Clipping of news on Brazilian Culture, Law and Citizenship
08/01/2014
This article was translated by an automatic translation system, and was therefore not reviewed by people.
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Overweight women considered ideal walk in the street in the USA : gel can become a weapon for fighting the obesity epidemic Photo: TIM SLOAN / TIM SLOAN / AFP
RIO - gastronomic wave in recent years , molecular cuisine can now help in the fight against obesity . Scientists at the University of Birmingham , UK, have developed an edible gel that swells and hardens when consumed in the stomach , producing a feeling of satiety . With this, the person feel less hungry and have no desire to make snacks out of turn or overeating at meals .
To get to the gel , the British researchers mixed various ingredients derived from seaweed , starch and citrus peel . Together , they produce a soluble gum similar to those used by supporters of molecular chefs cooking to thicken their revenue water, but when it comes into contact with the acid environment of the stomach becomes a hard gel and difficult to digest .
- One way to tackle rising levels of morbid obesity in today's society is to control the energy obtained by eating food - told the British newspaper " Telegraph " chemical engineer Jennifer Bradbeer , project leader and lead author of a paper on the research published in the journal " Food Hydrocolloids ." - But one of the problems we have is that food has become increasingly soft , easy to digest and thus less satiating . This makes individuals more quickly feel hungry and thus want to eat again , often between meals. Using hydrocolloids that react to conditions within the stomach pH is a way to have an impact on people's appetite .
Bradbeer now want to combine the gel with carbohydrates or sugars so they are released in the stomach as the product is digested . According to her , although the gel alone is capable of producing a prolonged feeling of satiety , it can also cause discomfort if there is no power supply to the body associated with its consumption .
- A key step in this process , which is ongoing , is to seek ways to encapsulate sugars or carbohydrates in the gel so that they can be slowly released and metabolized , providing a satisfactory level , but low in nutrition and keeping consumers happy - added to the " Telegraph " .
Source : The Globe - Online
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This article was translated by an automatic translation system, and was therefore not reviewed by people.