freezing

Freezing eggs costs up to 5,000 euros. These scientists propose rejuvenating oocytes so they do not have to freeze them

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Today, many women they postpone motherhood until well past 30. The search for advancement in one’s professional career, work-life balance problems or economic instability tend to be the main causes why the average age of motherhood in Spanish women is now over 32 years old. In reality, in many cases, everything starts from economic instability. It is the reason why many women wait until they are successful in their careers to have children and also the reason why they cannot financially afford to pay people to help them take care of their babies without having to exploit grandparents. In short, having a child is expensive, so it takes many years to save enough. Unfortunately, the longer motherhood is postponed, the more difficult it is to achieve pregnancy and the greater the risk that the baby will be born with certain chromosomal syndromes. Oocyte freezing is often offered as a solution, but this is also expensive. If there is no money to have children, there may not be any to freeze oocytes when they are still young enough. Therefore, the proposal by a team of scientists from the Czech Republic, Germany and the United Kingdom to rejuvenate oocytes with the help of a single protein seems most promising. A protein to rejuvenate them all. One of the main reasons why fertility problems occur as age increases is the appearance of errors in meiosis. The authors of this researchwhich was presented last January at the British Fertility Conference in Edinburgh, they realized that there is a protein called Shugoshin 1, which has the ability to prevent precisely those errors in meiosis. By microinjecting this protein into oocytes donated to a fertility clinic, the effects on meiosis decreased, going from 53% in untreated oocytes to 25% in treated oocytes. For this reason, these scientists are already seeking the necessary permits to carry out clinical trials with patients who are going to undergo an in vitro fertilization (IVF) process. Clarification here: Although colloquially we always talk about eggs, the egg is the final maturation phase of the oocyte, which normally ends if there is fertilization. Therefore, what is donated or extracted for an assisted reproduction cycle is an oocyte. What happens in meiosis. Meiosis is a cellular process by which one cell divides into four others, with half as many chromosomes as the original. It is very important in sexual reproduction, since eggs and sperm are obtained which, when they fuse, add their chromosome ends and give rise to a zygote with the original number of chromosomes that human cells have. That is, if humans normally have 46 chromosomes, the egg produces 23 and the sperm produces the other 23. The two parts of meiosis. This process has two parts, each composed of several phases. Broadly speaking, after an initial crossing over phase to give rise to genetic variability, the pairs of chromosomes are placed in an orderly manner in the center of the cell. Afterwards, each member of the pair moves to one pole of the cell, so that it divides into two equal ones. Each of these cells will have one member of each pair of chromosomes. Those chromosomes that have separated still have two chromatids, with the characteristic X shape with which they are usually represented. Thus they reach the second part of meiosis in which the process is repeated again. All the X-shaped chromosomes go to the center of the cell. Then, a chromatid from each chromosome goes to each pole of the cell, which divides as before. Each of those chromatids will be a chromosome in the new cell. Thus, in the end, there will be four cells with half as many chromosomes as the initial one, although only one thrives to finally become an egg. The problems of age. There are several problems by which age can affect meiosis. However, it has been seen that the Shugoshin 1 protein has an essential role, since it acts as a kind of glue, preventing chromosomes and chromatids from separating prematurely or in an inappropriate way. That is why they wanted to test the experiment that has given these scientists such good results. A limitation. Success rates in IVF They usually begin an increasingly rapid decline after the age of 35. For this reason, these scientists wanted to make a distinction in their study between oocytes from children and adults of that age. Although the average was what we have already mentioned (change from 53% to 25% defects), with oocytes from over 35 years of age it only went from 65% to 44%. It’s not that statistically significant. However, there were only 9 oocytes in that age group, so it was not a sufficient number to draw conclusive results. Be that as it may, with the total it is clear that this protein can be very beneficial. It shouldn’t be frozen. Oocyte freezing It’s a strategy which is used to keep these cells in a more youthful state. If a 25-year-old woman freezes her oocytes, but decides to have children at 30, she can use those oocytes, which will have more or less maintained the qualities of the 25-year-old, and undergo an assisted reproduction process in which it will be easier to achieve pregnancy. The problem is that, at least in Spain, the price of freezing oocytes It can range between 2,000 and 5,000 euros. If a woman is not financially ready to have children at 25 or 30, she may not be ready to pay that sum of money either. In search of the clinical trial. Microinjection into oocytes already exists among assisted reproduction techniques. It is carried out through ICSI, a tool that consists of microinjecting the sperm directly into the oocyte. It is very useful in case there are few sperm and/or they are not very mobile. That makes clinics ready to microinject the Shugoshin 1 protein into oocytes. Even so, logically, the viability of this process must be tested. That is why the authors of the … Read more

