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This is a very special site for me. I can express this way my perception of reality through these photo image creations and share them with you as if you were at my home.

The world healthier bread, made in Spain
27 April 2015

      I have just found a very interesting video, about a healthy bread, that is under study, in the north of Spain. If you want to watch this video, please click on the link below:

Voice in off: “It has been two years of work and a lot of research, until you find a recipe, to make the healthier bread in the world :.... (..)”

You can read: The world healthier bread is kneaded in the laboratory

Voice in off: “(….)…A biofunctional food, on second generation, which, in addition to nourish, improves mental and physical performance and prevents diseases”

Jose Luis Gutiérrez (Director of Pepandi Laboratories): “The idea is to create a bread that you, when you eat it, apart from being very good, you know that it will benefit you and will prevent you from diseases. So, it is a complete bread.”

Voice in off: “Although they have experienced before, in these two years, with eleven different nutrients, finally, the world healthier bread has added six ingredients, not found in bread, that we usually eat, and that turns into more Omega 3, more antioxidants and more Beta glucans.”

Jose Luis Gutiérrez: “We can highlight an improvement, in preventing osteoporosis, --because they are high in calcium and Vitamin D--, better athletic performance; then, it would be also at the level of cancer prevention: a high level of antioxidants and prevention of coronary heart disease ...”

Voice in off: “The sourdough is made with Teff flour (a cereal, originally from Ethiopia, with 100 times more calcium, than wheat, and lower glycemic index) and, also, with natural yeast.”

Guillermo pardo (Master baker): “The difference is that prevails lactic, taste more milk, more palatable, a thinner crust .., while the other way is coarser, more rugged and more metallic ...., it can have taste more .... less pleasant, less bread; let us say that, with this fermentation, which is formerly remind us: the smell of bread, which you miss so much, in bakeries, that you pass beside and it smells bread really”

Voice in off: “Kneaded the mixture, it is weighed and cut into portions; after shaping, it is put to ferment, for at least 7 hours; all, to get a functional bread out of oven, that tastes of tradition.”

Guillermo Pardo: “That was one of the challenges: that it was not changing the cereal and make a product, that would have nothing to do with bread; the issue was to make a bread, that would taste of bread, that reminds of bread .... just improve and evolve it in their characteristics, especially, nutritional, that nutritionally, this might be the best bread in the world.”

Voice in off: “An aroma, flavour and texture, which provide, to bread, natural yeasts and bifidobacteria, developed by the Department of Molecular Biology, at the University of Cantabria.”

Jesus Navas (Researcher in Microbiology from the University of Cantabria): “The technology, that we have here, will allow us to make a typed, of these yeasts, and also know some of their metabolic properties, which will contribute, significantly, to the final product: the taste, appearance having bread and manufacturing process.”

Voice in off: “The researchers see, in the development of functional foods, an alternative to reduce the intake of drugs.”

Jesus Navas: “Then, the functional food can provide some components, that are healthy and that will help improve, your physical performance, or prevent certain diseases, without any side effects, as they are foods that, moreover, are controlled sanitary.”

Ana Saiz Pintado (Voice in off. Editorial office Cantabria): “The world healthier bread: an I + D + I project, funded by the Cantabrian Department of Innovation, will be presented, to society, in the month of May.”

Note: I (Investigacion = Research) + D (Desarrollo = Development) + I (Innovacion = Innovation)

      Well, I think this news is very important, above all for old people, who have to take a lot of drugs.

      I hope that you have liked this video, as I did.

      Until my next post, kind regards,


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Cheap Luxury Hotels in Spain
23 April 2015

         It seems that, to make you feel like a king, is not incompatible with having a tight budget. And we will check it, because I am going to show you some “Cheap luxury hotels in Spain”.

      In Madrid, you can find the Hotel “Ayre Grand Hotel Colon”: A luxury hotel, not expensive. Situated near the Retiro and the district of Salamanca. 

         This hotel has a perfect location, to access museums like El Prado, Reina Sofia and Thyssen Bornemisza, after a short and pleasant walk.

