eat

We think that the body asks us to “eat lightly” in summer. In reality, we are buying tickets to malnutrition

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When summer arrives, important routine changes also come to our daily lives, beyond ‘hiding’ from the scorching sun that we are having these days. And something that has surely happened to many people is that heavy digestion becomes unbearable and the body cries out for fresh foods like a salad. The problem is that this can also pose a very important nutritional problem by giving up essential nutrients due to having a much lighter diet. The heat takes away our hunger. It is not a subjective idea that, when we are at forty degrees, we do not feel like stuffing ourselves with food, since it is pure biology. Here scientific evidence shows us that heat reduces appetite and, consequently, the amount of calories we eat (with some exceptions in people who do not have this problem). Here is a study published in 2021 in the British Journal of Nutrition put to the test this premise in healthy men, seeing that acute exposure to an environmental temperature of 30 ºC drastically reduced food intake during lunch in those exposed to 20 ºC ambient. In addition, the overall perception of appetite before sitting down at the table plummeted. In Spain. In our country, the data also supports this summer problem, as pointed out in a study published in 2005 that revealed that we eat significantly less in summer than in winter. And in the cold months, the average intakes of calories and almost all nutrients were much higher in both sexes. The most worrying thing about this last study was the conclusion on the coverage of dietary recommendations, since During the summer, a greater percentage of the population was unable to meet their minimum calorie needs or most micronutrients. And this is a serious problem. The salad trap. The statement that “you eat light in summer” is not inherently bad, but it does not justify poor nutrition. According to the WHO healthy eating parameters, the risk of malnutrition appears when our diet does not cover our physiological needs for an extended period, and summer lasts long enough to wreak havoc on our diet. Experts here point out that, when we lose our appetite, we usually replace full meals with salads with little variety or simply fruit. That is why if we go from eating three full meals to surviving on a couple of light dishes, we run the risk of have some nutritional deficiency. Our shortcomings. Among the nutrients we lack is, above all, quality protein and also iron. Added to this are the dangerous summer “fad diets”, which restrict food to fruits or juices. And beyond how healthy it sounds, these practices not only cause rapid deficiencies, but, if maintained over time, they can trigger adverse metabolic effects. Hydration a priori it is essential throughout the summer because we do not stop sweating and that means a greater loss of water and minerals. However, replacing meals with drinks (especially if they are sugary or excessively juiced) is a textbook error. Something to keep in mind is that hydration should come from water and seasonal foods rich in it, but not at the cost of emptying our diet of solid nutrients. This is something essential to take into account in people who are more vulnerable to color or nutritional losses, such as children, the elderly and the chronically ill, where dehydration and loss of appetite overlap very easily. A varied diet. If the body asks to eat less food to avoid heavy digestion and increased internal heat, logically it will have to compensate with a greater nutritional density of the little that is ingested. This involves eating cold legumes in the form of a salad, oily fish such as tuna or sardines, boiled eggs as a source of protein and nuts to have a lot of energy. Images | atlascompany In Xataka |We have searched for the formula for the definitive pre-workout breakfast. The answer from science is much simpler

