Exotic spices from Asia such as turmeric and fruits such as bananas reached the Mediterranean more than 3,000 years ago, much earlier than previously thought. Based on the study of ancient proteins preserved in the tartar of deceased humans, researchers led by the LMU archaeologist Philipp Stockhammer show that even in the Bronze Age long-distance trade in food-connected societies living far away.

A market in the Levant in the city of Megiddo 3,700 years ago: the merchants offer their stalls not only wheat, millet, or dates, which grow everywhere in the Region. In addition to carafes with sesame oil, there have recently also been bowls with a bright yellow spice between their wares. Philipp Stockhammer imagines the market activity in the Bronze Age in the eastern Mediterranean in a similar way. Together with an international team, the LMU archaeologist was able to prove with the analysis of food residues in human tartar that humans in the late Bronze and early Iron Age in the Levant were already eating turmeric, bananas, or soy. “Exotic spices, fruits, and oils from Asia reached the Mediterranean a few centuries, sometimes even thousands of years earlier than thought,” says Stockhammer. “It is the earliest direct detection of turmeric, banana, and soy outside South and East Asia.«

The first steps of globalization: long-distance trade flourished

The presence of certain food remains in the tartar of the deceased also means that already in the second millennium BC there was a lively long-distance trade in exotic fruits, spices, and oils. This probably passed through South Asia and Mesopotamia or Egypt– the first traces of globalization.
For their analyses, the international team around Stockhammer examined 16 individuals from the sites Megiddo and Tel Erani, which are located in today’s Israel. The region in the southern Levant had an important bridging function between the Mediterranean, Asia, and Egypt in the second millennium.

For their analysis, the researchers took samples from the teeth of individual individuals and analyzed which proteins and plant remains of the diet have been preserved in the tartar. “If you don’t do dental hygiene, archaeologists will tell us what you have been feeding on for thousands of years,” says Stockhammer.

Palaeoproteinanalysen the researchers call this new and promising scientific approach. “Our research shows the great potential of these methods to identify evidence of foods that otherwise leave few archaeological traces,” explains Christina Warinner, a bioarchaeologist at Harvard University and the Max Planck Institute for human history. “Our approach marks new scientific ground,” emphasizes LMU bioarchaeologist, Ashley Scott. Because it is not easy to assign individual protein sections to food. Once a Protein has survived for thousands of years, its identification is a major challenge. “Interestingly, allergy-causing proteins appear to be most stable in tartar,” says Scott.

The results of the study are published in the journal PNAS. It was created as part of Stockhammer’s project “FoodTransforms – Transformations of Food in the Eastern Mediterranean Late Bronze Age”, which is funded by the European Research Council ERC. The international study Team includes scientists from LMU Munich, Harvard University, and the Max Planck Institute for human history in Jena.


Relations with the Philippines
Compared to the first settlement in Polynesia, the settlement of the Marianas in the western Pacific about 3,500 years ago has so far received little attention. Researchers from the Max Planck Institute for Evolutionary Anthropology in Leipzig, the Australian National University and the University of Guam have now investigated the origins of the first settlers of the Mariana Islands and their relationship to the first settlers of Polynesia.

To reach the Mariana Islands in the western Pacific, people crossed more than 2,000 kilometers of open ocean, some 2,000 years earlier than other sea voyages over similarly long distances. The settlement of the Mariana Islands about 3,500 years ago took place somewhat earlier than the first settlement of Polynesia, according to the study recently published in the journal PNAS.

“We know more about the settlement of Polynesia than about the settlement of the Mariana Islands,” says first author Irina Pugach, researcher at the Max Planck Institute for Evolutionary Anthropology in Leipzig. The researchers wanted to find out where the people who reached the Mariana Islands came from, and to what extent the ancestors of the Chamorro – today’s inhabitants of the Mariana Islands – might be related to Polynesians.

To find answers to these questions, the scientists examined the genetic material of two human skeletons from the Ritidian Beach cave in northern Guam. The two skeletons were dated to an age of about 2,200 years. “The DNA of these two ancient skeletons shows kinship with the Philippines,” says Pugach. “Our results confirm what linguistic and archaeological studies have shown: they point to an insular South-East Asian origin of the first settlers of the Mariana Islands,” says co-author Mike T. Carson, archaeologist at the Micronesian area Research Center at the University of Guam.

