Computer Models Helping To Reduce Acrylamide Levels In French Fries
The process for preparing frozen, par-fried potato strips – distributed to some food outlets for making french fries – can influence the formation of acrylamide in the fries that people eat, a new study has found…
September 28, 2012 · by · in Nutritional News · Tags: influence-the-formation, making-french, new-study, nutrition / diet, par-fried-potato, preparing-frozen, some-food, the-formation, the-fries
Eating Cherries Lowers Risk Of Gout Attacks By 35%
A new study found that patients with gout who consumed cherries over a two-day period showed a 35% lower risk of gout attacks compared to those who did not eat the fruit…
September 28, 2012 · by · in Nutritional News · Tags: consumed-cherries, diet, fruit, gout, gout-attacks, lower-risk, new-study, two-day-period
