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The excellent health of Spain
28 September 2015

       Today, I should like to share with you a very positive news for Spain: “WHO describes as extremely good health of Spain”.

      The World Health Organization (WHO) has indicated, in London, to present a report, on 53 countries in the European region, the health of Spanish is "extremely good", by most of the parameters analyzed.

Some children playing on a beach of Alicante, East of Spain

      The analysis highlights the high life expectancy, in this country, of 79.5 years, for men, and 85.5, for women, and alert, however, that the advance of overweight and obesity can cloud these figures in the future.

Special games for old people in Denia, Alicante

      "The Spanish women live longer than any other in Europe. That is a tremendous achievement", says Claudia Stein, director of the Division of Information, Evidence, Research and Innovation, at the Regional Office for Europe of the UN body.

      The reasons for this high life expectancy are diverse, according to Stein: "It is due to a combination of lifestyle and diet, but also involved the country's healthcare system".

      Norwegian people follow Spain, in this health indicator, the men have a life expectancy at birth of 79.7 years and women 83.6 years. The last country, on the list, is Ukraine, with a life expectancy of 65.2 years, for men and 75.3, for women.

      The WHO report states that alcohol and snuff has declined, in recent years, in most of the countries studied, although Europeans continue to smoke and drink, more than the world average, and are among the most obese.

      In Spain, 23.7% of those over 18 years were obese, in 2014, while, in 2010, the figure was 22.1%. Andorra, where 29.5% of adults are obese; and the UK, where prevalence is 28.1%, are the European countries, where the excess weight is more widespread.

      "Spain enjoys what is called Mediterranean diet, with plenty of olive oil and relatively low in saturated fats. But the fact that obesity increases not only due to the diet also influences physical activity has declined, especially among the younger generation", said Stein.

      "If obesity continues to increase, as it has done until now,it can jeopardize many of the good results that have been achieved, in the field of health. That would be an unnecessary tragedy, since obesity, and alcohol and snuff are risks that can be avoided", said the expert.

      The report stresses that all causes of mortality, in Spain, infectious-diseases, noncommunicable diseases and external causes, such as accidents and poisonings are declining and are "in line or below" the average of the European Union (EU).

      Alcohol consumption, in Spain, has declined slightly, in recent years, in parallel with the other EU countries, while the snuff has done at a higher rate than in the rest of the Union.

      According to 2012 data, 32.1% of adult men smoke in Spain, 28.3% for women. In Hungary, only 19.3% of men smoke; 17.4% for women, while, in Greece, the European country with the highest consumption of snuff, they do 54.8% of men and 35.7% of women.

      With regard to the four major noncommunicable diseases  –cardiovascular sickness, cancer, diabetes and digestive ailments--, its prevalence, between Spanish men between 30 and 69 years, it is decreasing, "in line", with the rest of the EU, while among women, it is between the lowest on the continent.

      Well, I hope that you have liked the article.

      Until my next post, kind regards,


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Spain: the largest producer of Aloe Vera for food in the world
25 September 2015

       Today, I should like to show you an interesting video, where you can see the properties of the Aloe Vera, even for food.

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

You can read: Aloe vera for food. Grown in Seville and processed in Burgos.

Voice in off: “Ecological Aloe Vera: this is the greatest exploitation of Europe; it is in Seville; the plant is harvested and comes here to Pradoluengo, a village of Burgos. This biofactory is the first on the continent, which processes the product for food use; it is gotten eliminating the Aloina  --a bitter compound and yellowish—“

Juan Manuel Sanz (Manager of Naturae): “A substance, which has on natural way--, we  extract it, --also on natural way--, so that, for the first time, it can be incorporated aloe vera to any dish”

Voice in off: “We observe how they make dowels of aloe vera; first, the plant is disinfected, then opens ... and gotten dull ...... fillets are removed, to be macerated for about 20 minutes ... ... They become clean, cut and packaged. Properties: many ... and all beneficial, according to experts ...; aloe vera also cure within”

Juan Manuel Sanz: “It is a plant, that has many health benefits and, basically, are acting on the digestive system, promoting digestion, even regenerating some type of digestive ulcers, which occur .... But not only that, it also has other advantages : a product, that does not carry gluten, which is especially suitable, for people who have food intolerance, with the use of gluten”

Voice in off: “The company exports the 30 percent of its production, to Italy, Germany, Holland, Switzerland ...; it is, precisely, in other European countries, and not in Spain, where it is consumed this type of products”

Juan Manuel Sanz: “In the rest of Europe, the trend is just going to produce "bio" organic products, healthier, with more guarantees; but, in Spain, I do not know why, there is a sort of contradiction: being the leading producer of agricultural products, ecological, it is precisely one of the countries, that least consume it, at internal level”

Voice in off: “Both dowels, as juice, that are made here, can be cooked in countless ways; this chef, from Valladolid, gives us some ideas”.

Javier Peña (Chef): “Well, from a mayonnaise…, to make a sauce, with aloe…, to develop a rice ..., to make a tiramisu ..., to make a French toast ...; we can do a lot of things ... it gives us a chance, as I commented, on the subject of textures, which is very interesting and very funny”

Voice in off: “He makes salmon with yogurt of aloe vera ....,Iberian sirloin with parmentier of aloe vera….., rice with pineapple, mushrooms and dowels  of aloe vera. Organic products daily have more prominence, in the cuisine”

Javier Peña: “We all know we must eat healthy and care and, well ... I feel great to be a little bet these products .....; that is, we have to be conscious about the health issue”.

