Thursday, August 30, 2012
Super Sphaghetti: Coming to a Market Near You Soon?
In a copyrighted article by Nathan Gray published on the website nutraingredients.com, Australian scientist Rachel Burton of the University of Adelaide is quoted as saying that the research will begin with a new investigation of the fiber in the cells walls of red durum wheat, the kind of wheat most commonly used to make pasta. Then there will be a second study of how the complex carbohydrates known as beta-glucans and arabinoxylans affect the "stretch" of pasta dough and its cooking properties. Dr. Burton will lead both studies, which will be conducted at the universities of Molise and Bari in Italy.
The objective of this research is to make spaghetti a fiber-rich food that may reduce the risk of heart disease and colorectal cancer. Additional fiber in wheat is known to slow the rate at which the stomach empties itself of digested food, reducing stress on the insulin-producing beta-cells of the pancreas, and to serve as a prebiotic food for healthy probiotic bacteria from probiotic supplements.
Photo credit: Daniel K. Gebhart, via Wikimedia Commons.