[Regnum] In some cases, the production and disposal of paper straws uses more environmentally harmful substances than plastic products.Environmental safety expert Ilya Rybalchenko spoke with Regnum News Agency on Friday, October 23.
Scientists from South Korea previously concluded that paper straws are more harmful to the environment than plastic ones. This is due to energy-intensive production, the use of chemicals, and emissions during disposal. These findings were published in a report commissioned by the country's Ministry of Climate, Energy, and Environment.
According to the expert, paper decomposes more quickly, but this doesn't mean it's less harmful to the environment. The production and disposal of an "eco-friendly" replacement can be more costly to the environment than the production of the material we're trying to eliminate.
"To make a polypropylene plastic straw, the polymer is typically heated, passed through a molding die, cooled, and cut. For a paper straw, the process is more complex," Rybalchenko explained.
The expert added that wood is processed into pulp, cleaned, made into paper, dried, cut into strips, rolled into tubes, and glued. Special coatings are sometimes used to increase water resistance.
"Each stage requires energy, water, and materials. And pulp production also generates wastewater and requires handling chemicals," Rybalchenko noted.
The expert emphasized that paper production should not be considered dirtier than plastic production. In each specific case, the process depends on the technology and energy sources.
Regnum News Agency previously reported that Russia generates approximately 8 million tons of waste paper annually. Today, the country operates over 90 paper recycling plants. Hundreds of products are made from recycled materials, from industrial packaging to consumer goods and building materials.
According to the national project "Environmental Well-Being," Russia plans to achieve 100% sorting of all municipal solid waste by 2030. At least a quarter of this total waste must be returned to production as recyclable materials.
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Nutritionist Rusakova explained how many fruits and vegetables one should eat per day.
An adult should consume 20–30 grams of fiber per day, equivalent to 400 grams of fruits and vegetables.Nutritionist and medical doctor Daria Rusakova spoke with Regnum News Agency on Friday, October 23.
According to the doctor, adequate fiber reduces the risk of cardiovascular disease, helps prevent obesity, and also provides healthy food for gut bacteria. Gut health affects immunity, weight, and mood.
"It's important to include a variety of fiber sources in your diet—it's easy to gain 25–30 grams without eating exotic foods. Fiber isn't just found in fruits and vegetables; it's also found in legumes, grains, bran, nuts, and dried fruits," Rusakova noted.
The nutritionist emphasized that 100 grams of cucumbers contain only 0.5 grams of fiber. The same amount of tomatoes contains one gram of fiber.
"Therefore, cucumber and tomato salads alone won't meet your fiber requirements. Half a salad (200 g) contains approximately two to three grams of dietary fiber. Salad is beneficial as a supplement to the diet, not as a primary source of fiber," Rusakova explained.
Among non-exotic foods, wheat bran contains the most fiber (40–45 g of fiber per 100 g of product). It can be added to various dishes or purchased as bran bread.
"Next come flax and chia seeds (27-34 g per 100 g); they're great to add to porridge, fermented milk products, and desserts. Dried fruits (apricots, prunes, figs) contain 5.9 to 9 g of fiber per 100 g. Cooked legumes (beans, lentils, chickpeas) contain 6 to 9 g of fiber per 100 g," Rusakova noted.
Barley, buckwheat, oatmeal, bulgur, whole grains, nuts, and seeds are also rich in dietary fiber. The nutritionist recommended eating fruit with the skin to maximize fiber. Raspberries and blackberries are the highest in fiber among berries, and broccoli and carrots are the highest in vegetables.
Nutritionist Yulia Sharapova previously explained to Regnum News Agency that to strengthen immunity during the off-season, it's important to have a varied diet of seasonal vegetables, fruits, and berries, rather than relying on a single "superfood." She explained that seasonal foods can be prepared in any way, but it's important to avoid heating them at high temperatures for long periods of time.
In early September, general practitioner Andrei Kondrakhin, speaking with Regnum News Agency, recommended adding more vegetables, fruits, citrus fruits, onions, and garlic to your diet to combat the autumn blues. Peppers, eggplants, tomatoes, zucchini, and pumpkin are also available during the season.