drinking

drinking alcohol is for old people

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We knew that it takes years expanding strongly throughout Spain and which attracts more and more people, but the great proof that the ‘late’ has become a massive phenomenon just arrived now. And in the form of report. The trend has grown so much that the nightlife employers’ association has dedicated a study to it that analyzes its impact and clientele in detail. Among all his conclusions there is one eloquent one: he already moves 26.5% of the billing of leisure venues. And there are no signs that that will change. From the bars to the office. There are several signs that reveal to us that a trend has become a business with a future: people begin to talk about it on the street, it grabs headlines, it generates noise on the networks… All this ‘lateness’ been doing it for years. Now it adds a new clue that confirms that it has stopped being a passing fad and has become a real gold mine for the hospitality industry. The National Federation of Leisure and Entertainment Entrepreneurs (‘Spain at Night’) has just dedicated its first sector studya comprehensive report that answers some key questions about a trend that basically involves advancing a leisure offer that until recently was limited to nighttime hours: How and when did it emerge? What audience does it move? And how much money does it generate? The key data: 58.8%. There is who places the origins of ‘tardeo’ in Albacete at the beginning of the 2000s, from where it first made the leap to the Levantine coast and later (thanks to the changes in habits brought about by the pandemic) to the rest of the country. Whether or not this is the case, the undeniable thing is that the ‘lateness’ has had a deep impact on the sector. The study concludes that they have opted for it close to 58.8% of leisure and hospitality venues, which explains why it accounts for 26.5% of their turnover. They are not the only percentages that give an idea of ​​the extent to which hoteliers have been jumping on the bandwagon of evening leisure. The same report shows that 62.2% of the clubs hold afternoon sessions every weekend. If we talk about cocktail bars, they are 41.4%; and 24% among restaurants. Who late? That’s probably the most important question the study answers. The public that usually moves the ‘evening’ in Spain is on average 39.4 years old, significantly above the average nightlife clientele, which is around 29. It may seem like a minor or even obvious fact, but it is essential to understand other peculiarities of the trend. The increase in age is also accompanied by greater spending: if the average ticket for night owls is 20 euros, in the case of late-night regulars the average rises to 25. This is not bad at all if we take into account that for years bars have been dealing with another phenomenon: a generation Z that seems less interested in alcohol than his predecessors and is changing the way of drinking. New format, new offer? That profile millennial or generation the leisure offer of the afternoon sessions. Customers order mixed drinks with vodka, gin, rum or whiskey, although they also drink beer, soft drinks and glasses of wine. As for music, it is not strange that people look for songs that were played during their youth. “Until recently the favorite music was the so-called ‘remember’. Now we are in ‘afternoon 2.0’. We started to see afternoon ‘indie’ sessions for people who went out at night 10 years ago,” explains to The Newspaper Vicente Pizcueta, from Spain by Night. Partying yes, but conciliating. The success of ‘afternoon’ cannot be understood without taking into account the pandemic and how it altered our leisure habits, giving more relevance to the evening offering. However, there is another factor that explains why we are increasingly opting to go out in the afternoons: Spain gets older little by little. In 1975 the average age was 33 years, today it is over 44.5. This makes it clear that the weight of a more adult client profile who still wants to party, but who at the same time has other obligations, such as dependent children, has increased. The vast majority of the ‘afternoon’ offer continues to be concentrated on Saturdays (84.9%) and 63.4% of those surveyed recognize that what leads them to go out is to enjoy with their friends, but there is another data that is equally revealing: 38.9% look for options that are compatible with their family life. “It is true that the issue of conciliation is fundamental,” confirm Pizcueta. “You go out in the afternoon, leave the children with the grandparents, pick them up at dinner time, go to bed early and the next day you can get up early to go to the countryside.” Do we know anything else? Yeah. The reportin which Coca-Cola has also participated, leaves out some interesting ideas that help to better understand ‘lateness’. For example, although DJ sessions are the most common, there are also many celebrations that combine music with gastronomy, offer live music or even opt for themed and private parties. That the format has convinced so many businesses is not surprising either. Especially if we talk about bars and clubs. Although the public that attends afternoon and night parties is so different that sometimes businesses have to clearly divide both sessions, the ‘afternoon’ allows them to extend their hours of activity. They open earlier, bill earlier, earn more. According to the hoteliers’ study, on average the ‘afternoon’ sessions start around 5:30 p.m. Images | Marcel Strauss (Unsplash) and Artem Polezhaev (Unsplash) In Xataka | Madrid has been filled with “dopamine parties”: alcohol is gone, salads and ice baths are here

Young people are stopping drinking beer like crazy. That’s why Mahou wants to sell you water as cosmetics

