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Deşertul Atacama, regiunea care înfloreşte la câţiva ani:format(webp):quality(80)/https://www.descopera.ro/wp-content/uploads/media/401/321/5109/16713729/1/2828900-publimedia-shutterstock.jpg)
Alegerea partenerilor de viaţă nepotriviţi privită din perspectiva lui Freud:format(webp):quality(80)/https://www.descopera.ro/wp-content/uploads/media/401/321/5107/16713337/1/51715385-ml.jpg)
WhatsApp va lansa o nouă aplicaţie: ce beneficii are şi cui îi este dedicată aceasta:format(wepb):quality(80)/https://www.descopera.ro/wp-content/uploads/sfm/2024/11/1589795485/c9eae843fb5a99ec275d25591d560d77-t.jpg)
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Potrivit unui nou studiu publicat în „Journal of Food Science”, cofeina poate afecta capacitatea receptorilor de gust de a simţi ingrediente cum ar fi zahărul, relatează Rador.
Cercetătorii americani au efectuat un experiment cu participanţi împărţiţi în două grupuri. Primul grup a primit cafea decofeinizată, iar al doilea, cafea cu cofeină. Cei care beau des cafea au susţinut că zahărul li s-a părut mai puţin dulce, imediat ce au consumat această băutură. De asemenea, studiul a constatat că efectul cafelei fără cofeină este aproape similar cu cel asupra unei persoane care bea cafea cu cofeină. Cercetătorii cred că acest lucru se datorează faptului că mintea noastră aşteaptă în mod condiţionat un anumit rezultat după ce se consumă această băutură.
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Nu mulţi ar putea să ţină pasul la băutură cu Regina Elisabeta a Marii Britanii. Cât bea aceasta
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