Healthy Flour Substitute

William Baumgartner, Losso, Jack N.

AgCenter scientists have created a partial substitute for bleached flour used in the preparation of baked goods and pastas. Using this new substitute adds omega 3 fatty acids and conjugated linoleic acid to the final product. These compounds offer many benefits to the heart, lower insulin resistance and can help to fight certain types of cancer.
5/30/2009 1:47:43 AM
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