Sunday, October 21, 2012

Scientists have created a bread with less calories

Scientists have created a bread with less calories

Researchers at the National Research Council (CSIC) has created a bread with 45 percent fewer calories. It is most successful in increasing the quality of the fiber and maintaining the flavor and texture good.

"It is very gratifying that the research results are transferred to the business sector and contribute to innovation and competitiveness of the production. Furthermore, in this particular case, the satisfaction is doubled since the transfer of the results will have a social impact immediately when applied to a healthy food of high demand and tight supply in the market today. " Declares Cristina Molina-Rosell, a researcher at the Institute of Agrochemistry and Food Technology, CSIC.

To achieve this curious reducing calories had to create a mixture providing several plants (tubers, plants, legumes, etc.), besides having a lot of fiber. Then as already cut calories by mixing also help to have more fiber in your body with each piece of bread, which helps us both metabolic (low cholesterol and blood sugar) and physiological (improved intestinal transit).

The Kopi Luwak: gourmet coffee made from the droppings of rare mammal species

The Kopi Luwak: gourmet coffee made from the droppings of rare mammal species

The so-called civet coffee or Kopi Luwak, as indicated by its name in Indonesian, is a liquid dish succumbs eccentricity, since it comes from the stool of a mammalian species typical of the region.

Among the variety of gourmet coffees in the world, highlights one for its light taste and natural, but beyond its aromatic notes, do so at their origin, as their seeds are collected and carefully selected from the feces of a typical mammalian Indonesia, the civet.

For $ 60 you can purchase 4 ounces of fine grain and some cafes the price of a cup can cost, at least $ 10 dollars, compared to what it costs per kilo of tea droppings panda - $ $ 80,000 -, is a bargain.
According to several testimonies of people who have been fortunate enough to try it, say it tastes similar to tea but with an earthy flavor and vegetable.

The seed grain comes from cherries that ingests civet and slightly fermented undigested and subsequently defecating.

Connoisseurs say that regardless of the curious process of fermentation, the flavor tends to be softer and less acidic than any other coffee that has no peculiar provenance, though in reality, it is expensive for its strangeness but not for its exquisite taste that, Indeed, also contains notes syrupy.

According to the expert and certifier of Kopi Luwak, Massimo Marcone, grains voided by the animal contain less bacteria that Colombian coffee beans. This is because the process of collecting and Kopi Lwak washing is done with care and attention.
Although these foods may seem strange, in different corners of the world the people feed the animals to consume some content of their own excrement or animal, such as cured ham or Kobe beef raised and fed under strict quality standards.

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