eat

A paleontologist discovered a frozen bison for 50,000 years. Then he stewed him to eat it with vegetables

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Almost half a century ago, in the middle of the Summer of 1979the American paleontologist Dale Guthrie received one of those calls that accelerate the pulse of any fossil lover like him. Some miners had found close to Fairbanks, in Alaska, which seemed to be part of the body of a bison of the ice age. At least that was what suggested the confusing knead of hooves, legs and skin that had peeked between the mud while the operators were looking for gold. Years after that call (and after intense work through) Guthrie and his colleagues celebrated the one who has probably been one of the most delusional banquets in the history of humanity: a stew with flesh of 55,000 years. What the hell is this? Something such that Walter Roman and his family have to think about the summer of 1979, when they discovered in a mine north of Fairbanks (Alaska) something that little or nothing had to do with the gold they were looking for. While working in the area they realized that something appeared between the frozen land: the remains of what seemed like a Ancient ancient creature of tens of thousands of years. They were so surprised that they warned of the finding and the news ended up arriving at Guthriepaleontologist at the University of Alaska Fairbanks (UAF). Something better than gold. Guthrie had to drive about an hour On gravel roads to get to the Roman mine, but the effort was worth it. Once there he observed what they looked like muscle tissues, bones and black hair, the remains of an ancient semi -soured steparia creature between the ice. “Roman’s finding was a novelty for both. He had found an authentic mummy, an exceptional event,” I would report Years later Guthrie in one of his books. The body had peeked thanks to the force of the hose with which the miners worked, powerful enough to remove part of the frozen mud, but not to completely release the body. Seeing him Guthrie decided to finish the task to prevent the meat from breaking down. With you, the Bison Priscus. The paleontologist concluded that what he had before him was a Bison Priscusan exceptionally well -preserved steparium bison if you take into account that tens of thousands of years had lived. Unfortunately, not everything was good news. Ice accumulations prevented removing the body quickly. And the summer heat played against him. To get out of trouble Guthrie took A decision Worthy of King Solomon: he waited for a large part of the body to appear, cut what could be preserved in one of the powerful freezers of the UAF and then excavated the rest of the body that was still embedded in the icy mud, which included the head and neck of the animal. When he had all the pieces he assembled them with the help of a specialized taxidermist. Not just that. As it details An article Published in 1986 in the Magazine of the University of Alaska (UA), the researchers were responsible for preserving the bones, hairs, insects, wood fragments and plants … any fragment that would be hidden among the ice, however insignificant, to rebuild the last instant of the life of the bison. For that same reason, the geology of the area analyzed in detail, in addition to the orientation and position in which the body was. Once the work was completed they baptized the animal ‘Blue Babe’. Why ‘Blue Babe’? For a double wink. The first, to the coloration that acquired the body for the chemical reactions that occurred during the excavation. The body was covered with a layer of Vivianita that, when exposed to the air, acquired a bluish hue. The second is a reference to American folklore: Blue Babe It is the name of the blue ox that accompanies Paul Bunyan, a popular US and Canada figure, a strong and large lumberjack. A bloody story. So far the funniest part. What Guthrie and his colleagues discovered (in the excavation His wife also participatedMary Lee) when examining the body was much less enjoyable. On the back they found brands of claws and teeth that led them to conclude that Blue Babe was killed by a Panthera Leoatrxan extinct and related feline with the African lions. The beast opened the side of the bison, killing and leaving exposed vertebrae, ribs and muscles that later were responsible for devouring other carnivores. A first radiocarbon dating of a skin fragment led them to think that this event occurred some 36,000 yearsalthough subsequent studies have proven that they fell short and traced it to 50,000 years. Much more than a fossil. He Panthera Leoatrx And the rest of the beasts who participated in the bloodthirsty Festin were not the only ones who put the vote at the coast of Blue Babe. When examining the body the scientists found out something else, that the bison died towards autumn or winter, which favored the body to cool quickly and ended up freezing before their 50,000 -year -old dream. Your state of conservation It was so extraordinarily good That the paleontologists found blood coagulated in the skin, bone marrow, fat … and something else: they found that the muscle tissue that the lion and rest of the beasts had not realized had a color and texture very similar to that of fresh meat. So, why treat it the same? “A small part of the neck”. “All of us who worked on this had heard the stories of the Russians who excavated things like bison and mammoths at the north end and were frozen enough to eat them,” He came to confess Guthrie in statements collected by Obscure atlas. “So we said: ‘Do you know what we can make’ prepare a meal with this bison ‘.” No sooner said than done. The paleontologist and his colleagues decided to try a piece of one of the best preserved parts of Blue Babe, the neck. The banquet was held in … Read more

