food

It is now legal to bring your own food and drink into festivals

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It is a battle for consumer rights that is receiving very notable attention, and there is nothing strange about it: it affects some of the most widespread forms of leisure, cinema and concerts, and at stake is the right of customers to bring drinks and food into the venues. FACUA has been filing complaints against cinemas and event organizers for years and today we have a resolution that could set a precedent that changes everything. What has happened? The Court of First Instance number 4 of Valencia has issued the first ruling in Spain declaring null and void the clauses of a festival that prohibited access to the venue with food and drinks purchased abroad. The judicial resolution affects the Madrid Salvaje festival, and considers these restrictions as abusive practices that violate consumer rights as reported by FACUAthe association that filed the lawsuit. The ruling also annuls the charge of three euros as “management expenses” that the organization applied to attendees who wanted to recover the unconsumed balance on the bracelets. cashless. The court expressly prohibits the promoter to reiterate these practices in future events and thus establishes a precedent that could affect future editions of festivals in Spain. Because. The sentence justify your decision in the impossibility of attendees doing without food during the long days that the festivals last. The magistrate emphasizes that requiring users to leave the premises to eat would mean missing part of the scheduled concerts, in addition to generating unnecessary inconvenience. The resolution concludes that this prohibition constitutes in practice a forced imposition of hospitality services that consumers have not requested. That is, preventing entry with food from outside is equivalent to forcing the audience to purchase products exclusively in the festival’s internal establishments, which represents an “unjustified contractual imbalance.” The ruling emphasizes that the fundamental purpose of these events is to offer musical entertainment, with the restoration being a merely accessory element that should not condition the enjoyment of the main show. Repeat offenders. This is not the first time that Madrid Salvaje AIE has faced sanctions for its trade policies. The Community of Madrid has already imposed a fine of 96,000 euros for irregularities committed during the 2023 edition of the Brava Madrid festival. That sanction responded to the imposition of the system cashless as the only form of payment within the premises, without the possibility of paying in cash. In addition, the organization established a period of only seven days to claim outstanding balances. FACUA maintains active complaints against the 2024 and 2025 editions of Brava Madrid. Legal precedents: cinemas. The judicial argument of the case does not arise from nowhere, but is based on precedents established around the film sector. The Superior Court of Justice of Castilla-La Mancha established in a previous resolution that prohibiting the consumption of products according to their origin constitutes an irrational restriction of the consumer’s ability to choose. That ruling introduced the concept of “tied sales”, identifying how establishments use their dominant position to indirectly force the purchase of complementary services. The report prepared in 2016 by the then Spanish Agency for Consumer Affairs, Food Safety and Nutrition (Aecosan, today Aesan) was especially forceful when analyzing these prohibitions in movie theaters, concluding that the viewer was unjustifiably deprived of the main service they had paid for (watching the movie) when they were unilaterally imposed on them to use accessory services that they never requested, with the sale of food and drink being a secondary activity, not the essence of the movie business. The fines. These rulings regarding cinemas led to specific financial sanctions. The Basque Consumer Institute fined Yelmo Cines with 30,001 euros after a complaint from FACUA Euskadi for preventing access with external food. FACUA Galicia filed similar complaints against Cinesa in the Marineda City shopping center in A Coruña, while the Andalusian federation denounced five Yelmo establishments for repeating this policy after having been previously warned by the Junta de Andalucía in 2019. Implications. This court ruling sets a precedent of enormous relevance for the music festival industry in Spain, being the first resolution that specifically addresses these practices in events of this type. The ruling opens the door to possible retrospective claims by attendees who were affected by similar policies in past editions of Madrid Salvaje or other festivals that have maintained similar restrictions. It is an unequivocal warning about the illegality of such measures. The court decision significantly strengthens the position of consumer organizations, which have been fighting these trade policies for years. The court’s express order prohibiting Madrid Salvaje AIE from reiterating any of these clauses in future events also establishes a control mechanism that could be applied to other promoters. The cases pending resolution in courts regarding analogous situations—both in festivals and in other leisure spaces—now have a solid jurisprudential reference that will predictably influence the rulings. From now on, consumers have the right to freely choose where to purchase their food, which takes precedence over the commercial interests of the organizing companies, which redefines the relationship that existed to date between promoters and the public. Header | Colin Lloyd in Unsplash

Mercadona has found a vein to grow beyond its white label and prepared food: tourism

