food

What’s behind the fever to cool food so that it fattens less

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Something is changing in the kitchens, and I’m not talking about The arrival of the Cosori. Rather, those small, apparently insignificant decisions, which take shape between common foods. It is no longer enough to choose between integral or white rice, between mother’s bread or industrial slices. Now, the debate moves to temperature: have you cooled rice? Have you saved that pizza to reheat tomorrow? What looks like a more domestic mania is, in fact, part of a silent revolution driven from social networks and backed – at least in part – by science: that of resistant starch. From networks to the large intestine. The story begins in social networks and other corners of the influencer universe. They appear Videos cooling and overheating rice bowls and even ensuring that a pizza involved in the fridge becomes “healthy”. Everything is summarized in a promise: less glucose, less calories, more health. Resistant starch? Let’s enter into matter so that it can be understood well. The starch It is a chain of molecules of glucose that some plants store as a source of energy. There are different ways of organizing those chains, and according to their structure – more or less accessible to our digestive enzymes – the body may digest it or not. When foods rich in starch are cooked (such as pasta, potatoes or rice), heat causes a process called gelatinization: chains are messy and become more digestible. But if they get cooled later, part of those chains are reorganized in a new, more compact and difficult to break for our enzymes. That process is called retrogradation, and the resulting product is resistant starch. This “reborn” starch reaches the large intestine without being absorbed. There it is fermented by the microbiota, producing beneficial compounds such as butyrate, a fundamental fatty acid for intestinal health, According to the Commonwealth Scientific and Industrial Research Organization (CSIRO). Butirate not only feeds the intestine cells, it also protects the mucosa and can help prevent diseases such as colon cancer. Is it really beneficial? Science partially supports enthusiasm. According to Cleveland Clinicresistant starch behaves similar to fiber: it helps maintain intestinal health, improves the composition of the microbiota and helps to regulate blood glucose. You have to differentiate in four types: Type 1: Present in legumes, whole grains and seeds. Its cell structure makes it inaccessible during digestion. Type 2: It is found in raw foods such as green banana or potato without cooking. Type 3: It is the one that forms when cooking and then cooling foods rich in starch (such as rice, pasta, bread or potato). Type 4: It is a chemically modified starch, present in processed products. According to A meta -analysis cited in Scientedirectthese effects are more notable in types 1 and 2 of resistant starch (those present naturally in green legumes and bananas). Type 3, which is formed by cooling cooked foods, also seems to have benefits, although somewhat more modest. It is not the philosopher’s diet. From Cleveland Clinic They have explained That resistant starch acts similarly to the fiber: it improves the microbiota, it can help regulate blood sugar and have positive effects on the immune system. However, There is no solid evidence that alone it helps to lose weight or reduce appetite, although it may have a light satious effect. There may be risks. The part that does not always appear in the networks of networks is that cooling foods such as rice or potato can have microbiological risks if it is not done correctly. Specifically, the Bacillus cereus, a bacterium that survives cooking and produces toxins in food that spend a lot of time at room temperature after being cooked. In a report from El País They have warned that the heating and cooling cycles – just those promoted to generate resistant starch – are perfect for this bacteria to activate. Basic recommendations: Cools food in less than an hour. Store it in the fridge and consume it at 24-48 hours. Reheat only once already high temperature. Never leave it several hours at room temperature. In search of a balance. Is it worth eating more resistant starch? Science says yes, especially when it comes from integral foods, legumes, firm bananas or well -manipulated tubers. It has effects similar to fiber, helps microbiota and can be part of healthy eating. Will you magically convert a pizza into salad? No. like We have explained in this mediumthe real effect on health is minimal if it is not accompanied by a context of healthy habits. The total diet and your lifestyle continue to weigh much more than a cycle of cold and heat on a plate of rice. It may not be a revolution, but a track of where part of the current interest in food moves: look for more fiber, more microbiota, more glycemic control … and less ultrazúcar disguised. The resistant starch, by itself, will not convert ultraprocessed dishes into healthy or to replace a balanced diet, but can add – like so many other small decisions – to a more conscious way to eat. Image | Unspash Xataka | The spicy is proof that we can fight heat with “fire”