Chinese researchers believe they have discovered a simple “trick” to lose weight: eat raw vegetables

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For decades, scientists have discussed the effects of vegan and ovo -vegetarian diets on weight loss and heart disease prevention. Without much success, really. Not because The clues in favor have not accumulatedbut because something was missing. A common link, a thread that organized all that scientific evidence and gave meaning. In recent years, a team of doctors from the Qilu Hospital of the University of Shandong He thinks he found That piece that was missing. And it’s an important piece. Above all, because obesity is becoming The great epidemic of the 21st century. 1.9 billion overweight peoplesome 600 million people with obesity and up. Something that would not be a problem if it wasn’t because, like They wrote Yani Xu and his team in their research, “obesity and its associated complications not only lead to an increase in morbidity and mortality, but also to a reduction in quality of life.” Finding simple weight loss strategies goes beyond aesthetics or fashion: it is an investment in quality of life. But did not solve Ozempic? It is true that the arrival of Ozempic (and the rest of New agonist medications from LPG-1) has radically changed our way of seeing overweight: as Antonio Ortiz said, these medications are helping us understand that Metabolism and appetite are biological facts, not moral elections. Biological facts that, as we see, bring huge social consequences. Plan b. Therefore, although the “new ozempics” are being revolutionary, they are far from being the solution to all our problems. Not only is these very expensive medications (and obesity shows a clear correlation with greater rates of poverty and precariousness economic); They are not substitutes for healthier and more balanced habits. That’s where Yani Xu and his team enter. In search of lost evidence. Tracking in the previous bibliography, Chinese researchers found 24 studies that followed more than 2,000 people. They were quite quality studies (randomized clinical trials) and that has allowed them to conclude that there was a detail that showed very strong links with a lower risk of obesity and heart problems: raw vegetables. In fact, this is true even when they eliminated the effect of genetic factors from the equation. Something not too common and, therefore, very interesting. “The vegetarian diet is a viable option for people who wish to control their body weight and (prevent) metabolic diseases,” They explain. How is it possible? The researchers They shuffle some ideas: From its high content of phytosterols and fatty fats to its role in reducing inflammation and oxidative stress. However, it is not too clear: we have a statistical explanation, but we still lack a mechanism of action. We may have solved one of the big problems when establishing a clear relationship between weight loss and veganism, but not at all. However, with the data that Let’s have on the tableit seems that the idea of ​​progressively increasing the weight of vegetables (and raw vegetables) seems like a positive strategy. More positive than we thought. Image | Elena Mozhvilo In Xataka | Ozempic to lose weight: its effects and risks beyond controversy, according to science *An earlier version of this article was published in September 2024

There was a time when we went to supermarkets to fill the fridge. We do it more and more to eat in them