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Hotels, restaurants, agencies, guides… When you think about those who are making a fortune with the tourist boom In Spain, the mind goes directly to the hospitality industry and related businesses, such as holiday apartments. There are, however, other sectors in which the flow of visitors is felt with similar force, such as commerce or food. They show it with astonishing clarity the data from one of the firms most relevant of the retail national, Mercadona. In their stores, tourists represent such an important business niche that this year they will leave 1.8 billion of euros and will account for 4.5% of gross sales. One figure: 126.3 billion. That tourism is a huge business is nothing new. The INE estimates that last year the accumulated spending of foreign visitors in Spain was close to 126.3 billion euros16.1% more than in 2023. And everything indicates that this progression will be maintained in 2025. First, because the flow of travelers keeps growing at a good pace. Second, because this greater influx comes accompanied by an increase of spending: between January and October of this year alone, tourists spent around 118.6 billion eurosa figure that takes into account international tourism. A percentage: 4.5%. The increase in tourists is felt in vacation rentals, restaurants, hotels… and the accounts of one of the large Spanish retail chains, Mercadona. Yesterday Expansion public an article which shows how the footprint of foreign visitors in the Valencian chain has not stopped growing in recent years, both in net terms (millions invoiced) and in the weight that these incomes have in the company’s accounts. If in 2021 Juan Roig’s chain earned 750 million euros thanks to sales to tourists, which represented 2.7% of gross income that year, in 2025 the picture is very different. If Mercadona’s forecasts are met, 2025 will close with a sales volume to tourists of 1.8 billion euros, which will increase its contribution to the company’s total gross turnover to 4.5%. The data They are calculated thanks to purchases paid with foreign cards and are interesting because they show a sustained progression during the five-year period. One year: 2021. The last five years have been anything but boring in the tourism sector, which has gone from suffering the hangover of the pandemic to achieving record results. The INE tables show that in 2021 Spain received 31.2 million foreign tourists, 71.6 in 2022, 85.2 in 2023 and 93.7 in 2024. This year in October it already exceeded the 85 million. This rise has been even an increase in tourist spending: 34.9 billion in 2021 to 126,100 in 2024. All this data seems to have been clearly reflected in Mercadona’s accounts. According to the information to which you have had access ExpansionIn 2021, tourists left 750 million in the chain’s stores, which represented 2.7% of its total gross income. In 2022 these values ​​were already at 1,060 and 3.4%, respectively; In 2023 they amounted to 1,340 and 3.8% and in 2024 they reached 1,550 and 4%. If the forecasts are right, this year will close with sales to tourists worth 1.8 billion euros, 4.5% of gross sales. One question: Was it expected? Yes. And not only because of the increase in tourism, which translates into a greater number of potential foreign buyers. The supermarket employers’ association, AEDAS, calculate that in the most touristy areas these represent around 18% of the total consumers. And if Mercadona stands out for something, it is for its extensive presence in Spanish territory, with more than 1,600 stores spread throughout Spain and a wide presence in the Valencian Community. In fact, at a general level it is estimated that its market share in the sector it’s already around 30% (a high percentage that even exceeds some regions), far above the rest of its competitors. Images | Pedro López (Flickr) and Mercadona Via | Expansion In Xataka | Action supermarkets have gone from being unknown to conquering half of Europe. In Spain they will not have it easy

