Eating

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

Japan has a problem with bear attacks in its cities. So they have started eating them

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If it is true that every crisis hides an opportunity, in Japan they have taken it to a new dimension. For some time now, the country of the rising sun has been dealing with a serious problem of bear attacks on humans, which has left more than a dozen victims since last spring. The authorities have been searching for some time the way to solve itbut there are those who have already found a way to benefit from it: the psychosis due to encounters with plantigrades is coming accompanied by what seems to be a growing interest in their meat. In Japan the (gastronomic) taste for these animals it’s not newbut there are hoteliers who they assure that demand is growing so much that they are unable to satisfy it. And they are clear about the reason: the news about attacks. Beware of the bears. Japan has long grappled with a serious problem birth rate, a trend that comes accompanied by the abandonment of rural areas and farmlands. That’s nothing new. Nor anything that Spain (and many other countries) has experienced firsthand. What is curious is the effect that this population decline is causing, combined with other factors, such as climate change, fluctuations in harvests and the increase in the populations of certain wild animals: an ‘epidemic’ of human bear attacks. One figure: 13 dead. With more bears prowling through the mountains, when acorns are scarce, the animals choose to approach towns and cities… with the risk that this implies. Sometimes his encounters with humans remain just that, scares, like what happened in october when a 1.4 m specimen sneaked into a supermarket in Numata. Other times the outcome is more tragic. According to the Government, between April and November 13 people died by claws and bites from these animals. To them are added 230 injured. It is the worst balance since the country began studying the phenomenon in 2006. Is the problem that serious? Yes. The figures are eloquent. And not only those of attacks, injuries and deaths. The japanese press (even the international) has been echoing the increase in sightings of bears, the increase in captured specimens and the problem that these animals are beginning to represent, which has led companies to look for ways to protect their employees and administrations to consider strategies to address the problem. Proof of how desperate the Government is is that it has approved emergency hunts and even has turned to the army. 13 deaths may not be a high number in a country of almost 123 million of inhabitants, but it is high enough to set off alarms, especially in certain regions. There are basically two species in the country: Asian black bears and brown bears, which can be found in Hokkaido and whose population has skyrocketed in the last three decades, reaching 11,500 individuals. according to The Japan Times. A delicious threat. All of the above was more or less known. In recent weeks local media such as The Mainichi, The Asashi Shimbun, NHK World Japan However, they have published articles that suggest something else: that in the midst of a wave of attacks, the Japanese seem to be rediscovering the pleasure of a good slice of grilled bear. a few days ago The Japan Times He even spoke with the owners of a restaurant located in a mountainous area of ​​Saitama who say they are having difficulty meeting the growing demand for meat. “With the increase in news about bears, the number of customers who want to eat their meat has increased,” explains to the newspaper the head of the business, Koji Suzuki. His wife confirms that they have even been forced to turn away clients. Another Sapporo restaurant presume also of the success of their “bear soup” and in Aomori there is a population that is promoting wild bear meat as a local gastronomic specialty. Those who promote the use of bear meat from the sector claim that it is a local and they insist in the usefulness of using the meat of slaughtered animals. Is it something new? Yes. And no. As Suzuki and Katsushiko Kakuta, a restaurant manager in Aomori, explain, bear meat seems to be arousing special interest among the Japanese, but for them it is not a new product. Does five years in Nishimeya (Aomori) they even opened a center to process meat from wild bears captured in the Shirakami-Sanchi mountains. And in 2023 in Akita they installed neither more nor less than a vending machine which sells 250 g of fresh meat from bears caught by hunters in the region for 2,200 yen. “Most say it’s delicious”. Kiyoshi Fujimoto, Sapporo chef, confesses that, in your opinion“now there are more people” interested in his bear meat-based recipe. What’s more, he assures that “most people who try it say it’s delicious.” The truth is that in Japan not only attacks and victims have increased. The captures of animals have also done so, which has forced the authorities to face the challenge of what to do with their corpses. Chosun remember that, although there are restaurants in the country that serve their meat, the law is restrictive on the consumption of slaughtered bears, so many end up incinerated. Images |Lucas Law (Unsplash), Adam Kolmacka (Unsplash) and Suzi Kim (Unsplash) In Xataka | A Japanese restaurant has taken its obsession with fresh fish to the extreme: it lets you catch it yourself

The train is eating the plane in Spain for a very simple reason: airports exhaust us