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On May 28, social networks in Spain woke up flooded with pink, lychee and promises of beauty. That day YUZZ saw the lightthe new business adventure of the influencer María Pombo in alliance with the brewing giant Mahou San Miguel. Under the motto Here You Glowis presented not as a simple drink, but as a revolutionary concept of fun skincare: a soft drink that “takes care of you on the inside so that you shine on the outside”, formulated with hyaluronic acid and vitamin C. The deployment was massive: the strategy started with mystery videos, a WhatsApp channel that was fuming with thousands of followers looking for clues and culminated in an experience pop-up in the heart of Madrid. However, beyond the indisputable success of the call, the launch uncovers a striking contradiction: that of an industry traditionally linked to nightlife and beer trying to bottle the idyllic universe of health, cosmetics and well-being. Why does a brewery sell beauty? Beer is beer you might be thinking. However, the alcoholic beverages sector is going through a moment of profound transformation in the face of the decline in consumption among new generations. This is where they make the leap towards functional soft drinks, since it responds to an unstoppable global trend. In fact, the wellness market It already moves 480,000 million dollars in the United States, with annual growth of up to 10%. Europe follows in the same wake, and Mahou is looking for its piece of the pie. But to connect with Generation Z and millennials It is not enough to launch a product; a narrative is needed. This is where María Pombo comes in. The industry is witnessing an evolution of influencer marketing, it is no longer about paying a well-known face to hold a can, but rather a “shared business model” based on co-creation. Pombo has been involved from day one, sharing the development process organically with her more than four million followers. This drastically reduces the consumer’s natural resistance to conventional advertising. The label under the magnifying glass. While marketing works perfectly, the scientific community has raised eyebrows when analyzing the list of ingredients. Can you really drink cosmetics? According to Dr. Emiliano Grillo, specialist in Dermatology, is blunt in the magazine Cuore: “There is no way for you to eat the skincare“. The expert warns that, for oral hyaluronic acid to have a real impact, it would require much higher doses than those anticipated in this type of recreational formats. But the biggest problem with YUZZ is not what it promises, but what it hides: sugar. Although the brand prides itself on being a low-calorie drink without sweeteners, nutritionist Paola Sánchez explains in the same medium that each can contains about 10 grams of sugar, the equivalent of two cubes, from the concentrated apple juice that serves as a base. The pharmacist Mencía Hermosa goes one step further and points out the paradox of the product: the consumption of sugars is directly involved in the glycation process, a mechanism that damages collagen and “contributes to skin aging.” That is, the soft drink could be torpedoing the effect it promises to generate. For her part, the pharmacist and disseminator Lena de Pons dissects the formulation in Infobaedenouncing that “the narrative sells more than the evidence.” De Pons clarifies that YUZZ is governed by food regulations, not cosmetics. Legally, they can only claim that it helps collagen because it covers 15% of the Nutritional Reference Value (NRV) of vitamin C, a tiny amount. “A fruit salad has more antioxidants,” says the expert ironically, also regretting that the word “science” is used in the campaign without providing independent studies that support the bioavailability of its formula in the body. The undeniable triumph of narrative. At the end of the day, the reality of YUZZ depends on the lens through which you look. If we evaluate it under the rigor of dermatology, trying to replace a cream with a soft drink is nonsense. As a timely and recreational alternative to a mixed drink with alcohol or a traditional soft drink loaded with artificial additives, it is an option that the experts themselves consider acceptable. But in the corporate field, the move is masterful. How to conclude Article 14in a saturated market where attention is the rarest commodity, getting an entire country to debate about your brand is the greatest success. Mahou and María Pombo have made the initial impact. Now they face the real challenge: to demonstrate that this cross between a brewery and skincare It has enough commercial history to survive on the shelves once the noise of social networks has died down. Image | instagram Xataka | It’s cheaper and less anxiety-inducing: ‘solo-maxxing’ is Generation Z’s answer to the stifling dating industry

As towns dry out and the desert advances, women in Morocco climb the mountains to capture the fog and turn it into drinking water

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A chance experiment took place in the 1980s. Some researchers working in the Atacama Desert accidentally left a simple metal mesh exposed to wind at night. The next morning they discovered that it was covered in water droplets in one of the driest places on the planet. That seemingly trivial scene ended up inspiring an idea that decades later would change the lives of entire towns. Capture the fog before it disappears. As the desert slowly advances over southwestern Morocco and traditional wells begin to dry up, several villages in the Aït Baâmrane region have found a solution which seems closer to a science fiction image than to conventional hydraulic infrastructure: capture the fog from the mountains and convert it into drinking water. For generations, the women of these communities spent up to four hours a day walking to remote wells and returning carrying barrels weighing almost 25 kilos on their heads. That routine organized the entire life of the villages, kept many girls out of school and reflected the extent to which the lack of water conditioned any daily activity on the edge of the Sahara. Giant nets convert air into water. The change began when huge polymer networks They appeared on the slopes of Mount Boutmezguida, at more than 1,200 meters above sea level. The idea is surprisingly simple: take advantage of the moisture from the Atlantic fog that regularly passes through the Anti-Atlas mountain range. The tiny droplets become trapped in the mesh, condense and end up descending towards deposits connected to kilometers of pipelines by gravity. Without complex pumps or large industrial infrastructure, the system manages to carry water directly to homes using only wind, altitude and ambient humidity. Thanks to the advances in materials engineeringthese modern networks are much more efficient than the experiments carried out decades ago in countries like Chile, Yemen or Eritrea. And the fog reached the tap. When the system went live, neighbors gathered to see something they had never seen before: water coming directly from a faucet inside a home. That “fog water”as they began to call it, quickly transformed the daily life of the villages. Women stopped spending part-time carrying water and many girls were able to attend school regularly again. The project, promoted by the NGO Dar Si Hmadnot only modified water management, but also the social balance of communities where transporting water had been an exclusively female responsibility for centuries. The cultural challenge of drinking water that did not touch the ground. The technology worked from the beginning, but convincing everyone was much more difficult. Some inhabitants they distrusted of a water that had never passed through the earth and that, as they believed, lacked minerals and “life”. The fog represented something ambiguous, almost unreal, too far from traditional sources. Over time, the rejection disappeared as the families verified that the water was safe and constant. The transition also forced us to work unexpected social issues: Some women felt that they were losing part of their central role in the home by no longer being in charge of fetching water. That is why the project ended up incorporating literacy, technical training and community management along with hydraulic infrastructure. Finding water is impossible. The UN has recognized this May 2026 that the Moroccan system is one of the more interesting examples of climate adaptation against desertification. The project shows that some extremely dry regions can still take advantage of invisible resources which until now were hardly used. However, it also makes clear that does not exist a universal solution: capturing fog only works where mountains, ocean humidity and very specific atmospheric conditions coincide. Still, the image is powerful for a planet increasingly affected by water scarcity: as wells empty and temperatures rise, there are entire communities in Morocco that have literally begun to harvest clouds to survive. Image | Aqualonis In Xataka | Satellite images leave no room for doubt: it has rained so much that Morocco has not looked so green for a decade In Xataka | France and Morocco have teamed up to flood Europe with green ammonia. And they compete directly with Spain

