Whats

What’s new and how to update

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Google steps on the accelerator with the development of Android Autoand the Android Auto 15.5 beta. Once again and to the frustration of users, this new version no new features or external changes that you are going to notice, although as always there are some new developments in terms of bug fixes. But otherwise, it seems that all the changes are internal, and we can see small steps in changes such as audio and voice control. We are going to explain all this to you in the next few lines. What’s new in Android Auto 15.5 beta As we told you at the beginning, the first thing is to let you know that this new version has no external news. You won’t find any new options or functionality, and apparently nothing will have changed. However, internally there are some new developments. First of all, gray screen problems are solved that appear to some users, and stability is improved by trying to ensure that it does not continue to happen in future versions. Problems in music playback control should also have been fixed, as well as some bugs found on phones running Android 16. Also New compatible vehicle models have been addedsomething that happens in each new version so that no new car is left without compatibility. Looking to the future, Google is also remaking the Android Auto audio system, with the intention of solving existing problems in the connection between car and mobile. This will be done little by little. They are also being patched problems with voice control of Android Auto, as well as several specific errors from the Google assistant. By the way, there is still no trace of Gemini’s arrival. And why is this going so slow? Well because The Android Auto news goes insideand being a system to use in the car any error in the app can be fatal. That is why in the Android Auto updates They can’t just release a new feature and then improve it, because each failure can cost lives. How to update Android Auto Beta As this is a beta version, you will still have to wait a few days until it reaches its final versionsince the betas are closed, although in this link You can try your luck in case there is a gap in the beta program, something that doesn’t usually happen. The other method to test the beta is download and install its APK fileavailable in the Android Auto page on APKMirror. On this website you will have to choose between the ARM and ARM64 architectures, although if your mobile is current it will almost certainly be the ARM64. Once the file is downloaded, you have to install the APK on your Android manually and reboot. In Xataka Basics | News from Google Maps: new incident reports arriving for mobile and Android Auto