We are far from getting the pill that can replace food. The reason we may not get it is very simple

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Today we can find a huge variety of Nutrients in the form of pill or in a similar format: vitamins, minerals and other compounds that our body generally obtains from food, in a more “practical” format. Some of these pills in fact incorporate a wide variety of these nutrients. This leads us to raise an issue: why not everyone. Is it possible to concentrate all micro- and macronutrients, and all the energy contribution that our body needs in a simple format? And if it is, are we close to achieving it? If someone hoped that the answer to this last question was something different from a resounding “no”, he was wrong. To understand why it is so difficult we have to understand a key detail: not all nutrients are the same and some simply do not fit in a single pill. The first thing we should know for understand the great difficulty to which we would face if we wanted to create A pill to feed It is how we classify nutrients. We usually distribute them into two groups. The first is that of macronutrients that covers three categories: fat or lipids, carbohydrates, and proteins or amino acids. The second, that of micronutrients, which covers the vitamins and minerals that our body requires for its function. The difference between the categories can be intuited by name (and advances the great reason why it is difficult to concentrate the food in a pill), is the amount. We can see food as a mechanism of our body to obtain two things. The first, chemical elements and compounds that you need in your daily function such as amino acids, minerals or vitamins. The second is energy, which obtains mainly through two key macronutrients: carbohydrates and fats (although our body can “recycle” its own proteins as an emergency energy source). Energy is the main problem, and even the most energy concentrated foods, FatsThey require relatively large volumes to be able to provide us with the energy we need (Between 1,600 and 3,000 calories a day in adultsdepending on our body and our habits). The idea of lipid supplements It is not new, but concentrating the necessary amount of fat to replace a meal in a single pill (in which we would also have to include other compounds) does not seem viable, so in the best case we would become dependent on the consumption of several pills to consume throughout the day. “Human beings are never going to eat pills such as food … pills can never be made in a way that contain enough caloric volume,” he explained in an article published in 1936 in the Jefferson City post-tribune (according to He collected more recently The British chain BBC) The professor of the University of Comumbia Milton A. Bridges. “Experfically plausible to provide all the necessary vitamins and minerals in a meal in the form of a pill. But you cannot achieve calories if it is not eating food.” We still have no food in pill but we do have products that try to offer us all the micro and macronutrients that our body needs in a more bulky formatthe milkshake. Slopes of this type are not new: a decade ago they began to popular formulas Like Soylent or Joylent. Is it possible to subsist and stay healthy with these formulas? We do not know, but there are two reasons that lead us to doubt. The first is that human nutrition is very complex. We know a lot about it but it is possible that our bodies require traces of some micronutrient that we have not considered. This is not necessarily the case, but it is a possibility. To know this we would have to put this type of test formulas in rigorous experiments and long term. Something is complicated today. The second issue has to do with the diversity of our bodies: people of different age, sex or body mass would need specific formulas for adapt to your body’s requirements. Even controlling these variables we would also find a huge diversity caused by health disorders and conditions, habits and daily activities, and other factors very difficult to introduce if we would like to customize the pills or The smoothies To consume. Reducing our diet to a series of pills would undoubtedly have their advantages. But it would be difficult to make us lose, as a species, our taste for gastronomy. This way of feeding ourselves is today science fiction and for many surely of the subgenre focused on dystopia: after all, these formulas, practices on a day -to -day basis, eliminate the agency and the feeling of having free will. This does not mean that these options could not have their niche, for example facilitating food in Interplanetary trips or in other contexts in which access to food could be more complicated. In Xataka | We have asked two nutritionists to blind a weekly menu created with GPT-4. It has been very well stopped Image | Danilo.Alvesd

In the 50 we decided to bombard food cans with huge amounts of radiation. Thus we discover a new bacteria: ‘D. Radiodurans’