We knew that freezing bread was convenient, cheap and fashionable. What we are not clear about is that it is “so good” for health

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The world has changed. And if there is something where that It is more noticeable than in water, land or airthat’s bread. HE note on bread and it shows a lot. So much so that, despite the attempts in recent years to revitalize it, the culture of bread (those 315 varieties that identified Jose Carlos Capel at the end of the 80s) is in clear decline. Thus, the idea of ​​buying bread every day is increasingly in the minority and the big question that thousands of people ask is… “Is it really a good idea to freeze it?” And, to the surprise of many, it is a good idea (although not as good as it wants to let us know). You just need to do it well. So you don’t lose properties? As the dietitian-nutritionist explained Nuria Romero in Ideal“we can rest assured, because when frozen, bread does not lose nutritional properties.” Although, it is true that “sometimes its texture or flavor can be affected.” And is any bread worth it? The best are “those that are less toasted, since they are the ones that best hold the moisture balance between the crust and the crumb.” For the same reason, it is also a good idea to freeze large breads or those that are made from whole wheat or rye flour. How do you freeze bread? Although it may seem obvious, freezing bread is very very simple. There are three easy steps to implement. The problem is that most consumers They are not usually applied systematically. The first thing is to choose fresh bread at room temperature. If the bread is already starting to get hard or hasn’t cooled completely yet, the end result will be much worse. Later, it is highly recommended to cut it into portions that make it easier to defrost later. In this sense, many people choose to cut it into slices. And then pack it airtight. This way we ensure that moisture from the freezer does not come into contact with the slices. And so (well isolated) you can last up to six months in a lot of trouble. And how do we defrost it? That is usually the other big problem: if we do not defrost it correctly, it can lose its freshness. Therefore, the most effective way to do it is at room temperature: placing it on a rack so that moisture does not accumulate, defrosting gives very good results. If we are short of time, it can be defrosted in the oven (at about 160 degrees, wrapped in aluminum foil for 10 or 15 minutes) or directly in the toaster if we have it sliced. Is that where the magic begins? We have seen it in many articles: for example, as he explained Dr. Karen Alarcón Fuentesgastroenterologist and endocopyist, when unfrozen “a large part of the carbohydrate in the bread will be converted into prebiotic fiber.” Something that “not only benefits your microbiota, but will also regulate your blood glucose.” But is it true? It is not clear. As our colleague Liliana Fuchs explained to usis something that “has a certain scientific basis, but is of no use in practice.” The key to all this mess is in the resistant starch“a type of carbohydrate that is difficult for our body to process, it is not completely digested and has a similar effect to fiber.” The problem is that, in the case of breadit has only been possible to demonstrate that freezing it (and roasting it later) reduces the glycemic index, although it was a fairly small study. The process does not affect resistant starch. And, in fact, “the effect on the health of a normal person will be practically nil; the total diet and daily habits matter much more.” Image | Charles Chen | Coffee Danube Still Life Photography In Xataka | We have been eating bread with “hidden salt” for so long that we have forgotten its true flavor. That’s going to change

How is it possible that Spain is freezing in the middle of a ‘warmer than normal’ winter?