      The prize: from 69 Euros (Double room and one night). If you want to reserve a room, please call phone number: 900 494 278 (Available 24 hours). But, if you prefer to reserve by Internet, with other possibilities, please click on the link below:


      In Granada (South eastern Spain), look what a nice building you will find, if you go to the “NH Victoria Collection”

      The NH Victoria Granada, with 4-stars, is a hotel located, in a beautiful nineteenth century building, in the center of art, history and culture of Granada. In addition to imposing building, its location, its renovated facilities and exquisite service, this hotel has an almost irresistible price: from 62 Euros. But, if you prefer to see other possibilities, please click on the link below:


       In Valencia (Eastern Spain), you can find a modern hotel, named: “Dimar”

      If you want to discover all that Valencia (which is not bad) provides, the Husa Dimar is an excellent choice, to rest as a marquis, without leave from the centre. Why?, Because it is located in one of the most privileged areas, in the centre of Valencia; it has an unique personality; it is close to the best shops and restaurants of the city;  and, of course, it offers everything you expect from a great luxury hotel.

      And everything: from 74 Euros. But, if you want to choose other possibility, please click on the link below:


      In Barcelona (North eastern Spain), you can find the “Gran Hotel La Florida”. Watching this picture, I can imagine that you can enjoy a spectacular view of this great town:

      Barcelona is reputed to be a very expensive city. And it is true, that it is difficult to find luxury hotels, at a good price; but I would suggest you a very cheap. The Gran Hotel La Florida is the perfect example: situated on the hill of Tibidabo, offers an exclusive service, in an area of the city with the best views of the entire city. Only 15 minutes, from downtown, is the perfect place, for those looking to experience the city, in a relaxed and convivial way, in a luxury hotel, with an exquisite decoration Art Nouveau and a stunning SPA.

      And everything that: from 144 Euros / per night and Double room. But, if you prefer to choose another possibility, please click on the link below:


      In Bilbao (Basque Country, North of Spain), you can find this modern hotel: “Lopez de Haro”

      With this offer, you can realise that you can go, to the Basque Country, for much less than you expect. The Hotel Lopez de Haro, a five star, in the heart of Bilbao, designed by and for the discerning traveler. Visit the city, its museums and historical heritage, while staying in a hotel ....  Reserved I for the few?. Its price does not say the same thing: from 79 Euros (per night and Double room).

      But, if you prefer to choose another possibility, please click on the link below:

      Well, I hope that you have liked these examples of hotels and you enjoy some of them.

      Until my next post, kind regards,


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A Spanish doctor gives us good advices for better sleep
22 April 2015

      Today, I should like to show you a video, where the Spanish doctor, Ana Bellón, gives us some advides, in order to sleep better. If you want to watch this video, please click on the link below:

Ana Bellón:  “Well, really what we have dinner, it often influences on how we sleep, especially if we have a very large meal or dinner, with predominantly fat ..., we will have a digestion, much heavier, and that makes our sleep, can be more upset. But the food, that I have put here, is based on a study, that was done in Japan, with more than 2000 people, between 18 and 70 years, and who were followed for a year –it is a study, that moreover, has been published in the journal "Sleep Medicine" 2015, and what they saw is that those people, who had a higher intake, especially vegetables, and within these plant foods: mushrooms, seaweed or potatoes and soy derivatives (both soy beverages, such as oils or fermented sauces or eggs) were patients who had less problems, at bedtime and having restful sleep--. This we have joined with other study, that has been done in Finland, with over 200 men, between 30 and 65, where they saw that, really ... men ... all had overweight or obesity and they could have sleep apnea, ie difficult to sleep, cause of apnea, which made them wake up and not sleep well, and, above all, this was associated with a low intake of folic acid; as folic acid is mainly in green leafy vegetables, because if we unite both: increased consumption of green leafy vegetables, for folic acid --which is also in lentils or sunflower seeds--, well, this, in small amounts, at dinner, it shall help us to have a good digestion and, above all, to have the correct levels of folic acid and have a good sleep, which is what we all want, because, if not, the next day we will not perform.”.

      Well, I think these advices are very interesting, because it is true that, when you eat too much at dinner, you can not sleep well and, moreover, the next day you see you have got stout.

      Until my next post, kind regards,


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Model Closca Fuga of the spanish foldable helmet
20 April 2015

         Do you remember that last May 29, 2014, I published a post entitled: "Manufacture of the first folding bike helmet in Spain?". Well, yesterday I was surprised to see other news, related to the same invention: "Valencian foldable helmet becomes a gap in the US cyclist fashion".

      The innovative and minimalist foldable helmet, created by a Valencian company (Closca Design), two years ago, wants to sneak itself, between urban bikers of United States and its creators are already in contact with the towns of Boston and New York, to incorporate it into their service bike rental.


