Natural supplement you can take to raise your cerebral capacity

Remember that each body is different, so try which one works best for you.

Caffeine and L-theanine

Caffeine alone has not been found to aid cognitive functions, rather, its stimulating properties are those that can result in learning and mood benefits.

However, if consumed in conjunction with L-theanine (a common amino acid found in green tea), they create long-term benefits such as improvements in memory and attention and higher processing speed of visual information.

The secret lies in that L-theanine counteracts the negative effects of caffeine, such as anxiety and increased blood pressure.

These benefits can be achieved with 50 mg of caffeine (containing one cup of coffee) and 100 mg of L-theanine (green tea only has between 5 and 8 mg, so there are supplements, or some people Follow the rule 2: 1, ie two cups of green tea for each coffee).



This supplement has gained popularity because it improves muscle strength. What really makes this organic acid is to give more energy to the cells in the body, so the brain also benefits. It has been proven to improve memory and attention. Follow the dosages shown in the product instruction.


Dark chocolate

The flavonoids found in cocoa are conjugated with antioxidant molecules, which stimulates the brain and neurological processes in areas that involve learning and memory.

Just be sure not to consume sweet chocolate, as sugar counteracts many of its benefits. Opt for those with higher percentages of cocoa. In one day you can consume from 35 to 200 grams.


Omega 3

They are fatty acids found in fish fat, nuts and legumes. Each time its popularity grows, and can already be found in capsules; One or two daily doses are recommended. Its benefits include improved attention and mood, and can slow down brain damage that occurs with age.


Ginkgo Biloba

It is an extract from a native tree of China, considered a living fossil. The components of your sheets can improve the concentration and speed and quality of memorization. This with only 240-360 mg per day.


5 Great Museum Restaurants

1.- The Hermitage Restaurant, St. Petersburg, Russia.

St. Petersburg’s Hermitage Museum, founded almost 250 years ago by Catherine the Great, is home to a grand restaurant (located in the General Staff building) serving authentic Imperial-era Russian recipes in rooms fit for, well, a czar. The menu offers Russian specialties like chocolate babka, as well as international favorites like soups, salads, and deep-dish-style pizzas. Choose to dine in one of 10 rooms, including one with a spectacular view overlooking Palace Square.


2.- Nerua at the Guggenheim Bilbao, Bilbao, Spain

At Nerua, modern Michelin-starred Spanish cuisine makes a smart match for Frank Gehry’s undulating glass-and-titanium architecture at this Bilbao outpost of the Guggenheim Museum. Situated next to a massive Richard Serra installation, and overlooking the river it was named for, Nerua’s interior dining space is minimalist and serene, while the kitchen, helmed by El Bulli alum Josean Martínez Alija, turns out creative dishes that stand up to the museum’s collections.



3.- The Ludwig Museum Café, Cologne, Germany

Perched above the Rhine with an open glass facade facing the city skyline, the restaurant at this contemporary art (Picasso, Warhol, Lichtenstein) museum has been described as a “Rhineland paradise for epicures” with a menu renowned for its focus on locally sourced ingredients. Even the Ludwig Café’s famous sausages come directly from its own slaughterhouse.

DEU, Köln, 16.12.2008, Museum Ludwig, Köln Architekten: Busmann + Haberer, Köln Fertigstellung 1986: [©(c)Tomas Riehle/artur architekturbilder agentur, Tel. +49 201 89 09 390,; Veroeffentlichung nur gegen Honorar, Urhebervermerk und Beleg / permission required for reproduction, mention of copyright, complimentary copy; Bankverbindung / bank account and sorting code: Postbank Koeln, Konto 3582 05 03, BLZ 370 100 50; IBAN: DE 63 3701 0050 0035 8205 03, BIC: PBNKDEFF, U.St.ID / V.A.T.: DE 811 983 492]


4.- Musée d’Orsay Restaurant, Paris

While the 112-year-old Musee D’orsay Restaurant—once the glittering jewel of the famed Hotel D’Orsay—still delights with its sparkling chandeliers and richly muraled ceilings, fans of the modern can dine in the museum’s companion Café Campana, pictured, opened during the D’Orsay’s recent renovation. The menu at both eateries is classic French cuisine, the perfect pairing for the vast Impressionist (Renoir, Manet, Degas, Cézanne) collection housed in the museum’s galleries.



5.- Café Sabarsky, Neue Galerie, New York

Authentic Viennese is on the menu at the Neue Galerie, a museum dedicated to modern Austrian and German art and design, on the Upper East Side of Manhattan. Done up in period furnishings (Josef Hoffmann lights, Adolf Loos furniture), this café evokes turn-of-the-20th-century Austria, and tastes like it, too, with classic dishes like Wiener Schnitzel devised by chef Kurt Gutenbrunner.


Geometrical desserts by Dinara Kasko

They seem simple, minimalist sculptures of figures, but the work of the Ukrainian Dinara Kasko is the result of much effort, an almost impossible balance, an absolute love for geometry and large doses of imagination and sugar.

