foods

The owner of Mercadona believes that in a few years kitchens will disappear from homes. The consumption of precooked foods proves him right

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The forecast sounded so far-fetched, it clashed to such an extent with the gastronomic tradition of Spain, that it generated a considerable stir. Just a year ago, during the presentation of Mercadona’s accounts, Juan Roig surprised by predicting death (almost) imminent of domestic kitchens. “I said it and I maintain it: in the middle of the 21st century there will be no kitchens,” cried the businessman. In the future imagined by Roig we go from making our own food in the vitro at home to taking it already prepared from supermarkets, which have become an absolute reference for food. The sector data They confirm that, no matter how dystopian Roig’s prophecy sounds, it seems to be coming true. A percentage: 3.8%. Spain is a benchmark for the Mediterranean diet. But also, and increasingly, a country of families who are no longer willing to spend hours and hours in the kitchen. That’s what it suggests at least. the last balance of the Spanish Association of Prepared Meal Manufacturers (Asefapre). According to the data of the sector, in 2025, ready-made foods “reinforced their weight in the shopping basket”, with an increase in consumption of 3.8%. In total, 715,052 tons of prepared meals were sold, “a new record,” recalls Asefapre, which consolidates the trend of the last decade. Translated into hard and fast euros, sales rose to 4,309 million, with an annual increase of 5%. A figure: 18 kilos a year. To give us an idea of ​​what this growth means, Asefapre calculates that last year each Spaniard ate on average about 18 kilos of prepared dishes. As a reference it is almost the same amount of fish products that we Spaniards consume in our homes (another thing is the restaurants) throughout 2024. The difference between precooked and fish is that the demand for the latter takes time to increase. low hours (both fresh and frozen) while the former grows at a good pace. The latest balance sheet of the employers’ association reflects an annual increase of 4.7% in the consumption of prepared foods, a growth rate that comfortably exceeds that of food as a whole (0.6%). What do we eat? Asefapre segregate your data of sales, which offers us an interesting vision of what exactly we Spaniards consume. The cake goes to “refrigerated” products, with a sales volume of 330,602 t shipped in 2025, 5% more than the previous year. In second place are “frozen products”, with sales that amounted to 297,023 t (+2.5%). The “dishes prepared at room temperature”, very common in some supermarket chains, are quite far behind, with 87,426 tons sold, but they leave an interesting fact: their demand grew by 4.1%. From pizza to potatoes and pasta. If we go down to detail we see that what we Spaniards like most (at least it is what we demand most) are pizzas, the leading producer in the sector with a sales volume that amounted to 131,600 tons. They are followed by frozen potatoes, with 98,056 t, and pasta-based dishes, which totaled 72,405 t. The three categories grew, with sales increases ranging between 2.6 and 7.2%. Beyond the Spanish market, one fifth (21.4%) of the industry’s production ends up being exported. More than just strategy. At this point the question is obvious: Why do we buy more and more pre-cooked foods? What leads us to feed ourselves with prepared dishes, whether frozen, refrigerated or food sold at room temperature ready for consumption, like what Mercadona offers in its supermarkets? The answer is complex. On the one hand there is the sector’s strategy, which has increased and perfected its range of products, adding foreign dishes that aim in part at the growing population immigrant living in Spain. Beyond the efforts of the industry, the increase in consumption of prepared dishes also responds to profound changes at a social and cultural level. They increase the single-person householdsit gets complicated conciliation between professional and family life and even change the kitchen structure in the houses. Also our way of thinking, as Asefapre herself remembers: today it no longer ‘squeaks’ at us that they serve us a pre-cooked dish on Christmas Eve or New Year’s Eve or that in families there are no longer people willing to lock themselves between the stoves. Of new grandmothers and homes. “Grandmas are not like they used to be and prefer to go walking with friends, do pilates or travel,” he reflected during the presentation of the balance sheet the president of Asefapre, David Aldea. It is not the only cultural change he cited. Added to this are others, such as the fact that it is increasingly easier to find “homes with fewer members” or homes in which the space dedicated to cooking has been reduced to a minimum. The trend seems to confirm Roig’s prediction, which a year ago I already confirmed the good progress of Mercadona’s business line for ready-to-eat dishes, launched in 2018. “It is profitable and continues to grow.” Images | Andalusian Government (Flickr), Mercadona and Asefapre In Xataka | Mercadona has grown so much in Spain that for the US it is no longer just a supermarket chain: it is a “cultural phenomenon”