The co-founder of Closca Design, Carlos Ferrando, shows the new design of the foldable helmet

      The Valencian “Closca Design” emerging company, founded in 2011, has just launched the second generation of its helmet, Closca Fuga, an evolution of its first design and which have consolidated their presence, as an international brand, in over sixty countries of the world, web sales and distributors and shops.

Model Closca Fuga of the foldable helmet

          Especially, the US and Canada have valued the design, innovation and different aesthetic, of this new product, and have concentrated the 40% of its sales; but, it has also been introduced in Japan, Germany, the UK and, above all, Spain.

      The new helmet has been the result of nearly two years of work and investment, in R & D, and it has resulted in a "highly competitive" product, in both style and aesthetics and functionality.

      "We wanted to make the helmet a fashion accessory and promote its use, not from the obligatory", but making the rider to integrate into his dress, told EFE the co-founder, Carlos Ferrando.

            The need to enhance the design led them to partner, with the valencian creative consultant, CuldeSac, to create a product under guidelines, preferences and opinions, that urban cyclists have made themselves and whose result is a helmet, "simple, minimalist and with personality.".

        Precisely what gives that personality are "two horizontal lines and a complex mechanism but hidden", user enabling "fold and grade it, like a book, in one motion and in less than a second", reducing its size, by more than 50% of its volume, and can be stored, in any bag or backpack.

      This new product has received the Red Dot Design Award 2015, considered one of the most prestigious international awards for design, which for its creators has been "a hallmark of which is a real product" and "a trusted certificate for customer".

      Ferrando says his eyes are on those, who use the bicycle as transportation and especially for work (trend known in English as "bike to work"), because "there is much potential" --and there are companies and countries, like France, that enhance use with the payment of kilometers to their workers-- and an "opportunity to achieve a significant social impact.".

      The Valencian emerging company started thanks to the contribution of  60,000 dollars (about 45,700 euros), achieved, in American microfinance platform Kickstarter, and its first product turned over 160,000 euros, which its creators have reinvested, to create the new helmet.

      For Ferrando, it is "turning a security element to an accessory in fashion and encourage more people, to use the helmet and bike, because you feel safer.".

      Currently, the company is in an American reservation platform, which already has 500 clients including Google employees, who expect to serve its product –it is now gotten by 72 euros and, then, it shall rise to within 90-- three to four weeks.

      The momentum, in the US, for this Valencian company, will come soon, thanks to its appearance, in the New York magazine “The Week” and the report on new bike styling of the New York Times.

      Well, I suppose that they will launch the helmet in other countries, like Holland and Denmark, where you know there are many bicycles.

      And I also hope that you have liked this second news such as the first one.

      Until my next post, kind regards,


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The secrets of Iberian ham: mark Spain
16 April 2015

       There is no doubt that one of the pillars, of the "mark Spain", is the Iberian ham. And, today, I would like to share a video, with you, for you and me, to learn about the making of a ham, in Spain --in case that you did not know that manufacture--.

      If you want to watch that video, please click on the link below:

Voice in off: “Guijuelo (Salamanca). Here the…….”

A girl: “Ham-tourism”

A boy: “Ham-tourism”

Another boy: “That is: ham-tourism”

Voice in off: “it is born”

A journalist of the tv program “Spain Direct”: “Two words, together, which means that we now have the opportunity to know what is behind the Iberian ham, that we eat; what about its elaboration; how to differentiate a ham from another one. The answers, to all these questions, ... here and now.”


A responsible of the factory: “The truth is that is having a huge success”

The journalist: “Well, let us get carried away, by the "ham-tourism", and learn more things of ham .......But…uh…care…first it is turn of overall…..Now begins the visit”

The responsible of the factory: “Here, the hams will be .... one day per kilo of weight, which is, exactly, what they need”

The journalist: “I am going to enter with them as a infiltrated”

A young visitor: “There is no problem”

Voice in off: “It comes the time of drying ...; in this room, it may take up to 5 months, 3 degree heat, with 60 percent humidity. Meanwhile, in the bootblack ....”

The journalist: “Shape it, to make it more attractive ...”

A worker: “beautifull”

The journalist: “More beautiful”

The journalist: “Interesting?”

A very young French woman (visitor): “Yes….a little bit”

Voice in off: “But…, come on,  that we can not lose detail, because listen: there are many tips and tricks, to keep in mind ... We enter now in the Cellar: last point in the route. Here are 50,000 hams, which can be healing up to 4 years. But, How to distinguish one from another?.”