Estefanía Fontaneda (Voice in off. Editorial office Castilla y León): “Research and development, in this case, serving a tasty gastronomy and hundred percent natural”

      Well, I hope that you have liked this video.

      Until my next post, kind regards,


Sponsored by Costaluz Lawyers.

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First International Day of Lomo in Manteca in southern Spain
24 September 2015

      Today, I should like to share with you a curious news: The next October 11th, will be celebrated the “First International Day of the Loin in Lard”, in Vejer de la Frontera, Cádiz, Costa de la Luz, South west of Spain.

      They have always told us that the most important meal is breakfast, and to be a champion nothing better than breakfast loin in lard, a classic in Vejer de la Frontera, a plate of worship for years, dragged into this beautiful village of Cadiz, to thousands of gastronomic parishioners in search of the holy grail. Today, we are talking about a new gastronomic tour of the most delicious, the “First International Day of Lomo in Manteca from Vejer 2015”.

      Vejer has a great cultural, artistic and gastronomic heritage, being the loin in lard an star and one of the hallmark of cuisine of Vejer, a product bearing the name of this village all over the world. Therefore, loin in lard is long overdue to have a pringá (pringada = bread dipped) stained by the "colorá" (red) lard, in the calendar. Next October 11th will be the date, in which various activities, prepared in this beautiful village of Cadiz, homage to this dish, with the First International Day Loin in Lard  in Vejer 2015.

      For all of you, who want to enjoy this delicacy, we recommend you two authentic temples of this product, cathedrals of loin, it is the famed ”Venta Pinto” ("Inn Pinto") and the Restaurant “La Barca de Vejer”, both located at the foot of the road, in the Barca de Vejer . Both establishments have become must-stop to taste it and thus pay tribute to them, in this first International Day of Lomo in Manteca, for their contribution and dissemination of this sandwich in the cuisine of Vejer.

      There, you can eat the “Loin in Lard”, for example on bread; but also you can buy the “Loin in lard” into a pot.

      To celebrate the first International Day of Lomo in Manteca in Vejer de la Frontera, they have prepared a program of activities, for all ages and open to anyone, who decides to pass for this village of Cadiz. From early morning, they will take place breakfasts with loin in lard, a classic that can not fail to taste. In addition, there will be guided visits to the places, where it is made, so that participants know the manufacturing process; they have also been organized cooking demonstrations, in live, with recipes, based on this product, as in a route from the "thematic" tapa, in some local establishments, where you play with the different possibilities of the product, in the cuisine. Along with it, the painter, Pepe Baena, specialized in still lifes of food, will present some of his paintings, in which the theme will be the loin in lard.

      Well, I hope that you can come to Vejer, to taste the “Loin in lard”.

      Until my next post, kind regards,


Sponsored by Costaluz Lawyers.

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Revive the Spanish Classical Guitar
24 September 2015

      Today, I should like to show you a video, where you can watch Andres Segovia (the epitome of the Spanish Classical Guitar) playing guitar, as the best reason  --as a model for new guitarists-- to revive the Spanish Classical Guitar. If you want to watch this video, please click on the link below:

Andres Segovia (Guitarist): “To play guitar, has no cencia (science), but juerza (force) on the arm ..., remaining ....”

Voice in off: “Almost centenary, Andres Segovia remembered this ditty, who learned when he was a child and which led him to play guitar ........ By then, he had already stepped on stages around the world and had rescued from oblivion the Classical Guitar ... the first major tasks, which was imposed as an artist himself”

Andres Segovia: “The second one: create a extra-guitar playing repertoire; ie, composed by great symphonic musicians”

Voice in off: “So, thanks to his tenacity, composers such as Manuel de Falla and Joaquin Rodrigo wrote for guitar ..... And the last of his great endeavors: to introduce the guitar at the Conservatory ......., as he did in these historic sessions, in Santiago de Compostela”

Jose Luis Rodrigo (Teacher of Guitar at the Conservatory of Madrid): “That was in the year 65. He thought, as a genius that he was, --in the best sense of the word--, they all had their same conditions ... and it is not, not everyone has the same conditions…”

Voice in off: “We see Jose Luis Rodrigo, those years, learning from the Master………and, today, we meet him, at the Conservatory of Madrid, where he teaches young talent, continuing the work of Andres Segovia”

Jose Luis Rodrigo: “It is that to teach a student so……it is a pleasure ....”

Voice in off: “It was the legacy of Andres Segovia, a vital and musical impulse, that encouraged figures like Narciso Yepes or Gabriel Estarellas”

Paulino Bernabé (A carpenter): “I am here seeing the hardness of the cover…”

Voice in off: “In the studio of his friend, Paulino Bernabé, the guitarist, Ricardo Gallén, is working to maintain the high level of Spanish classical guitar; also to return the boom, it had with Andrés Segovia”

Ricardo Gallén (Guitarist):” The guitar is not such a popular instrument, today; It is like something a bit exotic, that also, in that time, it was so, and perhaps that was successful; but already today, exoticism ... there are other things .....”