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When you look out the window these days, it’s easy to ask yourself a very clear question: didn’t they say that This was going to be a warmer than normal winter.? With the storm Francis opening the door, followed by Ingrid and Joseph, and the snow level plummeting up to 500 meters in the northwest, the thermal sensation in January 2026 is far from “mild”. And although we can think of an error by the AEMET in its predictions at the beginning of the season, the problem is in the probabilities What was said. The AEMET in his initial prediction For this winter they did not use a crystal ball to ensure days of sun and beach, but rather they resorted to prediction models that showed a probabilistic situation: they placed almost all of Spain in the warm tertile. This means that there was a very high probability that the average temperature for the entire quarter was among the 33% warmest winters in the historical record. The chance of it being a colder winter was just 10%. When it comes to rainfall, the truth is that They didn’t get too wet at the AEMET by giving the same probability for it to be wetter, drier or normal than those of other years. He gave all of these 33%. January 2026. When we stop looking at the probabilistic models and move on to meteorological reality, we already see that there are substantial differences. And it is that Throughout this month we have had a severe entry of arctic air, notices in all communities and relevant snowfalls in the Cantabrian Mountains and the Pyrenees. It’s a bookish winter episode. Data is still missing. A freezing week does not make a cold winter, and everything indicates that after these storms that we are enduring right now, temperatures will rebalance between 1 and 3 degrees above the table. And for the AEMET this winter we have not yet had any cold wave which would mark the third consecutive year without them in Spain. According to the historical series, since 1975 the duration of cold waves on the peninsula has been reduced by 1.2 days per decade and that is why this winter is presented as one more to reduce this average in our climatological history. The NAO factor. The models certainly cannot see the climatological “day by day” coming very far in advance, since seasonal predictions, which are based on systems like ECMWFhave limited resolution. In this case we are talking about contextual tools for energy management or agriculture, not a “horoscope” to know if we will be able to ski without snow in the mountains. What the European winter climate largely depends on is the North Atlantic Oscillation (NAO) and the Arctic Oscillation (AO). In this case a positive NAO indicates a westward, warm and humid circulation. But if we talk about a negative NAO, it translates into a blockage that allows polar air to escape to the south, which is what is happening to us right now. The problem. It is precisely because these coupled atmosphere-ocean models have a low ability to anticipate what phases the NAO will be in months in advance. They get the global thermal signal very well, such as background warming, but it is difficult for them to see the specific sequence of cold entries. A change of pattern. The debate about whether the “AEMET fails” with its predictions usually hides a deeper climate reality. And a “warm winter” in the current context of climate change does not mean the disappearance of winter, but rather it means that mild days and mild minimum temperatures are becoming more frequent, and cold waves are less common and less lasting. Next weeks. If we look beyond this week full of water we find ourselves again faced with uncertainty. According to the prediction made by the AEMETit is expected that for the week of February 2 to 8 a similar meteorological pattern will continue with Atlantic storms at our altitude, so there would be water throughout all of Spain. What the models predict, although everything can change, is that it will be presented in the west of the peninsula an extremely wet period over the next two weekswith rainfall that would be counted per liters of water in very specific areas of Spain and Portugal. In Xataka | We have always believed that London is very rainy and that Barcelona is not. The only problem is that it’s a lie

Buying seafood before Christmas Eve saves up to 40%. A mistake when freezing it ruins your dinner

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Christmas is coming and, with it, the spread of the large tables. In Spain, seafood is the absolute king of the banquet, but its presence this year is once again marked by a “stratospheric” price increase. According to data from the OCUshopping on the eve of Christmas Eve can mean paying 78% more for barnacles or 53% more for clams. Given this scenario, the freezer becomes the best ally of savings, allowing discounts of up to 40%. However, saving can be expensive. Science and gastronomy issue an urgent warning: the problem of Christmas poisoning is usually not the original product, but rather our management of the cold at home. The golden rule: immediacy. The most common mistake begins at the front door. According to CuidatePlusmany consumers make the mistake of leaving seafood in the refrigerator “for a couple of days” before deciding to freeze it. Microbiology explains that the final quality depends directly on the initial state. You have to freeze it “as soon as you get home” to stop the proliferation of microorganisms in its tracks. Furthermore, prior preparation is a step that we cannot skip. As highlighted in the online fishmonger Mariskitoit is essential to wash the pieces well and, above all, dry them with absorbent paper. The outside humidity creates ice crystals that damage the fiber of the animal, ruining its texture. It is not just a question of flavor, but freezing is the only safe barrier to neutralize parasites like Anisakis. Each species has its manual. Not all seafood accepts the same treatment. To avoid errors that ruin the product, we must distinguish the families: Large Crustaceans (Crabs, crabs, crabs): They should always be frozen cooked. The professional trick is to wrap them in a cloth moistened with their own cooking water so that they do not dry out. a detail: they should be stored with their legs up to prevent the internal broth from being lost (“the chub broth“). Small Crustaceans (Prawns, prawns, crayfish): They prefer raw, especially if they are going to be grilled. In the case of crayfish, although crude oil can aesthetically blacken the headits quality is not altered; If you prefer to avoid this, pre-cooking is a valid alternative. Bivalves (clams, mussels): There is a technical debate here. In the sources consulted, some of them suggest steam them beforehand so that the meat does not stick to the shell, others hold which must be raw to keep their marine essence intact. The forbidden: never freeze barnacles or oysters. Their texture is destroyed and, in the case of oysters, it is extremely difficult to know if the animal has died before the process, raising the risk of toxicity. The moment where everything can be ruined. Yes, we are talking about the defrosting process. The gold standard It is non-negotiable: always in the refrigerator, never at room temperature or under hot water. The safest method is to use a rack over a tray. This prevents the shellfish from coming into contact with the water it releases, a place where bacteria “have their fun.” If time is of the essence, from a food safety portal recommends submerging the piece in cold water with salt in an airtight bag, but they prohibit the use of the microwave because it “cooks” the edges of the seafood and ruins its texture. How do they last in our refrigerators? According to the fishmonger Solo Mariscosthe freezer must reach at least -18ºC. In the refrigerator, the optimal temperature ranges between 0ºC and 4ºC. But the cold also has enemies. From Mariscos Carrillo warn that the air in the refrigerator dries out the product; Therefore, they recommend covering the seafood with a damp cloth. Regarding the times, Mariscos Gallego set expiration date to the “trunk of memories”: bivalves should not spend more than 2 months frozen and large crustaceans a maximum of 3 to 4 weeks if we want them to maintain their premium quality. Can I die from poor intake? Food poisoning is not just an upset stomach. bacteria like Salmonella, E.coli wave Vibrio They can cause everything from severe dehydration to sepsis (a fatal immune system response). Additionally, there is the danger of toxins; as Dr. Masarat Jilani explains in a report to The Guardiansome like those of Bacillus cereus (common in reheated seafood rice) they resist even the heat of cooking. Added to this is the problem about heavy metals. Although shellfish (prawns, mussels) usually have low levels of mercury, we should avoid large species such as bluefin tuna or swordfish in pregnant women and children under 10 years of age. The safety test on the plate. As a final piece of advice, there is one piece of advice that is infallible: the “hit test“. Before cooking a clam, if it is open and does not close when you give it a little touch, it is dead and should go directly in the trash. Christmas is a time to enjoy, but as Dr. Jilani concludes“most poisonings disappear within days, but prevention is the only way to avoid extreme cases.” This year, don’t let saving in your shopping cart be a bet against your health. Image | Unsplash Xataka | The great Christmas revolution in Spain is not the millions of LED lights: it is the rise of “Tardebuena” and “Tardevieja”

