According to him, the natural process of reproduction usually takes three to four days.

He has been married to Hollywood actress Daryl Hannah (59) since 2018.

Neil Young himself described his indomitable urge to move forward: “One of the good things about the past is that you can’t change it anymore. So there’s no need to go back (…) The only thing that can be changed can is the present – and what happens next. “

Young’s political commitment can also be seen in this light – for left-wing liberal (hippie) values, environmental and climate protection, needy farmers or civil rights, for example of African Americans and natives in the USA and Canada. Immediately after the decision on November 7th, he expressed his feelings of triumph over Trump’s election on his website – with a jet man picture of the new US President-elect Joe Biden and the headline “Biden beats Trump” from the “New York Times”.

With so much fire and restlessness, it’s almost a miracle that Neil Young didn’t follow one of his best-known song lines himself: “It’s better to burn out than to fade away.”

He stoically marched on and to this day has neither burned out nor faded. One only has to watch the eternal, epic struggle of the tall, weathered man with his famous Les Paul guitar “Old Black” on a concert stage to find this impression confirmed: Here a phenomenal rock musician obviously wants to remain “forever young”.

Heike Maurer had to be taken to a hospital. The former Lottofee was even treated in the intensive care unit. 

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Concern about Heike Maurer. The 67-year-old was hospitalized last weekend, as reported by “Bild”. “I suddenly had such a pressure in my chest. I was thinking of a heart attack. I felt sick, I vomited. I collapsed,” she told the newspaper. 

Mental stress and not eating properly for days 

A friend dialed the emergency number, later explained that Heike Maurer suffered from severe psychological stress and that she was worried. The doctors diagnosed a sodium deficiency. Heike Maurer has not eaten properly for days. On Tuesday she was released from the hospital. 

The marriage drama with her husband, Ralf Immel, hit her very hard. The 57-year-old had previously raised considerable allegations against the former Lottofee in a “Bunte” interview. Heike Maurer did him mental and physical violence. 

The couple married 13 years ago 

Ralf Immel and Heike Maurer married in 2006. The relationship failed. Immel explained in the interview that the marriage was recently overshadowed by jealousy, alcohol and burnout. For the former ZDF presenter, the marriage with Immel, who was almost ten years younger, was the fourth attempt. In the meantime, a mutual ban on approach and contact has even been issued between the two. 

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Heike Maurer has meanwhile moved out of her apartment in Frankfurt and would like to live in Mallorca in the future, as “Bild” reports. 

Sources used: Image: Lotto Fee Heike Maurer: Collapse after marriage drama Colorful: Lotto Fee Heike Maurer: Our marriage hell 

Berlin (dpa / tmn) – Work stress, daily overtime and little sleep have long been considered the causes of burnout – as have an unhealthy diet and lack of exercise. But experts now believe:

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When someone feels burned out, it can have many reasons – and it can affect different groups.technology and me essay Those affected feel mentally, physically and emotionally exhausted due to professional or other persistent overload.

“They are often listless, irritable and tense, cynical and indifferent. In addition, they can no longer or hardly cope with their tasks,” says Enno Maaß from the German Association of Psychotherapists (DPtV). In addition, there are often restlessness, inner emptiness, feelings of fear, sleep problems and low motivation for everyday tasks.

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Conflicting relationships as a central factor

“For a long time it was assumed that burnout results from too much work. That is not the case,” says doctor and author Mirriam Prieß. She dealt intensively with the topic in her book “Burnout is not just about stress”. The relationship aspect plays the central role in the development of burnout.

Everyone who is affected by burnout has lost conflicted relationships and the relationship to themselves. “Without conflict there is no burnout,” said Prieß. Many burnout sufferers have exhausted themselves in struggles. “With the partner, employer, colleague, with the system in which they found themselves, but also with life situations such as loss, failure, illness that they did not want to accept.”

According to Anette Wahl-Wachendorf, perfectionism can also pose a risk. “But the family environment can also be a trigger, such as caring for relatives,” said the Vice President of the Association of German Company and Company Doctors (VDBW).

Balance between give and take

In principle, burnout can affect anyone. If you want to prevent burnout, you should regularly ask yourself whether you generally feel able to cope with the demands of your work well, says Maaß.

In addition, everyone can become active themselves. “Strengthen your dialogue skills, that is, strike a balance between giving and taking, both in your relationships and in what you do,” says Prieß. Because burnout symptoms should not be taken lightly. “In three quarters of those affected, mental illnesses such as depression and anxiety disorders also occur,” explains Maaß.

Prevention and treatment come before changing jobs

If there are signs of burnout, one must first try to pay more attention to phases of recovery, explains Maaß. So it is advisable to take full and equal vacations. Regular breaks should also be built into the daily routine. The work may also have to be structured differently so that the relationship between leisure and job is more balanced. Exercise and relaxation can also help.

“If this does not change the situation, a psychotherapist should be consulted,” says Maaß. He can provide initial orientation, assess complaints and clarify whether it is a mental illness. If necessary, he will then advise you on treatment options and other help. “It is important that those affected get to know their personal warning signals for excessive demands and find out for themselves how they can actively prevent them from falling ill again,” adds Maaß.

If the job is the main cause of a burnout, you don’t have to quit right away. “A job change is right at the end – after prevention and treatment,” explains Wahl-Wachendorf from the VDBW. A clarifying conversation with the supervisor or an internal change may also help.

Many Germans hoarded food at the beginning of the Corona crisis. Now that everyday life is slowly returning, however, the question arises, how do you best utilize the hamster purchases? Star chef Nelson Müller knows how.