is to eat three meals every day

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The pattern we follow today of breakfast, lunch and dinner is so ingrained in our daily routine that we tend to assume it as a human physiological need. However, neither evolutionary biology nor clinical nutrition dictates a universal rule about how many times you should eat per day, since the idea that “three meals a day” is a norm dictated by nature clashes with reality, since History shows us how it has been a habit that has been shaped over the years. A history class. For centuries, in places like England and the United Statess, a large part of the population only ate two main meals a day, but the three-course scheme became established when salaried work, factories and school schedules made a regular distribution of the day more useful. And although we tend to think that we always ate this way, eating patterns are reordered with the new urban and work schedules driven by the Industrial Revolution. A turning point. The consolidation of breakfast, lunch and dinner went hand in hand with the industrialization and urbanization of society, although it did not occur identically or simultaneously in all countries. In fact, in the European fieldthe main meal used to be strongly linked to midday, so the evening “dinner”, understood as the big family meal, is much later than common sense suggests. Therefore, when it comes to being rigorous, it is not appropriate to affirm without nuances that the Industrial Revolution “invented” the three meals from one day to the next, because history shows us that the evolution was more gradual and strongly depended on the country and social class. a study published in the magazine Annals of Nutrition and Metabolism point that European dietary patterns changed due to these economic and social transformations. But what is clear is that the modern pattern was consolidated with industrialization, urbanization and the arrival of more rigid work schedules that structured people’s lives. What does physiology say? Beyond the historical evolution that we have had as a society, medical science indicates that there is no strong base to say that a fixed number of meals is a universal biological law. Delving deeper into the evidence we have, a review published in the journal Nutrients in 2022 determined that what we know about meal frequency is limited and heterogeneous, concluding that there is no universal rule valid for everyone. What we have seen with different trials is that reducing the frequency of meals, even without applying caloric restriction, can alter some metabolic markers, but this does not at all demonstrate a universal superiority of a specific number of times to eat. Likewise, the well-known population study EPIC-Norfolk found a link between how often we eat and serum cholesterol levels, a reminder that “eating more” does not automatically equate to “better health.” How we distribute the food. A meta-analysis published in JAMA indicates that the timing and distribution of meals can influence weight and metabolism, but that is not the same as defending a specific frequency as the norm for everyone. What nutritional chronobiology does warn us about is that the internal clock plays a crucial role and consuming food in the morning is associated with a better metabolic profile in some studies, while eating at night or irregularly is related to worse results. This is why maintaining irregular eating habits during adolescence can even be associated with poorer long-term cardiometabolic health in adulthood. Images | Louis Hansel In Xataka | Madrid is encountering a growing problem in its metro stations: the illegal sale of street food

Just Eat knows that we Spaniards are hooked on Delivery. This is how they have closed an agreement so that you can order on WhatsApp

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Spain it is delivery countryand Just Eat knows it. We are one of the European markets where food delivery has grown the most in the last decade. So much so, Just Eat has decided to make Spain one of the only two countries—along with the Netherlands—where it will debut in Europe something that no delivery platform had done before: allowing you to order food directly from WhatsApp. The alliance. Just Eat has become the first platform in Europe to enable an integrated ordering experience through WhatsApp in which the entire search and selection process occurs within the chat itself. The Just Eat app only comes into play for the last step: secure payment. WhatsApp is not going to replace the service app, but rather it is going to become one of the main entry channels. “With the launch of the first ordering system via WhatsApp in Europe, at Just Eat we are not just including a new channel: we are redefining the concept of convenience. This innovation is a key element in our evolution, going from being a menu-based transactional application to becoming a true intelligent assistant powered by AI, capable of understanding user intent in real time.” Mert Öztekin, CTO of Just Eat How it will work. Using a QR code or link, we will enter WhatsApp, we will start a conversation with the AI agent from Just Eat, and we can complete practically the entire experience from the messaging app. Unlike the existing WhatsApp chat options, aimed at customer assistance channels, the company ensures that its AI will be able to understand natural language, to talk with us about what we want to eat, what restaurants there are, what they have on the menu and their prices. The promise is clear: this is not a support chatbot or anything similar to what we have used so far. The buts. The proposal is striking, but it is inevitable to ask some questions. The first is a simple “why”. Explaining to an AI agent what you want for dinner when Just Eat has a highly optimized app in which you can order food in five or six touches of the screen, a priori, does not seem more comfortable. The second is that Goal is Goaland every WhatsApp conversation goes through its servers. That Just Eat has the necessary data for our order is logical, but all this information Now passing through Meta may not be so attractive. When. Just Eat has not given a final date for this service, although it assures that it will begin its trial in 2026. They will start in Spain and the Netherlands and, if it is a success, expand to more countries in the European Union. In Xataka | The delivery war is no longer about bringing pizzas home, it is about delivering in 10 minutes: ‘Q-commerce’

Eat breakfast as soon as you wake up or wait a couple of hours? This is what science says about perfect timing