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There was a time when people went to supermarkets to fill their pantry. Not anymore. Or at least not only does it for that. As The tastes changedhabits and especially Rhythm of life It has also been doing our relationship with retail chains. When today we go to a super we can do it to take food that we will then cook at home, but also to buy already prepared dishes or even (increasingly) stay lunch inside the premises, as if we were in a bar. In 2025 the super do not compete only with neighborhood stores, they do it with restaurants to which every time They cost them more Offer profitable menus. What happened? That our way of consuming is changing. And with her the super. Black left over white A report of the consultant Worldpanel by numerator Efe revealed that it confirms that hypermarkets are no longer just places we go to food to prepare food at home or already prepared dishes. In addition to all that, every year hundreds of thousands of people cross their doors to do something else: breakfast, lunch or snack right there. Yes, as if they were in a restaurant or a bar. What do the figures say? According to Veronika Khurshudyan clarifiesspokesman for the consultant, throughout the last year (at the end of July 2025) 6.9 million people have gone to hypermarket and supermarket coffee shops to buy food they have then consumed away from home. The data is interesting, but the report includes another that is still more: about 1.3 million customers chose to stay in the establishment and eat food in situ. The data is significant for two reasons. First, its reach. Second, the trend. Those 1.3 million consumers double the figure of the previous year. “Shows an increasing interest in enjoying the experience within the establishment itself”, Notice Khurshudyan. The most common is still that we buy food to consume it at home (31% of the time) or in the place where we work (16%), but the data reflects a growing business for large chains. “The coffee shops in the hyper and super begin to consolidate as a flexible point of consumption that combines the practical ‘to carry’ with the possibility of staying and enjoying at the time,” insists the consultant’s spokeswoman. Is there more data? Yes. And while they are not so clear about where we eat and if we do it inside or outside the hypermarkets themselves, they show a clear trend: we are increasingly going to the super search of cooked food. No paste packages, tomatoes or minced meat trays. No. What we want is the ration of carbonara spaghettis already prepared. Dishes that we can devour instantly. Another report by Worldpanel by numeraton, Posted in August by Five daysshows that food sales ready for consumption have shot in the last three years in the Spanish premises 49% in terms of value. Where do we eat? The report reflects that although in most cases (80%) we realize those dishes already ready in our own homes, it is increasingly common for us to consummate them, far from the table of our living room or kitchen. That study Specifically, I did not delve into details, but it did slide that the ‘extra -adomatic enjoyment’ was growing double digit: with the data and April in the hand it was 15% if we talk about frequency and 29% in terms of sales value. Worldpanel is not the only one who has found the growing interest in already cooked dishes. In his Sectorial Report In March, the Ministry of Agriculture, Fisheries and Food (Map) points out that the consumption of prepared dishes increased 6.4% in the last year until leaving the average consumption per person in 17.47 kg. Not just that. If we take into account that indicator (the average per capita intake) the prepared dishes are the ones that grow the most between the categories identified by the map. While the food set was reduced by 0.5%, with falls in the case of fish and vegetables, already ready foods grew by 5.4%. Why do we do it? For comfort. Or rather, changes in priorities to Manage our time. Worldpanel and the Promarca association contributed Some keys A while ago with a survey that reflects that 47% of Spaniards consider that they lack time throughout the day, which provides a golden opportunity to those known as “convenience” products, those who focus on the ease and comfort for the consumer. According to The same study “convenience” is the main motivation that moves customers in 45% of the occasions when they demand food and drink. It may seem little, but it exceeds other reasons, such as health (18.6%) or pleasure (22.6%). The trend is clear enough to A few months ago The president of Mercadona, Juan Roig, recognized his conviction that in not much time the Spaniards will feed ourselves with the food we bought outside the home. Not with the ingredients, no, but with the already prepared dishes that we take to our home. “I said and kept it: in the middle of the 21st century there will be no kitchens”, He settled. The data of prepared dishes manufacturers suggest that it is not disenchanted: in 2024 its consumption increased in Spain 6.6%. How do companies respond? Roig has not only shared his forecast. His chain has been preparing for that stage (gastronomically speaking) apocalyptic with his line ‘Ready to eat’a branch of the company whose origins can be traced to 2018 and that is committed to the sale of dishes, from incoming to pizzas, lentils, or meatballs, between a long etcetera. In your last Annual Report Mercadona pointed out that last year the service was extended to a hundred and a half of premises, which raises the network to 1,260 supermarkets, 1,200 in Spain and the 60s of Portugal. Moreover, the chain ensures that the section “has not stopped growing” and Keep incorporating it to more premises. And Roig’s company … Read more

It is to “eat” your bacteria

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Every time you go to the beach or walk under an intense sun, the skin starts a complex chain of reactions on its surface. You can think automatically In vitamin D and in the burnsbut at the microscopic level a fascinating ‘battle’ is fought where bacteria that cover the skin have a leading role. And what they do is surprising: literally, they “eat” one of the most negative effects of the sun, altering the way our body responds to it. The sun is a threat to the immune system. To understand this story, you must first know that the sun does not only bronze. Ultraviolet radiation (UV) acts as a powerful ‘switch’ for the immune system. When UV rays affect the skin, it converts a very abundant molecule called urocanic acid In its ‘twin’, cis-urocanic acid. This new molecule, the CIS-UA, has a very clear mission: to be a powerful Immunosuppressive. It is as if it disarms the ‘defenses’ in the skin so that they do not react to the presence of the sun. As a positive point, it allows us to use the UV light phototherapy to calm inflammatory diseases such as dermatitis. But it also has a negative point, since not having the defenses ‘on alert’ can hinder the elimination of sun damaged cells that in the long term they can in the long term evolve to skin cancer. Bacteria again demonstrate their importance. A published study by the magazine Journal of Investigative Dermatology It has given light to why the immunosuppressive effect of CIS-UA in a real environment was not always as powerful as expected in the laboratory. The answer to this dilemma was in the billions of microorganisms that inhabit the skin: the Microbioma. In a series of animal experiments, the researchers saw that when exposing the skin to UC radiation, the population of certain bacteria (especially the Staphylococcus epidermidis) He shot. And it wasn’t a coincidence. This bacterium It has an enzyme of the catalase type that functions as a perfect ‘crusher’ to eliminate the CIS-UA. In essence, while the sun produces this immunosuppressive molecule, the bacteria of our skin use it as a source of food, limiting its amount and, therefore, its effect on our defenses. They demonstrated it by eliminating bacteria. To give more validity to the theory presented, the researchers disinfected the skin of the mice to eliminate their microbiome. When exposing them to UV light, the immunosuppressive effect shot. Without bacteria that end the CIS-UA, the molecule could continue ‘silence’ to the skin defenses and give rise to having a greater probability of cancer. But when they only left the bacteria on the skin Staphylococcus epidermidis The defenses were not depressed. This was a great proof that the bacteria and its enzyme were responsible for regulating the effect of the sun on the skin. A door to sun’s sun’s sun. These discoveries are not only to satisfy scientific curiosity, but opens the door to new medical and cosmetic applications. For patients with psoriasis or atopic dermatitis, a simple step such as disinfecting the skin before applying UV light therapy can greatly enhance its effectiveness by suppressing skin defenses. For the day to day, we are interested in otherwise: limit immunosuppression to maintain active defenses in the skin against the damage that prolonged exposure to the sun can do. The creams of the future could not only block UV rays, but also include ‘probiotics’ or ingredients that feed these beneficial bacteria. We would be in this way by promoting our natural defenses instead of depending solely chemicals. Although for now the sun cream is still essential. Bacteria are one of us. Although bacteria are almost always related to a pathology, the reality is that There are about 100 billion microorganisms in the body (ten times more than cells). And the reality is that they do important functions such as in the human microbiota, whose alteration has been related With serious diseases such as Alzheimer’s wave depression. Now we see a new beneficial function of the bacteria that live with us, and that are more allied than enemies. That is why the investigation is pointing out that A healthier chocolate must focus on probiotics or that one of the most famous diets such as intermittent fasting It has positive effects In our health, But also negative. This makes your research right now in the priority of numerous groups and very diverse disciplines. Images | CDC Morgan Alley In Xataka | Science has solved one of the strangest mysteries of the human species: the people who do not like music