Voice in off: “There are rooms, there are repertoires and performers; but all of them admit that the classical guitar, today, lacks the hook, that it took, to reach the big public”

Ricardo Gallén: “I see a Flamenco concert .... and the flamingos are having a great time, when they are playing ... A Rock concert ... and they are having a great time .... I see a concert of classical musicians ... and they are suffering ... and they are suffering, because they want to never fail, because they want to be perfect”

Carlos Ruscalleda (Voice in off): “It may be too much academic rigor or maybe a figure, such as Andres Segovia, able to break the mold .... The truth is that, 25 years, after his death, the Master follows being essential.

      Well, I hope that you have liked this video.

      Until my next post, kind regards,


Sponsored by Costaluz Lawyers.

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Another spanish saying and proverb 64
21 September 2015

      Today, I should like to show you a saying, that I did not know it so: “Acedía por lenguado, a muchos ha engañado” = “Acidity instead of Sole, many people have been tricked by it”.

Acedía from Sanlúcar de Barrameda, Cádiz, South west of Spain

Lenguado (Sole)

       That expression is used when you deceive, with the quality of a thing, giving another thing with inferior quality, that seems to be the same. Covarrubias applies it so, in his book "Treasure of the Spanish Language", saying: "Sell the pig in a poke".

      I have heard that last expression, many times, Have you?.

      Well, I hope that you have liked this saying.

      Until my next post, kind regards,


Sponsored by Costaluz Lawyers.

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A Spanish lady gives us advices with clothes pegs
19 September 2015

      Today, I should like to show you an useful video, about advices with clothespins, by Maxi. If you want to watch this video, please click on the link below:

      While Maxi (the lady) is speaking, you can read: Uses for clothespins. Maxi's advice

Maxi: “What a nice colouring..!, right?. But, at the same time .... What mess..! ​​We are here with all ties ..., the threads .... How many drawers are there at homes, that they have this mess?, and, obviously, many times, It happens, because, for these ties, for example, might please use them simply by Christmas time….and then, we throw them there, to the drawer ...; these, of children, as they have grown up ... and there, we throw everything in there. And the threads, I will tell you...., or a thread of a color, we make a piece and everything stay there. Well, then, Do you know who is going to help us to organize all this ...?: pegs. A thing, as always, we have at home, and you will see which utilities we will give them ... This is the peg before, now it is called Vintage; It means that they are old designs; but, now, they are becoming popular, not only in pegs, but in many other things, and I am going to give them this utility, so you can see how simple and how nice, look at here, we are going to have the sorted threads, of all colors, and here, we are going to put the vintage with the bows. But we we are going to do it without more…, look…, we are going to do the following: Do you see this has an opening?, but we put here the bow and look how simple ..., we are going to roll it... there .... do not tell me ... apart from simple…, it is fantastic and it is going to stay so ... Some times, you will can put a peg and join them .... and, if not, simply, you put the final peak here in the opening. So easy, superorganized and see how nice it is; it is original, we are order ourselves and our drawers, our bows and we have them here for a lifetime, because, as I said you earlier, these bows are usually for special things; obviously, not every day, we use the bows; but the threads. And also look how simple,  ... we take the clothes peg, normal, which we use every day, and we start over here ... we catch here and we wrap the thread, to cover it up, all we have ... there ...., so easy ... moreover it is also very creative ... and just putting bright colors, all ordered, it has happened us something fantastic:  that we have I ordered ourselves; so, we remove all of this from view, because it has become the order with pegs. But the pegs are not only for that ... Look how many things I am going to do for you ...., .... look wires of computers or mobile phones, look what simple, that they just are so, as we have seen here: so, at home and we do not find them, Where have we thrown them?, we have put them into the sofa; that we have thrown them and we do not find the wires of the mobile phones and computers ..., look, with the pincer, we are going to grab it here, we are going to roll it around ... there .... look how most confortable way to have it there, easy to do and you have all cables little organized, and it is not going to come that time that: Where is the cable?, I can not plug the phone. …,  I have little tidied it up here, little tidied up ... and we put it with our peg there........ One more thing ... Once, I told you that, lest we do not crush the fingers, we put it with a comb; but, now, look, we take the nail with the peg and we go to the wall .... and there we give..taca taca taca ... and we are not going to spoil any finger, either absolutely nothing ....., another great idea, with our peg, to hammer nails, without harming us and crush our fingers……………. Another thing, very simple: when the pegs .... usually we hang them out of doors, on location ... And what happens?, But that they remain gray, with stain, it rain and get wet and have a color, that sometimes even the wrong color and dust stain our clothes; but we are going to do the following: we are going to wash our pincers, we are going to put them, in a sock, normal, sock with the size that you want; to that sock, you make it one little knot and the sock goes with the laundry, which you put in the washing machine , to wash the pegs ... a honey ... we will always have our pegs, which assist us from all these things, but very clean and with a well nice color…. Well, and one more thing: now, for children, look, another brilliant idea .... ... In this case, .... look ... with tiny pegs. These pegs, which they love ... of bright colors ... look .... all these pegs ... What are we going to put here? ... A piece of paper, with a thread ...... .and here, we are going to put the task of every day: the duties they have, what they need to remember ... and they are going to do themselves and, if not, we also help them; we put here, in the small paper, because it is such attractive and such nice, that also eyes help the children looking this, they do and say: they have not been forgotten sports or homework, do some of those tasks that they are lingerers; with that, they are going always to remember ... and the tiny pegs are going to help us a lot .... and they are going to serve us for anything more too... ... look, I have here another thing prepared, very handy .... you can put it on a small wood, you stick the pegs and for doing the hanger of the little tea towel... look ... like for clothes ... But in this case, you can hang it up there, at the site, where it comes right for you, at home……it is superhandy..... ... .... fast, easy .... and, once again, our pegs are the stars of today ; ie, although it seems to us that peg does not matter, we have to give much importance to these simple things, that we have on the environment of our home”

      Well, I hope that you have liked this video.