Freezing rice not only saves time and work: for many Tamnb nutritionists

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When one makes rice, there are only two options: either you fall short, or kitchens to feed half regiment. In that second case, the usual thing is to save it in a taper for the next day. What everyone knows is that this daily gesture – guard, cooling and reheating rice – can have effects on your health and even help you absorb less calories. But if it’s just reheating it … There is something else. And no, it is not a Tiktok kitchen trick or a fashion without a base: it is pure biochemistry. In a report by El Confidencial, Dr. María Muñoz – specialist in digestive system at the Virgen de la Arrixaca hospital in Murcia – made it clear that the rice of the next day has no magic, but enough science. “Did you know that cooked and then frozen rice can have fewer calories? It is not magic, it is science and has to do with how your body digests starch,” he explained. The secret is on the starch. The key to this transformation is a substance called Resistant starch. When cooking foods rich in starch – such as rice, pasta or potatoes – a process called gelatinization is produced: starch chains are messy and become more accessible to our digestive enzymes. But if that food cools (for example, in the fridge or freezer), those chains are reorganized in a more compact and less digestible way, through a process called retrogradation. The result ends that starch becomes resistant, that is, it is not absorbed as glucose. Instead, it reaches the colon and acts as a prebiotic fiber. Less calories, better digestion. This type of starch – the so -called type 3 – behaves like a fiber: feeds the good bacteria of the intestine and generates beneficial compounds such as short chain fatty acids, including butyrate, essential for intestinal health. According to has pointed out Dr. Muñoz in El Confidencial, that resistant starch “is not digested or absorbed as glucose, but passes to the colon as a fiber, having a prebiotic effect.” In other words, the body absorbs less calories and experiences a more moderate glycemic response. Something especially useful for people with insulin resistance, digestive problems or who seek to control their weight. Science behind. As We have explained in Xatakavarious studies partially support the benefits of resistant starch. From Cleveland Clinic They define it As “a functional fiber that can help improve intestinal microbiota, regulate blood sugar and contribute to the immune system.” Now, not all types of resistant starch act the same. According to a meta -analysis posted in Scientedirectthe most powerful effects are observed in the types present naturally in foods such as green bananas or legumes. Type 3, the reheated rice, also shows benefits, although to a lesser extent. In other words, you can add, but it will not work miracles on its own. But there is a silent bacterium. The rice has its weak point, and it is not the microwave. When it is already cooked, it is especially vulnerable to a little known but quite resistant bacterium: Bacillus cereus. This bacterium can survive the heat of cooking and, if the rice stays too long at room temperature, find the perfect environment to multiply. The problem comes that it is not enough to reheat it: their toxins can continue there, causing poisoning with symptoms such as diarrhea or digestive discomfort. A silent risk that many times goes unnoticed between tuppers and leftovers of the previous night. Dr. Muñoz He has warned In the confidential that a bad conservation can have consequences. And in Xataka He also alerted that the cooling and overheating cycles – precisely those needed to generate resistant starch – are an ideal environment for this bacterium if they are not handled well. The recommendations are clear: cooling the rice in less than an hour, save it in the fridge (or freezer) without exceeding 48 hours if it does not freeze, reheat only once and never leave it several hours at room temperature. One last concern. Rice not only worries how we cook it, but also how it is grown. In an article published in Xatakawe collected the results of a study that launches a disturbing warning: climate change could be increasing arsenic levels in rice. The reason is in the combination of two factors – more carbon dioxide and higher temperatures – that facilitate plants to absorb more arsenic of the soil. If the trend continues, the impact could be noticed around 2050, especially in regions where rice is basic food. Reheating is not magic, but it can help. Finally, reheating rice can help you absorb less calories, but you will not convert a paella dish into a miraculous diet. Science supports it, provided that good conservation practices are followed. What began as a fashion on social networks has ended up opening a broader conversation about microbiota, glucose and eating habits. In the end, it’s not about changing your life for a rice taper. But with a simple gesture you can improve your intestinal health and reduce the caloric load a bit. Image | Pexels Xataka | The strange worship of resistant starch: what is behind the fever to cool food so that fattening less

