

grinding and would changing

temperature be of influence?

How would you make pea-

nut butter more healthy?

The peanut butter was made

only of peanuts and Coconut

oil. It appeared that the owner

uses coconut oil because it

would be healthier than palm

oil.

MNH SPOT LIGHTS

EVALIEN

MADE PEANUT-

BUTTER

FOR A COURSE

Evalien does the master sensory science. For a course she and her group devel-oped a new pea-nut butter flavour for the peanut butter shop in Amsterdam.


‘Ants on a log’ for a healthy snack”

His information relies on

other ‘gurus’ in Amsterdam

who claim health benefits of

coconut oil. In our research we

could not find these benefits

for coconut oil, because there

are not many studies available.

We only found that coconut

oil contains more saturated

fat. So we cannot really advise

which oil is healthier.

We also crushed the pea-

nuts in different sizes. This

learned us that bigger pieces

hold more fat when excreted

in feces. Peanut butter with

pieces instead of smooth is

therefore healthier.

For the healthier new fla-

vour we wanted to add an

extra ingredient. Possibly

from one of five categories:

whole grains, dried fruits, nuts

& seeds, ‘superfoods’, veg-

etables. Per category other

characteristics are important

to consider: type of grain (glu-

ten or not), aw (water activ-

ity), caloric value, macro- and

micronutrients, antioxidants.

What flavours did you come

up with?

In the end we needed one

flavour of our own and one

as input from the owner. The

owner wanted chili - lemon-

grass as new flavour. To be sure

that that was the best combi-

nation with chili, we also came

up with other chili-flavours:

chili-garlic, chili-ginger, chili-

dried carrot and chili-cranber-

ries. Our own planned flavours

were: cranberries-pumpkin

seeds, cranberries-chia seeds,

cranberries-oats, goji berries-

pumpkin seeds, goji berries-

chia seeds, goji berries-oats or

another combination.

Did you made and test the

flavours?

Yes. First we made a ques-

tionnaire and put it on face-

book student plaza (thanks

if you filled it in!). The win-

ners from the questionnaire

were Cranberries-pumpkin

seeds (42.1%), cranberries-

oats (33.5%) and chili-lemon-

grass (41.6%) and chili-carrot

(42.1%). Then we made these

four flavours. We got the basic

peanut butter from the owner

(recipe stays secret) and then

added the flavours. Students

in Forum tried our peanut but-

ter and gave their opinion. The

best flavours were cranberries

with oats and chili with lem-

ongrass. The chili - lemongrass

is also available in the shop in

Amsterdam!

Anything else you want to

tell us Evalien?

Always! I eat peanut butter

myself and love it in over-

night oats. If I’m honest I eat

a little more peanut butter,

especially more natural pea-

nut butter, since I performed

this research. :) Last but not

least, do you know ‘ants on a

log’? (A snack famous in U.S.A.

in which the ants are raisins

and the log is celery with pea-

nutbutter).


How often do you eat peanut butter and at what time of the day?Usually every morning of the week with oatmeal. I really like to heat oatmeal with milk, then add banana and 2 tablespoons of peanut butter and cinnamon. Sometimes I also eat it in between meals, for example on a rice cracker with some apple slices on top.

What is your favourite kind of peanut butter?100% crunchy peanut butter from Albert Heijn. Sometimes when I am in Germany and I don’t have this kind of peanut butter I buy another one, but then I really do not enjoy my peanut butter as much as I would normally.

FOOD DIARY

WHENYOU REALLY

REALLY LOVE PEANUT

We held an inter-

view with Kira, a

student and pea-

nut butter lover.

In this interview

she gives away all

her peanut butter

secrets!

BUTTER!


“When I discovered the 100% peanut butter, I immedi-ately fell in love with it”

Do you eat peanut butter mostly on a sandwich or do you eat it in another way?I like eating peanut butter sandwiches with banana, but I prefer it on rice crackers.

Have you been eating pea-nut butter since you were young?No, actually not. It start-ed when I moved to the Netherlands, so that is 4 years ago. First I didn’t eat

the 100% peanut butter, because it was not so com-mon, but when I discovered the 100%, I immediately fell in love with it.