We are carrying the design of protein foods where to eat clear tuna is from males

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The hallway has changed a lot in recent years. Light -low fat products are a thing of the past, now what is carried are proteins. Not only with yogurts, Proteíca fever It is in many foods and almost everyone has a design clearly oriented to attract the male audience, but perhaps we are going out of hand. All to black. They commented on this Bluesky thread Following the design of the container of the tuna cans to the natural day. Black background, a small detail in blue and high protein very large. It is not the only product with a design from style; yogurts, fresh cheese, paste and even Frozen Noodles (¿? ¿?). Most have containers in which black color predominates and, to a lesser extent, red, with aggressive designs that highlight the amount of protein that the product has. If you had not noticed, you just have to look for “proteins” in any supermarket. Day, Carrefour, Consume, Mercadona… The trend is clear. Products “high in protein” in day supermarkets. Black does not mean more protein. Or at least not many more. The case of day tuna is a good example. In their container they indicate that it is high in protein, specifically 14.3 grams per can, 25 grams per 100 grams of drained product. However, it is enough to compare it with the Normal natural tuna of the same brand To see that it only has 2 more protein. Of course, the price is much higher: 19.20 euros/kilo for the high protein version and 11.67 euros a kilo for normal. The public. Protein -rich products are aimed at those who seek to increase their muscle mass. Traditionally, the male public has been the most interested in strength training and everything around him. However, we have seen that in recent years every time More women began to do strength trainingto the point that Almost half of gym subscriptions are women. Some powdered protein containers. Gym aesthetics. Although gymnasiums are a more balanced terrain as far as gender is concerned, the aesthetics of training related products such as Protein milkshakes It is already entrenched. A lot of black, intense colors, aggressive typefaces and an aesthetic that seems to shout “if you take this, you will get strong.” The food industry has adopted this visual language, first were the energy drinks And now we see how it has spread to all kinds of products. The containers are sexist. We like it or not, It is so. Right now there is an obsession with eating more protein, but we have also lived others such as low -fat products. If protein -rich products are black, Light They are pink and have softer fishes. The reason is clear: traditionally the female audience has been the most concerned with weight loss. We can still find many products like this In the super, but the fashion of proteins seems to have moved them. Influences. We can think that the container does not matter, but the reality is that it is key in the purchase decision. In This study They found that the container influenced the perception of whether a product was healthy or not, even altering its perception of flavor and determining the purchase decision. The participants tended to associate the products that had a female packaging as healthier, while the most masculine were perceived as less healthy. Some containers of cosmetic products for men. Packaging For males. There is another predominantly feminine industry where we can see this trend more clearly even: cosmetics. The men More and more care about their personal care Beyond the shaving and many brands have launched products of products oriented to them where we find dark colored containers such as black or blue. This ‘masculinization’ is also reflected in the name of the products, such as the ‘fuel’ facial of Kiehl’s or the ‘pure carbon’ of l’Oreal to refer to a facial cream. Perhaps the most exaggerated example we have with This makeup for men To which ‘War Paint’ have baptized, because of course, a real man does not make up, he goes to war. Cover image | Day supermarkets, own edition In Xataka | We had been thinking that creatine served to train better. It turns out that the greatest benefit was in the brain