1,000 workers just to make the food

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He Icon of the Seasthe ship that holds the official record “largest cruise ship in the world”, it is a fascinating mass for many reasons. All capital letters. Not only is it extremely long (364.7 meters), extremely wide (48 m) and extremely heavy (250,800 tons), it is also a floating city capable of accommodating more than 2,000 crew members and 5,600 passengers. To get an idea of ​​what such figures mean, in Spain there are some 6,800 municipalities that do not even exceed 5,000 inhabitants. When reviewing these figures we usually automatically think of the engineers and shipyards that allow such large structures to sail the seas, but there are another challenge which is just as (or even more) complicated: feeding such a troop, mostly tourists who expect to eat and drink like true kings. floating cities. It may sound cliché, but there is no better way to define a cruise ship than as a ‘floating city’. The numbers leave no doubt. If we talk only about passengers (the crew is older), the Icon of the Seas, Star of the Seas, Utopia of the Seas, Wonder of the Seas either Symphony of the Seas (to name just a few examples) they can accommodate more than 5,000 people. Or what is the same, 5,000 mouths and stomachs to feed in the middle of the ocean. Not a simple task and one that we can understand better thanks to the last ship on that list, the Symphony, which for a time was the biggest cruise of the world. How do you cook on a megacruise? A few years ago Sophie-Claire Hoeller, a travel reporter from Business Insiderdecided to answer that question in a way quite practical: checking it herself, in situ, on board the Symphony of the Seas, of the Royal Caribbean company. He chose that ship because at that time (2019) there were still years before the delivery of the Icon and it boasted the title largest cruise ship in the world. Hoeller’s experience was fascinating. Not only because of his story, but because of the figures that he collected during his stay in the megacruisein which during the most chaotic weeks of the year they could eat up to almost 9,000 peoplebetween travelers and employees. And let’s remember: people eat several times a day. In fact, Allan Gentile, chef in the culinary innovation area, explains that there are passengers who come to eat between breakfast, lunch, dinner and snacks. eight times a day. Not for disorganized chefs. As a figure always says more than a long explanation, here are a few of the ones collected by Hoeller during his visit to the Symphony: at that time the ship had 23 restaurants on board in which they served 30,000 dishes daily and 1,850 people were working in charge of feeding the passengers, which includes everything from chefs to dishwashers. It may seem like a lot of staff, but the kitchen works non-stop, which is why it requires a culinary team of more than a thousand of people capable of delighting travelers while the megaship moves among the waves. Lots of people, lots of food. There is not only a lot lots of staff. To feed such a clientele, the cruise ship needs to carry a huge amount of food. To be more precise, Hoeller explains that every Saturday, before embarking on a seven-day voyage, the Symphony is loaded with dozens of tons of food, which in turn requires millimeter organization. “On average, we load 500 pallets every Saturday and we have to finish at four in the afternoon to leave Miami,” explained Jaret de Silvaresponsible for inventory. “It’s a big challenge.” To move such a quantity of merchandise they need 30 trucks and a weekly budget of one million dollars. A team of 18 people is then responsible for carefully storing the food, which is carefully organized to supply the twenty or so restaurants on the ship. As a reference, each of these food points must order their supplies from the warehouse at least one day in advance. Logistics, the key on board. The task is even more complex than it seems because not all of the ship’s restaurants (23) have their own kitchen. Hoeller explains that there are 12 specialized restaurants that do have their own kitchens on board the Symphony of the Seas, but the rest of the dishes are basically prepared in six kitchens: three focused on supplying the main dining room and another three in which food is prepared for the rest of the establishments. “The food is prepared 24 hours a day, seven days a week,” clarifies the reporter from Business Insiderwhich specifies that in total the cruise has 285 chefs dedicated to menus that may vary from one trip to another. After all, a boat full of families with children does not demand the same food as a more senior audience, a mostly Asian clientele than one from Europe. Another key: advance. Since no one wants to be left without supplies in the ocean (even less if they have paid a considerable sum to enjoy a relaxing vacation), those responsible for filling the Symphony’s holds are in charge of stockpiling more food than their guests and crew will theoretically need. The emergency ‘cushion’ they work with is designed for two days, although that figure increases to three days during hurricane season. Of course, it doesn’t come with stowing the load correctly. As in any other restaurant, the food must be in proper condition and at a controlled temperature. Do you eat so much on board? Yes. The figures are once again capital letters, hyperbolic. During a week-long cruise they devour on average 15,000 pounds of meat of beef, which is equivalent to around 6,800 kilos. And that’s not even the most impressive number. If we talk about chicken, consumption skyrockets to 20,000 pounds (9,100 kg) and if we focus on eggs, demand rises to 10,000 dozen. Each day the passengers and crew also account … Read more

Mercadona has become the queen of Spanish food. And in the process it is making gold for some suppliers

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The forecast was shocking. So much so that it generated a considerable stir. In spring, during the presentation of Mercadona’s annual report, Juan Roig predicted that in a matter of 25 years, kitchens will disappear from homes because people will eat outside the home or eat ready-to-eat dishes. That conviction (which Roig preaches since at least 2019), added to the commitment to white label and local stores, has turned Mercadona into a heavy weight of the retail sector, with a market share that is close to 30%. Not only that. By the way, the Valencian firm is making gold from a few companies that have become allies of its food strategy. One figure: 150 million. Its name may not tell you much, but if you shop frequently at Mercadona (for food) it is quite likely that you have tried the products of Martinez Family. The company is made up of Embutidos Martínez, Platos Tradicionales, Cinco Tenedores and La Pila Food and is a key supplier to Mercadona, basically in its prepared food offering. The group (Also of Valencian origin) manufactures lasagna, gratins and roasts. So far nothing exceptional. The curious thing is that recently Familia Martínez revealed which will invest a whopping 150 million euros between this and next year to reinforce the Platos Tradicionales facilities and keep up with Mercadona. To be more precise, he wants a larger surface area for barbecues, for which he will gain 20,000 m2 in Buñol; and provide a 3,500 m2 logistics center in Torrent, a space for distribution and storage with capacity for 1,000 pallets. Why is it important? For several reasons. The main one is what it reveals to us about both Familia Martínez and Mercadona. And in turn what that tells us about consumer trends. The commitment of the Valencian supplier coincides with the growth of the offer of ready meals and the so-called “fifth range“, processed, cooked and packaged foods. As a reference, the Spanish Association of Prepared Dish Manufacturers (Asefapre) calculates that the consumption of its products rose 6.6% last year in Spanish homes. “These investments are not just figures, they are a sample of our commitment to accompany the growth of our great client,” confirm the CEO of Familia Martínez, Raúl Martin Calvo. And in Mercadona (around 85% of your business) the bet is clear. Juan Roig’s chain takes years expanding its “ready to eat” section, with foods already prepared for consumption. The last annual report from Mercadona shows that in 2024 the service was available in 1,200 stores in Spain and 60 in Portugal, an expansion that “has not stopped growing”. Is it a special case? Familia Martínez is not the only one that is growing thanks largely to Mercadona’s tailwinds. The Country posted this saturday an article about Ozturk Quebapa firm based in Toledo, founded in 2015 and specialized in the production of kebab and meat products. Again, its name may not sound familiar to you, but if you like the traditional Turkish meat that Mercadona sells, you have probably tasted its creations. Ozturk is a supplier for the Hacendado brand for a few years. Its history predates the pact with the Valencian chain, but as they admit in Ozturk “with Mercadona everything changes.” The company saw its activity increase and acquired a second plant. Now it also sells to countries such as the United Kingdom, Switzerland, Finland and France. According to precise The Countrylast year it had a turnover of close to 64 million and its forecasts are to exceed 75 this year, a scenario that does not seem unattainable if one takes into account that it reached 37.8 in the first semester. Add and continue of names. Familia Martínez or Ozturk are examples of companies that are growing driven by Mercadona’s strategy in food, but not the only ones. The sushi offer of the Valencian chain gave wings for example to the Norwegian Leroy Seafood Group. In May Info Retail informed that its subsidiary Leroy Processing Spain It closed 2024 with a turnover of 122.5 million euros and its objective is to reach 160 in 2025, with a growth of 30%. The firm landed in Spain more than a decade ago and began making sushi and Japanese food long before 2021, but even so Mercadona has played a strategic role the last few years. Profand, Panamar and Tarradellas. Three other relevant names in Mercadona’s food supply. The first, the Galician fishing company Profand, is an integrated supplier to the Valencian supermarket chain, which has helped it market a whopping 78 million trays of fish throughout last year, with a growth of 13%. The signature itself stood out that nuance in a statement in which he celebrated having overcome the 1 billion of cash. In 2023 Panamar too saw rebound its turnover after becoming a supplier of bread to the Valencian chain and Tarradellas House wave Estiu refrigerator They have found in it a valuable pillar. Everyone benefits from the formula that is driving the Roig chain: its ability to gain market share in a sector highly disputedthe commitment to white label and local stores and the conviction that domestic kitchens actually have the years counted. Images | Mercadona In Xataka | Action supermarkets have gone from being unknown to conquering half of Europe. In Spain they will not have it easy