The brain asks for ultra-processed foods when it has nothing to do and science thinks it knows why

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There is a fairly classic scene in the lives of many people: not being hungry but wandering around the kitchen, opening the refrigerator, looking and closing it. Minutes later, this operation is repeated. The final result? End up eating something we probably didn’t needwhich is what can be popularly known as ‘gluttony’, but nutrition science has a more precise term: emotional eating. Investigation. Reference researchers in Spain such as Dolores Corella and Jordi Salas-Salvadó from CIBERobn, have focused on how factors more than calorieslike emotions or genetics, determine our weight. And the conclusion is quite clear: boredom is as real a metabolic risk factor as sugar. The boring brain. When we get boredthe brain detects a stimulation deficit that it tries to compensate with the fastest route to pleasure. And this is where the ultra-processed darlings come in. In this case, science indicates that these foods not only nourish us poorly, but activates dopaminergic reward circuitsin a very similar way to how certain addictive substances do. In this case, we have, first of all, a stimulus that is boredom that causes our mood to drop. Here the brain looks for a quick peak of dopamine and an apple is usually not enough, but rather it looks for fats and refined sugars, since their consumption causes a peak of pleasure followed by a sudden drop. Something that promotes excessive consumption and therefore favors gaining weight. The danger of getting bored. Not having things to do during the day or even at night, the truth is that it can be the ideal seed for consuming more calories than necessary. And above all, boredom tends to attack more strongly at the end of the day, when obligations end and this is where “boredom eating” collides head-on with chrononutrition. Researcher Marta Garaulet has shown that the moment in which we eat is critical, since snacking out of boredom after 9:00 p.m. is metabolically disastrous, especially in Spain. Why Spain. We Spaniards have a much worse time eating for boredom beyond 9 at night due to a genetic load in half of the population related to the MTNR1B gene. In this case, whoever has this gene and eats late, the consequences are quite clear: the body secretes less insulin and tolerates the glucose that we are introducing less well. The result here is that what is eaten due to nocturnal boredom it makes you fatter and more inflammatory than if you eat during the day, due to the desynchronization of circadian rhythms and the enzymes necessary to process food. How to counter it. If boredom is the trigger for this situation and ultra-processed foods are the gasoline, the solution to break this vicious circle is in PREDIMED studies. In this case, they pointed out that increasing fiber intake through fruits, vegetables and legumes improves glucose regulation. Something that enhances the reduction of glucose drops that can encourage the brain to eat some sugar urgently. In addition to this, the PREDIMED study confirms that the Mediterranean diet Supplemented with extra virgin olive oil (EVOO) or nuts, it reduces anxiety about eating. Unlike ultra-processed foods, which leave you wanting more, a handful of nuts activates long-lasting satiety mechanisms that prevent us from falling into eating a muffin or chocolate ice cream during the night. Routine vs. chaos. Since intermittent fasting lacks solid long-term evidence, experts like Salas-Salvadó suggest focusing on marked routines: bringing forward dinner to extend your overnight fast naturally. Having a fixed schedule reduces moments of “down time” where hunger attacks due to boredom. With all this, what has been achieved is that the brain does not adapt to situations with high levels of dopamine, such as a time of large, very copious late-night dinners. That is why the strategy is not about prohibiting, but about understanding that when you open the refrigerator at eleven at night without hunger, it is not the stomach that speaks but the brain looking for the entertainment it needs. Images | Toby Towfiqu barbhuiya In Xataka | Scientists have found the key to obesity in a protein: mice that do not gain weight even if they consume a fatty diet