The responsible: “The leg, the cane is finer, more purity has the race .... This fat, when Winter, if it is authentic, pure Iberian pork, with human heat, when you massage it, we got it done liquid.”

The journalist: “Fine; now we come, to one of bait, to check the difference, in leg and fat.”

The responsible: “Exactly. Well, here we see that the cane is already bigger, fatter, thicker ..., the fat is harder ... and more whole”

The journalist:”What is which most attracts their attention?”

The responsible: “Well, one of the things, that attract their attention, is the time that they are hanging here”

The journalist: “The hams”

The responsible: “Yes, the hams”

The journalist: “Not them (the visitors)”

The journalist: “Interesting?”

Another French girl: “Yes…very much”

Another boy, who spoke at the beginning: “A lot of things. The visit is very interesting”

The journalist: “What is which has attracted your attention more?”

Another boy: “The quality of the feed….”

Another French girl: “The time……it needs very much time…”

The voice in off: “Now, it is turn to learn more secrets, in this case on the edge .., to consider: the tool; not cut nearby long and bend a little bit the knife. Come on ..., very nearly so .... and  even though that it was the second attempt ....”

The responsible: “There it is high better……,being the little suitable slice”

The journalist: “Being the little suitable slice…”


The journalist: “Well, we were all waiting for this moment, the last: the tasting”

The journalist: “Is it delicious…?”

A different French girl: “Yes..”

The journalist: “Do you like it?”

A different French girl: “Yes…”

Two other girls: “It is good the ham…”

The journalist: “It is the best part of the visit; is not it?”

A different French girl: “Yes…”

The journalist: “So that, therefore, I will take it….”

Voice in off: “Along with the photo-finish, in a very productive visit, because the Iberian secrets are now a little bit more accessible to everyone”

      Well, I hope that you have liked to know more about Iberian Ham. And perhaps, you can go to Guijuelos (Salamanca), a day, in order to taste ham, in that place.

      Until my next post, kind regards,


Sponsored by Costaluz Lawyers.

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A Spanish surgeon successfully places electrodes in brain to reduce the effects of Parkinson
13 April 2015

         It is estimated that, in Spain, there are over 150,000 Parkinson patients and 10,000 new cases appear, each year. It takes, between one and five years, confirm the disease. But, we have, in Spain, the opportunity to improve the quality of life of patients, thanks to a new technique, which reduces symptoms.

      In Spain, have been made 500 successful interventions.

      I have just found a video, which explains that technique. If you want to watch this video, please click the below:

Voice in off: “Eleven years, with Parkinson's. Lead a normal life was impossible”

Josecho (a patient): “Before, I drank a coffee and I was so”

Voice in off: “A disease, that limits and, moreover, the medication gave him somnolence”

Josecho: “The day to day was very hard ...: it is just that I did not know where to store the hand…”

Voice in off: “At his 68 years old, this man from Bilbao wanted the Parkinson not to condition his life more. He found the solution, in one operation. Here, at the Clinic University of Navarra, under the orders of the Doctor Guridi, they placed two electrodes, to Josecho, in his brain”

Doctor Guridi: “You have to avoid adverse effects. Then, the patient is awake and he collaborates”

Josecho: “I notice, when I touch myself, that I have the electrodes here”

Voice in off: “In a second intervention, a battery is placed, in the clavicle, to supply power”

Josecho: “And, here, I have a battery, to set the pulses”

Dr. Guridi: “As put a pacemaker, to a patient; what is going on is that the electric current, instead of going to the heart, goes to the brain”

Voice in off: “He is the pioneer, in the introduction of this technique, in Spain. He has performed more than 500 operations. The medication is reduced, the tremor disappears, although he insists: "The Parkinson continues" “.

The Dr. Guridi: “You do not take away their disease; ie, the patient is much better, clinically, but in no time, we are thinking about ending Parkinson's disease .... I wish ...”

Voice in off: “But the life of patients improve”

Josecho: “To see the heaven again .... trembling disappeared”

Voice in off: “The age and cognitive ability, of patients, determine who is a candidate, for this operation”.

      Well, I remember that, when I was young, a day of vacation, I was with my godfather, who was much older, and it gave me sad to see how his hands were shaking. So, today, after seeing this news, so hopeful, I think it is very important this advance, for example, in the treatment of trembling.