      Until my next post, kind regards,


Sponsored by Costaluz Lawyers.

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About 200,000 marrow donors in Spain
17 September 2015

          I have just found an important news, that talks about organ donation. Exactly, it said: “Spain reaches 190,000 marrow donors in the first half of the year".

        Spain has reached 190,000 marrow donors, in the first six months of 2015, which shows the possibility of reaching the goal, a year before the National Marrow Plan, set at 200,000 at the end of 2016.

      The National Transplant Organization (ONT), in collaboration with the Autonomous Regions, launched the National Marrow Plan, in January 2013, with the goal of doubling marrow donors, in four years, and move from the 100,000,registered then, to 200,000, before   2017.

      According to the National Transplant Organization and the Spanish Registry of Bone Marrow Donors (REDMO), the commitment included an annual growth of 25,000 new donors, an average of about 2,000 per month, figures, which have been exceeded, since the launch of the plan, with an average of 3,000 new donors, per month.

      "Every day, there are a hundred more marrow donors", said the Director of the ONT, Rafael Matesanz, who attributes the success of the Plan and the continued increase, in donor, to the investment of five million euros, made in equal parts, by the Ministry of Health and the autonomous communities, to improve the whole system of recruitment and involvement of many groups.

      The data from the ONT-REDMO record  a total of 19,506 new donors in the first half of this year, 50 percent more than the targets set for this period (12,500 in the first 6 months and 25,000 for the whole year).

      Galicia (+ 18%), Aragon (+ 17%), Basque Country (+ 15%), Catalonia (+ 14%), Castilla-La Mancha (+ 14%), Madrid (+ 13%) and the City of Ceuta (+ 19%) are the communities, that have grown more, in percentage terms this year. In absolute numbers, Catalonia, Andalusia, Madrid, Valencia, Castilla-León and the Basque Country are, in this order, the fastest growing communities, in the first six months of 2014.

      According to data from the ONT-Redmon, currently over 90% of cases there is a bone marrow donor or a compatible cord, in an average time of 36 days.

      Acute leukemia, lymphoma and multiple myeloma are the main diseases that could be benefited from a marrow transplant. In Spain, each year, about 5,000 people are diagnosed, with acute leukemia, lymphoma about 7,000 and about 2,000 of multiple myeloma.

      Leukemia is the most common childhood cancer. It is accounting for 30% of pediatric hemato diseases. 70% of patients who can benefit from this type of transplant, need a unrelated donor.

      Health service has allocated, to the National Bone Marrow Donation Plan, about 2.5 million euros (830,000 euros a year from 2013) to co-finance the tipajes  (Tipaje = Determination of the patient's HLA antigens, to know its compatibility) with the Autonomous Regions.

      Well, I think that anyone donation is very important, to save lives and to give people a good quality of life.

      Until my next post, kind regards,


Sponsored by Costaluz Lawyers.

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Conservation of Walnut trees in Cantabria, Nothern Spain
16 September 2015

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

      First, you can read: Native walnut trees and hazelnuts.  Recovery project in Cantabria

Voice in off: “The project began, in 2009, with the aim to locate, preserve and characterize native hazelnuts and walnut trees of Cantabria. Six years later, the CIFA (Centre for Agricultural Research and Training) has a large variety registration, which can serve, as economical alternative, to ranchers and farmers”

Eva García Méndez (Researcher fron the CIFA. Centre for Agricultural Research and Training): ”We think that yes, it can be a perfect alternative, to diversify the rural economy and the weather is suitable, for this type of crop”

Voice in off: “The technicians of the Centre for Agricultural Research and Training range throughout Cantabria, looking indigenous species;  in spring and summer, they are located; then they take samples from the fruit and, in the months of January and February, the cuttings are collected. This work has allowed characterize forty seven types of hazelnut and twenty nine of walnut, which are already bearing fruit”

Eva García Méndez: “This is an example of the variability of the fruit of hazelnut that exists; we have found from 30 to 40 different types of fruit. We have from hazelnut, which is thick, to hazelnut, lot more small and round”

Voice in off: “Every week, the technicians evaluate the characteristics of the models, which have a wide range in size, leaves and fruit. They are descriptors, that distinguish native hazelnut and walnut from commercial ones”

Carmen Siliuto (Technical assistance): “But we are measuring different descriptors of the plant, both leaves, and the seeds, inflorescences, branches, and we are doing throughout the entire life cycle stage of the fruit”

Carlos Murga (a worker in the CIFA. Centre for Research and Training): “Different, cause of fruit; different, too, the bearing; ... differents branches….., there are many differences”.

Ana Saiz Pintado (Editorial office Cantabria) (Voice in off): “In Cantabria, hazel grows, spontaneously, on the edges of farms, rivers and streams; although the climate of the region favors its cultivation, we only find models in small orchards. However, walnut requires more care and it is more prone to diseases. Although the appearance of its fruits is not very commercial, they are very tasty and appreciated”

      Well, I hope that you have liked this video.

