Chocolate is just one of those things that some people have trouble dropping when it comes to being on quite a strict diet regime or merely trying to lose weight. However, has the world of modern science finally come up with a solution to the problem? The answer to that question is quite simply yes.
The Daily Mail reports today that scientists have managed to create a chocolate bar that is 60 percent water, and they say there is no real difference between it and other chocolate bars as far as taste is concerned. They have managed to replace the high fat content in chocolate with water, air and gel.
If it proves to be successful the team which is based at a University in Birmingham are going to try other things see and see how well they work. They want to see if the same process will work in mayonnaise also and create a porridge that will keep you full for six hours.
That would be absolutely brilliant for me because I love porridge, and I dare say a lot of other people would feel the same way. One of the researchers:
Dr Philip Cox, said: “It is possible that small, stable, air bubbles designed to resemble oil droplets in terms of their size and physical properties could be used to produce a new generation of low fat foods.”
The porridge which they are working on which they have nicknamed super porridge turns into a gel when it comes into contact with your stomach acid and stay’s there for approximately five to six hours. If this technology prove’s to be successful here are some things I would like if you are listening researchers at Birmingham University .
- Low-fat doner kebabs
- Low-fat pizzas
- Low-fat fish and chips
- A better low-fat cheese
- Low-fat cake
I’m pretty sure if you put your mind to it, you could probably think of a huge list of things you would like, what sort of food technology would you like to see improved so you would be able to eat it without gaining weight but still have all the taste. Of the original food and not to be as addictive as fat and sugar are. I would be interested to hear your thoughts on this particular topic. To me this seems like a significant
breakthrough for people who still want to eat foods that they cannot eat without putting on weight but still want to eat them and enjoy them.
Source: http://www.dailymail.co.uk
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