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For decades we have heard the incomprehensible mantra that “breakfast is the most important meal of the day”, however, nutrition has been advancing to put the focus now when we eat and not what it is eaten. But here chrononutrition studies how the timing of our food affects our metabolism; has a lot to say about it. A schedule. If you are one of those who jump out of bed straight to the toaster or, on the contrary, one of those who need a couple of hours to pass for their stomach to “open”, you have probably asked yourself: what is the ideal time to have breakfast? And to answer this question, we have to turn to science. The biological clock. Something very important here is that our body does not process food the same at eight in the morning than at eight in the afternoon, all because our circadian clock and insulin sensitivity fluctuate throughout the day. According to classic reviews in this field, aligning the onset of feeding with the active phase of our circadian rhythm improves glucose homeostasis, lipid control, and thermogenesis. The bottom line here is that our body is better prepared to manage energy in the morning. The studies. Here, a large review published in 2023 followed more than 100,000 people and its results were conclusive in pointing out that eating breakfast after 9:00 in the morning increases the risk of developing type 2 diabetes. 59% compared to doing it before 8:00. But constantly delaying the first meal of the day and shifting caloric intake towards the evening is associated with a higher cardiovascular risk and worse metabolic markers at the population level. Therefore, the premise we have on the table right now is that eating breakfast early offers a great advantage. But with nuances. Having breakfast early is good, but… Does it have to be as soon as you open your eyes? There is no clinical trial here that dictates that you should eat food at minute zero after waking up, and in fact, waiting a little can bring benefits metabolic under certain situations. One of them, which came from a trial published in 2025compared people who ate breakfast early, at 8:30, with another group of people who ate breakfast mid-morning, at 10:30. Here, surprisingly, mid-morning breakfast reduced the glycemic response of the following meal to make it more efficient. This indicates that the time interval between breakfast and lunch influences how our body processes sugar hours later. More cases. In the case of being diagnosed with type 2 diabetes, a trial observed that delaying breakfast until mid-morning or even at noon managed to reduce the blood glucose that occurred after eating. What needs to be done. For most adults, science suggests that it is best to eat breakfast within the first hour or two of waking up, so there is no need to get out of bed and start eating because it seems to be the most efficient. But if we want to be precise, the limit may be nine in the morning, since delaying the first time we drink something too much in the day until noon and having dinner late is the perfect recipe for metabolic imbalance. In short, there is no need to force yourself to swallow toast with your eyes still glued to sleep. Letting your body wake up, doing your morning routines, and eating breakfast an hour after waking up not only respects your natural rhythms if you’re not immediately hungry, but it has solid clinical support. Images | freepik In Xataka | We’ve been telling ourselves for 100 years that breakfast is the “most important meal of the day.” The problem is that it is not true

We have stuffed the Gibraltar monkeys with Doritos. His solution has been to eat dirt as if it were omeprazole

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On the Rock of Gibraltar, one of the most classic scenes that can be found without a doubt is that of the Barbary macaqueswho seem to be the absolute kings of the entire terrain. Here it is quite likely to see tourists end up stealing a piece of sandwich, chips or a sweet that they have in their hands, especially when the rules are not followed that are marked. But this, which may have its funny point, the truth is that it generates quite a few alterations in the animals, to the point of needing to eat dirt. It has been studied. That a macaque takes a bag of Doritos from a tourist and begins to eat it, among many other types of junk food, is something that has focused the attention of science. And it has reached such a point that it has materialized in a study published in Scientific Reports where numerous continuous episodes of geophagy have been documented among these primates. This is nothing more than the usual consumption of red soil, which is known as terra rossa, and even, in some specific groups, a strange mixture of dirt and tar. Its consequences. What at first glance may seem like simple animal curiosity is actually a survival mechanism, as researchers have found a statistical correlation between the consumption of this junk food, loaded with sugars, salt and dairy, and the frequency with which they eat the earth. In fact, the data shows that this practice increases in summer, when there are a greater number of tourists in the area, and decreases drastically when the influx of people and, therefore, the availability of junk food in the area decreases. Why do they do it? Here we must take into account that the stomachs of these macaques are not prepared for the junk and processed food that humans consume. This is why the earth can act as a gastric cushioning system and can be compared in our minds to a stomach protector. After a heavy meal, macaques use clay to purge themselves, absorb toxins and relieve the digestive discomfort caused by our diet. In addition to providing them with certain minerals that junk food lacks, scientists point out that swallowing dirt helps them try to rebalance an intestinal microbiome that has been altered by the excess of salt and sugar. A cultural tradition. The most interesting finding of this research is that eating dirt is not a mere isolated instinct, but has become an anthropogenically induced tradition of primates. That is to say, we are dealing with a behavior of social transmission, since the macaques learn from each other that eating dirt relieves the belly pain after stealing an ice cream from a tourist. This, logically, is a cultural component of self-medication that has arisen purely and exclusively due to the alteration of their environment at the hands of human beings, demonstrating the great capacity for adaptation that they can have to any situation that comes upon them. Images | wirestock 8photo In Xataka | We have been believing for 50 years that the Strait of Gibraltar was “closed” with an apocalyptic cataract. Now we have nuances

