Eating

We believed that eating with our cell phone in our hand was harmless. Science warns that it is “hacking” our satiety

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Today, a fairly everyday scene is to see how, at meal time, in addition to the plate on the table, there is also the illuminated mobile screen is next to it while playing a TikTok video or an Instagram reel. The habit of eating by doing scroll on social networks, reading news or answering messages has become normalized to the point of becoming invisible. However, scientific literature has been warning for years that this disconnection between the plate and the brain has measurable consequences. The hijacking of satiety. The fact of eating while looking at the mobile screen makes us eat much worse, and this is what is known in the literature as mindless eating, which can be translated as “eating unconsciously.” Something that makes a lot of sense because when we are looking at something that interests us, we don’t even realize what we are putting in our mouths, going into automatic mode. And this is very important, because science is quite clear that the fact of feeling full of food is not something that depends only on the gastric process, but also involves our consciousness. In this way, when we eat while paying attention to something else, we damage the episodic memory of food. in the brain there is no adequate record of the textures, flavors or amount of food that has been put in the mouth. As a result of this “food amnesia”, the signals that indicate that the stomach has become full and that one should stop eating more become blurred. This causes us to eat more at that moment, and also, since we do not have a solid memory of having been full, we tend to eat more calories at lunch or snack. The data. This lack of active attention during eating can be extrapolated to specific figures, and something that has been repeated a lot is that cell phone use can increase caloric intake by 30%. Although this is an extreme limit derived from the sum of several disconnection factors, since studies point to somewhat lower figures. a study published in 2019 showed that eating with a mobile phone increases caloric intake by around 15% compared to people who are completely aware of their food. Furthermore, we do not eat more of everything but rather the nutritional profile worsens by tending towards a noticeably higher intake of fats. In the long term, we have a studio published in 2025 by Kyoto University where regular cell phone use during meals was associated with more marked weight gain in adults. But in the case of adolescents, it is associated with a greater consumption of sugary drinks and a higher BMI attributed to multitasking with the mobile phone. That is why it is best to always eat without any type of distraction that diverts attention from the task at hand, because otherwise there are several risks to our own health. Images | drobotdean in Magnific In Xataka | Eating in front of a screen is not a modern mania: it is the new social ritual

There is a Chinese manufacturer eating the entire electric motorcycle pie. And his next goal is Europe

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The increase of fuel prices caused by the iran war It is being the perfect excuse for one of the most relevant electric motorcycle manufacturers in China to focus away from its territory. Given the growing demand for economical and electric motorcycles outside Asia, the focus is clear: Europe. Yadea. Yadea is, by sales volume, the world’s largest manufacturer of scooters and electric two-wheeled vehicles. Its success is given by the very high demand for this type of motorbikes both in China and in Southeast Asia and South America. And now it’s time to conquer Europe. Since the conflict with Iran raised oil prices and created obstacles to its transit, international sales of Yadea They are growing at a rate of 70% year-on-year compared to 2025. The new. Yadea is not a new player in Europe. They have been present in Spain since 2022, distributing affordable mopeds and electric motorcycles. A discreet operation that wants to begin to consolidate and grow starting this year. Yadea is closing the opening of a factory in Hungary to produce within the European Union and protect itself from tariff tightening. It is not a new practice: China is starting to manufacture in Europe to make their products competitive, and the electric motorcycle is no exception. Why it is important. Of the almost 60 million electric scooters sold in China, 16 million correspond to Yadea. If there is a manufacturer with enough muscle and knowledge to flood Europe with two-wheeled vehicles at an affordable price, it is this one. Why now. Wang Jiazhong, vice president of Yadea, has made it clear in his statements that the current situation is the best possible opportunity to begin expanding into more markets. “The situation in the Middle East presents a good opportunity for us to enter the market and guide consumers towards the use of our electric vehicles, as they can clearly feel how much fuel prices have increased.” Not so fast. Europe is a peculiar and complicated market for electric two wheels. It represents around 9% of global volumes and is skewed towards premium models. It is not a volume market like Asia, at least today. Quite the opposite happens with the combustion motorcycle: China is sweeping and soon the top 3 best-selling motorcycles will be led by Chinese motorcycles. Therefore, the company is exploring joint ventures and collaborations with local companies to adapt their offer culturally and aesthetically. What giants like NIU, Super Soco or Silence have not achieved (example of the resounding failure of the electric motorcycle in Spain, with the SEAT MO), Yadea wants to achieve it. In Xataka | Spain loves one thing: cheap motorcycles. Europe doesn’t like something else: cheap motorcycles.