why drinking a Diet Coke in the middle of 2026 is an impossible mission

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Any consumer who has recently walked through the soft drinks aisle in a supermarket will have come across a particular scenario: the word “light” (or “diet”, depending on the country) is conspicuous by its absence. Instead, a tide of “zero label” cans and bottles dominate the shelves. Everything indicates that the iconic Diet Coke is in the doldrums. However, it is enough to look at social networks to discover a little resistance. Among young people of Generation Z, this drink has not only not disappeared, but has become a true object of desire and a lifeline against work stress. And to make matters worse, in the middle of 2026, opening one of these cans has become almost a miracle due to a geopolitical and logistical crisis that is suffocating the world. What is really happening with the Diet Coke? The rise of “Zero” At the beginning of this decade, the industry left the word “diet” for dead. “No Gen Z person wants to be on a diet these days,” sentenced in 2021 Greg LyonsCEO of PepsiCo, illustrating what seemed like a definitive change in mentality throughout the industry. Corporations assumed that young people associated the term with strict regimes or deprivation, while the designation “zero” offered a much cleaner profile. As a result, The Coca-Cola Company has put all its financial muscle behind its Zero variant. The financial data they confirm it: during the third quarter of 2025, Coca-Cola Zero Sugar experienced an impressive 14% growth. In contrast, the Diet Coke (either Diet Coke) barely expanded 2%, driven almost exclusively by demand in North America. On a technical level, the difference between the two is not a myth. As detailed in the German media RNDthe Diet Coke Original has a slightly different flavor than classic due to its specific blend of artificial sweeteners (aspartame and acesulfame K) and flavorings. The Coca-Cola Zeroon the contrary, was formulated years later with the explicit objective of imitating the brand’s original flavor as closely as possible, attracting an audience that was fleeing the stigma of “regime” products. Welcome to the “Fridge Cigarette” But Internet culture has its own rules, and corporations don’t always dictate trends. Far from dying like a drink for the generation boomerthe Diet Coke experienced a brutal organic resurgence from 2023. It all started with viral trends that invited you to “marinate” the can in the refrigerator for days to enhance its bubbles, and reached its peak when superstars like Dua Lipa showed on TikTok how they mixed the drink with pickle juice and jalapenos. This fervor led to a new concept that has taken the internet by storm: the fridge cigarette (or “refrigerator cigarette”). Young people have adopted the act of opening a can of Diet Coke cold like the modern equivalent of going out for a cigarette. For Generation Z, the metallic sound when opening the ring emulates the spark of a lighter. It’s not about nicotine, but about the ritual: a perfect excuse to get up from your desk, get away from the screen and claim a little break in the midst of modern hyperproductivity. It is an act of self-care disguised as rebellion. The company, of course, was quick to notice. Sue Lynne Cha, vice president of marketing at Coca-Cola, recognized this rebirth among young people, leading the brand to invest heavily in this renewed popularity. They launched campaigns very focused on Generation Z, such as “Love language” and “Know The Signs”, the latter narrated by comedian Kristen Wiig, encouraging workers to take a #DietCokeBreak. To sustain this momentum, the company injected an additional $18 million into advertising in 2024 alone. The “Black Swan” of 2026 Just when the Diet Coke crowned as the status symbol of work breaks, geopolitical reality dealt it a lethal blow. Right now, the world is facing an unprecedented raw materials crisis. The Third Gulf War has blocked the main sea routes of the Middle East, a region that concentrates almost 9% of the global aluminum supply. This bottleneck has generated a deficit of two million tons, skyrocketing prices and forcing European smelters to declare “force majeure” situations. How does this affect the “refrigerator cigarette”? Directly on the waterline. No aluminum, no cans. The shortage is so severe that in regions like India—where Diet Coke sold exclusively in this format—the drink has almost completely disappeared. According to FortuneIndian entrepreneurs have capitalized on this drought by organizing clandestine themed parties where admission is charged and coveted cans are raffled off, turning the Diet Coke in a true luxury item. This desperation is not trivial in a country where, according to the Indian Council of Medical Research, almost 10% of the adult population is diabetic and depends on sugar-free options to indulge. An effervescent mixture Added to this cocktail of logistical scarcity and network fanaticism is the eternal debate about health. Historically, cola drinks have been in the medical spotlight. Specialized portals such as WebMD and Medical News Today They constantly warn about the risks associated with these soft drinks, linking them to insulin resistance, increased visceral fat and even arguing that the dopamine spike they generate in the brain is comparable to that of highly addictive substances. With the version lightthe focus is on its sweeteners. a study published in Cell Metabolism suggests that aspartame could be harmful to cardiovascular health in mice, although the European Food Safety Authority (EFSA) and other experts have remained skeptical of this methodology, reaffirming that normal doses are safe. And what do new consumers say about this intersection of medical accusations? Which doesn’t matter exactly the same to them. Unlike the millennials Obsessed with wellness, Generation Z embraces this drink with an almost nihilistic attitude, driven in part by a 2000s nostalgia that has resurrected old aesthetic standards. As Andrea Hernandez, founder of the newsletter, explained Snaxshot, to The New York Timesthe mentality is: “Oh, aspartame is terrible for you… I absolutely don’t care.” It is an affordable vice, a small transgression in a world full … Read more