Sterilize your cell phone in the dishwasher and eat steaks that last 10 days in the refrigerator: Haier redefines household appliances

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It would never have occurred to me to put a cell phone in a dishwasher, but that is just one of the things he proposed to us. Haier at a press event yesterday in Madrid. It sounds crazy, but it is not, and it joins other surprising and above all very practical ideas with which this manufacturer surprised us. Be careful, household appliances can also be eye-catching technological products. The dishwasher that looks like an operating room. One of the stars of the Haier catalog is the I-Pro Shine Series 7 dishwasher, a dishwasher equipped with technology Biovitae. This system uses visible light of multiple frequencies to sterilize without the need for water or extreme temperatures. dry sterilization. The “dry” program is designed specifically for those objects that we constantly touch such as cell phones, keys or the TV remote, eliminating bacteria and viruses in a cycle that before it was unthinkable and that it was more typical of operating rooms or dental clinics. For these segments, so-called autoclaves based on high-pressure water and high temperatures are used to achieve this sterilization, but the Haier dishwasher takes advantage of this unique technology. Three drums, one wash. While the dishwasher takes care of our devices, the Candy Multiwash solves the traditional logistical puzzle that many have with the washing machine and clothes. Integra three independent drums on a single chassis and allows the 10kg cycle to be used on the main drum for daily laundry while, simultaneously, two small onekg drums handle silk or baby clothes by UV sterilizing them. This appliance is capable of managing water, energy and detergent in the three drums independently and you can activate one, two or all three at the same time. This washing machine is now somewhat larger than the conventional standard of 60 cm, but they are already working on a model of this size to launch at the end of the year. Three better than one. Haier vacuum cleaners arrive. The firm enters the hyper-competitive vacuum cleaner segment for the first time and does so by attacking the floor cleaning market, until now dominated by robotics specialists. Its ace in the hole is Double Roller, a technology that replaces the traditional roller with two synchronized cylinders that rotate in opposite directions. The Z5 model is a wet&dry system that reaches 25,000 pascals of suction and is capable of cleaning and drying its own roller with water at 74º to prevent the proliferation of mold. There are also new robot vacuum cleaners like the v3, which is a wireless model for cleaning and disinfecting mattresses. My refrigerator is bigger than yours. The Cube 90 Water Tank Auto Ice refrigerator solves one of the big problems when installing American models in Spain: plumbing installation. It has a capacity of 706 liters, and incorporates an internal tank for the water dispenser and automatic ice production, eliminating the need to connect tubes to the general network of our house. This makes it possible to place the multi-door refrigerator in any corner of the kitchen. This model maintains the ABT Pro technology to eliminate 99.9% of bacteria, but the efficiency also rises to category C, something that represents notable energy savings. Or what is the same: a more affordable electricity bill. Magnetic fields for steaks. Every year on average a European citizen wastes 130 kg of food, but Haier has proposed a really striking solution to mitigate the problem. It is about NutriBanka technology with Haier’s own patent that, through the application of a harmless electromagnetic field, is capable of preserving the texture and nutrients of meat and fish at zero degrees without freezing them. According to the company, this system keeps 95% of the nutrients intact after ten days, so one can buy these products and keep them much longer without freezing before consuming them. This is not just about preserving, but about taking advantage of a financial tool to protect that part of the purchase that we usually spend on meat and fish. Dry pants, wet pockets? Anymore. The new Horizon range washer and dryer tower reduces the height to 160 cm so that the screen is much more accessible, but the real innovation is inside. Unlike the conventional dryers that use contact sensors, this model employs a “3D humidity scanner.” It is able to detect if the pocket of thick pants is still wet even if the surface appears dry, adjusting the drying cycle in real time. In addition, the dryer intelligently preheats 15 minutes before the end of the wash to save time and energy. I’ll tend when I can. The dryer also has symmetrical rotation, which allows drying to be active in both directions, and has another striking practical improvement: when one finishes doing the washing machine, one usually has to hang it up immediately to avoid or minimize wrinkles, but this washing machine has a system that keeps the clothes spinning and that “ventilates” them for up to 12 hours after finishing the washing cycle so that we can take them out at any time as if that cycle had just ended. Ovens that puncture food. in the ovens Series 4 Flesh Flavor Steam Air tanks of up to one liter are used to inject steam precisely depending on the type of food. Some models have the Preci Probe thermal probe that can accurately monitor the internal temperature of the dish and adjust the heat applied to ensure that the exterior is crispy and the interior is hydrated. The hON application, which already connects millions of Haier devices, is capable of notifying when the food reaches the exact point. In Xataka | The Dishwasher Door Problem: What Manufacturers Recommend to Do When the Wash Cycle Ends