Goodbye to ultra-processed foods and spending on snacks

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We knew that drugs like Ozempic either wegovy They were changing the scales of thousands of people around the world without having to undergo surgery, but what we were not so clear about was how they were doing. transforming the shopping cart. Something that fully affects the domestic economy and a change in habits that is undoubtedly the final objective of these medications. A new study. Made in Denmark and published in JAMA Network Open has put figures to a phenomenon that market analysts had been sensing for some time: these medications they not only reduce appetitebut they structurally modify what we buy, how much we spend and what sections of the supermarket we visit. His method. Until now, much of what we knew about the diet of GLP-1 users came from what they themselves reported in surveys. The problem is that sometimes humans lie or even our memory fails to remember what we really eat on a daily basis. To avoid this bias, a team led by Kathrine Kold Sørensen, from Copenhagen University Hospital, decided to go to the source of truth more objective: purchase receipts. The result. The study analyzed more than 2 million transactions from 1,177 Danish participants. By comparing receipts before and after starting treatment (between 2019 and 2022), the researchers detected an obvious change in pattern. The highlight without a doubt was the reduction in the purchase of ultra-processed foods, which fell from 39.2% to 38%. And although it may seem like little, in the control group without the drug, consumption increased. Reducing ultra-processed foods meant that the basket was filled with real food, which increased from 46.9% to 47.8%. This was combined with fewer calories being purchased per 100 grams by reducing sugar, saturated fat and carbohydrates. On the other hand, proteins began to increase. A hit to the pocket. If the Danish study focuses on nutritional quality, other recent reports focus on the economic impact. A Cornell University study published in December 2025, based on data from Numeratorreveals that the impact on spending is immediate. In the United States specifically, households with patients taking Ozempic reduced spending in supermarkets by approximately 5.5%. If we break down this reduction, spending on salty snacks, sweets, industrial pastries and cookies plummeted between 10 and 11%. On the other hand, there was a slight increase in the purchase of yogurts, fresh fruit and protein bars. Why doesn’t it happen? The key is not just willpower. Spanish experts such as Cristóbal Morales and Joana Nicolau, cited by the Science Media Center Spain, they explain that the mechanism is physiological, since the drugs act on the brain’s reward system. In preclinical studies in animals they already showed that, under the effects of GLP-1, rats lost their usual preferences for foods that are rich in fats and sugars. In humans, this means that the impulse to buy, to buy that bag of chips or that soda, simply disappears or is drastically attenuated. The small print. Not everything is good news regarding these drugs, since, as has been repeated on different occasions when treatment is abandonedpurchasing patterns partially revert to the previous ones. That is why the change in habit seems to be “rented” to the duration of the pharmacological treatment. Additionally, the study has limitations inherent to the observational design, as it does not test direct chance and there is potential “selection bias.” And people willing to share their purchase receipts and start these treatments are usually more motivated by initial health or receiving parallel nutritional advice. Images | Haberdoedas Ishaq Robin In Xataka | If you want a “miracle” weight loss drug, you no longer turn to Ozempic: the competition is beginning to surpass it

There are foods that literally hijack your brain.