has reclaimed 25% of land from the sea and converts wastewater into drinking water

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There is a country in the world that, when it runs out of space, manufactures more. And when it doesn’t have water, it recycles it infinitely. It’s not science fiction: it’s Singapore, a city-state that surpasses the six million inhabitants concentrated on an island that was barely 580 square kilometers and that today it occupies 736 square kilometers. A growth of almost 25% in just over half a century. It is not ambition, but necessity: it does not have enough land or its own rivers or aquifers, so it has had to cook everything for itself. Since its independence from the United Kingdom, it has not only increased its surface area: it has also built one of the most sophisticated water management systems on the planet, capable of converting wastewater into drinking water. of superior quality to standards of the World Health Organization. Singapore’s territorial resilience. Singapore has understood that its land and water (scarcity) problems are not independent, so it is solving them jointly and in a long-term plan (its sewage system is literally designed to last 100 years). It is the urban resilience applied to territorial development in its maximum expression, that is, the capacity of a territory to face climate, demographic and economic change through its infrastructure. A concept promoted by organizations such as the United Nations Office for Disaster Risk Reduction of which Singapore is today the most advanced student. A living laboratory in real time. If those southern geometric shapes don’t seem natural, it’s because they aren’t. Google Earth Context. The quick response to why is Singapore doing all this? It is because it lacks land and water, but reality is based on three essential axes that invite urgency: Geography. Singapore is a small island (more than New York) with a brutal population density, it does not have mountains that function as a natural reservoir or large rivers or aquifers. The rain is abundantbut collecting it in such a small field is a challenge. Strategic dependence. Historically, it has imported water from Malaysia through different agreements (the last one expires in 2061) but that represents a strategic vulnerability of the first order. Also they have imported sand from neighboring countries such as Indonesia, Vietnam and Cambodia. Climate change. Singapore is especially vulnerable to the threat of sea level rise as 30% of the territory is less than 5 meters above mean sea level. How to gain land. We enter first-class public works engineering. The traditional method consists of dredging sand from the seabed, transporting it to where it is required and filling the hole. The problem is that Singapore has run out of sand to dredge and no countries to sell it to it. As own governmentcountries such as Malaysia, Indonesia and Malaysia have banned sand exports to Singapore over the years citing environmental reasons. The second method is the dutch poldera construction that consists of setting up a dam to gain land, so that the water is then pumped outside and the soil is kept dry permanently with a drainage and pumping system, so that the land created remains below sea level. Less sand is needed, but it requires sophisticated and permanent hydraulic engineering. In any case, gaining land is increasingly expensive, complex and more delicate from an environmental point of view. Polder operation diagram. Dutch Water Sector Megaprojects to gain land. It is enough to look at a satellite map of the south of the country to see geometric shapes that do not exist in nature and that are geographical proof of their projects. And more specifically, a glimpse of some of the most impressive: Pulau Tekong. The best example of a polder is this project started in 2008 and completed in September 2025 from the hand of the Dutch Deltaresinvolved the recovery of 810 hectares of land located 1.2 meters below sea level. Jurong Island It is today a petrochemical hub, an industrial estate that was born from the merger of seven islands: Pulau Merlimau, Pulau Ayer Chawan, Pulau Ayer Merbau, Pulau Seraya, Pulau Sakra, Pulau Pesek and Pulau Pesek Kecil. Long Island It is his most ambitious and futuristic project. It will join three strips of land in the east (from Marina East to Tanah Merah) to gain 20 kilometers of coastline and about 800 hectares. How to gain water. Singapore’s water strategy is an absolute global benchmark and is carried out by the National Water Agency. Its strategy is articulated around four sources of supply (its four national taps): water from the local basin, imported water, desalination and NE water (from NEWater). The idea is simple but effective: diversify supply sources as much as possible so that, no matter what happens, the city’s supply is not compromised. And that no drop of water leaves the cycle without being reused. The first two consist of the local capture of rainwater in its network of 17 reservoirs and the agreement with the State of Johor (Malaysia), which began in 1962 and expires in 2061. For desalination they use reverse osmosis through membranes and have five plants in operation. But he tap More interesting is the NEWater, capable of covering 40% of the total demand of the country. How do they do it? With a three-stage treatment consisting of microfiltration, reverse osmosis and disinfection. The resulting water is so pure that it is used for industrial and cooling purposes. Megaprojects to gain water. Although we have already outlined the main lines of Singapore’s water strategy, there are truly impressive specific projects: DTSS (the deep tunnel sewage system): is a huge underground network for wastewater management 206 km long that is centralized in three recovery plants in Changi, Kranji and Tuas. The recovered wastewater is what is then passed to NEWater. Marina Barrage. A project that serves to get an idea of ​​the Singapore mentality: it is a reservoir built in the center of the city thanks to a 350-meter dam. It combines three functions: producing drinking water, keeping possible floods at bay … Read more

