Baking meets science in a delicious University of Queensland health initiative that really takes the cake.
‘Good heart’ muffin, developed by UQ scientists, could help lower the risk of heart disease.
UQ Centre for Nutrition and Food Sciences scientist and keen baker Dr Nima Gunness said the muffins contained three grams of beta glucans – a healthy soluble fibre that occurs naturally in the cell walls of oats and cereals, and meets the food standard guidelines for cholesterol-lowering properties.
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