Nvidia and Samsung are the names of AI. Quietly, someone is eating up the server processor market

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Artificial intelligence is about to enter a new era. After plunder the internet and drink all human knowledgetraining is no longer the obsession of the big AI companies and the inference is about to take the baton. That inference will reach its climax with the explosion of AI agents and that implies a change in balance: GPUs will continue to be key, but CPUs will take on a greater role. Inference requires other types of resources other than training and that is why Nvidia is preparing with its platform Vera Rubinbut also the rest of the industry. Intel has already said that is moving its production lines towards the Xeon, the server processors, while ARM It is seeing green numbers because a few months ago it presented a powerful processor for AI. The one that is also seeing the ‘stonks’ grow is AMD. Although its name sounds less than that of Nvidia, AMD is very present in the AI ​​race. It has secured the best memory for its new platform, it has a GPU for training and also the processors EPYC for servers. These are precisely the ones that are giving you joy. AMD EPYCo record According to analysts Mercury Researchboth ARM and AMD have had a spectacular quarter. Both have continued to eat market share from Intel (which is why it seeks to respond) and, in the case of AMD, in the first quarter of this year they have reached a record 46.2% revenue share in x86 CPUs for servers and 30% of the CPU segment. Here are two numbers to keep in mind. The first is that AMD was already coming from a fairly comfortable position, with a 41.3% revenue share in servers in the last quarter of 2025. Thus, it seems that this growth to 46.2% is not too big, but the second number that must be taken into account is the one that allows us to see the company’s leap in this segment. It is estimated that the company It had only between 1% and 2% CPU share for servers in 2018. Since then, AMD has been doing things very well both in consumer computers with their Ryzen as in servers with its EPYC, which has allowed it to eat Intel’s share by leaps and bounds. And just as important as the quota are the company’s results, not because they interest us in terms of money, but because it gives us an idea (just like what is happening with Nvidia, SamsungSK Hynix or Micron) of how far we are from being able to see competitive prices again in the consumer market. Because it is estimated that this part of the business focused on data centers left 5.8 billion dollars in AMD, an increase of 57% year-on-year. It surpasses Intel (5.1 billion), being the first time this has happened in the data center sector and, in addition, AMD projects a growth of more than 70% year-on-year in the data center segment. In this particular battle, we have already commented that Intel is not sitting idle and has new processors for data centers, a great projection being the great american foundry and we will have to wait to see the efforts to reconvert their production lines to return to the Xeon. What is evident, according to estimates, is that the server processor market is experiencing an impressive increase due to this new generation of AI and is wait that goes beyond 30,000 million in 2025 up to 170 billion dollars by 2030. Landing this for us, the users, this implies one thing: if it was already expensive to build a PC due to RAM and SSDnow other components such as processors or motherboardswho are also reorienting the business. In Xataka | The US confesses its worst nightmare: if China invades Taiwan and controls TSMC, the US economy will collapse

The problem with eating chocolate at 11 at night is not the calories, it is what it does to your sleep