Do you eat peanut but-ter mainly because of the healthy and nutritious aspect?Actually the health aspects are a nice side effect but especially because of the nice taste. It is a good alter-

native to chocolate spread or other sweets when you are having cravings.

What is your favourite pea-nut butter meal?Oatmeal with peanut butter for sure! Is is a really nice breakfast to start my day with, but I also really enjoy peanut butter in curries or in other savoury sauces.


To start with, what are you exactly doing in Stockholm?

I am following some extra courses from a master program in Nutrition

that is given here in Stockholm. I already did one year of my master

in Wageningen, and the courses I am following here are courses for

extra ECTs, in addition to my regular master program in Wageningen.

I am following courses at the Karolinska Institute, but the program

belongs to Stockholm University. Because these two institutions are

approximately 20km away from each other, it can sometimes be a bit

annoying to be part of both.

MNH EXCHANGE

IRIS IS

CURRENTLY

STUDYING INSWEDEN

Iris, one of our editors, is currently doing her Erasmus exchange in Stockholm! We inter-viewed her to see how the nutritional educa-tion differs between Wageningen and Stockholm University.


MNH EXCHANGE

How are you doing there?

I am really enjoying my time

here. In the beginning, I need-

ed some time to adapt to the

Stockholm-way-of-living, but

it feels more and more like

home here. I like to experi-

ence the Swedish culture, and

fortunately I have a lot of time

to be outside. I only need to

go to the university two or

three times a week, so I have

the other days to discover the

beautiful city and surround-

ings!

Is the way of teaching differ-

ent compared to the WUR?

Well, I would say it is. The first

thing that I noticed was the

size of the classes: we are only

with 20 people in one course.

Because of that, the lectures

are way more personal than in

Wageningen. There is a lot of

time for discussion in the class

and the teachers often want

to start conversations with the

students. I really like this way of

teaching, even though you are

kind of forced to pay attention,

since the teacher will often ask

questions. However, the teach-

ers I met so far are very friendly

and they won’t judge you if

you don’t know the answer.

In addition, we only have one

course at the time, and there

are no exams. Or, there are

exams, but not like the ones

we are used to in Wageningen.

They call it “take-home-exams”,

and it usually means that you

need to write an essay or paper

about a certain topic. During

the course, I often need to

present something or write

summaries from the lectures

and hand those in. However,

only the final assignment will

be graded.

Do you think the courses are

more difficult there?

No, not really. As I have said,

there are not that many lec-

tures and there are no real

exams. The take-home-exams

allow you to take as much

time as you want and to search

for information while you are

writing. Therefore, there is no

need to extensively summarise

the lectures or to read a lot

of background information. I

have enough time to do things

next to studying.

It seems like you enjoy your

time there! When will you be

back in the Netherlands?

I will be back in February,

and then I will start with my

master thesis and need to

look around for an internship.

And I will be back in the edit-

ing board of Health Issue of

course!

Do you have any advice

for people that want to go

abroad during their study?

It is never too late to go! I was

already thinking about going

to Sweden during the second

year of my bachelor, but I did

not feel ready for it by then. At

the start of my master, I still felt

like I wanted to go, so that is

why I decided to include some

extra courses in my program. I

discussed my dream with the

study advisors and they gave

me some suggestions about

how I could include this expe-

rience in my program. There

are more possibilities than you

know! Feel free to contact me if

you have questions!

Are you interested in going abroad

during your studies? The exchange

coordinators, study advisors and

other students can provide you with

suggestions and andvice!

“Take that opportunity! It

is never too late to go!”


Speculaaskruiden, is a mix of different spices.

It contains at least cinnamon, nutmeg, clove,

ginger powder, cardamom and white pepper.

In this mix, the flavour of cinnamon often is

most noticeable. And eventually, the mix will

be used to prepare speculaas, gingerbread

and kruidnoten for example. All very delicious

snacks and typically eaten at this time of the

year. But there are more ideas to use these spic-

es throughout the year. Add a little bit of the

spicemix to your

oatmeal in the

morning, make

granola and spice

it up with

speculaaskruiden

or scatter a little

bit on some sliced

apple. Another

name for specu-

laas-kruiden is

koekkruiden (“biscuitpices”). A typical english

word for this mixture does not exist, because

it is a typical dutch product. But similar spice

mixes are pumpkin spices and mixed spices.