OpenAI has become the “Fast Food” of AI. And that means that for Sam Altman the business is attention, not AGI

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It was sung that OpenAI was going to launch its browser, so the Yesterday launch of the Atlas browser It didn’t take us too much by surprise. What is important is the fact that the company does not stop constantly releasing products and services. The pace is the most extraordinary we have experienced in recent years, and the obvious question is, what is OpenAI pursuing with this strategy? OpenAI is the great machine churros AI products of the world. In recent weeks we have seen how OpenAI has not stopped launching new AI services and products that have managed to flood the market. Some examples: And that’s not counting the Recently announced agreements with NVIDIA, AMD and Broadcom which make it clear that the pace of OpenAI announcements is absolutely dizzying: too many new things too often. Because? The hype race as a business priority. That extraordinary flurry of releases suggests that OpenAI’s big corporate priority is not so much the vaunted pursuit of AGI as it is dominating the conversation and, above all, the attention economy. What OpenAI wants is for us to be constantly talking about it, and the truth is that these launches are not exactly small: they all pose notable changes in its ecosystem and in the technology industry itself. Smokescreen. And such frenzy also acts as a strategic smokescreen. With this bombardment of releases (browser, applications, SDKs, improved models), Altman and his team not only generate more hype, but saturate the competitive space. Rivals barely have time to assimilate or replicate a feature when the next one has already been announced. Towards an operating system. The launch of Atlas is an especially significant move. With it it seems to be clear that OpenAI no longer wants to be a simple layer, the engine of AI, but a complete operating environment in the style of WeChat or the App Store. In fact wants to be the Windows of AIbut either it turns out well, or it is going to be the mother of all bubbles. Expectations attract new users (and investors). These constant movements also mean that these products also generate new expectations, even if only temporarily. OpenAI has managed to partly conquer the attention economy with launches such as Studio Ghibli style images or more recently with Sora. This has allowed it to attract millions more free users, which the company then tries to convert into paying users. Not only that: its growth also helps investors want to participate in the company’s multimillion-dollar investment rounds. And the AGI, what? And while all these launches are taking place, we see how the holy grail of AI, getting a general artificial intelligence (AGI), seems to take a backseat. It is as if that speech had become an empty mantra or a long-term goal that is not credible in the middle of this chaos. Altman has achieved replace philosophical conversation —the one that caused the hypothetical arrival of the AGI— due to a consumer conversation. The Fast Food of AI. The AI ​​ecosystem that OpenAI is creating has adopted a consumption pattern similar to that we experience on social networks: fast and ephemeral, based on the latest viral news. The Studio Ghibli-style visuals were exciting for a couple of weeks, and the same has happened with Sora 2, but that “wow” effect fades quickly. What is OpenAI doing to revive the hype again? Launch a new product. Atlas is the latest example. Seeking to be a de facto monopoly. With all these movements, OpenAI continues to attract more and more users and dominate the conversation and gain attention. That may not get you what you really need (income) at the moment, but it solidifies your absolute benchmark position and helps make it what you’re really looking for: the de facto monopoly of AI. Image | Mariia Shalabaieva In Xataka | ChatGPT will let you have erotic conversations. Welcome to emotional intimacy with an AI