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What happens if we bombard Escherichia coli? Well, many things may probably happen, but what happened in 1956 was that those responsible for this extreme experience discovered a new species of bacteria. They discovered it for a simple fact: Deinococcus radiodurans It is a bacterium with enormous resistance to ionizing radiation. In his experiment, the team submitted the can to a Dose of 4,000 gray (gy) of radiation-γ. A radiation capable of sterilizing almost anything. At first, its discoverers baptized the species as Micrococcus radioduransbut decades of taxonomic work led to reclassify the species as a member of a new genre that was called Deinococcus. The new name of the bacteria: D. Radiodurans. Almost seven decades after the discovery of its first member, the strange family of the deinococcus already has 11 cataloged species. The “strange” is not a saying: the name of this genre comes from the Greek word “Deinos“, Which can be translated as” strange “or” unusual. “ Seven decades of study have allowed us to enter the mechanisms that D. RadioduransUse to get unharmed from exposure to ionizing radiation (it is estimated that the bacteria can leave “rositas” of Dose equivalent to 5,000 gy and get to survive even higher levels) and the breaks of the DNA chains that usually result from this type of exposure. This bacterium uses several “tricks” of survival that, according to An article Posted in 2005 in Naturecan be classified between passive, and active or enzymatic mechanisms. Among the passive mechanisms that this bacterium has, the fact that D. Radiodurans Porta with several copies of its genome and with a condensed organization in its nuclear body. Thus you can avoid the dissemination of DNA fragments generated upon receiving radiation, explains the signatory team of the article in Nature. Regarding active or enzymatic mechanisms, the article explains that this unicellular organism has processes for the Damaged DNA repair. Also how much with mechanisms that limit DNA degradation after receiving radiation. The study continues In the last 20 years we have continued advancing in the study of this strange bacteria. Last year without going any further, the magazine Proceedings of the National Academy of Sciences published a new article detailing a study that revealed new aspects of the resistance of this bacterium. The article studied the presence of a series of metabolites of this bacterium that, in combination with manganese, could form a powerful antioxidant agent. The team analyzed a synthetic version of this compound they called MDP, composed of manganese ions, phosphate and a small peptide. As they observedthe MDP components form a much more powerful complex when protecting against radiation than the compounds formed by the combination of manganese and the individual components of the MDP. The resistance of the bacteria can fascinate us but if so much attracts the interest of the scientific community is not only out of curiosity. Discoveries such as MDP antioxidant can help us protect our own radiation body and its effects. If we want to do long -term space tripsprotect us from Cosmic radiation It is essential; as it can also be to protect people who could be exposed to excessive radiation doses here on Earth. We do not know much about the origin of this bacterium but decades of study have given us enough information to rule out some ideas perhaps more typical of science fiction, such as the one that is postulating that it is an extraterrestrial organism or the fruit of the entry into the nuclear era. D. Radiodurans It is a bacterium, which implies a clear bond with the rest of the living beings of this planet and the evolution of its gender does not seem something that can occur in a few decades. The study of this bacterium, and of other similar will continue, either to satisfy our natural curiosity or to try to find new ways to protect us against radiation. In Xataka | The last time we lost a radioactive capsule ended in tragedy: Kramorsk nuclear incident Image | Michael Daly laboratory, uniform Services University / Catalan

For many people food is just a necessary evil. So they have started eating “I think” for humans