The internet has become obsessed with drinking hot water in the morning. Science is clear about what it does (and what it doesn’t)

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We live in an age obsessed with ice. From the omnipresent iced coffee winter to complex viral drinks like sleepy girl mocktail that flood our social networks. However, in the midst of this liquid sophistication, the most revolutionary gesture for our gastrointestinal and mental health upon waking might be the simplest, most boring and cheapest of all: a glass of hot water. Faced with the inertia of an accelerated modern life full of stimuli, serving ourselves a glass of water at a pleasant temperature is presented as the first self-care gift that we can give to our body after emerging from the inertia of sleep. But what is the truth behind this practice? Is it an internet myth or a truth backed by science? The viralities of social networks. Just enter platforms like TikTok or Instagram to see thousands of influencers documenting how this morning habit deflates them, gives them energy and improves their digestion. As documented New York Timeshot water has become the new wellness superstar on-line. However, what the internet has dubbed a novel “longevity hack” is actually a fundamental pillar thousands of years old. This practice is deeply rooted in Indian Ayurveda (where the morning ritual is known as usha paana) and Traditional Chinese Medicine (TCM). In these cultures, it is believed that the cold turns off the agni (the digestive fire) and weakens the vital energy or Qiforcing the body to expend extra energy to warm the stomach. Hot water, on the other hand, balances the Yin and the Yangkeeping the body calm. Plain water, tea or infusions? When experts talk about this habit, they literally mean just that: water. Pasu Harisadee, traditional Chinese medicine educator, points out that “simple water is the most neutral base and the most recommended for most.” Of course, additions are allowed. Squeeze a little lemon provides vitamin C; add fresh ginger strengthens defenses and combats nausea; and a touch of honey can soothe the throat. However, the medical portal Verywell Health makes an important distinction versus tea or coffee: although infusions provide fluids, the caffeine present in coffee or certain teas has a slightly diuretic effect. Pure hot water is the undisputed champion of direct hydration. The golden rule and the temperature paradox. This is where medicine draws a non-negotiable red line: be careful not to get burned. Although some portals such as Healthline suggest that hot drinks They can be consumed in a range of up to 71ºC, oncologists and gastroenterologists are much more strict. As a study published in Frontiers in Nutritionconsuming drinks over 60ºC (140ºF) on a regular basis is associated with an increased risk of esophageal cancer, in addition to damaging oral tissues and burning taste buds. The ideal temperature should be lukewarm or comfortingly hot, never smoking to the point of burning. As Helen Ruckledge summarizes, nutritionist: “A tip: if you choose hot water, boil it and let it cool instead of drinking it directly from the tap.” The science behind. The core of this debate lies in separating magic from physiology. And in this area, experts have very clear positions: Intestinal hygiene and digestive “awakening”: This is the most supported benefit. Ana Luzón, Nutrition and Dietetics technician, explains in ABC which is about pure “mechanical efficiency”. Our body is at about 37ºC; Introducing ice water suddenly means a little thermal stress. Hot water acts as “intestinal hygiene”, dissolving food remains and mucus. For her part, Dr. Lisa Ganjhu, a gastroenterologist consulted by The New York Timesillustrates it perfectly: during the night, the digestive system is paralyzed. Hot water generates waves of contraction and relaxation in the muscles of the esophagus, stomach and intestines. “It’s basically telling everyone, ‘Okay, get up. We’ve got to get going,’” he says. This natural lubrication is key to combating morning constipation. Achalasia relief: To give it a deeper medical dimension, hot water is particularly useful for people who suffer from achalasia, a rare disorder that makes it difficult for food and liquid to pass into the stomach. Heat helps relax the lower esophageal sphincter, making the swallowing process easier. Relaxation of the nervous system: Holding and drinking a hot cup activates the parasympathetic nervous system, which is responsible for the “rest and digest” mode. This calms muscles, reduces tension, and relieves morning anxiety. Besides, a 1978 study already explained, the steam from hot water helps clear nasal congestion and relieves cold symptoms much better than room temperature liquids. Debunking myths: Neither ‘detox’ nor fat-burner. The big question that haunts the reels: Does hot water detoxify? No. Kristen Smith, nutritionistand Diane Lindsay-Adler, dieticiandetail that water does not magically eliminate toxins, the liver and kidneys are responsible for that. Hot water simply helps these organs do their job of filtering properly by keeping them hydrated. It is vital to compare this with dangerous internet methods. The obsession with do “detox” based on liquid diets or juices is a danger. A Northwestern University study showed that eliminating fiber living on juices for just three days is enough to ruin the intestinal microbiome. Hot water, on the other hand, is safe and assists the body without destroying the flora. Does it speed up metabolism and lose weight? Neither. There is no solid scientific evidence that it acts as a fat burner. There is a very brief metabolic cost while the body adjusts the temperature of the liquid, but it will not cause you to lose weight. The temporary weight loss that some notice on the scale is due, purely and simply, to the fact that the hot water has helped them go to the bathroom. The other side of the coin. A good analysis is not complete without its counterpoint. When is it not a good idea to drink hot water? If your goal is pure rehydration (for example, after intense exercise), a 2013 study showed that fresh water (at about 16ºC, similar to that of the tap) is the most effective. Additionally, there is a curious paradox with sweat: drinking hot … Read more