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Although Renfe has given us some somewhat tortuous months in terms of its service, AVE delaysthe truth is that the train continues to be a very important means of transport in Spain, and there are many who prefer it to the plane. Factors like railway liberalization and the fierce price war Among the different railway operators they have also been especially favorable to this preference. According to Renfe data to which El País has had access82% of travelers choose the train over the plane. And this from an environmental point of view is good, since as the media reminds us, this represents an annual savings in emissions that reaches 512,926 tons of CO₂, equivalent to removing about 250,000 combustion cars from circulation for an entire year. Growth. The seven main routes, which connect Madrid with Barcelona, ​​Seville, Malaga, Valencia, Alicante, Galicia and Asturias, have experienced growth of up to 66% in the number of travelers in the last three years, according to the data provided by the railway operator. Numbers. Between September 2022 and August 2025, the Madrid-Barcelona corridor has gone from 7.5 to 8.9 million travelers. Madrid-Valencia rose from 4.4 to 5.3 million, while Madrid-Málaga jumped from 2.1 to 3.5 million, being the corridor with the most relative growth. According to account In the middle, these figures also include the users of Ouigo and Iryo, the private operators that have entered into competition after the liberalization of the sector. The three hour rule. “As soon as the train offers a competitive travel time of less than three hours, demand shifts massively to the railway instead of the plane,” explains Adrián Fernández, director of Sustainability and Energy Efficiency at Renfe, to El País. Fernández presents the case of Madrid-Barcelona, ​​since when the journey lasted seven hours, only 15% of the passengers chose the train; Now, with a two and a half hour trip, that proportion reaches 83%. Where do new travelers come from?. Just like collect In the middle, the International Union of Railways estimates that 50% of current high-speed users come from the plane, 20% abandon the car, and the remaining 30% correspond to induced trips, referring in the latter to trips that were not made before having the AVE. Savings Breakdown. The middle collect Renfe calculations based on European Commission methodologywhich state that the Madrid-Barcelona route avoids the emission of 185,856 tons of CO₂ per year. According to these data, Madrid-Seville saves 76,874 tons, and Madrid-Málaga reduces emissions by 72,121 tons. Adding the connections with Galicia, Valencia, Alicante and Asturias, the total amounts to 512,944 annual tons of CO₂. The equivalent in cars. To measure this figure, the Institute for Energy Diversification and Saving (IDAE) esteem that each car traveler emits 121 grams of CO₂ per kilometer, as points out The Country. Considering that a vehicle travels about 11,200 kilometers per year in Spain with an average occupancy of 1.5 people, the savings are equivalent to removing 252,325 cars circulating throughout the year. Challenges. Although the train is more sustainable, Cristina Arjona, Greenpeace mobility spokesperson, counted to El País that “to encourage its use even more it must also be the most competitive in price, since sometimes it is still more expensive than the plane.” “As high speed reaches new corridors, as soon as times are competitive, people decide to use the train en masse, with quotas of 80% and 90%,” account Fernandez in the middle. Now the challenge for operators is to extend this network to more territories and ensure that the offer of frequencies and prices remains attractive. In Xataka | Aragon finally solves the great bottleneck for its Pyrenean dream: joining Navarra and Catalonia by highway

With the “late” eating into the Christmas holidays, a new phenomenon gains weight in Spain: the Australian New Year’s Eve

