Archive for the Food Technology News Articles

Ancient Argentinean herbal tea may help boost good cholesterol levels

Oct 24 : Nothing increases the amount of good cholesterol in the body more than mate (mah’ ta) tea, a new study has found.

Pizza Hut, KFC and McDonald’s fast food ‘almost as salty as the sea’

Oct 19 (ANI): Parents have been given yet another reason to limit the amount of fast food their kids gorge on, for a new report has found that such food is ‘almost as salty as the sea’.

Eating soya may drastically reduce men’s sperm count

October 17 : A small, preliminary study has shown that eating just half a serving of soya a day can drastically reduce the sperm count in men.

Dietary advice leads to modest improvement in coronary disease risks

Oct 17 : Dietary advice results in modest improvement in risk factors of coronary heart disease, like high cholesterol and blood pressure, especially in people at

Garlic helps the heart keep healthy

Oct 16 : Garlic in the diet is a very good thing, especially as it helps the heart stay healthy say researchers at the University of Alabama at Birmingham.

People are ‘programmed’ to love chocolates

Oct 13 : Most people would readily agree that they are addicted to chocolates. Now,

Red wine can keep food-borne diseases at bay

Oct 12 : The health benefits of a glass of red wine have since long been known, but now fans of the fruity tipple may have even more to cheer about, with a study finding that it is

Folic acid supplements can ‘dramatically lower’ blood arsenic levels

Oct 11 : A new research conducted in Bangladesh has revealed that folic acid supplements can significantly lower blood arsenic levels in people chronically exposed to

‘Healthy’ restaurants don’t help slash fat

Oct 9 : Opting to eat at a ‘healthy’ restaurant may not do you any good, for a new study

Carbs are not the body’s enemy, claims researcher

Oct 6 : The common notion about carbohydrates is that eating the so-called “bad” carbs makes you fat, but a US researcher has refuted the idea, insisting that “anti-carbohydrate