      Until my next post, kind regards,


Sponsored by Costaluz Lawyers.

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The little Soldiers of Pavía in Spain
15 September 2015

      Today, I should like to show you the recipe for a very Spanish dish: “the little Soldiers of Pavía”. The name of this dish has given rise to many theories. One of them says that the name of Pavía is because its colour reminds the uniform of the Hussars of the Spanish troops, who fought in the Battle of Pavia, in 1525, in which the Spanish troops of Charles V defeated the French soldiers of Francisco I. Thus, the decoration, with red pepper, is used to simulate the gallons of soldiers.

      But, some people do not believe in that theory; then, they think that the reality is that hussar regiments do not appear, in Western Europe, until well into the sixteenth century. In Spain, the name hussar appears in the late eighteenth century and the dictionary of the Royal Academy did not document it until 1817. The Regiment of Pavia (wearing a red saffron yellow tunic with trousers and light blue Dolman) was founded, in Pavia, in 1684, ie more than a century and a half after the battle of Pavia. But it was not named Hussars, either Pavia, but “Regiment of Dragoons and Arcabuceros (soldiers who use an older arm than a musket) of Scheldon” was named so because their first teacher, in the battle, was the Duke of Scheldon.

      Later, it went back to be named “Regiment of Pavía”. So, some authors say that the name of Pavía has nothing to do with the Battle, but with the suits of the hussars, until well into the nineteen century.

      At the end of the nineteen century, in Madrid and Seville, "little soldiers of Pavia" are called some fried pastries, recalling, by their appearance and colors, the jacket of that regiment.

      Another version says that the name comes from the historical fact of the dissolution of Parliament, by the Hussars, commanded by the General Pavia. This act ended the First Republic; so, it is possible that the people of Madrid saw, in the coats, reddish, of them some resemblance to the dish.

      Well, now I am going to tell you the Ingredients, for four persons:  500 grams of desalted cod. 2 lemons. Ground black pepper. Paprika. Olive oil. For battering: a little bit of brandy. Saffron. 10 grams leavening powder. 50 ounces of olive oil. 100 grams of wheat flour. Water and salt.

      The first thing we do is the batter and, for it, we will put all ingredients          ,except water, in a bowl and we will beat; next, we will add water, until a smooth batter; but that, by putting a spoon, it covers, with a layer of a millimeter, more or less. To put salt and let ferment, covering during half an hour, in a warm place.

      While fermenting dough, cut the cod into strips about five centimeters long, more or less; discard skin and threw it, in a bowl, in which we will have put the juice of a lemon, a pinch of paprika and a little black pepper. Let marinate, while dough is fermented for batter.

       When the half hour has passed, we prepare a deep pan, with olive oil, to cover the pieces of cod and heat it over low heat. While heating, drain them cod marinated and miss the batter., We give a few laps, so steamy well, and when the oil is ready, we will casting strips of cod, taking care that they are covered in batter, by all faces. For crispy, we drain them and make several batches of kitchen paper, the excess oil.

      You can present it, in an elongated source, placing in a row, the little soldiers of Pavia, sides one lemon, cut into quarters and above, scatter a few strands of saffron.

      And, if you follow my explanation, it must be the result:

      I hope that you try this recipe and enjoy it.

      Until my next post, kind regard,


Sponsored by Costaluz Lawyers.

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A Spanish nutritionist teaches us to eat in Autumn
11 September 2015

      I have just found a very interesting video, about food in Autumn. If you want to watch this video, please click on the link below:

San (The presenter of the video in the tv program “Aquí la tierra”): “Ana, you still have the bags without undoing ....”

Ana Beltrán (Nutricionist Zentro Institute): “Of course, you catch me coming back on vacation, right now; in fact, I was going to offer you something, but .... look how I have the fridge ....”

San: “Uy….worse than mine…., there is nothing….”

Ana: “There is nothing…, I was going to make the purchase now…”

San: “And what are you going to fill it with?”

Ana: “Well, with food and good intentions. Do you accompany me and we see them?”

San: “Come on, you teach me”


Ana: “What about holidays?”

San: “The holidays, very well; but what is happening is that I am now as ... I do not know ... like ... I do not center as clueless myself, I do not know ... I am ....”

Ana: “We buy some fish, you will see how good it is going to be for you….Fish contains Omega 3; Omega 3 is a great brain food. Then I should take a blue fish ...; but you choose it, that I am going to invite you….”

San: “You do?,  well, look, but…the anchovies have a good impression…”


Ana: “I am going to take advantage to take a slice of tuna and other of salmon”

San: “You are going to fill yourself up with Omega 3, Ana”

Ana: “Man, of course, the thing is I return from vacation and I am also clueless”


Ana: “Did you know that the body is already seeing it will make a change of season? ; therefore, we feel more tired ourselves... maybe ..., we are with the mood a bit average ... Do you think we take some grapes?, grapes are in season and, in addition, they are very nutritious and energy and, now, in September, we have blackberries, Right?”

San: “Have we go to the bush?”

Ana: “The funny thing is to go to the bush and to catch them”


Ana: “The berries have a significant antioxidant content .. , they are great for recovering from fatigue of the summer,  for skin .... I would take a few raspberries and blackberries, raspberries because, for snack with yogurt. .., with cereals, they are phenomenal”

Fermín (Fruit seller):  “Ana, do not you take some eggplant, that we have very good?”