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There are people who follow authentic rituals before going to sleep, such as a good shower to release all the tension of the day, but also take a little black chocolate so you can sweeten your mouth before going to sleep. A practice that for many is something that is an aberration, but to know if it is really a bad idea to do it, we have to turn to science and the studies that exist about chocolate. A principle against. For the detractors of nighttime chocolate, the enemy is not sugar as such, but the chocolate itself and how rich it is in the methylxanthineswhich are alkaloids that stimulate the central nervous system. And here are two that stand out above others, such as the caffeinewhich is quite well known, and theobromine, which is the main stimulant in dark chocolate. Here the scientific reviews they point that these substances act by blocking the receptors where adenosine binds to act. And it is no wonder, because adenosine is the molecule that it accumulates in our brain throughout the day to generate “sleep pressure.” But if methylxanthines block the point where they have to bind to act, the brain does not receive the signal that it is tired. Your problem. Although it is true that theobromine is “milder” than caffeine, its half-life in the body is long. This means that that 11pm chocolate could still be blocking your desire to sleep at 2am, increasing sleep latency and causing more nighttime awakenings. The importance of time. Science has now stopped looking only at calories to focus on chrononutrition, since it is suggested that chocolate influences circadian rhythms depending on the time at which it is taken. Here the studies they point Because chocolate can be a great ally to resynchronize the biological clock if it is consumed during the active phase in the morning, but taking it outside of this phase, when the body is preparing for rest, makes it difficult to synchronize our peripheral clocks. In short, we are sending contradictory signals to the body. Not everything is negative. In science there are not only extremes, but we can find a great spectrum of grays in the middle. This is because there is also evidence that qualifies the message that chocolate causes insomnia, because in animal models cocoa can improve certain sleep disorders induced by chronic stress. This suggests that, in high-stress contexts, the antioxidant and neuroprotective components of cocoa could help adjust the sleep-wake rhythm. However, researchers warn that this benefit is observed when cocoa is part of the general diet, not necessarily when it is consumed as a “bomb” of sugar and stimulants just before turning off the light. It is not universal. The effect of chocolate does not occur in everyone in the same way, meaning that each person can experience it differently, depending on the amount of chocolate consumed and also on sensitization. We must keep in mind that each person metabolizes at a different rate, so there will be people who can eat a lot of chocolate and these molecules will not affect them at all. Images | freepik In Xataka | Something strange is happening with the chocolate crisis in Spain: households consume less, but business improves

Our way of eating is experiencing a silent revolution that is already noticeable in the industry: “snackification”