The wine industry believed it had its new El Dorado in China. Until China asked its officials to stop drinking

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a few days ago Dynasty Fine Winesa wine company listed on the Hong Kong stock exchange, had to share the class of information that makes shareholders’ coffee (or wine, as the case may be) choke: their 2025 profit forecast has plummeted more than 50% with respect to 2024. The news might not have interest beyond its board if it were not for the fact that it connects with a larger trend: changes in the Chinese market that have led to the Asian giant ceasing to be the inexhaustible gold mine that the sector imagined in his day. And in part it is due to the guidelines on morality by Xi Jinping. What has happened? That the Western alcohol industry’s dream of finding a new big gold mine in China seems to be slowly receding. And this is especially noticeable in wine cellars. After years of accelerated growth, in which the Asian giant seemed increasingly interested in wines from Australia or France, demand has started to slow down. The signs are clear. has fallen per capita consumption, imports, production and there are companies such as Treasury Wine Estates, Pernord Ricard, Diageo or Dinasty Fine that have seen how it gets complicated the panorama in the country. China is no longer in the news for increasing its world import quota from 1 to 8% in record time to make headlines for the drop in demand. What does the data say? There are many indicators to pull from. Of all, perhaps the most eloquent is the one published by the Interprofessional Wine Organization of Spain (OIVE), based in turn on Chinese customs data. The organization recently revealed that in 2025 imports suffered a decline of 26.7% in volume, although the increase in the average price reduced the fall to 14.6% in terms of value. The “prick” affected exporters like France or Chile. Is it the only indicator? Not at all. Another producing country that has also suffered the ups and downs in the Chinese market is Australia. Although the wineries there received good news in March 2024when Xi Jinpuing lifted the tariffs that penalized his wine exports, the joy was short-lived. A few months ago Wine Australia published a report in which it recognizes that shipments of merchandise to other countries were reduced by 6% in volume and 8% in value in 2025, a decline that is partly explained by the fall in two markets: the United States (-12%) and especially the Chinese one, which contracted another 17%. Are only imports falling? No. Just a year ago the University of Adelaide published a study which shows that the changes in the Chinese wine market are much deeper and more complex. Per capita consumption, for example, skyrocketed during the first decade of the century, then registered fluctuations until 2016 and from that year on it suffered a decline that extends at least until 2022, the last year analyzed. The production curve is not good either. “We have seen how the (Chinese) market has completely dried up,” he complained recently in statements to The Wall Street Journal (WSJ) the owner of a winery that exports wine from New South Wales, Australia. Your case is illustrative. Until 2019, 40% of its profits came from China. The collapse in sales in that market has now translated, however, into a surplus that will force him to let 30% of his grapes rot this year. Has the market changed that much? It seems so. In November 2025 the Hong Kong newspaper South China Morning Post (SCMP) published an extensive report which made its premise clear from the same headline: “European wines stay on the shelves while China looks for cheaper drinks.” In the chronicle he talks about a contraction in the consumption of both premium wines and traditional spirits, while other options such as craft beer seem to be gaining ground. The information is accompanied by a graph that reflects the fall in wine imports between 2017 and 2023. If there were any doubts about whether the trend only affects European or Australian wineries, a few weeks ago The New York Times public another report in which he explains how the drop in demand affects the distilleries of Maotaiin China itself, dedicated to the production of baijiua powerful liquor. Why is demand falling? There are several factors. Influences the economic slowdown and the hangover real estate crisiswhich have in turn affected spending on alcohol, especially when we talk about expensive imported wines. There are also analysts who they point to a change in consumer habits, especially among the youngest. Recently Global Timesa Chinese newspaper linked to the communist government, published a report in which he told precisely how the new generations show less interest in drinking. In that aspect they connect with other societies that live the same phenomenon. Is it the only reason? No. There is another. And although a priori it may seem minor or secondary, it is relevant enough for WSJ I related it directly with the decline of the wine market. Which is it? The position of the Chinese Government. A few months ago the Executive headed by Xi Jinping issued a strict guideline in which it prohibits the serving of alcohol, luxury dishes or cigarettes at official meals. The objective: end excesses. “Extravagant banquets and excessive alcohol consumption were a regular part of official life in China. But such excesses, long criticized by the public, have come under increasing scrutiny. As part of a new push to ensure discipline, China has imposed a widespread ban on alcohol at official receptions,” it proclaims. a statement published in May 2025 by the Information Office, which warns: “Excessive alcohol deteriorates the image of officials.” And is it being fulfilled? Although it cites the rest of the economic and cultural factors that influence demand, WSJ points out the government guideline as one of the factors that explain the change in trend in China. He even shares a concrete example: last year during the conference of a state-owned … Read more