“We also find a close connection between the old Guam-skeletons and early Lapita individuals from Vanuatu and Tonga in the Western Pacific,” adds Pugach. “The Mariana Islands and Polynesia may have been colonized by the same original population. In addition, the Marianas may have played a role in the later settlement of Polynesia.«

The researchers point out that although their investigations provide interesting new findings, they are based only on the analysis of the genetic material of two skeletons, which date from around 1,400 years after the first settlement of Guam. “The settlement history of Guam and the remote island groups in Oceania should be investigated even more intensively.”says senior author Mark Stoneking from the Max Planck Institute for Evolutionary Anthropology.

Delicious taste! There is no other way to describe these pancakes, because no one would ever come up with the idea that this golden-brown baked, wafer-thin delicacy is completely without flour…with a sensational 0.9 grams of KH per piece! ?


The really great thing about this recipe is that these pancakes aka pancakes actually taste 1:1 like the original with flour. And therefore with a hit-suspiciously low KH content of not even 1 gram per piece are hundreds of percent ketogenic.

Pancakes are egg dishes made from egg, milk and flour, which are baked in a pan. The only – but essential-difference to the classic omelet is the fact that the mass is bound with flour (or in our Keto Version with protein powder).

Now, the thickness of the pancakes could not be more different to the omelet. Because it will be really good pancakes if the Flades succeed as thin as possible! Wafer-thin “Palas”, in France also called crepes, are really a delight!?

I love these pancakes in all variations, because they are absolutely versatile for dishes. Filled with Ketoaceous jam, rolled in and slightly refined with powdered sweetness, they are a great (and quick) Dessert. The variant as ice cream pancake-the warm pancake filled with ice cream-is my All-time Favourite dessert, of which I definitely can not get enough…

Also with spicy filling – for example, coated with cream cheese or filled with ham and/or cheese and then rolled, they are a truly delicious Snack.

Imperial-delicious curd Palatschinken are anyway the culinary blast-the recipe you will find soon on my Blog.

And the pancakes are also excellent as a soup insert. We Ketarier have to – much to my Regret – to the delicious Soup garnishes such as semolina dumplings, liver dumplings, and the like without. All the more great is this Alternative: frying!

To do this, simply roll in a pancake, and cut finely with a knife. Ready is the perfect inlay for your soup! A special Highlight are the fritters in my world’s best chicken soup ?…

As you can see from my list of uses in sweet as well as spicy terms, the Palatschinken recipe is NEUTRAL. The dough is never sweetened (even if you use the pancakes for a sweet dish!)- because then he would not taste so delicious beweitem!

Only a tiny pinch of salt is added as a seasoning – you should not do without this. Believe me, it makes the icing on the cake. But really just a little pinch of salt, please…

Preparation time10minutes

The perfect pancake recipe for Crepes, stuffed pancakes, fritters and, and, and….
Ketogen, flour-free and sugar-free.
Recipe yields 10 pieces of 0.9 grams KH each.

4 Eggs (Size L)

60ml whipped cream

80g protein powder-neutral (I use sportness of DM)

200 to 250ml water

Pinch Of Salt

approx. 30g butter lard for baking the pancakes

Whisk, if necessary, hand blender, nonstick pan, spatula, baking brush with plastic bristles


Mix the eggs well with the whipped cream with a whisk.
Add protein powder, pinch of salt and water (start with 200ml and increase if necessary) and mix well.
When small clumps have formed, it is best to put a hand blender on these annoying things and mix the whole thing with full throttle a few times ;-).
Now a homogeneous, slightly viscous dough should have been created. If it is too viscous, add some more water.
Let the pancake batter rest for about 10 minutes.
Let a coated pan get very hot.
As soon as the pan is very hot, add a small amount of butter lard (about hazelnut size) and spread with the baking brush in the pan.
Now lift the pan, empty some dough in the middle of the pan with the other Hand and turn the pan quickly so that the dough in the pan spreads as evenly as possible. If necessary, add some more dough and continue to turn until the entire bottom of the pan is thinly covered with dough.
Put the pan back on the stove, reduce the heat a little bit (for me this is Level 8 of 9).
Now the dough becomes increasingly lighter as the underside bakes. But wait at least 1 to 1 1/2 minutes before carefully trying to guide the spatula under the pancake. If the pancake is not yet sufficiently baked, it will tear apart (if you prepare fritters from it, however, it does not matter ; -)).
The perfect time is everything here. I always do it this way: when I think, but now it is high time to turn, I still wait 10 seconds and then the Timing for turning is perfect.
Turn the pancake over quickly with the pan Turner and bake for about 1 Minute.
Do the same with the remaining dough.
Let the finished pancakes cool on a plate.