All the spices used have quite intense flavours.

They are made from parts of plants like the

roots or bark and mostly grow in tropical cli-

mates.

The history of speculaaskruiden goes way back,

to the ancient Romans. They already knew

some of the spices used: cinnamon, nutmeg,

clove and Cardamom. The Romans brought all

of these spices and their foods to Europe, so

also to Holland. At that time the spices were

very expensive and royal men started to trade

in these spices.

It’s very easy to pre-

pare this mixture of

spices yourself. And

what’s better than

making your own

speculaaskruiden?!

The recipe actually

differs per person

and everyone has to

find their own ratio

of spices to combine.

You can give it a mild flavour or just spice it

up a little. You can even add some ingredients

that are not in the basic recipe, like anise, foil

or cilantro.

INGREDIENTOF THE SEASON

Speculaaskruiden

The time of the year for specu-

laas and pepernoten.


INGREDIENTOF THE SEASON

Now it is getting colder outside, it is the perfect

time to do some puzzling! Fill in the right words

from left to right and read the word that appears

in the orange boxes.

Send your solution before the 5th of December

to [email protected] to have a

chance to win an Etos gift card! worth 10 euros!

Winner receives an e-mail.

PUZZLE & WIN

1. This immunological reaction to peanuts can be dangerous

2. The most famous Dutch products containing peanuts is peanut …

3. The new name of our magazine

4. Peanuts are no nuts, but belong to the family of …

5. The first peanut butter store in the Netherlands was opened in this city

6. Peanuts grow … the ground

THE WORD IN THE ORANGE BOXES IS: ............

Fill in the right words


WHAT DO THINK?

WHAT PEANUT BUTTER

IS THE FAVOURITE AMONG

According to our Di-Et-Tri members, the

best peanut butter is from Calvé (65%),

closely followed by the 100% peanut

butter from Albert Heijn (50%). 5% pre-

ferred the peanut butter from Body &

Fit, while the other 5% liked the peanut

butter from Jumbo the best.

On our Facebook page (facebook.com/

healthissue.diettri) we asked you to fill in

a small survey about peanut butter. Since

“It’s Peanuts” is our theme, we thought it

would only be fitting to ask you about your

opinion on peanut butter. One of the more

interesting quenstions was whether or not

our members thought peanut butter could

be considered healthy. The majority (42.9%)

answered that peanut butter was health,

closely followed by 38.1% of people that

said that they were unsure whether it was

healthy or not. 19% answered that it is not

healthy.

THE DI-ET-TRI MEMBERS?

YOU


YOU Like our Face-book page to get a notification when we post a new Health Issue survey, so you can give your opinion too. We love connecting with our readers to improve the Health Issue!

DIG DEEPERPeanuts aren’t even nuts! Although the name may cause some confusion, peanuts are actually legumes! These tasty and

popular little legumes grow underground and not on trees like real nuts such as chestnuts,

hazelnuts, and acorns. Peanuts are edible seeds inside pods and are part of the Leguminosae

family along with soybeans, chickpeas, peas, clover, and lentils.

An early introduction of peanuts into one’s diet can reduce the likeli-hood of peanut allergies.In a study recently published in The New England Journal of Medicine, researchers from the

United Kingdom and the United States announced that early introduction of peanuts dra-

matically reduced the prevalence of peanut allergies, even if the child stopped eating peanuts

when he or she got older. This might be why peanut allergies in The Netherlands are less

prevalent, since we all love a good peanut butter sandwich.

Peanuts can save lives!Plumpy’Nut © is a life-saving food consisting of a peanut-based paste that’s used to treat

severe malnutrition in emergency situations. It is given to children in developing countries

when they need to gain weight quickly. The United Nations has used this peanut paste to help

save lives around the world.

Peanut butter in dutch translates to peanut cheeseWhen peanut butter was introduced in The Netherlands in 1948 by Calvé, it was forbidden

by law to give the name ‘butter’ to any other product than cream butter. Therefore we had to

give it a different name.

Fun facts • It takes about 540 peanuts to make a 12-ounce jar of peanut butter.

