Toasty oat aroma influenced by presence of health-linked polyphenols
Penn State food scientists have shown that the amount of health-linked polyphenols present during roasting or baking influences the toasty aroma developed by oats and might be used to limit the generation of off-flavors in oat products. Polyphenols are a large family of naturally occurring plant components that have been associated with a wide variety of health benefits. Flavonoids and so...Hangover Can Now Be Cured By Eating A Toast With Honey
The good health benefits of a plate of bread, butter and honey have been known for a long time. But it not until recently that honey was found to be an effective treatment for hangover. // It has now been found that a breakfast comprising of honey can reload high levels of sodium, potassium and fructose into the body. The chemical held responsible for the hangover is acetaldehyde, accor...