If you don’t want your pet anymore, eat it your lions

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The Aalborg Zoo, in Northern Denmark, has launched an unusual and controversial call on their social networks: asks the owners of domestic animals to donate them as food for predators of the enclosure, such as European lynx, lions, tigers and African wild dogs. The proposal, Posted on your Facebook pagehas generated an intense debate in both Denmark and internationally. Is it a practice consistent with nature? Or is it an unacceptable cost of pets? What exactly ask for? The process is regulated and explained in detail in The Zoo’s own website. Anyone can donate up to four small animals – as rabbits, chickens or guinea pigs. In the case of horses, specific requirements are required: the animal must have a passport, not having received medication and going through a previous evaluation. It is also indicated that there could be waiting list, since the zoo needs vary during the year. Nowhere do they talk about dogs or cats. In fact, they have nuanced that all animals are “soft” euthanized by trained personnel, and are then used as food. As they have clarified in the Facebook post: “In this way, nothing is wasted, and we ensure the natural behavior, nutrition and well -being of our predators.” Is there no other method? As explained from the institution, the initiative seeks to recreate a food chain as close as possible to nature. The Zoo Deputy Director, Pia Nielsen, has declared The Guardian: “When raising carnivores, it is necessary to provide meat, preferably with hair, bones … to have a diet as natural as possible.” The case of the European lynx is especially illustrative: this species requires entire dams, as similar as possible to those that would hunt. Therefore, the zoo justifies that this type of food favors its well -being, stimulates natural behaviors and prevents the use of processed or frozen meats. As has detailed in Euronews The scientific head of the zoo, Anette Sofie Warncke Nutzhorn: “We have always done it, and we see it as something very natural. We prefer this to bury animals and waste the meat.” And an inevitable question. Is it legal to donate live animals to be used as food? The answer is yes, it is legal in Denmark under certain conditions. The 2013 Animal Welfare Law It requires that animals should be treated with respect, with adequate conditions of care and without suffering unnecessary pain. In this context, the sacrifice of animals donated to the zoo is allowed if it is ethically justified and carried out by professionals. In addition, Denmark counts With a B rating in the animal protection index of World Animal Protectionwhich means that it has moderately strong legislation regarding the rights and well -being of animals. In contrast, in countries such as Spain or Germany this practice would be hardly socially accepted, although not always illegal, depending on the destination of the animal and the sacrifice process. The controversy explodes. The Facebook publication caused an avalanche of reactions. Some users considered it a “sickly” proposal or a “terrible trend of indifference with animals.” However, others defended it firmly, arguing that it is better for animals to serve to feed others instead of being buried or discarded. It should be noted that a user wrote sarcastically in the comments: “What if you have tired of some of your children these holidays?” To which the zoo responded with humor: “Your children are very welcome in the zoo, but not as food … here we only accept animals with feathers or skin” On the other hand, some people shared their positive experiences. A woman, Signe Flyvholm, He has commented to New York Times who thought of donating her horse to the zoo: “She could make a difference being used as food.” However, due to its size, it ended up donating it to an organization that made it biofuel and fertilizer. It is not the first time. As Euronews has pointed outrecalls the known case occurred in 2014, when the Copenhagen Zoological Euthanasio to a healthy giraffe called Marius, whose genetics was already overrepresented. The animal was then publicly dissected and fed to the lions. Shortly after, four lions were also sacrificed to avoid territorial conflicts. Just a year ago, a zoo in Nuremberg, Germany, caused another scandal by sacrificing 12 healthy baboons for lack of space and feeding the lions, in front of the public. Activists protested even chaining the tickets. Does the end justify the media? The case of the Aalborg Zoo opens a complex and urgent issue on the limits between animal welfare, ecological ethics and human sensitivity. Is it more respectful to allow a dead animal to feed another? Or is it an unjustifiable reification of domestic animals? The practice may seem brutal in the eyes of many, but reflects a logic consistent with biology and wildlife management in captivity. Even so, it is not exempt from controversy, especially when what is put into play are pets, animals traditionally loved by people. Be that as it may, the debate is open. And the Aalborg Zoo, voluntarily or involuntarily, has revealed a moral fracture that divides not only Denmark, but the entire world. Image | Unspash and Unspash Xataka | If Spain believes that velutinas are a problem is because it does not know what the US has found: radioactive wasps

There are people freezing mandarins and clementines to eat them later as a “ice cream”

