Pea flour could create tasty low-GI foods: Study
Whole yellow pea flour could be used to create low-GI foods with similar sensory characteristics to whole wheat flour, according to a new study from the Journal of Food Science.
Archives for November 10, 2009
Low-fat better for mood than low-carb: Study
People who lost weight by following a low-calorie, low-fat regime saw longer term effects on mood than those who used a low-carb approach, report researchers in Australia – but whether its down to social chemical reasons remain unclear.