The Italians created spaghetti super useful

Representatives of the Italian Council for agricultural experiments and research did the miracle of spaghetti, which contain a rich amount of vitamins, antioxidants, high quality proteins and probiotics.





Probiotics — live microorganisms that are beneficial and improve the internal balance of bacterial flora in the gastrointestinal tract (GIT). As the inventors, for the first time in industrial production of such a paste will add the milk minerals, which are inherent probiotic properties when cooking.

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Has been no specific experience with the addition of components other than milk, which is able to produce vitamin B2. This process is important for red blood cells and nervous system.
The first phase of the project has been completed, and now it is planned to test the spaghetti in the laboratory, with the participation of volunteers and experts in nutrition from the University of Parma. The project needs to be completed in November 2014, and then it will be clear when the miracle spaghetti will be on the shelves of supermarkets.

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