With the title “Asian chicken from the Instant Pot” I really had to consider whether I call it that, or whether I give it the name Instant Pot Cashew chicken. Why? The recipe is based on the Instant Pot Cashew Chicken from Life made sweeter. It’s that simple. However, I have changed and adapted a few ingredients.

Praise and explanations to the pot can be found in abundance on the net, Google helps there gladly further. For my part, I am currently still in the phase where we both become friends. Yes, I like the pot, but I can’t say anything about an intimate relationship yet. We still know each other far too little. Therefore, for the time being, I present a sabotaged recipe, in which the family response was very good.

approx. 6 servings

1 kg chicken breast fillet
1-2 tablespoons wok oil, coconut oil, peanut oil (which is good for sautéing)
500 grams broccoli, cut into florets
1 red pepper
1 yellow pepper
2 – 3 spring onions
1 handful of Cashews (can be omitted if you do not have them on the menu)
1 tablespoon Citrusfibre (or locust bean gum, xanthan gum or guar gum appropriate dosage for thickening)

For the Marinade / Sauce
10 Tablespoons Soy Sauce
1 tablespoon hoisin sauce  (however, there are those only with sugar, you may omit if necessary)
1 teaspoon roasted sesame oil Azon_logo
1 – 2 teaspoons Honey to taste (erythritol, xylitol, or Ery-Stevia mixture)
1-2 cloves of garlic
2-3 slices of finely chopped ginger
1 Tablespoon Apple Cider Vinegar
1 red chili pepper or chilli flakes
150-200 ml chicken or vegetable broth

At the beginning of the Schnibbelei is
First, the Marinade is stirred together. The ginger is finely chopped and the garlic is pressed or also finely chopped. The chilli pepper is also chopped very finely. The finely cut ingredients are now well mixed with the Rest, except for the chicken stock and the thickener. If you do not want to take a Hoisin Sauce, just leave it out, which changes the taste a little. Hoisin Sauce is not available in a Low Carb Version and I have not yet found a reasonable recipe for making it myself. I can live with it because I use it as a spice. Likewise with the Cashews, which are stirred into the Asian chicken at the end.
The chicken breast fillets are cut into cubes about two centimetres in size and mixed with the Marinade.

Während das Gemüse geschnitten wird, können die Hähnchenwürfel durchziehen. Jetzt muss der Brokkoli in Röschen geschnitten werden. Bei mir wird auch noch der Stiel in Scheiben geschnitten. Muss man ja nicht wegwerfen. Eventuell holzige Teile habe ich geschält. Außerdem habe ich die Paprika geputzt und in Stücke geschnitten.

I cut the spring onions into rings and set them aside.

Preparing in Instant Pot
In the garden pot of the Instant Pot I added a little peanut oil and put the Pot on Sauté (sauté).

When the oil has become hot, the chicken breast cubes can be added with as little Marinade as possible. The cubes must now be fried roundly, but not cooked through. Depending on the quantity, the whole process takes around three to five minutes. And it has to be stirred every now and then.

In the meantime, the Marinade can be mixed with the Citrus fibers and the broth is also added.

When the dice are all fried, the remaining Marinade is added and the lid is placed on the Pot and closed. The pressure valve is also closed. Now select the pressure Cook cooking stage and set the Timer to five minutes.

After the Instant Pot has built up enough pressure and reached the cooking temperature, the cooking time begins. After the five minutes I (carefully) opened the pressure valve and drained the Steam. The program Choice is now switched back to Sauté, so that the vegetables can still be cooked. Now the vegetables and the Cashews are added to the chicken cubes and cooked. Every now and then, of course, the whole thing has to be stirred. Depending on how large the vegetables are, cooking takes another five minutes.

Now the Asian chicken from the Instant Pot can be served with side dishes of choice. For the low carb fraction there was the whole on cauliflower, for the High carber there was normal rice. You can also take Konya rice or cauliflower rice. The Asian chicken also tastes good without side dishes, but I think something belongs to it. The spring onions are sprinkled over the dish. Sesame could also be sprinkled over.

There are multiple procedures for double eyelid surgery that we use in our hospital. In this article, we’ll take a look at some of the most used. If you need this type of surgery, we can find a doctor on our site to determine which method is most suitable for you.

1. Natural Adhesion Procedure

This method requires several small incisions, which allow the muscles used to open the eyes to stick to the skin. This procedure leaves no trace. The embedded suture method, which involves the use of two anchors used in our hospital, triggers the natural adhesion of the muscle to the skin with 4 or 6 fixation points. Special sewing thread provides artificial stimulation of soft tissues.