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During the ten years the iconic series was issued FriendsJennifer Aniston consumed the same salad on the recording set every day without exception. The recipe included chickpeas, chicken or chopped turkey, turkey beicon, hard eggs, tomatoes, avocado, scallions, watercress, cheddar cheese and mixed lettuce, seasoned with vinaigrette and covered with shredded roquefort. This salad, that his cast companions baptized as “the Jennifer salad”, was more than a simple meal; It was a system for not wasting time or energy in thinking about what to eat every day. A way to simplify and reduce times, a trend that is now gaining strength. Human Kibble. In Tiktok, a food trend has emerged that leads to this idea of ​​simplifying food at an even higher level. It is called “Human Kibble” and, as the name implies, it is a food preparation that resembles the pet feed, since it is always the same food. According to the Health mediumthe trend It was started by the user @myfoodisme2, who claims to have lived for more than five years based on this mixture. In your videos you can always observe the same foods that chicken, chopped vegetables, legumes and grains, all cooked and stored in a large container. The idea is to prepare a lot of food at once and consume it throughout the week, thus avoiding the need to cook or think about what to eat every day. Always the same. There is an inevitable question that comes to mind: at what time do we stop seeing food as a pleasure and we begin to see it only as a fuel? In a world where productivity and time optimization have become supreme values, this idea of ​​the same food dish is gaining strength and remembers diets, such as The OMAD to eat only once a day. But, there is one more background. This way of eating always the same every day, can it be healthy? Some nutritionists have expressed that a monotonous diet can be harmful due to the lack of necessary nutrients that surely, According to Healthline. In the specific case of the “Human Kibble” trend, the little variety and condiments can affect the enjoyment of food, which in the long term can trigger a negative relationship with food, such as He explained For Health the dietitian Tamara Duker Freuman. Along the same lines, the null of diversity in food can negatively impact the intestinal microbiome, which in turn is related to the regulation of mood, such as They have detailed In National Geographic. The counter. While the “Human Kibble” tendency proposes to simplify food through a single weekly preparation, there is another alternative that promotes simplicity without falling into monotony: Conscious food planning. Weekly menus planning not only allows time to optimize and maintain control over what we eat, but also encourages variety and nutritional balance. In addition, when planning each dish in advance, it is possible to avoid The easy resource always repeat the same food. Body fuel. Simplifying food may seem quickly to gain time and optimize performance. But where is the art of cooking, savoring, enjoying a meal in company? Are we becoming beings that simply fill the tank with “gasoline” instead of enjoying the process of feeding the body and mind? Image | Pixahive Xataka | Ozempic is supposed to increase the risk of erectile dysfunction. Thousands of people think exactly the opposite

The bone of the sardines is an important source of calcium. And it is not the strangest food that this mineral gives us

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Calcium is a fundamental element for our body and, especially. Surely we have heard throughout our life (and especially in our childhood) that you have to drink milk to gain calcium For our bones. While milk is far from being the only food capable of nurturing our bones with this mineral. First of all, perhaps it is convenient to explain why we need calcium, because the notion that calcium is good for our bones, although exact, does not give us excessive information either. Fundamental for the formation and maintenance of bones and teeth, calcium is the most abundant mineral in the human body and 99% This is precisely in our bone structure. That is why His lack It can cause problems such as rickets in children and osteoporosis in adults. But calcium also exercises as electrolytea mineral with electric charge that our body uses for various functions. In it Case of calcium Specifically, its presence in muscle cells allows us contract and relax our muscles and transmit signals through the nervous system, in addition to helping blood and hormones circulate through our body. It is difficult to talk about calcium without starting with dairy. These are the foods that we most associate with the element. Milk contains abundant calcium and some of its derivatives contain even more. In a natural yogurt, low in fat (about 125 grams) we can find Approximately 248 milligrams of calcium. Some cheeses contain calcium concentrations that are even superior. However, there are foods that can contribute both calcium and dairy products. Or even more. Some calcium sources can be surprising. We can find abundant calcium in vegetables such as the Brocoli, Kale or Collized, or in the Berza or cabbage. But perhaps the most surprising plant source is another sheet: that of the ortiga. Cooked, this urticating plant can contribute us Around 125 milligrams of calcium per 100 grams of product. Diverse sources Another important calcium source is in fish. We know that calcium in our body is concentrated in the bones, but the bones of other animals also have calcium. Normally we do not consume food with bone, but there are exceptions. For example, the thorns of The sardines. This makes this fish, consumed with bone as we usually do for example when we eat it, be it Another unique calcium source. The drinks that we usually use as an alternative to milk are, curiously, a source of calcium in themselves. The reason is that these are usually made from calcium -rich foods. Soybean is one of them (and therefore also other derivatives such as tofu), but also some nuts such as almonds. Some of these drinks can also be enriched with calcium to strengthen this contribution. In general, we can also find various foods enriched with calcium, including dairy, juices, and flours and their derivatives. We can even find Calcium supplements If we require them. The calcium content of a food is not the only thing that should matter. The reason is that our body does not always absorb all calcium present in these. In the absorption of this mineral, another nutrient plays a fundamental role, the Vitamin d. This micronutrient plays a key role in the absorption of calcium and also phosphorus. In Xataka | The lack of protein represents a risk to our health. These are the key symptoms to identify it Image | Monicore