This is how well the Artemis astronauts eat on their trip to the Moon

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During a space mission, Everything that is loaded on the ship must be chosen very well.. The fuel depends a lot on its final weight, so it must be calculated carefully, taking into account every last drop of water. That also includes food. That’s why the crew of Artemis II carry with them a menu that was painstakingly designed weeks before launch. Now, just because precautions must be taken does not mean that astronauts do not eat well. It is important that they eat properly, with a balanced amount of nutrients and, of course, including foods that they like. In fact, to guarantee the latter, the crew itself actively intervenes in the design of the menu. Be careful with the crumbs. Food loaded aboard a spaceship must meet a series of requirements. To begin with, crumbs must be minimized, since they could float around the ship due to microgravity, potentially damaging electronic devices if they enter through its cracks. It is also important that the food is vacuum sealed and, if possible, dehydrated. Thus, food security is guaranteed during the days of the mission. In the case of Orión, it has a water dispenser, so that it can be transferred directly to the sachets in which the dehydrated foods are included just at the moment in which they are going to be consumed. Finally, it is important that they are nutritious foods, according to the requirements at each moment of the mission. Two key points. The water dispenser cannot be used during launch and landing. Therefore, meals eaten around these two key moments must be ready to eat, without the need for hydration. The all-round tortillas. Historically, astronauts have had the option of choosing at least one beloved food to take with them on their missions to space. Therefore, in 1985, Mexican astronaut Rodolfo Neri Vela He asked to bring wheat tortillas, like those used to make fajitas. Later, what began as the culinary whim of a single astronaut became one of the most in-demand foods on space missions, since it does not release crumbs, is very versatile and can be stored safely for many days. Tortillas need accompaniment. Precisely because of this custom of including tortillas on menus, over time accompaniments have been added to make their consumption more pleasant. In the case of Artemis II, for example, They carry five different types of hot sauce on board.and. Hot or cold food. Although all food on board can be eaten cold, astronauts have at their disposal a hand warmer, contained in a type of briefcase, in which they can heat the food if they wish. Again, this would not be possible during landing and launch. In that case you should eat as quickly as possible, without preparations. Each astronaut with their personal tastes. Astronauts help prepare the menu before the mission, trying different options and choosing the ones they like best. In fact, the dishes are distributed so that each person will have their own prepared in the ten days they remain on the ship. A single container contains two to three days of meals for each crew member. That includes breakfast, lunch and dinner. The Artemis II Menu. Some examples of foods on board Artemis II are vegetable quiche, broccoli gratin, nuts, beef brisket or macaroni and cheese, among others. As for drinks, in addition to the water that can be obtained from the dispenser, the astronauts have 43 cups of coffee, to be distributed among the entire crew, during the 10 days of the mission. You can also flavor chocolate, vanilla or strawberry drinks. Each astronaut is assigned two flavored drinks a day. It doesn’t taste the same. Without a doubt, the menu of the Artemis II astronauts seems most pleasant. Unfortunately, they will not taste it the same as they did during the tests on Earth, because It is proven that food in space tastes different. Still, I’m sure they enjoy it. As Christina Koch explained in a video for NASAeating those highly packaged foods, together with other people, in such a different place, is a kind of camping picnic with friends. In Xataka | NASA has been racking its brains for years to figure out what we will eat on the Moon. Answer: Madrid stew Image | NASA | freepik

Data centers have eaten up the world’s RAM. Now they threaten to eat the batteries