Ana: “But, thank you for remembering me it, of course, come on there”


Ana: “We must return to the obligations…”

San: “To the daily routines”

Ana: “To the daily routines. We must make use of vegetables, which more energy they will give us ... I like very much eggplants,  Do you know why? ... Because they are a vegetable that is highly digestible and helps us to digest fats”

San: “Who was going to say to me that the eggplant and was going to help me cope with the day to day, Ana?”

Ana: “Well, you might be surprised; but, be sure to buy it, because it has many properties and, moreover, it is very good ... Thank you, Fermin, and see you next time”.


Ana: “Oh, wait, let's get some nuts .., hello .... some almonds…, some walnuts and some hazelnuts, that they are going to give us energy ..., you will see how nice….”

San: “What I have learned is that you have ever been drinking water…”

Ana: “In addition, now, that the sensation of thirst disappears, because temperatures have gone down ..., we cannot neglect ourselves;  we have to keep drinking water constantly”.

San: “That body does not trick us”

Ana: “That body does not trick us”

San: “Neither weather”

Ana: “Neither weather and now you give a little bit, please….Thank you very much…Let´s go out”

San: “Then, everything is right…”

Ana: “Wait!, I have forgotten one thing: the mushrooms”


Ana: “Fermín, that I have forgotten the mushrooms…”

Fermín: “Ah, very well…so nice…”

Ana: “Musrooms are a very important stimulating the defense system ... and, right now, we have it on the floor ......... Well, now to home to eat, right?”

San: “But, you cook”

Ana: “I cook, this time”

San: “Then, yes”

Ana: “Come on”

      Well, I hope that you have liked this video.

      Until my next post, kind regards,


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Like 0        Published at 11:51   Comments (0)

Spanish scientists discover an enzyme, a key in regenerating infarcted heart
09 September 2015

       I have just found a very interesting news for all of us, because it is a step up.

      Researchers, at the National Center for Cardiovascular Research (CNIC), have been discovered using the zebrafish, that telomerase is rapidly activated, after cardiac injury, which is key to the regeneration of the heart, according to the results, published in the journal Cell Reports.

A zebradish

       After a heart attack, the body undergoes significant consequences as the part of the heart affected by myocardial heals and stops beating. However, there are other species, that a heart attack will not mean a big problem, as with zebrafish.

      In these cases, the heart has the amazing ability to recover, after cardiac injury, as heart cells are divided, rapidly, after injury;  then,  the damaged muscle is replaced, in a short space of time.

      In the current work, the researchers from the CNIC have found that the key is in the enzyme telomerase, which is responsible for maintaining the ends of chromosomes, called telomeres too.

      Each time a cell is divided, the chromosomes become shorter. If these chromosomes become too short, it can lead to the cell, that has, to malfunction or even die. Telomerase counteract this shortening, helping re-establish the correct length of the chromosome.

      This research shows how the telomerase of the zebrafish is fast "hyperactived" , in the heart cells, after an injury. This activation is essential, in the process of the cardiac regeneration of the fish. To demonstrate it, this enzyme has been inactivated and it has been found that the cells were no longer divided and DNA damage increased.

      These results may indicate a new way to treat cardiac damage, as temporary and controlled activation of telomerase could be a strategy study, for the treatment of patients, who have suffered a heart attack.

      Well, I have been surprised by this news and I hope that you have liked it, such as I did,

      Until my next post, kind regards,


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Like 0        Published at 11:36   Comments (0)

A spanish Engineer invents a low cost incubator
08 September 2015

      The day before yesterday, I could watch, on tv, an interesting and important news: A Spanish investigator has invented a low cost incubator. I should like to show you this news developed; so, if you want, please click on the link below, in order to watch a video about it:

Voice in off: “This is the famous incubator, of low cost, made with wood and small pieces of plastic, created by a Spanish engineer, for developing countries .... In a few days, the Foundation Alaine will take it to Benin, concretely it will land in the city of Nikki”

Alejandro Escario (Engineer and Inventor): “On the 15th, more or less, we will send the prototype, to Benin, to be mounted there, and ... well, to do the first tests and see what is wrong, what does not fail and what can be improved and what is right”

Voice in off: “There, they have a very high rate of infant mortality: cause of the low weight and malnutrition, they die 50 children, in 1000, less than a year, usually at the time of labour or after. In this region, there is no monitoring of pregnant women, only a small maternity, operating since 96. In 2014, they passed, by there, more than 4000 children under 5 years old. By the moment, and until the delivery arrives, they have 2 conventional incubators, for all children in the area; so, it makes, very often, to have 2 or 3 babies in each one; they are quite expensive and difficult to be repaired; so, sometimes, they are useless. As a solution, they use hot water bottles and towels, or heat from the mothers themselves, they snuggle with them, to give them warmth, ... With this new economic invention, these problems could be solved, because, near Benin, there are 22 laboratories, to repair and improve this invention”.

Alejandro (Computer and Teleco Engineer): “What we want is is to build a package, that you can send  --the most small possible and lighter possible--, to send it, from the laboratories, because this incubator can be made, at any digital fabrication laboratory, with these characteristics”

Voice in off: “With a price of about 250 Euros, this incubator could reach every corner of the developing countries”

Mamen Mendizábal (Presenter of the program “Mas vale tarde”): “250 Euros, compared to the 6000 of a conventional incubator; ideas, which serve to change the world ... Quique Morales, with the inventor of the incubator, with the incubator ... and Quique, we have seen Alejandro even nailing with a hammer ...”

