When you eat Mexican food, your brain releases endorphins and dopamine. Capsaicin, the compound in chili peppers, binds to pain receptors in your mouth. Your brain reads this as a threat and counters with feel-good chemicals. The burn in a good salsa triggers the same pathway as a runner's high. This is all happening on top of a food tradition more than 3,000 years in the making. The tortilla in a chicharron taco exists because of nixtamalization, a process Mesoamerican cooks developed roughly 3,200 years ago. Corn kernels are soaked in lime water, which releases niacin, a B vitamin that corn otherwise locks away in an indigestible form. Without this step, corn-heavy diets cause pellagra, a B-vitamin deficiency that killed around 7,000 Americans per year at its peak in the early 20th century. Southern sharecroppers were eating corn without the process Mexico had preserved for three millennia. In 2010, the UN added Mexican cuisine to its Intangible Cultural Heritage list, the first year any national food culture had ever qualified. The application covered seed preservation, farming customs, ritual preparation, and thousands of years of cooking knowledge passed through communities. The diversity inside that designation is hard to picture. Mexico has 59 varieties of heirloom corn, more than 60 distinct chili pepper types, and 32 states with cuisines different enough that Oaxacan mole negro (a dark sauce from dried chili and chocolate) and Yucatecan cochinita pibil (slow-roasted pork in a smoky red spice paste) share almost no ingredients. Oaxaca alone has more than 20 types of mole. Mole poblano uses more than 20 ingredients, including several chili varieties, dark chocolate, and cinnamon, in a single sauce. Chicharron fires three systems at once. Fat carries flavor deep into the palate. The crunch comes from pork skin dried, then dropped in 375-degree oil. The trapped moisture turns to steam, puffs the skin, and produces thousands of flavor compounds through the same browning chemistry that makes coffee and seared meat smell incredible. Then the salsa lands capsaicin on top of everything and the dopamine kicks in. The "best food ever" reaction has a chemical basis. You are tasting dopamine from capsaicin, browning chemistry from pork fat at high heat, and a tortilla built on a process 3,200 years old. These flavors were engineered to do exactly this.

✝️ Po 144 latach budowy, Papież Leon XIV uroczyście otworzył Bazylikę Sagrada Família. Majestatyczne arcydzieło! 🤩 Dodać należy, że jest to najwyższa świątynia Boża na świecie. Jej główna wieża, której budowa była zwieńczeniem całego projektu, ma 172,5 m wysokości.

Me llegan con los 5 fármacos y con estudios de criptonita en sangre …. Pero jamás les preguntaron si roncaban.

Perlas en hipertensión arterial !!! La pseudorresistencia acecha al 50% de tus pacientes con sospecha de hipertensión resistente en la consulta. Antes de añadir un cuarto o quinto fármaco que incremente la polifarmacia ineficiente, el estándar actual exige confirmar el diagnóstico mediante Monitoreo Ambulatorio de Presión Arterial (MAPA) y descartar el aldosteronismo primario, presente en hasta el 25% de estos casos. Si se confirma resistencia verdadera, la optimización farmacológica con espironolactona (si el eGFR > 45 y K < 4.5) o el uso de denervación renal por catéter son las estrategias que cambian el pronóstico cardiovascular.  Bibliografía: Azizi M, et al. Diagnosis and Management of Resistant Hypertension: A Review. JAMA, 2026. DOI: 10.1001/jama.2026.1221.@JAMA_current #nefrologia #medicina #salud #hipertension #hypertension #enfermedadrenal #enfermedad

Aprendan a buscar SAOS antes de andar haciendo mucha ciencia.

Sospecha de miopatía inflamatoria: ¿Una biopsia muscular sin pasar por quirófano? #InternistaIntervencionista @AmyGG28 @ElenagGuijarro @MariaMateosGlez @ribesita @GTECOSEMI @GEAS_SEMI_ @interna_parla @ResidentesSEMI @yaletung @USFNA_SPAIN @ABCDEcografia

El zolpidem y estazolam: - pos chingo a mi madre