MEXICAN FOOD AND NUTRITION

Amaranth (Amaranthus spp.) is one of the oldest crops in Mesoamerica, and was the staple food of the Aztecs, Incas, Mayans, and hunter-gatherers. The first data on this plant date back ten thousand years. Its role in the diet was as important as corn and beans.

Mango is one of the most important tropical fruits worldwide, with a production of around twenty-seven million tons per year. It is currently one of the most successful fruits in the fresh-cut industry.

Today, slow food is identified as a worldwide movement, but it first emerged in Italy during 1986 as a response from citizens to counteract the excessive growth of fast food chains and return to preparing food at home to put healthier alternatives on the table.

The cucumber is a basic food in Mexican cuisine about which there are several myths; therefore, Gustavo González Aguilar, a researcher at the Food and Development Research Center (CIAD), will tell us what science says about it.

The consumption of ultra-processed commercial cereals has been promoted through mass advertising as a healthy dietary habit, but what does science say about it? Scientists at the Food and Development Research Centre (CIAD) share their opinion.

It is now strawberry season and therefore we will share five reasons why you should try to eat this fruit, with the aim of having a better state of health through diet.

Frequent consumption of fish and seafood, that is, about three times a week, ensures us a healthy, balanced, and nutritious diet. This habit is easy to adopt since in Mexico there are a huge amount of species that enrich the traditional cuisine with endless possibilities.