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New times, new ways to eat. There was a time (not that long ago actually) when the concept “pecking” almost had a negative overtone. A “snack” was the concession that one made between breakfast and lunch or shortly before dinner to indulge in a culinary treat, something that was done exceptionally or knowing that it was not convenient for them. That is changing. As our habits transform, so does the way we organize our diet and how we understand snacks. It is no longer about eating snacks at the wrong time, but rather about considering the meals of the day in a different way. The shift is so clear that there are those who are already talking about snackfication. How many times do you eat a day? That question probably sounds like a platitude to many people. Three. Maybe five if we count the snack and a mid-morning sandwich, right? In 2015, the Center for Sociological Research (CIS) was interested in that same question (how many meals did Spaniards usually eat on a weekday) and discovered that, on average, we were around 3.57 intakes. To be more precise, half of those surveyed (50.4%) recognized three meals a day and another 26.1% extended it to four. Only 17.7% ate five or more meals, a figure in tune with that calculated by the Nestlé Observatory. Is it a still photo? No. As our way of life changes, so do traditional eating patterns that led us to limit ourselves to breakfast, lunch and lunch, adding (perhaps) a mid-morning snack and an afternoon snack. I explained it recently Expansion: instead of three blocks of meals we move to a more distributed intake made up of small quantities. More intakes, smaller portions. Why is it important? The phenomenon goes beyond simple “pecking” for several reasons. One of the main reasons is that these meals replace traditional meals (dinner, for example). Another key is that “pecking” or snack loses its negative nuance. It’s not about indulging in pastries and chips. The phenomenon is accompanied by a growing interest in healthy snacks. Manufacturers know this and often promote them by appealing to their functionality rather than the stomach. Is there data to support it? Yes. The first one is left by the International Food Information Council (IFIC), a Washington, DC-based organization focused on nutrition and food security. Their studies in the US reflect a clear tendency to replace central meals of the day with snacks. If in 2020 38% of those surveyed admitted this change towards smaller intakes, in 2024 they already represented 56%. The last indicator, from 2025, stands at 62%. Most do it occasionally, but the curve is revealing. Does the study say anything else? He notes that “for most Americans” snack consumption is already part of their “daily ritual.” “In 2025, 70% say they eat them at least once a day, which represents a decrease compared to 73% in 2024, but also the fourth consecutive year in which daily consumption of snacks exceeds 70%,” remember the reportwhich details that 12% of those who ‘sting’ daily do so at least three times. “Americans are replacing traditional meals with snacks and lighter meals, a change that continues to gain strength. In 2020, 38% reported having replaced meals with snacks or light foods. In 2024 that figure increased to 56% and in 2025 it stood at 62%,” points out the IFIC. The phenomenon is so clear that Food Navigator either BBC they talk about snackification. Is there data from Spain? We handle tracks. Although they do not address the topic directly and require combining several sources, they must be handled with some caution. In 2004 the INE published a report in which it stated that 58.4% of the population I used to eat three meals a day (breakfast, lunch and dinner), a percentage that shot up to 72% among those over 65 years of age. In 2022 Mapfre addressed that same issue again and found that on working days 38.7% We Spaniards eat three meals. Not only is this data lower than that published by the INE in 2004. It is also below the sum of those who eat four (29.9%) or five meals (23.2%). The photo changes on holidays, although there are still more people who eat four or five times. Graphic from the report “Food in post-pandemic 21st century society: food decision”, by Fundación Mapfre. What is it due to? There are many factors at play, such as recognize the consulting firm Circana, which breaks down a few when trying to explain the behavior of American households. One (fundamental) is that we eat more snacks and fewer leisurely meals for a simple matter of comfort. “Consumers are increasingly looking for ways to save time preparing meals,” highlights the firm, recalling that snacks are even gaining weight in main meals. It makes sense if we take into account that there are millions of people who almost never take a frying pan or saucepan to cook and every time we buy more dishes already prepared. Curiously, those who consume the most snacks (at least in the US) are not teenagers, but members of Generation 21% of consumption at home. The list also highlights the millennialswith 15% of the pie. When surveying the market, the firm found that the snacks that were most successful were the sweet and salty ones, not the healthy ones. Are there more factors? Yes. Cultural and dietary changes, changes in homes (some, like Juan Roig, believe that domestic kitchens are doomed), changes when shopping… Some analysts even slide the influence of the new weight loss drugs (GLP-1) and how they influence patients who consume increasingly smaller portions. What seems undeniable is that these changes in our diet are having an impact on the forecasts of companies dedicated to the production of snacks. Food Navigator assures that in 2025 the value of the global market of the snack industry will exceed 269 ​​billion of dollars and the forecast is that it will grow … 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.

the dangerous TikTok trend of chewing food with plastic that camouflages an eating disorder

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Eating something that we love very much, but without adding a single calorie to the diet, seems like something that resembles a true miracle, but the reality is that in China social networks are being flooded with a method that promises this. And we are not dealing with something revolutionary to trick the brain, but rather eating food wrapped in plastic. Something that has been baptized like ‘plastic eating’ as El País has reported. How it started. This trend has been with us for a short time, and the origin is in Douyin, the Chinese version of TikTok. Here the videos showed young people placing a piece of plastic wrap over your mouth or wrapping food in plastic and then chewing and spitting it out. The goal here is to taste high-calorie foods without swallowing them so as not to gain weight. Extended. The algorithm worked its usual magic, and the trend has quickly spread to other countries, even reaching TikTok, where this new challenge has been replicated. And when you start with this trigger in a new population, logically you have to take into account the risks of replicating it and turning it into something viral. Especially focused on adolescents, who may be more vulnerable in these situations. Its consequence. Beyond how bizarre it is to put plastic in your mouth to enjoy the flavor, but not have the effect of the calories, the more immediate physical damage must be considered. One of the most striking, related to repeatedly chewing a packaging that has not been designed for human consumption, carries a very high risk of suffocation and also dental damage. But we must not forget that we are chewing plastic here, so there is a risk of ingesting toxins. Different medical and scientific sources warn that these practices can expose us to the consumption of microplastics, which we have already been able to talk a lot about, as they are present in some important organs such as the placenta or testicles. Something that little by little is being related to hormonal disruption. Psychological risks. Without a doubt, it is another of the most important risks that we must take into account here, since what the networks sell as a trick to reduce the cravings we have throughout the day, is actually a classic symptom of eating disorders or eating disorders. In the clinical setting, it is known as ‘chewing and spitting’, which is a very common compensatory behavior in the diagnosis of anorexia and bulimia. It is not a new idea, since the iconic designer Karl Lagerfeld popularized and defended publicly this technique years ago after losing between 30 and 40 kilos. However, science denies that it has real benefits, since different studies suggest that when we chew food, the body prepares for digestion and increases the levels of ghrelin, which is the hunger hormone. But in reality, by not receiving food, hunger and anxiety are triggered, causing a severe loss of control, metabolic alterations and malnutrition. Social networks. The proliferation of these types of trends puts the role of social networks in the mental health of young people back on the table. Scientific data provided by recent studies indicate, for example, that exposure to content that promotes anorexia on TikTok significantly decreases body satisfaction in a matter of minutes, increasing the internalization of “thin ideals.” It has also been proven that 73% of young users with moderate or high risk of suffering from an ED show symptoms directly related to their interaction on TikTok. Images | Clown World In Xataka | We believed that extreme thinness was a fashion that had happily been overcome. What is happening on networks contradicts us