radishes confirm the entry of nanoplastics into the food chain

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Living with microplastics It seems like the new normal in our diet. We already see them in things as everyday as bottled water either tapbut also within our body as in breast milk or their own testicles. Now the researchers, who remain very focused on the food chain, have wanted analyze its presence in crops and it has made it clear that the problem is more serious than we thought. The study. Published in the magazine Environmental Researchresearchers have used a technique of radiolabeling to demonstrate, for the first time quantitatively, that nanoplastics are not only absorbed by plants, but travel through them until they accumulate in the parts we eat. And the results, obtained with radishes, are a wake-up call to a very important food safety problem. The marking. The main challenge of studying nanoplastics in biological tissues is to distinguish them from the organic material that surrounds them. To overcome this obstacle, a team of scientists from the University of Plymouth in the United Kingdom synthesized polystyrene nanoplastics and “marked” them with a radioactive isotope: lime. famous carbon-14. In this way, it was possible to accurately monitor the movement of the plastic inside the plant. And precisely the material is more common in agricultural soils. Design. The experiment was meticulously designed to avoid any type of surface contamination. For this, radishes were used due to their rapid growth and their large fleshy root (the edible part), which were introduced into a hydroponic system with a liquid nutrient solution instead of being in their normal habitat, which is soil. This is where the key is: only the fine, non-fleshy roots were in contact with the water containing the nanoplastics. In this way, the edible part and the sprouts were never in contact with the contaminated medium. From here, the radishes were left for five days to absorb the solution and subsequently analyzed to check if the nanoplastics (which emit radiation) had been absorbed and what path they would follow. Results. After the passage of these five days, radioactivity was detected in all parts of the silver that had been exposed, demonstrating the absorption and transport of the nanoplastics. In total, the radishes managed to retain almost 5% of the nanoplastics that were in the water and of these, 65% remained in the non-fleshy roots (the entry point). But the alarming thing comes when in the part that is edible, a concentration of 25.5% of the nanoplastics that the plant had absorbed and transported to this area was found. Even the buds and leaves, the furthest part, accumulated almost 10% of the total absorbed. What does it mean. This finding demonstrates that polystyrene nanoplastics are capable of crossing the Caspary bandan impermeable layer of cells that functions as a protective barrier in the root of the plant, designed precisely to prevent the passage of unwanted substances into the vascular system. Once this barrier is overcome, the nanoplastics have free rein to distribute throughout the rest of the plant. Why it is important. These results open a direct and quantifiable pathway for human exposure to nanoplastics through diet. Unlike animals, which have rapid excretion mechanisms (such as feces or urine) to eliminate part of the contaminants, plants lack these systems. This makes them potential “sinks” for nanoplastics, accumulating them throughout their lives. And for humans, the fact that these particles are so small means that they can diffuse our biological barriers and enter the body to circulate through the bloodstream. Although the effects that these microplastics have on our body still remain to be known, something that is currently still being studied to know exactly their distribution throughout the body. Future research should explore whether other types of plastics behave the same, how soil type affects absorption, and what happens in longer growing cycles. But the door has already been opened: smaller plastics are no longer just pollute our oceans and air, but they have found a way to silently sneak into our food, from the roots. Images | Teslariu Mihai Marc Pell In Xataka | They clean your blood of microplastics for 11,500 euros: the startup that capitalizes on our fear of an invisible enemy