The surgery only takes 10-15 minutes and is painless. Patients receive local anesthesia and sleep-induced anesthesia at the same time, so they don’t feel or remember anything.

Patients can return to their daily activities within two or three days of the procedure. No visible marks remain with the remaining eye, and no significant complications after surgery are known.

2. Partial Incision Procedure

Partial incision is similar to the buried suture to some extent. It works best for patients who are at risk of losing their double eyelid line after surgery. The method implies the removal of the fat under the eyelid skin. Because of this, the scars are a bit larger than in the first method. Nonetheless, the method is excellent for patients who don’t want to go for the complete incision procedure.

Patients are operate under sleep-induced anesthesia, therefore they don’t feel any pain. The thread is removed after 3-4 days, allowing patients to return to their normal activities.

  1. Full Incision Procedure

The full incision surgery offers the biggest gain to the patient, as it enables defining a clear double eyelid line which won’t become loose later on. All excess muscle, fat and skin are removed at the same time during the procedure.

Nonetheless, most patients shy away from this method because they fear the scar that’s going to remain visible after healing. Thanks to the extremely meticulous suture method we use in our hospital, we can proudly say that the scar is almost not a problem at all, being barely visible.

Another drawback of the full incision procedure is that it takes a relatively longer time to the complete healing. Even so, it is the most widely used procedure of double eyelid surgery that has been employed over the past 100 years or so. It is extremely effective, its results being definitely superior to those obtained by the other two methods that aren’t this drastic.

The line obtained is smooth, naturally-looking and tidy, this being the reason why so many people defeated their fears and decided to undergo this procedure instead of partial ones that may be easier but also less effective.

Like in all other cases, patients don’t feel any pain, thanks to the sleep induced anesthesia they are under during the surgery. The suture thread is removed after 7 days, which is longer than in partial methods but still not too long to be a real obstacle for patients who want a clear and firm double eyelid line for the rest of their life.

This is the procedure most patients and doctors alike prefer, because of its neat and long-lasting results. Regarding the side effects, the full incision is as safe as all other partial procedures, therefore the only drawback is the longer time needed to recover completely afterwards.

When it comes to cosmetic procedures, sometimes the smallest changes can have the most significant effect. A good example of this is double eyelid surgery, which is the most popular form of cosmetic surgery in countries such as South Korea. The operation not only creates a more pronounced wrinkle on the upper eyelid, but can really improve the beauty of a person’s eyes.
In Caucasian populations, almost everyone has a double coat on the eyelid. This means that there is a very prominent crease on the upper part of the upper eye. However, about half of Asians have what is known as a single eyelid. This can make eye makeup difficult to apply as there is little definition between where the eyelid is located and the area below the eyebrow.
Many women also think their eyes will benefit from a clearer contour. This encourages some Asian women – and men – to consider undergoing plastic surgery, and so the procedure is also called “Asian double-fold surgery.”

When it comes to this type of surgical procedure, it happens more and more often. Simply put, the changes should be minimal-a good surgeon will maintain the natural shape of the eye and create a slight eyelid Wrinkle where it has never been before. To do this, a small amount of skin will need to be excised with a scalpel.
The muscle and surrounding skin are then discretly novelized to form a coat. If done correctly, the patient’s face should look more aesthetic, but not so different that friends, relatives and acquaintances can immediately determine what has changed.
The procedure requires a lot of skill, because the smallest error can be very detrimental to the outcome of the procedure. For example, if too much tension is created, it can lift the outer corner of the eye and change the appearance of the face very dramatically.
This can cause concern for the patient as they are more likely to have trouble adjusting to their new appearance. In the worst case, the results of the operation may not seem very natural.
For the most natural and long-term results, it is also important that the patient knows exactly what procedure he or she is performing. The only way to achieve effective and long-term results is the cosmetic surgery operation described above. However, some clinics will use strategically placed stitches to create a coat, rather than using appropriate surgical techniques. Patients are usually introduced to this procedure at cheaper costs, but the results are rarely good and the stitches are not permanent.
To ensure that the result of your double eyelid surgery is positive, you need to spend time carefully selecting the best surgeon. Since surgery is highly specialized, you should look for a surgeon with extensive experience in eyelid surgery. Because they do not understand the subtle differences between Asian and Caucasian traits, they should also be familiar with the study of Asian patients, as it may mean that the finished result compromises the ethnicity of the face.
To learn more about double surgery, you can book a free initial consultation with an oculofacial surgeon. They will be able to talk you through the procedure and discuss whether it is appropriate for you.