What’s behind the fever for drinking electrolytes every day

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During a trip to Mexico, the heat passed me an invoice. She was soaked in sweat, exhausted, with dry mouth, despite not stopping drinking water. At that time, a friend offered me a drink with electrolytes. I tried it, without many expectations … but the truth is that something changed. I felt better. It was the first time I tried something like that. Since then, I have asked myself: did you really need those electrolytes or was it pure placebo effect? What are exactly? To understand it easily, electrolytes are minerals such as sodium, potassium, magnesium, calcium or chloride. However, there is a superlative difference that makes it different: they are electrically loaded. In other words, they play a fundamental role in processes such as heart rate regulation, muscles contraction, nerve function and liquid balance in the body, According to Medlineplus. And how do you lose them? They leave with sweat, with urine, and also when you are sick and your body loses liquid quickly. In such cases, replenishing them is not a whim, but a necessity. Dr. Javier Marhuenda, nutrition expert, He has warned at the Spanish Academy of Nutrition and Dietetics in losing too many can have serious consequences: from fatigue and spasms to heart problems or seizures. Should we replenish them daily? The short answer is: not necessarily. And for most people, it is not recommended either. In a report for The New York Times They have pointed out That there is a belief that we need to replace electrolytes constantly, even in moderate training or in everyday life. However, this theory does not have as much scientific support as it seems. “Everyone believes that they need to replenish lost electrolytes immediately,” Dr. Tamara Hew-Boutler, a scientist of sports medicine at Wayne State University, said for the New York environment. It is easier to find them. Actually, a balanced diet already provides the necessary electrolytes. According to nutritionist Heidi Skolnik cited in the same mediumit is not necessary to resort to supplements to obtain electrolytes: everyday foods such as bananas, nuts, legumes or dairy products already provide minerals. Only in specific cases: a dehydration caused by severe diarrhea, high fever, very prolonged exercise sessions or intense exposure to heat, makes sense to use specific drinks with electrolytes. In these scenarios, isotonic drinks can be useful because they usually contain more sodium and potassium than conventional sports options. Optimized water. Social networks have turned “improved” water into a welfare ritual. Electrolyte mixtures, superfoods, adaptogens, natural caffeine and vitamins parade each morning in Stanley vessels and Owala bottles. In an article for glamor They have summarized it In a very ironic way: “The water alone is out of fashion.” Danika Daal, Content creator that shares hydration routines in ASMR, He has commented In the fashion magazine: “The videos about electrolytes have had excellent performance. It is a recent trend and there is still little information available.” In this way, electrolytes have thus added to a broader wave of supplements turned into lifestyle: Collagen milkshakes, Tinuras, vitamin envelopes and “loaded waters” that combine multiple ingredients to achieve functional and tasty well -being. According to Stacie Stephenson, an expert in functional medicine interviewed by glamor: “If the taste helps a person drink more water, welcome. But there is nothing wrong with classical water.” But is there any risk? The electrolyte content in these products is not usually so high as to cause hypernatremia (too sodium) or hyperkalemia (too potassium), although it is important to check tags: some drinks contain Both sugar and a soda. In addition, like most supplements, They are not regulated with the same rigor as medications. Another risk is to drink too much water without replenishing sodium. This imbalance, known as hyponatremiA, it is uncommon but it can be serious, especially in athletes that train for many hours. So, I need them or not? The answer is not black or white. As Marhuenda has summarized: “A person must use these drinks based on their individual needs and their level of activity.” A yoga class is not the same in the park as a triathlon in summer. For those who do intense exercise, they work in the sun or are sick, electrolytes can be useful, even necessary. But for the general population, with a balanced diet and an active lifestyle but not extreme, water – yes, only water – remains enough. Between fashion and physiology. That day in that town in Mexico, the bottle of electrolytes was my relief. Did you really need those minerals or was it the power of salty flavor and autosugestion? Maybe both. The truth is that, beyond marketing, science insists that hydration begins with water. As Dr. Kenefick has detailed to The New York Times: “Many drinks are marketed using electrolytes as a marketing tool.” And while the market bombards us with promises of optimized hydration, the most effective recommendation remains that your mother repeated again and again: drink water. Image | Unspash Xataka | Heat ravages: there are people freezing mandarins and clementines to eat them later as a “ice cream”

What’s true and what’s myth in the “tricks” to identify it

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It is almost a summer ritual: carefully choose a watermelon in the supermarket, get home, leave it, and the time of feeling the tooth feel the disappointment in our palate. Choosing watermelly is not easy And there is no infallible trick. But some, at least, can increase our probability of success while others, They are rather myths. There are two factors that make the choice of watermelon (and Also of the melon) A sensitive task. One of these factors is in your skin, which maintains its firmness and coloration throughout different stages of maturation. Checking the maturation status of a peach can be easy just by tighten and check the firmness of the fruit. In the case of banana we can do it at first sight only appreciating the color. The other factor is in the same process of maturation of these fruits. Both watermelon and melon are non -heated fruits. This means that these fruits only mature while they are connected to their plant, contrary to what happens with the Healthy fruits (such as banana or peach), which continue to mature even while resting in our fruit trees or refrigerators. As we pointed out, this makes the selection of this fruit a delicate process: if we do not succeed in the supermarket, it will not be enough to wait a few days for the watermelon to reach its ideal maturation. And how can we detect the maturation point of the watermelon? Perhaps the main clue we have when knowing if this fruit has reached its maturation point is The “stain” That is formed at the bottom. The yellowish spots They usually indicate A more ripe fruit, while the most pale and whitish indicates that the fruit was collected before reaching maturity. But this It is not the only clue that we can find in the skin of this fruit. Another indication is in the texture: it is convenient to look for melons with flat and rounded surfaces, avoiding those with visible marks. Although making a brand ourselves is an option. Scratching the skin of the fruit can give us another clue, since if when the brand the outermost layer is peeled easily and showing a somewhat whitish interior, we are more likely to be encountering a mature specimen. The maturation of the watermelon The color and texture of the skin It is not the only indication that we can use when identifying the correct watermelon. He Fruit weight (or your density rather) you can also give us a clue about what we will find after opening it. Sandia, such as melons, contain abundant water (they contain more than 90% water). According to experts, the heaviest watermelons with respect to their volume will be the ones that contain the most water and therefore the most juicy. If we are looking for melons in its maturity point, a factor that we must take into account is the date: the watermelon is a seasonal fruit: according to the seasonal fruits calendar of the Ministry of Agriculture, Fisheries and Food, we can find watermelons between the months of May and September, the months being the months between June and August the highest level of commercialization (always including the mentioned months). The organization of consumers and users (OCU) the months between June and August (both included). The existence of discrepancies or difference between months with greater or lesser commercialization is in the fact that many factors can alter the fruit maturation process, especially weather and weather factors. What does this mean? That depending on the place of Fruit origin And depending on rainfall and temperatures throughout the year, watermelons can mature with greater or lesser speed, which will alter their flavor. Knowing this type of detail may be beyond the scope of the average consumer, but it can help refine our test and error method. In Xataka | Goodbye Olivares, hello pistacheros: in Spain the record crops are leaving them a fruit until recently residual Image | Crina-miriam pretu