“Silence” The noise of food in our head

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After several years using semaglutida drugs (such as Ozempic either Wegovy) For weight loss, we have gradually discovering how they exercise this function. These medications, initially developed as diabetes treatment, emulate an important hormone related to the digestive process. But there are still more details that we continue discovering. Silence the noise. A study He has found indications that Ozempic and the rest of the drug -based drugs are able to silence the “noise of the food.” This means that treatment is able to reduce obsessive and intrusive thoughts related to food and eat. Explaining operation. Biochemical mechanisms behind the effects of Semaglutida They were already known. This compound is an agonist of the GLP-1 receptors (peptide similar to glucagon 1), that is, they act as a kind of Analogue of this hormonemaking our body think that we are segregating it. This hormone fulfills two functions, each related to one of the clinical uses of this drug. The hormone is secreted when we eat and transmits information to the pancreas so that it begins to segregate insulin. That is why treatment is useful for glycemic control in patients with type 2 diabetes. The second hormone function is fulfilled in the brain, and that is that the LPG-1 is responsible for notifying the brain that we have eaten in order to generate the feeling of satiety. This would be at least one of the fundamentals behind the use of semaglutida as a formula to lose weight. Expanding our knowledge. The study was conducted by researchers from Novo Nordiskthe Danish pharmacist responsible for developing the semaglutida and therefore of the manufacture of medications based on the formula such as Ozempic and Wegovy and an external market for market research. The analysis was based on a survey of 550 participants, most women and with an average age of 53 years, all users of weight loss treatment. Most of the participants indicated having consumed psemaglutida for at least four months, and also a large majority indicated an initial weight of at least 92 kg at the beginning of the treatment. Four times less. According to Indicates the responsible team From the new study, the proportion of participants who “experienced constant thoughts about food” went from 62% to 16% throughout the study. The proportion of those who considered that “they spent too long thinking about food” went from 63% to 15%. According to the team responsible for the study, the “uncontrollable thoughts on food” also descended, moving from a 53% prevalence to one of 15%. The portion of participants also descended that they considered that thoughts on food distracted them from day -to -day activities, from 47% to 15%. The investigation has been presented at the annual EASD meeting (European Association for the Study of Diabetes), In Vienna. Placebo effect? There are some details that suggest caution when interpreting the results. The first is that we are faced with a survey and not before an experiment with a control group and randomized allocation of the participants between control group and the experimental group. This implies that we cannot rule out that what is observed is simply due to placebo effect or some other form of autosugestion. In the Press note It is pointed out that three of the researchers responsible for the new study are also employees of Pharmaceuticals Novo Nordisk. This does not necessarily remain validity to the study, but transparency is an indispensable requirement in this type of work. The study, for now, has not gone through the revision process of peers of those who are published in scientific journals. In Xataka | Novo Nordisk has found the formula to recover the profitability of Ozempic: fire 9,000 employees Image | Chemist4u / Xataka with Gemini

We have been submerged in “High Protein” food fever. Science has enough doubts that it is useful

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In a quick visit to the supermarket, it is observed how the shelves no longer compete in flavors, compete in promises: High Protein, extra protein, muscle. We see it in yogurts, breads, tuna and even water, under the promise of the protein. Today we are immersed in the Era of chic proteinwhich turned an essential nutrient into an aspirational banner that jumped from the gym to the purchase cart. However, meanwhile container and slogans emerges the question that many ask ourselves: do we really need so much protein? No more is better. To begin with, protein matters, since it participates in the construction and repair of tissues, immunity and hormonal regulation, among other functions, as explained in the MedlinePlus Medical Portal. In addition, it has a satiating effect, which helps control intake, provided it does not derive in hyperproteic diets, Andrea Jarque nutritionist warns. However, to understand the jump to the shelves of the supermarket responds rather to a market logic. The industry, As always happenshe detected a “reef” in the protein claim and extended it from the cultural niche to the general public, with visual codes and messages that They associate protein By force, aesthetics and performance. Do we need “more protein”? It all depends on the person, but there is something in which almost all coincide Clinical guides: The reference figures change little. In an average and sedentary adult, the daily recommendation is around 0.8 grams of protein per kilo of body weight per day. From the age of 40 or 50 – and especially in menopause – it is convenient to slightly raise the intake up to 1 and 1.2 grams per kilo. In other words, a 70 kilos person would need between 70 and 84 grams of daily protein to curb the loss of muscle associated with age: Sarcopenia. Athletes play in another league. Those who train strength or practice resistance regularly may need more: between 1.2 and 1.7 grams per kilo. Above 2 grams per kilo, the benefits are more than doubtful and, in predisposed people, problems could even appear, as they warn in May Clinic. In practice, most arrive – or even pass – from those amounts. In Spain it is not different: meat intake It is still very high. Hence the nutritionist Jorge Jaldón summarize it with irony in the zero habit podcast: “Shortly after breakfasts, lunch and cenes, you have plenty of protein.” Its example is clear: an egg (6 grams of protein), 100 grams of chicken (22 grams) and a plate of lentils (15–18 grams) are enough to meet the needs of an adult in one day. In other words, a combined dish already covers what many are looking for in a container with the High Protein label. Deficit and excess, the two faces. The shortcomings are unusual in the general population. They appear in cases of aggressive caloric restriction, eating disorders either use of slimming drugs that lead meals. Alert signals They are clear: Little satiety between meals and worse recovery after exercise or disease. At the opposite end, the body does not store protein. Once the needs are covered, the excess is used as energy or becomes fat. “The muscle is built by strength training, not the shake”, Clinic point out in May. In the long term, the effect of excessive chronic intake It is a reason for debate. Specialists from the Spanish Society of Endocrinology and Nutrition (SEEN) They advise caution in people with kidney or liver disease. And what happens to supplements? And this is where the great parallel industry appears. It is not the same to train strength than to lead a sedentary life. Protein supplements can be useful in specific situations: greater with chewing problems, clinical contexts, recovery after training or simply by logistics. Three nutritionists They coincided in a report of this house: They are a tool, not universal shortcut. The Basic Council: Check labels. A good product should provide at least 70–80% real protein by ration, low in sugars, with few additives and reliable brand. And it should not forget the obvious: a shake also adds calories. In addition, many of these products cost more than their equivalent in real food. As some experts ironize, a surcharge is often paid so they already provide lentils or egg. The boom of the plant protein. The other great change is of origin. For decades the recommendation was to replace red meat with chicken or fish. Today the focus is in legumes, nuts, tofu or quinoa. A meta -analysis Confirm that following The so -called Planetary Health Diet (rich in plant proteins) is associated with 21% less mortality and lower carbon footprint. “The more the dish looked like this diet, the lower the risk of dying and the environmental impact,” summarizes the study. Along the same lines, vegetable proteins are also beginning to prioritize food guides, As Stanford professor, Christopher Gardner details: “The beans, peas and lentils would head the list.” Now, the vegetable protein has less bioavailability. “Those who follow exclusively vegetable diets need more quantity and combine different sources,” Remember dietitian Marie Spano. Despite this, as Isabel Martorell, dietitian-nutritionist of Nootric: “No deficits have been observed in vegans with well -planned diets.” Here enters a key concept, that of the Package protein, Popularized by Harvard: The important thing is not only the protein, but the set of nutrients that accompany it. It is not the same to obtain it from a fillet with saturated fats than from a dish of chickpeas with fiber, minerals and antioxidants. Beyond fashion. The evidence points to a simple route (and less expensive): it distributes the protein of the day, prioritizes quality sources – better if they are vegetables -, trains strength and distrust of the Atheat powder. The muscle is built by the gym and constancy. The rest is noise and labels. Image | Pexels Xataka | The greatest study on sustainable food confirms it: the vegetable protein wins the game