Do you sneeze when eating dark chocolate? It’s not an allergy, it’s a “bug” in your DNA inherited from Neanderthals

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Buy a bar of chocolate with 90% cocoa to get home and put the first piece in your mouth to have that bitter and pleasant hit that many seek. But what you find is a series of sneezes as if it were an allergy. If you have identified with this microstory, you are not allergic to cocoa, but you are part of a curious minority victim of a neurological “short circuit” that science has studied and that could directly connect with Neanderthals. A crossing of cables. Sometimes the body gives us many surprises, such as sneezing when we get a bit of sun after leaving the house. But if we focus on chocolate, the reality is that We are not talking about an immune response with histamine involved. The explanation most accepted by the scientific community lies in the trigeminal nerve. The trigeminal nerve is one of the most important nerves we have and is responsible for transmitting sensitive information from the face to the brain. In the event that we eat dark chocolate, especially with a purity greater than 70%, compounds such as theobromine and caffeine intensely stimulate taste receptors. The theory. What is being proposed right now is that in certain people this signal is so powerful that the trigeminal nerve becomes “confused.” In this way, when passing close to the optic nerve and the respiratory tract, the brain interprets this explosion of bitter and intense taste as a nasal irritant or a powerful visual signal, triggering the sneeze to “expel” the supposed threat. The solar connection. As we have mentioned previously, there is a well-documented phenomenon in which 25-30% of the population sneezes when looking at bright light like that of the Sun. This is what is known as a photic sneeze reflex and science has strong support for stating that it is due to hyperexcitability in the visual cortex. Well, chocolate sneezing seems to be a variant or “first cousin” of this photic reflex. In fact, it is quite likely that if a person sneezes on chocolate, they will also do so when leaving the house on a sunny day. Both are failures in the filtering of signals in the trigeminal nerve. Neanderthal heritage. As explained by biologist Gerry Ward in an archived blog postthis trait is not a random error that exists in the population, but is a direct inheritance in our genetic material, and goes one step further by pointing out that it may come directly from Neanderthals. The hypothesis on the table is that, in prehistoric times, this reflex acted as a defense mechanism to clean the respiratory tract against unknown tastes or smells that could be dangerous. In this way, what today is a great nuisance when eating a simple dessert, 40,000 years ago could have been a great evolutionary advantage that marked the survival of certain individuals. It’s more complex. Although dissemination almost always falls into great simplicity, genetic data is complex. In this case, Ward’s theory placed the responsible gene in the chromosome 11but later data from 23andMe, the famous genetic analysis company, identified specific markers associated with this phenomenon on chromosome 12. But this later changed, since studies on the photic reflex pointed to variations in the chromosomes 2 and 3. This suggests that the trait is polygenic since there is not a single “switch” for sneezing, but rather several genetic components that increase the probability of suffering from it. How many suffer from it. Although a priori you may hear that this is a ‘problem’ that is present in 30% of the population, the reality is that this figure corresponds to the photic reflex related to sunlight. The sneeze caused specifically by dark chocolate is much more unique, since, according to data collected by 23andMe among its users, only about 1% of the population reports systematically sneezing after consuming dark chocolate. In this way, we are facing a select club within the largest group of those who sneeze for light. Images | Tetiana Bykovets Towfiqu barbhuiya In Xataka | Something strange is happening with the chocolate crisis in Spain: households consume less, but business improves