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A potato chip crunches, the salty flavor mixes with the sweetness of the soda, and the brain asks for more. It’s not a coincidence. What seems like a simple craving is actually a programmed reaction: a dopamine rush as powerful as that caused by some drugs. More and more scientists argue that certain foods are hooking us. A new approach? For a long time, obesity and eating disorders were seen as simple matters of will. However, advances in neuroscience are changing that perception. Psychiatrist Claire Wilcox explains thatlittle by little, scientists agree on something surprising: some foods activate the brain almost the same as drugs like nicotine or alcohol. “Eating certain products—cookies, soft drinks, industrial pastries— activates the brain’s reward centersgenerating a feeling of immediate well-being. And the more we repeat that stimulus, the more we need it,” he details. The problem is that, unlike tobacco or alcohol, we cannot stop eating. What happens in our head? addictions They share three brain systems clue: The reward system, which releases dopamine when something gives us pleasure. The stress response system, involved in tolerance and withdrawal. The executive control system, which regulates impulses and helps make rational decisions. When we eat very tasty foods, the brain releases dopamine into the reward network. Learn to associate that flavor with a pleasant sensation and seek to repeat it. Over time, the circuit is “rewired”: more is needed to feel the same effect, and rational control decreases. Wilcox explains it like this: “Over time, damage to areas of executive control becomes more difficult to resist cravings, just as it is with drugs.” The science behind the debate. In recent years, research into food addiction has exploded. An article from Nature Medicinewhich analyzed almost 300 studies in 36 countries, concluded that ultra-processed foods can “hijack” the brain’s reward systems. The result: cravings, loss of control, and persistent consumption, even when there are negative consequences. Neuroscientist Mark S. Gold and psychologist Ashley Gearhardt, from the University of Michigan, they go further: “We don’t get addicted to apples, but to products designed to hit the brain like a drug.” However, medical consensus has not yet arrived. Neither the WHO nor the American Psychiatric Association recognizes food addiction as an official diagnosis. “Eating is a physiological need —remembers teacher Elisa Rodríguez Ortega—and the boundaries between addiction, bulimia or binge eating remain unclear. In the center of the bullseye. For years, sugar was identified as the great villain of the modern diet. Today, studies point to a more complex scenario: it is not just sugar, but the combination of ingredients, textures and additives in ultra-processed foods. which can make them addictive. These products—industrial blends of fats, salt, sugars, and flavor enhancers—are designed to generate immediate pleasure and encourage repeated intake. According to the Nature reviewthis “hyperpalatable” composition activates the reward system more intensely than natural foods, which would explain why it is so difficult to stop after the first bite. For its part, sugar continues to play a key role. Research, cited in JAMA Internal Medicineshow that an excess of added sugars not only increases the risk of cardiovascular diseases, but also alters the dopaminergic response, reinforcing dependence mechanisms. Qero nor we are all equally prone. Psychologist Michelle S. Hunt, a specialist in food addictions, details that there is a combination of genetic, emotional and environmental factors. “Foods rich in carbohydrates, fats or sugars activate the same areas of the brain as drugs or alcohol. Over time, the brain adjusts its receptors and requires higher doses to feel the same well-being,” he points out. Stress, anxiety and early exposure to ultra-processed foods are other triggers: the brain learns from a young age to associate pleasure with highly tasty products. “People who use food to deal with discomfort are the most vulnerable,” Hunt warns. The border with other types of disorders. Distinguishing food addiction from other eating disorders is not an easy task. According to the Eating Disorder Hope portalin both cases similar signs appear: loss of control, guilt, anxiety and, often, social isolation. a study published in Nature observed that people with bulimia or binge eating episodes present similar changes in the areas of the brain that regulate dopamine. That suggests there could be a common neurobiological basis. Dr. Mark S. Gold sums it up clearly: “Obesity and binge eating are not just behavioral problems; they also share brain mechanisms with other addictions.” For this reason, current treatments combine cognitive-behavioral therapy with cessation programs and emotional support. Reeducation with food. Unlike drugs, total abstinence is not possible: we all need to eat. For this reason, current treatments seek to reeducate the emotional relationship with food. Psychiatrist Kim Dennis runs a clinic where it combines models of addiction and eating disorders: patients learn not to restrict calories extremely – to avoid the rebound effect – but to identify the so-called “trigger” foods, those that unleash uncontrollable cravings. In parallel, drugs are also opening new avenues. Dr. Gold highlights the use of medications such as naltrexone and bupropion, or the newer GLP-1 (such as Ozempic or Mounjaro), which interrupt the link between pleasure and consumption, reducing both food intake and the desire for addictive substances. The final question. Although science has not yet settled the debate, the evidence is increasingly clear: some foods not only nourish or make you fat, they also shape the brain and habits in a profound way. Each bite leaves a mark on the pleasure circuits and the way we learn to eat. It is not about demonizing food or denying pleasure, but about accepting that eating today is an act conditioned by factors that go far beyond appetite. In a world where every flavor is optimized for hooking, true willpower may lie in knowing how to stop before the next bite. Image | Unsplash Xataka | When it comes to meat, science knows there’s something better than protein shakes: lean pork

Not all processed foods are a risk to our health. Some tricks can help us choose the best

