healthy eating

Enriched milk: the best option for people over 65 years of age

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Milk enriched with the milk fat globule membrane (MFGM) and foods that contain it can help people over 65 years of age to improve your cognitive abilities, including short-term memory. Reaching old age involves changes in the body that include neuronal wear and tear that has consequences such as diseases, memory loss, Alzheimer’s and senile dementia.A balanced diet, which, according to studies, includes foods rich in MFGM, can help recover the ability to remember recent experiences. Benefits of MFGM for cognitive health A study of the Department of Psychological Medicine at the University of Auckland in New Zealand reveals that The milk fat globule membrane (MFGM) contains “bioactive proteins, carbohydrates and lipids.”vital to improving mental health in three key stages of human life, that is, childhood, adulthood and old age. The study published by the specialized magazine Food indicates that MFGM compounds “play a fundamental role in maintaining the integrity of the cell membrane and the capacity for neuronal signaling, which promotes brain health.” MFGM and its phospholipid components can ““Improve mental health by reducing neuroinflammation and promoting the synthesis of neurotransmitters through the gut-brain axis.” Based on tests conducted by researchers on age-related cognitive decline, MFGM helps reduce the negative consequences of situational stress, improve brain health in old age, and reduce depressive symptoms. Other Oxford research reveals that sweet whey, the co-product of butter manufacturing, is rich in bioactive components of MFGM. How does MFGM help cognitive health? Fortified milk improves cognitive abilities in older adults.Credit: Shutterstock A study published by the “Food Sciences Research Institute (CIAL, CSIC-UAM)” found that MFGM-enriched milk improves episodic memory in people over 65 years of age and prevents mild cognitive impairmentquotes El Cronista. Milk with MFGM is rich in sphingolipids, ospholipids, and glycoproteins and other compounds that, as we already mentioned, are key to improving brain functions. These three components play important roles in brain health. For example, the main lipids in cell membranes are phospholipids, which contribute to strengthening the nervous system. While phosphatidylserine improves depression, stress and Alzheimer’s and sphingolipids promotes memory and brain health. Specialists recommend including this type of milk in the diet to prevent mental deterioration and improve the cognitive health of adults. Keep reading:

2025: The rise of functional food and commitment to the environment

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In a world where food consumption is growing due to the use of social networks, it makes way the trends more conscious foodhealthy and friendly to the environment. The trends of 2025 outline it as a year of smarter eating in which the way food is produced and the functionality of what we consume become relevant, which gives value to food. For several years, international organizations such as the United Nations Organization (UN) They have called on countries and the food industry to adopt more environmentally friendly production methods. It is a pending task, but it has experienced progress with an impact on the food choices we make daily and an example is the popularity of plant-based nutrition. This type of diet is on the rise and has a spectrum that goes beyond vegetarians or vegans, according to EuroNews. More and more people are adopting a flexitarian diet that increases the consumption of vegetables over meat, without abandoning the consumption of animal protein. Measurements by the Berlin NGO ProVeg reveal that 24% of Polish consumers identify as flexitarians, quotes Euro News. Added to the growing consumption of vegetables is the trend of zero-waste food, Therefore, there is greater awareness of the consumption of food in all its usable parts and chefs and consumers use recycling techniques and are inclined to use ecological packaging, reusable bags, among others. Functional eating: eating more consciously Consumers value the benefits of food when choosing.Credit: Shutterstock The increase in vegetable consumption is accompanied by a more conscious way of eating, which implies valuing the contributions of food, beyond the ingredients of a recipe. That is why there is more interest on the part of consumers to choose functional foods that provide benefits for health in general. Drinks with medicinal herbs to relieve discomfort, consumption of kombucha and kimchi to improve intestinal health, the use of spices and roots in food to relieve inflammation are just a few examples of the rise of this trend. In the section of Meal from the New York Journal, We publish information on food trends and functional food that you can consult, as well as recipes and tips to make the most of food and reduce food waste. Consultation here. Keep reading:

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