We have created 200 sorghum varieties. It looks like an anecdote but it has the potential to change world food

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The sorghum It is not one of the best known crops for the Mediterranean diet but there are those who predict a brilliant future to this cereal. One of his strengths is not in what he has except what he lacks: gluten. Another feature that could bring this food closer to our dishes is in its resistance. Or that’s what some researchers are looking for. To hunt varieties. Researchers such as Melinda Yerka, from the University of Nevada in Reno, responsible for the development of 200 variants of this seed. The objective is to create drought more resistant varieties capable of rooting and producing livestock and people in a changing climate context. Fifth in discord. Sorghum is not a regular of our dishes but it is one of cereal crops most important worldwide after the “great three” (rice, wheat and corn) and barley. FAO (the United Nations Food and Agriculture Organization) esteem that in 2022 there were about 58 million tons of this grain, being the largest producers Nigeria, Sudan and the United States. In the US, the sorghum is mainly used to feed cattle, but this grain can be and is widely used as food. Sorghum is a known gluten -free cereal of the gastronomies of several countries in Asia and Africa, the latter continent from which it is originally. This cereal can even be used fermented as wheat and barley to Create beers or in the preparation of biofuels. Great tolerance. Beyond the uses to which this grain can be dedicated, if something highlights the Yerka team is the resistance of the new variants created. The preliminary studies of the team highlighted their great tolerance against drought although some variants with high levels of protein and digestible starch also highlighted. Based on these first analyzes, the team estimates that the seeds achieve optimal development when they receive between 50.8 and 63.5 centimeters of annual water, considerably less than what crops such as alfalfa require. Prepared for semi-aridity. The new varieties have been created thinking about the semi-aridity conditions of the west of the United States but their developers believe that they could serve farmers from other areas with similar climates worldwide to have at their disposal a new food alternative for their cattle. An alternative with the advantage of requiring lower water use. “Many foods devised for the dairy industry in the US face a fall or variable productions due to late frosts, floods, heat and droughts associated with climate change, which underlines the need for more resilient alternatives that can prosper in conditions of change in the climate,” he explained In a press release Yerka herself. Market the advance. The Yerka Laboratory at Nevada University has been operating Since 2017 But since 2023 it has its own project for the marketing of the fruits of its work, Yerka Seeds. In Xataka | 100 years ago a geneticist toured the world in search of cereals. Today is a “gold mine” for the future of agriculture Image | Melinda Yerka / Mustapha Damilola

Congress was regulated by food waste in Spain. And it has ended up approving wolves hunting

