diet

Eating fermented col can seem an unpleasant idea. Science is increasingly clear that it is excellent for your diet

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The Germans call it Sauerkraut and the French Choucroutea term that usually is castelling as sauerkraut. It is a fermented col, a typical preparation in various European countries where it is used as accompaniment in dishes of different kinds. A beneficial preparation. We have been indicated that this traditional preparation could contribute important benefits to our health. Now, a new study by two researchers from the University of California, Davis has found new tests that Chucrut can help our health through digestion. According to the study, the fermented col can help maintain the integrity of our intestinal cells. Good news is that this beneficial effect occurred both with the Homemade Chucrut as with which we buy already prepared. “It doesn’t matter, in a way, if we do Sauerkraut at home or if we buy it in the store; both types of Sauerkraut They seem to protect the intestinal function, ”Maria Marco, co -author of the study, explained in a press release. Three elements. The team compared three elements related to the chucrut and its fermentation process: the “raw” vegetable, the brine extracted from the fermented product, and product itself, the Sauerkraut. Team efforts They focused on the study of metabolites present in this food. Metabolites are compounds that occur when biologically decomposing food and its compounds. When passing through a fermentation process, the chemical changes that occur in a food can be important, hence its flavor and aroma, but also its nutritional value. Nutritional changes. The chemical analysis by the team showed changes in the nutritional profile of the Col after fermentation. They found beneficial metabolites, including lactic acid and amino acids, but also observed a lower carbohydrate contribution. Some of the metabolites found were identical to those generated by the intestinal mcirobioma. The changes found, the team stands out, could explain the digestive benefits often attributed to fermented products. The details of the study were published In an article In the magazine Applied and Environmental Microbiology. More than probiotics. The study conducted in the laboratory is one more indication in favor of the idea that fermented colm is a healthy food that we can include in the context of a balanced and varied diet. Fermented foods are not just a contribution of nutrients metabolized by the microorganisms responsible for fermentation, they can also contribute to us as Probiotics beneficial bacteria that perform similar processes in our digestive system. In Xataka | We have been studying chocolate and tea compounds for more than 75 years. Now we know that they help control blood pressure Image | Jana Ohajdova

Intermittent fasting is the fashion diet. At least among scientists who study their effects on microbioma

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Inside they coexist Billions of microscopic organismsmany of which have our Digestive tract set as a place of residence. Throughout the last decades we have been realizing the outstanding role that this internal ecosystem plays in our health, far beyond gastrointestinal health. There are many factors that can affect our microbiome, including our genetics, our place of residence, The people with whom we livethe drugs we consume or Our daily habits. And of course, our diet. Our diet can affect different ways to the microbiome of our interior. For example, the introduction of a pathogen such as the clostridium difficile bacteria can cause the Intestinal “ecosystem” balance Go to the fret due to the propagation of the bacteria. However, without reaching pathological extremes, the nutrients we consume, such as fiber, can also affect the microorganisms that reside there. What we eat affects, but this also implies that what we stop eating also matters. Following a diet leads us to make a series of decisions focused on achieving a goal, often (not always) this is that of losing weight, but the changes introduced will have diverse effects, including that of affecting, for better or worse, our microbiome. He intermittent fasting It is one of the most famous diets in recent years. That is why the diets that temporarily restrict our caloric intake and which are referred conventionally with the name of intermittent fasting have received Great attention by the Nutrition experts. Logically, this has led to various research groups to investigate How the intermittent fasting to our microbioma affectswhat are the potential benefits and what the risks of these changes. The problem is that, as usual, the results of these research are quite diverse. What seems true is that intermittent fasting affects our microbiota. One of the last studies in this regard has attracted the attention of some despite not having been published in a magazine after passing the pairs review process. The work was led by researchers at Anhui Medical University and it was Recently cited by the magazine Newscientist. The study, conducted with mice, suggested that intermittent fasting could damage the intestinal barrier and cause a disruption in the microbiota, increasing the risk of intestinal inflammation. However, the door also opened therapeutic roads that could avoid these problems, such as indolaletic acid administration. The manuscript detailing the analysis, available in repository Research Squareis still in the process of review for publication in the magazine Scientific Reports. That is why we must take these results with a certain degree of skepticism. In statements collected by the magazine itself NewscientistSathidananada Panda del Salk Institute for Biological Studies of California He raised some doubts Regarding the methodology, such as the fact that the manuscript did not point out the details of the diet to which it underwent mice or that these were of a very young age when starting with the diet. For better or worse Other studies have drawn a somewhat more optimistic perspective regarding the effects of intermittent fasting on our microbiota and with it on our well -being. Of course, I did it by introducing an additional element, combining the intermittent fasting with a protein dosing diet, which space in a balanced way the proteins that we consume throughout the day The studypublished almost exactly one year ago in the magazine Nature Communicationspointed out that intermittent fasting “It showed promise” in the improvement of intestinal health, and did precisely attending our microbioma. According to details the teamin addition to seeing an increase in their levels of certain proteins, such as cytokines, participants who followed the protocol marked by intermittent fasting also experienced an increase in the presence of beneficial microbes in their digestive system, microorganisms associated with lower body fat and better global health. The studies of Scientific Reports and of Nature Communications They are two of the most recent in the matter but not the only one. Last year a group of researchers published A systematic review of literature In the magazine Frontiers in Nutrition. This type of work compiles thoroughly the previous studies carried out by analyzing a specific relationship, in this case that of intermittent fasting and the gastrointestinal microbiota. What detected the team that led this “study study” is that there was a varied literature and a “substantial heterogeneity of the results” that made it difficult to validate results, although these seemed to suggest that intermittent fasting could improve the wealth and diversity of the microbiota. What seems increasingly evident is that this type of diets affects our microbioma and that we must continue studying the consequences of this relationship. In Xataka | We are increasingly clear that our microbiome is key to our health. Our protein sources can also alter it Image | Foodie Factor / Cats Coming