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If the question is “what are data centers hungry for,” the answer is a simple “yes.” We hadn’t talked about the RAM memory crisis not because would have finishedbut because it was nonsense keep repeating it. The summary is that things are still as bad as they were a few weeks ago and, although the machines are at full capacity to create more, everything is going to the same place: the AI ​​platforms of the data centers. But it is no longer that they have broken the market for RAM, SSD, hard drives and everything that has to do with chips: it is that they are now going after batteries. The Panasonic case. The Japanese giant advertisement a few hours ago its plan to triple its lithium-ion cell production capacity. They are going to expand their facilities dedicated to this, but they will also adapt some of their manufacturing plants for elements for the automotive industry to manufacture more batteries. All the extra batteries they can make will be few, to the point that they not only propose the change for Japanese plants: also for foreign ones like the one in Kansas. Because? The short answer is because of AI. The long answer is that AI can’t stop working for even a second, and that’s why computers need backup power sources. That energy comes from batteries that are installed between the racks and which, in the event of any outage or specific peak, they ‘pull’ in order to continue operating. And since the equipment requires an insane amount of energy to operate, many, many backup batteries must be made. They are still modules with hundreds of “stacks” that are embedded in the racks All sold. The forecast is such that the Japanese company estimates that, for the next fiscal year, it can sell batteries worth 800,000 million yen, about 5,000 million dollars. It would quadruple its current sales and that implies something else: everything is sold. Its customers have already bought 80% of Panasonic’s output, leaving non-customers to fight for just a fifth of the volume. That will increase prices, generate shortages and cause the same thing that is happening with RAM and other components: there are no units, prices skyrocket, companies see that there is demand and allocate their production to creating that product and the consumer market suffers the consequences. It’s exactly the same thing we’ve seen with HDDs, with Seagate and Western Digital pointing out that what they were going to produce during the next few months was already sold. And it has also happened with RAM. The situation with them became so desperate that the main manufacturers have begun to ask for payments three years in advance. Because as the boss of SMIC – one of the largest foundries in China – pointed out a few days ago, everyone wants to have the infrastructure of the next decade by… yesterday. Supercapacitors. Aside from the “bad” news, Panasonic is also working on something new. Compared to traditional capacitors, the Japanese company is developing supercapacitors for data centers. These are capacitors that can store more energy, but also deliver it more slowly. They are denser than batteries and are expected to be high-fidelity elements to support data center equipment during outages or peak loads. They wait have them ready by 2027. The renewables. In the end, these Panasonic batteries (and other manufacturers) are simple safety elements to ensure that uninterrupted flow of power in the hyperscalers’ racks. How does it affect us? Well, because the capacitors and equipment manufactured by Panasonic are also found in consumer hardware and if they now focus on data centers, the same thing will happen as with NAND chips and everything that uses a memory chip. And, in the background, there are also the most conventional batteries to store a large amount of energy from renewables. Because we have already mentioned that data centers consume a lot, so much so that even has turned to coal, gas is a common resource and there are companies that are opening its nuclear power plants. But if you opt for renewables, it will be necessary to equip data centers with tens of hundreds of batteries capable of absorbing the energy blow. In fact, there are already car battery manufacturers that they are converting. In short: everything bad… except for companies that manufacture those components. Images | panasonic In Xataka | If you were thinking about setting up a NAS to create your own cloud, we have bad news: AI has other plans

53% of Spaniards prefer to eat the tortilla undercooked. Salmonella has been waiting patiently for years to do so

