Guides
In the Scheunengut guide, we explain vitamins, minerals, plant compounds and dietary supplements clearly and with a solid scientific grounding – from correct intake to the right product for you. Use the search or the topic filters to quickly find what you need.
Manuka Honey: MGO, Use and Quality
Few honeys divide opinion quite like Manuka: some call it an overpriced hype, others a natural treasure from New Zealand. What's certain is that behind the high price sits a...
Manganese Deficiency: Signs and Requirement
Manganese is one of those trace elements hardly anyone thinks about – and for good reason: a pronounced manganese deficiency is extremely rare in humans. Even so, the question keeps...
Maitake: Medicinal Mushroom, Beta-Glucans, and Uses
Maitake grows in dense, feathery clusters at the foot of old oak trees and carries the nickname "dancing mushroom" in Japan. In East Asian cuisine and tradition, Grifola frondosa has...
Magnesium-Rich Foods: The Best Sources
Magnesium is found in a surprising number of foods, and yet a portion of the population still falls short of the recommended intake. The mineral shows up mainly where fiber...
Magnesium Oxide or Magnesium Citrate? The Differences
Standing in front of two tubs of magnesium on the shelf, you often just read "magnesium" on the front – but it's the chemical compound behind that label that determines...
Magnesium Citrate or Magnesium Bisglycinate? The Comparison
Hardly any mineral gets supplemented as often as magnesium – and hardly any question comes up as frequently: citrate or bisglycinate? Both forms are high-quality and widely used, yet they...
Dandelion: Bitter Compounds, Tradition, and Uses
Hardly any plant pushes so stubbornly through every sidewalk crack as dandelion – and hardly any is so underestimated. To many, it's a weed; to wild-herb cooking and European herbal...
Flaxseed: Omega-3, Fiber, and How to Use It
Hardly any homegrown food packs as much into so little space as flaxseed: plant-based omega-3, a mountain of fiber, and secondary plant compounds called lignans. No wonder these small brown...
L-Theanine or Ashwagandha for Relaxation?
Two names come up again and again when the conversation turns to plant-based companions for more inner calm: L-theanine and ashwagandha. The two are often lumped together, even though they...
Copper Deficiency: Signs, Causes, and the Zinc Balance
Copper rarely gets the spotlight, yet this trace element is involved in a huge range of processes in the body. A genuine deficiency is the exception in Germany, but certain...
Creatine Monohydrate: Effects, Dosage, and How to Take It
Few dietary supplements are as well studied and, at the same time, as wrapped in myth as creatine monohydrate. Water retention, loading phases, liver damage — few powders have more...
Types of Collagen: Type I, II, and III at a Glance
Collagen is the most abundant protein in the human body — and it doesn't come in just one form. Experts now distinguish more than two dozen types, yet in everyday...
Potassium-Rich Foods: The Best Sources
Potassium is present in almost all plant-based foods, but the amounts vary enormously: a handful of dried apricots delivers many times what's in a slice of white bread. This mineral...
Iodine-Rich Foods: From Fish to Seaweed
Iodine is a trace element that the body cannot produce itself, yet it occurs in meaningful amounts in only a handful of foods. That's precisely why Germany has been considered...
Inositol (Myo-Inositol): Effects and How to Take It
Inositol is showing up more and more often on supplement labels, sometimes as "myo-inositol," sometimes simply as "inositol." Behind the name is a sugar-like compound that the body produces itself...
Elderberry: Tradition, Nutrients, and How to Use It
Few native fruits carry as much cultural history as the elderberry. Generations have cooked juice, syrup, and soup from the deep-purple berries of the black elder, and in many regions...
Pomegranate: Polyphenols, Ellagic Acid, and How to Use It
Few fruits have received as much attention in recent years as the pomegranate. Amid the superfood hype and scientific interest, what's actually inside it can easily get lost. This guide...
Golden Milk: How to Make the Perfect Turmeric Latte
Bright yellow, warming, with a subtly earthy taste: golden milk, also known as turmeric latte, has grown from an Ayurvedic household drink into a fixture in kitchens around the world....
Royal Jelly: Ingredients and Uses
Few bee products are as shrouded in myth as royal jelly, the milky-white feeding substance a bee colony uses to raise its queen. Because the queen lives many times longer...
Folate-Rich Foods: Leafy Greens and More
Few vitamins sound as fresh and green as this one: the name folate comes from the Latin folium, meaning leaf. That's no coincidence, since dark green leafy vegetables are among...
Plant-Based Protein Sources: High Protein Without Meat
Protein doesn't have to come from animals. Anyone eating a meat-free or fully plant-based diet still often hears the question: are you even getting enough protein? The short answer is...
Iron-Rich Foods: Heme and Plant-Based Iron
Iron is found in a surprising number of foods, but not all iron is created equal: whether it comes from a steak or from lentils largely determines how much of...
Dehydration: Recognizing the Signs of Fluid Loss
An adult's body is more than half water, and even a small deficit makes itself felt. Fluid loss develops gradually: by the time thirst kicks in loudly, something has often...
D-Mannose: How It's Used and What's Behind It
D-mannose keeps popping up in more and more guides and supplement aisles — almost always in the same breath as the urinary tract. Yet at its core, this substance is...
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