Each of its elaborations looks like a work of modern architecture, but Dinara does not use steel or cement to build it, but meringue, cream, chocolates or gelatins pure colors.

Dinara Kasko uses 3D printers to build silicone molds with which it works. This way you can take to your imagination and draw shapes and unique structures so far unthinkable in a sweet snack.

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Salads edible flowers

The petals of roses can be dried and then used in salads or chop them to make a dessert with cream and strawberries. In Mongolia they use the buds before opening, called saplings, to flavor stews and the Middle East for creams, desserts and even meat. In India the petals of a daisy type, calendula, are common dish on the tables where they appear slightly baked and seasoned with cloves and cinnamon giving them a bitter taste. In Europe this same flower was used as a natural dye for rice and was a cheap substitute for saffron.


Lavender or lavender flowers are also whose presence is not common but should be used with caution because they have a very strong flavor.


With almost any flower petals we can make a tea that if espesamos becomes a pastry cream for cakes or ice cream. The scent of the flower can be transmitted to sugar if you store it in an airtight jar with a few petals and some people even produces its own lavender vinegar chicken, rabbit or rice. We must be cautious because lavender leaves after drying off a very intense aroma so we should not use large quantities but we want to eliminate other flavors.

Nasturtium is a flower native to Peru but has become common in the gardens and parks of our cities. With their seed macerated for six months in white vinegar boiled get an excellent dressing for our salads. If you mix it with white pepper mace and get a potent vinegar. The leaves are used in salads and get a good contrast of flavors mixed with white beans and mushrooms giving a spicy touch. They are also ideal for a julienne once the petals are dry and cut and mixed with the rest and vegetables.

Violet is a flower of a short but sweet, mild flavor. Its petals are eaten raw in salads with endives and serve tortilla filling or cold soups. Violets macerated in water used to flavor puddings and desserts and the three colors are made syrups or rime with icing sugar and egg.


100 years of Sandwiches

We invite you to discover the evolution of trendy sandwiches through the 20th century.

¿The concept? Offer kids to prepare and then to taste the meals. On the program: pastrami, panini, chicken sandwich or wrap, among others.

Best foods to eat during pregnancy

It’s important to consume a variety of foods from all food groups and only eat food that’s been freshly prepared. During pregnancy your focus is on extra nutrients, not extra kilojoules, and you should flavour foods that deliver on nutrition.

The  Australian Dietary Guidelines no longer recommends extra calcium in pregnancy, but it’s important to meet the three to five serves a day recommendation. Drink milk, eat hard cheeses and yoghurt and make them low-fat options to get the nutrients without the saturated fat and kilojoules.



To support the rapid cell growth that occurs during pregnancy most women need between 9mg and 11mg of zinc a day. Good sources of zinc are red meat, fish, dairy products, or plant sources, such as nuts, legumes and cereals.


This B vitamin is important pre-conception (to prevent neural cord defects) and all the way through pregnancy for the healthy growth of your baby. Load up on this vitamin by eating your leafy greens, citrus fruits, berries, bananas and legumes. The all-time folate stars are asparagus, bran flakes, broccoli, brussels sprouts, chickpeas, dried beans, lentils and spinach.

green vegetables
green vegetables

Eating dairy, seafood and fortified bread and cereals is a necessity when it comes to getting the right amount of iodine for your baby’s healthy brain development. Prioritise two to three 150g serves of iodine-rich fish a week and go for low-mercury species with high-omega 3, such as mackerel, atlantic salmon, canned salmon and tuna, herrings and sardines. If you eat high-mercury fish, like flake, swordfish and marlin you need to limit your intake to just one serve a fortnight and no other fish.


Pregnancy can deplete a pregnant woman’s iron stores, so its good to ensure you choose iron-rich foods. Getting enough iron is especially important early on in the pregnancy because low iron stores have been linked with premature birth and low birth weight. Eat red meat, leafy greens and legumes and team them up with vitamin C rich foods to help with the iron absorption.


LEGO Pizza Machine

 Astonishing Studios creates with his own hands and LEGO food vending machines that represent famous products of brands or classics of popular gastronomy: McFlurry, nachos, French fries.

This time, discover a pizza machine sponsored by Pizza Hut. An amusing idea that required several hours of work.

Artistic cakes

Ces sculptures sont des gâteaux que BethAnn Goldberg, avec une carrière atypique, rend. BethAnn travaille aujourd’hui pour son studio de boulangerie (Californie) mais utilisé pour être ingénieur pour la NASA.

Créatif, drôle et réaliste, ces gâteaux sont en forme d’objets quotidiens aléatoires comme un appareil photo et d’autres les aliments salés comme un sandwich.

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Street Food in Thailand

Thai cuisine is one of the most popular cuisines in the world. In 2011, seven of Thailand’s popular dishes appeared on the list of the “World’s 50 Most Delicious Foods (Readers’ Pick)” a worldwide online poll of 35,000 people by CNN Travel.

Thailand had more dishes on the list than any other country. They were: tom yam goong (4th), pad Thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and moo nam tok (36th).