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In one of the many viral videos that can be making a Scroll Fast in social networks, a young woman a frozen cucumber is passed by the face with the solemnity of who applies a luxury mask. It seems absurd, but the clip accumulates thousands of “like.” It is not an isolated case: in networks, frozen foods have become homemade cosmetics, visual snacks and even summer rituals. This year, a new trend makes its way with force: freezing fruits, and especially Clementines. The goal is not to keep them for later, but enjoy them in their most refreshing and surprising version. A citrus explosion. The phenomenon, baptized by some like the “Frozen Clementine Hack”, became popular after the video by creator Hannah Rose, who already exceeds 10 million views on Instagram. The procedure is simple: freezing clementines, passing them under hot water for a few seconds and cutting them in half. The result is small frozen segments that easily detach from the skin, ready to eat as if they were natural jelly. As They have detailed in a Food & Wine reportattractiveness goes beyond flavor: crunchy texture, the sound when bite and the star pattern that appears when cutting the fruit contributes to a complete sensory experience, ideal for sharing in networks. Is it another posture sample? Beyond the visual impact, the truth is that there is a logic behind this viral gesture. Fruit fruits is not new, but some lend themselves better than others. Clementines, for example, have less free water than other fruits, which reduces the risk of large ice crystals that break its structure. According to My partner explained in this media“The more water a food has, the more its structure is altered when freezing.” Hence, the defrosted lettuce is soft and watery, while small and firm fruits such as mandarins, or starch vegetables such as peas, support the process much better. Is it healthy? In principle, freezing clementines is perfectly safe and healthy, provided that minimal precautions are followed. The ideal is to consume them directly frozen or fresh from the cold, avoiding leaving them at room temperature too long. At a nutritional level, most important compounds – fibra, minerals, proteins and fat -soluble vitamins – remain stable in the freezer. Yes indeed, As we have explained in this mediumsome hydrosoluble vitamins such as C can decrease during the defrosting process. In other words: it is not a miraculous way of consuming fruit, but it does not have relevant inconveniences. And if that helps more people eat fruit in summer, maybe I have already fulfilled its purpose. Opening the door to other fruits. As they have pointed out In Food & Winefrozen grapes, for example, They have been a typical snack for some time In summer. The mango in Frozen cubes It is ideal for soft milkshakes or ice cream. And the watermelon, although it is not recommended to defrost to eat raw, it works well if it is consumed directly crushed as graniza. The summer fruit. What began as one more curiosity in Tiktok has ended up consolidating itself as a summer habit with some scientific support. Beyond the filter and the sound effect, freezing fruit – especially the one that tolerates it well – can be an accessible and attractive way of maintaining healthy habits even In full heat wave. Image | Instagram and Unspash Xataka | Solving the big question that always arises when we freeze food: whether it loses nutrients or not

How to use artificial intelligence to know the calories and nutritional values of what you eat