Science says that eating three oranges is health and drinking them is a mistake

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One of the most characteristic images of the ideal breakfast is undoubtedly the freshly squeezed orange juice that They try to place us in any cafeteria thanks to being an icon of health and vitamin C. However, in recent years it has been seen that the way to get the most out of this fruit is to leave it whole and without squeezing it. The juice is different. A juice, whether natural or bottled, It is not the same as fruit, no matter how much they try to sell it to us that way.. And the difference is precisely in what ends up in the trash, better known as food matrixwhich has a large number of benefits that we are constantly discarding. The matrix rotates. To understand why juice is not the same as fruit, we must understand how our digestive system works in the presence of food. In the case of eating whole fruits, what we eat is a complex “matrix” that has water and fructose ‘trapped’ inside. This is a network of insoluble and soluble fiber that forces our body to work a little to be able to absorb the nutrients that are in between. The fact of having to ‘search’ for nutrients among the fiber favors a much slower digestion that makes the sugars pass through the body in a more ‘controlled’ manner and not abruptly. But when you squeeze the fruit, this matrix ends up destroyed and the sugars are released from its prison, making it much easier for the body to trap them. The consequences. For the WHOintrinsic fructose, the sugar from the fruit itselfis now called ‘free sugars’ since they have nothing to hold them back. In this way, when drinking the juice, gastric emptying is very fast because there are no solids to process and the result is a large amount of glucose and fructose reaching the bloodstream. Something that represents stress for the body that is not prepared for it. The glucose curve. While eating whole fruit generates a much more moderate and sustained curve, juice causes an acute glycemic peak, followed by reactive hypoglycemia that awakens hunger shortly after. Although anyone in these cases may think that logically the amount of sugar in both the juice and the fruit is the same, so the behavior of the organism should be identical. But the reality is quite different, since science has been able to demonstrate that although the amount of sugar is identical, insulin response is significantly greater in the liquid version. For metabolic purposes, the pancreas does not distinguish much between industrial orange juice, homemade one or a sugary soft drink: it detects a flood of energy that it must manage immediately. What the data says. In this context, science already pointed out in 2014 a figure that should make us rethink breakfast: a higher intake of fruit juice was associated with a 14% higher risk of developing type 2 diabetes. On the contrary, the consumption of whole fruits (especially blueberries, grapes or apples) is systematically associated with a reduced risk. The fructose trap. Beyond glucose, which is like the main enemy against health that many of us have in mind, another enemy must be highlighted: liquid fructose. In this case, when it suddenly reaches the liver, it converts its excess into fat, generating uric acid as a byproduct, raising blood pressure and the risk of gout. In parallel, inflammatory pathways are activated that contribute to insulin resistance in the long term. But the key data is found in a 2025 Chilean analysis that concluded that, although 100% natural juices are “neutral” in small doses, They are consistently inferior to whole fruit in preventing major diseases. The satiety factor. There is a very interesting relationship between juices and obesity in the act of chewingas pointed out by different Japanese studies that have shown that the act of chewing not only crushes the food, but also sends satiety signals to the brain. But when we are drinking we skip these control signals to stop eating when the body says it is fine. If we start talking about figures, a glass of juice requires more or less 2-3 oranges (depending on the size), and it is very easy to drink it in forty seconds. But it is much more difficult to eat three oranges in a row, chewing slice by slice, since we are giving the body time to assimilate that sugar. It is not absolute evil. Obviously, juice is not poison for the body, but different nuances must be taken into account. Reviews published in 2024 and 2025 suggest that 100% natural juices may have a place in a healthy diet under very specific conditions. The dose in this case is very important, since It has been shown that small amounts (less than 150 ml per day) do not increase cardiovascular risk and they can provide vitamins. The problem is that the usual consumption size is usually double or triple that amount. Furthermore, the context matters since a high-performance athlete who takes that quick energy shot is not the same as a sedentary person already prone to diabetes. However, general public health advice increasingly aligns with the radical stance: if you have the choice, always choose whole fruit. Images | Mateusz Feliksik In Xataka | It turns out that a longevity expert has said something that makes sense. And the reason is the juices