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He 52.9% of Spaniards prefer the potato omelette is undercooked and is not a harmless preference. In Europe, the main cause of food outbreaks has a name and surname: Salmonella. But in Spain the situation is worse because, despite the strength of its poultry sector, it is not able to stably meet the European objective for Salmonella in layers. And that, added to hygienic conditions that are not usually met, turn that cultural preference into a ticking time bomb. When we change the law. Historically, this preference for low-set tortillas has been so strong that, in recent years, the regulations have become more flexible. Since 1991, every product that will not set completely the egg required what is called a heat-treated “egg product.” More changes. But, with the passage of time and improved controls, salmonellosis cases decreased. Between 2005 and 2009, the European Union saw the number of cases fall by half. And, in December 2022, a new decree allows you to work with fresh eggsas long as 63 degrees are reached for at least two seconds and consumed immediately. It is a very complex balance because the egg white curdles at that temperature: if the technique and work is done very rigorouslythe usual thing is that any undercooked tortilla has not met the regulatory requirements. And there, Salmonella appears. In 2024, Spain had 11,173 reported cases of salmonellosis. In principle, according to the ISCIII854 foodborne outbreaks were identified. It’s not a very common thing, really. Luckily. But the upward trend has not stopped growing since the pandemic and, therefore, the risk is always there. Up. In Spain more than in other places because, as I said, we have serious difficulties in maintaining the prevalence of Salmonella serotypes in laying hens below 2%. The country appears to have religiously met the standards between 2013 and 2018, but since then there have been years that have and years that have not. It is important to keep in mind that industrial chickens are vaccinated; but those for self-consumption, no. So? Is it dangerous to eat undercooked tortillas? As I said Miguel A. Lurueña“today the risk is much lower than decades ago; the main risk is poor handling.” AND matches Gemma del Caño“do it if you want” (if you meet all the conditions and are not a risk group), but be aware that the risk is never zero. Image | Iker Merodio In Xataka | “We all have a bacteriological bomb at home” and they are called a chopping board: this is how we can minimize all risks

OpenAI wants to eat Microsoft’s toast with its own GitHub

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The relationship between OpenAI and Microsoft has gone through better times. And when their technological alliance began, it was one of the first examples that indicated to us that all this AI was going to last for a long time. And here we find ourselves, in a much more delicate and powerful panorama in equal measure. However, now this alliance is going through one of its most tense moments, and the culprit has names and surnames: OpenAI would be developing its own code hosting platform, rivaling GitHub, which belongs to Microsoft. We tell you all the details. Why does this matter? GitHub is one of Microsoft’s crown jewels in the technology ecosystem. If OpenAI continues with this project, it would be attacking one of the most strategic businesses of its main partner and investor, the same company that has injected billions of dollars in its growth since 2019. And over the last two years, their relationship has gone from being symbiotic to being, on certain fronts, directly competitive. What exactly happened. According to account The Information, several OpenAI engineers would have been fed up with the constant GitHub service outages in recent months. So they decided to consider building their own alternative. As the medium shares, the project is still in the initial phase, so it could take months to see the light (if it ever does), but the medium assures that the possibility of selling it as a product to OpenAI clients is already being considered. At the moment no company has confirmed or denied it. Renegotiations. The crazy idea of ​​​​building your own GitHub arrives in full renegotiation of the terms of that same alliance that they forged a few years ago, a process that, according to the Wall Street Journalhas become extremely tense. As the media reports, OpenAI wants to reduce dependence on Microsoft in computing and distribution, and is also trying close the acquisition of Windsurfthe AI ​​startup from which Google also got involved to keep a good part of the talent. The problem: Microsoft has access to all of OpenAI’s intellectual property under the current agreement, and OpenAI doesn’t want that to include the purchase of Windsurf. Microsoft, for its part, offers its own AI programming tool, GitHub Copilotwhich competes directly with what OpenAI is trying to build. Media fight. According to the WSJseveral OpenAI executives have gone so far as to internally debate what they describe as a “nuclear option”: publicly accusing Microsoft of anti-competitive behavior and seeking a federal regulatory review of the contract. That is, take the fight to the legal and media arena. That this possibility is on the table says a lot about the level to which the conflict has reached. Both companies have also been fighting for some time over the percentage of participation that Microsoft would have in the new for-profit entity which OpenAI wants to become. OpenAI has until the end of the year to complete that transformation or lose $20 billion in funding it had committed to. How we got here. Microsoft first invested in OpenAI in 2019 with 1 billion dollars. In exchange, it gained the exclusive right to sell OpenAI’s tools through its Azure cloud and preferential access to its technology. For years, it was a sweetheart deal for the two: Microsoft positioned itself as a leader in enterprise AI and OpenAI got the infrastructure and money to grow. But now the market has changed a lot, and what was a relationship of mutual dependence has become a race in which the two compete on almost the same fronts: consumer chatbots, productivity tools with AI, solutions for companies, etc. For now, both companies maintain the official speech of optimism about their ability to continue building together. But the cracks are increasingly difficult to cover. In Xataka | Aragón is becoming a Spanish data center giant thanks to Amazon. There is still a big unknown

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