May your cat ignore that appetizing food has a scientific explanation. Is called neophobia and it’s life insurance

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You open one of the littleirs that you have bought your cat and flips with the good f see, it almost makes you want to try it, but when you offer it, all bad. It smells it, looks at you with contempt and leaves. Yes, it has happened to me and I have thought that my cat enjoyed watching me money on food that was not going to eat. Your cat does not hate you, it is its nature. Food neopobia in cats A search on the subject returns hundreds of results of Tutors asking for advice to get their cat to eat something new and tips to get it. The most common are usually cats that reject wet food and They just want to eat their feedwhich is not recommended because it can lead to the dreaded kidney disease. What happens to cats? Neophobia is the fear of something new, in this case new foods. Although food neophabia is not exclusive to cats (It also happens in humans), it is a fairly common behavior in cats and one of the reasons that have made them win the Fame of Sibaritas. It is not a feline whim, it is pure instinct, An adaptation strategy to protect yourself from possible poisoning. It is not a feline whim, it is pure instinct, an adaptation strategy to protect itself from possible intoxication. Beyond the inheritance of its wild ancestors, neophy and domestic cats may appear for other causes and one of them is stress. Cats are very sensitive to changes. In This study They analyzed stress in cats and the consequences it can have on their behavior and health. A stressed cat tends to eat less, but it is also more prone to develop neophobia. If a new meal is offered in a stress situation, it is more likely to reject it. Cat’s food preferences In This complete article of Vet Times magazinedelve into the mechanisms that form the food preferences of cats. In his first months of life he is strongly influenced by his mother’s. In fact, this influence begins even before birth, by transfer of flavors through amniotic fluid and milk. It has been proven That the kittens whose mother ate unusual foods in the cat such as milk or banana, showed inclination for these foods. “Eat it” Genetics only plays a small role, but the food to which the cat is exposed in their first months of life will be decisive when forming their adult preferences. In this sense, a kitten that only eats a type of food is more likely to develop neophobia towards unknown foods, while A more varied diet will become familiar with more flavors and textures. Experience is another decisive factor and is the one that is defining how the cat selects food during your life. For example if they eat something and feel bad, they will create a negative association and will not eat it again. The food to which the cat is exposed in their first months of life are decisive when forming their adult preferences. Of course it also influences palatability, that is to say, how nice the smell, taste and texture find of a specific food. As strict carnivores, they are attracted to protein -rich foods and tend to reject bitter or sweet flavors. In the case of feed addicted cats several factors come together and palatability is one of them. Feed manufacturers have “hacked” the feline palate with flavor enhancers (palatal) to make them more attractive and want to eat it all the time. If we add that we usually have the feed at the disposal of the animal, the habit is reinforced to the point that some cats do not want to eat anything else. In addition, the crunchy texture of the feed further reinforces that preference, making wet food something strange to them. My cat rejects food. What I do? The first, be patient. Getting a cat with a very strong neopobia start eating new foods is a background race. The first step is Get familiar with the new food. In This study He gathered fourteen adult cats that showed neophobia towards a lamb flavor food. What they did was vaporize the smell of food while cats ate their usual food. The result was that neophobia was reduced considerably. I like this. You can start by putting A bowl with wet food by feedso that I associate that it is a safe food. It is important to offer variety, because it can be the case that we are determined to eat a single option and that it turns out that you simply do not like. If your cat does not eat any wet food, there are Nutritionists who advise starting with little cans that are unhealthy. The reason is that they usually have a very attractive and flavoring smell more similar to those of the feed. In this way, it is first familiar with wet food and little by little you can introduce healthier cans. It is also recommended slightly heat the fooddo not give it directly from the fridge because it will almost certainly reject it. To start eating something new, the obvious is important: to be hungry. I think freely is not recommended. To start eating something new, the obvious is important: to be hungry. In this sense, I think freely 24 hours is not the most recommended. You can serve food three or four times a day or use An automatic feeder. Yes indeed, A cat should never be more than a whole day without eating since it can develop Hepatic lipidosis and even die. Each cat is a world and There are many more tricks That you can use, such as soaking or crushing the feed and putting a little on wet food. Also You can use others TOPPINGS like a churu -type liquid snack and sprinkle supplements such as Fortiflora (is a probiotic) or Green lip mussel powder. In Xataka | Genetics offers … Read more