      Until my next post, kind regards,


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A Spanish chef invents some flours with future
11 April 2015

      I just found a very curious news, that I would like to share with you. This story speaks of "flours of the future". At first, I found a curious invention, that I did not know; but, its only utility, should be to satisfy those, who like to try everything new, extravagant as it may seem. But my surprise came, when I kept reading and found that, the first purpose of this invention, was to help those people, who have difficulty, swallowing, and patients, who are forced to follow a soft diet. I liked the idea and I should like to show you the explanation, given by  the director and presenter of the program "A laboratory in my kitchen", on Radio 5 (National Radio of Spain), Javier de la Fuente.

      First, I am going to talk you about the “Elaborinas”, that are thought by the chef Firo Vazquez. Can you imagine having, in your pantry, a flour with flavour of Spanish omelette?, or flavoured roasted lamb?, or even, Baking homemade bread made with flour of bean stew from Asturias?. Well, that is already possible. But that is not the best ......!.

      According Firo Vázquez --chef of the restaurant “El Olivar”, in Moratalla, Northwest Murcia, eastern Spain. Restaurant founded to show the benefits of Extra Virgin Olive Oil (EVOO), a raw material Firo called "Sister"--, “the elaborinas are a flour, which comes from a food produced and, therefore, it shall keep organoleptic properties, taste and odor of the original plate".

The restaurant "El Olivar"

      So, an elaborina of potato omelette (spanish omelette) is a flour, that we get, from the omelette with onions, ready-made, and which, after a series of scientific-technical processes, we get a flour, that will behave, in kitchen, like a normal flour, to make croquettes, cakes, or whatever ...

"Elaborinas" with differents flavours

      But, these flours of flavours are not only a funny thing, but they are the result of years of work, in a laboratory. Specifically, the Department of Food Technology, at the University of Murcia. It is where they developed, together with Firo Vázquez, a process, patented by him, a few months ago, and through which they keep intact all the qualities of food.

The chef Firo Vazquez

         But his surprise came, when he noted "that, not only kept the smell and taste, but also kept the nutritional properties of the plate from which".

      Thus, the same nutrients, proteins, same vitamins, as the original plate, are maintained. Which has led, to a new scientific breakthrough, for people with swallowing problems or chronic patients, who are forced to follow a soft diet.

      "Suddenly, they can retake those foods, that were banned or they had prohibited, by their disabilities and, that creates two ways: first, an emotional and psychological satisfaction, in those patients, where boredom, at lunchtime, is chronic", he says.

      In short, flours of future ... and, who knows how many flavours and odors can be created ... Well, who knows it is Firo, by the moment.

      I hope that you have liked this project, such as I do.

      Until my next post, kind regards,


Sponsored by Costaluz Lawyers.

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A Spanish doctor gives us good advices to have a healthy mouth
09 April 2015

      I should like to show you a very interesting video, about the health of mouth. If you want to watch this video, please click on the link below:

Ana Bellón (A Spanish Doctor): “Today, I have specifically a tin; a tin, which is full of sardines. Today, is Friday of Lent; sure, in many homes, fish is eaten ... Well, let's choose sardines, because they have all the nutrients, needed to have some teeth and gums healthy. It is a source of calcium, a source of vitamin D, they provide us Fluor, moreover, they have fatty acids Omega 3  --There are studies, at the University of Harvard, showing us that, if we take Omega 3, will have less risk of Pyorrhea and, if we have that Pyorrhea, we will have less surgery--. Therefore, a tin, so small, can have all the nutrients, to have all our teeth healthy, we have it easy, of course”

Mariló Montero (The presenter of the tv program “La mañana”, in TVE): “Ana, what vitamins are those that strengthen the tooth?”

Ana: “Look, we are going to pay attention, especially, in one, one that is called Riboflavin or vitamin B2. We have seen that, if we have deficiency of this vitamin B2, we have more risk of having more inflamed gums or even cracks in the tongue or lips. And we have the top of Vitamin B2 here: it shall be especially liver –it does not matter veal or pork--; but, also, it serves pate  --if we do not like much some fresh liver, pate, which is made primarily with liver, apart from other things, it should also serve for us--… Eggs…. We have again our friends, sardines, which, apart from what we have said before, have Vitamin B2. And, from nuts, to  highlight almonds, highlight pumpkin seeds, wheat germ, legume, soy is which most vitamin riboflavin has, or sesame seeds --that is, as they are very tiny, be careful, because, if we get it in between the teeth, then, we have to clean them well, so it is not us any kind of rest”

      This video has made me remember the "chiringuitos" of Fuengirola (Malaga), on the beach, where you can eat "spit" sardines (grilled sardines), in summer. I do not really like sardines; but, now, that I know how healthy they are, I am going to eat them more.