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Life is not made to count calories, but if you want to have greater control of what you eat the artificial intelligence It can help you. For that, let’s tell you How to look at the calories other data of what you eat Using artificial intelligence, so that you can have more information and consciousness. We are going to start with a series of prior tips to be able to do this, so that you can also understand The limitations of AI To count calories. Then we will tell you two ways to proceed, using conventional artificial intelligence chatbots or specific applications. Before starting, some notes Both the generals and the specialists in the task of giving you the nutritional value of an element will use the photo of what you have sent, they will recognize the food or the dish that appears, and will make an estimate of their calories or the information you ask. Here, you should know that The information will not be accurate when you teach something cookedsomething that is not a commercial product. In these cases it will recognize what it is, and will tell you an estimate of its nutritional data and calories based on the ingredients that it usually has or in which he recognizes inside the photo. But there may always be variations, and cannot calculate how much of each thing you have thrown, that is, it is not something precise. The simpler the dish you teach more precision. For example, it is not the same to teach you a paella as a loin and cheese snack, because in the second case the approximate ingredients and proportions of each are clearer, so they will adjust the level more. A trained for this will always have more precision than the generals. Therefore, it may be interesting to lower an app created for this function or Use accessories for general AIsuch as Chatgpt GPT or the Gemini Gemstrained versions for concrete functions of these AI. Accuracy will improve a lot When asked about commercial productsby a product with supermarket with brand and label that the AI can recognize, and from which it can extract the official nutritional information of the Internet. Finally, In all cases you can ask about specific ingredients At an informative level, or to know if it contains something that may affect some disease or intolerance you have. You will only have to ask him next to the photo or after asking him the first question about that product. Food information with generative We are going to start telling you how you can look at the calories and information of what you eat using a generative AI such as Chatgpt, COPILOT, Gemini or similar ones. Using these apps that have already entered our day to day, you will save and register in others, but The information will be less accurate And there may be more mistakes, since they have not been specifically trained for this. We will use chatgpt in the example, but you can use another. All you have to do is Send a photo of the food asking you to tell you the calories and nutritional information in a Prompt. Something like “Tell me how many calories this also has its nutritional value”. You can also ask for other data that you consider. If you do it with a handmade food, The AI will identify what the typical ingredients will be and consider that the recipe usually has. And when you do, you will tell you the information of this dish that you have taught. Of course, it will not be the information of what you have taught exactly, but of a portion of what this dish usually has. It will also notify you of the factors that may vary. When asked about simpler things, like a snack where all ingredients are clearly seen, then precision will increase. You can even ask for several things at once that appear in a photo, and will give you a nutritional value of the complete ration. Of course, then you can reject you to tell you that of one of the concrete elements. When they are products Packaged, out -of -processed and/or with a visible brandthen the AI is easier to identify what is exactly, and search the Internet what are the ingredients and the complete nutritional value of that. And as we have told you, you can also search GPTS of ChatgPT or Gemini Gems specialized in detecting food composition and value in order to have more reliable information. Use nutritional apps with AI There are nutritional applications that use artificial intelligence, such as Healthify, Snapcalorie or the Chilean Otter. These applications seek to help you make weekly planning or diet, analyzing and adding the calories of what you eat throughout the day. Its operation is simple, and first you have to configure your data as age, sex, height and weight, and say what your goals are. Depending on your goals, you will make a plan of the calories that you must eat during the day, and for each meal you will upload photos of what you eat. When you do, the calories of what you have ever eating will be added And it helps you visualize what you eat more. In each of the meals, you can add what you eat drawing a photo or adding one that you have In your gallery. Some apps will ask you to describe what it is to have a better idea. Then, the internal AI of these apps will analyze what it is and will tell you how many calories it has, adding it to what you have eaten that day. In Xataka Basics | 22 useful and not so well -known free artificial intelligence tools

is to eat more fiber and experts are nothing against

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For years, the fiber was that forgotten ingredient, relegated to the reverse of cereal boxes and the boring advice of “eats more fruits and vegetables.” No one could imagine that, with the passage of time and thanks to social networks, it would become something Aesthetic, even with its own hashtag: #Fibermaxxing. And best of all: nutritionists not only do not criticize it, but give it the approval with enthusiasm. A unique phenomenon. As is usually the case with viral trends, it all started with short, apparently innocent videos, but caught the attention of thousands (and then millions) of people. In a New York Times report They have explained That the driver of the movement was the creator of Pamela Corral content, known as @impamibaby. In one of his most popular videos, with more than 10 million visualizationsappears showing his favorite breakfast: a chia pudding full of red fruits and seeds. And although the video seems like a Chia ad, the scientific community does not deny it but supports it. Fibermaxxing. The term is not a doctor, but as the dietitian Kara Landau explains In statements to Healthlineit is a practice consisting of consciously and constantly adding more fiber in each meal or snack of the day. That is, it is not about stopping eating something, but about adding more foods rich in fiber to what we already eat. The objectives are several: improve digestion, feed the intestinal microbiota, balance hormones, control appetite and, incidentally, reduce risks of diseases such as type 2 diabetes, high cholesterol or even certain types of cancer, According to Women’s Health. There are no miracles here. This new viral trend pushes more fruits, vegetables, whole grains, legumes and seeds. As Sara Riehm explains, dietitian from Orlando Health Center for Health Improvement, In Women’s Health: “It is a change of mentality that goes from abundance restriction.” Instead of eliminating food, it’s about adding good. Of course, like They have warned Several experts in Healthline, it is essential to increase the fiber little by little and drink enough water to avoid digestive problems such as swelling or gases. However, not everyone can launch at 38 grams daily without consequences: people with irritable intestine syndrome (SII), bacterial overgrowth (Sibo) or inflammatory intestinal diseases should consult a specialist before. One more fashion? Unlike other viral fashions, fibermaxxing has scientific support. As He has collected The Guardian, a study published in 2019 confirmed that a fiber -rich diet can reduce the risk of noncommunicable diseases between 16% and 24%. In addition, adding only 7 grams a day (for example, half a boat of beans) can already make a difference. Even from clinical medicine, such as points Dr. Mir Ali in Women’s Health, it is recognized that the fiber “helps maintain a healthy intestinal flora, regulates metabolism and controls hormonal levels.” The attractiveness of fibermaxxing is that it is not part of the obsession with weight loss or aesthetics, but of digestive and metabolic well -being. Not every fiber is the same. Fiber is not a single nutrient, but a set. There are two key types: the soluble, which forms a kind of gel in the digestive system and contributes to the control of cholesterol and glucose (present in foods such as oats or banana), and insoluble, which adds volume to feces and favors a regular intestinal transit. The latter abounds in vegetables such as broccoli, nuts or whole wheat flours. As They have detailed In May Clinic, the important thing is not only the amount of grams, but the diversity of sources. The more variety of vegetables, fruits, legumes and cereals we consume, the better our intestinal microbiota will feed. An isolated fashion? Not quite. In recent months we have seen other nutritional microtende that are also born in social networks and end up awakening the interest of science. This is the case of strange cult of resistant starcha practice that consists of cooling foods such as rice or cooked potatoes to change its molecular structure and reduce its glycemic impact. It has also sneaked into the supermarket shelves The so -called clear protein: drinks that look like flavored water, drink like a soda and provide proteins like a shake. Light, instagrammeable and functional, is the new object of desire for those who seek more than a simple snack between meals. A commitment to digestive health. In short, all trends share something in common: it is no longer just about thinning, but about optimizing health from a functional, shared and, why not, visually appealing. Networks not only dictate what we eat: they are redefining the concept of well -being. Image | Unspash Xataka | “Men have a hard time asking for help because they feel that makes them weak.”