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”

What’s the name of Amelia Bono’s mysterious fruit and what beauty benefits has

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“I don’t know what this fruit is called but I can’t stop eating it lately. He is delicious,” Amelia Bono has confessed to his virtual followers on social networks. As well as we offered the best tips of the personal trainer and Coach Andrea de Ayala When it began, with certain doubts, in the world of Running (That now you are passionate), this time we wanted Help the influencer To discover not only what is the name of this alleged exotic delicacy, but also to know what their Properties and its origin. Let us advance that It helps us to wear a radiant face. Although there are no miraculous foods, it can be interesting to incorporate this fruit (like many others) to our diet. We tell you why. © Ameliabone Amelia Bono, addicted to a tropical fruit with infinite properties The fruit that Amelia Bono is called Pitahaya or Dragon Fruit. If that of “Pitahaya” sounds to you, perhaps it is because, before Amelia Bono, Cristina Pedroche also tried her. In fact, its flavor must have liked it especially because, for some reason, Pitahaya is the nickname that the television presenter put to her first daughter, Laia, that in July will fulfill two years and You will have a little brother soon. © Ameliabone © Ameliabone The pitahaya or Dragon Fruit It comes from Central America and South America. It is originally from the tropical and subtropical regions of these continents. At the moment, is grown in many other parts of the world Due to its popularity and health benefits, including countries in Asia such as Thailand, Vietnam and Malaysia. According to publications of the National Center for Biotechnological Information, which is part of the National Library of Medicine of the United States, a branch of the National Institutes of Health (NIH), Pitahaya stands out above all for its antioxidant power. Helps us fight free radicals and presume a radiant skin. In addition, it contains group B vitamins, which increase energy levels. As if that were not enough, its high fiber content favors intestinal healthwhich helps us look flat belly. In addition, it is ideal for diets, since It is low in calories and rich in water. © Getty Images Best fermented According to recent studies, of which NIH also echoes, The antioxidant properties of the dragon fruit intensify when it is fermented. Generally, it is used to make milkshakes or Smoothies and combines with other fruits. But if it is fermented (type Kombucha) It is also delicious and its benefits increase. The one that takes Amelia is yellow but the most common (and striking) is pink. The local fruit markets of islands like Hawaii usually sell it in small plastic sachets as Snack healthy. In other parts of the world such as Bali, they usually serve it in Varied fruit trays for breakfast. The shakes of Dragon Fruit They are also frequent in both destinations. Now we also have it in Spain and although the taste is not as intense as in its countries of origin, it is worth trying. Its seeds and texture will remind you to the custard And, curiously, they have a similar effect on the level of the intestine, functioning as a gel that considerably improves intestinal transit. We are convinced that, like Amelia, you are going to love. (tagstotranslate) skin

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