• By law, any product labeled “peanut butter” in the United States must be at least 90

percent peanuts.



TEST PANEL ALBERT HEIJN:

NEW PEANUT BUTTER

FLAVOURS TESTED!

In each edition of the Health Issue, we test a

different type of food product. For this issue,

we decided to test several new peanut butter

flavours. For this test we chose ‘Coconut Maple’,

‘Sea Salt Caramel’ and ‘Honey Chili’ peanut but-

ter from Mister Kitchen, and the ‘Peanut, Pecan

and Walnut’ peanut butter from Whole Earth. At

the Committee Market we introduced these dif-

ferent butters to the Di-Et-Tri members in a blind

test. Seven food miepjes tried and rated

them in terms of stickiness, sweetness salti-

ness, and which one they liked best. In the

table on page 21 you can find the average

ratings for the peanut butters.

The ranking test was vastly different from

person to person. Some people liked the

Honey Chili peanut butter the best and

the Coconut Maple one the least, while for

someone else it was exactly the opposite.

Tests like these definitely show that taste

varies wildly between different people. On

average however, Coconut


TEST PANEL

sample to sample. The Sea Salt Caramel and

Peanut, Pecan and Walnut peanut butters

were rated as the sweetest, whereas the

latter was also the saltiest according to our

participants.

Of course we, the Health Issue board, tried

the blind peanut butter test as well! Our

favourite one is Honey Chili, whereas one

of the food miepjes said that it was way too

spicy for her. All in all, flavour is something

very personal, so we would suggest to try

out these peanut butters for yourself, if

this test panel article made you curious!

You can buy these peanut butters at most

Albert Heijns.

Maple was rated the highest, followed

by Sea Salt Caramel and Honey Chili.

Interestingly, one food miepje stated that

she liked the 100% peanut butter from

Albert Heijn the best, because she could

add anything she wanted to it if she felt

like it. She suggested to add ground cay-

enne pepper and honey to make your own

Honey Chili peanut butter, or to add cinna-

mon, raisins or even red beets for example!

Of course tastyness was not the only thing

that the peanut butters were tested for.

We also asked the participants how sticky,

sweet and salty the peanut butters were. In

general, the stickyness was about the same

in every peanut butter sample. The sweet

and saltyness however, varied more from


RECIPES DELICIOUS RECIPES WITH PEANUTS,

PEANUT BUTTER & A PEANUT’S LUNCHBOXChocolate HummusIngredients:- 250 grams chick peas

- 200 grams peanut butter (100%)

- 10 dates without their pit

- 2 tablespoons cinnamon

- 50 grams cacao

- 3 table spoons olive oil

- (If necessary: some water to make it thinner)Preparation:- Mash the chick peas in a (hand) blender

- Add the peanut butter and mix again

- Make small slices of the dates and add them to the mixture

- Add the oil, cacao and olive oil and mix 3 minutes till you get a homogenous mixture

- Add some more water if it is still too thick

3-ingredient Peanut Butter Cookies

1. Mix 1 cup of peanut butter, 1 cup of brown caster

sugar and 1 egg together till the mixture forms a

dough like consistency.

2. Roll the dough into little balls and press them

down on a tray covered in aluminium foil.

3. Bake the cookies for 10-15 min at 150C

If you like your cookies soft and gooey eat them while

they’re still warm. If you want your cookies to be health-

ier you can replace the sugar with oats.

If you like to get a sweeter/more chocolate/more peanut taste? Add more of your

favourite ingredient. Enjoy your sandwich or rice cake with chocolate hummus! Maybe an unnec-

cessary note for everyone with a sweet tooth, but we would recommend to finish it within one

week for the best quality.


RECIPES Roasted cauliflower tabboulehA simple, low-calorie, grain-free meal with roasted cauliflower, punchy feta and sweet

pomegranate seeds that can be prepared in advance - ideal for supper and packed lunch

the next day

Preparation:1. Heat oven to 200C/180C fan/gas 6. Remove the outer leaves from the cauliflower and the

hard inner core, then roughly chop up the florets (don’t worry about how they look, they

are going to be blitzed). Put the cauliflower in the large bowl of a food processor, blitz for

30 secs until it resembles couscous grains, then tip into a large bowl.