      Well, I hope that you have considered these advices such interesting as I did.

      Until my next post, kind regards,


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Another Spanish sayings and proverbs 62
08 April 2015

         Today I want to show an expression, that is still quite used, in Spain, and it seems to me funny:

Aburrirse como una ostra = Get bored

      Although, it is not yet demonstrated that boredom of Oyster is greater than a barnacle or any other mollusk, fame, in this sense, belongs to the oyster. Although, perhaps, boredom does not refer to such the shell as the pearl, which is inside, in the case of oysters with pearls. By the way: Do you know why some oysters have a pearl inside? . Just in case you do not know it, this is a defense of the oyster, when a grain of sand enters and oyster is covering it with a substance, in layers. Curious, right?.

Several pearls inside an oyster

      In Spain, the most famous oysters are from Arcade (Pontevedra, Galice).

Oysters from Arcade

      Going back to the expression, you could say for example: "I do not return more, to that party; I got bored as an oyster".

         Well, I hope that you have liked this post and you can come to Spain, in order to taste the oysters from Arcade.

      Until my next post, kind regards,


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The reopening of Altamira in Spain
07 April 2015

         The famous Altamira Cave (Cantabria, Northern Spain) will open to the public, according to decided by the Board of the National Museum and Research Center of Altamira, on last March 26; but, with certain limitations: there will be one visit, a week, during 37 minutes, under a strict protocol of clothing and lighting and with a travel and residence times, defined for each area of the cave.

      The Board has also decided to continue with the random selection of five participants, among people, who are visiting the museum, the day of the visit.

      The visit, to the cave, will be every Friday, at 10:40 a.m. Visits will begin next April 17.

      If you want to know more about it, please click on the link below:

Voice in off: “Altamira is waiting to reopen the door and welcome, again, to visitors, whom, on an experimental basis and in a controlled manner, have been getting, the last two years ..... The decision of the Board, which oversees the conservation cave and investigates its secrets, has given the nod to the resumption of visits”

Jose Antonio Lasheras (Director Museum Altamira): “The decision of the Board assumes that the impact, almost negligible, with the presence of such persons, is compatible with what is considered proper conservation of Altamira”

Voice in off: “Privileged witnesses of these visits, that they have been doing and to be resumed, the next April 17, are the guides, who describe the thrill of people who enter the cave and contemplate the paintings”

Ángeles Sánchez (Museum of Altamira): “People, trying to make that photograph, in memory, not to forget, because it probably does not have the opportunity to re-enter”

Voice in off: “While the cave is reopened, the Altamira Museum attracts all the attention. It is expected to pass, through its halls, about 2000 people a day, at this time. This exhibition space has become a familiar Museum, where the youngest people has  a special and steady importance”

A visitor: “They have to learn from young”

Voice in off: “The Altamira Museum receives over 40,000 schoolchildren, a year, come from all over the world”

      Well, I have never been there, but I should like to do it, because I think that it seems to be incredible to preserve those paintings, after thousands years.

      I hope that you can come to visit the Cave. Perhaps you should like to tell us your experience, after your visit.

      Until my next post, kind regards,


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A spanish revolutionary discovery against metastasis in cancer
06 April 2015

         I have found a very interesting news, that I should like to share with you. Here I am telling you about it.

     A cell communication mechanism, based on physical laws, promotes metastasis in cancer. This emerges from a study of the Institute for Bioengineering of Catalonia (IBEC), driven by the Charitable Work La Caixa.

     The discovery was made possible by the combination of nanotechnology, mathematics and molecular biology, and it represents a "revolution" because, they have said, that is the first time pt is tried to be understood how metastasis works, from the point of view of physics and biochemistry, as the lead researcher, Xavier Trepat, has explained.

     The finding, published in the journal Nature Cell Biology, was presented Wednesday, at a press conference, with the Director of IBEC, Josep Samitier, and the Area Director for Science and Environment of the Charitable Work La Caixa, Enric Banda.

     Through physical laws of forces, researchers have identified two molecules --E-cadherina and P-cadherina--, that are present, in more aggressive breast cancer, and they found that these molecules help cancer, to advance and conquer new tissue cells.