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Not all processed and ultraprocessed foods They affect the same way To our health. Although the damages of this type of food have been contrasted on numerous occasions, many experts remember that terms such as “processed” and “ultraprocessed” are nothing more than broad categories that can be orientative but sometimes hide a more complex reality. What is an ultraprocess? The first issue we should consider is the question of what is an ultraprocess food? There is no universal response, but the answer is relatively intuitive and we can guide ourselves by the definitions made by experts in the field. An example of this is the so -called nova classification, FAO employeethe United Nations Food and Agriculture Organization. The first category in this classification (Nova1) is reserved for unprocessed or minimally processed foods. The fruit or raw vegetable would be examples of this type of food. A second category (Nova2) is reserved for processed culinary ingredients. This category refers to usual products such as oil, sugar, salt or butter, usually employed in the elaboration of dishes but not consumed alone. Processed and outrage. The two key categories in this context are that of the defendants (Nova3) and Ultraprocess (Nova4). The first of these categories includes foods with intermediate processing, such as legumes and canned fruit, sausages or some smoked foods. An article Posted last year In the magazine BMJ (British Medical Journal) he remembered that, although considering this category at a general level, we find evidence that the ultra -process consumption can be linked to a lower life expectancy, the relationship was more complex. Not all the same. We usually consider that Ultraprocessin general, they are less healthy, dense foods in calories and poor in other nutrients. However, even within this category we can find high diversity. An article Posted last year In the magazine BMJ (British Medical Journal) he remembered that, although considering this category at a general level, we find evidence that the ultra -process consumption can be linked to a lower life expectancy, the relationship was more complex. Three tips to choose better. In A recent article in The conversation, Clare Collins, an expert in nutrition and dietary at the University of Newcastle, in Australia, gave some clues about how we can choose processed foods, and even ultraprocessed, which less risk suppose for our health. The first of the tips is to take time to read the list of product ingredients. The expert recommends looking for those products with less additives and “ingredients that could be found in the kitchen of a house.” It should be remembered that sometimes additives lists hide common products that we do in our kitchens under names or codes, so we cannot assume that all additives are harmful, but the amount of these can give us a clue about the product’s elaboration process. Regarding the label, Collins also recommends looking at the additional information given by products labels. In Spain, for example, we would have the Code Nutriscore that, although it is far from being perfect, it can help us in our decision. Habit. The third and last Collins advice It is “to think about what we eat a product.” Consuming ultraprocessed occasionally will not put our well -being at risk, it is usually doing so when we incur a higher risk. That is why the expert recommends focusing our efforts on those products that we consume once or more per week. In Xataka | To the question of whether ultraprocessed foods are as bad as they have told us, science still has no clear answer Image | Famingjia inventor

To the question of whether ultraprocessed foods are as bad as they have told us, science still has no clear answer