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The Wolf It sneaks In Congress. Again. And this time with such resounding consequences and after such an unexpected turn that has even called attention of the foreign press. Yesterday the lower house He endorsed That the wolf loses the armor he had achieved in 2021 and can be funded again north of the Duero, something that the PP had tried In 2024. Moreover, Congress has also opened the door that if the community legal framework changes (and in Brussels They already work so that it is) the protection of the wolf is reduced to the south of the river. The curious thing is the shortcut that has been used to retouch the wolf’s legal framework: The law on food waste. What happened? That the wolf has begun to lose its legal armor in Spain. Or what is the same, it will fallen again. At the moment north of the Duero, although once changed The community regulatory framework (Something what He already works the European Commission) its protection could also be reduced to the south. The key step for this regulatory modification was given yesterday in Congress thanks to the votes of the PP, Vox, Junts and PNV. What exactly has changed? The legal framework. Yesterday, during the processing of the food waste law, the lower house gave green light to several amendments centered on the wolf and basically return the species to the situation in which it was before 2021when It was added to the list of wild species in special protection regime (Lespres), What in practice vetoed his hunt north of the Duero, something that already happened to the south of the river. To be precise, yesterday the Congress voted Several thingsnot always with the same distribution of support (Junts abstained in an amendment and backed others, for example). The most important points are basically two. The first is A change In the Royal Decree developed by Lespres to eliminate the protection of the populations of wolf north of the Duero, allowing autonomies to decide on their hunt. And the other modification? The second change looks beyond, both in the calendar and territorial level. During the vote of yesterday the Congress He opened the door that the protection of the wolf can also be reduced to the south of the Duero if the legal armor of the wolf is modified at the community level. Maybe it sounds like something distant or abstract, but it is not. The EU has already activated its Administrative machinery To reduce the status of the species now and go from “strictly protected” to “protected.” In December the CE itself He informed that his proposal had brought the support of the Permanent Committee of the Bern Convention. And once that initial obstacle has not surpassed, it has not taken long in get to work To retouch the habitat directive. How have they achieved it? In Spain the wolf has been starring in political chronicles for some time. That is not new. In April 2024 the Congress already gave A first step In the same direction so that the species cease to be untouchable. The really curious thing about yesterday’s movement, beyond the bottom, is the form. How it has been done. The PP took advantage of the new Loss prevention law and food waste to incorporate its amendment on wolf hunting during the previous process in the Senate. The turn is so curious that it has even caught the attention of The international pressalthough the popular amendment has managed to connect both issues: the food waste and the legal status of the wolf. Its main argument is that with their attacks on sheep and cows directly affect the sector, generating tons of waste. “They suppose an impact on the generation of livestock foods of four million kilos of meat, since there were more than 14,000 dead cattle between calves, cows, foals and sheep,” collect the amendment. Before even the vote in Congress, the Association for the Defense and Study of the Iberian Wolf (ASCEL) already labeled “offensive” and “abuse of power” that the legal status of the wolf is addressed in a law dedicated to waste. Have there been reactions? Yes. In every way. For the PP the objective is “End the nightmare” that thousands of farmers live. The minister for ecological transition, Sara Aagesen, sees it differently and He warned Wednesday that lowering the protection of the wolf in Spain would be a “precipitated, reckless” movement and “contrary to science.” Outside the political arc, the measure has generated different reactions. Yesterday the Royal Spanish Hunting Federation (RFEC) celebrated A decision that, in his opinion, will help “the conservation” of the species and its “coexistence” with livestock. In another release Much harder environmentalist in action spoke of “hate” and “killing”, and warned: the amendment “turns its back on science.” What do the figures say? Recently Juan Carlos Blanco, an expert in the species, explained to The country that right now in Spain there are between 330 and 340 herds of wolves, which would result in some 2,300 animals. The vast majority (95%) are distributed in areas affected by the normative change endorsed by Congress, in Castilla y León, Galicia, Asturias and Cantabria. The Ministry for Ecological Transition warned These days that you are collecting data precisely to advance in its “responsible management.” If the wolf has sneaked into the political debate, both Spanish and European, it is for another aspect: its impact on rural and livestock. Just a year ago The PP warned that communities such as Cantabria or Galicia are giving “subsidies for the protection of their livestock” because “there are 35 attacks on average.” Moreover, he estimated that since the wolf had legally armored the number of lost animals exceeded the million. Now, once the new modification was published in the BOE, it will be the autonomies that will determine how many wolves may be hunt. Images | AR Higher School of Environment (Flickr) and Rjime31 (Flickr) In Xataka | You … Read more

We have just discovered that food can also affect the risk of developing lung cancer