Cancer cells being divided

         "These molecules act, as sensors, and give the cells the ability, to control the speed and distance of movement", a key element for metastasis, added Trepat, who stressed the importance of start researching cancer, from physical theories.

      The growth and spread of tumors is due to a loss of communication between cells, which had been traditionally attributed to purely biochemical aspects: "This study calls into question this traditional view and works on the idea that physical communication, between cells, is as important as the chemical".

      Researchers have used epithallial breast cells for the study, although Trepat has revealed that "most epithelial cancers surely follow the same physical functioning", so, he has encouraged, to do research, in this regard.

      By the moment, the Trepat´s team has begun looking for therapeutic targets for the two molecules, discovered with the Center Research UK of London, with which they are investigating, in mice, what happens when you inhibit them.

      Moreover, he has also explained that, the discovery, based on physical laws, "can have many applications, beyond cancer, such as Alzheimer's and many chronic inflammatory diseases", and he has stressed that, physics is equally important than the chemistry, in these processes.

      Trepat has explained that, to perform this finding, the IBEC has made an application for a patent, for a technology, to measure forces of the cells, which they have been developed beside the Harvard University and that has let to discover that a cell made a force of nanonewton, an unit 100,000 times smaller than the weight of a mosquito.

      In addition, the IBEC has had the support of the Universitat Rovira i Virgili (URV) and the University Politèchnic of Catalonia (UPC), which have developed new experimental strategies, to apply physical laws to cell function.

      Well, I knew that physics was important in life; but, I could never imagine that, someday, someone would use it, to try to cure cancer. I am surprised and, from here, I want to congratulate the authors of this discovery. And, hopefully, this is a big step, finally, to put an end to this cruel disease.

      Until my next post, kind regards,


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A spanish artist plays a pedal steel
03 April 2015

      Today, I should like to show you a video of music, that I have found, in which a Spanish musician plays an instrument, that I did not know: the "pedal steel".

      If you want to watch this video, please click on the link below:

Santiago Bustamante (“Seis por tres” = “Six times three” en Radio 3): “New Masterclass, in 6x3 ... very stuck at 20 strings of the Guillermo Berlanga´s pedal steel ... hello, again, teacher ..... How about?”

Guillermo Berlanga (Musician): “Thanks, Santiago…, thank you very much”

Santiago Bustamante: “Yes, yes, teacher”

Santiago Bustamante: “We are going finalizing a little bit the technique of the instrument, using the right hand and these picks, that you have for fingers .... One is of pearl, plastic and others are of metal…..”

Guillermo: “Yes, they are of metal”

Santiago: “What is the conventional?”

Guillermo: “This is the conventional, the more standar, what everybody use. The reason to use this .... if I am honest with you, I do not know .... The string has a lot of tension and you need to use an excessive force, on the strings, to press it; the pulsation really does is like ..... like shooting arrows, with a bow ..., what you do is to push the string and drop it….you drop it there .... The problem, with the instrument –it is almost the most difficult technique, which most people find harder-- is to block the strings, like when you play slide, with a electric guitar; ie, if you do this kind of sentences .... or this ..... here we have all the strings sounding .... With the block, what you are trying to do is stop ... all strings to sound only a string, which is practically the most difficult technique is used, normally used the palm of the hand ....”

Santiago: “Sure, pedal steel requires very neat, very refined technique, because obviously you are facing many sounds, much wealth and  the minimum fault, it is amplified”

Guillermo: “Yes, especially you have very problematic strings, which are these .... or you are doing something….you fail and have sounds that are not very nice; then, it requires the technique of always being with the bar, trying to cover only the area you are going to play .... blocking with the palm of the hand....”

Santiago: “Another thing, that caught my attention, the bottleneck, this bar seemed solid ... you told me you, before recording, which is not solid”

Guillermo: “Yes. Some other are solid, of steel; but, normally, what is done is a drill and filled with lead, so it has more weight, it has much weight. The weight helps, because you have to endure ... if you look around, that does not sound good; although I stop from behind, the strings ... what you have to do is to push, so that the string sounds clean .... and the weight keeps you from having not to be constantly pushing the bar down”

Santiago: “That is, play with a conventional bottleneck of guitar, it does not useful for you .....hollow….”

Guillermo: “No…, no….it should be difficult…., it should be difficult…”

Santiago: “But…I do not know if It has been difficult for you the challenge, that I posed to you  ....., because the first thing I said, to contact our Masterclass ....I say: "Guillermo: let´s see if you can interpret the "Sleepwalk" by Santo & Johnny….." And .... well, you have accepted the challenge ....”