Quique Morales: “... It is that, all you have to do ... and Alejandro is going to confirm it us, is to have a little skill to build this incubator, almost without screws, with very small tips ...-- you saw him with the hammer; but I have seen him ride this one with his hands .., simply….”

Alejandro: “Yes, yes, at the beginning, almost everything, as you can see in these notches, is by fit, by friction between parts; so that, in order that they are not let go of the pieces, and installation is very simple, arguably a littlebit .... IKEA style”

Quique Morales: “In Benin, there are 4,000 kids, in motherhood;  500 premature babies, a year, who die, not having places like this, to grow; How it came to your mind?, because this one, that you are seeing ... is that nine months ago, it did not exist, it only existed  in your head”

Alejandro: “No, no, nine months ago, it was an idea, the truth is that the idea, talking to several volunteers; the necessity rather than the idea ... the need, above all, more than the ide; we started to investigate…”

Quique: “It is very basic, I mean ... this is a fan, no more”

Alejandro: “Yes, yes, it is a computer fan; they are two, actually: one for heating (one that blows hot air and the other cold air check here). So, depending on how we want, if we heat the inside or the outside, do it, over here, leave an air and other over here”

Quique: “There the cost falls much, I mean, in the technology that you use, the cost falls…, careful... Let's see if we can put an incubator, to compare well, those which you are seeing, those, that we have in hospitals, cost about 6000 Dollards, the most basics. This one, which costs $ 250, does the same ....”

Alejandro: “Well ... it does not pretend replace one of an ICU; but the truth is that it keeps the minimum: maintains the temperature, it is able to control humidity and allows tilt a bit, depending on the needs of the child, the patient, in this case”

Quique: “In addition, it is mounted very fast ... we are going to prove it, because we already have the base there .... the bed, that you can not miss…..”

Alejandro: “….To keep it comfortable ... and here the cover, so that the internal temperature is maintained, as it should be”

Quique: “The plans are on the Internet, so that anyone who can build it, can do it, even with materials that can be found there, Already can it do?”

Alejandro: “Indeed, everything is posted on the Internet, they are published the plans for this first version and, shortly, we will publish the second version, which improves certain characteristics of Incubator”

Quique: “What do you win with this?”

Alejandro: “I do not know…In essence, nothing ... we do not make money with this... , simply, it is a nice project, with which I learned a lot ...”

Quique: “How that it is a nice project….?, that you are going to save a lot of children…!”

Alejandro: “I think that it is a very nice project and I wish ... ... that is the prize, the prize of this project would really make it work, it is used and there is a community, to help us maintain and improve it, and create new systems, for example to treat jaundice and other diseases ...”

Quique: “Can do you do more things ?. And you have done something that, six months ago, did not exist: an incubator, by 250 Dollars ..... Through your head starts ....?”

Alejandro: “Well, the truth is that you can do many things .... We have tried to design it so easy, to add new features ....”

Quique: “Like what?”

Alejandro: “But, for example, to add a light, to treat jaundice; or not only control humidity, not only to know what is the moisture inside, but also raise or lower it, depending on what you want”

Quique: “There is something we can not do, for technical reasons, .... well, you are putting the finishing touches, because this is what will go .... you can even change the inclination of the incubator, right?”

Alejandro: “Both inclination and even height, depending on some flanges, that are here, they let us vary the inclination and climb either side”.

Quique: “I am not going to give you congratulations…, I am going to give you thanks….So…All right?....And I hope that everything follow working”

Alejandro: “Thank you very much”

Quique: “And I hope that head follows working……”

      Well, I hope that you ldo like this project, such as I do.

      Until my next post, kind regards,


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Like 0        Published at 11:21   Comments (0)

The show of flamingos in the Southern Spain
04 September 2015

      I have just found a nice video, that I should like to show you. If you want to watch it, please, click on the link below:

Luis Miguel Domínguez (Naturalist): “Let's wait, be careful, Raul, here there are some little holes; although you are not going to fall ...., when we are closer to the lagoon, the image will be wicked ... look, look, look ... ..this is surely the best time to look out the window of Nature; the sunset in summer; then, when the sun has lost strength and it takes color, colors everything red and bifauna --in this case birds, flamencos-- begin to celebrate, and you see it; just at this time, when it is emitting: Here the Land”


Luis Miguel Dominguez: “We are going to enter through this side because there are so many flamingos there and you will see now, when they start to move all ....... I estimate that there may be waiting for me, right now, 5000 flamingos, in the lagoon ... understand that, if they are the phoenix rising, from the ashes ... imagine how I feel .... and I hope you also ..... An evening at dusk”


Luis Miguel Dominguez: “Do you listen the sound? ........, flamingos are waiting for us .... the great spectacle of life ...., we are tired of so much din and so much noise ........, we want Nature to listen  its heart beat ........”