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The year changes with the twelve bells midnight on December 31st. That has no discussion. What is questionable is that the New Year has to be celebrated at night. If you are more of a daytime person than a night person, if you don’t want to go to bed in the wee hours of the morning, hungover and resigned to spending the first morning of 2026 tossing and turning in bed… Why not bring the party forward a few hours? What if instead of gathering our family and friends for dinner we meet at noon? What if we ring in 2026 (or any other New Year) when they do it in Sydney, where the 12 bells ring when we are having lunch? What has happened? Bells, grapes, firecrackers, the first advertisement of the year, the trappings of the star presenter on duty, whether the layer of Ramonchu either the dress of the Pedroche… In Spain, New Year’s Eve has its traditions (apparently immutable), but that does not mean that more and more people choose to rethink how and especially when they celebrate the change of year. In fact, for a long time there has been a way to celebrate it that has gained followers: “Australian New Year’s Eve”. And what does it mean? It sounds exotic, but it’s actually very simple. The “Australian New Year’s Eve” consists of nothing more nor less than bringing forward the celebration of the New Year by a few hours. There is a 10-hour lag between Madrid and Sydney, which means that while in mainland Spain we sit at the table to eat in the most populated city in Oceania, there are in full transition of year. It is a simple geographical curiosity, but there are those who have seen in it a perfect hook to rethink when we celebrate the New Year in this corner of the planet. Instead of doing it at midnight, after an extensive dinner, they join the “Australian New Year’s Eve” and uncork the cava when the residents of Sydney or other regions of Australia, where they govern, do so. multiple time zones. One celebration does not have to exclude the other (a Spaniard can celebrate the New Year at 2:00 p.m. and 12:00 a.m.), but it does help to shift the focus away from the night. It is similar to the “pre-grapes” that have been celebrated for years, but in a somewhat different way: with food, parties and using Australian time as a pretext. But… Is it successful? Yes. At least in certain regions of Spain, where the concept of “Australian New Year’s Eve” seems to have caught on. A quick search shows chronicles about early celebrations in Teruel, Castellon, Valencia, The Palm…but if there is a place where the ‘Australian-style’ party has found fertile ground, it is Alicante. It has been organized there for a long time a few years and has expanded to several municipalities. The celebration has become so profound, in fact, that it moves so many people in restaurants and at night parties. So many people? The newspaper recently Information asked that same question to hoteliers and found a surprising response. According to the president of the Alicante Restaurant Association (ARA) reservations for lunch and dinner on December 31 are already practically equal in number, which shows that more and more people are bringing forward the celebration of the New Year. What’s more, part of the nighttime demand appears to be shifting to midday, when customers find more diversity in exchange for cheaper rates. “In the evening pack, the normal thing is set menus, which are somewhat more expensive,” says the hotelier. Prices are around 100 or 110 euros, practically double that of lunch, which is also usually served without a set menu and includes a drink. At first glance it may seem that restaurants are losing, but the reality is that if the daily clientele and the dinner clientele are added, businesses gain demand. Furthermore, New Year’s Eve menus may be more expensive, but they also entail more expenses for the establishments, which reduces their final profitability. From another association of hoteliers in the province of Alicante, Apeha, confirm There are starting to be more reservations at midday than at night. Is it just business? No. The phenomenon is not only seen in bars and restaurants. Daytime celebrations, including symbolic grapes, music and “chimes” are also celebrated with institutional support of the town councils. In Senija they present them for example as “Bells in the Sun” and in Crevillent the City Council advertises both the “Australian Chimes” as the “New Year’s Eve Party”. They are not unique or isolated cases. In Alicante you can find other towns that have taken their festivals beyond nighttime hours. Why this success? The big question. Costs aside, Apeha provides a key piece of information: the regular customer who books a restaurant on the 31st at noon is usually, clarifypeople of a certain age or with small children. “It’s not so much young people who go to clubs as people who prefer to go out at noon to get home at a productive time.” The truth is that the “Australian New Year’s Eve” is not an isolated phenomenon. It coincides with two others that are going in the same direction. The first is the afternoon boom. As the supply (and demand) of leisure diversifies and is no longer monopolized at night, more and more people choose to visit bars and clubs earlier. Instead of going out at night he does it in the afternoon, which is felt at Christmas itself. “Australian New Year’s Eve” may be expanding, but so is the “Good Afternoon” and “New Year’s Afternoon”advanced versions of Christmas Eve and New Year’s Eve. More partying, less cooking. The other trend has to do with how we organize our Christmases and our habits in the kitchen. We start enjoying before December 24 or 31 because we are less willing to spend hours in the kitchen to prepare … Read more

the only insect in Antarctica has started eating something it shouldn’t

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We tend to think of Antarctica as the last bastion of naturebeing a desert of ice oblivious to everyday problems from the rest of civilization. But the reality is that that place is not free from problems We live in the warmest (and most populated) areas of the planet. Something that we have proven thanks to a small insect that has survived ice ages and extreme conditions. Microplastics. And this insect has given us the key that it is eating microplasticsthose particles that little by little we give more attention to our environment. But the curious thing, as a study has shown, is that they have managed to penetrate the terrestrial food web of the frozen continent. And the truth is that there is little plastic, since there is little human life. The protagonist. the insect in question analyzed is the Antarctic Belgiuma flightless mosquito (since it lost its wings so that the wind would not drag them) and is considered the largest purely terrestrial animal on the continent. Despite measuring between 2 and 6 millimeters. This is possible thanks to their extraordinary survival capabilities, having the ability to withstand freezing of their body fluids and extreme dehydration. But nature has not prepared it for the consumption of microplastics. The study. The researchers they got analyze its diet thanks to the collection of larvae during an expedition in 2023. When analyzing the samples collected with advanced techniques, it was clearly seen that there were plastic polymer fragments inside the organisms. And although the proportion was low, the laboratory experiments told a different story. And the moment insects are exposed to an environment with microplastics, they ingest them with the same ease with which they eat algae or moss, which is their usual diet. That is, they do not discriminate against them. The impact. In humans we are still trying to find out the effect of microplastics on ourselves, and in mosquitoes it seems that in the short term it does not seem to be lethal. This way, these insects could continue going about their lives as normal, but there could be a subtle effect on the amount of fat reserve. Something that in an environment where every calorie counts to survive the cold, any caloric deficit is a risk. The state of the ecosystem. In this way, the concern is not about the survival of this insect, but rather lies in how the human hand reaches even those areas where we do not have a very strong presence. The arrival of microplastics that coincide with those used in research equipment, tourist clothing and marine waste gives us a wake-up call on how we must reduce our impact on the environment. And this ingestion of microplastics tells us that pollution has become evident in this ecosystem. But there is good news: there is no risk that the presence of these microplastics will begin to ascend the food chain of the different species because there are no predators that eat this insect. The change. However, this discovery definitively breaks the illusion of isolation. From the deepest ocean trenches to larvae on the islands of Antarctica, there is no place left on Earth free from the imprint of our polymers. The Antarctic Belgium has survived millions of years of hostile climate; Now we will have to see how it adapts to the Anthropocene. Images | 66 north FlyD In Xataka | Eight months ago a robot disappeared under the ice of Antarctica. Today we have recovered it and it brings disturbing data

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