why drinking water while eating doesn’t ruin your gastric juices

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In the era of TikTok and short videos that provide us with information very quickly, nutritional advice spreads like wildfire. One of the last is related to how bad it is to consume water while eating food, since this can “dilute” stomach acid and worsen digestion. The problem is that science is not at all clear that this really happens, and even very important societies of experts They have denied their relationship. How the stomach works. To understand why this is not the case, you first have to know how digestion works. A priori, those who defend that water worsens digestion argue that the liquid “washes” the gastric juices and causes a decrease in stomach acidity that prevents enzymes such as pepsin (which breaks down proteins) do their job, because they need reduced acidity. But the reality is very different, since your stomach is really ‘intelligent’ and has a complex regulatory system that allows it to secrete hydrochloric acid in a dynamic way. In this way, if food enters or the pH becomes more alkaline, the digestive system detects it and automatically compensates, secreting more acid through a quite complex hormonal pathway that involves several cells in the walls of our stomach. The real impact. In this way, drinking a little water, like a glass, while eating barely raises the gastric pH (makes it more basic) for about 3 minutes, as science has pointed out. After this time, the stomach resumes its normal acidity and does not affect overall digestion. Something to keep in mind in this case is that both liquids and solids do not compete in the same way in the stomach, since water passes quickly through it, while solid foods can spend hours ‘kneading’ in the gastric juices to decompose into all their most basic elements. This way, the prestigious Mayo clinic points out that water during or after meals does not cause digestion problems or dilute digestive fluids in a problematic way, but rather facilitates them. It has benefits. Far from being the enemy of good digestion, water plays a role a fundamental role in which this is carried out efficiently. One of these effects is precisely the role that water has when it comes to acting together with acids and enzymes to soften food and facilitate the creation of chyme, which is the mass into which food is converted in the stomach. In addition, it helps dissolve certain parts of food so that the nutrient is more accessible upon arrival in the intestine and is vital for hydrating the soluble and insoluble fiber that we ingest. In this way, avoiding water with meals can lead to temporary dehydration of the bolus, worsening intestinal transit. There are exceptions. As always, the rule is not universal, but there are people who may be advised not to drink water while eating. one of these exceptions It is in people who have esophagogastric reflux or GERD, where the specialist can recommend less water consumption with meals to avoid the increase in pressure in the stomach that could trigger this reflux. Images | Olena engin akyurt In Xataka | Fibermaxxing sounds like just another internet hype. But it’s just what doctors recommend.

What exactly happens to your body if you continue drinking after age 65?

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The alcohol is quite normalized in our society as it is for sale to the public as long as you are of legal age, and almost always because we associate it at leisure. But the truth is that we are talking about a drug that has important harmful effects on our body, that at 30 years old may not be noticed because we have a strong body that processes it relatively easily. But when we reach the barrier of 65-70 years this changes completely. An older organism. What at 30 years old can be easily counteracted with healthy organs, cannot be achieved with organs that are more ‘worn out’ with the passage of time. This means that science suggests that, from a certain age onwards, it is advisable to stop drinking alcohol, and scientific evidence behind It never stops giving us reasons to do so if we want to have a better old age and with fewer diseases. A structural change. The first and most critical factor that alters our relationship with alcohol as we age is drastic change in body composition. As we age over 65, the body experiences a progressive loss of lean muscle mass and, crucially, a reduction in total body water. This is vital, because alcohol is a substance that is diluted in water, and that is why, as there is less water in the body to dilute it, the same amount of alcohol ingested by a 65-year-old person will result in a significantly higher concentration than in a younger person of the same weight and gender. We go slower. Added to this is the slowing down of liver metabolism, since the aging liver produces Less of the key enzymes responsible for breaking down ethanolwhich means that alcohol remains in the bloodstream longer, prolonging its toxic effect. The direct result is drunkenness that comes much sooner with less alcohol, drastically increasing the risk of loss of balance, falls and bone fractures. Something that at that age is almost a sentence for the muscle loss that it entails. Neurotoxicity. If we start talking now about the direct effects that alcohol has on the different organs of our body, the first obligatory stop is the brainwhere one of the most severe impacts of continued consumption occurs. Here alcohol acts as a neurotoxin that accelerates neuronal lossa process that already occurs naturally due to aging, but that ethanol multiplies. Prestigious neurologists such as Richard Restak emphasize that neuronal damage after the age of 65 is irreversible, recommending total abstinence here. This joins reviews carried out in Spain that demonstrate that alcohol accelerates cognitive deterioration, the impact being even more serious with distilled beverages compared to fermented ones. In memory. But the loss of brain matter, which can lead to severe dementia, is also accompanied by loss of memory and control of what we do. Cohort studies, such as the NEDICES projecthave linked high alcohol consumption in people over 65 years of age with notably lower neuropsychological scores. Furthermore, the loss of motor coordination explains why 60% of serious falls in the elderly they are related to alcohol consumption. Multi-organ damage. Continued consumption in the elderly is not limited to one organ, but causes cascading systemic failure aggravated by oxidative stress, which is the great enemy of aging. A recent cross-sectional study made in Extremadura With more than 2,800 participants, it was demonstrated that in men over 65 years of age, the prevalence of risky consumption reaches an alarming 30%, being strongly associated with increased cholesterol, hypertension and cardiovascular risk such as a heart attack. The heart. Undoubtedly, you suffer the onslaught of alcohol-induced hypertension and an increased risk of arrhythmias, while blood vessels lose their elasticity. This makes it much easier to have high voltage spikes that lead to a stroke, for example. In the liver. Without a doubt, one of the most affected organs, being the ‘factory’ that is in charge of processing all the alcohol that enters the body. Chronic toxicity here not only increases the risk of cirrhosis, but, due to poor metabolism, prolonged exposure to toxic metabolites exponentially increases the risk of developing cancer, especially liver, breast and colorectal. Something that responds to the greater damage suffered by DNA in the elderly who continue to drink with some frequency. In the intestine. Perhaps one of the most recent notes we have is the erosion caused by alcohol in the intestinal mucosaand therefore to the microbiota found here. Little by little we are seeing that the microbiota is more important than we think, and it has been shown that its loss allows endotoxins to pass into the bloodstream, favoring chronic inflammation of different parts of the body. Something that is linked to many other effects. Without going any further, this inflammation aggravates the osteoporosis that is already marked at this age, damages the pancreas and causes an accelerated shortening of cellular telomeres, which translates into premature biological aging and a fragile immune system incapable of fighting respiratory infections effectively. The silent trap. A critical factor that is often overlooked is the polypharmacysince the vast majority of people over the age of 65 take several prescription medications daily. It is not uncommon to see a person with a pill for stress, diabetes, pain, to reduce fluid retention… The problem is that combining some of these pills, such as anti-inflammatories such as ibuprofen, increases the risk of suffering severe digestive bleeding. Images | Vlad Sargu In Xataka | The work ethic has been selling for years that getting up at 05:00 AM is good. Science is clear that absolutely

