Could taurine help reduce acrylamide in foods?
Taurine, the ingredient most famously linked to energy drinks, may help reduce levels of acrylamide in foods, suggests new research from Korea. French fries exposed to a taurine solution prior to frying contained 96 per cent less acrylamide than control fries, according to new data published in Food Research International. Thus, taurine, when used in a narrow range of reasonably low levels, is a candidate to inhibit acrylamide formation during frying process, report the researchers from the Korea University, Namyang Dairy Products Co., and the Korea Food Research Institute. Read. High-fat meal may trigger asthma It’s well known that food laden with fat isn’t good for your heart, but now a new study suggests that fatty meals may affect lung function, too. Australian researchers tested people with asthma before and after a high-fat meal or after a low-fat meal, and found that the high-fat meal increased inflammation and reduced lung function. Read. Ring fries beat French fries on health