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We know well that certain ways of life can affect our risk of suffering certain types of cancer. A clear case is that of the relationship between smoking and respiratory system tumors, especially lung. We also know that our diet It can affect to the probability that we develop cancers such as liver or colorectal. However, relationships can be somewhat more complex. Diet and lung cancer. A new study has linked The diet with the risk of lung cancer, a relationship that until now had remained, if it does not hide, at least in the shadow of other better known and explored connections. Adenocarcinoma and glycogen. The study focuses on the Pulmonary adenocarcinomaa tumor at the origin of 40% of cases of globally diagnosed lung cancer, explains the team responsible for the study. It is the cancer that causes more deaths in the United States, but it is also the most common lung cancer among people who have ever smoked. The new study focuses on glycogen accumulation. Glycogen is a polysaccharide, a sugar composed of simple sugars or monosaccharides, in this case a glucose chain. This sugar is used by our body as an energy reserve. The role of glycogen. The accumulations of Glycogen They had been observed in some types of cancers as well as in other diseases. Now, the team responsible for the new study, studied through computational and laboratory models how this complex sugar acts as “oncogenic metabolite.” As they explain, the greater the accumulation of the polysaccharide in cancer cells, greater and more dangerous will be tumor growth. In mice. The analysis in animal models (in mice) served to validate the theoretical results. The team found that, by feeding the mice with a diet that they catalog as “western”, capable of facilitating a greater presence of blood glycogen, cancer in the animals of the animals grew. In contrast, when glycogen levels fell, tumor growth was reduced. The details of the study were published In an article In the magazine Nature Metabolism. Diet and cancer risk. The team responsible for the study emphasizes that, although it is one of the first times (if not the first time) that lung cancer is linked to the diet, there are already numerous occasions when the diet has been put in the center of the strategies for cancer prevention. The diet is also an important pillar in treatments against this disease. “In the long term, our approach to cancer prevention should reflect the success of the antitabaco campaign (putting a greater emphasis on public awareness and policy -based strategies that promote healthier dietary choices as a fundamental component for disease prevention,” explained in a press release Ramon Sun, who led the team responsible for the study. Route for treatment. The good news is that the finding can open a way to improve treatments against this type of cancer. And we count at our disposal of drugs capable of controlling the level of glycogen in our body. Without the need to resort to pharmacological treatments, the study also allows highlighting the importance of a balanced diet in our health. In Xataka | Quantum computers begin to make a difference in a crucial field: the development of cancer vaccines Image | ROD Long

In the Middle Ages there was a very expensive culinary fashion that would make its uncomstant food today: they bathed in spices

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For tastes, colors. But if you were the guest of a landowner of the Middle Ages, a hostel Hyper spicy. After all, it was not crazy that you were a pheisan tray on the table swimming in a sauce made with 17 different spicesso many that its flavor would hardly please today’s palates. Perhaps that expectation seems little appetizing, but for the diners of the Middle Ages it made all the meaning. Better with spices. The diners with possible of the Middle Ages liked spices. A lot. So much so that their banquets were a real display of ginger dressings, cinnamon, black pepper, nutmeg or saffron, between A long and well spiced and so on. As an example, Michael Delahoydefrom the Washington State University, Explain that a meat sauce could contain about 17 different spices. In another recent example The country He spoke of recipes up to 15 and abundant sugar. All in the same dish. Combined. Forming a mixture of flavors that would make meals that gave luster to the great banquets of the medieval nobles were hardly edible for the diners of the 21st century. And that (culinary ironies) that it was never as easy to find spices as it is today: it comes with entering any supermarket to meet full shelves. A gastronomic window. If we know what and how the medieval nobles ate it is thanks to the work of historians and works such as ‘The Llibre de feel Soví’a manuscript that stands out for several reasons: it is the oldest recipe book of its type of the Iberian Peninsula and for a few days it stars An exhibition On medieval food in Valencia. The work contains 72 recipes and dates from the XV, although experts are convinced that the work starts from a previous, now lost original, which was written in 1324. The work is interesting not only for its recipes. It is also because it tells us about how the diners of the low Middle Ages were, perhaps somewhat different from us in tastes, but not in what they refer to. In addition to appreciating the good taste of the dishes, they liked to presume, use gastronomy as a status symbol. They appreciated kitchens with large stoves, The trenches that cut and distributed meat among diners, Spices and sugar. Kitchen and marketing (medieval). “Eating we have to eat all, every day, but in the Middle Ages they did not have the ways of distinguish leftovers to the poorest classes. Comment to The country Juan Vicente García Marsilla, Professor of Medieval History and Commissioner of the Exhibition. The seventeenth -century recipe book preserved in Valencia has a lot of that pomp and prestige that was sought between stoves and pantries. In his prologue he slides that the original work was prepared long ago by commission of an English kingbut the recipes speak of another reality: an author probably Valencian or Catalan accustomed to the gastronomic tradition of the Mediterranean. “Marketing ínfulas of the time”, Garcia summarizes. By attributing the work to a foreign and old chef, the recipe book sought to imbute exoticism and prestige. Why so many spices? Partly for the above. Status. Today we may find them in any market, but spices or sugar centuries ago They were luxuries that were not available to all tables. “The spices were a sign of luxury and opulence. They denoted prestige,” Delahoyde commentswho reflects on the peculiar value of medieval kitchen books: probably not all chefs knew how to read and the recipes were not used between stoves, but were preserved in private collections. Therefore … Did they serve for those responsible for provisions? Were they a sign of status? A way of knowing the exotic ingredients of each dish, dressings that otherwise perhaps go unnoticed for diners? In search of flavors … and name. Analida Brager slides some interesting reflections in Medievalist.neta platform founded in 2008 and specialized in medieval history. In A broad article On the subject, he points out that the medieval palate was accustomed to very seasoned foods, a symbol of power in part by its exotic origin and the Imports from the East. In the extensive list Cinnamon, nail, nutmeg, ginger, pepper, saffron, macis, cardamom or Galanga. Insatiable demand. “The insatiable demand for spices by Europe at the end of the Middle Ages is a notable example of a drastic historical change caused by consumer preferences,” He pointed in 2012 Paul Freedman in an article published in ‘The Oxford Handbook of Food History’. The result are recipes such as sugar chicken that we can read in the XV manuscript preserved in Valencia. In addition the spices were not only used in the kitchen, they also had Medical applications. There is who says That despite its limited availability and high cost, a very high percentage of the recipes of the kitchen books of the thirteenth, fourteenth and fifteenth centuries include spices and that at least some works cite up to 40 different types. In any case, it is necessary to be clear that the kitchen of the aristocracy and the extended between the popular classes is not the same. Among the latter it was not strange that it was consumed Cold food for a matter of costs. Reviewing old topics. As It often occurs With everything referred to with the Middle Ages, the use of spices is overshadowed by topics and prejudices that are not always accurate. Delahoyde remembers The “common myth” that the chefs of the time resorted to both condiments to mask the taste of meat in poor condition. After all there were no refrigerators or freezers with whom to keep the meat fresh, right? Why not season it well? It is not likely to happen. And the reason is simple. In the Middle Ages they were also aware of the importance of fresh foods and who had the necessary resources to buy spices probably would not use them for that purpose. First because they were too expensive to … Read more