Until now “software was eating the world.” Now AI is eating software

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For years we repeated an idea that seemed indisputable: “software was eating the world.” It was the most direct way to explain why almost any sector ended up depending on an app, a platform or a cloud service. But something is beginning to change in a silent and, at the same time, tremendously ambitious way.: the artificial intelligence revolution is not only transforming entire industries, it is also putting pressure on the software industry from within. The question that begins to arise is delicate and fascinating at the same time: if AI can build custom tools in a matter of moments, what is the point of continuing to pay for rigid and standardized software that works, yes, but that often forces it to work as the platform dictates. This is the point at which the debate becomes really serious: it is not about incremental improvement, but about questioning the current model as the standard for enterprise software. The logic is aggressive, at least on paper. So we could be looking at a potentially massive change. And yes, “potentially” is the key word: there are reasons to think that this can happen, and equally strong reasons to believe that it can happen with very real limits. Software in times of artificial intelligence This may all revolve around a very earthly question: what are you paying for when you pay for software. Until now, the price included the construction of the tool, its evolution, and the cost of making it generic enough to sell to thousands of companies. If the AI ​​compresses that part and allows generate code fast and cheapthe value migrates to other places: flow design, real integration with business systems, measurable results. Bret Taylorfounder and CEO of Sierra and part of the board of OpenAI, insists that the focus must be on the value that the customer receivesnot in technology for technology’s sake. Until now, for most companies, the map was quite recognizable: either you bought a pre-packaged tool and assumed its rules, or you commissioned a custom development, usually slower and more expensive, but more tailored to what you needed. What AI introduces is an alternative that, on paper, breaks the balance: instead of choosing a piece of software, it would be enough to explain the problem and let an agent build a custom system, deploy it and adjust it as processes change. Bret Taylor describes it from Sierra’s experience with customer service agents: “Our hypothesis is that, if we move forward five years, the vast majority of digital interactions will be through an agent.” If that is true, the dominant interface of many companies would no longer be a traditional platform. Most importantly, this conversation no longer happens only at conferences or investor presentations. There are practical signs that the paradigm is, at the very least, emerging: the so-called “vibe coding” has become a reality for many non-developer users, capable of setting up a website or tools describing what they want with text. Platforms like the European Lovable They have pushed that idea to the general public: fewer technical barriersmore rapid iteration, less “project” and more trial and error. This does not mean that a company is going to replace its ERP by a system generated on the fly, but it does help to understand why the market and the industry are beginning to take the possibility seriously. And this is where enthusiasm often clashes with real enterprise. Corporate software does not live in isolation: it is attached to databases, legacy systems, identities, permissions, audits and integrations that have been working in a specific way for years. Added to this is the most delicate aspect: regulatory compliance, security and internal responsibilities, which in regulated sectors dictate what can be done and what cannot be done. Even if an agent can generate a functional system, it remains to be resolved who maintains it, who supports it, who ensures that it does not break over time, and who responds when something fails. In this area, “customized and fast” software still has many questions ahead. If all this still seems too abstract, Bloomberg provides a fairly clear thermometer: The market is already reacting as if the threat were real, although we still do not know how far it will go. The media explains that the launch of Claude Cowork on the part of Anthropic reactivated the fear of a disruption that puts pressure on traditional software. According to that text, a set of SaaS values ​​followed by Morgan Stanley as an indicator of the sector has fallen 15% so far in 2026 after falling 11% in 2025, the worst start since 2022. In addition to all this, some cited analysts suggest that right now there are no reasons to have shares of software companies in portfolio. Images | Hack Capital | Anthropic In Xataka | Meta was the big loser of the AI ​​race in 2025. She was actually preparing her big move In Xataka | AI has already destroyed the world of programmers as we knew it. Now it’s the turn of the translators

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