Guillermo: “I have accepted .... half. So, what I am going to do is a little sign ..., as we have no support .... I am going to do a little sign of, more or less, the melody and .... let´s see if you like it ......”

Santiago: “But, so, at first, What warning do you approach whoever should like to take interest in a subject, so characteristic, so suggestive, as this one, which obviously you have to slide does not make it, in the original, with pedal steel?”

Guillermo: “No…it is with Steel Tail….sure…it is like the Apple Steel… no pedals, no levers ...; then, it is perhaps easier; but ... that it has not mechanical, does not mean not to be complex; that is, the subject is very difficult ... it needs much .... much expression .... is it about the instrument… I mean, you have to find the expression ... that it sounds nice, it sounds tune..”

Santiago: “Is that very nearly going to take us to heaven ... walking ... while we sleep ...”

Guillermo: “Or to the hell…, that I told you before…”

Santiago: “Well, let us go to this “Sleep walk”, played by our master of pedal steel, who is Guillermo Berlanga ...... Do I stay here or do you want me to go?, Are you staying alone?”

Guillermo: “No, stay, stay…”

Santiago: “Sure?”

Guillermo: “It is for you”

Santiago: “But I get away from here…”

Guillermo: “A little bit…”

Santiago: “It is for everybody….”


Guillermo: “Sorry”……………………………………………………………………

Santiago: “Well, it is a recreation of the “Sleep walk”…..

Guillermo: “With a boob, at the beginning….”

Santiago: “With a boob…..; but is that, when you dare to slide ... and with an instrument like this, sometimes occur these boobs and .... nothing happens .... I think that people already ... but we have been forgiven ... are small bugs ... and make it more natural, to Masterclass ..... Well, master, next week, I wait for you; but, if you are agree , let's change the instrument and we will take, at least, a guitar, that you can hang on the shoulder .... right?. Do you also accept that challenge?”

Guillermo: “Well, I accept it”

Santiago: “But, the challenge, tha next week, here, in Radio 3 Extra, in the Masterclass of 6x3, with Guillermo Berlanga”

      Well, I hope that you have liked this video, such as I did.

      Until my next post, kind regards,


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Some Spanish researchers develop a 3D mirror for cars of the future
01 April 2015

       Yesterday, I saw a curious news, saying: "Develop a 3D mirror for cars of the future". Again, some Spanish researchers are situated, with a long-term project, in the forefront of research.

      A research seeks to replace current side mirrors of cars, by a plenoptic camera (3D), reproducing a three-dimensional image, from the outside, on a monitor, located inside the vehicle.

A camera, outside and a monitor, inside the car

         The rearview mirror, part of a project called Pleno3D, developing a consortium, in which the Higher Council for Scientific Research (CSIC) participates, provides driving safety.

      The researcher of the Institute of Optics, CSIC, Gabriel Cristóbal, explains that "the advantage, that would provide a plenoptic camera, in front of a traditional, is that, using a single camera, technology developed would provide additional information on the actual distances that found objects", according to the CSIC.

      Human vision is binocular, ie, it captures two different images of the same scene. The brain then compares and merges, to provide information, about the depth of the environment. This information loses accuracy, when nearby objects are reflected in a conventional rear mirror.

      To improve image quality, perceived by the driver, researchers are designing a camera, that will reconstruct the three-dimensional environment, using computer vision technology.

      It is still expected this camera has a number of tiny lenses, that capture so many images, through different angles and positions, the effect is similar to the eyes of a fly.

     The sum of all of them will offer an unique three-dimensional image, that will allow contemplating the scene, from certain perspectives, without using special glasses.

     Furthermore, this system will provide information, at real-time, on the monitor, as:  the exact position of other vehicles or pedestrians, calculate the distance to any object that is next to the car, to facilitate parking maneuvers, among others. This will become an efficient tool for driving assistance, according to scientists.

      Pleno3D, is a part of a project, “Innpacto”, with the support of the Ministry of Economy and Finance and the European Regional Development Fund (ERDF).

      The consortium, that develops it, is formed by the Institute of Optics, in the CSIC; theTechnological Institute of Optics, Color, and Image; The Group Ficosa, Tedesys and GreenLight.

      Well, I think this project is very interesting, because, thanks to it, we will have more security, in our cars. I hope that we can see this special rear mirror, in market.

      Until my next post, kind regards,


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