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When going to the supermarket it is easily being surrounded by fried potato bags with different flavors, cookies, soft drinks, frozen pizzas or chicken nuggets that are part of our shopping basket. They are the so -called ultraprocessed foods (UPF), products that have gone through multiple industrial phases and often contain ingredients that are not found in house kitchen, such as corn syrup or hydrogenated oils. A debate for a long time. The alarm was given in the early 2000s Brazilian researcher Carlos Monteiro. While trying to decipher The increase in obesity and type 2 diabetes in your countrydiscovered something paradoxical: people bought less sugar and salt than before. The explanation was in the Super cart: they had replaced the basic ingredients with precooked and ready products to consume that they were loaded with these same foods. Growing evidence. From that moment on, scientists began to put the batteries to try to demonstrate whether there was a link between the high consumption of these products with health problems, because they had increased at a vertiginous pace. From there, dozens of studies associate high diets in ultraprocessed with higher risk of obesity, cardiovascular diseases, type 2 diabetes, cancer and even depression and anxiety. A large -scale study with more than 110,000 adults in the United States found that those with the highest consumption of ultraprocessing were 4% more likely to die for any cause during the monitoring period. Variations between countries. The same amount of ultraprocessing in all countries is not consumed of our area. While in the United States and the United Kingdom Almost 60% of calories come from ultraprocessed In Spain the figure is around 26-30%. Despite being in the lower part of the table compared to Anglo -Saxon countries, recent studies, such as the one published by The BMJ, alert that the strongest evidence associates ultraprocessed exposure with cardiometabolic health problems, metal disorders and mortality in general. Is El Villano processing? Despite the overwhelming correlations, not the entire scientific community agrees to demonize the ultra -processed as a category. The main argument of skeptics is that The group is too broad and heterogeneous. In this way, the question is raised if it is logical to put some donuts, fried potatoes and a supermarket yogurt in the same bag. Some researchers wonder if the association with poor health is not due, simply, that these products are usually rich in fat, sugar and salt, and poor in fiber and vitamins. However, several studies have tried to clear this unknown. A clinical trial of the University College of London He compared two dietsone based on minimally processed foods and another with ultraprocessed, but both with identical levels of key nutrients such as proteins, fats, fiber and sugar. Surprisingly, participants lost twice the weight with the minimally processed food diet. This suggests that nutritional composition is not everything. Beyond calories. A breaker essay led by physiologist Kevin Hall in the National Institutes of Health of the United States (NIH) locked -literally -20 adults In a research center and gave them freedom to eat everything they wanted. For two weeks they followed an ultraprocess diet, and two others an unprocessed diet. The results were revealing: with the ultraprocessed diet the participants consumed 500 calories more a day and won almost a kilo. Hall and others investigations suggest that energy density and food texture are key. Many ultraprocess, having less water, concentrate more calories in less grams. In addition, its texture is often softer, which leads us to eat faster. By eating faster, our brain does not have time to register satiety signals, which facilitates excess caloric consumption. Ciaran Forde, researcher at the University of Wageningen, demonstrated that people ate much less when they were presented with hard texture foods (such as gofre -type fries) compared to soft texture foods (such as potato puree), regardless of whether they were ultra -processed or not. “What we saw was that the speed of eating and the texture properties of the meals boost consumption, not the degree of processing,” says Forde. What do we do then? Although the debate on the definition and the exact mechanisms continues, the general trend is clear: a diet with a high percentage of ultraprocesses is consistently associated with worse health results. The solution, however, does not seem to be a total prohibition. Kevin Hall himself, one of the most critical researchers, admits which consumes salad salads and dressings bought in the store. His advice for friends and colleagues is pragmatic: “Eat more vegetables without starch, legumes, fruits, integral grains and limits the intake of added sugars, sodium and saturated fats. Choose the ultra -processed that help you to be convenient and affordable, and avoid those that make it difficult.” Images | Alan Alves Xataka | Making rice of more is no longer a mistake: cooling it and reheating it can reduce your calories according to some nutritionists

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

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

Liver King, the influencer that recommends eating raw livers (and other similar foods) has been arrested in Texas

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In social networks he became famous as Liver Kingthe “King of the Liver”, but his real name is Brian Johnson. The last months have been hard for this influencer American known for promoting an extreme diet in which, as it is to be assumed, the liver has an important role. Crude, yes. Boom and fall. This week Brian Johnson It was arrested For “terrorist threats” against another Internet star, Podcast announcer Joe Rogan. The arrest marks the lowest point in the boom and fall cycle of this popular and controversial Internet figure, who, who, who, who, who, who, who, who, who, who, who According to the local presshas already been released on bail. Johnson reached his dimension of fame for promoting a radical diet in which the key piece is in casque and other unconventional meats (testicles, brain, penises, bone marrow and, of course, liver), usually in raw. This diet was one of the pillars of a “ancestral” way of life that also included other aspects such as physical training or hunting. Before reaching fame as Liver KingJohnson launched his own business dedicated to dietary supplements. This peculiar way of life won millions of followers: today, Liver King It has about 6.1 million followers in Tiktokabout 3 million in Instagramand more than 1.2 million in YouTube. Just a few months ago it was released in Netflix a Documentary about your figure. Raw liver and muscles. Johnson’s career has been dotted with controversies. One of them when in 2022 had to apologize Upon revealing that part of the physicist who presumes is due to steroid consumption. But among all the controversies that this influencer And entrepreneur, his dietary recommendations are the great constant. Johnson’s advice (and those of many others Influencers dedicated to this business) They have been criticized from various sectors including, of course Nutrition and health experts. According to Jonathan Jarry explains In the McGill University blog, the idea behind the unique diet promulgated by Johnson is the pseudoscientist concept that consuming something will grant us an advantage developing that something: eating liver will improve the health of our liver, eating brain will make us smarter, etc. We can imagine what for this rule of three should be consumed to improve virility. “What is eaten is raised,” said through the popular proverb. Not so healthy. Not only is it not true that raw meat will not give us any advantage at the nutritional level, it also puts us at risk. Different studies have indicated that There are risks derived from this type of consumption. For example A study Posted in 2008 in the magazine of The Korean Society for Parasitology and Tropical MedicineIt observed an increase in the risk of developing toxocariasis. This consumption It has been linked even at the risk of contracting the so-called crime-gauged fever. The hidden truth. As usual, among the tips of doubtful utility of Gurus as Liver King There may be a really redoubt. Exercise regularly or avoid excessive use of digital devices can be perfectly valid advice. Throughout his career, the influencerHe has “moderating” his diet and it is usual to see him consume more “conventional” meats also cooked and even products of the garden. “There is a real apex in Liver King’s way of life (exercising is good, very refined foods are less good, and fresh air is beneficial) but that grain is lost in its huge bowl of casque, bone marrow and talled, which encourages its followers to consume daily to achieve strength and happiness,” explained in his article Jarry. The problem arises when these truths serve to give credibility to pseudoscientific beliefs that can put our health at risk or when these certainties are used to sell products that have little to do with them. In Xataka | The “paleo diet” is not as “paleo” as it seems: archeology dismantles one of the most popular trends of the moment Image | YouTube, Theliverking / Federico Arnaboldi