Rice or pasta? Experts reveal that food provides more benefits to the body

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Present in the daily food of millions of people, the rice and the paste They have become two of the most consumed foods worldwide thanks, among many other factors, for their accessibility as well as their versatility to cook and consume. However, and like any food we eat, more than one ignores which of these preparations has greater nutritional or beneficial properties for health. According to an investigation carried out by the specialized magazine Men’s Healthhe rice and the pastewhich are not usually recommended by nutritionists when it comes to losing weight, they contribute important nutrients For the functioning of the human body in addition to providing energy. Wash the rice before cooking helps withdraw dust, dirt and toxic compounds.Credit: Shuttersock However, and as mentioned by the same investigation, determine which food is more beneficial for health requires other factors such as Nutritional objectives of each person as well as the very variations of each preparation. At what time is rice better and when is it better to eat pasta? As mentioned in the article, through the voice of experts Nutritionistshe rice It is characterized by hosting significant amounts of fiberso eating it can help reduce up to 3 centimeters waist. In addition to the above, this food is considered a great fuelsince it provides 28 grams of carbohydrates by ration, in addition to containing magnesium, which will provide extra energy to the organism. Regarding the pastethis account, among many other things, with Selenium, a nutrient of vital importance for the functioning of the human body. In addition to the above, this preparation can help regulate the blood sugar, benefit weight loss and even contribute fertility. Given the benefits of each food, the investigation mentions that the differentiation, on which preparation is better, also depends on the variation or type of both the rice as of the paste. There are more than 350 types of pasta.Credit: Shuttersock Therefore, experts say that pasta refined have greater benefits than the rice white. However, and if it is a version comprehensivethe best option is to choose the Integral rice About the whole pastes. The above is because the rice has more fiber and minerals, which leaves any type of paste. In addition to this, experts recommend consuming more comprehensive products because they have the peculiarity of quenching the appetite in addition to providing more nutrients. Continue reading: 7 foods that you should avoid putting in the air fryer 8 anti -inflammatory foods that you should always have at home Egg salad with Mexican flavor and a touch of spicy (Tagstotranslate) Rice

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