Oh dear, they are messing about with my staple diet. The Times reports:
Scientists are carrying out groundbreaking research to produce healthier white bread and personalised food for people with different nutritional needs.
A team at the Quadram Institute is looking at ways of modifying starch so that it is digested more slowly. The result could be nutritious white bread that is less likely to lead to obesity and type 2 diabetes. The work could lead to “personalised food” in 20 years’ time.
Richard Mithen, lead scientist at the institute in Norwich, said that wheat, a major source of starch, provided a fifth of the calories consumed in the world.
Wheat starch in white bread and potatoes is rapidly digested, causing a large sugar spike that the body struggles to cope with. Rapid digestion can result in the starch failing to reach the lower intestine, where chemical signals are released telling the body it is full.Will they make a sausage sandwich taste better?
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