More and more voices think that keeping food in plastic is not a good idea

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A kitchen that boards has a drawer up to numerous tuppers with the tapas on the other hand. Although it is not the only place, we open the fridge and find even more stacked: some keep the leftovers of noon, others contain freshly taken food from their original container. Behind this daily life – so assumed that goes unnoticed – hides an uncomfortable question: are we storing our food well? The plastic under suspicion. Light, cheap, resistant: plastic became the great ally of modern cuisine. However, recent studies call their safety when they come into contact with food. A BBC report He explained That thousands of chemicals are part of their composition and that some can migrate to food, especially when they come into contact with fatty, acid or hot foods. The problem is not only the food we keep, but also the use we give: the microwave, the dishwasher or the rayons due to repeated use accelerate the release of compounds. And microplastics. To them is added another invisible problem. As Delish magazine has pointed outtuppers release microplastics, tiny particles that have already been found in blood, lungs and even human placenta. A health problem. The debate about tuppers is not a simple kitchen detail: what is at stake is hormonal health. Many of the compounds that migrate from food plastics are classified as endocrine disruptors, substances capable of altering the balance of our hormones. The best known case is bisphenol A (BPA), used for decades in rigid plastics and linked to fertility and development problems. The European Food Security Authority (EFSA) recently reviewed its safety and reduced tolerable intake at a level 20,000 times lower than the previous one. Something similar happens with phthalates, employees to give flexibility to plastic and also associated with hormonal and reproductive alterations, As the BBC has detailed. Plans b. However, trusting alternatives is not a guarantee either. The Guardian He has warned that compounds used as BPA substitutes – the so -called BPS and BPF – have similar effects on the body. AND, According to a study cited by The I Papermore than 3,600 chemicals of plastic containers present in humans have been identified, many of them barely studied. Therefore, some expert voices are overwhelming. Lisa Zimmerman, from Food Packaging Forum, summarized it like this For the same medium: “If you care about your health, you should throw your plastic tuppers and use glass or steel.” The stations also influence. Beyond chemicals, summer heat adds another threat: bacteria. In statements collected by El Confidencialdietitian Judit Carreira, from the Sant Pau Hospital, explained that high temperatures favor food poisoning. Its advice is clear: transport the taperes in thermal bags or portable refrigerators, avoid exposing them to the sun and, above all, separating raw cooked in the fridge to prevent cross contamination. “When you return from the supermarket, the meat and the raw fish should be removed from the container and stored in a clean taper,” He has insisted. He also remembered the four basic food security rules: clean, separate, cook and cool. So, throw all my tuppers? It is not about emptying the kitchen, but of changing habits. Various media They coincide In a series of recommendations: Avoid reheating in plastic: although the container indicates “suitable for microwave”, heat accelerates chemical migration. Reserve them only for cold or dry foods, never for oily, acid or hot meals. Replace them if they are scratched, deformed or with persistent smell. Opt for glass, steel or ceramics for hot meals or prolonged conservation. Now, not all alternatives are perfect. Ceramics, although it is considered safe if it is certified, can be a problem in cases of artisanal productions. The mail reported a few months ago The case of a family of Getxo (Vizcaya) poisoned with lead after drinking for years of an enameled ceramic jug bought in Andalusia. Lead, prohibited in pottery since the 60s, can cause abdominal pain, anemia or neurological alterations. An easier life, at risk. It is true that tuppers have made our lives easier, but they have also exposed us to a chemical soup not yet known. Science still investigates the cumulative effects, but there is consensus on something simple: heat, fat and plastic do not combine well. Perhaps the true luxury of modern cuisine is not accumulating containers of all sizes, but choosing containers that take care of our health. Image | Unspash Xataka | I have a decade teleworking and I have discovered the best productivity trick: plan a weekly meal menu

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