More and more athletes are drinking pickle juice to avoid cramps. This is what nutritional science says

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For a few days now, there has been no other topic of conversation in the world of elite sports: athletes like Carlos Alcaraz or Tadej Pogačar have exchanged the most advanced isotonic drinks in the world for something much simpler and pedestrian: pickle brine. When we talk about elite sport, the line that separates brilliant ideas, absurd fashions and the most delusional superstitions is very finite. So we’ve asked ourselves… Does all this make sense? But let’s explain it well. In endurance and high-performance sports, the idea of ​​always carrying “pickle juice” (the brine from pickles) or other products inspired by it has become popular to “cut off cramps when they have already started.” And it makes sense that it has caught on. To begin with, because cramps associated with exercise are one of the most frustrating things there is. Furthermore, for years, we have missed the mark: we thought they were a product of dehydration and lack of salts, but everything seems to indicate that They are something much more multifactorial than it seemed. In fact, everything seems to indicate that the main problem has more to do with altered neuromuscular control than anything else. And in this context pickles arrive. Because yes we have evidence (somewhat limited, it’s true) which shows that brining works. Although not because of what we usually believe: researchers realized that the mechanism works too quickly for it to be a matter of electrolyte replacement. There is simply no time for physiology to do its job. So? The truth is that the mechanism in question is still mysterious. It seems that the hypothesis stronger right now is that these liquids play with the oropharyngeal reflex: a very acidic/irritant/aggressive taste could stimulate certain receptors and, as a consequence, trigger a neurological reaction that resets and adjusts neuromuscular control. And this is important because, if so, they do not replace (strictly speaking) to isotonic drinks if they are necessary. At least, not in the short term. Does it make sense? On a purely scientific level, I think the most reasonable thing to do is to think that we have some evidence to suggest that it works in some people. However, let’s not fool ourselves: to date we have no evidence that it is more effective than the traditional approach (mechanical measures such as stretching or load change). In this sense, it is worth remembering that superstition plays a key role in elite sport. Superstition? What superstition? Thanks to the 2008 Beijing Olympic Games, Kinesio tapes became popular. Some brightly colored ribbons that say they can be used for almost everything but whose effects are not proven at all. At the 2016 Rio games, the boom was taken by cupping. As I argued then, athletes are tremendously superstitious beings. A lot. And they are because it works for them.. From the eightieswe know that sports rituals have a positive impact on their execution. And, curiously, increasing ‘perceived self-efficacy’ It is usually related to increasing effectiveness in actual execution. Ultimately, what studies tell us is that these rituals “helped strengthen feelings of control and confidence that were otherwise lacking” in times of great stress. It doesn’t matter if they are lucky underwear or a lump of brine: they are things that function beyond their physiological plausibility. The problem, as always, is another. Whether we like it or not, athletes are role models for the general public. With these fads, they are spreading pseudoscience beliefs in society and generating business in companies with few scruples. Something, in itself, much more dangerous than drinking pickle juice. Image | Ketut Subiyanto In Xataka | Why are the best athletes in the world getting bruises on their skin?

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