In favor and against an increasingly international and ‘desestationalized’ diet

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Yesterday There were creeks in the supermarket. Round, orange and bittersweet, the fruits of the loquat of Japan are one of those little miracles that gives us May. And I know it is an anecdote: a handful of thousands of tons of an absurdly seasonal product distributed by the supermarkets of five or six Spanish provinces. But it made me smile, first; And frown, later. Because yesterday, looking at those two bars in the middle of the ocean of fruits and vegetables, I realize that we almost always eat the same. Yes, a varied and balanced diet: provided we do not get out of the same 20 or 30 fruit and vegetable references. There is a battle in the world of distribution forever, let’s eat the same; so that our diet is the most standardized the same; so that there are no media in the supermarket. It may seem exaggerated, but there are examples to thousands. If we think about it, the idea of ​​being able to go down to the store and find avocados whatever the time of the year is almost magical. Avocado flowering in Spain It occurs in April. Also in March and May, but especially in April. The collection and marketing, on the other hand, goes from October to March. What happens in the spring and summer months? Where do the avocados that fill the shelves of the supermarkets come from? The answer is that of Peru. Of other sites, but fundamentally from Peru. The market and globalization has achieved something incredibly difficult: to be able to have seasonal products throughout the year. Sometimes, bringing them from other areas of the world (as in the case of avocado); Other times, looking for macrovarities that allow their cultivation throughout the year. That is what happens with potatoes (extra -time, early, half -season and late) and tomatoes. The Jungle Law. In this sense, international trade and international coordination select products with the ability to generate sufficient demand to ensure its supply during the year is profitable. As not all products allow it, nor all consumer groups are large enough: the current result is that many traditional products can only be found at the local level and those of great consumption The shelves of the supermarkets fill half the world. In our pantry there is a fierce knife fight from which only the most suitable products for these plethoric market societies come out. Is such a standardized diet ‘a good idea? Without a doubt, it has positive things. For the love of God, we can eat avocados at any month of the yearHow are you not going to have positive things? For thousands of years humanity has had to eat what it touched, but now we are very close to simply eat what we feel like. And that, even in a subject so crossed by cultural, social and personal factors Like food, it limits the future of gastronomy: it unifies it little by little, it makes it less diverse and more insecure. But, without a doubt, more appealing: a breakfast buffet in a hotel of many stars: the best – the most popular – of each kitchen in the world. While science fiction writers imagined a future with astronaut food, A kind of Soylent with steroids. What we are discovering is that the diet is changing, yes; But towards the promise that in the end We will all eat more or less the same. Image | NRD In Xataka | How, when and why the tomatoes will know Tomato again?

