New Gluten-Free French Bread Underway for Celiac Disease Patients

Gluten-free bread, which is suitable for patients with celiac disease, has been supplemented to resemble French bread in terms of texture and color, according to a study in the Journal of Food Science, published by the Institute of Food Technologists (IFT). The study was sponsored by the Commission of the European Communities. Celiac disease is a … Läs merNew Gluten-Free French Bread Underway for Celiac Disease Patients

Improving Cancer Therapy Achieved Through Taste, Odor Intervention

Cancer and its therapies, including chemotherapy and radiotherapy, may directly alter and damage taste and odor perception, possibly leading to patient malnutrition, and in severe cases, significant morbidity, according to a Virginia Tech – Wake Forest University Comprehensive Cancer Center compilation of various existing studies. Their review appears in the March/April 2009 Journal of Supportive Oncology. … Läs merImproving Cancer Therapy Achieved Through Taste, Odor Intervention

Source of Major Health Benefits in Olive Oil Revealed

Scientists have pinned down the constituent of olive oil that gives greatest protection from heart attack and stroke. In a study of the major antioxidants in olive oil, Portuguese researchers showed that one, DHPEA-EDA, protects red blood cells from damage more than any other part of olive oil. “These findings provide the scientific basis for … Läs merSource of Major Health Benefits in Olive Oil Revealed