2. Mix the spices and olive oil into the cauliflower and season to taste. Spread the cauli-

flower ‘couscous’ out on a large baking tray in an even, thin layer. Roast for 12 mins, mixing

halfway through so that it is evenly toasted, then set aside to cool slightly.

3. Once at room temperature, stir through the remaining ingredients and season to taste,

then sprinkle over the mint leaves.

Ingrediënts:· 1 Large cauliflower

· Fine chopped fresh herbs like mint or parsley

· 1 lemon, sqeeuzed

· pomegranate seeds from 1 or 2 pomegranates

· 200 grams of feta, crumbled

· 1 red onion, finely chopped

· Cucumber, finely chopped

· 100 grams of sundried tomatoes, finely chopped

· Roasted nuts to taste

· 2 tbsp of olive oil

· 1 tsp allspice mix

· 1 tsp of cinnamon


I can’t fungion without you In the Dutch Agri Food Week (9 - 19 October) research in sustainable meat

replacers was presented by Wageningen University. Farmers, entrepre-

neurs, the government and scientists from all over Holland showed what

they have been doing and what’ are new developments in safety of food

and in healthy food.

One very interesting finding is a protein rich mushroom, that can func-

tion as a meat replacement. The mushrooms are produced by termites

that are living in symbiosis with fungi and that can be found in Africa and

Asia. Apparently, these mushrooms are very delicious and full of protein.

Interestingly, the fungi can only be found in termite hills: And both ter-

mites and fungi can’t live without each other.

This symbiosis between termites and fungi is very interesting to inves-

tigate because it would be nice to apply this interaction to our daily

HOT NEWS

AUTUMN MUSHROOMS VERY DELICIOUS

It’s autumn and everywhere in nature mush-

rooms pop up. A mushroom is

the fleshy, spore-bearing fruiting

body of a fungus, and they are very

important for nature.


life. If we know how the fungi

form mushrooms and how ter-

mites influence this process,

we could even grow our own

protein rich mushrooms. This

would be a perfect fit for a

vegetarian diet!

Get a mushroomSince it’s autumn, you might

have already spotted some

mushrooms here and there.

Now is the moment for mush-

rooms to massively pop up

again in nature. It’s attractive

to pick them, but do this care-

fully, because not all mush-

rooms are edible. A lot of

people pick mushrooms for

their own consumption, but

still many people are afraid

to pick the wrong ones. But

with the right information on

the internet and from specific

books, picking mushrooms is

more and more becoming a

trend. Picking mushrooms is

allowed by Staatsbosbeheer,

but it is at your own risk.

But which ones can you eat?

It is important to know what

you are doing when you start

picking mushrooms. You have

to determine what mushroom

you’re looking at and if it is

edible. The shape, form and

taste don’t say anything at all

about the edibility.

So of course, mushrooms

can also be poisonous. These

mushrooms exists in three

forms: the deathly poisonous,

the poisonous for digestion

and mushrooms that cause

hallucinations. Even the ‘plain’

mushrooms, the ones we can

buy from the supermarket, can

contain harmful substances,

but these evaporate when we

prepare them.

If you’re going to pick mush-

rooms, be careful. And you can

also buy many delicious ones

on the market.


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FLOORTJE KANITS

METTE MULOCK HOUWER

INGE VAN MAANEN

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KascontrolecieILSE EVERS

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COMMITTEES Interested in becoming an active member? you can always send an e-mail!

Health IssueMONIQUE REIJNDERS

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PascieANOUK NIJHOF


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NING NING LEJEUNE

TESSA DE LEEUW


Colophon

“Health Issue” is the periodical magazine of studentas-

sociation Di-Et-Tri, belonging to the

study Voeding en Gezondheid/Human Nutrition.

Contact address:

Droevendaalsesteeg 2

Bode nummer 818

6708 PB Wageningen

E-mail: [email protected]

Website: www.diettri.nl

Year: 2017-2018 No. 1

Print: 700

Articles, pictures and other contributes can be put in

our mailbox located (in ‘t Hok) in Forum. Or send us an

e-mail at [email protected] .

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