We have compared the effects of the Mediterranean diet with those of the so -called “planetary health diet”. There are surprises

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Something everyday as eating can have a huge impact on our health, but you can also put a small grain of sand in environmental protection. The problem in these cases is that it is not always easy to demonstrate reliably the impacts of our diet on our health and the environment. Some scientists have tried. As beneficial as the Mediterranean diet. A group of researchers He has been studyingface to face, the health and environmental effects of two diets: the traditional and well -known Mediterranean diet, and the least known planetary health diet. According to this analysis, adhesion to both diets presents similar benefits for both our health and our environment. Planetary health diet. The planetary health diet, or PHD for its acronym in English is a diet Proposal in 2019 By a group of experts from the Eat-Lancet commission, associated with the medical magazine The Lancet. It is a diet that prepares the consumption of plant foods and limits the consumption of meats and dairy products (although it does not eliminate them as in vegetarian and vegan diets). “In 2019, the planetary health diet (PHD) was developed to optimize global dietary quality at the same time that the impacts of food production within sustainable borders were maintained,” indicated in a press release Mercedes Sotos Prieto, researcher at the Autonomous University of Madrid and co -author of the study. “However, evidence of how PHD is compared to the Mediterranean diet (…). We have evaluated the effects of both diets on mortality for any cause and the environmental impact on a large (sample) representative of the Spanish population.” 11,488 participants. The study was carried out from compiled data in the study of nutrition and cardiovascular risk in Spain (Enrica). The data of this cohort allowed to track 11,488 participants over 14.4 years. To analyze the adhesion to each of the diets two indexes were used, the PHD Index and Medas Score. These measured the consumption of certain foods associated with each of the diets, the planetary health diet and the Mediterranean diet, respectively. The environmental impact of these forms of food consumption was carried out through the Sharp-ID tool (Sharp-Indicors Database), which allows estimating greenhouse gas emissions based on land uses. Health impacts were measured through mortality, through the National Death Index. The analysis also included information about other variables to adjust the results. Less mortality. The study results They indicated a positive effect of both diets about health. In the case of the PHD, the study showed a decrease of approximately 22% in the risk of death during the period studied when comparing the group with greater adhesion to this diet with respect to the group with less adhesion. In the case of the Mediterranean diet, the comparison between the mortalities of the groups with the greatest and lesser adhesion was approximately 21%. A very similar positive effect, so much that the difference is statistically irrelevant. More than health. The second point of interest is that of the environmental impact of diets, calculated in this case based on emissions that are estimated to the different options. In the case of the PHD diet, the estimate calculates emissions equivalent to 4.15 kg of CO₂ a day, with a soil use estimated at 5.54 m² a day. The Mediterranean diet, on the other hand, is calculated emissions equivalent to 4.36 kg of CO₂ per day, with a land use estimated at 5.43 m² a day. Results, again, very similar. The details of the study have not yet been published in a scientific journal, but were presented at the beginning of the month at the Congress of the European Society of Cardiology (ESC). An open debate. The PHD diet is a relatively recent formula, proposed less than a decade ago. In his presentation it was received with a certain degree of skepticismsomething logical if we take into account the difficulties facing science when analyzing something as complex as nutrition and the effects of food on our body and our health. That is why studies are required to test the Initial results. Experiments such as this incline the balance in favor of this type of diets but when addressing this type of issues all additional information can be useful. In Xataka | Coffee has no cholesterol but does raise its levels. And someone has discovered the perfect elaboration to limit it Image | Louis Hansel