With a yeast plait, patience is required

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Star chef Nelson Müller from Essen has tips on how to combine and refine hamster purchases from the beginning of the corona pandemic. At that time, many people would have hoarded yeast, canned asparagus and mashed potatoes from the bag, for example, said the 41-year-old on the talk show “With a woman’s waffles” by Barbara Schöneberger.

Something can be conjured up from this. “You could make a nice asparagus and potato soup out of it and bake a brioche with it,” he said. “I don’t find canned asparagus so sexy.” But puree bags are sometimes really good. “It’s a bit of a childhood memory, and there were also phases where there was more often puree in bags.”

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If you throw in a lot of butter with creamed spinach and fish fingers – sensational, says Müller in the talk show that will be broadcast on barba radio on Saturday.

Sources used: dpa news agency

Bonn / Weinheim (dpa / tmn) – No toilet paper, no kitchen rolls: In these Corona crisis days, some shelves in the supermarkets have been swept empty. This also applies to the racks on which parcels with yeast are stored – regularly in abundance, currently: often sold out quickly.

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That calls businessmen on the scene. On online marketplaces, they offer yeast at excessive prices: seven grams for ten euros, plus shipping costs. Consumer advocates advise to stay away from such offers. Due to the lack of yeast, nobody has to go without cakes, bread and pizza baking. Because there are alternatives.

Yeast makes the dough rise and make it fluffy. The baking ingredient consists of yeast mushrooms. They sprout, they split and thus multiply. In addition to fresh yeast, there is also dry yeast. “The main difference between the two is the water content,” says Maximiliane Overhage from the German Association of the Yeast Industry in Bonn.

Dry yeast has a longer shelf life

While fresh yeast has a water content of around 70 percent, this water is withdrawn from dry yeast. Dry yeast therefore has a longer shelf life. But because it is currently sold out quickly in stores, fresh yeast has to be used – and you can make it yourself.

Wild yeasts occur everywhere in nature. “They can be harvested from raisins, for example,” says Bernd Kütscher, head of the Academy of German Bakers’ Crafts in Weinheim. His tip: To cultivate wild yeast, you put 200 grams of warm water with 45 grams of raisins and 20 grams of sugar in a clean glass bottle, keep it at 24 to 26 degrees and shake it twice a day.

“The bottle should never be closed with a lid, but rather with an upturned balloon, otherwise there is a risk of explosion,” warns Kütscher. According to him, the natural process of reproduction usually takes three to four days.

Waiting for the normal yeast smell

As soon as a lot of gases have formed, sieve the fruit and add another 200 grams of warm water and 20 grams of sugar. “That too is left to ferment intensively, it takes another one to three days,” explains Kütscher.

As soon as the water has a normal yeast odor, it can be sieved and mixed with wheat flour in a ratio of 1: 1 to make a pre-dough that is later added to the actual dough. If you have 500 grams of wheat flour in your bread recipe, you use 75 grams of yeast water and 75 grams of wheat flour for this pre-dough. When the dough has roughly doubled, add the other ingredients of the main dough, subtracting 75 grams of flour and water each. “If there is no normal yeast odor, there has been incorrect fermentation and unfortunately you have to start over,” says Kütscher. 

Can you freeze leftover yeast? “This is possible with fresh yeast,” says Overhage. However, after a while you have to reckon with a loss of quality, as frozen yeast loses its buoyancy.

If you still have yeast at home, you can easily increase its output. “You can do this by mixing the yeast with flour and water into a dough,” explains Kütscher. Once the dough has doubled, multiply it by adding more flour and water. This can be continued.

Get wholegrain sourdough from the bakery to bake bread

This dough – it is called a piece of yeast – can now be added to the dough in portions or refrigerated for later. “When baking bread, I recommend getting a little wholegrain sourdough from the baker instead and adding flour and water to it,” says Kütscher. According to him, sourdoughs contain natural yeasts. So sourdough can be an alternative to fresh yeast. In the case of sweet pastries, yeast can be replaced with baking powder if necessary.

Bread blogger and author Lutz Geißler has a tip for everyone who has yeast and doesn’t want to do without it when baking: take little of it, i.e. reduce the amount of yeast when baking. “In return, you let the dough rest longer, for example overnight,” explains the author. According to him, ten grams of yeast is sufficient for one kilogram of flour, and the dough should then rest for three to four hours. “Even with a pea-sized amount of yeast, the dough will rise and be nice and loose, it may then have to mature for 24 hours.”

Wait until the dough smells fruity and sour

What also speaks in favor of using less yeast: “The time factor brings more aroma and digestibility,” explains Kütscher. And sourdough can be used without any fresh yeast.

Geißler has a recipe for this: Mix 50 grams of wholemeal rye flour with 50 to 60 grams of warm water and let it rest for 24 hours at 28 to 30 degrees if possible. Then add another 50 grams of flour and water and let stand until the volume has about doubled. Now remove 10 grams of the sourdough that is to be made and mix with 50 grams of wholemeal rye flour and water. Let it double again. Mix in a ratio of 10-50-50 and allow to mature until the dough smells fruity and sour.

This sourdough can be put in the refrigerator at five to seven degrees and used within a week as a so-called starter for a recipe for baking bread. You have to “freshen up” the sourdough after a week at the latest in a ratio of 10-50-50, let it ripen in the warm to almost double its volume and then put it back in the fridge! “This is the basis for a variety of crispy, delicious breads,” says Geissler. / P