There are people freezing mandarins and clementines to eat them later as a “ice cream”

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In one of the many viral videos that can be making a Scroll Fast in social networks, a young woman a frozen cucumber is passed by the face with the solemnity of who applies a luxury mask. It seems absurd, but the clip accumulates thousands of “like.” It is not an isolated case: in networks, frozen foods have become homemade cosmetics, visual snacks and even summer rituals. This year, a new trend makes its way with force: freezing fruits, and especially Clementines. The goal is not to keep them for later, but enjoy them in their most refreshing and surprising version. A citrus explosion. The phenomenon, baptized by some like the “Frozen Clementine Hack”, became popular after the video by creator Hannah Rose, who already exceeds 10 million views on Instagram. The procedure is simple: freezing clementines, passing them under hot water for a few seconds and cutting them in half. The result is small frozen segments that easily detach from the skin, ready to eat as if they were natural jelly. As They have detailed in a Food & Wine reportattractiveness goes beyond flavor: crunchy texture, the sound when bite and the star pattern that appears when cutting the fruit contributes to a complete sensory experience, ideal for sharing in networks. Is it another posture sample? Beyond the visual impact, the truth is that there is a logic behind this viral gesture. Fruit fruits is not new, but some lend themselves better than others. Clementines, for example, have less free water than other fruits, which reduces the risk of large ice crystals that break its structure. According to My partner explained in this media“The more water a food has, the more its structure is altered when freezing.” Hence, the defrosted lettuce is soft and watery, while small and firm fruits such as mandarins, or starch vegetables such as peas, support the process much better. Is it healthy? In principle, freezing clementines is perfectly safe and healthy, provided that minimal precautions are followed. The ideal is to consume them directly frozen or fresh from the cold, avoiding leaving them at room temperature too long. At a nutritional level, most important compounds – fibra, minerals, proteins and fat -soluble vitamins – remain stable in the freezer. Yes indeed, As we have explained in this mediumsome hydrosoluble vitamins such as C can decrease during the defrosting process. In other words: it is not a miraculous way of consuming fruit, but it does not have relevant inconveniences. And if that helps more people eat fruit in summer, maybe I have already fulfilled its purpose. Opening the door to other fruits. As they have pointed out In Food & Winefrozen grapes, for example, They have been a typical snack for some time In summer. The mango in Frozen cubes It is ideal for soft milkshakes or ice cream. And the watermelon, although it is not recommended to defrost to eat raw, it works well if it is consumed directly crushed as graniza. The summer fruit. What began as one more curiosity in Tiktok has ended up consolidating itself as a summer habit with some scientific support. Beyond the filter and the sound effect, freezing fruit – especially the one that tolerates it well – can be an accessible and attractive way of maintaining healthy habits even In full heat wave. Image | Instagram and Unspash Xataka | Solving the big question that always arises when we freeze food: whether it loses nutrients or not

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