Luis Miguel: “At this time, right now, flamingos and reproduced .... It is a species that can be found, in stunning lagoons, such as Fuente de piedra,  certainly, here in Doñana too, Why not?, in the Peninsula, many places,  I remember, for example,  the wet Mancha, too, in the province of Ciudad Real, …in many places…; do not ever forget this animal…, if it is….it means this  is well…There are thousands of flamingos, this afternoon, and it excites me .....“


Luis Miguel: “In Spain, a long time ago, this type of lagoon were dried up….., it was talked of Malaria, of jungle fever, it was talked of mosquitos .... and that they were insane; the truth is that we see today that they are authentic treasures ... It is very important this time ... this time ... and it is very important to do as I am doing: respect Nature and be at floor level .. ...., they have to feel safe themselves”


Luis Miguel: “The Moor .... who was missing this afternoon ...: a Spanish ibis ...., an animal, who has made Doñana a magical place, special place ...; one endangered species, who, fortunately, is overcoming a demographic bump ..... Here I leave you, with this imprint, with this scenary, from an alive Spain; I leave you, in order that you rest, you dream, Why not ?, tonight, with beautiful landscapes, like this one....... see you..........”

      Well, I hope that you have liked this video and any day you can come to Doñana, in order to enjoy this show.

      Until my next post, kind regards,


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Like 0        Published at 11:17   Comments (0)

Spanish scientists developed a technique to predict wave energy
03 September 2015

      Today, I have just found a very interesting news about renewable energy. Concretely it talks about the released energy from waves.

        The investigators team EOLO, from the University of the Basque Country, has developed a technique, to predict, several hours in advance, wave energy;  a study that has been published in the journal “Ocean Engineering”.

      The researcher Gabriel Ibarra, from the EOLO group, explained that marine energy has great potential; but there is still a long way to its massive use.

      The first operating system, for exploiting marine energy, was placed  in Portugal, in 2008.

      In the Basque Country, it was opened a small system, in Mutriku, in 2011.

      Despite the problem of intermittency, the energy of waves has an advantage over wind power, for example; it is easier to predict that an optimal swell than some appropriate wind gusts.

      Therefore, as important, as having efficient prototypes for energy efficiency, it is how much energy the waves will bring, in a few hours. Knowing this information, you can better insert the energy, produced by waves on the grid.

      The Eolo group has developed several models, to predict the amount of wave energy, to the Bay of Biscay, using an algorithm.

      Aeolus models are based on a historical series of measurements, compared to each other the levels of wave energy, at a given time, and which are expected to within a few hours.

      The measurement is performed by buoys, five of which are installed in the Bay of Biscay, three near the Galician coast and two in the open sea.

      Well, I hope that you have liked this article.

      Until my next post, kind regards,


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Like 1        Published at 10:40   Comments (0)

Vegetable stew from La Rioja in the north east of Spain
02 September 2015

      I bring you a video, that I have thought that surely you will like it. If you want to watch it, please click on the link below:

Voice in off: “Gabriel spends years extracting the best juice, to the vegetables of the vegetable garden of Calahorra. The stew is the star dish of the gastronomy of La Rioja, which requires, for its success, cooking all the elements separately”

You could read the following:  Calahorra, La Rioja. Passion for vegetables.

Gabriel Pérez Gaona (Chef): “Each flavour of the stew is caught, each piece knows what it is, because we are, otherwise, would make cuts, we would make a paste and no longer would catch the flavour of the stew, together. Hundreds of people can sample the stew, when, after three hours, the dish is finished”

Jose Antonio Mourenza (Voice in off):” The tastings are one more from the 60 activities, that are organized during the week, in these food festival of vegetables, which have its strong thing, especially in bars and restaunants, involved with their menus and their skewers……….During the conference, a total of 14 restaurants and 22 bars, in the city, offer special menus and tapas, all related to the local vegetables and, to raise awareness of this product, nothing beats the usual markets, which are a daily occurrence ; in this case, it is about organic products”

Jesús Ochoa (Organic farmer): “First: vegetable is very healthy, it is necessary to consume vegetables  --as fruits is--; but, in addition, if organic, much better”

Juan Carlos Atienza (Organic farmer): “Well, now we have from thistle….., pea….., vegetable leaf chard, borage ....”

A lady in the market: “It is good…, it is the best”

Jose Antonio Mourenza (Voice in off): “This time, moreover, the schoolchildren of the region have come to ask and know better the world of vegetables”

A girl: “In the markets, they also sell beans, artichokes, garlic, onions, potatoes ..”

A boy: “Green beans……, onions, garlic ...”

Another girl: “Onions…, lemons…, avocados…”

Jose Antonio Mourenza: “The gastronomic Vegetable from Calahorra began 19 years ago”

      Well, I hope that you have liked this video and you can go to La Rioja, in order to enjoy the Gastronomy of that wonderful land.

      Until my next post, kind regards,


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Like 0        Published at 11:11   Comments (0)

Another Spanish sayings and proverbs 63
01 September 2015

      Today, I should like to show you a saying, that I have heard many times: 

Acabar como el rosario de la aurora = End up in confusion.

      This means, to finish "a farolazo limpio" (strike together with a lamppost). As it finished --it is said--, once, in the sevillian village of Espera, by rivalries of the brothers, of the procession of the Rosary, at dawn. The phrase, by extension, is used since then to predict any outcome tumultuous. For example: This meeting, if not at the time, end up as the string of dawn.

The Virgin of The Peace, in the procession of the Rosario de la Aurora, Estepa, Seville, South of Spain

      Well, I hope that you have liked to have known this tradition, in the south of Spain.

      Until my next post, kind regards,


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Like 0        Published at 11:04   Comments (0)

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