Soon we will have a "good" way to reduce the risk of heart disease. Scientists from Italy and Spain have said they are developing a type of pasta made from barley flour which is good for the heart.
Barley, serelia type which is now more widely used as a source of flavor in beer and whisky industry contains protein gluten. It also contains carbohydrates and proteins are quite high, as well as folic acid, iron and calcium. Barley is also rich in fiber, antioxidants and vitamin e.
According to Vito Verardo, PhD from the University of Bologna in Italy, and Ana Maria Gomes-Caravaca, PhD from the University of Granada, Spain, no longer will be available in the market pasta barley that are labeled "reduce heart disease and the best source of fibre".
In creating this latest pasta, scientists must first find out if they can make Spaghetti and other pasta types as "functional foods" with the use of raw barley to add fiber and antioxidants. Scientists develop new thereafter barley flour which contain a variety of nutrients essential for good health.
As expected, researchers say spaghetti made of barley flour contains more fiber and antioxidants compared to conventional spaghetti made of semolina, types of flour.
They also mention additional gluten in wheat and barley will increase the flavor quality of cuisine in the pasta. The researchers are optimistic they will meet the qualifications of supervisors food and drug agency (FDA) United to mention health claims in the packaging.
Over the past few years scientists have learned that barley was included in the super food because the nutrients contained in it is very helpful heart health and digestion.
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