The Spaniards eat less and less fish. So the fishmongers are recycling their product … for pets

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In Spain we eat less fish. Much less. And we have more pets. Many more. Life fishmongers are not alien to one or another trend, so they have decided to do A movement quite logical: to make a place in the lucrative, promising and above all growing business of food for pets. After all, if they have already done the large supermarket chains, why can’t your neighborhood fish do? The logic is simple: that the place where you buy fish for you, for your children, couple and other family is also the place where you buy it for your hairy. What happened? That Fedepescathe Spanish Federation that represents businesses dedicated to the sale of fishing products, has just released an original campaign. Original and expected. Monday, during an act held in MadridThe organization presented a campaign to encourage its clients not to take home food for them or their family. He wants them to do it also for their pets. In fact, slogan cannot be clearer: “In the fish market there is also food for your hairy compi!” Fedepesca campaign poster. “For the whole family”. The strategy is well cooked. If the fishmongers are reliable businesses in which to acquire fresh, seafood and frozen fish, why were they also going to be to buy pet packaged foods that fish has as “protagonist ingredient”? Fedepesca itself remember which is something that supermarkets have been doing and would allow traditional fishmongers to become points of sale for “the whole family.” “The initiative aims emphasize. According to EFEAGROthe Federation has begun to introduce packaging food for pets in Madrid by the hand of a wholesaler and there are associations of Seville and Catalonia interested in following their steps. In total Fedepesca brings together near 6.2000 businesses. Reinvent or die. The movement is curious, but not surprising. Although Spain is a country with thousands of kilometers Of coast and a gastronomy linked to the sea, the fishmongers are finding that we eat less and less fish. The Last data The government shows that between April 2024 and last March the consumption of marine products fell 2.7%, a percentage that rises to 4.3% if we speak only of fish. And it is not a timely drop. In 2003 the annual per capita consumption of products related to fishing touched the 27.8 kilosfact that in 2009 even reached touch the 30 kg. In 2023 that indicator had descended until 18.9 And last year he got off 18a negative trend that has no signs of changing in view of the balance of recent months. Given this scenario, fishmongers have opted for new business roads, such as home shipments and Sale of algae… or pet food. More pets. The panorama is very different if we talk about company animals. In fact there are calculations that show your census overcomes to children. Although The data They must be handled cautiously are demolving: a few months ago The country He made a survey Between veterinary schools and concluded that in Spain there are 9.3 million dogs and 1.6 million censored cats. In total 10.8 registered pets. Leaving aside that there are many other species that are used as company animals, the data far exceeds the number of minors registered by the INE. ANFAC, the association that brings together pet food manufacturers, assures That in Spain there are more than 30 million pets, of which about 9.3 are dogs and 5.8 felines. Differences can be explained because not all animals have chip. And an appetizing business. These figures translate into something else: business. More more pets is the market focused on its food and care. ANFAC calculates that the sales volume went from 561,305 tons in 2023 to 573,210 in 2024. And that reflects only the weight. The rise is greater if we talk about billing. Fortune Business INSGIGHT esteem That the world market for pet care reached 259,370 million dollars in 2024 and its forecasts are of clear growth. Their estimates pass through that this year the 273,420 million are already in the beginning of the next decade, the 428,000 million are rubbed. Images | Anusha Barwa (UNSPLASH), Grupo Eroski S.Coop (Flickr) and Fedepesca In Xataka | In Spain there are less and fewer children, so the ice cream industry has launched for a more buoyant market: dogs

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