3 foods that will help you fight the flu

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In the middle of winter the flu symptoms that can be combated by adding a variety of superfoods to the diet to strengthen the immune system due to its rich content of nutrients and antioxidants. Turmeric, ginger and citrus stand out for containing bioactive compounds, according to science. Health expert Dr. Sham Singh andexplains to Express the benefits of these superfoods, supported by a study carried out by experts from the company Wren Kitchens that accounts for the healing profile because they contain vitamins, minerals and bioactive compounds, It is not surprising that the three ingredients have been commonly used as a home remedy since ancient times to relieve respiratory infections, coughs and the characteristic discomfort of the flu. The recommendation of specialists is to first resort to medical advice and consume foods that help strengthen the immune system. Foods that you can include in your diet to combat the flu Turmeric The composition of turmeric contributes to raising defenses.Credit: Shutterstock Turmeric is a deep yellow spice with an active component called curcumin, with anti-inflammatory and antioxidant properties that help fight inflammation in the body, which is a factor that generates diseases, since it weakens immune responses, explains Sham Singh. This spice is the ingredient in culinary recipes such as rice, stews, sauces and home remedies; as well as infusions and drinks, which is why it is highly appreciated for its delicious flavor and properties. Including turmeric in your daily diet is a simple way to take advantage of its multiple benefits, says Singh. “Curcumin, the main curcuminoid compound found in turmeric, has been shown to have broad activity as an antimicrobial agent, limiting the replication of many different fungi, bacteria and viruses,” reveals research from the Regenerative Medicine Program of the Research Institute of the Ottawa Hospital published by the specialized magazine Viruses. Ginger Ginger Credit: Shutterstock Ginger is a root considered a superfood that is part of botany. Its use dates back to ancient times for its antimicrobial and anti-inflammatory properties. Ginger is one of the most used ingredients in infusions for relieve infections, sore throat and cough. It has a strong anti-inflammatory activity due to the antioxidants it contains that combat cellular damage caused by free radicals. An investigation of Frontierspoints out that “the raw ginger extract has biological activities such as antioxidant, anti-inflammatory, antibacterial, antiviral and anticancer properties.” Due to its versatility, ginger, in addition to being consumed in infusions, is also It is used for culinary recipes, especially for colder early ones like autumn and winter. Citrus Citrus fruits are a source of vitamin C.Credit: Shutterstock Because they are rich in vitamin C, citrus fruits, such as lemons, oranges and tangerines, are part of the superfoods recommended by Dr. Singh. The consumption of vitamin C helps prevent infections, reduce the severity of flu and cold symptoms, reveals the researcher. Citrus fruits are used in juices, infusions, salads, desserts and can be eaten as fresh fruit after meals or as snacks. Keep reading: –The superfood to eat at night to lose weight–The best combinations for ginger infusion–What are the benefits of drinking turmeric with lemon?–Take advantage of the healing effects of turmeric by avoiding these three mistakes–Natural cleansing lemon: rich in antioxidants and with anti-inflammatory properties–The pros and cons of drinking lemon water on an empty stomach daily