What’s the name of Amelia Bono’s mysterious fruit and what beauty benefits has

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“I don’t know what this fruit is called but I can’t stop eating it lately. He is delicious,” Amelia Bono has confessed to his virtual followers on social networks. As well as we offered the best tips of the personal trainer and Coach Andrea de Ayala When it began, with certain doubts, in the world of Running (That now you are passionate), this time we wanted Help the influencer To discover not only what is the name of this alleged exotic delicacy, but also to know what their Properties and its origin. Let us advance that It helps us to wear a radiant face. Although there are no miraculous foods, it can be interesting to incorporate this fruit (like many others) to our diet. We tell you why. © Ameliabone Amelia Bono, addicted to a tropical fruit with infinite properties The fruit that Amelia Bono is called Pitahaya or Dragon Fruit. If that of “Pitahaya” sounds to you, perhaps it is because, before Amelia Bono, Cristina Pedroche also tried her. In fact, its flavor must have liked it especially because, for some reason, Pitahaya is the nickname that the television presenter put to her first daughter, Laia, that in July will fulfill two years and You will have a little brother soon. © Ameliabone © Ameliabone The pitahaya or Dragon Fruit It comes from Central America and South America. It is originally from the tropical and subtropical regions of these continents. At the moment, is grown in many other parts of the world Due to its popularity and health benefits, including countries in Asia such as Thailand, Vietnam and Malaysia. According to publications of the National Center for Biotechnological Information, which is part of the National Library of Medicine of the United States, a branch of the National Institutes of Health (NIH), Pitahaya stands out above all for its antioxidant power. Helps us fight free radicals and presume a radiant skin. In addition, it contains group B vitamins, which increase energy levels. As if that were not enough, its high fiber content favors intestinal healthwhich helps us look flat belly. In addition, it is ideal for diets, since It is low in calories and rich in water. © Getty Images Best fermented According to recent studies, of which NIH also echoes, The antioxidant properties of the dragon fruit intensify when it is fermented. Generally, it is used to make milkshakes or Smoothies and combines with other fruits. But if it is fermented (type Kombucha) It is also delicious and its benefits increase. The one that takes Amelia is yellow but the most common (and striking) is pink. The local fruit markets of islands like Hawaii usually sell it in small plastic sachets as Snack healthy. In other parts of the world such as Bali, they usually serve it in Varied fruit trays for breakfast. The shakes of Dragon Fruit They are also frequent in both destinations. Now we also have it in Spain and although the taste is not as intense as in its countries of origin, it is worth trying. Its seeds and texture will remind you to the custard And, curiously, they have a similar effect on the level of the intestine, functioning as a gel that considerably improves intestinal transit. We are convinced that, like Amelia, you are going to love. (tagstotranslate) skin

We have just discovered one of the best kept secrets of the Mediterranean diet: its compounds

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There is little we can say that we have not already been told about the virtues of the Mediterranean diet. However, some scientists still persist in studying this diet and its components, with questions about what makes this diet more beneficial or what we can learn from it. A recent study led by researchers from the Autonomous University of Barcelona tries to answer this second question. Very present compounds. To do this, the team performed an analysis focused on a selection of key compounds that we can find in plants such as garlic, saffron, olive or rosemary, among others. These are plants closely related to the Mediterranean diet since they provide some of the most used ingredients and condiments in it. The team responsible for the study points out that some of these active components are “promising” when considering treatments for diseases such as atherosclerosis. They also indicate that they could help reduce the risk of problems such as myocardial infarction or stroke. Plants and Mediterranean diet. The Mediterranean diet is closely linked to a series of ingredients and condiments, many of them extracted from plants that we can find in the regions adjacent to the sea that bathes the coasts of European, Asian and African countries. The team It started from six “representative” plants: garlic (Allium sativum), the hawthorn bush (Crataegus monogyna), saffron (Crocussativus), the olive tree (Olea europaea), rosemary (Salvia rosmarinus), and the vine (Vitis vinifera). The study focused, however, on fifteen bioactive compounds present in these plants: diallyl trisulfide, allicin and S-allyl (cysteine) (in garlic); quercetin, apigenin and chlorogenic acid (in the hawthorn bush); crocina and safranal (in saffron); oleic acid, oleuropein, hydroxytyrosol and oleacein (in olive); rosmarinic acid and carnosic acid (in rosemary); and resveratrol (in the vine). Analyzing the literature. The team carried out a review of the scientific literature focusing on these compounds and their potential properties in the treatment of cardiovascular diseases. That is, we searched among previously published studies for those that analyzed the potential benefits of these compounds. Details of the process were published in an article in the magazine Food Bioscience. Mixtures and dosage. The team explains that extracts based on these compounds are “promising,” but also points out some factors to consider. For example, the so-called “matrix effect”. This refers to the fact that the combined ingestion of these compounds with others can alter the effectiveness of their therapeutic effects, both to improve and diminish these effects. This, together with the greater or lesser amount of a compound contained in a food, means that it is not always possible to extrapolate the benefits of a compound to the food that contains it. Understanding the interactions between different compounds, the team highlights, is “essential” to optimize their therapeutic application. One last detail that the team focuses on is the need not to equate “natural” with the best, even in these contexts. “The ‘natural’ label does not guarantee safety, and this emphasizes the need to prioritize pharmacokinetic, toxicological and clinical studies to evaluate its effectiveness, safety and efficiency compared to existing medicines,” They emphasize in their press release. In Xataka | Two new studies reinforce something we already suspected: our diet has a lot to do with cancers of the digestive system Image | Angeleses

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