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The kidnapping of words in nutrition

We have to resort to less comfortable and more tangled phrases such as raw material or unprocessed product, because we run the risk that the next time we tell our patients to eat «natural products», they end up buying broth, refined bread or juice.

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Why do stomachs growl?

It is important not to overeat food items such as legumes and vegetables, fruits such as pears or plums, dairy products such as milk or cheese, and also products like bread or cereals, with whole grains such as wheat or rye.

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Why does bread harden and biscuits soften over time?

María Soledad Prats Moya, from the Departament de Química Analítica, Nutrició i Bromatologia of the Universitat d’Alacant, explains.

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The appeal-to-nature fallacy

This article reviews the basics of EU regulations on organic food production and concludes that, for the most part, they mislead the consumer and are not science based.

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Algae: Vegetables of the sea

Algae can be sustainably grown in large quantities in seas and oceans. That is the reason why many believe that in the future they will constitute an important part of food consumption in the world, and that they will alleviate world hunger.

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Stevia, sweet panacea?

Sweet is more than a flavour. It is a world of nuances and aromas, a range of sensations and experiences linked to the pleasures of the table. «Sweeter than honey», that is what the poets sang in passionate verses, knowing that there was no better delight than sweetness on your lips.

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The dairy way

The secret of milk is that it is actually a very complex food, a living thing, which can be measured at micro- and nano- scale.

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Cooking with yogurt

Manipulating the intestinal microbiota could be beneficial for our health. Yogurt would do so, although evidence on the health effects of consuming these types of microorganisms is very limited.

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A day’s worth of bread

In addition to producing new flavours, scents and textures, fermentation allows to preserve large quantities of food surplus, since it creates an acidic or alcoholic medium that prevents the growth of microorganisms that spoil food.

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The invisible forest

From a culinary standpoint, mushrooms have a high level of free amino acids, among which there is glutamic acid, so they become flavour enhancers in many dishes.

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