ZDF series “Nelson Müller: The protein compass”: How to get a good supply of proteins

Updated on 5/5/2022 7:18 am

“I’ll show you how to live well with proteins,” promises Nelson Müller in the second part of his nutritional compass series. Late on Wednesday night, the TV chef explains how much protein you actually need, where to get it and how manufacturers make money with special protein foods.

Trend, lifestyle, art, culture, hobbies, work, enjoyment – food has a different meaning for everyone. But for everyone it is one thing above all: necessity. In view of this necessities of life, we are welcome to think about what is in our food. TV chef Nelson Müller did just that and looked at “the basic building blocks” of our food in the three-part “Kompass” series. It started on Tuesday evening with the “Fat Compass”, later on Wednesday night “The Protein Compass”.

Why is?

About protein. This not only means what is neither shell nor yolk in the egg, but also protein in the sense of protein. It’s not only in chicken eggs, but almost everywhere – in varying amounts. With the second part of his “Kompass” series, Nelson Müller now wants to show which proteins are best in which food. Accordingly, the subtitle of Elias Ettenkofer’s documentary says: “Live well with eggs, fish and tofu.”

How does Nelson Mueller do that?

“Proteins are important for the growth of our body,” explains Nelson Müller right at the beginning of the most important thing and then goes in search of clues in order to show the viewer as many aspects as possible on the subject of proteins. Of course, this cannot be fully comprehensive in a 45-minute program, which is why Müller has to concentrate on individual topics.

So Müller travels to a gym in Hattingen to ask a highly decorated bodybuilder about his protein intake; the documentary makes a price comparison between finished products such as pizza or muesli and their special protein variants, asks the manufacturer of a “protein quark” and visits a mass chicken farm near Hamburg.

A food designer “builds” uniform eggs from various ingredients, just like those used in convenience foods; Müller drives to a salmon farm in Norway and to a salmon farm in Switzerland, to a soybean farmer in Gernsheim and to a tofu producer in Beckum.

Updated on 2/9/2022 at 5:47 p.m

Many people who want to eat healthily like to eat fish. It contains high-quality protein and valuable fatty acids. But in the seas, the high demand is causing problems, and many fish stocks are overfished. Therefore, sustainability should be considered when purchasing. But how do you recognize fish species that are recommended from an ecological point of view?

What is the information from the broadcast?

  • Proteins are important for building muscle.
  • How much protein a person needs depends on their weight.
  • For example, a person weighing 60 kilograms will already get the daily amount of protein with 90g bread, 50g Gouda cheese, 25g ham and 100g low-fat quark; Sporty people only need one more egg.
  • Many proteins are contained in food from animals, but also in beans, peas or lentils, for example.
  • Special protein products should be treated with caution: “Just because a product says ‘high protein content’ doesn’t mean that it now has a higher protein content than another product on the shelf that doesn’t say so,” explains Britta Schautz from the consumer advice center in Berlin. Often you just pay “a blatant price premium,” says Schautz.
  • According to Schautz, the protein requirement can also be met with foods that are not special “high-protein products”.
  • An egg consists of 1% carbohydrate, 11% fat, 74% water and 13% protein.
  • In Germany, the per capita consumption of fresh eggs per year is 125 eggs.
  • Egg white contains 11%, egg yolk 16% protein
  • Cracked eggs are sorted out and end up in the industry as “egg products”; that’s 13 million eggs a day.
  • Cooking eggs for just 4 to 5 minutes keeps most of the nutrients in the egg; same with poaching.
  • The origin of the eggs contained in ready-made foods is often concealed.
  • 80 to 90 percent of the salmon in the supermarket comes from an aqua culture.
  • Aquaculture sounds like less overfishing, but it brings other problems: leftover food and animal faeces pollute the water, and animals also break out and “disrupt the ecosystem”.
  • Wild salmon is almost extinct in Germany.
  • Farmed salmon are fed with other fish; 20% of global fish catch is used as feed for fish farming. The dependency on the sea and its resources remains.
  • Fish farming on a large scale is also factory farming. A better alternative is organic fish.
  • In Germany, 200,000 tons of salmon or 2.5 kilograms per person are consumed every year.
  • Fish conclusion: “Eating fish is hardly possible in a sustainable way.”
  • “Soy products like tofu are a really good alternative to animal products,” says Nelson Müller.

The conclusion:

After Nelsons Müller’s “fat compass”, the “protein compass” is a wild but not rash ride through the many aspects of protein. Even if Müller cannot explain every single aspect in detail, the most important thing remains for the viewer and gives him concrete and practical tips for everyday life and that seems to be the main goal of Elias Ettenkofer’s film.

Müller raises his head again and sees the effects that aquaculture, for example, has on the environment and ultimately also on people. However, the documentary does not consider the global connections or questions of how we all feed people – including with proteins – and apparently did not want them either. But the viewer now knows how to live well or at least better with eggs, fish and tofu, and that’s something.

Nelson Müller: Der Fett-Kompass”: Tuesday, May 3rd at 8:15 p.m. on ZDF

Nelson Müller: The protein compass”: Wednesday, May 4th at 1.45 a.m. on ZDF

Nelson Müller: Der Zucker-Kompass”: Tuesday, May 10th at 8:15 p.m. on ZDF

Or all episodes in the ZDF media library

Asparagus is so healthy: Why you should eat a lot of asparagus now

Updated on 4/29/2022 at 4:25 p.m

Asparagus is the type of vegetable with the largest area under cultivation in Germany. Around 20 percent of the fields in this country are reserved for white asparagus.