5 anti-inflammatory foods you can buy at Dollar Tree, according to an expert

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A balanced diet is one of the pillars of health, and it can be expensive if the information is not managed to allow choosing products according to needs and at a low cost. A gastronomy expert assures that By reading the labels carefully you can find good options at Dollar Tree like 5 anti-inflammatory foods that he managed to achieve with this method. Recipe developer, and Professional Home Economist (PHEc), Kris Osborne explains in Eating Well that although it is not a common place to look for healthy foods, in Dollar Tree found substantial savings on items like: omega-3-rich salmon and walnuts, antioxidant-packed frozen berries, and fiber-packed oats. Osborne explains that nutritious eating can be accessible to everyone and that a vital element is carefully reading labels combined with strategic purchasing to stock up on anti-inflammatory foods. An expert in gastronomy and family savings explains which are the cheapest anti-inflammatory foods at Dollar Tree.Credit: Shutterstock Remember the importance of keeping inflammation at bay so that the body has the ability to heal from injuries or fight infections. “Anti-inflammatory foods, like little firefighters, help calm inflammation (the fire) in our bodies through their unique combinations of bioactive compounds, antioxidants and essential nutrients,” he adds. Although for many the term “anti-inflammatory” sounds expensive, the expert makes her specific food recommendations.but not before warning that there are many processed foods at Dollar Tree, so it is essential to read the labels. Pink salmon without skin or bones Salmon is rich in omega-3, a fat good for the heartCredit: Shutterstock Chicken of the Sea pink salmon, without bones or skin, is rich in omega-3 fatty acids, vital for health, since the body cannot produce them and must be taken from food or supplements. This product can be found at Dollar Tree in 2.5 ounce packages for $1.25. The expert comments that she buys several bags of salmon to prepare salads, sandwiches, and salmon burgers. A quick recipe involves mixing fatty salmon flakes with fresh herbs, a raw egg, breadcrumbs, a tablespoon of Greek yogurt, and mustard for a tasty meal that serves as a starter, side dish, or topping sandwiches. frozen vegetables Fresh vegetables have many benefits, but frozen vegetables are very nutritious, cost-effective. At Dollar Tree you can get a variety of vegetables for $1.25; the cauliflower rice weighs 10 ounces and the seasoning mix weighs 12. TJ Farms riced cauliflower, which Osborne adds to smoothies and sauces to provide fiber and nutrients, which are key to relieving chronic inflammation. There’s also TJ Farms’ Cajun Trinity of onions, celery, and red and green bell peppers, to add to preparations rich in antioxidants that fight cell damage and provide additional vitamin C. Natural oats Oatmeal is rich in nutritional and functional elements, since it is one of the few cereals that is marketed in its complete form, preserving all its parts.Credit: Shutterstock Oatmeal is one of the foods considered anti-inflammatory because it is rich in antioxidants and natural fiber. At Dollar Tree the traditional Sunco Natural oats. The expert buys four to six one-pound bags at a time, since it is one of the products she consumes the most. Oats contain special compounds called Aveanthramides that are 10 to 30 times more potent as antioxidants compared to polyphenolic compounds typically found in other grains, he explains. Walnuts in halves and pieces 5 servings of nuts a week is associated with better brain function in old age.Credit: Shutterstock Another recommended product to purchase is 2-ounce bags of walnuts. Nuts are rich in omega-3 fatty acids of plant origin. As we have mentioned, omega-3 is a key nutrient for cardiovascular health and a source of good quality energy and has a satiating effect that reduces appetite between meals. Recently, the FDA included nuts among “healthy” foods. The recommended amount of nuts per day is 30 grams, they can be eaten as a snack, added to salads, desserts, oatmeal, yogurt and sauces. frozen berries Berries are rich in plant chemical compounds. beneficial that may offer protection against DNA damage.Credit: Shutterstock Frozen berries in a 20-ounce presentation for $3, it is one of the most expensive he found, although he admits that it is one of the best deals. Blueberries and strawberries are the anti-inflammatory ingredient packed with antioxidants, which are effective in preventing cardiovascular diseases and hypertension. Berries can be added to smoothies, yogurt, overnight oats, desserts and jellies. Keep reading:

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